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All Journal JURNAL FARMASIMED (JFM) Jurnal Pengmas Kestra (JPK)
Suci Wulandari
Institut Kesehatan Medistra Lubuk Pakam
Health Professions Medicine & Pharmacology Nursing Public Health

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EFEKTIFITAS IMUNOSTIMULAN DARI EKSTRAK ETANOL DAUN SIRSAK (ANNONA MUCIRATA) PADA TIKUS JANTAN DENGAN METODE HYPERSENSITIVITAS TIPE LAMBAT Suci Wulandari; Ahmad Syukur Hasibuan; Cucu Arum Dwi Cahya
Jurnal FARMASIMED (JFM) Vol 2 No 1 (2019): Jurnal Farmasimed (JFM)
Publisher : Fakultas Farmasi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.27 KB) | DOI: 10.35451/jfm.v2i1.304

Abstract

Penelitian pada skripsi ini bertujuan untuk mengetahui efektifitas imunostimulan dari ekstrak etanol daun Sirsak (Annona mucirata), dengan empat varian dosis. Penelitian ini menggunakan hewan tikus putih jantan sebanyak 18 ekor dengan BB 200 gram yang dibagi menjadi 6 kelompok perlakuan. Tikus diinduksikan dengan bakteri Escherichia coli selama 7 hari berturut turut secara intra peritoneum, kemudian pada hari ke 7 beri tanda di kaki tikus yang sudah diukur (V0). Ekstrak etanol daun Sirsak (Annona mucirata), dengan varian dosis 50mg/kgBB, 100mg/kgBB, 200mg/kgBB, 400mg/kgBB, suspense CMC Na 0,5%, dan suspensi STIMUNO 25 mg/kgBB sebagai kontrol positif siberikan secara oral pada hari ke 8, setelah 24 jam setelah pemberian kemudian kaki tikus diukur kembali volumenya (Vt).catat hasil, selanjutnya seluruh data masing-masing kelompok diolah menggunakan uji ANOVA. Hasil penelitian menunjukan bahwa ekstrak etanol daun benalu kopi terbukti efektifbagai imunostimulan. Hal ini dibuktikan dengan adanya penurunan volume pembengkakan kaki tikus yang diuji dengan metode hipersensitifitas tipe lambat. Dikatakan efektif karena memiliki nilai mendekati control positif yaitu stimuno 25 mg dimulai dari dosis 200mgkg/bb sampai 400mgkg/BB. Dengan nilai rata-rata penurunan volume pembengkakan 1,4mm untuk dosis 400mgkg/BB dan 1,2mm untuk dosis 200mgkg/BB.
UJI AKTIVITAS EKSTRAK ETANOL DAUN KARAMUNTING (Rhodomyrtus tomentosa.) TERHADAP PERTUMBUHAN BAKTERI Salmonella thypi Suci Wulandari; Chandra Pranata; Yanna Rotua Sihombing; Muhammad Hamim Nasution
Jurnal FARMASIMED (JFM) Vol 2 No 2 (2020): Jurnal Farmasimed (JFM)
Publisher : Fakultas Farmasi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jfm.v2i2.382

Abstract

Salmonella thypiis a bacterium that causes typhoid fever. Typhoid fever is an infectious disease that is still a health problem, especially in Indonesia. There are several studies on the types of plants that can control bacterial growth. Indonesian plants are often used as medicine, one of which is the karamunting (Rhodomyrtus tomentosa.). Traditionally a number of parasitic species have been used to prevent and treat various diseases such as cough, anticancer, diuretic, anti-inflammatory, antibacterial, wound or infection karamunting (Rhodomyrtus tomentosa.) Has active compounds such as flavonoids, alkaloids, tannins , saponins, and glycosides which have antibacterial abilities. The purpose of this study is to determine the inhibition of extract of karamunting (Rhodomyrtus tomentosa.) at concentrations of 5%, 10%, and 15%. Test samples using Salmonella thypi. This research is an experimental study with a design (posttest). The research methods included the collection of plant material, determination of plant material, making simplicia, phytochemical screening, making ethanol extract from simplicia by maceration, testing chemical compound groups, and antibacterial testing with paper disk diffusion methods. Karamunting is extracted by maceration process, using 70% ethanol solvent. The results of this study indicate that the benalu coffee leaf extract (Rhodomyrtus tomentosa.) has inhibitory capacity as an antibacterial in Salmonella thypi with a mean inhibition of 16.87 mm at a concentration of 5%, 17.24 mm at a concentration of 10%, and 18.21 mm at a concentration of 15%. The greatest inhibition is produced at a concentration of 15%, because the higher the concentration of the extract, the higher the diameter of the inhibition produced, because the more active substances contained in the extract.
FORMULATION OF SOLID BATH SOAP PREPARATIONS OF PURPLE SWEET POTATO ETHANOL EXTRACT (IPOMEA BATATAS L) AS A SKIN MOISTURIZER Suci Wulandari; Ayu Renta Niasari Silaen; Siti Wahyuni
Jurnal FARMASIMED (JFM) Vol 4 No 2 (2022): Jurnal Farmasimed (JFM)
Publisher : Fakultas Farmasi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jfm.v4i2.1018

Abstract

Soap is a surfatctant used to clean or wash something that is available in solid and liquid form. Soap can be useful as a cleaning tool, this is because soap molecules contain polar (bonded with water) and non-polar (bonded with oil) groups so that they can clean grease or dirt that is not lifted by water. Soap is made by applying a saphonification reaction using olive oil, NaOH, and purple sweet potato extract as the basic ingredients. The addition of NaOH concentration an affect the weight of the soap produced. Purple sweet potato is a sweet potato that has natural dyes a anthocyanins that function as antioxidant. The purpose of this study was to obtain a solid bath soap formulation with purple sweet potato extract. Furthermore, purple sweet potato extract was formulated based on formula with concentration difference of 3,5%, 4,5%, 5,5%. Furthermore, preparations have been made with organoleptic tests, pH tests, and foam stability tests. It can be concluded that purple sweet potato extract can be used as a solid soap preparation and there is a concentration effect on the organoleptic test soap quality, pH, foam stability and moisture content. The preparation of solid bath soap from purple sweet potato ethanol extract has the ability to moisturize the skin, and the highest concentration obtained at a concentration of 5,5% with 57,83% moisture can moisturize the skin and at concentration of 4,5% with 48,3% humidity as well. Can moisturize the skin but with a moderate level of humidity, and at a concentration of 3,3% with 43,00% humidity with a lower humidity level.
SOCIALIZATION OF RHODAMIN B DYE CONTENT IN FLAVORED DRINKS TRADED IN LUBUK PAKAM WHICH WAS ANALYZED WITH UV-VIS SPECTROPHOTOMETRY Suci Wulandari; Ajeng Putri; Siti Wahyuni; Ika Nur Saputri; Amalia Nur Rahma
JURNAL PENGMAS KESTRA (JPK) Vol. 2 No. 1 (2022): Jurnal Pengmas Kestra (JPK)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.655 KB) | DOI: 10.35451/jpk.v2i1.1134

Abstract

At this time many flavored drinks are traded in the market. Flavored drinks or what are often referred to as soft drinks are the terms used to describe the types of drinks that are sold in special packaging so that they can be consumed directly without having to be processed first. At this time the dyes that are often used in processed foods or beverages are divided into natural dyes and synthetic dyes. Synthetic dyes are generally made from chemicals. Sometimes entrepreneurs who want to make big profits use non-food grade dyes to give color to food or drinks. Rhodamine B textile dye is a synthetic dye in the form of a green or reddish-purple crystalline powder at high concentrations, while at low concentrations it is light in color and belongs to the basic xanthene group. Rhodamine B is made from raw materials of meta-diethylaminophenol and phthalic anhydride. These two raw materials are not edible but are only used for dyeing textiles, paints, paper, or clothing. These substances are often misused as food coloring and cosmetics in many countries. Foods found to contain Rhodamine B included crackers (58%), shrimp paste (51%), and snacks (42%). Rhodamin B is found in confectionery, syrup, sweets, dawet, porridge, smoked fish and cendol. Red-flavoured drinks that are traded in the Lubuk Pakam area contain Rhodamine B dye.
Co-Authors Ahmad Syukur Hasibuan Ajeng Putri Amalia Nur Rahma Ayu Renta Niasari Silaen Chandra Pranata Cucu Arum Dwi Cahya Ika Nur Saputri Muhammad Hamim Nasution Siti Wahyuni Yanna Rotua Sihombing