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All Journal Jurnal Mahasiswa Ilmu Kesehatan Jurnal An-Najat: Jurnal Ilmu Farmasi dan Kesehatan Jurnal Medika Nusantara
Ery Nourika Alfiraza
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Dentistry Health Professions Nursing Public Health Veterinary

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Uji Aktivitas Sediaan Sabun Padat Kombinasi Ekstrak Daun Kemangi (Ocimum Sanctum L.) dan Ekstrak Daun Bandotan (Ageratum Conyzoides Sleberex Steud) terhadap Bakteri Propionibacterium Acnes Ery Nourika Alfiraza; Desi Sri Rejeki; Nur Inayah
Jurnal Medika Nusantara Vol. 2 No. 3 (2024): Agustus : Jurnal Medika Nusantara
Publisher : Stikes Kesdam IV/Diponegoro Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59680/medika.v2i3.1292

Abstract

Solid soap is a preparation used to clean the skin from dirt and bacteria. Basil leaves and bandotan leaves are plants that have secondary metabolites such as alkaloids, flavonoids, tannins, saponins and steroids that have the potential to be antibacterial. This study was to formulate solid soap from ethanol extract of basil leaf and bandotan leaf as an antibacterial, to determine the formulation of solid soap of bandotan leaf extract and basil extract which has the strongest inhibition zone in the bacterium Propionibacterium acnes. This research method is an experimental method by making basil leaf extract and bandotan leaf extract by maceration with 96% alcohol. Solid soap formulations are made with 3 concentration variations, namely formulation 1 basil extract 7.5% and bandotan extract 12.5%, formulation 2 basil extract 10% and bandotan extract 10% and formulation 3 basil extract 12.5% and bandotan extract 7.5%. Then the antibacterial activity of solid soap was tested with Propionibacterium acnes bacteria by the well dilution method. Conclusion The formulation of basil leaf extract and bandotan leaf extract has antibacterial activity, solid soap preparations from basil leaf extract and bandotan leaf extract have met the quality requirements, in formulations 2 and 3 basil leaf extract and bandotan leaf extract have a strong inhibition zone of 6.7 mm. Then the data was analyzed using one way ANOVA.
Potensi Fermentasi Bawang Putih Tunggal Hitam (Allium sativum L.) Sebagai Alternatif Antikolesterol Desi Sri Rejeki; Ery Nourika Alfiraza; Tika Amelia
Jurnal Mahasiswa Ilmu Kesehatan Vol. 2 No. 3 (2024): Juli: Jurnal Mahasiswa Ilmu Kesehatan
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/jumkes.v2i3.1560

Abstract

Cholesterol is a fatty substance that circulates in the blood and is yellowish in color, and has a texture similar to wax, produced by the liver and is needed by the body. One plant that can lower cholesterol is single black garlic. This study aims to determine the anti-cholesterol content at various fermentation times for single black garlic. The research was carried out using single black garlic samples with fermentation times of 5, 10 and 15 days. One alternative that can be chosen to lower cholesterol levels is to consume single garlic into single black garlic, fermentation produces a sweeter and softer taste and reduces the sharp taste and aroma of fresh garlic, making it more preferred by many people. Samples were analyzed quantitatively using UV-Vis spectrophotometry. The maximum λ value was obtained at 636.5 nm with the linear regression equation y = 0.0002x + 0.3098 and (r) at 0.9945. In quantitative tests, all variations in fermentation time can reduce cholesterol. Fermentation samples for 5, 10 and 15 days respectively obtained an EC50 value of 1067.07; 1185.5; 1354.65 ppm, while the positive control simvastatin got an EC50 value of 961.25 ppm. It can be concluded that the best fermentation time is 5 days of fermentation because the smaller the EC50 value, the stronger the anti-cholesterol power.
Penentuan Kadar Lemak Dan Protein Pada Daging Dan Biji Durian (Durio Zibethinus Murr.) Lokal Di Pasar Brebes Desi Sri Rejeki; Ery Nourika Alfiraza; Eek Safita
An-Najat Vol. 2 No. 3 (2024): AGUSTUS - An-Najat: Jurnal Ilmu Farmasi dan Kesehatan
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/an-najat.v2i3.1637

Abstract

One of the tropical fruits that is rich in nutrients such as fat, protein, carbohydrates, vitamins and minerals is durian. Not a few people enjoy durian fruit, because it can be consumed by people of all ages. Consuming too much durian fruit can cause side effects such as high blood pressure, increased cholesterol levels, obesity and digestive system problems. This research aims to determine the fat and protein content in local durian flesh and seeds and compare the fat and protein levels. This research uses the soxhletation method and the biuret method with the help of UV-Vis spectrophotometry. Sample analysis was carried out qualitatively and quantitatively. The resulting fat content in the flesh of the fruit was 13.58% while in the seeds it was 0.39%, meanwhile the protein content produced in the flesh of the fruit was 24.19% and the seeds were 16.5%. It can be concluded that in durian fruit, the protein content in the flesh and fruit is higher than the fat content. The data obtained were analyzed using the One Way Anova test in SPSS which showed that durian flesh and seeds had significantly or significantly different fat and protein levels (p<0.05).
Co-Authors Desi Sri Rejeki Eek Safita Nur Inayah Tika Amelia