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All Journal Journal of Pharmaceutical and Health Research Journal of Pharmaceutical and Sciences.
Sry Ulina Karo-Karo
bDepartmentof Pharmacy, Faculty of Pharmacy and Health, Institut Kesehatan Helvetia, Sumatra Utara 20124, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Optimization of HPMC Aand Carbopol 940 Bases in the Formulation of Red Beet (Beta vulgaris L.) Gel Preparations as Hair Dye Hartini, Putri Tri; Fauzi, Ziza Putri Aisyia; Utami, Dinda Sari; Karo-Karo, Sry Ulina; Puteri, Cut Intan Annisa
Journal of Pharmaceutical and Health Research Vol 6 No 1 (2025): February 2025
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jharma.v6i1.6661

Abstract

Red beet (Beta vulgaris L.) is grass-shaped plant with short stems. Betacyianine is a red or purplish red pigment, while the betaxantin pigment has yellow colour and when diluted in water will form a red solution. This study aims to formulate hair dye gel with red beet juiceas colorant, evaluate the coloring capacity of the gel, and evaluate the stability of the formulation. 114.43 grams red beet juice was obtained using juicer, with yield percentage 55.76%. Phytochemical screening indicated alkaloid, tannin, flavonoid and saponin content. Hair dye gel is formulated in three different concentrations, F1 (10%), F2 (20%), F3 (30%) using combination of Carbopol 940 (0.5%) and HPMC (1%) as gel base. Hair dye gel obtained has beet distinctive smell. Evaluation results for the three-formulation showed that the color changed in all formulas. Color changing is influenced by pH degree of the formulation and temperature. The original color of the preparation only stable for 5 days, then the color changed due to oxidation at room temperature. Stability evaluation was conducted using Cycling Test method for 6 cycles in 12 days. All formula showed discoloration after 6 cycles from purple to brownish and they also showed viscosity change, F1 13673,34 cPs; F2 11826,67 cPs; dan F3 10673,34 cPs.
Uji Aktivitas Antioksidan Kombucha Daun Alpukat (Persea americana Mill.) Berdasarkan Lama Fermentasi dengan Metode ABTS Muhammad Andry; Sry Ulina Karo-Karo; Indah Pertiwi Lubis; Ervina Syahfitri Lubis; Meiva Amalia Lubis; Halimnah Raina Nasution
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 4 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i4.1171

Abstract

Kombucha tea is a widely consumed herbal beverage. Avocado leaves (Persea americana Mill.) are known to contain various bioactive compounds such as flavonoids, quercetin, and polyphenols, which play an important role in providing health benefits, particularly as antioxidants. Objective: This study aimed to evaluate the antioxidant activity of avocado leaf kombucha using the Azinobis Ethylbenzothiazoline Sulfonic Acid (ABTS) method. Methods: This research employed an experimental design with quantitative antioxidant activity testing using the ABTS method. The IC₅₀ values were determined through linear regression analysis based on the relationship between sample concentration and percentage inhibition of the ABTS radical. Results: The IC₅₀ value of non-fermented avocado leaf kombucha was 106.40 ppm, which falls within the moderate antioxidant category (IC₅₀: 100–150 ppm). Fermentation for 9 days produced an IC₅₀ of 67.99 ppm (strong), 12 days resulted in 49.91 ppm (very strong), and 14 days resulted in 40.18 ppm (very strong). Vitamin C, used as a positive control, showed an IC₅₀ of 9.160 ppm (very strong). Conclusion: The antioxidant activity of avocado leaf kombucha increased with the duration of fermentation. Non-fermented kombucha exhibited moderate antioxidant activity, while fermentation for 9, 12, and 14 days resulted in strong to very strong antioxidant capacity. Keywords: Kombucha Tea, Avocado Leaves, Antioxidant, ABTS, IC₅₀.
Co-Authors Dinda Sari Utami Ervina Syahfitri Lubis Halimnah Raina Nasution Hartini, Putri Tri Indah Pertiwi Meiva Amalia Lubis Muhammad Andry Puteri, Cut Intan Annisa Ziza Putri Aisyia Fauzi