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Ratih Purwasih
Department of Pharmaceutical and Food Analysis, Health Polytechnic, Ministry of Health, Surakarta
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology

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PHYSICAL QUALITY EVALUATION AND ANTIOXIDANT ACTIVITY OF RED WATERMELON (Citrullus lanatus Thunb.) RIND EXTRACT LOTION Ratih Purwasih; M. Ali Nasikin
Jurnal Jamu Kusuma Vol. 3 No. 2 (2023): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v3i2.69

Abstract

Skin is an organ that covers the entire surface of a living creatures’s body. The topical preparations such as lotions is widely used to protect the skin from free radicals because the antioxidant content. One of plant that can be used is watermelon. Red watermelon rind contains lycopene, vitamin C, niacin, citrulline, beta-carotene, and vitamin E, which function as antioxidants. The aim of this study was to determine the physical quality and antioxidant activity of red watermelon rind extract lotion (Citrullus lanatus Thunb.). This methods of research was a quantitative descriptive. The lotion was made in four formula with various concentration of extract including F0(0%), F1(5%), F2(10%), and F3(20%). The lotion was evaluated for physical quality and antioxidant activity using a UV-Vis spectrophotometer. Physical quality assay for lotions include organoleptic, homogeneity, spreadability, stickiness, pH, and viscosity assay. The result of organoleptic F0 was a white in color, semi-solid, and has a distinctive base smell. The F1-F3 lotion was brownish-white, semi-solid, and has a characteristic smell of watermelon rind. The lotions were homogeneous, with spreadibility of 5.23-6.35 cm, stickiness of 1.55-3.50 seconds, pH of 5.50-6.81, and viscosity of 2755-4351 cps. The lotion F0 was classified as very weak antioxidant activity with an IC50  of 577.59 ppm, F1-F2 were classified as the moderate antioxidant activity with IC50 of 141.91 ppm and 100.31 ppm, and F3 was a strong antioxidant activity with IC50 of 59.93 ppm. All lotion formulas have complied with the topical preparation reference and SNI-16-4399-1996.
ANTIOXIDANT ACTIVITY OF GUMMY CANDIES OF PURPLE NUTSEDGE TUBER (Cyperus rotundus L.) AND CINNAMON (Cinnamomum burmannii Nees ex & T. Nees Blume.) EXTRACTS Ronal Tolkhah; Ratih Purwasih; Nabiilah Oktavia
Jurnal Jamu Kusuma Vol. 4 No. 2 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i2.70

Abstract

Along with the development era, health is increasingly being considered. One of the things that is currently being discussed is functional food containing antioxidant compound that can inhibited free radical that cause cardiovascular disease from plant extracts. One of the plants that contains antioxidants is purple nutsedge tuber (Cyperus rotundus L.). Gummy candies have characteristics with a dense and chewy gel texture. The combination with cinnamon (Cinnamomum burmannii Nees ex & T. Nees Blume) is done to increase the antioxidant value. This study aims to determine the antioxidant activity in gummy candies, which are produced using a combination of purple nutsedge tuber and cinnamon extracts. This study employed a quantitative-descriptive methodology. The formulation of the gummy candies was prepared with a ratio of purple nutsedge tubers to cinnamon, F1(15:5%), F2(10:10%), and F3(5:15%). The organoleptic of the gummy candies were a dark brown color, a distinctive aroma associated with purple nutsedge tubers, sweet and astringency, and a chewy texture. The moisture content of the gummy candies in the F0-F3 were 12.430-15.593% and the ash content were 0.131-0.265%. Both parameters which met the requirements of SNI 3547.2:2008. The antioxidant activity of the purple nutsedge tuber extract was 65.675 ppm, while the cinnamon extract was 44.883 ppm. The antioxidant activity on gummy candies from F0-F3 with IC50, respectively, amounted to 176.046 ppm, 121.184 ppm, 84.178 ppm, and 73.145 ppm, with weak to strong categories. It was observed that as the quantity of cinnamon extract incorporated into the formulation increased, the antioxidant activity also increased.
Co-Authors M. Ali Nasikin Nabiilah Oktavia Ronal Tolkhah