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All Journal Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) Al-Khidmah JURNAL PENDIDIKAN TAMBUSAI Jurnal Pengabdian kepada Masyarakat Ensiklopedia: Jurnal Pendidikan dan Inovasi Pembelajaran Saburai Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Empowerment: Jurnal Pengabdian Masyarakat Medical Sains : Jurnal Ilmiah Kefarmasian PIWURUK JISOS: Jurnal ilmu sosial Jurnal Pendidikan Dasar dan Sosial Humaniora Jurnal ADAM : Jurnal Pengabdian Masyarakat Jurnal Rumpun Ilmu Kesehatan Jurnal An-Najat: Jurnal Ilmu Farmasi dan Kesehatan Jurnal Komunitas Farmasi Nasional Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Inovasi Penelitian Ilmu Pendidikan Indonesia PESHUM
Husnani, Husnani
Akademi Farmasi Yarsi Pontianak
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PENGARUH METODE PENGERINGAN PADA MUTU FISIK MINUMAN HERBAL CELUP DENGAN KOMPOSISI JAHE, TEMULAWAK, KUNYIT DAN SEREH Husnani Husnani; Nur Aidil Fitri Nur Aidil Fitri
JISOS: JURNAL ILMU SOSIAL Vol. 1 No. 7: Agustus 2022
Publisher : Bajang Institute

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Abstract

This study aims to obtain a method of drying simplicia based on the physical quality of a dipped herbal powder drink with a composition of ginger, temulawak, turmeric and lemongrass. The physical quality values ​​included organoleptic, soluble time, water content and the panelists' preference for herbal drinks with the composition of ginger, temulawak, turmeric and lemongrass. The research was carried out experimentally using a variety of drying methods, namely drying in an incubator at a temperature of 60°C, drying in an oven at a temperature of 100°C, and drying in the sun with 3 replications each. The results showed that the water content of the simplicia used the drying method with an incubator at 60°C (8%), drying in an oven at 100°C (16%), drying in the sun (5.6%). The dissolving time of the drink used the drying method with an incubator at 60°C (129 seconds), drying in an oven at 100°C (74 seconds), drying in the sun (77 seconds). The total score of the panelists' preference for the color, aroma and taste of the drink was drying in an incubator at a temperature of 60°C (258), drying in an oven at 100°C (258), drying in the sun (249). Based on the physical quality, the best dipped herbal powder drink and preferred by the panelists was the dipped herbal powder drink with the composition of ginger, temulawak, turmeric and lemongrass by drying using an incubator at 60°C.
SOSIALISASI ASPEK KEAMANAN DALAM PENGGUNAAN OBAT HERBAL BAGI ANGGOTA PKK DESA PAL IX KABUPATEN KUBU RAYA Ihsanul Arief; Husnani; Athiah Masykuroh
Jurnal ADAM : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2023): Vol. 2 No. 1 Edisi Februari 2023
Publisher : Institut Pendidikan Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37081/adam.v2i1.1320

Abstract

Bangsa Indonesia secara turun temurun dari generasi ke generasi telah mengenal dan juga menggunakan tanaman yang dimanfaatkan sebagai obat tradisional untuk menanggulangi masalah kesehatan. Pada umumnya penggunaan obat tradisional dinilai lebih aman daripada penggunaan obat modern. Hal ini disebabkan karena obat tradisional memiliki efek samping yang relatif lebih sedikit daripada obat modern. Akan tetapi tetap diperlukan ketepatan penggunaan obat tradisional untuk meminimalisir efek sampingnya, yakni: kebenaran obat, ketepatan dosis, ketepatan waktu penggunaan, ketepatan cara penggunaan, tidak disalahgunakan, dan ketepatan pemilihan obat untuk penyakit tertentu. Oleh karena itu, dilakukan sosialisasi tentang keamanan penggunaan obat herbal kepada masyarakat agar dapat terhindar dari efek yang tidak diinginkan. Hasil yang diperoleh menunjukkan adanya peningkatan pemahaman masyarakat yang signifikan (p < 0,005) antara sebelum dan sesudah dilakukan sosialisasi.
Pelatihan Membuat Sabun Transparan Bunga Telang Anggota PKK Desa PAL IX Sungai Kakap Kubu Raya Athiah Masykuroh; Husnani; Ihsanul Arief
Empowerment: Jurnal Pengabdian Masyarakat Vol. 2 No. 4 (2023): JULI 2023
Publisher : Pusat Riset Manajemen dan Publikasi Ilmiah Serta Pengembangan Sumber Daya Manusia Sinergi Cendikia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55983/empjcs.v2i4.409

Abstract

The workshop on making butterfly pea transparent soap (Clitoria ternatea) was carried out with the aim of increasing the insight of PKK members of Pal IX Village, Sungai Kakap District, Kubu Raya Regency on how to use butterfly pea flowers. As we know the urban society’s interest in the butterfly pea flower was increasing nowadays. It can be seen from the increasing public interest in buying butterfly pea plants in commercial nurseries. Interesting flowers and it’s benefits for traditional medicine causes this plant in demand by the public. Transparent soap has a finer foam compared to opaque soap which is not transparent. The methods  used in this workshop were lectures and surveys by distributing questionnaires  to find out how far the level of knowledge of respondents  had changed after attending  the workshop in the form of pre-test and post-test questionnaires which were distributed before and after the training was carried out. After the workshop of making transparent butterfly pea soap, the knowledge of members of PKK Desa pal IX Sungai Kakap Kubu Raya about butterfly pea flowers and the possibility of making transparent soap preparations has been increased.
Penetapan Kadar Flavonoid Total Ekstrak Etanol Umbi Wortel (Daucus Corata L.) Dengan Metode Spektrofotometri UV-VIS Husnani Husnani
An-Najat Vol. 1 No. 2 (2023): MEI : 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.v1i2.175

Abstract

Empirically the Daucus corata L. tuber was rich in vitamin A which is necessary to maintain eye health, epithelial tissue and maintain tissue in the epidermis. The purpose of this research was to determine the total flavonoids levels of Daucus corata L. tuber extract with the UV-Vis spectrophotometry method using quercetin as a standard. In this research the calibration curve of standard solution of quercetin compounds was made by variation of concentration (6 μg/ml, 8 μg/ml, 10 μg/ml, 12 μg/ml, 14 μg/ml) then measured its absorption at a maximum wavelength of 429 nm. The total flavonoids content is calculated by the linear regression equation Y = 0, 02199x + 0, 11029 with r2 = 0, 98645. From the calculation result obtained total flavonoids levels of carrot tuber extract amounting to 0,707%/b b.
FORMULASI DAN TINGKAT KESUKAAN KONSUMEN PADA MINUMAN SERBUK INSTAN DARI TANAMAN EMPON-EMPON DENGAN KOMPOSISI JAHE, TEMULAWAK, KUNYIT DAN SEREH Husnani Husnani; Syarifah Nadia H
Jurnal Komunitas Farmasi Nasional Vol. 1 No. 2 (2021): Jurnal Komunitas Farmasi Nasional
Publisher : Akademi Farmasi Yarsi Pontianak

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Abstract

Instant powder drink is a preparation made from plants which is processed into powder form, and ready to use by mixing it with warm water. The empon-empon plant has been widely used traditionally to treat various diseases, especially it is useful to increase body immunity, but it is not liked by the public because of its complicated use and unpleasant taste and aroma, therefore it needs to be made in practical dosage forms and good for consumption. and can be stored for a long time as a healthy instant dry form. This study aims to determine the best formula seen from the physical quality of the preparation and the formula that consumers like. This research was conducted experimentally using variations in the addition of granulated sugar to each formula. The parameters observed included yield, solubility time, pH, water content and organoleptic tests covering color, aroma and taste (hedonic scale).
UJI STABILITAS FISIK SEDIAAN SERBUK INSTAN DENGAN KOMBINASI JAHE, TEMULAWAK, KUNYIT DAN SEREH Husnani Husnani; Rissti Zulfitri
Jurnal Komunitas Farmasi Nasional Vol. 2 No. 2 (2022): Jurnal Komunitas Farmasi Nasional
Publisher : Akademi Farmasi Yarsi Pontianak

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Abstract

Instant powder drink is a drink made from fresh or dry ingredients that are boiled for less than 60 minutes, then added sugar or without sugar and the water is evaporated until sugar crystals or powder are obtained. This study aims to determine the physical stability of instant powder drinks with the composition of ginger, ginger, turmeric, lemongrass and sugar. The physical stability test of instant powder was carried out at room temperature for one month, namely at 0, 7, 14, 21 and 28 days. The parameters observed included dissolving time, pH, water content and organoleptic tests including color, aroma and taste. The results showed that the instant powder drink preparation can be said to be stable from 5 weeks of observation on days 0, 7, 14, 21, 28. The results showed that the instant powder drink preparation on the evaluation of the water content test, dissolving time test, organoleptic test, and pH meter test met the standard requirements for instant powder drinks.
The FORMULASI MINUMAN SERBUK INSTAN DARI CAMPURAN BUAH DAN SAYUR Husnani Husnani; Tesya Widia Ningsih
Jurnal Komunitas Farmasi Nasional Vol. 3 No. 1 (2023): Jurnal Komunitas Farmasi Nasional
Publisher : Akademi Farmasi Yarsi Pontianak

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Abstract

Instant powder drinks are drinks made from fresh or dry ingredients that are boiled for less than 60 minutes, then added sugar or without sugar and the water is evaporated until sugar crystals or powder are obtained. Fruits and vegetables have many health benefits. This study aims to determine the best formula in terms of the physical quality of the preparation of instant powder drink with a mixture of fruits and vegetables. This research was conducted experimentally using variations in the addition of granulated sugar for each formula. Parameters observed included yield, soluble time, pH, water content and organoleptic tests which included color, aroma and taste. Physical stability test of instant powder was carried out at room temperature for one month, namely on days 0, 7, 14, 21 and 28 days. The results showed that formula 2 was the best formula with a water content value of 2%, pH 6, had a dissolving time of less than 5 minutes and was the most preferred formula by respondents.
UJI DAYA HAMBAT EKSTRAK KENTAL DAUN KRATOM (Mitragyna speciosa Korth) TERHADAP BAKTERI Propionibacterium acnes SEBAGAI PENYEBAB JERAWAT Suhaimi Suhaimi; Heny Puspasari; Husnani Husnani; Mutia Apriani
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 4 No 1 (2019)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v4i1.122

Abstract

Telah dilakukan penelitian dengan judul “ Uji Daya Hambat Ekstrak Kental Daun Kratom (Mitragyna speciosa Korth) terhadap Pertumbuhan Bakteri Propionibacterium acnes Sebagai Penyebab Jerawat. Penelitian ini bertujuan untuk mengetahui ada tidaknya daya hambat dan konsentrasi berapa ekstrak kental daun kratom dapat menghambat pertumbuhan bakteri Propionibacterium acnes. Pengujian daya hambat dilakukan dengan metode difusi cakram disc dengan konsentrasi yang berbeda yaitu konsentrasi 5%, 10%, 15%, 20%, 25%, kontrol positif dan kontrol negatif. Hasil pengukuran rata-rata diameter daya hambat yaitu konsentrasi 5% sebesar 8,6 mm, 10% sebesar 12,2 mm, 15% sebesar 12,6 mm, 20% sebesar 13,3 mm, 25% sebesar 14,7 mm, kontrol positif sebesar 21,92 mm dan kontrol negatif tidak menghasilkan diameter daya hambat. Hasil penelitian menunjukkan bahwa ekstrak kental daun kratom mempunyai daya hambat terhadap pertumbuhan bakteri Escherichia coli dan ekstrak daun kratom sudah mampu menghambat pertumbuhan bakteri Propionibacterium acnes pada konsentrasi 5% dengan diameter daya hambat sebesar 8,6 mm.
UJI DAYA HAMBAT EKSTRAK KENTAL DAUN KRATOM (MITRAGYNA SPECIOSA KORTH) TERHADAP PERTUMBUHAN BAKTERI STAPHYLOCOCCUS EPIDERMIDIS SEBAGAIPENYEBAB JERAWAT heny puspa sari; Suhaimi Suhaimi; Husnani Husnani; Isnia Febby Krismonika
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 4 No 2 (2020)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v4i2.126

Abstract

Telah dilakukan penelitian yang berjudul “Uji Daya Hambat Ekstrak Kental Daun Kratom (Mitragyna speciosa Korth) Terhadap Bakteri Staphylococcus epidermidis Sebagai Penyebab Jerawat”. Tanaman Kratom mengandung senyawa metabolit sekunder salah satunya flavonoid yang berfungsi sebagai antibakteri. Daun kratom digunakan masyarakat untuk menyembuhkan diare serta meningkatkan daya tahan tubuh. Penelitian ini bertujuan untuk mengetahui ada tidaknya daya hambat dan konsentrasi berapa ekstrak kental daun kratom dapat menghambat pertumbuhan bakteri Staphylococcus epidermidis. Pengujian dilakukan dengan metode difusi sumuran menggunakan beberapa konsentrasi berbeda yaitu 5%, 10%, 15%, 20%, 25%, kontrol positif dan kontrol negatif. Hasil pengukuran rata-rata diameter daya hambat untuk bakteri Staphylococcus epidermidis yaitu konsentrasi 5% sebesar 7,23 mm, 10% sebesar 10,50 mm, 15% sebesar 11,78 mm, 20% sebesar 12,63 mm, 25% sebesar 13,69 mm, kontrol postif sebesar 15.61 mm dan kontrol negatif 0 mm. Hasil penelitian menunjukkan bahwa ekstrak kental daun kratom mempunyai daya hambat terhadap pertumbuhan bakteri Staphylococcus epidermidis dan ektrak kental daun kratom sudah mampu menghambat pertumbuhan bakteri Staphylococcus epidermidis  pada konsentrasi 5% sebesar 7,23 mm.Kata Kunci :   Daun Kratom ( Mitragyna specioca Korth ),  Diameter Daya Hambat, Bakteri Staphylococcus epidermidis  
UJI DAYA HAMBAT EKSTRAK KENTAL DAUN KRATOM (Mitragyna speciosa Korth) TERHADAP BAKTERI Staphylococcus aureus SEBAGAI PENYEBAB JERAWAT Husnani Husnani; Suhaimi Suhaimi; Heny Puspasari; Yunita Sari
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 4 No 2 (2020)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v4i2.128

Abstract

Telah dilakukan penelitian dengan judul “ Uji Daya Hambat Ekstrak Kental Daun Kratom ( Mitragyna speciosa Korth ) Terhadap Pertumbuhan Bakteri Staphylococus aureus Sebagai Penyebab Jerawat. Penelitian ini bertujuan untuk mengetahui ada tidaknya daya hambat dan pada konsentrasi berapa ekstrak kental daun kratom dapat menghambat pertumbuhan bakteri, ekstrak kental daun kratom terhadap pertumbuhan bakteri Staphylococcus aureus. Pengujian daya hambat dilakukan dengan metode sumuran dengan perlakuan yang berbeda yaitu konsentrasi ekstrak 30%, 35%, 40%, 45%, 50%, kontrol positif ( antibiotik tetrasiklin ), dan kontrol negatif ( etanol 96% ). Hasil pengukuran rata-rata diameter daya hambat yaitu konsentrasi 30% sebesar 6,67 mm, 35% sebesar 7,31 mm, 40% sebesar 8,71 mm, 45% sebesar 9,38 mm, 50% sebesar 13,88 mm, kontrol positif sebesar 14,26 mm, dan kontrol negatif sebesar 0 mm. Hasil penelitian menunjukkan bahwa ekstrak etanol daun kratom mempunyai daya hambat terhadap pertumbuhan bakteri Staphylococcus aureus, dan ekstrak daun kratom sudah mampu mengahmbat pertumbuhan bakteri Staphylococcus aureus pada konsentrasi 30% dengan diameter daya hambat sebesar 6,67 mm.
Co-Authors Apero, Benny Apriani, Mutia Athiah Masykuroh Dian Kartika Sari Efrini, Multi Fitri Sri Rizki Fitri Sri Rizki Heny Puspasari Husna, Naimatul Ihsanul Arief Isnia Febby Krismonika Jamilus Jamilus Merri Yelliza Moh. Firdaus Al Muazham Mutia Apriani Nadia Natasya Putri Handayani Nelita, Nelfi Nikita Puspa Nur Aidil Fitri Nur Aidil Fitri Puspasari, Heny Rissti Zulfitri Safrizal Safrizal Suhaimi Suhaimi Suhaimi Suhaimi Syarifah Nadia H Tesya Widia Ningsih Tri Madu Wilda Wildaniah Yasmansyah, Yasmansyah Yunita Sari