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All Journal Journal of Pharmaceutics and Pharmacology Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Martabe : Jurnal Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Jamu Indonesia Indonesian Journal of Pharmaceutical and Clinical Research Indonesian Journal of Jamu
Nazliniwaty Nazliniwaty*
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Pemanfaatan Ekstrak Kulit Buah Delima (Punica granatum L.) dalam Formulasi Sediaan Lip Balm Nazliniwaty; Lia Laila; Mega Wahyuni
Jurnal Jamu Indonesia Vol. 4 No. 3 (2019): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1047.376 KB) | DOI: 10.29244/jji.v4i3.153

Abstract

Lip balm merupakan pelembab yang berfungsi untuk melembabkan bibir agar tidak mudah kering dan pecah-pecah. Kulit delima kaya akan flavonoid, asam fenolat, dan tanin yang berkhasiat sebagai antioksidan. Tujuan penelitian ini adalah untuk memformulasi sediaan pelembab bibir menggunakan ekstrak kulit buah delima dan menentukan waktu yang dibutuhkan untuk memberikan efek melembabkan. Kulit buah delima dimaserasi menggunakan pelarut etanol 96% dan dipekatkan dengan rotary evaporator. Ekstrak kulit buah delima dengan konsentrasi 2,5; 5; 7,5; dan 10%, diformulasikan dalam dasar lip balm. Pengujian terhadap sediaan lip balm meliputi uji homogenitas, pengukuran pH, uji iritasi dan uji stabilitas sediaan dengan parameter seperti bau, warna dan pH selama penyimpanan 12 minggu. Pengujian kemampuan sediaan untuk melembabkan menggunakan alat pemeriksa kelembaban dalam perangkat skin analyzer selama perawatan 4 minggu. Hasil penelitian diperoleh bahwa semua sediaan lip balm homogen, memiliki pH 5,6-6,1 stabil selama penyimpanan 12 minggu, dan tidak mengiritasi. Sediaan lip balm ekstrak kulit buah delima dengan konsentrasi 10% dapat memberikan efek melembabkan bibir paling baik yang mampu memulihkan kulit bibir setelah 4 minggu pemakaian.
Formulasi Lipstik Menggunakan Ekstrak Biji Coklat (Theobroma cacao L.) Sebagai Pewarna Risnawaty Risnawaty; Nazliniwaty Nazliniwaty*; Djendakita Purba
Journal of Pharmaceutics and Pharmacology Vol 1, No 1 (2012)
Publisher : Journal of Pharmaceutics and Pharmacology

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Abstract

Background: Cacao seeds (Theobroma cacao L.) is potential to be used as an alternative  natural dyes because it has an attractive colour. cacao seeds contain polyphenols which is flavonoids. The purple color of the cacao seeds come from anthocyan pigments, in pelargonin group which are flavonoid derivatives. Anthocyanins have  various benefits, one of  the benefit is as a natural dye that can replace synthetic dyes. Objective: To formulate lipstick using natural coloring agent which contained in cacao seeds. Methods: The extraction of dyes from Cacao seeds was done by maceration method using 96% ethanol with the addition of 2% citric acid then red concentrated extract cacao seeds extract was obtained. Lipstick formulation consisted of components which as cera alba, petroleum jelly alba, cetyl alcohol, carnauba wax, castor oil, lanolin, propylene glycol, butylated hydroxytoluen, Tween 80, perfumes and nipagin was also added with concentration 10, 12, 14, 16, and 18%. The evaluation of product included physical quality inspections such as homogenity test, melting point,  breaking point, stability test of shape alteration, colour and odor during storage in 30 days at room temperature, smear test,  pH test, hedonic test and irritation test on forearm. Results: The results showed that the lipstick was homogeneous, the melting point was 59-60oC, the strength of the lipstick in concentration 10 % was 131.64 g, in the concentration 12% was 118.30 g, in the concentration 14% was 101.64 g, in the concentration 16% was 94.97 g, and in the concentration 18% was 88.30 g. The product was stable and easily applied with a uniform colour. pH of lipstick in the concentration 10% was 4.6, in the concentration 12% was 4.5, in the concentration 14% was 4.4, in the concentration 16% was 4.2, and in the contcentration 18% was 3.9. The lipstick did not cause irritation so it is safe to use. Conclusion: Cacao seeds extract can be used as coloring agent in formulation of  lipstick. Keywords: cacao beans, Theobroma cacao L., lipstick, lipstick components ABSTRAK Latar belakang: Biji coklat (Theobroma cacao L.) memiliki potensi untuk dimanfaatkan sebagai alternatif pewarna alami karena memiliki warna yang menarik. Biji coklat  memiliki kandungan polifenol. Senyawa polifenol dalam biji coklat yaitu flavonoid. Warna ungu dari biji coklat  disebabkan adanya pigmen antosianin golongan pelargonidin yang merupakan turunan senyawa flavonoid. Antosianin memiliki berbagai manfaat, salah satu diantaranya sebagai pewarna alami yang dapat menggantikan bahan pewarna sintetik. Tujuan: Membuat lipstik dengan  memanfaatkan  pewarna alami yang terkandung dalam biji coklat Metode: Ekstraksi zat warna dari biji coklat dengan metode maserasi menggunakan etanol 96% dengan penambahan 2% asam sitrat, sehingga diperoleh ekstrak kental biji coklat yang berwarna merah. Formulasi lipstik terdiri dari komponen-komponen seperti cera alba, vaselin alba, setil alkohol, carnauba wax, oleum ricini, lanolin,  propilen glikol, butil hidroksitoluen, Tween 80, parfum dan nipagin serta penambahan pewarna ekstrak biji coklat  dengan konsentrasi 10, 12, 14, 16 dan 18%. Pengujian terhadap sediaan yang dibuat meliputi pemeriksaan mutu fisik sediaan, mencakup pemeriksaan homogenitas, titik lebur lipstik, kekuatan lipstik, uji stabilitas terhadap perubahan bentuk, warna, dan bau selama penyimpanan 30 hari pada suhu kamar, uji oles, pemeriksaan pH, uji kesukaan (Hedonic Test) dan uji iritasi dilengan bagian bawah. Hasil: Hasil penelitian menunjukkan bahwa lipstik yang dibuat homogen, titik lebur 59-60oC, kekuatan lipstik pada konsentrasi 10% yaitu 131,64 g, konsentrasi 12% yaitu 118,30 g, konsentrasi 14% yaitu 101,64 g, konsentrasi 16% yaitu 94,97 g,  dan konsentrasi 18% yaitu 88,30 g, stabil, mudah dioleskan dengan warna yang merata, pH dengan konsentrasi 10% 4,6, konsentrasi 12% yaitu 4,5, konsentrasi 14% yaitu 4,4, konsentrasi 16% yaitu 4,2 dan konsentrasi 18% yaitu 3,9, tidak menyebabkan iritasi sehingga aman untuk digunakan. Kesimpulan: Ekstrak biji coklat dapat digunakan sebagai pewarna dalam sediaan lipstik. Kata kunci: biji coklat, Theobroma cacao L., lipstik, komponen lipstik *Korespondensi penulis: nazliniwati@usu.ac.id  
Formulasi Lipstik Menggunakan Zat Warna Dari Ekstrak Bunga Kecombrang (Etlingera elatior (Jack) R.M.Sm.) Nur Adliani; Nazliniwaty Nazliniwaty*; Djendakita Purba
Journal of Pharmaceutics and Pharmacology Vol 1, No 2 (2012)
Publisher : Journal of Pharmaceutics and Pharmacology

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Abstract

Background: Kecombrang (Etlingera elatior (Jack) R.M.Sm.) belongs to the family Zingiberaceae has strong antioxidant activity. The colour of kecombrang flower is caused by flavonoid which is anthocyanidin. Anthocyanidin is a pigment that can be used as a natural dye and can replace synthetic dye. Objective: This study was carried out to formulate lipstick preparation by colorant contained in kecombrang flower. Methods: The extract was made by maseration method using 96% ethanol containing 2% citric acid, then the solvent was evaporated until the completely dried to obtain the crude extract of kecombrang flower. The components of lipstick were cera alba, petroleum jelly alba, cetyl alcohol, carnauba wax, castor oil, lanolin, propylene glycol, butylated hydroxytoluen, methyl paraben (nipagin), and oleum rosae, as well as the addition of dye agent from kecombrang flower extract with the concentration of 18, 20, 22, 24, and 26%. Melting point, breaking point, stability of shape alteration, colour, and odor, smear, pH tests also irritation and  hedonic tests were also perform in the current study. Results: The lipstick preparations were easy applied, stable, pink to red in colour, the breaking point of lipstick was 127 g, and did not cause irritation. Melting point of the lipstick contained the extract of kecombrang flower at the concentration 18, 20, 22, 24, and 26% were 60.0, 59.7, 59.7, 59.8, and 59.6oC respectively. The pH of these lipstick were 4.1, 4.0, 3.9, 3.8, and 3.8 respectively. The hedonic test showed that the lipstick contained extract of kecombrang flower at concentration of 26% was preffered by voluntir. Conclusion: Kecombrang flower extract can be used as dye agent in lipstick formulation. Keywords: kecombrang flower, Etlingera elatior (Jack) R.M.Sm., lipstick. lipstick components ABSTRAK Latar Belakang: Kecombrang (Etlingera elatior (Jack) R.M.Sm.) termasuk famili Zingiberaceae yang mempunyai aktivitas antioksidan yang kuat. Warna dari bunga kecombrang disebabkan oleh flavonoid yaitu antosianidin. Antosianidin merupakan pigmen yang dapat digunakan sebagai pewarna alami dan dapat menggantikan pewarna sintetis. Tujuan: Penelitian ini dilakukan untuk memformulasi sediaan lipstik menggunakan zat warna yang terkandung dalam bunga kecombrang. Metode Penelitian: Pembuatan ekstrak dilakukan dengan metode maserasi dengan menggunakan etanol 96% sebagai pelarut yang mengandung asam sitrat 2%, kemudian pelarut diuapkan dengan bantuan rotary evaporator sehingga diperoleh ekstrak bunga kecombrang. Komponen  sediaan lipstik terdiri dari cera alba, vaselin alba, setil alkohol, carnauba wax, oleum ricini, lanolin, propilen glikol, butil hidroksitoluen, metil paraben (nipagin), dan oleum rosae, serta penambahan pewarna ekstrak bunga kecombrang dengan konsentrasi 18, 20, 22, 24 dan 26%. Pengujian terhadap sediaan yang dibuat meliputi pemeriksaan mutu yaitu uji oles, uji stabilitas terhadap perubahan bentuk, warna dan bau, pemeriksaan titik lebur, kepatahan lipstik dan pemeriksaan pH, uji iritasi dan uji kesukaan selama penyimpanan 30 hari pada suhu kamar. Hasil: Sediaan lipstik yang dihasilkan mudah dioleskan, stabil, berwarna merah muda hingga merah tua. Titik lebur sediaan lipstik yang mengandung ekstrak bunga kecombrang dengan konsentrasi 18, 20, 22, 24, dan 26% masing-masing adalah 60,0; 59,7; 59,7; 59,8; 59,6oC, sedangkan pH sediaan lipstik masing-masing adalah 4,1; 4,0; 3,9; 3,8; and 3,8. Semua sediaan memiliki breaking point yaitu 127 g, tidak menyebabkan iritasi. Sediaan yang disukai panelis adalah sediaan dengan konsentrasi ekstrak bunga kecombrang 26%. Kesimpulan: Ekstrak bunga kecombrang dapat digunakan sebagai pewarna dalam formulasi sediaan lipstik yang dibuat. Kata kunci: bunga kecombrang, Etlingera elatior (Jack) R.M.Sm., lipstik, komponen lipstik*Korespondensi penulis: nazliniwati@usu.ac.id
Penggunaan Ekstrak Kering Kayu Merbau (Intsia Bakeri Prain.) Dalam Sediaan Pewarna Rambut M. Khairil Nasution; Nazliniwaty Nazliniwaty*; Djendakita Purba
Journal of Pharmaceutics and Pharmacology Vol 1, No 2 (2012)
Publisher : Journal of Pharmaceutics and Pharmacology

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Abstract

Background: The part of merbau (Intsia bakeri Prain) used as coloring agent is the inside part of its wood that produce the florid brown. People usually use coloration that produced by this merbau wood is for clothes coloration. Objective: The objective of this research was to formulate hair dye preparation using of merbau wood extract with plant color agent copper (II) sulfate and pyrogalol with various concentrations of merbau wood extract that can produce the best brown colour. Results: The result showed that brown color was influenced by the concentration of merbau wood extract and duration of soaking. The greater concentration of merbau wood extract, until the hair colour was changed from brown to darker at the concentration of 5%. The concentration above 5% the coloring of hairs were lighter.Methods: Extraction of color essence from the body of merbau wood was done with percolation method way using 96% of ethanol then dried to be dried extract. Hair dye preparation was made with a formula consisting of merbau wood extract with various concentrations, these were 2, 3, 4, 5, and 6%. Pyrogallol, copper (II) sulfate, and xanthan gum were 1%, respectively. Aquadest was used as the solvent. Coloring process was done by soaking of gray hair on hair dye preparation for 1-4 hours and the color change was observed visually every hour of gray hair soaking. Conclusion: Merbau wood extract can be used as hair coloring agent. Keywords: dried extract merbau wood, Intsia bakeri Prain), copper (II) sulfate, pyrogalol, xanthan gum, hair dye ABSTRAK Latar Belakang: Bagian merbau (Intsia bakeri Prain.) yang digunakan sebagai pewarna adalah kayunya yang menghasilkan warna coklat kemerahan. Masyarakat biasanya menggunakan zat warna yang dihasilkan oleh kayu merbau ini untuk pewarna pakaian. Tujuan: Tujuan penelitian ini adalah untuk membuat sediaan pewarna rambut menggunakan ekstrak kering kayu merbau dengan penambahan bahan pembangkit warna tembaga (II) sulfat dan pirogalol dengan berbagai konsentrasi ekstrak kayu merbau untuk mendapatkan warna coklat terbaik. Metode Penelitian: Ekstraksi zat warna dari kayu merbau dilakukan dengan cara perkolasi menggunakan etanol 96%, kemudian dikeringkan menjadi ekstrak kering. Sediaan pewarna rambut dibuat dengan formula yang terdiri dari ekstrak kering kayu merbau dengan berbagai konsentrasi, yaitu 2, 3, 4, 5, dan 6%. Pirogalol, tembaga (II) sulfat, dan xanthan gum masing-masing 1%. Sebagai pelarut digunakan akuades. Pewarnaan dilakukan dengan cara merendam rambut uban dalam sediaan pewarna rambut selama 1-4 jam dan diamati perubahan warna setiap jam perendaman rambut uban secara visual. Hasil: Hasil penelitian menunjukkan bahwa warna yang dihasilkan dipengaruhi oleh konsentrasi ekstrak kering kayu merbau dan lamanya waktu perendaman. Semakin besar konsentrasi ekstrak kering kayu merbau, maka warna rambut yang dihasilkan semakin gelap sampai pada konsentrasi 5%. Diatas konsentrasi 5% warna rambut yang dihasilkan semakin terang. Kesimpulan: Ekstrak kering kayu merbau dapat digunakan sebagai pewarna rambut. Kata kunci: ekstrak kering kayu merbau, Intsia bakeri Prain., tembaga (II) sulfat, pirogalol, xanthan gum, pewarna rambut *Korespondensi penulis: nazliniwati@usu.ac.id 
Pelayanan Informasi dan Konseling oleh Apoteker tentang Penyakit Degeneratif serta Pemeriksaan Kesehatan kepada Masyarakat di Desa Ndokum Siroga: Information and Counseling Services by an Apothecary about Degenerative Diseases and Health Checks to the Community in Ndokum Siroga Village Hafid Syahputra; Aminah Dalimunthe; Nazliniwaty Nazliniwaty; Lisda Rimayani Nasution
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 4 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i4.3040

Abstract

Degenerative disease is a disease experienced by many people, such as hypertension, coronary heart disease, diabetes mellitus, gout, and others. Pharmacists play a role in providing information and education about health, primarily pharmacological and non-pharmacological drugs. The purpose of the activity is to increase public understanding regarding degenerative diseases from the side of treatment by pharmacists by adopting a healthy lifestyle and understanding the importance of health checks as the first step to early detection of degenerative diseases. The implementation method is in the form of health checks in the form of blood pressure, cholesterol, uric acid, and blood sugar levels so that it can be early detection of degenerative diseases. Information and counseling services by pharmacists regarding healthy lifestyles and information related to treatment and degenerative diseases using brochures and individual direct delivery. The activity was carried out in Ndokum Siroga Village, Karo Regency. The service results were carried out at the village hall with 35 participants. The activity was full of enthusiasm, and many questions arose during the service by the pharmacist. It is known that participants' understanding of degenerative diseases is very low, with only 24% who know about degenerative diseases, 32% who know the symptoms of the disease, 27% who know the risks, and 30% who apply preventive and promotive efforts. 14% of participants do not know that they have the degenerative disease, so it can be concluded that this activity is very helpful and provides good benefits to the community.
PENINGKATAN KEMAMPUAN WIRAUSAHA SISWA SMK MELALUI PEMBUATAN SEDIAAN GEL SAMPO ANTI KETOMBE MENGGUNAKAN BAHAN ALAM DARI MINYAK ATSIRI Anayanti Arianto; Nazliniwaty Nazliniwaty; Lia Laila; Bayu Eko Prasetyo; Widya Sari Madina Hasibuan; Vanessa Angkasa
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 8 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i8.2612-2618

Abstract

Saat ini serapan tenaga kerja dari lulusan Sekolah  Menengah Kejuruan (SMK) sangat minim, termasuk lulusan dari SMK Farmasi. Oleh karena itu, diperlukan solusi dalam mengurangi jumlah pengangguran dengan menciptakan lapangan kerja sendiri atau berwirausaha.  Wirausaha memiliki peranan penting dalam kehidupan bernegara, salah satunya adalah dalam sektor ketenagakerjaan. Wirausaha yang sesuai dengan keahlian dan keilmuan di SMK Farmasi adalah pembuatan produk atau sediaan yang terkait dengan kefarmasian. Salah satu produk yang dapat dikembangkan adalah produk sampo anti ketombe yang menggunakan zat aktif alami sehingga dapat menarik perhatian pasar karena tingginya minat masyarakat terhadap produk berbahan dasar alami.  Kegiatan pengabdian kepada masyarakat telah dilakukan dengan memberikan edukasi dan pelatihan pembuatan sampo anti ketombe dalam bentuk sediaan gel serta materi tentang kewirausahaan kepada para siswa SMK Farmasi YPFSU Medan. Hasil analisa angket menunjukkan kegiatan pengabdian yang dilaksanakan di SMK Farmasi YPFSU Medan memberikan manfaat dan meningkatkan 72.15% pengetahuan siswa terkait pembuatan sampo anti ketombe dan kewirausahaan.
Pemanfaatan Ekstrak Kulit Buah Delima (Punica granatum L.) dalam Formulasi Sediaan Lip Balm Nazliniwaty; Laila, Lia; Wahyuni, Mega
Jurnal Jamu Indonesia Vol. 4 No. 3 (2019): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jji.v4i3.153

Abstract

Lip balm merupakan pelembab yang berfungsi untuk melembabkan bibir agar tidak mudah kering dan pecah-pecah. Kulit delima kaya akan flavonoid, asam fenolat, dan tanin yang berkhasiat sebagai antioksidan. Tujuan penelitian ini adalah untuk memformulasi sediaan pelembab bibir menggunakan ekstrak kulit buah delima dan menentukan waktu yang dibutuhkan untuk memberikan efek melembabkan. Kulit buah delima dimaserasi menggunakan pelarut etanol 96% dan dipekatkan dengan rotary evaporator. Ekstrak kulit buah delima dengan konsentrasi 2,5; 5; 7,5; dan 10%, diformulasikan dalam dasar lip balm. Pengujian terhadap sediaan lip balm meliputi uji homogenitas, pengukuran pH, uji iritasi dan uji stabilitas sediaan dengan parameter seperti bau, warna dan pH selama penyimpanan 12 minggu. Pengujian kemampuan sediaan untuk melembabkan menggunakan alat pemeriksa kelembaban dalam perangkat skin analyzer selama perawatan 4 minggu. Hasil penelitian diperoleh bahwa semua sediaan lip balm homogen, memiliki pH 5,6-6,1 stabil selama penyimpanan 12 minggu, dan tidak mengiritasi. Sediaan lip balm ekstrak kulit buah delima dengan konsentrasi 10% dapat memberikan efek melembabkan bibir paling baik yang mampu memulihkan kulit bibir setelah 4 minggu pemakaian.
Prevention efforts of corona virus (covid-19): identify symptoms, prevent transmission with hand cleanliness caring, and making hand sanitizer in Bagan Deli village Medan Belawan Maha, Hetty Lendora; Arianto, Anayanti Arianto; Reveny, Julia; Nazliniwaty
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.764 KB) | DOI: 10.32734/abdimastalenta.v5i2.4697

Abstract

Currently the Novel Corona virus outbreak is worrying many parties lately. Common signs and symptoms of Covid-19 infection include symptoms of acute respiratory disorders such as fever, cough and shortness of breath. Bagan Deli Village is a sub-district located in Medan Belawan District which has a very dense population compared to other urban villages. The level of awareness of the residents of this sub-district towards personal hygiene, especially hands is still very minimal, residents still don't really care that hands can be a very easy medium for spreading diseases, especially Covid-19 because hands often make contact with the environment. The method used in this service are provides education or counseling about Covid-19, namely general symptoms, how to avoid transmission, as well as the importance of maintaining hand hygiene to prevent the Covid-19 contagious disease, furthetmore socialization and practice of proper hand washing and video screening of hand sanitizer gel making. The results of this activity showed that as many as 20 residents were declared to understand and understand efforts to prevent the transmission of Covid-19, which can be seen from the results of the pre-test and post-test that were carried out during the educational activity.
Antimicrobial Activity of Liquid Soap Containing Turmeric (Curcuma domestica val.) and Lemongrass (cymbopogon nardus l.) Leaf Juice Nazliniwaty; Erly Sitompul
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 1 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (772.619 KB) | DOI: 10.32734/idjpcr.v1i1.204

Abstract

Abstract. The purpose of this study was to formulate an antimicrobial liquid soap containing 25% turmeric and lemongrass leaf juice. Lemongrass leaf juice and turmeric juice 25% were formulated into a liquid soap. Stability, pH and viscosity of the liquid soap were evaluated. For stability tests, the preparation was stored for 3 months at room temperaure. The pH test was measured by Hanna pH meter. The viscosity test,was measured by Brookfield viscometer.The antimicrobial activity of the liquid soap was measured by disc diffusion method using bacteria such as Staphylococcus epidermis, Eschericia coli, Microsporum gypseum and Candida albicans. Physical properties of the formulated liquid soap including pH, viscosity, and stability showed that it was stable for 3 months. The results of antimicrobial test of the liquid soap containing turmeric and lemongrass leaf juice showed that the inhibition diameter against Staphylococcus epidermis, Eschericia coli, Microsporum gypseum and Candida albicans were 22.89, 27.05, 24.30, and 33.05 mm, respectively, while the liquid soap without the juice were 20.76, 19.50, 20.50 and 21.46 mm, respectively. The soap was effective in inhibiting the growth of microbes. Combination of turmeric and lemongrass leaf juice increased the inhibitory zone diameter of the liquid soap for microbe. Keywords: Antimicrobial Agent, Lemongrass Leaf, Liquid Soap, Turmeric Leaf.
Co-Authors Aminah Dalimunthe Anayanti Arianto Arianto, Anayanti Arianto Djendakita Purba Erly Sitompul Hafid Syahputra Julia Reveny Lia Laila Lia Laila, Lia Lisda Rimayani M. Khairil Nasution Maha, Hetty Lendora Mega Wahyuni Nur Adliani Prasetyo, Bayu Eko Risnawaty Risnawaty Vanessa Angkasa Widya Sari Madina Hasibuan