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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Interest : Jurnal Ilmu Kesehatan Indonesian Journal of Pharmaceutical Science and Technology JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Journal of Pharmacopolium Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Majalah Farmasetika Journal of Experimental and Clinical Pharmacy (JECP) Pharmaqueous Edukasi Masyarakat Sehat Sejahtera (EMaSS) Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Ilmiah Nusantara
Aji, Nur
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

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PENGARUH BUTYLATED HYDROXYANISOLE TERHADAP STABILITAS DAN KARAKTERISTIK EMULGEL KOMBINASI EKSTRAK JAHE MERAH DAN MINYAK PEPPERMINT Rismawati, Dewi; Aji, Nur; Herdiana, Irvan
Pharmaqueous: Jurnal Ilmiah Kefarmasian Vol. 2 No. 1 (2020): Volume 2, Nomor 1, Mei 2020
Publisher : Universitas Al-Irsyad Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36760/jp.v1i2.119

Abstract

Emulgel ekstrak jahe merah dan minyak peppermint tanpa penambahan antioksidan dapat menyebabkan perubahan warna. Maka perlu adanya pengembangan formula dengan penambahan butylated hydroxyanisole sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan butylated hydroxyanisole dalam formulasi emulgel kombinasi ekstrak jahe merah dan minyak peppermint. Konsentrasi butylated hydroxyanisole yang digunakan dalam formulasi adalah 0,01% pada formula 1 yaitu 0,02% pada formula 2 yaitu 0,03% pada formula 3, dan formula 4 tanpa menggunakan butylated hydroxyanisole. Evaluasi fisik dilakukan terhadap beberapa parameter uji karakteristik sedian antara lain organoleptik, pengukuran pH, daya sebar, viskositas, homogenitas, dan sineresis. Evaluasi fisik dilakukan pada sediaan yang disimpan di suhu 4°±2°C, suhu ruang, 40°±2°C pada minggu ke-0 sampai minggu ke-12. Hasil menunjukan bahwa seluruh formula pada penyimpanan suhu 40°±2°C dan suhu ruang, emulgel mengalami perubahan warna menjadi kecoklatan dan kuning. Homogenitas dan nilai pH emulgel seluruh formula selama penyimpanan menunjukan hasil yang homogen dan stabil pada pH 6. Semua formula selama penyimpanan mengalami peningkatan daya sebar dan penurunan viskositas. Pada formula 4 (tanpa BHA) menunjukan angka sineresis paling tinggi sebesar 41,75% pada jam ke-72. Hasil ini menunjukan bahwa penggunaan BHA tidak berpengaruh dalam formulasi emulgel kombinasi ekstrak jahe merah dan minyak peppermint.
Formulation and Characterization of Instant Powder Combination of Ginger, Bangle, and Lemon Extract as an Antioxidant Aji, Nur; Sutiswa, Shandra Isasi
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 10 No. 3 (2023): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v10i32023.331-346

Abstract

Background: Degenerative disease is a  decreasing organ function; clinical manifestations can affect the whole body, which is caused by oxidative stress. Ginger, bangle, and lemon have antioxidant properties. The combination of the three is expected to increase antioxidant activity. Objective: This study aimed to determine the potential antioxidant activity of the mixture of the three samples formulated as instant powder. Methods: This research is an experimental laboratory. This study will examine the effect of variations in extract concentration and PEG-40 HCO concentration on instant powder's characteristics and antioxidant activity. Results: Individually, ginger extract has extreme antioxidant activity (IC50 = 23.57 ± 0.13 µg/mL) and bangle strong (IC50 = 64.89 ± 0.15 µg/mL), while lemon has weak antioxidant activity (IC50 >500 µg/mL). Combining ginger, bangle, and lemon with a simplex axial method obtained the combination of ginger: bangle: lemon with the ratio of 4/6: 1/6: 1/6. Adding a mixture of extracts affects the solubility and antioxidant activity of the extracts. The greater the amount of extract, the lower the solubility, and the antioxidant activity did not increase with addition. The addition of PEG-40 HCO increases the solubility of the extract in the instant powder. Antioxidant activity increased to the "medium” category (121.90 µg/mL) after adding PEG-40 HCO at a concentration of 2.70%. The unfavourable impact of PEG-40 HCO addition on instant powders is the angle of repose, flow time, and compressibility. Conclusion:  The ginger, bangle, and lemon can be combined and made into instant powder with potential antioxidant activity in the moderate category.
Co-Authors Afriyanti, Fatmasari Alifah Rahman, Qonita Aminah, Mimin Anwari, Muhammad Taufiq Asep Abdul Rahman Azizah, Zahra Nur Azzahrah, Nissa Ramdian Esti Mumpuni, Esti Irvan Herdiana Irvan Herdiana Martihandini, Nooryza Nuri Handayani RAHMAT, DENI Rani Rubiyanti, Rani Rismawati, Dewi Shirly Kumala Sri, Tovani Sutiswa, Shandra Isasi Syamsiyah, Cici Nurul Vania Armilda, Levina Hadi Yulia, Nunung