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All Journal Farmasis: Jurnal Sains Farmasi Medical Sains : Jurnal Ilmiah Kefarmasian
Bethasari, Maulidwina
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Public Health

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Pengaruh Perbedaan Konsentrasi Polimer HPMC pada Sediaan Patch Transdermal Ekstrak Buah Stroberi (Fragaria vesca L.) Syaputri, Fauzia Ningrum; Bethasari, Maulidwina; Triana, Aldi Muhammad
FARMASIS: Jurnal Sains Farmasi Vol 5 No 1 (2024): Farmasis: Jurnal Sains Farmasi Vol 5. No. 1 (2024)
Publisher : Universitas PGRI Adi Buana, Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/farmasis.v5i1.8746

Abstract

Latar Belakang: Patch transdermal merupakan pengobatan yang ditempelkan pada kulit tanpa menyentuh secara langsung. Hal ini diperlukan dalam pengobatan luka terbuka pada kulit yang rentan terjadinya infeksi oleh bakteri Staphylococcus aureus. Buah stroberi mengandung senyawa flavonoid yang berfungsi untuk menghambat pertumbuhan bakteri Staphylococcus aureus yang dapat menyebabkan infeksi pada luka. Maka dilakukanlah penelitian ekstrak buah stroberi sebagai zat aktif untuk sediaan farmasi patch transdermal. Tujuan: untuk mengetahui karakteristik fisik, menentukan formula sediaan patch ekstrak buah stroberi (Fragaria vesca L.) dengan variasi konsentrasi HPMC sebagai polimer dalam sediaan patch, dan untuk mengetahui aktivitas antibakteri dari patch ekstrak buah stroberi (Fragaria vesca L.) terhadap bakteri Staphylococcus aureus. Metode: Formulasi sediaan patch ekstrak buah stroberi menggunakan variasi konsentrasi HPMC 6, 8, dan 10 persen. Evaluasi terhadap sediaan patch meliputi organoleptis, keseragaman bobot, ketebalan, pH, ketahanan lipat, kelembapan dan stabilitas freeze thaw. Hasil: uji evaluasi diperoleh F1, F2, F3 patch transdermal ekstrak buah stroberi dengan karakteristik fisika dan kimia sediaan yang baik. Kesimpulan:  formula optimum sediaan patch pada formula 3 dengan konsentrasi HPMC 10 persen, dan patch ekstrak buah stroberi (Fragaria vesca L.) tidak memiliki aktivitas antibateri Staphylococcus aureus.
FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY OF Camellia sinensis KOMBUCHA ETHYL ACETATE EXTRACT AND CREAM FORMULATION Bethasari, Maulidwina; Rahayu, Anis Puji; Safitri, Novis
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 10 No 4 (2025): Forthcoming Issue
Publisher : Universitas Muhammadiyah Ahmad Dahlan Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v10i4.1786

Abstract

Kombucha, a fermented tea beverage made using a symbiotic culture of bacteria and yeast (SCOBY), is gaining interest due to its bioactive compounds, particularly flavonoids, which are known for their antioxidant properties. These natural antioxidants, derived from the tea leaves of Camellia sinensis, may offer functional benefits when applied in topical formulations such as creams. This study aimed to determine the flavonoid concentration in kombucha extracts after fermentation for 7 and 14 days and to evaluate the antioxidant activity of a cream formulation containing kombucha extract. Kombucha extract was obtained using a liquid-liquid extraction method with ethyl acetate as the solvent. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, where a lower IC50 value indicates stronger antioxidant activity. The results showed that The total flavonoid content in the kombucha extract fermented for 7 days (H7) was 125.79 ± 0.192 mg QE/g, while the extract fermented for 14 days (H14) contained 35 ± 0.333 mg QE/g. Antioxidant activity testing revealed IC50 values of 6.84 for the H7 extract and 7.48 for the H14 extract, indicating that the 7-day fermented kombucha had a higher antioxidant potential. These findings suggest that fermentation duration significantly affects the flavonoid content and antioxidant capacity of kombucha extracts, which may influence their efficacy when incorporated into topical formulations, such as creams. This study highlights the potential of kombucha extracts as natural antioxidant agents for cosmetic and pharmaceutical applications. Keywords: antioxidant, Camellia sinensis, flavonoid, kombucha, SCOBY
Co-Authors Fauzia Ningrum Syaputri, Fauzia Ningrum Rahayu, Anis Puji Safitri, Novis Triana, Aldi Muhammad