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All Journal E-Jurnal Medika Udayana Jurnal Surya Medika Majalah Farmasi dan Farmakologi (Trends in Pharmacy and Pharmaceutical Sciences) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Riset Kefarmasian Indonesia Jurnal Ilmiah Medicamento Media Farmasi Indonesia Usadha Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan Jurnal Kefarmasian Indonesia
Suradnyana, I Gede Made
Fakultas Farmasi Universitas Mahasaraswati Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Formulasi serta Evaluasi Aktivitas Antioksidan dan Tabir Surya Secara in Vitro Pada Krim Ekstrak Etanol Daun Sukun (Artocarpus altilis) Suradnyana, I Gede Made; Juli Widiarta, I Made; Yudianti Mendra, Ni Nyoman
Usadha Vol 4 No 2 (2025): Usadha : Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v4i2.12757

Abstract

Ultraviolet (UV) radiation exposure can cause various skin disorders, including sunburn, erythema, premature aging, wrinkles, pigmentation changes, and DNA damage, which may lead to photocarcinogenesis. Sunscreens play an important preventive role against these harmful effects, yet synthetic organic and inorganic agents may cause skin toxicity. Breadfruit (Artocarpus altilis) leaf extract contains phenolic compounds with dual photoprotective properties as antioxidants and UV filters. This study aimed to formulate and evaluate a sunscreen cream containing ethanol extract of breadfruit leaves. The formulation varied the concentrations of stearic acid and triethanolamine as emulsifiers. Physical properties (organoleptic, homogeneity, pH, adhesion, and spreadability) and in vitro activities (antioxidant by DPPH method and SPF by spectrophotometry) were assessed and compared with commercial creams. The results showed that the cream formulation containing 4% stearic acid and 2% triethanolamine exhibited the most ideal physical characteristics compared to commercial products. The breadfruit leaf ethanol extract cream demonstrated weak to moderate antioxidant activity, while at a concentration of 400 ppm, it exhibited sunscreen protection categorized as maximum protection. The ethanol extract of breadfruit leaves has the potential to be developed into a natural sunscreen formulation that is safe and environmentally friendly.
Penggunaan Madu dalam Sediaan Topikal sebagai Pelembap Kulit Ni Kadek Lidia Ayu Aristina; I Gede Made Suradnyana; Ni Made Sukma Sanjiwani
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 4 No. 1 (2026): Januari: OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v4i1.2044

Abstract

Skin is the body's outermost organ, enveloping all parts of the human body. When the water content in the stratum corneum (SC) drops below 10%, the skin can become scaly, rough, and dry. Honey possesses humectant, emollient, and antioxidant properties, making it an effective moisturizer. The humectant properties of honey stem from its high sugar content, particularly glucose and fructose. These  sugars form hydrogen bonds with water, helping to retain moisture in the skin and thus providing a hydrating effect. Additionally, honey contains vitamin C, alpha hydroxy acids, and flavonoids, which contribute to the elasticity and firmness of the skin. Therefore, it is important to conduct a narrative review on the use of honey as a moisturizer in topical preparations, which can serve as a reference for future research. The literature search for this review was conducted using databases such as Google Scholar, Garuda Journal, MDPI, ResearchGate, and Publish or Perish, employing specific inclusion and exclusion criteria. The findings concluded that honey can be used as a moisturizer in various dosage forms, including body scrubs, anti-aging and moisturizing creams, serums, peel-off gel masks, lip moisturizers, and lip scrubs. The concentration of honey used in these formulations depends on the dosage form, its intended function in the formula (whether as an active substance, humectant, or emollient), and the comparison of honey concentration with other ingredients.
OPTIMASI KOMBINASI COCOA BUTTER DAN MILK BUTTER SEBAGAI BASIS BODY BUTTER EKSTRAK ETANOL DAUN JAMBU BIJI (Psidium guajava Linn) Suradnyana, I Gede Made; Mahardika, I Komang Gede; Siada, Nyoman Budiartha
Jurnal Riset Kefarmasian Indonesia Vol. 4 No. 2 (2022): Jurnal Riset Kefarmasian Indonesia
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/jrki.v4i2.242

Abstract

Guava leaf extract is known to contain flavonoids, a class of flavone compounds that have very strong antioxidant activity. The antioxidant activity of guava leaf ethanol extract as measured by the DPPH method showed an IC50 value of 72 µg/ml. Body butter preparations have a better ability to nourish and maintain skin moisture because they contain high oil components. Cocoa butter and milk butter are the bases that are widely used in body butter formulas and are able to maintain skin health. This study aims to determine the area of optimum composition of the combination of cocoa butter and milk butter in body butter preparations of guava leaf ethanol extract (Psidium guajava L.). This study used a factorial design with two factors, namely cocoa butter and milk butter and two levels, namely 2% and 4% for cocoa butter and 2% and 15% for milk butter. The observed responses were pH and spreadibility with data analysis using Design Expert and SPSS software. Based on the results of the research, the optimum area for the combination of cocoa butter and milk butter with the pH equation is Y = 6.00000 – 1.77504(X1) – 4.73345 (X2) + 1.8336(X1X2) and the dispersion equation is Y = 3 ,77692+0,366667(X1) – 0,005128(X2) + 0.033333(X1X2). The optimal composition area of cocoa butter and milk butter has been validated on the combination of 3% cocoa butter and 8,5% milk butter.
Chemical and DPPH Free Radical Scavenging Stability of Avocado Seed Acetone Extract Against pH Changes Suradnyana, I Gede Made; Juliadi, Debby; Mendra, Ni Nyoman Yudianti; Suena, Ni Made Dharma Shantini
Jurnal Ilmiah Medicamento Vol 12 No 1 (2026): Jurnal Ilmiah Medicamento (In progress)
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/medicamento.v12i1.12213

Abstract

Background: Avocado seeds contain phenol, flavonoid, and anthocyanidin compounds that have antioxidant activity. The stability of phenolic compounds depends on the pH of the solution. A decrease in total phenolic levels causes a decrease in antioxidant activity. The chemical stability and DPPH free radical scavenging activity of avocado seed extract against pH are not yet known.Objective: This study aimed to determine the effect of pH on the chemical stability and DPPH free radical scavenging activity of avocado seed extract.Methods: Chemical stability was observed from changes in total phenolic levels, and stability of DPPH free radical scavenging activity was observed from the difference in the percentage of DPPH reduction of the extract solution in phosphate-citrate buffer at pH 3.24, 5.52, and 7.44 before and after being heated at 60°C for 2 hours.Results: The average decrease in total phenolic levels of the extract in buffer pH 3.24, 5.52, and 7.44 before and after being heated was 5.76%, 3.89%, and 22.08%, respectively. The decrease in DPPH free radical scavenging activity of the extract in buffer pH 3.24, 5.52, and 7.44 before and after heating was 24.78%, 1.96%, and 56.09%, respectively. There is a significant difference in the total phenolic content and DPPH free radical scavenging activity of the acetone extract solution in phosphate–citrate buffer at pH 3.24 and 7.44 before and after heating, but there is no significant difference at pH 5.52.Conclusion: Therefore, in the development of formulations containing acetone extract of avocado seeds, buffering at a pH close to 5.22 is required.
Co-Authors Aditya Putra, Aditya Anita Dewi, Ni Luh Kade Arman Antari, Ni Putu Pina Apriliani, Wayan Ariawa, Dewi Cahayani Debby Juliadi Dewi Agustini, Ni Putu Dewi, Ni Luh Samila Erna Cahyaningsih I Kadek Wirata I Komang Gede Mahardika Intansari, Ni Putu Ocha Indira Juli Widiarta, I Made Ketut Agus Adrianta Mahardika, I Komang Gede Megawati, Fitria Mendra, Ni Nyoman Yudianti Ni Kadek Lidia Ayu Aristina Ni Made Dharma Shantini Suena Ni Made Dwi Mara Widyani Nayaka Ni Made Puspayanti, Ni Made Ni Made Sukma Sanjiwani Ni Putu Gek Dyah Citra Vitaloka Ni Putu Udayana Antari Nyoman Budiartha Siada Perayanthi, Reni Puspita Wati, Ni Putu Putu Era Sandhi Kusuma Yuda Rahadi , I Wayan Surya RR. Asih Juanita Sugiyanto, Milyadi Tiarini, Diah Galuh Vernandes Sasadara, Maria Malida Wardani, I Gusti Agung Ayu Kusuma Wirata, I Kadek Yudianti Mendra, Ni Nyoman