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Uji Aktivitas Antibakteri Sediaan Gel Facial-Wash Ekstrak Kayu Secang Dan Daun Belimbing Wuluh Terhadap Propionibacterium acnes Hamidah, Ai' Wikri; Samodra, Galih; Prabandari, Rani
Pharmacogenius Journal Vol 3 No 2 (2024): Pharmacy Genius
Publisher : Yayasan Inspirasi El Burhani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56359/pharmgen.v3i2.336

Pendahuluan: Ektrak kayu secang (Caesalpinia sappan L.) dan daun belimbing wuluh (Averrhoa bilimbi L.) memiliki senyawa metabolit sekunder yang berpotensi sebagai agen antibakteri terhadap Propionibacterium acnes. Tujuan: Penelitian ini bertujuan untuk memahami karakteristik fisik dan daya hambat bakteri sediaan gel facial-wash ekstrak kayu secang dan daun belimbing wuluh. Metode: metode penelitian adalah eksperimen. Ekstrak diformulasikan dalam bentuk sediaan gel facial-wash. F1 menggunakan konsentrasi ekstrak kayu secang 5% dan daun belimbing wuluh 10%, F2 menggunakan konsentrasi ekstrak kayu secang 7,5% dan daun belimbing wuluh 7,5%, F3 menggunakan konsentrasi ekstrak kayu secang 10% dan daun belimbing wuluh 5%. Hasil evaluasi sifat fisik mencangkup uji organoleptik, uji pH, uji daya sebar, uji viskositas, uji tinggi busa, dan uji antibakteri menggunakan metode sumuran. Hasil: Hasil pada F1, F2, dan F3 memenuhi persyaratan sediaan gel facial-wash. Namun, uji pH dan daya sebar pada F3 tidak memenuhi kriteria sediaan gel facial-wash. Hasil uji antibakteri sediaan gel facial-wash esktrak kayu secang dan daun belimbing wuluh metode difusi sumuran, pada kontrol positif 19,07 mm, F1 sebesar 11,53 mm, F2 sebesar 17,07 mm, dan F3 sebesar 20 mm. Kesimpulan: Sediaan gel facial-wash ekstrak kayu secang dan daun belimbing wuluh menghasilkan zona hambat yang kuat terhadap bakteri Propionibacterium acnes.

Pengaruh Ketinggian Tempat Tumbuh Terhadap Kadar Flavonoid Total dan Uji Aktivitas Antioksidan Ekstrak Daun Mahoni (Swietenia Maghoni L.) Aminurita, Agus; Samodra, Galih; Fitriana, Adita Silvia
Pharmacogenius Journal Vol 3 No 2 (2024): Pharmacy Genius
Publisher : Yayasan Inspirasi El Burhani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56359/pharmgen.v3i2.344

Pendahuluan: Mahoni merupakan salah satu tumbuhan tropis dari famili Meliaceae yang berasal dari Hindia Barat. Kandungan senyawa kimia yang ada di dalam mahoni diantaranya senyawa flavonoid, saponin, alkaloid, steroid, dan terpenoid. Beberapa penelitian menyatakan bahwa metabolit sekunder pada tanaman dipengaruhi oleh ketinggian tempat tumbuh. Tujuan: Tujuan dari penelitian ini adalah mengetahui pengaruh ketinggian tempat tumbuh terhadap kadar flavonoid total dan aktivitas antioksidan ekstrak metanol daun Mahoni (Switenia maghoni L). Metode: penelitian ini merupakan penelitian eksperimental yang dilakukan dengan metode kolorimetri untuk mengetahui kadar flavonoid total daun mahoni dan menggunakan metode dpph untuk menetapkan aktivitas antioksidan daun mahoni (Swietenia maghoni L). Hasil: Hasil analisis statistik one way ANOVA nilai signifikansinya dari analisis flavonoid total sebesar 0,000 < 0,05. Aktivitas antioksidan esktrak metanol daun Mahoni berpengaruh secara signifikan terhadap ketinggian lokasi tumbuh. Hal ini ditunjukkan oleh nilai signifikasi (P<0,05). Kesimpulan: Dalam penelitian ini, dapat disimpulkan bahwa ketinggian lokasi tumbuh berpengaruh terhadap kadar total flavonoid dan aktivitas antioksidan daun Mahoni (Swietenia mahagoni (L.)

Molecular mechanism of glucocorticoid-induced hyperglycemia Sari, Destika Ambar; Samodra, Galih; Kusuma, Ikhwan Yuda
Pharmacy Reports Vol. 1 No. 1 (2021): Pharmacy Reports
Publisher : Indonesian Young Scientist Group and UPN Veteran Jakarta

Glucocorticoids are widely used as strong anti-inflammatory and immunosuppressive drugs to treat various diseases. However, the use of glucocorticoids can cause several side effects, such as hyperglycemia. This review aims to discuss the effect of glucocorticoids on increasing glucose in molecular levels based on literature studies. A literature searching was carried out on the PubMed, Science Direct, and Google Scholar databases published in 2010-2020. Glucocorticoids can cause an increase in blood glucose levels by several mechanisms. In the liver, glucocorticoids increase endogenous plasma glucose and stimulate gluconeogenesis. Glucocorticoids increase the production of non-esterified fatty acids which affect the signal transduction of insulin receptor substrate-1 in skeletal muscle. In adipose, glucocorticoids increase lipolysis and visceral adiposity through increased transcription and expression of protein adipose triglyceride lipase and hormone-sensitive lipase. In pancreatic beta cells, glucocorticoids directly inhibit the beta cell response to glucose through the role of protein kinase B and protein kinase C. At the molecular level, glucocorticoids can cause hyperglycemia through mechanisms in the liver, skeletal muscle tissue, adipose tissue, and pancreatic beta cells.

Enhancing Paediatric Diabetes Management: How Artificial Intelligence is Revolutionising Care Melani, Reina; Samodra, Galih; Al-Hakim, Rosyid
The Journal General Health and Pharmaceutical Sciences Research Vol. 2 No. 2 (2024): June : The Journal General Health and Pharmaceutical Sciences Research
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/tjghpsr.v2i2.378

Artificial intelligence (AI) is transforming paediatric diabetes management, offering innovative solutions for monitoring, treatment, and prediction. This mini-review explores how AI is being utilised to improve the care of children with diabetes mellitus, focusing on its application in glucose monitoring systems, predictive algorithms, and personalised treatment plans. The study synthesises recent advancements in AI technologies, examining their impact on enhancing the accuracy of diagnosis, reducing the burden on healthcare providers, and improving patient outcomes. Through a systematic review of the literature, key AI tools and models that have shown promise in paediatric diabetes care are identified. The findings highlight the potential of AI to revolutionise diabetes management, with implications for both clinical practice and future research. However, challenges remain in ensuring the ethical implementation and integration of these technologies into existing healthcare systems. The paper concludes with recommendations for advancing AI applications in this field, emphasising the need for continued innovation and collaboration between healthcare professionals and AI developers.

Effectiveness of Cream Preparations Combination of Bay Leaf Extract (Syzygium polyanthum Wight) and Papaya Leaf (Carica Papaya L) as Anti-Inflammation Samodra, Galih; Kusuma, Ikhwan Yudha; Melani, Reina
Journal of Advanced Health Informatics Research Vol. 1 No. 2 (2023)
Publisher : Peneliti Teknologi Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59247/jahir.v1i2.37

Bay leaves (Sygyzium polyanthum Wight) and papaya leaves (Carica papaya L) are plants that have anti-inflammatory activity due to their flavonoid compounds. The purpose of this study was to determine the formulation of bay leaf and papaya leaf extracts into cream preparations. The treatment group consisted of 4 groups. The first group is the positive control (voltarene), the second group is the negative control (1% carrageenan). The third group was the group that was given the combination cream treatment of bay leaf and papaya leaf extract formula 2 and the fourth group was the group that was given the cream treatment combination of bay leaf and papaya leaf extract formula 3. The anti-inflammatory test was carried out based on observations for six hours by looking at edema volume and edema percentage. LSD test results showed that the cream formula 2 treatment (anionic) and the cream formula 3 treatment (nonionic) showed a significant difference with the negative control with a significance value of 0.000 (p <0.05). This shows that formula 2 cream treatment (anionic) and formula 3 cream treatment (nonionic) can potentially reduce edema volume and can inhibit edema on the soles of rats induced with carrageenin

FORMULASI DAN UJI STABILITAS FISIK SEDIAAN FACIAL WASH EKSTRAK ETANOL DAUN MATOA (Pometia Pinnata J.R & G. Forst.) Dzakiyyatunnisa, Hanifah; Nawangsari, Desy; Samodra, Galih
Jurnal Buana Farma Vol. 4 No. 4 (2024): Jurnal Buana Farma : Jurnal Ilmiah Farmasi
Publisher : Fakultas Farmasi Universitas Buana Perjuangan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36805/jbf.v4i4.1185

Kulit wajah adalah bagian tubuh yang selalu terpapar debu, polusi, sinar ultraviolet, radikal bebas bahkan seringkali sisa sisa riasan jika tidak dibersihkan dengan baik. Oleh karena itu, kulit wajah harus mendapat perhatian ekstra agar tetap terjaga dengan baik. Perawatan wajah awal bisa dilakukan secara rutin dengan menggunakan pembersih wajah. Namun banyak pembersih wajah yang mengandung bahan kimia sintetis seperti triclosan yang dapat menyebabkan disfungsi tiroid. Untuk mengatasinya, Anda bisa menggunakan bahan alami seperti daun matoa. Ekstrak etanol daun matoa mempunyai efek antibakteri terhadap bakteri staphylococcus aureus. Tujuan penelitian ini untuk mengetahui formula facial wash ekstrak etanol daun matoa dengan uji sifat fisik dan stabilitas sediaan, untuk mengetahui respon iritasi sediaan dan untuk mengetahui kesukaan responden. Metode penelitian ini yaitu eksperimental laboratorium. Hasil pengujian organoleptik dan homogenitas didapatkan hasil yaitu tidak ada perbedaan pada formula kecuali warna pada F3 lebih coklat tua. Pengujian pH didapatkan hasil tidak memenuhi standar pH. Berdasarkan pengujian statistik diketahui bahwa viskositas mendapatkan nilai p value <0,05 yang berarti terdapat perbedaan yang signifikan dengan penggunaan konsentrasi ekstrak etanol daun matoa. Pada hasil uji stabilitas, nilai pH pada ketiga formula tidak mempunyai pengaruh yang signifikan, nilai daya sebar F3 mempunyai pengaruh yang signifikan, nilai daya busa pada F1 mempunyai pengaruh yang signifikan, nilai viskositas pada ketiga formula mempunyai pengaruh yang signifikan. Hasil uji hedonik menunjukkan F1 mendapatkan rangking kesukaan pertama dengan persentase 33,90 %.

The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha Setyaji, Andy Anggoro; Fitriana, Adita Silvia; Samodra, Galih
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.19519

Kombucha is produced through the fermentation of a tea and sugar mixture with a symbiotic culture of bacteria and yeast (SCOBY). It contains various compounds beneficial to health, including vitamin C. The pH level and vitamin C content of kombucha are affected by fermentation temperature and time. Correspondingly, this study aimed to determine the effects of temperature and fermentation duration on the pH level and vitamin C content of butterfly pea kombucha. The research was conducted employing laboratory experimental methods, including a UV-Vis spectrophotometer to measure vitamin C content and a digital pH meter to measure pH levels. The limit of detection (LoD) and the limit of quantification (LoQ) values for the UV-Vis spectrophotometer were 0.115 ppm and 3.77 ppm, respectively. The results indicated that fermentation temperature did not affect the pH or vitamin C content. However, the pH level was affected by fermentation time, while vitamin C content was not statistically affected. The highest pH value (5.11) was observed on day 0 of fermentation, and the highest vitamin C content (2.94%) was recorded on day 6 at a temperature of 30°C.

Uji Aktivitas Antibakteri Ekstrak Etanol Daun Alpukat (Persea americana Mill) terhadap Pertumbuhan Bakteri Streptococcus mutans Rachmawati, Ira; Samodra, Galih; Nawangsari, Desy
Jurnal Pharmascience Vol 12, No 1 (2025): Jurnal Pharmascience
Publisher : Program Studi Farmasi FMIPA Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jps.v12i1.20260

Kesehatan gigi dan mulut ialah bagian penting dari kesehatan keseluruhan dan dapat mempengaruhi kualitas hidup. Kurangnya perawatan gigi dapat menyebabkan karies , penyakit yang umumnya disebabkan oleh Streptococcus mutans. Bakteri ini memainkan peran utama dalam pembentukan karies gigi karena kemampuannya memproduksi asam melalui fermentasi karbohidrat yang mengakibatkan demineralisasi enamel gigi. Daun alpukat yang mengandung alkaloid, flavonoid, saponin, dan tanin, memiliki potensi sebagai bahan alami dengan aktivitas antibakteri. Penelitian ini bertujuan untuk mengetahui ekstrak daun alpukat dalam menghambat pertumbuhan Streptococcus mutans dengan konsentrasi 25%, 50%, dan 75% menggunakan metode sumuran. Hasil uji antibakteri menunjukkan bahwa ekstrak daun alpukat menghambat bakteri konsentrasi 25% dengan rata-rata zona hambat sebesar 9,11 mm (respon hambatan sedang), konsentrasi 50% dengan rata rata zona hambat 8,11 mm (respon hambatan sedang), konsentrasi 75% dengan rata rata 10,81 mm (respon hambatan kuat). Pada konsentrasi 50% mengalami penurunan diameter zona hambat. Hal ini kemungkinan disebabkan karena konsentrasi 50% tidak meresap secara sempurna ke dalam paper diam dan sulit berdifusi dalam media sehingga daya hambat yang terbentuk lebih kecil dari pada konsentrasi 25%. Berdasarkan uji One Way ANOVA, nilai signifikansi 0,000 (<0,05) menunjukkan perbedaan signifikan antara berbagai konsentrasi ekstrak dalam menghambat Streptococcus mutans. Kesimpulannya, ekstrak etanol daun alpukat efektif sebagai antibakteri terhadap Streptococcus mutans. Kata Kunci: Kesehatan Gigi, Ekstrak Daun Alpukat, Zona Hambat, Streptococcus mutans Dental and oral health is an important part of overall health and can affect quality of life. The lack of dental care can lead to caries, a disease commonly caused by Streptococcus mutans. This bacterium plays a major role in the development of dental caries due to its ability to produce acid through carbohydrate fermentation, resulting in enamel demineralization. Avocado leaves, which contain alkaloids, flavonoids, saponins and tannins, have potential as a natural ingredient with antibacterial activity. This research aims to determine whether avocado leaf extract inhibits the growth of Streptococcus mutans with concentrations of 25%, 50% and 75% using the well method. The antibacterial test results showed that avocado leaf extract inhibited bacteria at a concentration of 25% with an average inhibitory zone of 9.11 mm (medium inhibitory response), a concentration of 50% with an average inhibitory zone of 8.11 mm (medium inhibitory response), a concentration of 75 % with an average of 10.81 mm (strong resistance response). Based on the One Way ANOVA test, a significance value of 0.000 (<0.05) indicates a significant difference between various extract concentrations in inhibiting Streptococcus mutans. In conclusion, ethanol extract of avocado leaves is effective as an antibacterial against Streptococcus mutans.

UJI AKTIVITAS ANTIINFLAMASI KOMBINASI EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight) Walp) dan EKSTRAK DAUN PEPAYA (Carica papaya L.) TERHADAP UDEMA KAKI TIKUS PUTIH JANTAN YANG DIINDUKSI KARAGENIN Syahputra, Dhika Adhil; Samodra, Galih; Prabandari, Rani
Jurnal Farmasi & Sains Indonesia Vol 5 No 2 (2022)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol5no2p1-6

Inflammation or inflammation is the body's normal response to tissue damage caused by physical trauma, chemical and microbial damage. Plants that are thought to have anti-inflammatory properties are bay leaves (Syzygium polyanthum (Wight) Walp). Which acts as an anti-inflammatory in bay leaves and papaya leaves are flavonoids. Bay leaf and papaya leaf extracts were extracted using 70% ethanol by maceration method. The test animals were divided into 7 groups, namely a negative control group (Na CMC), a positive group (Diclofenac Sodium 50 mg), a single dose group of 100 mg/kgBW bay leaf extract, a single dose group of 100 mg/kgBW papaya leaf extract, and a combination group of leaf extracts. salam and papaya leaf extract 50mg/kgBB: 50mg/kgBB, 150mg/kgBB: 100mg/kgBB, 250mg/kgBB: 200mg/kgBB. Treatment 1 hour after the hind legs of rats was induced by subplantar carrageenin. The results showed that the combination of bay leaf and papaya leaf extracts had anti-inflammatory activity. The results of the calculation of the inflammatory power in the combination group showed inflammatory activity.

The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha Setyaji, Andy Anggoro; Fitriana, Adita Silvia; Samodra, Galih
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.19519

Kombucha is produced through the fermentation of a tea and sugar mixture with a symbiotic culture of bacteria and yeast (SCOBY). It contains various compounds beneficial to health, including vitamin C. The pH level and vitamin C content of kombucha are affected by fermentation temperature and time. Correspondingly, this study aimed to determine the effects of temperature and fermentation duration on the pH level and vitamin C content of butterfly pea kombucha. The research was conducted employing laboratory experimental methods, including a UV-Vis spectrophotometer to measure vitamin C content and a digital pH meter to measure pH levels. The limit of detection (LoD) and the limit of quantification (LoQ) values for the UV-Vis spectrophotometer were 0.115 ppm and 3.77 ppm, respectively. The results indicated that fermentation temperature did not affect the pH or vitamin C content. However, the pH level was affected by fermentation time, while vitamin C content was not statistically affected. The highest pH value (5.11) was observed on day 0 of fermentation, and the highest vitamin C content (2.94%) was recorded on day 6 at a temperature of 30°C.

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