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All Journal Adi Widya : Jurnal Pengabdian Masyarakat Pharmasipha Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Farmasi Jurnal Ilmiah Pendidikan Dasar (JIPDAS) Media Farmasi Indonesia Organisms: Journal of Biosciences jurnal Ilmu Sosial Advance Sustainable Science, Engineering and Technology (ASSET)
Siti Aisiyah
Teknik Sipil Politeknik Negeri Jakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Dentistry Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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OPTIMASI GELLING AGENT PADA SEDIAAN GUMMY CANDY PARASETAMOL DENGAN METODE SIMPLEX LATTICE DESIGN Pradana, Arsitya; Aisiyah, Siti; Purwaningsih, Desi
Jurnal Farmasi (Journal of Pharmacy) Vol. 13 No. 1 (2024): Jurnal Farmasi (Journal of Pharmacy), April 2024
Publisher : Sekolah Tinggi Ilmu Kesehatan Nasional & Pengurus Cabang Ikatan Apoteker Indonesia (IAI) Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.373013/p6a5c155

Abstract

The dosage form of paracetamol gummy candy has several advantages compared to other paracetamol preparations circulating in Indonesia, including fast onset, high bioavailability, pleasant taste, practical to use, easy to serve, acceptable to children, so can increase the impact of taking the drug. The aim of this research was to determine the effect of varying concentrations of gelatin and carrageenan on the elasticity, pH and air content of paracetamol gummy candy preparations and to determine the proportion of gelatin and carrageenan in the optimum formula using the Simplex Lattice Design method. The paracetamol gummy candy formula design from Design Expert SLD produced 8 runs with varying concentrations of gelatin and carrageenan. Critical parameters in determining the optimum formula include elasticity, pH and air content. Validation of the analytical method for testing the uniformity of paracetamol content of gummy candy using a UV-Vis spectrophotometer includes the parameters of accuracy, precision, specificity, linearity, LOD and LOQ. The researchers discovered that the amount of gelatin and carrageenan in paracetamol gummy candy preparations affected the elasticity, pH, and water content. Carrageenan has a dominant influence on boosting pH and water content, while gelatin has a dominant effect on improving flexibility. The best formula had 599,226 mg of gelatin and 400,774 mg of carrageenan.
Formulasi dan Uji Aktivitas Antioksidan Sediaan Essence Ekstrak Etanol Bunga Telang (Clitoria ternatea L.) dengan Variasi Konsentrasi Butilen Glikol Freshananda Dzulhija, Aleyda; Aisiyah, Siti; Harjanti, Reslely
Jurnal Farmasi (Journal of Pharmacy) Vol. 13 No. 2 (2024): Jurnal Farmasi (Journal of Pharmacy), October 2024
Publisher : Sekolah Tinggi Ilmu Kesehatan Nasional & Pengurus Cabang Ikatan Apoteker Indonesia (IAI) Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.373013/227qcj79

Abstract

Telang flowers (Clitoria ternatea L.) contain polyphenolic compounds with the main component, anthocyanins, which have high antioxidant properties. The application of antioxidants as skin protection agents is made in the form of essence preparations. The purpose of this research is to make a preparation of ethanol extract of telang flower with varying concentrations of butylene glycol to obtain a formula with the best physical quality and stability and has antioxidant activity. The ethanol extract of telang flower was obtained from the maceration process using 70% ethanol solvent, then the essence formula was made with variations in the concentration of butylene glycol as a humectant, namely 5%; 7,5%; 10%. Physical quality test of essence preparation includes organoleptical observation, homogeneity, viscosity, pH, and stability test using Freeze-Thaw method. Testing the antioxidant activity of essence preparations using the DPPH method. The data obtained were analyzed using SPSS. The results of the research show that the ethanol extract of telang flower can be made into an essence preparation with good physical quality, where variations in the concentration of butylene glycol affect the viscosity of the preparation, namely the higher the concentration of butylene glycol, the thicker the resulting essence preparation. The formula with a concentration of 5% butylene glycol, has good physical quality, is stable in organoleptic and homogeneity and has antioxidant activity against DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals.
Microencapsulation of Phycocyanin from Spirulina platensis by Freeze-Drying: Optimization of Maltodextrin–Soy Protein Matrices for Enhanced Stability and Antioxidant Functionality Marlina, Dian; Saputra, Ryan Werytama; Aji Prasetyo, Takad Bagas; Muhamad Ansory, Hery; Aisiyah, Siti; Purwaningsih, Desi
Advance Sustainable Science Engineering and Technology Vol. 8 No. 2 (2026): February-April
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i2.2726

Abstract

Phycocyanin, a natural blue pigment from Spirulina platensis, exhibits strong antioxidant activity but is highly unstable under light, heat, and pH variations, limiting its practical applications. This experimental study addresses the lack of systematic optimization data on maltodextrin–soy protein isolate (SPI) wall matrices for phycocyanin microencapsulation via freeze-drying. Phycocyanin was extracted using phosphate buffer and encapsulated at different maltodextrin:SPI ratios (9:1, 8:2, and 7:3). Each formulation was analyzed in triplicate (n = 3) for encapsulation efficiency (EE), phycocyanin retention, moisture content, particle size, and antioxidant activity (DPPH assay). The 8:2 ratio exhibited the best performance with EE of 88.5%, phycocyanin content of 0.710 mg·mL⁻¹, and particle size of 70.2 µm. Moderate antioxidant activity was observed (IC₅₀ = 102.29 ppm). ANOVA confirmed that the polymer ratio significantly affected all parameters (p < 0.05). Overall, the optimized maltodextrin–SPI microcapsules enhanced the stability and antioxidant functionality of phycocyanin under laboratory conditions, supporting their potential application as bioactive ingredients in functional food and pharmaceutical formulations.
Co-Authors Abdul Rohman Achmad Fudholi Ahmad Fawaid Ainayya, Qurrotu Aisah, Nazmi Aji Prasetyo, Takad Bagas Aprilia, Iza Ferdina Ayuk Armadani , Valentina Budi Budi Desi Purwaningsih Dwi Ningsih, Dwi Dzulhija, Aleyda Freshananda Ed-Dally, Ahmad Wildanun Najin Fani, Della violita Beauty Firdaus, Alifia Sabila Freshananda Dzulhija, Aleyda Husnul Khatimah Ilham Kuncahyo, Ilham Irawan, Ira Jonathan Suneidesis Alpons, Gabriel Khummayroh, Lutfia Maharani, Novita Marlina, Dian Muhamad Ansory, Hery Muttaqin, Khoirul Nabila D, Putri Nisa, Zaitun Nuraini Harmastuti Nurhaini, Siti Ponco Rahayu, Mamik Pradana, Arsita Pradana, Arsitya Rahmatulloh, Ahmad Miftahul Iqbal Reslely Harjanti Salamah , Wichda ‘Ainis Salsabillah, Amalia Nuriski Saputra, Ryan Werytama Sava Agasta, Natasya Suhartinah, Suhartinah Titik Sunarni Turahman, Taufik Vivin Nopiyanti Wahyu Aji Pangestu, Rochmadani Widyastuti, Lita Wulandari, Destik Zulmin, Lana Farhan Alafy