Garuda - Garba Rujukan Digital

Shallot (Allium cepa Lour) Peels Snack Bar as Immunomodulator for Health Improvement in the Digital Era Sella Paramitha; Amalia Salsa Billah Firdausi; Siti Fadilla; Faza Saiqur Rahmah; Muhammad Abbas Ar-Riziq; Mayu Rahmayanti
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 23 No. 04 (2022): Eksakta: Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol23-iss04/355

The digital era has brought many changes, both positive and negative impacts. The challenges of this digital era cover various sectors, including the health sector. One of the effects is the radiation from electromagnetic waves due to the use of cell phones that can interfere with health in the long term, such as a decrease in the immune system. This study aims to determine the secondary metabolite content of shallot peel extract and the formulation of the snack bar as a nutraceutical product with antioxidant properties. It becomes a solution to increase the immune system or immunomodulator. An evidenced by the phytochemical screening test, which gave positive results. In addition, this snack bar also positively contains essential nutrients, such as carbohydrates, protein, and fat. From the hedonic test, the snack bar formulation has the appearance of a snack bar in general, with solid consistency and brownish-yellow color, a characteristic odor of wheat, and a savory taste with a small amount of sweetness. This snack bar formulation has the potential as an immunomodulator against the decline in the immune system. The tastes of the snack bar are acceptable to the public.

Formulation of Gambir Extract Nanoemulgel with Maggot Oil as Oil Phase Syifa Annaura; Irfan Yogik Ferdianiko; Akhfas Faisal Amin; Mayu Rahmayanti; Ria Indah Lestari; Dhia Fadhilah Salsabila
Akta Kimia Indonesia Vol 7, No 2 (2022)
Publisher : LPPM, Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j25493736.v7i2.14755

AbstractGambir is the result of extraction from the leaves of the gambier plant (Uncaria gambir Roxb)which contains polyphenolic compounds. The polyphenolic compounds contained in this gambier extract are catechins which act as antimicrobials and antioxidants. The nanoemulgel formulationin this study used an active ingredient, namely gambir extract (Uncaria gambir Roxb) with a concentration of 9% containing flavonoids which have good antibacterial activity. In the manufacture of oil phase nanoemulsions from the use of 1% Black Soldier Fly (BSF) maggot oilwhich has characteristics such as VCO which is commonly used. Emulsification method wascarried out using a magnetic stirrer with a spontaneous mixing technique. Several nanoemulsion characterization tests using the Particle Size Analyzer (PSA) included particle size, polydispersityindex, and zeta potential results obtained according to the nano criteria, namely 382.27 ± 72.28 nm, 0.29 ± 0.14, respectively. and -0.57 ± 1.28 mV. In the nanoemulgel formulation of gambir extract, several tests were carried out such as organoleptic, homogeneity, pH (6.23 ± 0.31),dispersion (5.83 ± 0.15 g.cm/s), and adhesion (7.33 ± 0.90 s) that meet the criteria for nanoemulgel preparations.Keywords: Gambir extract; maggot oil; nanotechnology.

Pengaruh Variasi Kadar Pengisi Laktosa dan Manitol terhadap Sifat Fisik Granul sebagai Produk Antara Tablet Effervescent Ekstrak Daun Senna (Cassia acutifolia) Mayu Rahmayanti
Journal of Islamic Pharmacy Vol 6, No 2 (2021): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v6i2.14087

Senna leaf (Cassia acutifolia) is a plant that is widely known by the public to treat constipation. Senna leaf products have weaknesses in the form of an unpleasant aroma and taste and the use of inappropriate doses. This study aims to determine the effect of variations in the levels of lactose and mannitol as filler on the physical properties of the effervescent granules of senna leaf extract. Effervescent granules were made using the melting method with a ratio of lactose and mannitol 25% : 75%, 50% : 50%, and 75% : 25%, while the extraction method for senna leaves used the infundation method with distilled water as a solvent. The effervescent granules obtained were tested for flow time, angle of repose, setting and moisture content. The data obtained were analyzed by theoretical approach and statistical test using analysis of variance (ANOVA) with 95% confidence level. The results showed that the use of variations in the filler levels of lactose and mannitol with groups of 25% : 75%, 50% : 50%, and 75% : 25%, could affect the moisture content and angle of repose of the granules but had no effect on the compressibility and flow time of the granules. Keywords : Cassia acutifolia, sennoside, laxative, effervescent granules, mannitol, lactose

Formulasi dan Uji Stabilitas Sediaan Hair Emulsion Minyak Biji Chia (Salvia hispanica) dengan Kombinasi Tween 80 dan Span 80 Sebagai Emulgator Mayu Rahmayanti; Ginanjar Putri Nastiti; Mutia Azkia Fitri
Jurnal Mandala Pharmacon Indonesia Vol. 9 No. 1 (2023): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v9i1.356

Hair emulsion saat ini sudah banyak dikembangkan untuk mengatasi kerontokan dan kebotakan pada rambut, baik dari produk yang terbuat dari bahan sintetis maupun dari bahan alam. Namun, penggunaan bahan sintetis dapat menyebabkan iritasi pada kulit, gatal-gatal, alergi, dan beberapa efek samping lainnya. Salah satu solusi untuk menghindarinya adalah dengan menggunakan bahan alami. Minyak biji chia memiliki beragam potensi kesehatan, secara umum di masyarakat penggunaannya sebagai sumber pangan, tetapi minyak biji chia juga dapat dimanfaatkan untuk perangsang pertumbuhan rambut karena mengandung asam linoleat. Penelitian ini bertujuan untuk mengetahui sifat fisik dan stabilitas fisik sediaan hair emulsion dari minyak biji chia sebagai penumbuh rambut. Hair emulsion dibuat menggunakan metode basah dengan kombinasi emulgator span 80 dan tween 80. Evaluasi fisik sediaan meliputi uji organoleptis, pH, tipe emulsi, dan homogenitas. Uji stabilitas sediaan dilakukan dengan penyimpanan pada suhu ruang selama 21 hari dan cycling test sebanyak 6 siklus. Data yang diperoleh dianalisis dengan pendekatan teoritis dan analisis statistik. Formulasi sediaan dengan variasi konsentrasiminyak biji chia menghasilkan sediaan emulsi tipe m/a yang homogen, berwarna putih susu, beraroma khas minyak biji chia dan memiliki pH pada rentang 4-7. Berdasarkan analisis statistik, formula I dan II tidak menunjukkan adanya signifikansi setelah dilakukan uji stabilitas pada nilai pH, sedangkan penurunan nilai pH pada formula III memiliki nilai signifikansi p (0,00) < 0,05. Berdasarkan data yang diperoleh dapat disimpulkan bahwa FI dan FII memiliki sifat fisik dan stabilitas yang baik, sedangkan FIII memiliki nilai pH yang tidak memenuhi syarat pH yang baik dan tidak stabil selama penyimpanan

Purple cabbage (Brassica oleracea L.) cookies as nutraceutical product for Maintaining Healthy Heart Salsabila Eka Setia Ningrum; Ludy Wiji Lestari; Reza Maulinda Nur Cahya Berlianti; Asyifaul Khasanah; Faza Saiqur Rahmah; Mayu Rahmayanti
World Nutrition Journal Vol. 7 No. 01 (2023): Volume 07 Issue 1, August 2023
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/10.25220/WNJ.V07.i1.0011

Purple cabbage (Brassica oleracea L.) is one of the agricultural products that contain anthocyanins which have the potential as antioxidants. The amount of production in Indonesia is still relatively low due to a lack of consumer demand and a lack of innovation in its utilization. So it is necessary to make new innovations, one of which is by processing it into flour to make Almond Crispy which is then given the name "Ceamond Crispy". The reason Almond Crispy is made, because it is easy to process and can be consumed for a long time. This study aims to determine the anthocyanin compounds contained in processed food "Ceamond Crispy". Almond Crispy is made with a ratio of purple cabbage flour and moderate protein flour in 3 formulations namely formulation 1 (1:2), formulation 2 (1:1), and formulation 3 (2:1). This research was conducted by organoleptic test, anthocyanin, nutritional content. Therefore, it can be concluded that the organoleptic test results obtained brown color, taste like chocolate, vanilla aroma, and crunchy texture. The anthocyanin test results obtained positive results in all three formulations. The results of the nutritional content test showed that the 3 formulations contained the same protein, carbohydrates (starch), and carbohydrates (glucose), but did not contain fat. The results of the preference test showed that formulation 3 was the most preferred formulation. Thus, proving that "Ceamond Crispy" can be received with a positive response by the community and has the potential to be developed into an innovative food that is beneficial for the heart. Thus, proving that "Ceamond Crispy" is safe for consumption by the public and can be developed into innovative foods that are beneficial for heart health.

Formulasi dan Uji Stabilitas Sediaan Hair Emulsion Minyak Biji Chia (Salvia hispanica) dengan Kombinasi Tween 80 dan Span 80 Sebagai Emulgator Mayu Rahmayanti; Ginanjar Putri Nastiti; Mutia Azkia Fitri
Jurnal Mandala Pharmacon Indonesia Vol. 9 No. 1 (2023): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v9i1.271

Hair emulsion saat ini sudah banyak dikembangkan untuk mengatasi kerontokan dan kebotakan pada rambut, baik dari produk yang terbuat dari bahan sintetis maupun dari bahan alam. Namun, penggunaan bahan sintetis dapat menyebabkan iritasi pada kulit, gatal-gatal, alergi, dan beberapa efek samping lainnya. Salah satu solusi untuk menghindarinya adalah dengan menggunakan bahan alami. Minyak biji chia memiliki beragam potensi kesehatan, secara umum di masyarakat penggunaannya sebagai sumber pangan, tetapi minyak biji chia juga dapat dimanfaatkan untuk perangsang pertumbuhan rambut karena mengandung asam linoleat. Penelitian ini bertujuan untuk mengetahui sifat fisik dan stabilitas fisik sediaan hair emulsion dari minyak biji chia sebagai penumbuh rambut. Hair emulsion dibuat menggunakan metode basah dengan kombinasi emulgator span 80 dan tween 80. Evaluasi fisik sediaan meliputi uji organoleptis, pH, tipe emulsi, dan homogenitas. Uji stabilitas sediaan dilakukan dengan penyimpanan pada suhu ruang selama 21 hari dan cycling test sebanyak 6 siklus. Data yang diperoleh dianalisis dengan pendekatan teoritis dan analisis statistik. Formulasi sediaan dengan variasi konsentrasi minyak biji chia menghasilkan sediaan emulsi tipe m/a yang homogen, berwarna putih susu, beraroma khas minyak biji chia dan memiliki pH pada rentang 4-7. Berdasarkan analisis statistik, formula I dan II tidak menunjukkan adanya signifikansi setelah dilakukan uji stabilitas pada nilai pH, sedangkan penurunan nilai pH pada formula III memiliki nilai signifikansi p (0,00) < 0,05. Berdasarkan data yang diperoleh dapat disimpulkan bahwa FI dan FII memiliki sifat fisik dan stabilitas yang baik, sedangkan FIII memiliki nilai pH yang tidak memenuhi syarat pH yang baik dan tidak stabil selama penyimpanan.

Formulation and Physical Evaluation of Hand Sanitizer Gel with Various Concentration Ambon Banana Peel Extract (Musa paradisiaca var. sapientum (L)) Nastiti, Ginanjar Putri; Rahmayanti, Mayu; Febrian Rezky, Dimas
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.11343

Hand washing is an activity that can reduce microorganism contamination, but some people whose work environment is far from hand washing facilities will experience difficulties. This gave rise to the innovation of practical hand washing without water, commonly called a hand sanitizer. Currently, the innovation of materials for making hand sanitizers uses natural ingredients, one of which can be Ambon banana peels, where the use of banana peels can also increase their economic value. The purpose of this study was to evaluate the physical preparation of hand sanitizer gel from Ambon banana peel extract at various concentrations. This study used Ambon banana peels extracted by the UAE method. Next, three hand sanitizer gel formulations were made with the active ingredient, a dry extract of Ambon banana peel. Formulation 1 (F1) uses 7% extract, Formulation 2 (F2) uses 10% extract, and Formulation 3 (F3) uses 13% extract. Each formulation was subjected to physical evaluation, including organoleptic tests, homogeneity, pH, spreadability, and adhesion, for three replications. The results showed that the three formulations had almost the same organoleptic visuals, namely a brown color, a soft texture, and the typical smell of Ambon bananas. Each formulation also fulfills the requirement of being homogeneous, and the pH is within the pH range of the skin. Spreadability and adhesion to the three formulas also meet the requirements for topical preparations. It can be concluded that the three formulations of Ambon banana peel hand sanitizer gel fulfill the requirements as topical preparations based on their physical evaluation. The three formulas did not show significant differences, so the concentration of the active ingredients in this study had no significant effect on the physical state of the preparations

The Impact of Variations in The Concentration of Wungu Leaf Extract (Graptophyllum Pictum (L.) Griff) Upon The Physical Properties of Sunscreen Spray Preparations Aktifa, Ana Fadilia; Rahmayanti, Mayu; Amalina, Faidatul
Indonesian Journal of Pharmaceutical Science and Technology Vol 11, No 2 (2024)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v11i2.43542

Sunscreen is applied to the skin to protect it from UV rays. Wungu leaves (Graptophyllum pictum (L.) Griff), which are rich in flavonoids and exhibit antioxidant activity, are one of the substances that can be used to create sunscreen formulations. The purpose of this research is to determine how varying concentrations of wungu leaf extract affect the physical qualities of sunscreen spray formulations. This research method involves extraction, extract assessment (organoleptic, yield, and water content), formulation with different extract concentrations (500 ppm, 1,000 ppm, and 1,500 ppm), and physical evaluation (organoleptic, homogeneity, pH, viscosity, and spraying pattern). Data analysis use linear regression equations in the software Microsoft Excel. All formulations with different extract quantities yielded green, transparent, liquid, homogenous solutions with a pronounced smell of wungu leaf extract. The results of pH and viscosity tests on formulations including diverse extracts satisfied the requirements for topical spray preparations, with pH and viscosity values sequentially dropping (Formulas 1, 2, and 3) with slope values of -0.43 and -4.835, respectively. The results of the spray pattern test indicate an oval to circular spread with increased diameter values in the extract variation and slope values of 0.55, 0.568, 0.6685, and 0.4865 at spraying distances of 3, 5, 10, and 15 cm, respectively. On the basis of the study's findings, it can be inferred that differences in the content of wungu leaf extract have an effect on the physical properties of spray sunscreen formulations, as measured by pH, viscosity, and spray pattern diameter.

Formulation and Physical Evaluation of Hand Sanitizer Gel with Various Concentration Ambon Banana Peel Extract (Musa paradisiaca var. sapientum (L)) Nastiti, Ginanjar Putri; Rahmayanti, Mayu; Febrian Rezky, Dimas
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.11343

Hand washing is an activity that can reduce microorganism contamination, but some people whose work environment is far from hand washing facilities will experience difficulties. This gave rise to the innovation of practical hand washing without water, commonly called a hand sanitizer. Currently, the innovation of materials for making hand sanitizers uses natural ingredients, one of which can be Ambon banana peels, where the use of banana peels can also increase their economic value. The purpose of this study was to evaluate the physical preparation of hand sanitizer gel from Ambon banana peel extract at various concentrations. This study used Ambon banana peels extracted by the UAE method. Next, three hand sanitizer gel formulations were made with the active ingredient, a dry extract of Ambon banana peel. Formulation 1 (F1) uses 7% extract, Formulation 2 (F2) uses 10% extract, and Formulation 3 (F3) uses 13% extract. Each formulation was subjected to physical evaluation, including organoleptic tests, homogeneity, pH, spreadability, and adhesion, for three replications. The results showed that the three formulations had almost the same organoleptic visuals, namely a brown color, a soft texture, and the typical smell of Ambon bananas. Each formulation also fulfills the requirement of being homogeneous, and the pH is within the pH range of the skin. Spreadability and adhesion to the three formulas also meet the requirements for topical preparations. It can be concluded that the three formulations of Ambon banana peel hand sanitizer gel fulfill the requirements as topical preparations based on their physical evaluation. The three formulas did not show significant differences, so the concentration of the active ingredients in this study had no significant effect on the physical state of the preparations

Optimization of nanoemulsion hair serum from chia seed oil using the Simplex Lattice Design method Rahmayanti, Mayu; Oktavia, Reza Putri; Amalina, Faidatul; Fadila, Safa Aulia Nur; Nastiti, Ginanjar Putri; Syarifuddin, Sadli
Pharmaciana Vol. 14 No. 3 (2024): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/pharmaciana.v14i3.27936

Hair loss is a hair problem that men and women often experience. Chia seed oil (Salvia hispanica L.) contains linolenic acid, which can stimulate the sebum glands. This research aims to determine the composition of the optimum formula for chia seed oil nanoemulsion hair serum using the Simplex Lattice Design (SLD) method to prove that the characteristics and physical stability of the optimum formula meet the requirements for good preparation. The optimization method was carried out with the help of Design Expert 13 software to optimize the formula by varying Tween 80 (X1) and propylene glycol (X2). The characteristic parameters observed include organoleptic parameters such as pH, viscosity, homogeneity, emulsion type, particle size, zeta potential, polydispersity index, and percent transmittance. The physical stability test was carried out using a 6-cycle test method for organoleptic parameters, pH, and homogeneity. Optimization results show that the optimum composition consists of Tween 80 33.52% and propylene glycol 46.48%. The preparation meets all physical characteristic tests. Physical stability did not significantly change in the pH test, with a significance value of 0.027 in the paired t-test. Based on the research results, it can be concluded that the optimum surfactant and cosurfactant composition in the optimum formula based on optimization using SLD is Tween 80 (33.52%) and propylene glycol (46.48%) with a desirability value of 0.947. The optimum formula for preparing chia seed oil nanoemulsion hair serum meets good physical characteristics and stability requirements.

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