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All Journal Jurnal Mahasiswa Farmasi Fakultas Kedokteran dan Ilmu Kesehatan UNTAN Indonesian Journal of Pharmaceutical Science and Technology Majalah Obat Tradisional Pharmascience Jurnal Pendidikan Informatika dan Sains SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Al-Khidmah BULETIN AL-RIBAATH PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal Syifa Sciences and Clinical Research (JSSCR) Indonesian Journal of Pharmaceutical Education Sinteza Jurnal Sains dan Kesehatan
Hadi Kurniawan
Jurusan Farmasi, Fakultas Kedokteran, Universitas Tanjungpura, Jl. Prof. Dr. H. Hadari Nawawi, Pontianak 78124, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Analysis of Hydroquinone Content in Whitening Cream by Spectrophotometry UV-Vis Method Efprio Nensa Kurniawan; Fajar Nugraha; Hadi Kurniawan
Journal Syifa Sciences and Clinical Research Vol 4, No 3 (2022): Volume 4 Edisi 3 2022
Publisher : State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jsscr.v4i3.15285

Abstract

Hydroquinone is an ingredient that is often added in whitening creams with the aim of whitening the skin. According to BPOM Regulation No.23 of 2019, hydroquinone has been banned from its use as a bleach or lightener in cosmetics. The use of hydroquinone can only be used for nails with a level of 0.02%, as well as hair dye oxidizers with a maximum level of 0.3%. The mechanism of hydroquinone in whitening the skin is the toxic effect of hydroquinone on melanocytes, and through inhibition of the process of melanin formation. This study aims to identify and determine the levels of hydroquinone contained in whitening creams circulating in Pontianak City. The research method used in this study is descriptive non-experimental, where as many as 10 samples of whitening cream circulating in Pontianak City were obtained using purposive sampling techniques. Identification of hydroquinone is carried out qualitatively using FeCl3 1% reagent, and benedict reagent. Determination of hydroquinone levels in the sample is done quantitatively using a UV-Vis spectrophotometer. Based on the calculation of validation parameters, the equation y = 0.0251x – 0.0029, linearity value with relation coefficient (r) of 0.9999, %recovery of 100.15%, precision with a value of %RSD of 0.4899%, LOD of 0.2742 ppm and LOQ of 0.9140 ppm. Based on the results obtained, as many as 8 samples of positive whitening creams contained hydroquinone with a sample level of A of 3.1630%; sample B of 2.7322%; C sample of 2.5335%; sample D of 2.3216%; G sample is 2.5118%; H sample of 3.3171%; sample I was 2.4409 and sample J was 0.5571%.
Characterization and Antioxidant Activity of Banana Peels, Pineapple Peels, and Combination Extracts of both Peels as Raw Materials in the Development of Hard Candy Pratiwi Apridamayanti; Hadi Kurniawan; Fajar Nugraha; Inarah - Fajriaty; Siti Nani Nurbaeti; Liza Pratiwi
Majalah Obat Tradisional Vol 27, No 3 (2022)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.77474

Abstract

Kepok banana and pineapple are horticultural commodities found in West Kalimantan. The two fruits are generally used as processed foods such as fried bananas and pineapple jam. The use of fruit as food often leaves the peel as a by-product, which can produce waste twice the weight of the food consumed. Meanwhile, waste utilization is an innovation in food processing into functional products which are developed into hard candy. Therefore, this research aims to the specific and non-specific characterization of raw materials for making candy, namely the combination of banana and pineapple peel extract (KP-KN). The characterization is organoleptic tests on the content of ethanol-soluble and water-soluble extracts. The Total phenolic content was determined by the Follin ciocalticeu method with UV/Vis spectrophotometry. Furthermore, antioxidant activity tests with DPPH and FRAP methods using UV/Vis spectrophotometry and ELISA to determine antioxidant activity. The mineral content was observed using the molybdate vandalate method with UV/vis spectrophotometry and ICP-MS, Heavy metal contamination using the ICP-MS tool, and microbial contamination using the plate method. Moreover, the infundation process was carried out on banana and pineapple peels, and the results were evaporated using a food dehydrator to obtain a combination extract. The results showed that the organoleptically KP-KN combination extract had a bitter taste, pineapple smells, 15.57% ash content, ethanol soluble extract content of 55.10%, and 47.99% water-soluble extract. Also, the total phenolic of 6.22 g/Kg, as well as the mineral content of Potassium (K), Calcium (Ca), Iron (Fe), Magnesium (Mg), Zinc (Zn), and Phosphorus (P), which were 47.23 g/Kg, 291.43 mg/Kg, <1x10-6 g/Kg, 2.59x10-3 g/Kg, and 2.38 g/Kg, respectively. Meanwhile, the heavy metal and bacterial contamination test showed that Arsenic (As), Sn, Mercury (Hg), and lead (Pb) were <1x10-6 g/Kg and Cadmium (Cd) was 0.0293. In the microbial contamination test with bacterial components including the ALT test, a value of 4.83 x 103 cfu/g was found, and there was no contamination from E.coli, mold, and yeast bacteria, DPPH and FRAP methods showed antioxidant activity combination extract banana peels and pineapple peels with values of 1390.96±2.83 mg/L and 4542.81±1.10 mg/L compare antioxidant activity of ascorbic acid as standard is 2.13 mg/L and 4.83 mg/L. The test with the KP-KN combined extract can be used as a raw material for making hard candy because it contains minerals needed by the body, meets the safety and quality requirements of traditional medicines, and has antioxidant activity in vitro.
Uji Kualitatif dan Penetapan Kadar dengan Metode Spiking pada Logam Pb di Dalam Minuman Kopi Kaleng Husnafa Patriani; Fajar Nugraha; Hadi Kurniawan
Journal Syifa Sciences and Clinical Research Vol 5, No 1 (2023): Volume 5 Edisi 1 2023
Publisher : State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jsscr.v5i1.15802

Abstract

Lead (Pb) is a heavy metal that is naturally present in the earth’s crust. This metal is dispersed in nature in small amounts through natural processes. Lead that accumulates in the environment is not biodegradable and its toxicity does not change. Contamination of lead (Pb) meta; in canned drinks can occur due to imperfect packaging, damage or rust. Lead metal is obtained from soldering tools. This study aims to identify the presence of Pb metal in canned coffee drinks. In addition, to find out the method of preparation that was carried out correctly the spiking method was used. Samples were taken in Pontianak City with purposive sampling technique. The sample of this research is canned coffee drinks with 3 different brands (brands A, B and C) circulating in the city of Pontianak. The qualitative test was carried out using 0.5 N KI reagent and 2 M HCl which was dropped into the sample. A positive result on a sample that was dripped with 0.5 N KI reagent was a yellow precipitate, while a positive result on a sample that was dripped with 2 M HCl reagent was a white precipitate. The spiking method was carried out by adding 0.3 mL of 1000 ppm Pb standard solution and adding the sample to a volume of 2 mL. Then, wet digestion was carried out using 10 mL HNO3 and 2 mL H2O2 as solvent. The results of the qualitative test showed that all samples with 0.5 N KI reagent were clear and black precipitate formed. All samples that were dropped with 2 M HCl reagent were clear and no precipitate was formed. In assay by spiking method, the levels obtained are 73.54 mg/kg and % recovery is 86.667%. All tested samples did not contain Pb metal and the preparation method used was correct.
Karakterisasi Bobot Jenis dan Identifikasi Kalsium Pada Susu Kedelai Bart Agus Raya; Hadi Kurniawan; Fajar Nugraha
Journal Syifa Sciences and Clinical Research Vol 5, No 1 (2023): Volume 5 Edisi 1 2023
Publisher : State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jsscr.v5i1.15830

Abstract

Soy milk is a drink that is good for health because it contains protein, unsaturated fatty acids, vitamins, carbohydrates and important minerals needed by the body such as calcium. Calcium functions to help the process of forming bones and teeth, blood clotting, muscle contraction, transmitting nerve cell signals, maintaining bone density, supplements in lowering LDL cholesterol levels. This study aims to determine the density characteristics of soy milk produced and to identify the calcium content qualitatively in soy milk drinks circulating in Pontianak City. The research method used in this study is descriptive non-experimental using 3 samples of soy milk circulating in Pontianak City with purposive sampling technique. Sample preparation in this study was carried out by wet digestion using HNO3 65% p.a solvent. Qualitative identification of calcium content was carried out using 5% ammonium oxalate reagent. The presence of a white precipitate after the addition of 5% ammonium oxalate indicates a positive calcium in the sample. Characterization of the specific gravity of soy milk was carried out using a pycnometer. The results obtained in this study are samples of soy milk A, B and C are positive for calcium because they form a white precipitate when soy milk samples are added with 5% ammonium oxalate reagent and the density of soy milk A, B and C is 1, respectively. ,00894905 g/mL, 1.008108836 g/mL and 1.008789684 g/mL.
Penetapan Kadar Paracetamol dalam Jamu di Kota Pontianak Menggunakan Instrumen Spektrofotometri UV-Vis Fajar Nugraha; Hadi Kurniawan; Iga Yastiara
Indonesian Journal of Pharmaceutical Education Vol 3, No 1 (2023): Januari-April 2023
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v3i1.18876

Abstract

Jamu is a traditional medicine used for generations in Indonesia. There are many regulations for jamu in Indonesia, one of which is the Regulation of the Minister of Health number 7 of 2012. The Minister of Health regulates the prohibition of distribution of jamu containing medicinal chemicals (BKO) that can endanger health. However, there are still many herbs containing BKO circulating in Indonesia, one of which is paracetamol. This study aims to verify the analytical method and measure the levels of paracetamol of jamu in Pontianak City, West Kalimantan. The verification of the analytical methods in this study is the measurement of linearity, accuracy, precision, Limit of Detection (LOD), and Limit of Quantification (LOQ). 3 (three) samples with different brands and indications were obtained through purchases from online shops. UV-Vis spectrophotometry used as a quantitative analytical instrument. The results of the linearity test obtained an r value of 0.999 and an r2 value of 0.999 which met the requirements of ICH, SNI, AOAC, and Eurachem. The results of the accuracy test have a %recovery range of 97.1986-102.2856% which meets the AOAC requirements. The results of the precision test have a %RSD range of 1.8197-7.7966% which meets the AOAC and Horwitz requirements. The results of the LOD calculation are 0.3273 ppm and the LOQ value is 0.9918 ppm. The results of the analysis using UV-Vis spectrophotometry were samples A, B, and C containing paracetamol with levels of 5.1667% each; 18.9809%; and 22,9167%.
Identifikasi Timbal dan Verifikasi Destruksi dengan Metode Spiking Pada Sampel Kangkung Darat Di Kota Pontianak Virgilius Alleandro Tuah Talu; Hadi Kurniawan; Fajar Nugraha
Indonesian Journal of Pharmaceutical Education Vol 3, No 1 (2023): Januari-April 2023
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v3i1.18891

Abstract

Water spinach is a vegetable that is rich in benefits, apart from the benefits it has, it can also be a mediator for the spread of heavy metals to humans. One of the contaminants that can contaminate Water spinach is lead (Pb). Lead (Pb) is a pollutant that occurs in big cities and has toxic properties. Lead (Pb) contamination in water spinach can occur due to the influence of motor vehicle exhaust, waste, fertilizers and pesticides containing metals. Lead (Pb) contamination in vegetables such as Water spinach can have adverse effects on health such as poisoning and can cause various kinds of disorders such as digestive tract disorders. This study aims to identify lead (Pb) in Water spinach and find out whether the sample preparation method used is good and correct by using spiking method. The samples used in this study amounted to 5 samples spread at different market locations in Pontianak city using the technique purposive sampling. Water spinach samples were prepared using the wet destruction method, then qualitatively tested using 1N NaOH reagent. Method Spiking carried out by taking a standard solution of 1,000 ppm lead (Pb) as much as 1 ml and putting it into the sample to be prepared. The sample that has been prepared is then measured and the value is calculated %Recovery. The results of the qualitative test showed that after the sample was dripped using 1N NaOH reagent there was no white precipitate. The Result obtained in verification of destruction using the spiking method were concentration of 18.7515 ppm and a value %Recovery of 106.8833%. All samples of Water spinach that were tested qualitatively did not contain lead (Pb) and the preparation method used for analysis of ground kale was good and correct.
Identifikasi Natrium Siklamat dan Karakterisasi Bobot Jenis Pada Sampel Minuman Jajanan yang Dijual di Kota Pontianak Andi Andi; Hadi Kurniawan; Fajar Nugraha
Indonesian Journal of Pharmaceutical Education Vol 3, No 1 (2023): Januari-April 2023
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v3i1.18877

Abstract

Food additives are materials that are added in the food and beverages which has function to influence the quality and form of the food. Sodium cyclamate is one of a food additives that commonly used as a sweeteners in beverages, but the excessive and continuous use can cause dangerous effects to the body. The purpose in this study are to identify sodium cyclamate content qualitatively and to determine the density characteristics of the beverages that are sold in the Pontianak city. The method that are used in this reseacrh is descriptive non-experimental using 5 samples of beverages that are sold in the Pontianak City with purposive sampling technique. Identification of sodium cyclamate in beverages samples is carried out qualitatively using HCl, BaCl2, and NaNO2. Samples which positively contain sodium cyclamate will make white precipitate after the reaction. Characterization of the density of beverages samples is carried out using a pycnometer. The qualitative test result in this research indicate that there are 3 out of 5 samples positive containing sodium cyclamate which is samples of beverages C, D, and E. Density result in sample of beverages C, D, and E respectively are 1,0073 g/mL, 1,0075 g/mL dan 1,0086 g/mL.
Identifikasi Kandungan Natrium Nitrit Pada Jajanan Ayam Krispi Pedagang Kaki Lima Harli Frimana; Fajar Nugraha; Hadi Kurniawan
Journal Syifa Sciences and Clinical Research Vol 5, No 1 (2023): Volume 5 Edisi 1 2023
Publisher : State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jsscr.v5i1.15746

Abstract

Sodium nitrite is a food additive that is often used as a preservative in processed meats such as crispy chicken, but excessive and continuous use can cause toxic effects on the body. The purpose of this study was to identify sodium nitrite in crispy chicken in Pontianak city with limits determined by the Regulation of the Head of BPOM RI No 36 of 2013. The research method used in this study was descriptive non-experimental, where as many as 5 samples of crispy chicken were samples A, B, C, D, and E sold by several street vendors in Pontianak City were obtained using purposive sampling technique. Identification of sodium nitrite was carried out qualitatively using BaCl2, AgNO3, and Griess reagents. A positive result for the BaCl2  if it contains sodium nitrite will result in no precipitate forming, a positive result for the AgNO3 will produce a white precipitate, while a positive result for the griess reagent will produce a red-purplish color. The results of the qualitative test using BaCl2 and AgNO3 showed that none of the 5 samples tested were positive for sodium nitrite, while the qualitative test using griess reagent showed that out of the 5 samples tested there were 2 samples containing positive sodium nitrite, namely samples A and D, so that it can be concluded that samples A and D contained positive sodium nitrite in crispy chicken sold by several street vendors in Pontianak city
Analisis Kadar Kalsium pada Kulit Pisang Ambon dan Pisang Raja dengan Metode Spektrofotometri Serapan Atom Margaretha Margaretha; Pratiwi Apridamayanti; Hadi Kurniawan
Indonesian Journal of Pharmaceutical Education Vol 3, No 2 (2023): Mei-Agustus 2023
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v3i2.19905

Abstract

Indonesia is one of the countries known as the world's banana producer. Banana is one of the local fruits that are widely spread in Pontianak, West Kalimantan. Ambon banana and raja banana are classified as bananas that can be consumed directly, so banana peels are often discarded and considered as waste. Whereas banana peels are rich in nutrients such as macro and micro minerals. The purpose of this study was to determine the mineral levels of calcium in the peels of ambon banana and raja banana. Sample preparation using dry digestion method with 0.5 M HNO3 solvent. Method verification was carried out with parameters of linearity, LOD, LOQ, precision and accuracy. The assay was carried out with atomic absorption spectrophotometry at a wavelength of 422.67 nm. The results showed that the mineral levels of calcium in the wet peels of ambon banana are 104.29 mg/kg and raja banana are 314.79 mg/kg. Based on the research conducted, it can be concluded that the levels of calcium mineral in raja banana peels are higher than ambon banana peels
Uji Sifat Fisik pH Dan Viskositas Pada Emulsi Ekstrak Bintangur (Calophyllum soulattri Burm. F.) Tiara Bella Pratiwi; Siti Nani Nurbaeti; Meri Ropiqa; Inarah Fajriaty; Fajar Nugraha; Hadi Kurniawan
Indonesian Journal of Pharmaceutical Education Vol 3, No 2 (2023): Mei-Agustus 2023
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v3i2.19466

Abstract

Bintangur (Calophyllum soulattri Burm. F.) is a type of medicinal plant that has quite a lot of benefits such as antioxidant, anti-inflammatory and antibacterial, so it is important to develop it into a dosage form. Emulsions are preparations containing liquid medicinal ingredients or drug solutions dispersed in a liquid carrier. Emulsion preparations are preparations that are more easily absorbed when administered orally. Evaluation of the physical properties of the emulsion was carried out from organoleptic, pH, and viscosity parameters to produce good physical properties because they affect the resulting therapeutic effect. 150 mL of the preparation was made and evaluated for the physical properties of the organoleptic test, pH test, and viscosity test. The pH of the preparation must correspond to the pH of the oral preparation, namely 5-7, and the resulting viscosity must not be too runny or too thick because it is difficult to redisperse. The organoleptic test results of the bintangur extract emulsion had a characteristic yellow-brown color and the aroma of coconut oil with a bitter-sweet taste. The pH test results of the bintangur extract emulsion entered the range for oral preparations 5-7 with an average of 5.936 and the viscosity of the bintangur extract emulsion was 114.2 cP.
Co-Authors Adelita Ahyanurri Adnan Pramudio Alifian, Ridho Firza Andhi Fahrurroji Andi Andi Anis Marselia Aprianti, Indah Apridamayanti, Pratiwi Bambang WIJIANTO Bart Agus Raya Deisberanda, Fortunata Saesarria Dian Novita Sari Dwi I. Prayitno Efprio Nensa Kurniawan Fajar Nugraha Fajar Nugraha Fajar Nugraha Fajriaty, Inarah Hafrizal Riza Hariyanto IH Harli Frimana Hidayat, Kartika Nur Hiqbar Hiqbar Husnafa Patriani Iga Yastiara Iga Yastiara Khalishah, Hana Layla Syamsa Liza Pratiwi Margaretha Margaretha Melania Niken Safira Nanda Amelia Nia Risnawati Novia Novia Nurul Fajriani Pratiwi Apridamayanti Pratiwi Apridamayanti Pratiwi Apridamayanti, Pratiwi Rico Arianto Ropiqa, Meri Sabila Mayesa Safrilla Anggraeni Salma Nursapni Shoma Rizkifani Siti Nani Nurbaeti Sri Wahdaningsih Thamrin Usman The Hezkiel David Julian Tiara Bella Pratiwi Virgilius Alleandro Tuah Talu Winda Rahmalia Yuswar, Muhammad Akib