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All Journal Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Jurnal Sains Dasar Jurnal Ilmu Perairan (Aquatic Science) JURNAL PETERNAKAN Jurnal Riset Kimia Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) Biology, Medicine, & Natural Product Chemistry Medical Laboratory Technology Journal ALCHEMY Jurnal Penelitian Kimia Jurnal Penelitian Farmasi Indonesia JOPS (Journal Of Pharmacy and Science) JURNAL PHOTON JFL : Jurnal Farmasi Lampung Jurnal Ilmu Kefarmasian Indonesia Jurnal Dunia Farmasi Asian Journal of Aquatic Sciences Acta Chimica Asiana Jurnal Insan Farmasi Indonesia Medical Sains : Jurnal Ilmiah Kefarmasian SITAWA : Jurnal Farmasi Sains dan Obat Tradisional Journal of Artificial Intelligence and Digital Business Jurnal Katalisator Jurnal Farmasi Indonesia Jurnal Pengabdian Masyarakat Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Perikanan dan Kelautan Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan
Musyirna Rahmah Nst
Sekolah Tinggi Ilmu Farmasi Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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UJI VALIDASI METODE DAN PENETAPAN KADAR RANITIDIN DALAM SEDIAAN TABLET SECARA SPEKTROFOTOMETRI UV: METHOD VALIDATION TEST AND DETERMINATION OF RANITIDINE CONTENT IN TABLET PREPARATIONS BY UV SPECTROPHOTOMETRY Dona, Rahma; Ningrum, Tilar Eka Widia; Nasution, Musyirna Rahmah; Fernando, Armon; Syahbandi, Ilham; Milianty, Jesy
JFL : Jurnal Farmasi Lampung Vol. 13 No. 2 (2024): JFL : Jurnal Farmasi Lampung
Publisher : Program Studi Farmasi-Fakultas Matematika dan Ilmu Pengetahuan Alam-Universitas Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jfl.v13i2.1805

Abstract

This study aims to determine the levels of ranitidine in generic and trade name tablet preparations by UV spectrophotometry. Based on the results obtained linearity value of r = 0.9999 with limit of detection (LOD) 0.1667 ppm and limit of quantitation (LOQ) 0.5558 ppm. Precision obtained RSD results of 0.641% and in accuracy obtained % recovery at 3 concentrations of 9, 12 and 15 ppm respectively 101.05; 100.63; and 100.33%. The results of the determination of levels in ranitidine tablet preparations with five generic tablets and five trade name tablets have met the requirements for levels in medicinal preparations for ranitidine tablet preparations according to the Indonesian Pharmacopoeia VI Edition, which contains ranitidine not less than 90.0% and not more than 110.0%. It can be concluded that the UV spectrophotometric method used in the study has met the parameters set in the validation test so that this method can be applied to the analysis of determining ranitidine levels in a laboratory. Keywords:  Ranitidine, UV Spectrophotometry, Method validation
ISOLASI DAN UJI AKTIVITAS ANTIBAKTERI SENYAWA METABOLIT SEKUNDER DARI EKSTRAK METANOL DAUN MARPUYAN (Rhodamnia cinerea Jack.) Musyirna Rahmah Nst; Dwi Andreyas; Rahma Dona; Emrizal; Emma Susanti; Ihsan Ikhtiarudin; Rahayu Utami
Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan Vol. 9 No. 2 (2023): Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51352/jim.v9i2.671

Abstract

A study on isolation and antibacterial activity of secondary metabolites from the methanol extract of Marpuyan (Rhodamnia cinerea Jack.) Leaves on Escherichia coli has been carried out. Isolation was carried out by column chromatography methods. Whereas the antibacterial activity test was carried out using agar diffusion method. The results of the isolation produced 17.9 mg of RC-F13 isolate compound in the form of light yellow crystals, with a melting point of 170-172oC and soluble in methanol. The results of identification of RC- F13 isolate compounds through testing with AlCl3 reagents, positive including the flavonoid group, were strengthened by the results of the UV spectrum and FT-IR spectrum. Based on the results of the UV spectrum, it was seen that the RC- F13 isolate compound showed λ max 353.60, 257.00 and 209.20 nm. The FT-IR spectrum shows the presence of several functional groups such as OH, C aliphatic C-H, C = O carbonyl, C = C aromatic and C-O. testing the antibacterial activity of methanol extract with a concentration of 20%; 10%; 1%; 0.1% and 0.01%, fraction 13 at 1% concentration; 0.1% and 0.01% and RC- F13 isolate compound concentration of 0.1%, against Escherichia coli bacteria did not show any antibacterial activity which was marked by the absence of clear areas around the disc.
IDENTIFIKASI KANDUNGAN FORMALIN PADA BAKSO MENGGUNAKAN METODE RAPID TEST KIT Nasution, Musyirna Rahmah; Pardede, Depa Gloria Kristin
SITAWA : Jurnal Farmasi Sains dan Obat Tradisional Vol. 4 No. 1 (2025): SITAWA : Jurnal Farmasi Sains dan Obat Tradisional
Publisher : LPPM Akademi Farmasi Imam Bonjol Bukittinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62018/sitawa.v4i1.102

Abstract

Telah dilakukan penelitian tentang identifikasi kandungan formalin pada bakso menggunakan metode rapid test kit. Formalin merupakan salah satu bahan pengawet berbahaya yang sering digunakan sebagai bahan tambahan pangan. Bakso merupakan makanan yang sangat populer di Indonesia yang terbuat dari tepung kanji dan daging. Rapid test kit adalah uji cepat yang digunakan untuk identifikasi bahan-bahan berbahaya pada produk. Tujuan penelitian ini adalah untuk mengetahui ada atau tidaknya formalin dalam bakso yang beredar di jalan Garuda Sakti km 1-12. Pengambilan sampel dilakukan pertama dengan metode purposive sampling kemudian diambil secara acak dengan metode simple ramdom sampling. Hasil pengujian ketujuh sampel bakso menunjukan bahwa terdapat 14,28% sampel positif mengandung formalin dan 85,72% sampel negatif mengandung formalin. Hasil identifikasi ini ditunjukan dengan adanya perubahan warna ungu pada sampel bakso setelah direaksikan dengan test kit formalin
Shrimp Cracker Making Business in Indragiri Hilir Bathara, Lamun; Nugroho, Firman; Nasution, Tio Afandi; Simanjuntak, Asnika Putri; Nasution, Musyirna Rahmah
Jurnal Perikanan dan Kelautan Vol. 30 No. 2 (2025): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.30.2.252-256

Abstract

Indragiri Hilir is one of the districts with extensive waters and abundant fishery production. The potential for capture fisheries in Indragiri Hilir Regency is very large. In 2021, the potential for capture fisheries was 53,057.13 tons. Shrimp is a fishery commodity with high economic value and a favorite of Indonesian exports in the fisheries sector. Shrimp crackers are a series of food processing processes that combine tapioca flour with fresh shrimp to produce crispy snacks with a distinctive flavor. This process involves several critical stages that must be carried out carefully to produce high-quality products. Shrimp crackers are one of Indonesia's traditional snacks that have a distinctive taste and are in demand by various groups. Based on this, this study aims to determine how the shrimp cracker-making business process in Indragiri Hilir will be carried out in 2024. The research results obtained from this study are the shrimp cracker-making business in Indragiri Hilir, precisely in Tanah Merah Village, starting from the preparation, processing, and packaging stages. Shrimp crackers have been marketed to regions including Irian Jaya, Batam, Pekanbaru, Palembang, and Java. The development of the shrimp cracker processing business not only increases the livelihood of local people but also contributes to reducing unemployment in the area.
The Isolatıon, Characterızatıon, and Antıfungal Assay of Lactıc Acıd Bacterıa Isolated from Green Glutınous Rıce Tape Agaınst Aspergillus flavus Nasution, Musyirna Rahmah; Aulya, Nurliza; Dona, Rahma; Ningsih, Yozi Fiedya
Medical Laboratory Technology Journal Vol. 11 No. 1 (2025): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/mltj.v11i1.645

Abstract

Green glutinous rice tape is a fermented food made from glutinous rice, katuk leaves (Sauropus androgynus), and yeast, originating from Tembilahan, Riau Province. This product can serve as a source of lactic acid bacteria (LAB) capable of producing antimicrobial compounds to inhibit pathogenic microorganisms, including Aspergillus flavus, a well-known spoilage fungus in food products. However, to date, no reports have explored the ability of LAB from green glutinous rice tape to inhibit the growth of Aspergillus flavus. This study aimed to isolate LAB from green glutinous rice tape, conduct macroscopic, microscopic, and biochemical characterizations, and evaluate the antifungal activity of the LAB isolates against Aspergillus flavus using the good diffusion method. The isolation process yielded four LAB isolates from Tembilahan green tape (TKHT-2, TKHT-3, TKHT-5, and TKHT-7), which were identified as members of the genus Lactobacillus sp., with antifungal activities of 25.50 ± 5.78 mm, 24.33 ± 0.62 mm, 22.16 ± 6.56 mm, and 18.66 ± 4.28 mm, respectively. The corresponding cell-free supernatants (CFS) from these isolates (TKHT-S2, TKHT-S3, TKHT-S5, and TKHT-S7) also demonstrated antifungal activity with inhibition zones of 19.83 ± 3.47 mm, 19.83 ± 4.24 mm, and 14.50 ± 3.26 mm, respectively. LAB cells and their cell-free supernatants partially inhibited Aspergillus flavus, indicating a fungistatic effect. These findings suggest the potential application of LAB from green glutinous rice tape as a natural preservative or antifungal agent in food products.
MEMANFAATAN INFUSED WATER UNTUK MENCEGAH DEHIDRASI DAN DETOKSIFIKASI TUBUH Dewi, Ratna Sari; Nasution, Musyirna Rahmah; Agustini, Tiara Tri; Arundita, Silvy; Anggraini, Annisa Fitri; Febrian, Dyan; Manik, Dhea Putri Bertuah Br; Ramadhani, Elsha Fadhika Dwi; Hanifa, Elvi; Afnita, Fakhiratunnisa; Diwa, Resi Oktamara; Nabilla, Vivi Gita; Amnan, Wekis Raya; Azhari, Weriska Restu
BESIRU : Jurnal Pengabdian Masyarakat Vol. 2 No. 5 (2025): BESIRU : Jurnal Pengabdian Masyarakat, Mei 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/besiru.v2i5.1263

Abstract

Infused water merupakan salah satu cara untuk menjaga kesehatan dengan mudah. Memperbanyak meminum air dan mengonsumsi buah-buahan merupakan salah satu cara menjaga kesehatan. Tujuan kegiatan ini adalah memberikan pemahaman kepada masyarakat tentang manfaat infused water serta mengedukasi masyarakat bagaimana cara pembuatan infused water yang benar sehingga diharapkan program pengabdian masyarakat ini dapat meningkatkan derajat kesehatan masyarakat. Kegiatan pengabdian ini dilaksanakan pada haru minggu, 13 oktober 2024 di Car Free Day, Jalan Sudirman Pekanbaru, dengan tema “Pemanfaatan Infused Water Untuk Mencegah Dehidrasi Dan Detoksifikasi Tubuh” dengan pembagian leaflet, edukasi secara lisan terkait judul diangkat dan diakhiri dengan pembagian infused water. Hasil dari pemberian edukasi yang signifikan mengenai Infused Water kepada Masyarakat. Berdasarkan hasil pre-test dan post-test yang melibatkan 55 responden. Dari hasil uji statistic Wilcoxon juga menunjukan perbedaan yang signifikan antara tingkat pengetahuan sebelum dan sesudah edukasi (p-value < 0,05). Secara tidak langsung penyuluhan ini memberikan dampak yang baik untuk Masyarakat agar dapat selalu menerapkan mengkonsumsi infused water setiap hari.
Shrimp Cracker Making Business in Indragiri Hilir Bathara, Lamun; Nugroho, Firman; Nasution, Tio Afandi; Simanjuntak, Asnika Putri; Nasution, Musyirna Rahmah
Jurnal Perikanan dan Kelautan Vol. 30 No. 2 (2025): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.30.2.252-256

Abstract

Indragiri Hilir is one of the districts with extensive waters and abundant fishery production. The potential for capture fisheries in Indragiri Hilir Regency is very large. In 2021, the potential for capture fisheries was 53,057.13 tons. Shrimp is a fishery commodity with high economic value and a favorite of Indonesian exports in the fisheries sector. Shrimp crackers are a series of food processing processes that combine tapioca flour with fresh shrimp to produce crispy snacks with a distinctive flavor. This process involves several critical stages that must be carried out carefully to produce high-quality products. Shrimp crackers are one of Indonesia's traditional snacks that have a distinctive taste and are in demand by various groups. Based on this, this study aims to determine how the shrimp cracker-making business process in Indragiri Hilir will be carried out in 2024. The research results obtained from this study are the shrimp cracker-making business in Indragiri Hilir, precisely in Tanah Merah Village, starting from the preparation, processing, and packaging stages. Shrimp crackers have been marketed to regions including Irian Jaya, Batam, Pekanbaru, Palembang, and Java. The development of the shrimp cracker processing business not only increases the livelihood of local people but also contributes to reducing unemployment in the area.
Potential of Kedabu (Sonneratia ovata Backer) Fruit Juice Supplemented in Kombucha Beverage as Antibacterial Agent Nasution, Musyirna Rahmah; Nabilah, Clara; Djohari, Meiriza; Nurhapipah, Nurhapipah
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.453-463

Abstract

Riau Province has abundant natural resources of mangrove forests almost along the coast of Riau. Mangrove fruit can be developed into various processed foods, but processed foods derived from mangroves have not been widely developed and are of interest to coastal communities. Kombucha tea is a probiotic beverage produced through the fermentation of tea and sugar using a kombucha starter known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The presence of sugar in kombucha colonies is a vital source of nutrition. Additionally, fruit juice can be incorporated to create variations of kombucha tea. Kedabu fruit (Sonneratia ovata B.), a native fruit of Riau Province, is recognized for its high carbohydrate content and secondary metabolites, which exhibit potential antibacterial properties. This research developed four formulations of kombucha tea, each with different concentrations of kedabu fruit juice (0%, 10%, 20%, and 30%). The study’s objectives were to formulate, evaluate the physicochemical properties and antibacterial activity of these formulations against Escherichia coli and Staphylococcus aureus. The organoleptic properties, alcohol content, pH, %TTA (Total Acidity Titratable), total LAB (Lactic Acid Bacteria), and yeast count were assessed during a 14-day fermentation period. The assay results indicated that the kombucha fruit kedabu tea formulation exhibited favorable organoleptic characteristics, a decrease in pH, an increase in %TTA, total LAB, and yeast count within the acceptable range defined by standards. Moreover, it displayed inhibitory activity against Escherichia coli and Staphylococcus aureus bacteria, falling within the weak to moderate categories.
GEMAGOSPA(Gerakan Masyarakat Gunakan Obat Saat Puasa) Puskesmas Senapelan Pekanbaru Arundita, Silvy; Lestari, Putri; Ningsih, Yozi Fiedya; Rahmah, Musyirna; Nanang; Sakinah, Norma; Muthmainnah, Nurillah; Aulya, Nurliza; Putri, Putri; Ayuni, Putri; Melati, Putri; Fitri, Ramadini; Safitri, Ramanda; Yunelva, Rinda
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 3 (2025): Agustus - October
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i3.2952

Abstract

Ramadhan merupakan bulan penuh berkah sekaligus tantangan bagi umat Muslim yang sedang menjalani terapi obat. Perubahan pola makan, jam tidur, serta waktu konsumsi makanan dan minuman secara langsung menyebabkan pergeseran jadwal penggunaan obat. Kondisi ini tidak hanya berpotensi mengurangi kenyamanan pasien, tetapi juga dapat memengaruhi farmakokinetika obat, sehingga berisiko menurunkan efektivitas terapi maupun meningkatkan kemungkinan timbulnya efek samping apabila tidak dikelola dengan baik. Oleh karena itu, pemahaman yang tepat mengenai cara penggunaan obat selama berpuasa menjadi hal yang sangat penting bagi masyarakat. Berdasarkan fenomena tersebut, kegiatan pengabdian ini dilaksanakan dengan tujuan memberikan edukasi kepada masyarakat tentang penggunaan obat yang aman, bijak, dan sesuai aturan medis di bulan Ramadhan. Edukasi dilakukan melalui penyuluhan interaktif dengan dukungan media edukasi berupa brosur atau leaflet yang mudah dipahami. Untuk mengetahui efektivitas kegiatan, masyarakat terlebih dahulu diberikan kuesioner pre-test dan kemudian post-test dengan menggunakan lembar ceklis sebagai instrumen evaluasi. Hasil analisis menunjukkan adanya peningkatan pengetahuan yang signifikan dengan nilai p-value 0,000 (p < 0,05) berdasarkan uji Wilcoxon. Temuan ini membuktikan bahwa penyuluhan sederhana yang disertai media edukatif mampu meningkatkan pemahaman masyarakat terkait cara penggunaan obat saat berpuasa. Dengan demikian, kegiatan ini tidak hanya bermanfaat bagi keberlanjutan terapi, tetapi juga mendukung kualitas hidup umat Muslim selama menjalankan ibadah Ramadhan
Optimizing carrot extract serum (Daucus carota L.) for anti-aging: efficacy in moisturizing and pore size reduction using Box-Behnken design method Iskandar, Benni; Antasya, Vaylia; Nasution, Musyirna Rahmah; Frimayanti, Neni; Peng-Wei, Ching; Khairani, Sondang
JURNAL ILMU KEFARMASIAN INDONESIA Vol 23 No 2 (2025): JIFI
Publisher : Faculty of Pharmacy, Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v23i2.1566

Abstract

Carrot extract (Daucus carota L.) contains various bioactive compounds, including vitamins A, B, and C, alkaloids, flavonoids, tannins, anthraquinones, saponins, diterpenes, steroids, beta-carotene, phenols, terpenoids, and minerals, all of which possess antioxidant properties. These compounds are known to help slow down the aging process. The aim of this study was to determine the optimal concentrations of gelling and alkalizing agents, assess their interactions, and evaluate the anti-aging effects of the most effective serum formulation. The formulation was optimized using the Box–Behnken design with two key factors: Carbopol 940 concentration (0.5–1%) and triethanolamine (0.5–1%). The effects on pH, adhesion, and spreadability were evaluated. The best formulation was achieved with 0.837% Carbopol 940 and 0.855% triethanolamine, showing a pH error of 2.45%, adhesion error of 0.76%, and spreadability error of 1.01%, all within acceptable limits (errors < 10%). After four weeks of stability testing, the formulation remained stable, well-mixed, with a pH of 5.16, an adhesion time of 1.60 seconds, and spreadability of 6.73 cm, with no discomfort. The combination of Carbopol 940 and triethanolamine improved the physical properties, enhancing anti-aging effects compared to the base formula. The optimized serum increased skin moisture by 84.62%, reduced pore size by 64.71%, lightened spots by 62.79%, and reduced wrinkles by 67.50%. This indicates the optimized carrot extract serum is stable, safe, and effective as an anti-aging agent, making it a promising natural skincare product.
Co-Authors -, Hasmalina Abdi Wira Septama Abdifi, Reza Afnita, Fakhiratunnisa Afrida Yeti Afrizal Tanjung Agfa Febriyananda agistia, nesa Agustini, Tiara Tri Akmal Djamaan Amnan, Wekis Raya Anggraini, Annisa Fitri Anita Lukman Annisa Riski Permata Sari Antasya, Vaylia Aqilla, Alya Armon Fernando Armon Fernando Arundita, Silvy Aulya, Nurliza Ayuni, Putri Azhari, Weriska Restu Bella Ardhiyati BENNI ISKANDAR Cahyani, Ardhia Regita Dasni Syafril Dasni Syafril Deni Anggraini Dita Bina Julianti Habeahan Diwa, Resi Oktamara Dwi Andreyas Elsa Etavianti Emrizal Enda Mora Etavianti, Elsa Febrian, Dyan Fina Aryani, Fina Firman Nugroho Fitri, Ramadini Fitri, Valentina Furi, Mustika Ginta Rio Maranti Gressy Novita Gustina &#039; Haiyul Fadhli Hanifa, Elvi Hasmalina - Hasmalina Nasution Husnawati Ihsan Ikhtiarudin Intan Putri Utami Irwan Irwan Jannah, Ninuk Rodhiatul Ladiona, Maria Yella Lamun Bathara Manik, Dhea Putri Bertuah Br Maria Yella Ladiona Martina Br Manullang Masnun, Lidiatil Meiriza Djohari, Meiriza Melati, Putri Melzi Octaviani Milianty, Jesy Muthmainnah, Nurillah Nabilah, Clara Nabilla, Vivi Gita Nanang Nasution, Tio Afandi Neni Frimayanti Ningrum, Tilar Eka Widia Ningsih, Yozi Fiedya Nur Rahmadani Fitri Nurhapipah, Nurhapipah Pardede, Depa Gloria Kristin Peng, Wei-Ching Peng-Wei, Ching Putri Lestari, Putri Putri Putri, Putri Rabiatul Adawiyah Rahayu Utami Rahayu Utami Utami Rahma Dona Rahman, Sumiati Rajeb Fadillah ramadhan, alfitrah Ramadhani, Elsha Fadhika Dwi Ratna Sari Dewi Reza Abdifi Ronapadua Musyirna Rahmah Nasution Sahara dan Emma Susanti Ronapadua Sahara Ruska, Shinta Liana S.Farm., M.Farm., Apt, Sondang Khairani Safitri, Ramanda Sahara, Ronapadua Sakinah, Norma Saryono Saryono Septi Muharni Silvera Devi Simanjuntak, Asnika Putri Sri Hardianti Sudarsi, Yulisma Suhelmi - Suhelmi - Sumiati Rahman Syahbandi, Ilham Syahril Nedi Syamira Tri Budhi Murdiati Tri Budhi Murdiati Tria Halianti Triani, Leni Winda Sri Wahyuni Wira Noviana, Wira Noviana Wulan Desmar Utari Yuharmen - Yulisma Sudarsi Yunelva, Rinda