Article Per Year (5 Year)
p-Index From 2021 - 2026
1.745
P-Index
This Author published in this journals
All Journal Majalah Farmasetika Edukasi Masyarakat Sehat Sejahtera (EMaSS) Medical Sains : Jurnal Ilmiah Kefarmasian Indonesian Journal of Jamu PharmaCine: Journal of Pharmacy, Medical and Health Science
Reza Pratama
Department Of Pharmaceutics And Pharmaceutical Technology, Faculty Of Pharmacy, Universitas Bhakti Kencana, Bandung, West Java, 40614
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
Review : Stabilitas Bahan Alam dalam Mikroenkapsulasi Reza Pratama; Marline Abdassah; Anis Yohana Chaerunisaa
Majalah Farmasetika Vol 6, No 3 (2021): Vol. 6, No. 3, Tahun 2021
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mfarmasetika.v6i3.33172

Abstract

Mikroenkapsulasi merupakan teknologi menyalut bahan inti yang digunakan sebagai teknik perlindungan bahan inti dari pengaruh lingkungan, meningkatkan stabilitasnya, menutupi bau dan rasa, dan juga dapat mempertahankan sifat asli dari bahan inti yang dienkapsulasi. Dari beberapa penelitian bahan alam memiliki kelemahan dalam stabilitas penyimpanannya sehingga mikroenkapsulasi dapat menjadi pilihan untuk mejaga setabilitasnya. Metode pembuatan mikroenkapsulasi dibedakan menjadi beberapa proses secara Kimia, Fisika-Kimia dan Fisika. Artikel ini dibuat menggunakan metode dan referensi yang didapat dari beberapa database dan instrumen pencarian secara online yang diterbitkan secara nasional dan internasional. Referensi yang didapatkan berasal dari database elektronik seperti google scholar, sciendirect, MDPI, NCBI dari tahun 2007-2020. Artikel ini akan membahas stabilitas dari bahan alam yang dibuat ke dalam bentuk mikroenkapsulasi. Dari beberapa penelitian menggunakan bahan inti yang berasal dari bahan alam membuktikan bahwa mikroenkapsulasi dapat membantu bahan inti tersebut menjadi lebih stabil dalam penyimpanan, menjaga umur simpan dari bahan inti menjadi lebih lama dan dapat mempertahankan aktivitas dari bahan inti tersebut. Mikroenkapsulasi dapat menjadi pilihan untuk menjaga stabilitas dari bahan alam.
PENINGKATAN LITERASI GIZI UNTUK MENGURANGI KONSUMSI SUGAR SWEETENED BEVERAGES PADA SISWA SMA Yakobus Sinaga; Elis Susilawati; Reza Pratama; Rany Yulianie; Neneng Elviana
Edukasi Masyarakat Sehat Sejahtera (EMaSS) : Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2 (2023): Juli
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/emass.v5i2.145

Abstract

Sekitar 49,5% dari Siswa SMA di Kota Bandung memiliki tingkat literasi gizi yang rendah. Di sisi lain, ditemukan juga bahwa pada kebanyakan siswa/i memiliki kebiasaan untuk mengkonsumsi Sugar Sweetened Beverages (SSB) atau minuman dengan kandungan gula yang tinggi. Kedua hal ini dapat merupakan faktor resiko yang dapat menuntun kepada banyak penyakit kronis di masa depan. Oleh karena itu tujuan dari kegiatan pengabdian kepada masyarakat ini adalah berkolaborasi dengan SMA Advent Naripan dan SMA 4 Muhammdiyah untuk meningkatkan literasi gizi dan mengurangi konsumsi SSB. Kegiatan ini telah dilakukan di kedua sekolah tersebut pada tanggal 14 dan 18 November diikuti oleh total 352 siswa. Berdasarkan hasil pretest dan posttest melalui kuesioner yang diberikan kepada partisipan diketahui bahwa siswa/i memiliki peningkatan yang signifikan dalam hal nilai literasi gizi (t319 = 17,727, p < 0.01). Di sisi lain, konsumsi SSB para peserta kegiatan ini memiliki perubahan yang signifikan (Z = -3,508; p < 0,01) dimana 41,9% siswa/i sudah mengurangi konsumsi SSB setiap minggunya. Oleh karena itu dapat disimpulkan bahwa kegiatan ini telah meningkatkan literasi gizi dan juga mengurangi konsumsi SSB pada partisipan yang hadir. Oleh karena itu disarakan juga agar kegiatan seperti ini dapat dilakukan pada sekolah-sekolah lain agar dapat mendidik sisaw/i kepada pola makan yang jauh lebih sehat.
FORMULATION AND EVALUATION OF EFFERVESCENT GRANULE OF WHITE TEMU RHIZOME EXTRACT (Curcuma zedoaria (Christm.) Roscoe.) AS ANTIOXIDANT Reza Pratama; Deny Puriyani Azhary; Soni Muhsinin; Adinda Khumairani
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 8 No 4 (2023)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v8i4.1050

Abstract

More than 9,606 plant species have medicinal properties, but only around 3-4% of these have been cultivated commercially and used in traditional medicine in Indonesia. One of the natural ingredients believed to have properties is the white temu rhizome. White Curcuma rhizomes are usually processed into food and drinks. White ginger rhizome has antioxidant activity. Antioxidants are secondary metabolites found in herbal plants and have pharmacological activities that can minimize free radicals. Several studies have shown that white ginger rhizomes have antioxidant activities that can remove free radicals. This research aims to formulate an effervescent granule preparation. for white temu rhizome extract (Curcuma zedoaria (Christm.) Roscoe) using the wet granulation method, which meets the requirements for the physical properties of granules and has antioxidant activity. Several formulae were selected from various combinations. Next, an evaluation was performed to determine the physical properties and activities of the formulated granules. The evaluation results showed that all formulations met the requirements of the physical properties of the granules. Qualitative antioxidant activity testing using TLC plates showed positive antioxidant results in the extract and effervescent granule preparation of white curcuma rhizome extract and in quantitative testing it was found that the IC50 value of white curcuma rhizome extract was in the strong category and in the effervescent granule preparation of white curcuma rhizome extract, the granules were found to be in the strong category. Keywords: Effervescent Granule, Extracts, White Temu Rhizome (Curcuma zedoaria (Christm.) Roscoe), Antioxidants
DETECTION OF WHITE RICE ADULTERANTS IN LAMPUNG ROBUSTA COFFEE EXTRACT USING FT-IR METHOD BY FINGERPRINT ANALYSIS AND PRINCIPAL COMPONENT ANALYSIS Ivan Andriansyah; Liling Dwi Ambaga; Reza Pratama; Fauzan Zein Muttaqin
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 9 No 2 (2024)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v9i2.1254

Abstract

Lampung Province has 3 areas that produce coffee: West Lampung, Tanggamus, and Waykanan, which can produce 51,484 tons of coffee annually. The high demand for coffee and limited harvest are some factors that cause the addition of adulterants to coffee products such as corn, soybeans, rye, coffee beans, and rice. This study aims to detect rice adulterants in Lampung robusta coffee using the FTIR spectrophotometric method combined with chemometric analysis using the PCA (Principal Component Analysis) method. FTIR spectrophotometric method combined with chemometric analysis using PCA (Principal Component Analysis) method. The PCA method was validated using the cross-validation method. Samples were taken from 3 Lampung coffees on the market. The extraction process was carried out on Lampung coffee and Lampung rice from 3 regions using 96% ethanol. After concentrating, the coffee and rice extracts were measured using FTIR and read in the 4000-650 cm-1 wave number range. Different wave number curves were obtained between coffee and rice. A pre-processing chemometric analysis was performed, which resulted in the classification of Robusta coffee and rice using PC1 and PC2 (50% and 24%). The results of PCA analysis showed that PC1 and PC2 in the three Lampung coffee samples, samples A and C, did not contain adulterants, while sample B was suspected of containing white rice.  Keywords: Alduteran, FTIR, Chemometrics, PCA, Lampung Robusta Coffee.
Development and Evaluation of Topical Gel Containing Rosa spp. Extract for Anti-Acne and Anti-Aging Properties Diki Zaelani; Abdul Mulki Irfani; Merylance Stefany Sanggo; Jajang Japar Sodik; Reza Pratama
Jurnal Jamu Indonesia Vol. 11 No. 2 (2026): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jji.v11i2.470

Abstract

The present study aimed to develop and evaluate a topical gel containing ethanolic red rose flower extract as a potential natural anti-acne and anti-aging preparation. The extract was screened for phytochemicals, and the gel was formulated with varying concentrations of Carbopol 940 (0.25-1.25%). The gels were characterized for their organoleptic properties, pH, viscosity, spreadability, and in vitro antibacterial activity against Cutibacterium acnes. Phytochemical screening revealed the presence of alkaloids, flavonoids, quinones, tannins, saponins, triterpenoids, and anthocyanins in the extract. Organoleptic evaluation showed that Formulas 2 (0.5% Carbopol) and 3 (0.75% Carbopol) had the most suitable characteristics for a cosmetic gel, with moderate viscosity, non-greasiness, rapid absorption, and user comfort. Viscosity testing confirmed pseudoplastic flow behavior, with Formulas 2 and 3 exhibiting an optimal balance between physical stability and ease of application. Spreadability and adhesiveness tests further supported the suitability of these formulas. The pH of all formulas ranged from 7.02 to 7.08, requiring further optimization to match the skin's physiological pH. Antibacterial testing revealed that all gel formulas containing 1% extract showed strong inhibition against C. acnes (inhibition zones of 15.0 ± 1.2–1.3 mm), attributed to the presence of flavonoids, tannins, and other bioactive compounds. The results suggest that the red rose flower extract gel, particularly Formulas 2 and 3, has promising potential as a natural anti-acne and anti-aging preparation, offering a balance of physical stability, user comfort, and antibacterial activity.
Pengaruh Sumber Asam Basa terhadap Sifat Fisik dalam Formulasi Granul Effervescent : Tinjauan Pustaka Reza Pratama; Ida Hasanah; Widya Nurasih; Novaliana Devianti Sagita
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol. 5 No. 1 (2024): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v5i1.11229

Abstract

Background: Indonesia has abundant natural resources, including types of herbal plants. Herbal plants in Indonesia have various health benefits and have been widely processed in the form of functional drinks. Aim:. To reduce the often undesirable taste and odor characteristics of herbal medicine, it can be further processed into derivative products that taste good and have a longer shelf life. One way is to process it into an effervescent preparation. Method: Searching and collecting journal information is carried out electronically, namely by accessing international and national journal search sites such as online from Pubmed, Google Scholar and Sciencedirect. by using the keywords "Effervescent Granules" and "Effervescent Herbal Drinks". Result: In effervescent granules there are acids and bases, the acids used are citric acid and tartaric acid which are acid components commonly used in effervescent granules. The use of a single acid will cause difficulties in its manufacture. The combination of citric acid and tartaric acid in effervescent granule preparations aims to simplify the process of making effervescent granule formulations. Conclusion: The results of existing literature studies show that the combination of acids in effervescent preparations greatly facilitates the process of forming effervescent granules. The use of different combinations of acid sources affects the physical properties of effervescent granules, including flow rate, dissolution time, pH and others. Sodium bicarbonate as a base source has the most significant influence on water content. The acid combination commonly used in making effervescent granules is citric acid and tartaric acid. Keywords: Effervescent granules, citric acid, tartaric acid, sodium bicarbonate
Uji Toksisitas Subkronik Ekstrak Etanol Daun Sidaguri (Sida Rhombifolia L.) Terhadap Fungsi Hati dan Ginjal Pada Tikus: Subchronic Toxicity of Ethanol Extract of Sidaguri Leaves (Sida Rhombifolia L.) on Liver and Kidney Function in Rats Kharina Septi Lestari; Aulia Nurfazri Istiqomah; Reza Pratama; Boy Ignatius Simamora; Anissa Nadya Oktriyani
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol. 6 No. 2 (2025): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v6i2.13177

Abstract

Sidaguri leaves (Sida rhombifolia L.) have been widely used in traditional medicine due to their anti-inflammatory, diuretic, and analgesic properties. To ensure their safety, a subchronic toxicity study was conducted using ethanolic extracts of Sida rhombifolia leaves. The study involved male and female Wistar rats administered a dose of 14 mg/kg body weight (BW) daily for 90 days. Toxic symptoms were observed throughout the study period, followed by organ weight assessment, blood biochemical analysis (SGOT, SGPT, creatinine, and urea), and histological examination of heart and kidney tissues. The results showed no toxic symptoms or mortality in the test animals. Levels of SGOT, SGPT, creatinine, and urea remained within normal limits, with no statistically significant differences (p>0.05) between the control and treatment groups. Histological analysis revealed no signs of necrosis in heart and kidney tissues. In conclusion, the ethanolic extract of Sida rhombifolia leaves at a dose of 14 mg/Kg BW is non-toxic and considered safe for daily consumption. Keywords: Sidaguri leaves; Subchronic toxicity;  Histologic;  Liver;  Kidney.
Optimasi Formula Granul Effervescent Ekstrak Rimpang Temu Putih (Curcuma zedoaria) dengan Variasi Pemanis Alami sebagai Antioksidan: Optimization and Antioxidant Evaluation of Effervescent Granules Containing White Turmeric (Curcuma zedoaria) Rhizome Extract with Natural Sweeteners Diki Zaelani; Ratu Siti Robiatul Awaliyah; Rahmat Santoso; Emma Emawati; Reza Pratama
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol. 6 No. 2 (2025): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v6i2.13193

Abstract

White turmeric (Curcuma zedoaria), a member of the Zingiberaceae family, contains bioactive compounds with antioxidant potential, but its utilization remains limited due to its bitter taste and less practical traditional preparations. This study aimed to optimize the formulation of effervescent granules containing white turmeric rhizome extract using different natural sweeteners and to evaluate their physical properties and antioxidant activity. The effervescent granules were prepared by the wet granulation method using stevia (F1, 17.5%), palm sugar (F2, 10%), and corn sugar (F3, 14.5%) as sweeteners. The granules were evaluated for physical characteristics (organoleptic properties, moisture content, flow rate, angle of repose, dissolution time, pH, foam height, and hedonic test) and antioxidant activity using the DPPH method both qualitatively and quantitatively. The results showed that all formulas met the standard physical requirements of effervescent granules. The best formulation was obtained from F3 (corn sugar) with the highest acceptance score in the hedonic test. The antioxidant activity of white turmeric extract exhibited an IC₅₀ value of 53.53 ppm, while the effervescent granules showed strong antioxidant activity with IC₅₀ values of 62.53 ppm (F1), 62.62 ppm (F2), and 62.79 ppm (F3). These findings indicate that variations in natural sweeteners influence the sensory characteristics without significantly reducing the antioxidant potency of the formulation. Keywords: Effervescent granules; Curcuma zedoaria; Natural sweeteners; Antioxidant, Formulation optimization.
Co-Authors Abdul Mulki Irfani Adinda Khumairani Afria Hilda Restu Anis Yohana Chaerunisaa Anissa Nadya Oktriyani Aulia Nurfazri Istiqomah Boy Ignatius Simamora Deny Puriyani Azhary Diki Zaelani Diki Zaelani Emma Emawati Fauzan Zein Muttaqin Ida Hasanah Ivan Andriansyah Jajang Japar Sodik Jajang Japar Sodik Kharina Septi Lestari Liling Dwi Ambaga Marline Abdassah Merylance Stefany Sanggo Neneng Elviana Novaliana Devianti Sagita Rahmat Santoso Ratu Siti Robiatul Awaliyah Soni Muhsinin Susilawati, Elis Widya Nurasih Yakobus Sinaga Yulianie, Rany Zaelani, Diki