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All Journal Journal Pharmaceutical Science and Application (JPSA) Jurnal Kimia (Journal of Chemistry) Buletin Udayana Mengabdi Jurnal Farmasi Udayana Jurnal Biologi Udayana Jurnal Ilmiah Medicamento
Cokorda Istri Sri Arisanti
Program Studi Farmasi FMIPA Universitas Udayana, Bukit Jimbaran, Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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FORMULASI SEDIAAN SIRUP PENINGKAT IMUNITAS DARI HERBA MENIRAN (Phyllanthus niruri L.) W. O. Sugarda; K.D.C. Dewi; K.W.A. Putra; M.B. Yogiswara; C.B.A.C. Sukawati; P.A.R. Sutresna; N.L.G.J. Dewi; C.I.S. Arisanti; P.S. Yustiantara
Jurnal Kimia (Journal of Chemistry) Vol.13 No.2 Juli 2019
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.596 KB) | DOI: 10.24843/JCHEM.2019.v13.i02.p03

Abstract

Meniran herb (Phyllanthus niruri L.) is a plant that has been scientifically proven to have activity as a natural immunomodulator. The effectiveness of natural immunomodulators from meniran herbs can be improved by formulating the ethanolic extract of meniran herbs into syrup preparations. This research was conducted to find out that the herbal extracts obtained had fulfilled the parameters of extract quality standards so that they could be formulated into pharmaceutical products. Standardization of herbal extracts includes testing of moisture content, testing of total ash content, testing of acid-soluble ash content, and testing of total flavonoid levels. Ethanol extract of Meniran herbs was obtained by maceration using 95% ethanol. Testing the extract moisture content produced extracts with a moisture content of 7.295%. Total ash content was 3%, acid insoluble ash content was 1.2% and total flavonoid content was 3.15%. Keywords: formulation, immunity, syrup, Phyllanthus niruri L.
OPTIMASI FORMULA SEDIAAN SABUN MANDI CAIR DARI EKSTRAK KULIT MANGGIS (Garcinia Mangostana Linn.) Putu Yunia Irmayanti; Ni Putu Ayu Dewi Wijayanti; Cokorda Istri Sri Arisanti
Jurnal Kimia (Journal of Chemistry) Vol. 8, No. 2 Juli 2014
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (50.375 KB) | DOI: 10.24843/JCHEM.2014.v08.i02.p15

Abstract

Mangosteen rind is a valuable waste, rich in saponins, xanton, and tannin. Liquid soap was made by saponification reaction of ethanol extract of mangosteen rind and fats are reacted with KOH. This study aims to perform the optimization of liquid soap formula and determine its physical and chemical properties. Extract of mangosteen (Garcinia mangostana L.) obtained by maceration for 3 days with 70% ethanol, and vaccuum evaporated. Liquid soap was prepared by heating method for ± 3 hours. The evaluation consists of organoleptic test, pH, and specific gravity determination. The results show that the liquid soap from 2% ethanol extract of mangosteen rind is dark brown, homogenous liquid, has a characteristic odor and specific gravity between 1.022 to 1.036 g / ml, and pH between 12.16 to 12, 92. From the test results, liquid soap formulas which meet commercial criteria are formula V and VI.
EVALUASI KANDUNGAN SELULOSA MIKROKRISTAL DARI JERAMI PADI (Oryza sativa L.) VARIETAS IR64 I G. N. J. A. Prasetia; I D. A. Yuliandari; D. G. Ulandari; C. I. S Arisanti; A. A. I. S. H Dewandari
Jurnal Kimia (Journal of Chemistry) Vol.12 No.2 Juli 2018
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.055 KB) | DOI: 10.24843/JCHEM.2018.v12.i02.p01

Abstract

Pemanfaatan limbah hasil pertanian yang berupa jerami padi varietas IR64 di Bali belum optimal. Jerami padi yang merupakan suatu biomassa lignoselulosa dengan kandungan selulosa sekitar 40% dapat dikembangkan sebagai bahan baku pembuatan microcrystalline cellulose (MCC). Penelitian ini dilakukan untuk mengetahui kandungan alfa, beta dan gamma selulosa dari selulosa mikrokristal yang dihasilkan. Kandungan alfa selulosa merupakan komponen selulosa utama yang berpengaruh terhadap tingkat kemurnian dari suatu selulosa mikrokristal. Metode pembuatan selulosa mikrokristal dari jerami padi dilakukan dengan proses delignifikasi dengan NaOH 15% dan proses hidrolisis menggunakan variasi konsentrasi HCl yaitu 1,5N; 2N; 2,5N; 3N dan 3,5N. Hasil penelitian menunjukkan bahwa kadar alfa selulosa tertinggi yang diperoleh adalah 91,95%. Dari hasil penelitian ini, terlihat bahwa penggunaan NaOH dalam proses delignifikasi dan HCl 3,5N sebagai agen penghidrolisis pada jerami padi varietas IR64 mampu menghasilkan selulosa mikrokristal dengan kandungan alfa selulosa tertinggi.
FORMULASI DAN UJI PELEPASAN KRIM EKSTRAK ETANOL DAUN JAMBU BIJI DENGAN POTENSI ANTIJERAWAT N. P. Y. A. Dewi; N. L. G. W. Pebriani; P. A. Duarsa; P. C. I. Warnaya; I. D. A. A. D. Candraningrat; C. I. S. Arisanti
Jurnal Kimia (Journal of Chemistry) Vol. 14, No. 2 Juli 2020
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2020.v14.i02.p03

Abstract

Guava leaves contain quercetin which can inhibit the growth of Propionibacterium acne. Thus, guava leaves have the potential to be anti-acne. Based on the benefits of guava leaves, it is necessary to formulate the ethanol extract of guava leaves in cream preparation and its characterization as well as to know the rate of releasing active substances. Preparation and standardization of guava leaf simplicia was carried out. After that, maceration, standardization and phytochemical screening of guava leaf ethanol extract were done. Positive extracts containing flavonoids were formulated into cream preparation. The concentration of stearic acid as emulgator of 14% and 18% was optimized. The formula was tested for physical and chemical properties such as organoleptic, spreadability, adhesion, viscosity and pH. The optimum formula was characterized using Franz diffusion test to determine the release of the active substance. The results showed that concentration of stearic acid as emulgator influenced the physical and chemical properties of the cream. Based on the results of this study it could be concluded that the optimum formula was stearic acid concentration of 14% with the release active substances for 3 hours of 2,5882 mg. Keywords: Guava leaves, acne, cream, stearic acid, diffusion
FORMULASI SEDIAAN KRIM ANTI LUKA BAKAR DARI EKSTRAK AIR DAGING DAUN ALOE VERA P. O. Samirana; N. W. Satriani; P. R. Harfa; S. P. P. Dewi; C. I. S. Arisanti
Jurnal Kimia (Journal of Chemistry) Vol.14 No.1 Januari 2020
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.368 KB) | DOI: 10.24843/JCHEM.2020.v14.i01.p07

Abstract

Aloe vera (Aloe vera) is a plant that is empirically often used to heal burns. Aloe vera leaf meat water extract contains saponins and flavonoids, in addition it also contains tannins and polyphenols. This research was conducted to determine whether the extracted water of Aloe vera leaf meat had met the parameters of extract quality standards so that it could be used in formulations. The steps taken are the extraction of aloe vera leaf meat with the method of infundation maceration, standardization of Aloe vera meat water extraction including testing the determination of drying shrinkage, total ash content, determination of ash content which is insoluble in acid, determination of the essence of water soluble extract, determination of the extract soluble in ethanol and chemical screening, identification with FT-IR, preparation of cream preparations, evaluation of cream preparations. Aloe vera leaf meat extract was obtained by infudation technique. Tests for drying drying extract produced 26.33%, total ash content of 1.3%, water soluble extract content of 11.9% and ethanol soluble extract content of 12.01%, total flavonoid content of 2.9%. Keywords: Aloe Vera, Formulation, Cream, Burns.
OPTIMASI PROPILENGLIKOL DALAM FORMULASI SIRUP EKSTRAK RIMPANG JAHE SEBAGAI OBAT BATUK A. I. Artania; I K. G. G. G. Harta; G. W. A. P. Pratama; N. P. A. S. Ayu; I. G. A. P. Sukmarani; C. I. S. Arisanti
Jurnal Kimia (Journal of Chemistry) Vol. 14, No. 2 Juli 2020
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2020.v14.i02.p12

Abstract

Ginger (Zingiber officinale) has a pharmacological effect to be an antitussive which has been proven empirically and through in vivo activity testing. The use of ginger directly has a spicy and bitter taste, so it is not very popular. Based on this, it is necessary to formulate it into syrup preparation which has met the physical stability test to obtain the best formula. In this study, ginger rhizome water extract that had been standardized and screened was formulated into syrup preparations. The formulation was carried out by optimizing the amount of propylene glycol as co-solvents and anti-cap locking which was 15, 20, and 25% of syrup preparation. The results showed that the concentration of propylene glycol in ginger rhizome extract syrup preparation affected the physical stability of the preparation. The three formulas obtained have not met the physical stability tests (pH and viscosity), but formula 3 with 25% of propylene glycol was the optimum formula of ginger rhizome syrup. Keywords: Antitussives, Ginger (Zingiber officinale), Syrup, Propylenglycol, Viscosity Rimpang jahe (Zingiber officinale) memiliki efek farmakologi sebagai antitusif yang telah dibuktikan secara empiris dan melalui uji aktivitas secara in vivo. Penggunaan jahe secara langsung memiliki rasa pedas dan getir sehingga tidak begitu disukai. Berdasarkan hal tersebut maka perlu diformulasikan ke dalam sediaan sirup yang telah memenuhi uji kestabilan fisik untuk memperoleh formula terbaik. Pada penelitian ini, ekstrak air rimpang jahe yang telah terstandar dan telah dilakukan skrining diformulasikan menjadi sediaan sirup. Formulasi dilakukan dengan optimasi jumlah propilen glikol yaitu 15, 20, dan 25% sebagai kosolven dan anti-caplocking terhadap sediaan sirup. Hasil yang diperoleh adalah konsentrasi propilenglikol dalam sediaan sirup ekstrak rimpang jahe berpengaruh terhadap stabilitas fisik sediaan. Tiga formula yang dikerjakan belum memenuhi persyaratan uji kestabilan fisik, namun formula 3 dengan 25% propilen glikol merupakan formula terbaik dari sirup rimpang jahe. Kata kunci: Antitusif, Rimpang jahe (Zingiber officinale), Sirup, Propilenglikol, Viskositas
PENINGKATAN KUALITAS DAN NILAI FES NIRA AREN DI DESA TARO TEGALLALANG MELALUI DIVERSIFIKASI PRODUK OLAHAN D.A. Swastini; Y. Ramona; C.I.S. Arisanti
Buletin Udayana Mengabdi Vol 17 No 1 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.308 KB) | DOI: 10.24843/BUM.2018.v17.i01.p07

Abstract

Sucrose, electrolyte, vitamin, as well as probiotic bacterial contents of palm juice (Arrenga pinnata Merr) areuseful for the maintenance of the healthiness of human body. Due to its low glycemic index, palm sugar issafe to consume and has high potential for use as an alternative companion sugar for diabetes mellituspatients. In Taro village, almost 90% of the people there manage palm sugar plantations, but their ability toprocess and distribute their products is still limited. This program of Science and technology for the Societyaims to improve the quality and value of FEs palm juice by applying revitalization and diversificationmethods. Revitalization was conducted by socializing pre and postharvest preparation techniques andprocedures and the outcomes were measured by questionnaires. Diversification methods were conductedthrough training and advisory preparation of isotonic and probiotic drinks, as well as production of sugarcrystal. The results of this socialization showed that there was an increase in average knowledge of farmersfrom 22.57% (before socialization) to 73.87% (after socialization). Product diversification did not onlyincrease the value of FEs palm juice, but also saved energy and time of processing. As the product wassupported by credible results of laboratory tests, this product is currently marketed in some touristdestinations, such as Tegallalang, Gianyar.
PELATIHAN PENGOLAHAN GARAM DAN MADU MENJADI PRODUK MASKER WAJAH KEPADA PETANI GARAM DI DESA JIMBARAN KECAMATAN KUTA SELATAN N.P.L. Laksmiani; N. K. Warditiani; C.I. S. Arisanti; M. A. P. P. Rashid
Buletin Udayana Mengabdi Vol 15 No 3 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.374 KB)

Abstract

Padatnya aktivitas yang dilakukan oleh setiap individu khususnya kaum perempuan saat ini, menuntutmereka untuk mendapatkan perawatan kecantikan yang cepat dan instan. Salah satu cara merawatkecantikannya adalah dengan menggunakan masker wajah. Masker wajah yang ada saat ini dibuat denganformulasi campuran bahan alami dan sintetis yang memudahkan konsumen memakainya, tetapi jarangterdapat masker yang memanfaatkan garam sebagai bahan utamanya. Garam sejak dahulu telah diketahuimemiliki banyak khasiat bagi tubuh dan kulit, tetapi pemanfaatannya sebatas digunakan sebagai garam mandiatau dioleskan diwajah dengan campuran madu. Oleh karena itu muncul inovasi untuk menjadikan garam danmadu sebagai bahan dasar dalam masker wajah dan memberikan pelatihan kepada para kelompok tani garammengenai pengolahan garam menjadi masker wajah alami. Kegiatan ini juga diharapkan mampumeningkatkan kondisi perekonomian dari petani garam di jimbaran sehingga tidak ada menjual garam sajatapi mampu mengolah garam tersebut menjadi produk dengan nilai jual yang lebih tinggi. Pelaksanaanpelatihan dilakukan dalam tiga tahap yaitu; kegiatan praproduksi yang mencakup tahap pengadaan alat danpenyiapan bahan baku, kegiatan pelatihan dan produksi yang mencakup tahap formulasi produk masker dantahap pengemasan produk, serta kegiatan pascaproduksi yang mencakup proses pemasaran, strategipemasaran produk. Pelatihan dilakukan pada tanggal 9 Juni 2015 di Jalan Setra Desa Jimbaran. Pelatihan inidisambut dengan sangat antusias dan berhasil mengolah garam menjadi produk masker wajah. Produkmasker wajah telah dilakukan pengujian secara mikrobiologi, fisika dan kimianya. Dari hasil uji diketahuiproduk memiliki kualitas yang baik.
PENGARUH RASIO AMILUM:AIR DAN SUHU PEMANASAN TERHADAP SIFAT FISIK AMILUM SINGKONG PREGELATIN YANG DITUJUKAN SEBAGAI EKSIPIEN TABLET Kadek Lenny Karisma Sari; I G.N. Jemmy Anton Prasetia; Cok. Istri Sri Arisanti
Jurnal Farmasi Udayana Vol. 1, No. 1, Tahun 2012
Publisher : Departement of Pharmacy, Faculty of Mathematics and Natural Science, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1062.806 KB)

Abstract

Cassava starch is the common type of starch with enormous application in pharmaceutical industries. However, cassava starch has poor compressibility and flowing hard. Therefore, it is need to be modified. One of starch modification methods is physical method like gelatinization because easier than the other method. A good pregelatin starch will be formed by the addition of water and use the proper temperature. This research aimed todetermine the effect ofratio starch:waterandheatingtemperature of cassavastarchtowardphysical characteristic ofpregelatinized cassavastarchintendedasa tabletexcipient. This research was conducted through several stage. First, the manufacture of pregalatinized cassava starch by using ratio starch:water that are 1:0,5 ; 1:0,75, 1:1 and heating temperature are 50°C ; 55°C ; 60°C. Furthermore, cassava starch and pregelatinized cassava starch preliminary tested. Starch which meets the standard then tested their physical properties including moisture testing, particle size distribution test, flow properties test dan compressibility test. Starch with physical properties that meet the requirements then compressed with direct compression method and tested. Testing includes weight uniformity, hardness, friability and disintegrant time. Data were analyzed with one-way ANOVA and LSD with 95% confidence level. The result indicated, the addition of water and heating temperature gives a significance influence (P<0,05) toward the flow characteristic and compressibility of pregelatinized cassava starch. Increasing the amount of water and heating temperature causes decreasing of compressibility. Decreasing of compressibility make flow properties is better. Based on physical properties of test criteria tablet, then selected ratio 1:1 (50°C) as selected formula for tablet excipient direct compression method.
PERUBAHAN SIFAT FISIK AMILUM SINGKONG (Manihot esculenta Crantz) AKIBAT FERMENTASI MENGGUNAKAN Lactobacillus acidophilus Surbakti K. E.; Setyawan E. I.; Arisanti C. I. S.
Jurnal Farmasi Udayana Vol. 2, No. 2, Tahun 2013
Publisher : Departement of Pharmacy, Faculty of Mathematics and Natural Science, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.63 KB)

Abstract

Amilum singkong (Manihot esculenta Crantz) merupakan salah satu amilum yang berpotensi untuk digunakan sebagai bahan tambahan dalam industri farmasi. Amilum singkong alami memiliki kelemahan yaitu sifat alir dan kompaktibilitas yang buruk. Modi?kasi secara enzimatis menggunakan Lactobacillus acidophilus dilakukan untuk memperbaiki kelemahan amilum singkong alami tersebut. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi Lactobacillus acidophilus terhadap sifat ?sik amilum singkong. Pada penelitian ini dilakukan fermentasi amilum singkong menggunakan Lactobacillus acidophilus konsentrasi 3x108 CFU/mL, 6x108 CFU/mL dan 9x108 CFU/mL. Pengaruh variasi konsentrasi Lactobacillus acidophilus terhadap sifat fisik amilum singkong diuji melalui uji sifat fisik yaitu uji kadar air, distribusi ukuran partikel, sifat alir dan kompaktibilitas. Data yang diperoleh kemudian dianalisis dengan ANOVA-one way dengan taraf kepercayaan 95% (p<0,05). Hasil penelitian menunjukkan bahwa variasi konsentrasi Lactobacillus acidophilus mempengaruhi sifat ?sik amilum singkong terfermentasi. Sifat ?sik yang dipengaruhi antara lain kadar air, distribusi ukuran partikel, sifat alir dan kompaktibilitas. Semakin tinggi konsentrasi Lactobacillus acidophilus yang digunakan maka kadar air semakin kecil, distribusi ukuran partikel menjadi sempit, amilum lebih cepat mengalir, sudut diam yang dihasilkan semakin kecil dan persentase kompaktibilitas semakin kecil. Konsentrasi Lactobacillus acidophilus 9x108 CFU/mL menghasilkan sifat fisik amilum singkong yang paling baik.
Co-Authors A. A. I. S. H Dewandari A. I. Artania A.A.I.A. Sica Oktavillariantika C.B.A.C. Sukawati D. G. Ulandari Dewa Ayu Swastini Dewantara P. I G. N. A. Eka Indra Setyawan G. W. A. P. Pratama H. Rachmawati I D. A. Yuliandari I G.N. Jemmy Anton P I Gusti Agung Gde Bayu Wirama I Gusti Ngurah Jemmy Anton Prasetia I K. G. G. G. Harta I Made Agus Gelgel Wirasuta I. D. A. A. D. Candraningrat I. G. A. P. Sukmarani J.S. Pamudji K.D.C. Dewi K.W.A. Putra Kadek Lenny Karisma Sari Komang Ayu Mariyani Kurniawan I. N. Y. M. A. P. P. Rashid M.B. Yogiswara Monika Yanti, Ni Luh Putu Kris N. L. G. W. Pebriani N. P. A. S. Ayu N. P. Y. A. Dewi N. W. Satriani N.L.G.J. Dewi Ni Kadek Warditiani Ni Putu Ayu Dewi Wijayanti Ni Putu Eka Leliqia Ni Putu Linda Laksmiani Ni Putu Uma Sari Dewi P. A. Duarsa P. C. I. Warnaya P. R. Harfa P.A.R. Sutresna Paradipa I P.B.M Puspitasari L Putu Oka Samirana Putu Yunia Irmayanti Rissang Bagus Sigit Priyanta S. P. P. Dewi S.P. Puspita Dewi Setyawan E. I. Surbakti K. E. W. O. Sugarda Wedana JS S. M. Wiguna I P.G.S.D. Wijayanti N P.A.D Y.C. Sumirtapura Yan Ramona Yustiantara, Putu Sanna