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All Journal EduChemia: Jurnal Kimia dan Pendidikan Indonesia Natural Research Pharmaceutical Journal (INRPJ)
Fenti Fatmawati
Sekolah Tinggi Farmasi Bandung
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology

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Validasi Metode dan Penentuan Kadar Asam Salisilat Bedak Tabur dari Pasar Majalaya Fenti Fatmawati; Lina Herlina
EduChemia (Jurnal Kimia dan Pendidikan) Vol 2, No 2 (2017): Available Online in July 2017
Publisher : Department of Chemical Education Faculty of Teacher Training and Education Universitas Su

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.982 KB) | DOI: 10.30870/educhemia.v2i2.1187

Abstract

Bedak Salisil adalah bedak yang mengandung asam salisilat sebagai zat aktifnya. Bedak ini pada umumnya digunakan untuk menghilangkan keluhan gatal-gatal yang disebabkan oleh biang keringat, dan gangguan kulit lainnya. Kadar asam salisilat dalam bedak tidak boleh lebih dari 2% berdasarkan peraturan Badan POM. Tujuan penelitian ini adalah melakukan validasi metode dan menentukan kadar asam salisilat dalam sediaan kosmetika bedak tabur berlabel (bermerk) dan non label (tanpa merk) menggunakan metode spektrofotometri UV. Hasil penelitian menunjukkan kurva kalibrasi linier dengan persamaan regresi  y= 0,029x + 0,038 dan koefisien korelasi (r) sebesar 0,999. Persen perolehan kembali asam salisilat dalam sampel simulasi mempunyai rentang  91,28% - 96,71%. Koefisien variasi dalam hari sebesar 0,26%, sedangkan dalam antar hari nilai koefisien variasi adalah 0,25%, 0,33% and 0,26%. Hasil penelitian menunjukkan bahwa uji validitas yang dilakukan menunjukkan bahwa metode spektrofotometri uv vis telah memenuhi persyaratan validasi. Enam sampel kosmetik bedak tabur yang dianalisis mengandung asam salisilat. Hasil penelitian menunjukkan bahwa kadar asam salisilat dalam produk kosmetik tidak melebihi batas maksimal dan aman untuk digunakan. Kadar asam salisilat yang diperoleh pada tiga sampel berlabel adalah 1,66%, 0,50% dan 0,19%. Kadar asam salisilat pada tiga sampel non label adalah 0,15%, 0,19% dan 0,09%.
ANALISIS Cd PADA SEDIAAN EYESHADOW DARI PASAR KIARACONDONG BANDUNG Fenti Fatmawati
INDONESIA NATURAL RESEARCH PHARMACEUTICAL JOURNAL Vol 1, No 2 (2016): Indonesia Natural Research Pharmaceutical Journal
Publisher : Fakultas Farmasi Universitas 17 Agustus 1945 Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.413 KB) | DOI: 10.52447/inspj.v1i2.795

Abstract

In this research has been done cadmium analysis (Cd) on eyeshadow cosmetics derived from Kiaracondong Market Bandung City with Atomic Absorption Spectrophotometric method. Samples were taken at random from the registered and unregistered. The purpose of this research is to determine the content of cadmium metal (Pb) on eyeshadow cosmetic obtained from Kiaracondong Bandung market and to determine the safety of the eyeshadow  with reference to BPOM regulation. Based on the result of research, we obtained the data that content of cadmium on unregistered eyeshadow sample that is 1,018; 0.720 and 0.805. The content of cadmium on registered eyeshadow samples that is 0.371; 1,631 and 1,161 bpj. All samples, whether registered or unregistered, can be declared safe Kata kunci: Cadmium, eyeshadow, AAS validation methode
IDENTIFICATION OF ATSIRI OIL COMPONENTS IN SPICES COFFEE USING KG S Fenti Fatmawati
INDONESIA NATURAL RESEARCH PHARMACEUTICAL JOURNAL Vol 2, No 2 (2017): Indonesia Natural research Pharmaceutical Journal
Publisher : Fakultas Farmasi Universitas 17 Agustus 1945 Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.584 KB) | DOI: 10.52447/inspj.v2i2.978

Abstract

Spice coffee is a blend of arabica and  robusta coffee bean by using the addition of spice such as ginger, red ginger, galingale, black paper, cardamom, cumin and cinnamon. Spice coffee is intended to improve the taste of fresh coffee and warm. This study aims to determine the essential oil component in spice coffee. Identification of essential oil components has been done by using Gas Chromatography Spectrometry Mass (GC-MS) method in spice coffee produced from 3 cities Bandung, Surabaya and Malang. The first step was sample preparation using vapor distillation and extraction with solvent. The second step was to identify essential oil components in the sample using the GC- MS method. The result of identification essential oil component in spice coffee showed that in sample A had 3 main components identified as Phenol,nonyl (53.40%), 4-Azido-Phenol 18.70%) and Caffeine (98.40%), sample B has 4 main components identified as γ-Terpinene (32.80%), Linalool (43.20%), α-Terpineol (30.30%) and Caffeine (98.40%), sample C has 7 main components identified as Linalool (53.4%), 4-Terpineol (55.0%), α-Terpineol (32.9%), Cinnamyl alcohol (78.2%), α-Curcumene (84.2%), Caffeine (98.3%) and Gingerol (93.7%). Key words: Coffee, Essential oil, Spice.
Co-Authors Lina Herlina