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All Journal Jurnal Pengabdian Kefarmasian JURNAL KESEHATAN YAMASI MAKASSAR
Raymond Arief N Noena
AKADEMI FARMASI YAMASI
Humanities Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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PENGARUH METODE MASERASI BERTINGKAT TERHADAP NILAI RENDEMEN DAN PROFIL KRAMOTOGRAFI LAPIS TIPIS (KLT) EKSTRAK DAUN KEMANGI (Ocimum basilicum L.) admin; Zulfahmi Hamka; Raymond Arief
Jurnal Kesehatan Yamasi Makassar Vol. 6 No. 1 (2022): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

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Abstract

Effect of graded maceration method on yield value and thin layer chromatographic profile (TLC) of basil leaf extract (Ocimum basilicum L.) Research has been carried out related to the effect of the multilevel maceration method on the yield value and thin layer chromatographic profile (tlc) of basil leaf extract (Ocimum basilicum L.). This research method is carried out by observation in the laboratory. This study aims to calculate the yield value and determine the Thin Layer Chromatography Profile (TLC) of basil leaf extract using the stratified maceration method. The samples were macerated in stages with N-hexane and 96% ethanol as solvents. The yield value and thin layer chromatography profile were calculated. The results showed that the NH sample obtained a yield value of 1.34% while the ET sample obtained a yield value of 5.71% which means that the multilevel maceration method affected the extract yield from basil leaves (Ocimum basilicum L.). The results on the Thin Layer Chromatography profile, the spots that produce the most are ET samples with non-polar eluent (ethyl acetate: n-hexane) in a ratio of 3:7 which get 12 spots, while the least spots are NH samples with polar eluents (ethyl acetate: n-hexane) with a ratio of 7:3 which got 4 spots.
FORMULASI DAN KARAKTERISTIK BEDAK DINGIN KOMBINASI BEBERAPA PATI Raymond Arief
Jurnal Kesehatan Yamasi Makassar Vol. 6 No. 2 (2022): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

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Abstract

Cold powder is one of the traditional cosmetics made from natural ingredients, processed traditionally and based on knowledge for generations. This study aims to formulate cold powder using the basic ingredients of a combination of rice starch that has been soaked for one day (F1) and for five days (F2). added starch of yam bean, curcuma and mung bean and conducted quality test preparations produced with test parameters including: organoleptic, homogenous, pH value and spread test. The results showed that F1 and F2 preparations showed uniform results and found the provisions set.
Co-Authors A. Tenriugi Daeng Pine admin Base, Nurul Hidayah Fitriwanti Fitriwanti Hamka, Zulfahmi Hernawati Basir Kristiana Kristiana Rusmin Rusmin Solly Aryza St Ratih Hardiyanty Yusriyani Yusriyani Zakiah Thahir Zakiah Thahir