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All Journal International Journal of Public Health Science (IJPHS) Journal of Food and Pharmaceutical Science Pharmaciana: Jurnal Kefarmasian Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Indonesian Journal of Pharmaceutical Science and Technology Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) Majalah Obat Tradisional INDONESIAN JOURNAL OF PHARMACY Pharmascience Science and Technology Indonesia Ilmu Gizi Indonesia Indonesian Journal of Chemistry JPSCR : Journal of Pharmaceutical Science and Clinical Research Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia Jurnal Mandala Pharmacon Indonesia Indonesian Journal of Halal Research Journal of halal product and research (JHPR) Community Empowerment Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA JKKI : Jurnal Kedokteran dan Kesehatan Indonesia Pharmaceutical Sciences and Research (PSR) Jurnal Farmasi Sains dan Praktis Jurnal Kajian Islam Modern Journal of Halal Science and Research Open Community Service Journal Journal of Pharmaceutical and Sciences. Riwayat: Educational Journal of History and Humanities Journal of Food and Pharmaceutical Sciences Medical Sains : Jurnal Ilmiah Kefarmasian Journal of Pharmacy and Halal Studies (JPHS)
Nina Salamah
Fakultas Farmasi, Universitas Ahmad Dahlan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Validation of rhodamin b analysis method in beef sausage with visible spectrophotometry instruments Kurniaty, Santyas; Salamah, Nina
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6842

Abstract

Sausage is made from meat that has been chopped and then mashed, seasoned, and put in a symmetrical elliptical sleeve, made either from animal intestines or artificial wrapping (casing). To attract consumer interest, synthetic food coloring such as Rhodamin B is added. Rhodamin B is a dye prohibited from being used in products, according to the Director General of POM No. 00386/C/SK/II/1990, because the use of Rhodamin B for a long time can cause liver damage and cause cancer. The purpose of this study was to validate the analytical method of rhodamine B in beef sausages by visible spectrophotometry. The sample used in this study was a beef sausage with a reddish-pink characteristic and without a brand. The validation parameters of the method used in this study are linearity, precision, LOD, LOQ, and accuracy. The data obtained were then analyzed using the SPSS Kolmogorov-Smirnov method, then ANOVA was used. The validation results of linearity test methods, LOD LOQ, precision, and accuracy met the requirements of PPOP GMP in 2013.
Analysis of rhodamine b content in beef sausages sold in yogyakarta city market using visible spectrophotometry method Salamah, Nina; Kurniaty, Santyas
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1060.75 KB) | DOI: 10.12928/jhsr.v3i1.6843

Abstract

Rhodamine B is a synthetic dye commonly used as a textile dye. According to the Minister of Health of the Republic of Indonesia No. 033 of 2012, rhodamine B is an additional colorant prohibited from being used in food products because of its carcinogenicity. This study aimed to determine the presence of rhodamine B in beef sausages sold at the Yogyakarta City Market by visible spectrophotometry. The sample used in this study was a beef sausage with a reddish-pink characteristic and without a brand. The result analysis method used in determining the qualitative test is by comparing the sample wavelength with the wavelength of the Rhodamine B standard and using the Thin Layer Chromatography (TLC) method. In the quantitative analysis, the Visible Spectrophotometry method was used. The data obtained were then analyzed using the SPSS Kolmogorov-Smirnov method, then ANOVA was used. The results of the qualitative test study obtained three positive samples containing Rhodamine B from a total of 7 samples tested. Determination of Rhodamine B levels in samples using Visible Spectrophotometry with a maximum wavelength of 556.0 nm. Rhodamine B levels obtained in samples A, C, and G were 1.06 ± 0.67; 0.87 ± 0.81, and 1.04 ± 0.82 ppm. Conclusions in the Kolmogorov-Smirnov test, the data were normally distributed, and the ANOVA results showed no differences in levels between samples.
Analysis of the theory of planned behavior on the use of halal-labeled cosmetics for students at the University of Islamic Malang Ma'ruf, Muhammad; Salamah, Nina
Journal of Halal Science and Research Vol. 4 No. 2 (2023): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i2.7122

Abstract

The practice of using halal cosmetics involves the intentional involvement of individuals, groups, or organizations in acquiring and using cosmetics that have obtained a halal certification. The behavior of individuals is subject to influence by multiple factors, including attitudes, subjective norms, behavioral control, and intention to use. These factors are motivated by the desires and needs of the individual. This study examines the influence of attitudes, subjective norms, behavioral control, and usage intentions on adopting halal-labeled cosmetics among college students. This research investigates the impact of attitudes, subjective norms, behavioral management, and usage intentions on adopting cosmetics labeled as "halal" among college students. The study employs online surveys as the primary method for data collection. The research utilized a purposive sampling methodology to select a sample size of 110 participants. The present study utilizes a data analysis technique that involves applying multiple regression analysis using the SPSS 25.0 software. The results of this study indicate that the variables of attitude, behavioral control, and intention to use have a statistically significant impact on the utilization of halal-certified cosmetic products. On the other hand, the influence of subjective norms on the utilization of halal decorative goods among students enrolled in the Faculty of Mathematics and Natural Sciences at the University of Islamic Malang is determined to have no significant statistical effect. Keywords: Halal, Cosmetics, Students, Theory of Planned Behavior.
Concentration of isolated DNA face masks made of gelatin for halal authentication Hikmah, Nazila Nur; Guntarti, Any; Salamah, Nina
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.8951

Abstract

The function of using a face mask is to remove dirt and dead skin cells found in the pores of the skin, open clogged pores and clean the remaining cosmetics that cannot remove with ordinary cleansers, repair and tighten the skin, provide nutrition, smooth, soften and maintain skin moisture. People are aware of halal-labeled cosmetics, one of which is face masks because some face masks contain gelatin. Some face masks on the market contain gelatin. Preparation of 5 reference samples with different concentrations. Preparation of face masks, DNA isolation, and checking the isolation results. The test results with the Nanodrop Spectrophotometer showed that the face mask DNA containing pig and cow gelatin extracted in this study ranged from 163.35 ng/µl in sample S6 to 83.550 ng/µl in sample S7. With the largest concentrations of 163.35 ng/µl and 83.550 ng/µl, while the highest purity value at the λ260/λ280 ratio was 1.41.
Development of ethanol analysis in cough syrup medicine by colorimetric method Sultan, Siti Fatimah; Susanti, Hari; Mohamed, Farahidah; Salamah, Nina; Farida, Verda
Journal of Halal Science and Research Vol. 6 No. 1 (2025): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i1.12217

Abstract

Cough syrup is a pharmaceutical preparation often containing ethanol as a solvent. However, the presence of ethanol in the drug can cause safety issues. This study aims to develop and validate a colorimetric method for determining ethanol in cough syrup. Cough syrup samples from different brands were analyzed using the method. The Visible spectrophotometric method uses the oxidation reaction of ethanol with potassium dichromate in an acidic condition. Method validation was conducted, including linearity, precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ). The results showed this method had good linearity (r > 0.99) with a concentration range of 0.48 – 5.76 % (b/v). UV-Vis spectrophotometric method showed good precision and accuracy with SD = 0.0014, RSD = 0.4046 %, and % recovery = 99.99 %, while LOD = 0.1074 % and LOQ = 0.3253 %. This study concludes that the colorimetric method can be used as a valid and complementary method for analyzing ethanol content in cough syrup, providing important information for producers and consumers regarding product safety.   Keywords: Analytical method validation, Cough syrup, Ethanol, Spectrophotometry.
Sosialisasi Produk Multigrain Snack bar Kepada Pekerja Migran Indonesia di Gimpo, Korea Selatan Sebagai Alternatif Meredakan Stres Juwitaningtyas, Titisari; Salamah, Nina; Novitasari, Putri Rachma
Open Community Service Journal Vol. 4 No. 2 (2025): Open Community Service Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ocsj.v4i2.147

Abstract

Latar Belakang: Stres kerja menjadi permasalahan serius di Korea Selatan, terutama akibat budaya kerja yang kompetitif, jam kerja panjang, serta tekanan hierarki perusahaan yang kuat. Tidak hanya pekerja lokal, Pekerja Migran Indonesia (PMI) juga mengalami tekanan lebih besar karena hambatan bahasa, budaya, serta keterbatasan akses terhadap perlindungan hukum dan layanan kesehatan mental. Kondisi kerja yang berat, isolasi sosial, dan perlakuan diskriminatif turut meningkatkan risiko stres berkepanjangan.Tujuan: Melakukan pendekatan untuk membantu mengelola stres secara alami melalui pelatihan pembuatan makanan fungsional.Metode: Kegiatan pengabdian ini dilakukan oleh tim dosen Universitas Ahmad Dahlan bekerja sama dengan PCIM Korea Selatan melalui pelatihan pembuatan multigrain snack bar kepada PMI. Program ini dilaksanakan secara daring dan luring, dengan melalui penguatan literasi gizi dan pengenalan makanan fungsional berbasis lokal.Hasil: Makanan fungsional dapat membantu menyeimbangkan sistem saraf, hormon, serta meningkatkan produksi neurotransmitter seperti serotonin dan dopamin yang berperan dalam regulasi emosi. Salah satu bentuk makanan fungsional yang praktis dan efektif adalah snack bar. Snack bar yang diformulasikan dengan bahan multigrain, buah kering, dan kurma dapat berfungsi sebagai camilan sehat sekaligus pendukung pengelolaan stres.
Antioxidant Activity of Facial Gel Moisturizer Formulation From Various Plants: A Literature Review mukti, adhitya ilham; karunia nining handaningrum; Rini rahmawati; Nina Salamah
Jurnal Ilmu Farmasi dan Farmasi Klinik Vol. 22 No. 2 (2025): Jurnal Ilmu Farmasi dan Farmasi Klinis
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/jiffk.v22i2.12398

Abstract

Antioxidants are compounds that can neutralize free radicals, which can damage normal cells, fats, and proteins. Various methods, such as DPPH, ABTS, and FRAP, are used to evaluate the capacity of antioxidant compounds against reactive oxygen species (ROS). Skin ageing, caused by free radicals, pollution, and ultraviolet rays, can be mitigated by using antioxidants, one of which is found in cosmetic preparations such as moisturizers. This study aims to determine the antioxidant activity of various plant extracts in the formulation of a moisturizer gel. The method used is a literature review, with sources from the Google Scholar and PubMed databases, which includes articles from 2014 to 2024, resulting in 9 eligible articles out of 20 screened. The review result showed that plants such as star fruit leaf extract (Averrhoa bilimbi L.) and green tea leaf (Camellia sinensis) have potent antioxidant activity. Starfruit Wuluh (Averrhoa bilimbi L.) extracted with 70% ethanol had an IC50 value of 24.78 ppm, while green tea leaf extract (Camellia sinensis) with 70% ethanol showed an IC50 value of 5.62 ppm in the gel moisturizer preparation. A high IC50 indicates that the compound contains antioxidants that can protect the skin from free radicals, which are formulated into a moisturizing gel. In conclusion, star fruit leaf extract (Averrhoa bilimbi L.) and green tea leaf extract (Camellia sinensis) are highly effective ingredients in moisturiser gel products, as they provide significant antioxidant protection to the ski  
Formulation Optimization and Antibacterial Activity of Citronella (Cymbopogon nardus (L.) Rendle) Topical Gel Spray Against Staphylococcus aureus Using a Simplex Lattice Design Rajab, Muhammad Andy; Putri, Chintiana Nindya; Suryani, Arman; Salamah, Nina
Jurnal Mandala Pharmacon Indonesia Vol. 11 No. 2 (2025): Jurnal Mandala Pharmacon Indonesia 
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v11i2.867

Abstract

Atopic dermatitis is skin inflammation in the form of dermatitis caused by Staphylococcus aureus bacterial infection. Citronella essential oil has the potential as an active ingredient in spray gel preparations to help overcome atopic dermatitis due to Staphylococcus aureus bacterial infection. The aim is to determine the optimal spray gel formula from citronella essential oil (Cymbopogon nardus (L.) Rendle) and antibacterial activity against Staphylococcus aureus bacteria. The methods material optimized are Na-CMC, Propylene glycol, and tween 20. Evaluation of the preparation in the form of organoleptic tests, homogeneity, pH, viscosity, drying time, spraying patterns, yeast mold numbers using the spread plate method, and antibacterial activity against Staphylococcus aureus bacteria using the good diffusion method. The results of the concentration of Na-CMC: Propylene glycol: Tween 20 (0.27: 4.72: 10) produced an optimal preparation formula. The spray gel is milky white, has a distinctive lemongrass odor, and is slightly thick. The spray gel is homogeneous with a pH of 4.94 ± 0.16, a viscosity of 76.73 ± 7.01 cPs, and a drying time of 3.60 ± 0.40 minutes. The mold/yeast count test showed that the spray gel was free from mold/yeast contamination and was stable at storage temperatures of 4?C and 40?C. The results of antibacterial activity were able to inhibit Staphylococcus aureus bacteria with an inhibition zone diameter of 6.85 mm ± 2.80. Conclusion: Na-CMC concentration of 0.27%, Propylene Glycol concentration of 4.72%, and Tween 20 concentration of 10% produced optimal spray gel and inhibited Staphylococcus aureus.
Analysis of Gelatin on Soft Candy using a Combination of Fourier Transform Infrared Spectroscopy (FTIR) with Chemometrics for Halal Authentication Salamah, Nina; Jufri, Sayyidah Luthfiyah; Susanti, Hari; Jaswir, Irwandi
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.25682

Abstract

The main ingredients of soft candies are gelatin made from the skin/bones of cows and pigs, i.e. bovine and porcine gelatin. This research aims to analyze the present bovine and porcine gelatin in soft candy using a fast and low-cost method. The method used is a combination of FTIR and chemometrics. The reference candy samples were made with formulation porcine gelatin concentrations of 15, 30, 45, 60, 75, 90 and 100%. As a control, we used a bovine gelatin reference candy. All the candy samples were measured with FTIR in the reflection mode in the wavenumber range from 4000 to 500 cm-1. Data analysis was carried out using the chemometric method with the Minitab 18 application. PLS calibration results in y = 0, 99999x + 0.000396 indicate a good correlation. The value of R2 = 0.99999 and the RMSEC of 0.03%. Internal validation with R2 = 0.9999 and RMSECV = 3.69% and external validation with R2 = 0.9994 with RMSEP = 1.28%. The PCA results show different quadrant classifications of bovine and porcine gelatin. Also, there are similarities between the market candy quadrant, bovine gelatin, and porcine gelatin. The fast method and low cost involved simple sample preparation, which were developed to detect and classify the presence of bovine and porcine gelatin in soft candy using FTIR and chemometrics.
Uji Kualitas dan Identifikasi Sabun Padat Komersial Berbasis Lemak Hewan Menggunakan FTIR Pradini, Ni Komang Virginia; Salamah, Nina; Guntarti , Any; Nurkhasanah , Nurkhasanah
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 1 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i1.1077

Abstract

Background: Solid soap is produced by saponification of fatty acids with strong bases, and its quality is influenced by the type of fat used. Objective: This study aims to evaluate the physical and chemical quality of solid soap made from beef tallow and lard and to identify compound profiles using Fourier Transform Infrared Spectroscopy (FTIR). Method: The methods include dry-rendering fat extraction, solid soap formulation, and soap quality tests (organoleptic properties, pH, moisture content, and foam height). FTIR analysis was conducted to compare the absorption spectra of each soap. Results: The results showed that soaps derived from both fat sources met all quality requirements specified in the Indonesian National Standard (SNI). FTIR analysis revealed generally similar spectral patterns; the lard solid soap exhibited a characteristic absorption band at approximately 3009 cm⁻¹, corresponding to =C-H stretching vibrations of unsaturated fatty acids. In contrast, this band was not detected in the solid soap made from beef tallow. In addition, the CH₂ rocking vibration around 720 cm⁻¹ was more pronounced in the beef tallow solid soap, indicating a higher proportion of long-chain saturated fatty acids. Conclusion: FTIR effectively identifies fat types and can be used in raw material authentication, especially in product halalness.
Co-Authors A Riyanto Abdul Rohman Achmad Wahyudi Agustin LN Aminin Ajeng Dian Pertiwi, Ajeng Dian Anggita Devi Anita Wening Sejati Anjani, Ratna Annta Kern Nugrohowati Any Guntarti Any Guntarti Any Guntarti Any Guntarti Any Guntarti Ar Rahma, Nur Aulia Banundari Rachmawati Barokati Azizah Basuki, Nazih Citra Ariani Edityaningrum, Citra Citra Dhea Cantika Danang Prasetyaning Amukti Desti Kameliani Dwi Fitriani Erlinda Widyasari Fathurohman SW, Oman Fathurrohman SW, Oman FATMAWATI, ARUM Fatriansari, Asih Fella Qulsum Maulida Firdaus, Rizqi Amalia Gunawan Anugra Sumule, Joshua Guntarti , Any Hari Susanti Hayati, Farida Hikmah, Nazila Nur Ikawati, Retty Indah Pratami, Ria INNAYAH IZATI Irfan, Nawwar Jaswir, Irwandi Jufri, Sayyidah Luthfiyah Justitia Cahyani Fadli Juwitaningtyas, Titisari Kaffah, Silmi karunia nining handaningrum Kasmawati, Henny Kurniaty, Santyas Kurniawan, Muhammad Fariez Laela Hayu Nurani Liani Farahana Ma'ruf, Muhammad Mae Sri Hartati Wahyuningsih Mahendra, Muhammad Reza Masyithah Awaluddin, Sitti Miftahul Rozak Mohamed, Farahidah Muhammad Sulkhan Muhti Al Abror Mukti Utomo, Adhitya Ilham mukti, adhitya ilham Mustofa Ahda Nanik Sulistyani Nining Sugihartini Novitasari, Putri Rachma Nurkhasanah , Nurkhasanah Nurkhasanah Mahfudh Pangaribuan, Ika S Pinus Jumariyatno Pora, Yohana Laura Silfia Pradini, Ni Komang Virginia Prasetyaning Amukti, Danang Putri, Chintiana Nindya Rajab, Muhammad Andy Rina Handayani Rini Rahmawati Rosyida Awalia Safitri Rozak, Miftahul Saraswati, Damai Ira SATRIYAS ILYAS Sembiring, Rinawati Sihaloho, Serli Sitarina Widyarini Siti Athiyah Umaiyah Siti Fatimah Sultan Sudibyo Martono Sudibyo Martono Sugiyanto - Sugiyanto . Sugiyanto . Sugiyanto Sugiyanto Sugiyanto Sugiyanto Sunarti Sunarti Suryani, Arman Suwidjiyo Pramono Suwidjiyo Pramono SW, Oman Fathurohman Uddin, ABM Helal Verda Farida Wahyu Widyaningsih Wahyu Widyaningsih Wahyu Widyaningsih Wahyu Widyaningsih Wahyuningtyas, Nurma Widi Astuti, Silvia Ferry WULANDARI Yamin Yulianti, Rista Yuny Erwanto Yuny Erwanto Zahra Alya Putri