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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 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 Pharmaceutical Journal of Indonesia Jurnal Mandala Pharmacon Indonesia Indonesian Journal of Halal Research Jurnal Ilmiah Farmako Bahari Journal of halal product and research (JHPR) Lumbung Farmasi : Jurnal Ilmu Kefarmasian Community Empowerment Hubungan Tingkat Pengetahuan Petugas Pengelola Obat dengan Tingkat Ketersediaan Obat Di Puskesmas Kota Malang 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 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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Autentikasi Minyak Biji Jagung Zea mays L.: Pengaruh Metode Ekstraksi dan Analisis Komposisi Menggunakan Metode Gas Cromatoghraphy-Mass Spectrometry (GC-MS) Justitia Cahyani Fadli; Any Guntarti; Nina Salamah
JPSCR: Journal of Pharmaceutical Science and Clinical Research Vol 9, No 2 (2024)
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jpscr.v9i2.85367

Abstract

Minyak jagung mengandung protein dan asam lemak yang melimpah, sehingga diperlukan metode dan kondisi ekstraksi yang tepat untuk menghasilka kualitas minyak berkualitas tinggi. Minyak dapat diperoleh dengan cara pemanasan menggunakan alat Soxhlet maupun Reflux dan akan terisolasi dengan pelarut non polar. Penelitian ini bertujuan untuk mengoptimalkan ekstraksi minyak jagung manis, membandingkan kualitas minyak jagung dari dua metode isolasi serta menganalisis komposisi asam lemak menggunakan GC-MS. Minyak jagung manis yang dihasilkan dari dua metode isolasi Reflux dan Soxhlet dibandingkan dengan parameter SNI dan diidentifikasi komposisi asam lemaknya menggunakan instrumen GC-MS. Parameter kualitas minyak biji jagung manis yang dihasilkan dari metode Soxhlet dan Reflux, memiliki karakteristik warna, bau, indeks bias, kadar air, bilangan asam, bilangan peroksida, dan bilangan iod yang memenuhi persyaratan SNI. Hasil analisis GC-MS menunjukkan metode Reflux menghasilkan 3 kandungan senyawa yaitu, asam palmiat (31,37%), linoleoyl chloride (67,15%), dan asam ftalat (1,48%), sedangkan metode Soxhlet menghasilkan 2 kandungan senyawa, yaitu asam palmiat (32,28%) dan asam linoleat (66,89%). Hasil penelitian menunjukkan bahwa variasi metode ekstraksi minyak biji jagung memengaruhi kualitas minyak serta kandungan asam lemak yang dihasilkan. 
Formulation And Antibacterial Activity Test Of Betel Leaf (Piper Betle L.) Essential Oil Mouthwash Against Streptococcus mutans Prasti Andini; Anisa Firdaus; Novita Diana Ayu Candra; Nina Salamah; Sri Mulyaningisih
Jurnal Ilmu Farmasi dan Farmasi Klinik Vol. 23 No. 1 (2026): Jurnal Ilmu Farmasi dan Farmasi Klinis (JIFFK)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/jiffk.v23i1.13872

Abstract

Dental caries is a prevalent oral health issue in Indonesia, largely caused by Streptococcus mutans. While Piper betle L. essential oil possesses known antibacterial properties, its utilization in a stable mouthwash formulation requires scientific validation. Objective: This study aimed to formulate Piper betle L. essential oil into a mouthwash emulsion and evaluate its antibacterial activity against S. mutans. Essential oil was obtained via steam distillation and formulated into mouthwashes at concentrations of 1%, 2%, and 4% (v/v) using Tween 80 as an emulsifier. Antibacterial activity was assessed using the well-diffusion method against S. mutans (0.5 McFarland standard) in independent triplicate wells (n=3). Vehicle control (without essential oil) and Povidone-Iodine 10% (positive control) were used for comparison. Data were analyzed using One-Way ANOVA followed by Tukey HSD post-hoc test (p<0.05). The formulation containing 4% essential oil exhibited the strongest antibacterial activity among the test groups, with an inhibition zone of 12.66 ± 1.76 mm, which was significantly higher than the vehicle control (9.29 ± 2.67 mm; p < 0.05). The positive control showed the highest inhibition (18.03 + 1.16 mm). Physical evaluation confirmed that all formulations remained stable during 7 days of storage at room temperature (27 ± 2°C), with no specific control of relative humidity, with pH values (6.46–6.82) and specific gravity (1.03–1.04 g/mL) within physiological limits. Piper betle L. essential oil mouthwash is physically stable and effective against S. mutans in a concentration-dependent manner, suggesting its promising potential as a natural alternative for oral hygiene maintenance
Copigmentation of Black Rice Anthocyanin Extract and Steam Soybean Polyphenols: Phytochemical Analysis and Antioxidant Activity Syafitri, Liza; Rais, Ichwan Ridwan; Salamah, Nina
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Black rice (Oryza sativa L. indica) and soybean (Glycine max L. merr) have potential as sources of natural antioxidants due to their bioactive compounds. Objectives: This study aims to evaluate the antioxidant activity of black rice extract co-pigmented with steamed soybean extract and determine the effect of solvent variation on the antioxidant activity. Methods: The extraction process was carried out using several solvent variations, namely 70% ethanol, a combination of 70% ethanol with 3% citric acid solution, and a combination of 70% ethanol with 5% citric acid solution. Extract characterization includes yield, organoleptic properties, total polyphenols, total anthocyanins, and antioxidant activity for black rice extract. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Results: The results showed that black rice extract with a combination of 70% ethanol solvent and 5% citric acid had the highest antioxidant activity with an IC₅₀ value of 136.456±0.022 ppm (medium category), followed by extracts with a combination of 70% ethanol and 3% citric acid (IC₅₀ = 2414±0.003 ppm), black rice extract with 70% ethanol (IC₅₀ = 2621±0.006 ppm), and soybean extract with 70% ethanol (IC₅₀ = 3252±0.006 ppm). Copigmentation of anthocyanin and polyphenol extracts with a ratio of 80:20 (black rice: soybean) produced the strongest antioxidant activity (IC50= 107± 0.0398 ppm) and the highest total polyphenol content (112.87±0.175 GAE/g). Conclusions: This study shows that copigmentation effectively improves the stability and functional activity of the combination of black rice extract and steam soybean extract.
Copigmentation of Black Rice Anthocyanin Extract and Steam Soybean Polyphenols: Phytochemical Analysis and Antioxidant Activity Syafitri, Liza; Rais, Ichwan Ridwan; Salamah, Nina
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Black rice (Oryza sativa L. indica) and soybean (Glycine max L. merr) have potential as sources of natural antioxidants due to their bioactive compounds. Objectives: This study aims to evaluate the antioxidant activity of black rice extract co-pigmented with steamed soybean extract and determine the effect of solvent variation on the antioxidant activity. Methods: The extraction process was carried out using several solvent variations, namely 70% ethanol, a combination of 70% ethanol with 3% citric acid solution, and a combination of 70% ethanol with 5% citric acid solution. Extract characterization includes yield, organoleptic properties, total polyphenols, total anthocyanins, and antioxidant activity for black rice extract. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Results: The results showed that black rice extract with a combination of 70% ethanol solvent and 5% citric acid had the highest antioxidant activity with an IC₅₀ value of 136.456±0.022 ppm (medium category), followed by extracts with a combination of 70% ethanol and 3% citric acid (IC₅₀ = 2414±0.003 ppm), black rice extract with 70% ethanol (IC₅₀ = 2621±0.006 ppm), and soybean extract with 70% ethanol (IC₅₀ = 3252±0.006 ppm). Copigmentation of anthocyanin and polyphenol extracts with a ratio of 80:20 (black rice: soybean) produced the strongest antioxidant activity (IC50= 107± 0.0398 ppm) and the highest total polyphenol content (112.87±0.175 GAE/g). Conclusions: This study shows that copigmentation effectively improves the stability and functional activity of the combination of black rice extract and steam soybean extract.
Uji Kualitas dan Identifikasi Sabun Padat Komersial Berbasis Lemak Hewan Menggunakan FTIR Ni Komang Virginia Pradini; Nina Salamah; Any Guntarti; 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 adhitya ilham mukti Agustin LN Aminin Ajeng Dian Pertiwi, Ajeng Dian Anggita Devi Anisa Firdaus Anita Wening Sejati Anjani, Ratna Annta Kern Nugrohowati Any Guntarti Any Guntarti Any Guntarti Any Guntarti Any Guntarti Ar Rahma, Nur Aulia Arini Salsabila Aulia Syafadilla Azali Banundari Rachmawati Barokati Azizah Basuki, Nazih Citra Ariani Edityaningrum, Citra Citra Dhea Cantika Danang Prasetyaning Amukti Desti Kameliani Dian Prasasti Dwi Fitriani Erlinda Widyasari Fathurohman SW, Oman Fathurrohman SW, Oman FATMAWATI, ARUM Fatriansari, Asih Fella Qulsum Maulida Firdaus, Rizqi Amalia Gunawan Anugra Sumule, Joshua Hardi Astuti Witasari Hari Susanti Hayati, Farida Hikmah, Nazila Nur Ichwan Ridwan Rais Ikawati, Retty INNAYAH IZATI Irfan, Nawwar Jaswir, Irwandi Jufri, Sayyidah Luthfiyah Justitia Cahyani Fadli karunia nining handaningrum Kasmawati, Henny Kintoko Kintoko Kintoko, Kintoko Kurniaty, Santyas Kurniawan, Muhammad Fariez Laela Hayu Nurani Liani Farahana Liza Syafitri Ma'ruf, Muhammad Mae Sri Hartati Wahyuningsih Mahendra, Muhammad Reza Maulizah, Rizlah Miftahul Rozak Moch Saiful Bachri Mohamed, Farahidah Muhammad Andy Rajab Muhammad Sulkhan Muhti Al Abror Mukti Utomo, Adhitya Ilham Mustofa Ahda Nanik Sulistyani Ni Komang Virginia Pradini Nining Sugihartini Novita Diana Ayu Candra Nurkhasanah Mahfudh Nurkhasanah Nurkhasanah Pangaribuan, Ika S Pinus Jumariyatno Pora, Yohana Laura Silfia Pradini, Ni Komang Virginia Prasti Andini Putri, Chintiana Nindya Rajab, Muhammad Andy Ria Indah Pratami Rina Handayani Rini Rahmawati Rosyida Awalia Safitri Rozak, Miftahul Saraswati, Damai Ira SATRIYAS ILYAS Sembiring, Rinawati Sihaloho, Serli Silmi Kaffah Sitarina Widyarini Siti Athiyah Umaiyah Siti Fatimah Sultan Sitti Masyithah Awaluddin Sri Mulyaningisih Sri Mulyaningsih Sudibyo Martono Sudibyo Martono Sugiyanto - Sugiyanto . Sugiyanto . Sugiyanto Sugiyanto Sugiyanto Sugiyanto Sunarti Sunarti Suryani, Arman Suwidjiyo Pramono Suwidjiyo Pramono SW, Oman Fathurohman Syafitri, Liza 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