Article Per Year (5 Year)
p-Index From 2021 - 2026
2.663
P-Index
This Author published in this journals
All Journal Syntax Literate: Jurnal Ilmiah Indonesia Jurnal Ilmu Kefarmasian Indonesia Jurnal Kesehatan Jurnal Farmamedika (Pharmamedica Journal) Journal of Community Development Society: Jurnal Pengabdian Masyarakat Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas Pharmacon: Jurnal Farmasi Indonesia Indonesian Journal of Jamu Berkala Ilmiah Kedokteran dan Kesehatan Masyarakat Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Marybet Tri Retno Handayani
Universitas Pakuan
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Formulasi dan Uji Evaluasi Sediaan Patch Transdermal Ekstrak Kunyit (Curcuma domestica Val) dengan Penambahan Ekstrak Buah Lada Hitam (Piper nigrum L) Sebagai Bioehancer Rustiani, Erni; Kurniawati, Elly; Handayani, Marybet Tri Retno
Berkala Ilmiah Kedokteran dan Kesehatan Masyarakat Vol. 4 No. 1 (2026)
Publisher : Fakultas Kedokteran, Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar Belakang: Rimpang kunyit (Curcuma domestica Val) mengandung senyawa kurkumin yang memiliki aktivitas antiinflamasi dan analgesik, namun penghantaran transdermal sering terkendala oleh rendahnya laju penetrasi menembus stratum korneum. Oleh karena itu, diperlukan strategi formulasi menggunakan bioenhancer alami, seperti ekstrak buah lada hitam (Piper nigrum L) yang mengandung piperin, untuk meningkatkan absorpsi perkutan zat aktif dalam sediaan patch. Tujuan: Penelitian ini bertujuan untuk memformulasikan dan menentukan sediaan patch transdermal ekstrak rimpang kunyit terbaik dengan variasi konsentrasi bioenhancer ekstrak buah lada hitam yang mampu meningkatkan penetrasi kurkumin secara optimal. Metode: Sediaan patch diformulasikan dalam tiga variasi: F1 (tanpa bioenhancer), F2 (bioenhancer ekstrak lada hitam 5%), dan F3 (bioenhancer ekstrak lada hitam 10%). Evaluasi sediaan meliputi uji mutu fisik (organoleptis, pH, keseragaman bobot, ketebalan, ketahanan lipat) serta uji penetrasi in vitro menggunakan metode difusi Franz untuk mengukur profil permeasi. Hasil: Seluruh formula memenuhi persyaratan standar mutu fisik sediaan topikal. Hasil uji difusi Franz menunjukkan bahwa F3 (konsentrasi bioenhancer 10%) memberikan profil penetrasi paling unggul dibandingkan formula lainnya, dengan nilai jumlah kumulatif terpermeasi sebesar 62,626 μg/cm² dan nilai fluks mencapai 112,397 μg/cm².jam. Simpulan: Penambahan ekstrak buah lada hitam berfungsi efektif sebagai bioenhancer dalam sediaan patch transdermal ekstrak kunyit, di mana konsentrasi 10% terbukti sebagai formula terbaik dalam meningkatkan laju penetrasi obat. Kata kunci: patch transdermal; bioenhancer; Curcuma domestica Val; Piper nigrum L; uji difusi Franz; penetrasi obat.
Optimation of meniran (Phyllanthus niruri L.) leaf extract using natural deep eutectic solvent basis choline chloride-glycol on antioxidant Marybet Tri Retno Handayani; Yulianita Yulianita; Bina Lohitasari; Rieke Fitria P
JURNAL ILMU KEFARMASIAN INDONESIA Vol. 22 No. 1 (2024): JIFI
Publisher : Faculty of Pharmacy, Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v22i1.1561

Abstract

Phyllanthus niruri L. has many benefits because it is known that meniran leaves contain secondary metabolites in the form of alkaloids, flavonoids, tannins, saponins and phenolics. The content of phenol compounds which are constituent compounds for antioxidant activity. This research was conducted to determine the combination of Natural Deep Eutectic Solvents (NADES) which can produce extracts with strong antioxidant activity. The preliminary stage determines the best combination of NADES with choline chloride as the Hydrogen Bond Acceptor and the type of sugar as the Hydrogen Bond Donor. The NADES screening obtained the best combination of choline chloride: glycerol, then the optimization stage was carried out using the RSM method with a Central Composite Design. Three variables used were temperature (25°, 40°, 60°C), time (10, 30, 60 minutes) and the ratio of NADES usage (50%, 70% and 90%). Antioxidant activity was determined with the value of in Meniran extract with positive control of vitamin C. The best NADES combination was choline chloride-glycerol (1:1) with an value of 18.039 ppm. Optimization with variations in temperature time and ratio variables obtained optimal conditions at temperature of 60°C with an extraction time of 44 minutes and ratio of 90% NADES obtained values IC50 values of 8.040 ppm and positive control of vitamin C obtained values IC50 values of 4.307 ppm. The best results for antioxidant activity are at a temperature of 60°C gives an value of 8.050 ppm was obtained and the average is 8.075 ppm.
Effectiveness of Combination Gel of Bilimbi Leaf and Aloe Vera Extract for Healing Burns in Male White Rats Sara Nurmala; Marybet Tri Retno Handayani; Dian Fatimah Hartoyo
Jurnal Kesehatan Vol 16 No 1 (2025): Jurnal Kesehatan
Publisher : Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jk.v16i1.4820

Abstract

Burns are a global public health problem, with approximately 180,000 deaths each year. The incidence of second-degree burns in Indonesia accounts for 46.7%. Redness, swelling, ulcers, and severe pain characterize these wounds. This study aims to test the effectiveness, percentage of healing, and length of gel application of a combination of star fruit leaf extract and aloe vera leaf pulp on the healing of second-degree burns in male rats. Morton's method was used in this study to measure the diameter of the burn wound. The treatments of this study included a combination gel of star fruit leaf extract and aloe vera leaf with variations in the ratio of F1 (6%: 5%), F2 (6%: 10%), F3 (12%: 5%), and the control group with 5 replicates each group. The results showed that the gel combination of extracts of star fruit leaves and aloe vera leaves effectively treated burn wounds in rats. Duncan's test of the treatment of variations in extract concentration showed a significant difference. The combination of starfruit leaf extract and aloe vera in gel preparation has effectively healed burns in male mice. The duration of administration is 16 days, with the percentage of healing for categories F1, F2, and F3 being 45%, 55%, and 61%, respectively. Burn wound healing activity occurs because the two extracts used contain alkaloids, flavonoids, saponins, and tannins, which act as anti-inflammatories, increase the growth of epithelial cells and collagen, and help the formation of new tissues.
Implementasi Teknologi Laser Pengukur Lemak Makanan untuk Edukasi Kesehatan dan Pemberdayaan Pola Makan Sehat di Posyandu Merpati Desa Pagelaran Marybet Tri Retno Handayani; Yuli Wahyuni; Nyayu Siti Aminah Lily Elfrieda
Journal of Community Development Vol. 6 No. 3 (2026): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i3.1903

Abstract

Pola konsumsi makanan tinggi lemak merupakan salah satu faktor utama meningkatnya risiko penyakit degeneratif seperti obesitas, hipertensi, dan diabetes. Kurangnya pemahaman masyarakat terhadap kandungan lemak makanan menjadi tantangan dalam upaya promotif dan preventif kesehatan berbasis komunitas. Kegiatan pengabdian kepada masyarakat ini bertujuan mengimplementasikan teknologi laser dan mikrokontroler pada alat pengukur lemak makanan sebagai media edukasi kesehatan dan pemberdayaan pola makan sehat di Posyandu Merpati Desa Pagelaran. Metode pelaksanaan meliputi sosialisasi, pelatihan kader, penerapan teknologi, pendampingan, serta evaluasi menggunakan pendekatan pre-test dan post-test. Hasil kegiatan menunjukkan peningkatan pengetahuan masyarakat mengenai pola makan sehat serta peningkatan kapasitas kader dalam menggunakan teknologi edukasi berbasis alat. Implementasi alat pengukur lemak makanan memberikan pengalaman edukasi interaktif sehingga masyarakat dapat memahami secara langsung kandungan lemak makanan yang dikonsumsi. Program ini berkontribusi dalam meningkatkan literasi gizi masyarakat dan memperkuat peran Posyandu sebagai pusat edukasi kesehatan berbasis teknologi. Model pengabdian ini berpotensi direplikasi di wilayah lain sebagai inovasi edukasi kesehatan berbasis teknologi tepat guna.
Physicochemical Characteristics, Calcium Content, and Storage Stability of Anchovy (Stolephorus commersonnii) Extract Gummy Candies Ema Hermawati; Dian Farida Ismyama; Marybet Tri Retno Handayani; Nova Intan Putri; Ricky alfandy rachman; Fahira Fitriani mansu; Nisa futri Yani
Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas Vol. 4 No. 2 (2026): Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas [ARTICLE IN PRE
Publisher : Program Studi Farmasi, Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/jfmc.v4i2.169

Abstract

Calcium is an essential micronutrient for bone growth and development during childhood. Anchovy (Stolephorus commersonnii) is a local marine resource containing calcium and protein and may be incorporated into food products. This study aimed to evaluate the physicochemical characteristics, calcium content and proximate composition, microbiological quality, heavy metal contamination, and storage stability of anchovy extract gummy candies. Anchovy powder was prepared by drying and milling, followed by aqueous maceration extraction. Gummy candies were formulated using gelatin and taro starch as gelling agents. Five formulations were prepared, and the formulation with the most favorable physical characteristics was selected for further evaluation. The selected formulation contained 25% gelatin and 7.5% taro starch and exhibited a chewy texture, acceptable aroma, and pH of 4.7. The product remained physically stable during 14 days of refrigerated storage at 8–15°C, whereas softening, liquefaction, and fungal growth were observed at room and elevated temperatures. Proximate analysis showed moisture content of 54.42–54.68%, protein content of 31.68–31.96%, carbohydrate content of 13.01%, ash content of 0.61–0.63%, and calcium content of 28.15–28.44 mg/100 g. Lead and mercury were not detected, while total plate count and yeast and mold counts were within the applicable limits under the tested conditions. These findings demonstrate the feasibility of incorporating anchovy extract into a gummy candy matrix with measurable calcium and protein content; however, further optimization is required to increase calcium content and improve stability at room temperature.
Evaluation of Calcium and Protein Content in Powder and Gummy Candy from Anchovy Extract (Stolephorus commersonnii) Ema Hermawati; Dian Farida Ismyama; Marybet Tri Retno Handayani
Pharmacon: Jurnal Farmasi Indonesia Vol. 22 No. 1 (2025)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/pharmacon.v22i1.10541

Abstract

Anchovies (Stolephorus commersonnii) are a good source of calcium and protein. Intake of these nutrients is associated with child height. According to the Ministry of Health of the Republic of Indonesia's Nutrition Status Study Report, the prevalence of stunting among Indonesian children in 2022 was 21.6%, which is still higher than the World Health Organization's (WHO) standard of <20%. This study aims to optimize the formulation of anchovy extract gummy candies that meet quality standards and contain high levels of calcium and protein. Anchovy powder contains 328.64 mg/kg of calcium, 28.46% protein, 0.12% ash, and 5.3% moisture. The anchovy extract was prepared using the maceration method with a 70% ethanol solvent. Four gummy candy formulations were made based on variations in anchovy extract concentration: 10%, 7.5%, 3%, and 1.5%. Formulation 4 (F4) with 1.5% anchovy extract produced the best physical quality, with a standard deviation (SD) of <5% for the weight uniformity test. The organoleptic test results for F4 are as follows: the anchovy taste is mild, the color is dark purple, the smell is slightly aromatic, the shape is consistent with the mold, and the texture is chewy. F4 gummy candies contain 1,490.64 mg/kg of calcium, 27.49% protein, 9.17% ash, and 3.96% moisture.  A serving size of one gummy (1.5 g) contains 2.24 mg of calcium, 0.41 g of protein, 0.06 g of total fat, 0.07 g of carbohydrates, 0.55 g of sugar, and 4.18 mg of sodium. F4 meets quality standards and is high in calcium and protein.
Co-Authors Al Aziz, Novan Masis Asri Wulandari Bina Lohita Sari Bina Lohitasari Dewi Okta Dian Farida Ismyama Dian Fatimah Hartoyo Dian Ratih Laksmitawati Elfrieda, Nyayu Siti Aminah Lily Elly Kurniawati Ema Hermawati Erni Rustiani Esti Mumpuni Fahira Fitriani mansu Fitria Dewi Sulistiyono Hermawati, Ema Honifa Ike Yulia Wiendarlina Mahyuni, Siti Min Rahminiwati Mindiya Fatmi Mindya Fatmi Nina Herlina Nisa futri Yani Nisa Nazwa Rokhmah Nova Intan Putri Novi Fajar Utami Nurhikmah, Wilda Nyayu Siti Aminah Lily Elfrieda Oom Komala P, Rieke Fitria Pamungkas, Ragil Raihan Ricky alfandy rachman Rieke Fitria P Rikkit Safitri, Aditiya Sara Nurmala Yuli Wahyuni Yuli Wahyuni Yulianita Yulianita Yulianita Yulianita, Yulianita Zahra Desviyanti