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All Journal Farmasains : Jurnal Ilmiah Ilmu Kefarmasian Majalah Farmasi dan Farmakologi (Trends in Pharmacy and Pharmaceutical Sciences) BIO-EDU: Jurnal Pendidikan Biologi Prosiding University Research Colloquium Jurnal Bakti Untuk Negeri Jurnal Ilmiah Kesehatan Journal of Natural Product for Degenerative Diseases
Eko Mugiyanto
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Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Indonesian anti-inflammation herbs mechanism: mini review Nuniek Nizmah. F Mochtar; Eko Mugiyanto; Wirasti wirasti; Vanesa Maharani; Novel Umarella; Hilda Fitria Wulandari; St. Rahmatullah; Widyastuti Handayani; Dwi Bagus Pambudi; Riska Kurnia Oktaviani; Achmad Vandian Nur; Yuliah Wahyu Permadi; Ainun Muthoharoh; Thanh-Hoa Vo; Muh. Nur Khoiru Wihadi
Jurnal Ilmiah Kesehatan Vol. 16 No. 2 (2023): Jurnal Ilmiah Kesehatan
Publisher : Universitas Muhammadiyah Pekajangan Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48144/jiks.v16i2.1453

Abstract

This mini-review aims to provide an overview of some commonly used anti-inflammatory herbs in Indonesia. Inflammation is a complex physiological response that plays a role in various diseases, and herbal remedies have been used traditionally in Indonesian culture for their potential anti-inflammatory properties. We utilize Portal Garuda as the primary database for searching herbs with anti-inflammatory activity using the keyword "anti-inflamasi”. The selected herbs discussed in this review include turmeric (Curcuma longa), ginger (Zingiber officinale), clove (Syzygium aromaticum), and cinnamon (Cinnamomum sp.). These herbs have been reported to possess anti-inflammatory effects through various mechanisms, such as inhibition of pro-inflammatory enzymes and cytokines, antioxidant activity, and modulation of immune responses. Moreover, these herbs have also demonstrated safety profiles in traditional use. However, further scientific research is needed to elucidate the specific bioactive compounds responsible for their anti-inflammatory effects and to determine the optimal dosages and formulations for therapeutic use. The exploration of Indonesian anti-inflammatory herbs could contribute to the development of natural and affordable options for managing inflammatory conditions, complementing conventional treatments, and promoting overall health and well-being.
Analysis of Lead Metal Levels in Vaname Shrimp (Litopenaus vannamei) in the Coastal Area of ​​Pekalongan : Analisis Kadar Logam Timbal Pada Udang Vaname (Litopenaeus vannamei) Di Wilayah Pesisir Pekalongan Naila Izza Sabila; Achmad Vandian Nur; Khusna Santika Rahmasari; Eko Mugiyanto
BIO-EDU: Jurnal Pendidikan Biologi Vol. 10 No. 1 (2025): BIO-EDU: Jurnal Pendidikan Biologi - April 2025
Publisher : Jurusan Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jbe.v10i1.7953

Abstract

Vannamei shrimp is one of the fishery commodities with high economic potential, but vulnerable to heavy metal contamination due to environmental pollution. This study aims to analyze the content of heavy metal lead (Pb) in vannamei shrimp (Litopenaeus vannamei) in Pekalongan coastal area. Atomic Absorption Spectrophotometry (SSA) method was used to analyze Pb levels in shrimp samples with age variations of 40, 50, 60, and 70 days. The results showed that lead levels in all shrimp samples exceeded the threshold set by BPOM RI, which is 0.5 mg/Kg. The highest Pb level was found in 70-day-old shrimp with a concentration of 10.57 mg/Kg, while the lowest level was in 40-day-old shrimp at 3.40 mg/Kg. These results indicate the potential dangers of consuming vaname shrimp exposed to heavy metals for human health, so that mitigation measures against heavy metal pollution in the region are needed.
Evaluation of Physical Attributes and Efficacy of Lip Balm Formulated with Okra Fruit Extract (Abelmoschus esculentus (L.) Moench Fructus) Ana Yulyana; Alfioni Wulandari J.E; Saiful Bahri; Eko Mugiyanto
Journal of Natural Product for Degenerative Diseases Vol. 2 No. 1 (2024): JNPDD September
Publisher : Faculty of Pharmacy Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58511/jnpdd.v2i1.7452

Abstract

The okra fruit (A esculentus fructus) is renowned for its significant antioxidant properties, attributed to its rich content of bioactive compounds. Despite its high antioxidant activity, which has been extensively documented, its potential as a component in cosmetic formulations particularly lip balm preparation remains underutilized. This study seeks to address this gap by incorporating okra fruit extract into lip balm formulations and evaluating the resulting physical and functional attributes. Lip balm formulations were developed with three varying concentrations of Ethanol okra fruit extract: F1 (1%), F2 (3%), and F3 (5%). A series of comprehensive evaluations were conducted to assess the physical stability and performance of the lip balms, including organoleptic properties, homogeneity, pH, melting point, spreadability, and overall stability. Stability was monitored over a 28-day period at room temperature to simulate typical storage conditions. The antioxidant efficacy of the okra extract was quantified using the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, which yielded an IC50 value of 10.06 µg/ml, reflecting its potent free radical scavenging capacity. In comparison, the lip balm formulations demonstrated higher IC50 values, with Formulation I (FI) at 46.35 µg/ml, Formulation II (FII) at 40 µg/ml, and Formulation III (FIII) at 30.23 µg/ml, indicating a reduction in antioxidant activity in the formulated products compared to the pure extract.. The lip balm formulations exhibited a distinct okra aroma, smooth texture, and uniform color variations ranging from light brown (F1), brown (F2), to dark brown (F3). pH values ranged from 5.40 to 5.81, and melting points were between 49.6°C and 52.9°C, all within the acceptable range as per SNI 16-4769-1998 standards. ANOVA statistical analysis revealed no significant changes (p > 0.05) in melting point and spreadability over time. However, significant differences (p < 0.05) were noted in pH values, with further analysis indicating that formulations F2 and F3 differed significantly from F1 (p < 0.05). These results demonstrate that okra fruit extract not only enhances the antioxidant properties of lip balm but also maintains its stability and functionality, supporting its potential as a valuable ingredient in cosmetic formulations.
Development and Optimization of Facial Wash Gel with Okra Fruit (Abelmoschus esculentus) Extract: a Study on HPMC Concentration Variations Ana Yulyana; Annisya Maulidia Putri; Eko Mugiyanto
Journal of Natural Product for Degenerative Diseases Vol. 2 No. 2 (2025): JNPDD March
Publisher : Faculty of Pharmacy Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58511/jnpdd.v2i2.8392

Abstract

The stability of facial wash gel formulations is influenced by the concentration of Hydroxypropyl Methylcellulose (HPMC), which plays a crucial role in determining viscosity, homogeneity, spreadability, and foam stability. This study aimed to evaluate and optimize the physical stability of facial wash gel containing okra extract 3% (Abelmoschus esculentus (L.) Moench) by varying HPMC concentrations (1, 1.5, and 2%). The formulations were assessed for homogeneity, syneresis, pH stability, viscosity, spreadability, and foam stability over a 28-day storage period at room temperature (25°C). Statistical analysis was performed using SPSS version 27, including Shapiro-Wilk normality test, Levene’s test for homogeneity, One-Way ANOVA, and Tukey’s post-hoc test to determine significant differences among formulations. The results showed that HPMC concentration significantly influenced gel stability. F1 (1% HPMC) exhibited syneresis, excessive spreadability, and lower viscosity, indicating poor structural integrity. F2 (1.5% HPMC) maintained moderate stability but showed significant changes in spreadability over time. F3 (2% HPMC) demonstrated the best stability with optimal viscosity, minimal syneresis, controlled spreadability, and consistent foam formation. pH values for all formulations remained within the acceptable range (4.5–7.8, SNI 16-4380-1996). Foam stability (60–70%) met regulatory standards (SNI 16-4085-1996), with higher HPMC concentrations contributing to increased foam retention. The study confirms that HPMC concentration is a key determinant of gel stability. F3 (2% HPMC) exhibited the most stable formulation, balancing viscosity, spreadability, and foam stability, making it the optimal formulation for facial wash gel development. These findings highlight the importance of gelling agent optimization in cosmetic formulations, ensuring both product stability and consumer acceptability.
Co-Authors Abdi Wira Septama Achmad Vandian Nur, Achmad Vandian Ageng Brahmadhi Ainun Muthoharoh Alfioni Wulandari J.E Ana Yulyana Anisa Nova Puspitaningrum Annisya Maulidia Putri Dewi Syarifah Dwi Bagus Pambudi Dwi Bagus Pambudi Firdayani Gina Noor Djalilah Hilda Fitria Wulandari Khusna Santika Rahmasari Lalu Muhammad Irham Muh. Nur Khoiru Wihadi Muhammad Syifaul Qulub Naila Izza Sabila Novel Umarella Nuniek Nizmah. F Mochtar Rahmat Dani Satria Riska Kurnia Oktaviani Saiful Bahri Setyo Tri Raharjo Slamet Slamet St. Rahmatullah Thanh-Hoa Vo Vanesa Maharani Veni Haqiqotun Najihah W Wirasti Widyastuti Handayani Wirasti Wirasti Wirasti Wirawan Adikusuma Wulan Agustin Ningrum Yuliah Wahyu Permadi Yulian Wahyu Permadi