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All Journal Parapemikir Jurnal Ilmiah Farmasi
Dewi Fitriani Puspitasari
Sekolah Tinggi Ilmu Farmasi "Yayasan Pharmasi" Semarang
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Formulasi Granul Effervescent Ekstrak Etanol Buah Gowok Dewi Fitriani Puspitasari
Parapemikir : Jurnal Ilmiah Farmasi Vol 11, No 3 (2022): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v11i3.4239

Abstract

Kupa or gowok fruit is a fruit that contains anthocyanin compounds, which have potential as antioxidants. Fruit with a fresh sweet and sour taste can be utilized by being formulated into effervescent granules that are practical and have a good taste. The purpose of this study was to formulate the effervescent granule preparation of gowok fruit. Gowok fruit extraction using maceration method with ethanol solvent, then making effervescent granules using wet granulation method and evaluation includes organoleptic, MC, BJ tests, flow properties and dissolving time. The results of the formulations showed that the three granule formulas met the results of the physical characteristics test. 
FORMULASI DAN UJI STABILITAS FISIK SEDIAAN LULUR BODY SCRUB EKSTRAK ETANOL KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Dewi Fitriani Puspitasari
Parapemikir : Jurnal Ilmiah Farmasi Vol 12, No 2 (2023): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v12i2.5057

Abstract

Stability is an important thing to maintain in a preparation. Red dragon fruit skin (Hylocereus polyrhizus) is a part of the dragon fruit that contains a natural dye called anthocyanin. This substance can be used as an anti-aging agent because of its antioxidant properties. Anthocyanins are known to be unstable compounds due to the influence of temperature.This study aims to formulate body scrub preparations by utilizing anthocyanin compounds contained in red dragon fruit peels, as well as knowing the physical characteristics and physical stability of preparations stored at 4°C, 25°C and 40°C. The body scrub is made using the ethanol extract of dragon fruit cultivar at a concentration of 15%. Testing the physical characteristics of the preparation includes organoleptic, homogeneity, spreadability, adhesion, viscosity, pH and cream type. The physical stability test of the preparation was stored at ± 4°C, 25°C and 40°C for 30 days. The results showed that red dragon fruit peel extract (Hylocereus polyrhizus) which was formulated in the form of a body scrub had a fairly good stability during the storage process. Conclusion: Red dragon fruit peel extract (Hylocereus polyrhizus) has good stability in body scrub preparations
UJI TOTAL FLAVONOID DAN UJI AKTIVITAS EKSTRAK METANOL DAUN JERUJU (Acanthus ilicifolius.L) TERHADAP BAKTERI STREPTOCOCCUS MUTANS Dewi Fitriani Puspitasari
Parapemikir : Jurnal Ilmiah Farmasi Vol 11, No 2 (2022): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v11i2.3366

Abstract

AbstractThis study aims to determine the antibacterial activity, effective concentration and the effect of increasing the concentration of methanol extract of Jeruju leaves (Acanthus ilicifolius) on the growth inhibition of Streptococcus Mutans bacteria. Extraction was carried out by maceration using methanol as a solvent. Testing of antibacterial activity using agar diffusion method (modified Kirby and Bauer diffusion) by means of wells. The results of the antibacterial activity were analyzed using the One way ANOVA method. Anova data showed that extract concentrations of 8%, 10%, 20%, 30% had given activity inhibiting the growth of the test bacteria, namely 15.74 mm; 20.50 mm; 21.11mm and 21.66mm. The increase in the concentration of jeruju leaf extract showed the larger the diameter of the inhibition zone for bacterial growth. The increase in the diameter of the inhibition zone showed a significant difference in p0.05 at each concentration.
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