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Faizal Mustamin
Politeknik Kaltara
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Uji stabilitas fisik serum anti-aging ekstrak etil asetat daun cempedak (Arthocarpus champeden Spreng.) Salsabyla Asky; Benazir Evita Rukaya; Faizal Mustamin
Journal Borneo Vol. 2 No. 2 (2022): Volume 2 Issue 2 tahun 2022
Publisher : Politeknik Kaltara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.118 KB) | DOI: 10.57174/jborn.v2i2.37

Abstract

Salah satu kosmetik popular yang dianggap efektif dalam mengatasi penuaan kulit adalah serum anti-aging dengan kandungan antioksidan kuat. Antioksidan alami sebagian besar diperoleh dari tanaman salah satunya berasal dari daun cempedak (Arthocarpus champeden Spreng.). Tujuan dari penelitian ini adalah melakukan evaluasi stabilitas fisik formula serum ekstrak etil asetat daun campedak (EEADC) menggunakan hasil penelitian sebelumnya. Formulasi serum dengan konsentrasi zat aktif sebesar 0,05% yang telah dibuat, dievaluasi stabilitas fisiknya selama masa penyimpanan hari ke-0, 2, 4 dan 7, yang meliputi uji organoleptik, homogenitas, pH, daya sebar, dan viskositas, kemudian dilakukan analisis data. Hasil dari evaluasi yang dilakukan menunjukkan bahwa serum EEADC memenuhi kriteria standar untuk evaluasi organoleptik, homogenitas dan pH. Namun, pada evaluasi daya sebar dan viskositas sebaliknya (tidak memenuhi kriteria standar). Sehingga dapat disimpulkan bahwa perlu dilakukan evaluasi dan optimasi formula serum EEADC.
Analısıs kualıtatıf senyawa rhodamın B pada saus jajanan “tusuk-tusuk” dı taman Berkampung kota Tarakan menggunakan metode rapid test kit Faizal Mustamin; Irma Novrianti; Muhammad Aris; Asma Asma
Journal Borneo Vol. 2 No. 3 (2022): Volume 2 Issue 3 tahun 2022
Publisher : Politeknik Kaltara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.484 KB) | DOI: 10.57174/jborn.v2i3.59

Abstract

Food is a basic need for living things. Some foods are available in the form of snacks and usually contain additional ingredients such as coloring. Often manufacturers misuse the use of dyes for textiles such as rhodamine B and leather used to color food ingredients. This study aims to determine the content of rhodamine B in the "tusuk -tusuk" snack sauce circulating in the village garden. The sauce is obtained from each seller of "skewers" selling in the village garden. This study used 25 samples, then 25 grams were taken from each sample and dissolved in hot water, and then the samples were tested using the rapid test kit method. Based on the results of the study, it was found that the negative sauce samples contained rhodamine B. Based on these results, it can be concluded that the " tusuk -tusuk " snack sauce in the village gardens of Tarakan city does not contain rhodamine B.
Ujı aktıvıtas antıbakterı ekstrak etanol daun rambusa (Passiflora foetida L.) terhadap bakterı Pseudomonas aeruginosa Sari Wijayanti; Heriani Heriani; Faizal Mustamin; Syuhada Syuhada
Journal Borneo Vol. 2 No. 3 (2022): Volume 2 Issue 3 tahun 2022
Publisher : Politeknik Kaltara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.238 KB) | DOI: 10.57174/jborn.v2i3.61

Abstract

One of the medicinal plants in Indonesia is rambutan (Passiflora foetida L.). Some of the chemical substances contained in the leaves of rambusa include alkaloids, flavonoids, steroids, and triterpenoids which have an antibacterial effect. This study aims to determine the activity and concentration of effective antibacterial from the extract of rambutan leaves on the growth of Pseudomonas aeruginosa bacteria. The antibacterial test was carried out using disc diffusion or the Kirby method with test concentrations of 10%, 15%, 20%, and positive control (Ciprofloxacin). The results showed that the antibacterial inhibition of rambutan leaf extract concentrations of 10%, 15%, 20%, and positive control was 2.63 mm, 4.53 mm, 6.05 mm, and 26.72 respectively. The concentration of 20% of rambusa leaf extract showed moderate antibacterial activity with an inhibition zone diameter of 6.05 mm.
Co-Authors Asma Asma Heriani Heriani Irma Novrianti Muhammad Aris Aris Rukaya, Benazir Evita Salsabyla Asky Sari Wijayanti Syuhada