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All Journal Journal of Natural Sciences and Mathematics Research Jurnal Sains & Teknologi Lingkungan Journal Of Nursing Practice Indonesian Journal of Chemistry Chemistry Indonesian Journal of Chemical Research Jurnal Katalisator Walisongo Journal of Chemistry Jambura Journal of Chemistry Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan Sainstech Farma: Jurnal Ilmu Kefarmasian Natural Sciences Engineering and Technology Journal Kolaborasi Jurnal Pengabdian Masyarakat Jurnal Sains dan Teknologi Jurnal Farmasi Sains dan Praktis Pharmacy Genius SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT Abdi Implementasi Pancasila: Jurnal Pengabdian kepada Masyarakat Jurnal Keperawatan dan Kesehatan (JKK) Jurnal Penelitian dan Pengkajian Ilmiah Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan
Adita Silvia Fitriana
Program Studi Farmasi Program Sarjana, Universitas Harapan Bangsa
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary

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Evaluation of the Moisturizing Efficacy and Stability of an Essence Sheet Mask Formulated with Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract Al Mu’izzah, Nurul; Desy Nawangsari; Adita Silvia Fitriana
Natural Sciences Engineering and Technology Journal Vol. 4 No. 2 (2024): Natural Sciences Engineering and Technology Journal
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/nasetjournal.v4i2.55

Abstract

The pursuit of effective and natural skincare solutions has led to the exploration of plant-based ingredients. Red dragon fruit (Hylocereus polyrhizus) peel, rich in flavonoids and antioxidants, presents a promising avenue for developing moisturizing skincare products. This study aimed to evaluate the moisturizing efficacy and stability of an essence sheet mask formulated with red dragon fruit peel extract. Red dragon fruit peel extract was obtained using ethanol extraction. Essence sheet masks were formulated with varying concentrations of the extract (0%, 3%, 5%, and 7%). The physical properties (organoleptic characteristics, pH, viscosity, and homogeneity), stability (cycling test), skin irritation potential (patch test), and moisturizing efficacy (corneometer measurements) of the sheet masks were assessed. The hedonic attributes of the masks were also evaluated through a consumer perception study. The formulated essence sheet masks exhibited desirable physical properties and were stable under accelerated storage conditions. No skin irritation was observed in the patch test. The sheet masks containing red dragon fruit peel extract demonstrated a significant increase in skin hydration compared to the control group. The consumer perception study indicated high acceptance of the masks, particularly those with higher extract concentrations. The findings suggest that red dragon fruit peel extract can be effectively incorporated into essence sheet masks to enhance skin hydration. The developed sheet masks were well-tolerated and exhibited good stability, making them promising candidates for natural moisturizing skincare products.
MOLECULAR DOCKING STUDIES OF FLAVONOIDS FROM SECANG WOOD (Caesalpinia sappan L.) AGAINST GLUCOKINASE ENZYME AS ANTIDIABETIC CANDIDATES Aurellia, Rizky Natasya; Fitriana, Adita Silvia; Febrina, Dina
Jurnal Farmasi Sains dan Praktis Vol 10 No 2 (May-August 2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/pharmacy.v10i2.8228

Abstract

Diabetes mellitus (DM) is a metabolic disease caused by a deficiency of insulin secretion, insulin resistance, and increased hepatic glucose production. Secang wood (Caesalpinia sappan L.) is known to have antihyperglycemic activity. However, these compounds are not yet known. In silico studies are needed to determine the compounds that act as antidiabetics. This study performed molecular docking of flavonoid compounds in sappan wood against the 1V4S glucokinase receptor. The results showed that all flavonoid compounds of sappan wood were predicted to have antidiabetic activity because they had a lower docking score than metformin, the first-line therapy of type 2 diabetes mellitus. Butein is expected to have the best activity. It has the lowest docking score (-94.4836). Visualization of the docking results shows that butein interacts with the identical amino acid residues as metformin, namely ARG 63 and THR 65, through the formation of hydrogen bonds and Van der Waals interactions. SWISS-ADME web tool predicted that butein has good oral absorption and excretion. The toxicity prediction tool showed a slight contradiction in the mutagenic effect. Based on this research, molecular docking may be able to design new drugs, especially from butein in sappan wood (Caesalpinia sappan L.), as antidiabetic candidates.
OBAT KUMUR EKSTRAK ETANOL KULIT BATANG KAYU MANIS (CINNAMOMUM VERUM J.PRESL) SEBAGAI PENGHAMBATAN PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTANS Umayah, Dani Yatul; Nawangsari, Desy; Fitriana, Adita Silvia
Jurnal Keperawatan dan Kesehatan Vol 15 No 2 (2024): Jurnal Keperawatan dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Keperawatan Muhammadiyah Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54630/jk2.v15i2.380

Abstract

Bad breath is caused by volatile sulfur compounds (VSCs) produced by the anaerobic bacteria Streptococcus mutans through the decomposition of food waste. This problem can be overcome with antibacterial mouthwash. Cinnamon contains essential oils, phenols, flavonoids, saponins and terpenoids, which have antibacterial properties. This study aimed to formulate a mouthwash from ethanol extract of cinnamon and evaluate its physical properties, stability, and inhibitory power against Streptococcus mutans using the Kirby-Bauer method. This research was experimental by making mouthwash using cinnamon extract with concentrations of 10% (FI), 12.5% ​​(FII), and 15% (FIII). The results of the research showed that the mouthwash preparations were brick red in color with different intensities, all preparations were homogeneous, had a pH according to standards except for FII and all preparations did not meet the required viscosity values. The stability test showed that the preparation was stable in storage except for the viscosity parameter FIII. The results of the antibacterial activity test showed that the inhibitory power of FI, FII, FIII against Streptococcus mutans bacteria was 7.33 mm, 8.50 mm, 9.33 mm respectively. The inhibitory power of FII and FIII was better than the positive control, namely total care-antibacterial mouthwash (8.33 mm).
The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha Setyaji, Andy Anggoro; Fitriana, Adita Silvia; Samodra, Galih
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.19519

Abstract

Kombucha is produced through the fermentation of a tea and sugar mixture with a symbiotic culture of bacteria and yeast (SCOBY). It contains various compounds beneficial to health, including vitamin C. The pH level and vitamin C content of kombucha are affected by fermentation temperature and time. Correspondingly, this study aimed to determine the effects of temperature and fermentation duration on the pH level and vitamin C content of butterfly pea kombucha. The research was conducted employing laboratory experimental methods, including a UV-Vis spectrophotometer to measure vitamin C content and a digital pH meter to measure pH levels. The limit of detection (LoD) and the limit of quantification (LoQ) values for the UV-Vis spectrophotometer were 0.115 ppm and 3.77 ppm, respectively. The results indicated that fermentation temperature did not affect the pH or vitamin C content. However, the pH level was affected by fermentation time, while vitamin C content was not statistically affected. The highest pH value (5.11) was observed on day 0 of fermentation, and the highest vitamin C content (2.94%) was recorded on day 6 at a temperature of 30°C.
Kadar Logam Besi (Fe) dalam Air di Lingkungan Sekitar Tempat Pemrosesan Akhir Sampah (TPA) Kaliori Kabupaten Banyumas Royani, Sri; Fitriana, Adita Silvia
CENDEKIA : Jurnal Penelitian dan Pengkajian Ilmiah Vol. 2 No. 1 (2025): CENDEKIA : Jurnal Penelitian Dan Pengkajian Ilmiah, Januari 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/w4f2rv41

Abstract

Air merupakan sumber daya yang sangat penting bagi kehidupan masyarakat. Air yang baik adalah air yang memenuhi baku mutu sesuai peruntukannya. Tempat Pemrosesan Akhir Sampah (TPA) Kaliori merupakan salah satu TPA yang aktif di Kabupaten Banyumas. Penelitian ini bertujuan untuk mengetahui kualitas air di lingkungan TPA Kaliori Kabupaten Banyumas. Air yang diuji adalah air sungai, air sumur dan air lindi di lingkungan sekitar TPA.  Metode yang digunakan adalah Spektrofotometeri Serapan Atom (Nyala) mengacu pada SNI 6989.4:2009. Berdasarkan hasil uji, kesuluruhan sampel air sumur memenuhi nilai baku mutu yang ditetapkan oleh pemerintah sesuai  Peraturan Menteri Kesehatan RI No.32 Tahun 2017 dan Peraturan Menteri Kesehatan Permenkes RI No.492/Menkes/Per/IV/2010 tentang standar kualitas air minum. Sedangkan untuk air Sungai,  salah satu sampel tidak memenuhi baku mutu Peraturan Menteri Kesehatan Permenkes RI No.492/Menkes/Per/IV/2010 tentang standar kualitas air minum tetapi masih memenuhi baku mutu air bersih sesuai Peraturan Menteri Kesehatan RI No.32 Tahun 2017. Demikian juga dengan air lindi yang tidak memenuhi baku mutu sesuai Peraturan Menteri Kesehatan Permenkes RI No.492/Menkes/Per/IV/2010. Selain itu, lokasi pengambilan sampel berpengaruh terhadap kadar logam besi (Fe) dalam air. Semakin jauh lokasi pengambilan sampel air dengan lokasi TPA maka akan semakin berkurang kadar besi (Fe) dalam air.
Chemical analysis of Cyproheptadine Hydrochloride in appetite-stimulating herbs marketed in Banyumas regency: ensuring consumer safety Atika Indarwati; Adita Silvia Fitriana; Nur Rahmawati
Journal of Natural Sciences and Mathematics Research Vol. 10 No. 1 (2024): June
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jnsmr.v10i1.20748

Abstract

Jamu, a traditional Indonesian herbal medicine, is widely used in traditional healing practices nationwide, including the Banyumas Regency. The Indonesian government has implemented restrictions that forbid the inclusion of medicinal compounds in jamu, as their unregulated usage poses possible health hazards. Cyproheptadine hydrochloride is a frequently encountered medicinal component in appetite-stimulating herbs. However, the extent of adulteration of cyproheptadine hydrochloride in appetite-stimulating herbs marketed in Banyumas Regency is undisclosed. This study purposed to analyze and quantify the presence of cyproheptadine hydrochloride in appetite-stimulating herbs that are available for sale in the Banyumas Regency. The aim was to inform customers about these herbs' possible pharmaceutical ingredient content. The study utilized a qualitative analysis of thin-layer chromatography (TLC) and a quantitative analysis with a UV-Vis spectrophotometer. Fourteen samples of appetite-stimulating herbs in powdered, capsule, and tablet forms were gathered from different areas within the Banyumas Regency. Qualitative analysis revealed cyproheptadine hydrochloride in two herbal samples, SNM TG and SNM AM. The quantitative examination revealed that the content of cyproheptadine hydrochloride in SNM TG was 10.92 mg/5g, whereas in SNM AM, it was 7.93 mg/5g. These findings indicate that there have been breaches of regulations, and individuals who ingest these herbs may be susceptible to health problems. Further investigation is required to analyze a broader range of appetite-stimulating herbal samples, particularly those in liquid form, to ascertain the level of contamination with cyproheptadine hydrochloride and provide essential data for health regulations.
Analisis Cemaran Logam Berat (Pb, Cd, Zn) pada Ikan Tuna Kemasan Kaleng dengan Metode Spektrofotometri Serapan Atom (SSA) Tiwi Setianingrum; Adita Silvia Fitriana; Dessy Nawangsari
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 3 No. 1 (2025): January: OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v3i1.1007

Abstract

Fish is one type of aquatic product widely used by the community because of its advantages as a food ingredient, including a source of important nutrients such as protein, vitamins, fat, and minerals. Fish is often found in cans. Canned packaging contains the heavy metals lead (Pb), cadmium (Cd), and zinc (Zn), which can be released into food due to the long storage period. This study aims to identify and analyze heavy metals Pb, Cd, and Zn levels in canned tuna with an expiration date of less than 1 year. Samples of canned tuna came from five different brands. Qualitative analysis used color reagents, while quantitative research used an atomic absorption spectrophotometer (AAS). The qualitative study results showed that three samples of tuna contained heavy metals. Samples B and C were positive for Pb metal, while samples A and B were positive for Zn metal. The concentration of Pb metal was measured in sample B at 117.9 mg/Kg and in sample C at -0.0147 mg/Kg. The concentration of Zn metal in sample A was -0.0048 mg/Kg, and in sample B, it was -0.147 mg/Kg.
The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha Setyaji, Andy Anggoro; Fitriana, Adita Silvia; Samodra, Galih
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.19519

Abstract

Kombucha is produced through the fermentation of a tea and sugar mixture with a symbiotic culture of bacteria and yeast (SCOBY). It contains various compounds beneficial to health, including vitamin C. The pH level and vitamin C content of kombucha are affected by fermentation temperature and time. Correspondingly, this study aimed to determine the effects of temperature and fermentation duration on the pH level and vitamin C content of butterfly pea kombucha. The research was conducted employing laboratory experimental methods, including a UV-Vis spectrophotometer to measure vitamin C content and a digital pH meter to measure pH levels. The limit of detection (LoD) and the limit of quantification (LoQ) values for the UV-Vis spectrophotometer were 0.115 ppm and 3.77 ppm, respectively. The results indicated that fermentation temperature did not affect the pH or vitamin C content. However, the pH level was affected by fermentation time, while vitamin C content was not statistically affected. The highest pH value (5.11) was observed on day 0 of fermentation, and the highest vitamin C content (2.94%) was recorded on day 6 at a temperature of 30°C.
Co-Authors Afni Mirlandari Afresa Bias Putri Enarga Afresa Bias Putri Enarga Al Mu’izzah, Nurul Alfaeni Salmatuzzahro Ali Djamhuri Aminurita, Agus Atika Indarwati Aurellia, Rizky Natasya Awal Tunis Yantoro Bambang Purwono Dessy Nawangsari Desy Nawangsari Desy Nawangsari Desy Nawangsari Dewi Rahmawati Dina Febrina dina febrina Dwi Novitasari Erni Lovianasari Galih Samodra Galih Samodra Hanif Zufrialdi Bagaskara Harno Dwi Pranowo Iga Melasasi Khofifatul Muamanah Kurnia Panggih Rahayu Munawarohthus Sholikha Murniati Murniati Nawangsari, Desy Nisa Nur Fadilah Noor Yunida Triana Nur Rahmawati Nur Rahmawati Nur Rahmawati Rani Prabandari Riska Norma Sarita Royani, Sri Samodra, Galih Setyaji, Andy Anggoro Sri Royani Sri Royani Tanti Purwanti Tiwi Setianingrum Triana, Noor Yunida Triana, Noor Yunida Umayah, Dani Yatul