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All Journal Indonesian Journal of Chemistry Collaborative Medical Journal (CMJ) AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT JURNAL FARMASIMED (JFM) Pharma Xplore : Jurnal Sains dan Ilmu Farmasi Jurnal Indah Sains dan Klinis Mejuajua Journal of Health and Medical Science Jurnal Riset Rumpun Ilmu Kedokteran (JURRIKE) Jurnal Pengmas Kestra (JPK) FARMASAINKES Jurnal Indah Sains dan Klinis Indonesian Journal of Science and Pharmacy
Debi Meilani
Institut Kesehatan Medistra Lubuk Pakam
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Neuroscience Nursing Public Health Veterinary Other

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Dampak Pewarna Ekstrak Etanol Buah Naga Merah (Hylicerius polyhizus) terhadap Lip Balm Minyak Bunga Kenanga (Cananga oil) Meilani, Debi; Suprianto, Suprianto; Samran, Samran
Jurnal Indah Sains dan Klinis Vol 5 No 3 (2024): Jurnal Indah Sains dan Klinis
Publisher : Yayasan Penelitian dan Inovasi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jisk.v5i3.02

Abstract

Background: Red dragon fruit holds promise as a natural dye alternative due to its anthocyanin content. Objective: This study aimed to evaluate the potential of ethanol extract from red dragon fruit as a dye in Lip Balm formulations and investigate how varying the concentration of this extract affects the formula. Method: The study involved extracting the dye from red dragon fruit and incorporating it into a Lip Balm preparation using natural fruit-based dyes. Results: The findings indicated that the red dragon fruit extract yielded favorable results after undergoing various tests, including organoleptic evaluation, homogeneity, melting point, irritation, and user preference. Conclusion: The extract of red dragon fruit can be utilized as a dye in Lip Balm formulations. The resulting colors range from pink to dark red, with higher concentrations of the extract producing more intense colors in the final Lip Balm product containing ylang-ylang flower oil (Cananga oil)
Integration of Pharmaceutical Science in the Education of Healthy and Functional Food Preparation at SMK Negeri Pantai Labu Aritonang, Barita; Harahap, Hasni Yaturramadhan; Syarifuddin, Shofian; Meilani, Debi; Wiratma, Dicky Yuswardi
JURNAL PENGMAS KESTRA (JPK) Vol. 5 No. 1 (2025): Jurnal Pengmas Kestra (JPK)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/1p8sw386

Abstract

The modernization of lifestyle among today’s adolescents has led to significant changes in daily consumption patterns. Many teenagers tend to prefer fast food that is high in sugar, salt, and fat, but low in nutritional value. This condition may lead to various long-term health problems if not accompanied by adequate nutritional education and awareness. This community service activity aims to integrate pharmaceutical science concepts into the education of healthy and functional food preparation at SMK Negeri Pantai Labu. The implementation method consisted of several stages: initial observation of students’ knowledge and habits, delivery of interactive educational materials, hands-on practice in preparing functional food products, and evaluation through pre-test and post-test instruments. This activity involved 30 students from the culinary arts department. Evaluation results showed a significant improvement across all aspects: knowledge of healthy food increased from 55.0 to 85.3; understanding of functional food from 47.5 to 82.0; understanding of active compounds from 41.2 to 78.5; food preparation skills from 50.4 to 80.6; and awareness of food safety from 52.8 to 86.7. The average overall improvement reached 67.3%. This community service activity concludes that an educational approach based on pharmaceutical science, when applied through culinary practice, is proven to be effective in enhancing students’ competencies, not only in terms of academic knowledge and health awareness but also in fostering entrepreneurial potential in the field of local food.
Level of Patient Satisfaction with Pharmaceutical Services in Pasar Ujungbatu Padang Lawas Health Center in 2023 Harahap, Hasni Yaturramadhan; Debi Meilani
Indonesian Journal of Science and Pharmacy Vol. 1 No. 1 (2023): Indonesian Journal of Science and Pharmacy
Publisher : Pustaka Media Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63763/ijsp.v1i1.14

Abstract

Quality pharmaceutical services are health services that can satisfy every service user in accordance with the level of patient satisfaction and the administration is in accordance with the established code of ethics and service standards. The purpose of this study was to determine the level of patient satisfaction with pharmaceutical services at the Pasar Ujungbatu Health Center, Padang Lawas Regency, Padang Lawas Regency in 2023. The research method included a descriptive method, namely using a quantitative approach to determine the level of patient satisfaction with pharmaceutical services at the Ujungbatu Market Health Center, Padang Lawas Regency. The results showed the level of patient satisfaction with pharmaceutical services at Pasar Ujungbatu Padang Lawas Health Center in 2023 with a total of 240 respondents, namely 2 people were very dissatisfied (0.83%), 4 people were dissatisfied (1.66%), 34 people were quite satisfied (14.16), 162 people were satisfied (67.5%), and 38 people were very satisfied (15.85%).
Utilization Of Ethanol Extract Of Wungu Leaf (Graptophyllum Pictum (L) Griff) Growing In The Pamah Deli Old Area As An Anti-Inflammatory Meilani, Debi; Miranda, Novia Anisa; Ardiani, Rani; Rahmi, Sofia; Yaturramadhan, Hasni
Indonesian Journal of Science and Pharmacy Vol. 1 No. 2 (2023): Indonesian Journal of Science and Pharmacy
Publisher : Pustaka Media Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63763/ijsp.v1i2.20

Abstract

Wungu leaves (Graptophyllum pictum (L) Griff) are often used as traditional medicine, contain several chemical compounds, including alkaloids, glycosides, steroids, saponins, tannins and flavonoids and chemical compounds, thought to have anti-inflammatory properties. The aim of this study was to utilize the ethanol extract of Wungu leaves that grow in the Pamah Deli Tua area, North Sumatra, as an anti-inflammatory. This study included characterization of simplicia, phytochemical screening and testing of the anti-inflammatory activity of the ethanol extract of Wungu leaves (EEDW). Measurement of rat leg volume induced by 1% λ-carrageenan using a plestimometer, observations were made every 30 minutes for 6 hours. This study used 5 treatment groups, namely group I was given 0.5% CMC suspension, group II was given diclofenac sodium at a dose of 4.5 mg/kg BW, group III was given EEDW at a dose of 100 mg/kg BW, group IV was given EEDW at a dose of 200 mg /kg BW, group V was given EEDW at a dose of 400 mg/kg BW. Inflammation percentage and inflammation inhibition percentage were calculated. Data were analyzed by Duncan to see whether or not there was a difference between the groups. The results showed that there were significant differences between the doses of 100, 200 and 400 mg/kg BW, but between the doses of 400 mg/kh BW and diclofenac sodium there were no significant differences. The percentage of inflammation at a dose of 400 mg/kg BW was 3,366 and the percentage of inflammation inhibition was 86,569%. The higher the dose of EEDW the more effective it is as an anti-inflammatory, and the dose of 400 mg/KgBB in rats is the optimum dose of EEDW as an anti-inflammatory.
The Formulation Cream Of Black Cumin Seed Oil (Nigella sativa Linn.) Utami, Dinda Sari; Lubis, Minda Sari; Meilani, Debi
Indonesian Journal of Science and Pharmacy Vol. 1 No. 2 (2023): Indonesian Journal of Science and Pharmacy
Publisher : Pustaka Media Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63763/ijsp.v1i2.38

Abstract

Indonesia is rich in natural resources, has done a lot of research on the utilization of natural materials. Nigella sativa Linn. or in Indonesia known black jintan has pain relieving or analgesic and anti-inflammatory properties. The aim of this study is to determine the antinyeri effect of black ginger oil on white male rats by plantar test method. Black ginger seed oil is standardized and performed test effectiveness, then black gender oil is made cream with concentrations of 5ml, 10ml, and 20ml. Observations were performed for the occurrence of muscle antinyeri every 15 minutes during the time the plantar test device stopped when the mice licked their legs and hands.The test results of the standardization of black geranium seed oil obtained type weight in black germanium oil 0.958 g/ml, water content 0.000056%, and acid count 39.97 ml/g. Physical quality test results the preparation of the cream no bruising with the oil emulsion type in water that is easily washed with water as well as pH adjusted with the skin with range 7.3-7.6 and the cream does not undergo color change, shape and rupture emulsions.
Korelasi Konsumsi Sidaguri dengan Kadar Asan Urat Darah Suprianto, Suprianto; Adek Chan; Joko Wibowo; Samran; Sumardi; Debi Meilani
Jurnal Indah Sains dan Klinis Vol 6 No 1 (2025): Jurnal Indah Sains dan Klinis
Publisher : Yayasan Penelitian dan Inovasi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jisk.v6i1.02

Abstract

Background: Hyperuricemia as an indicator of increased blood uric acid. The prevalence rate in Indonesia is not recorded with certainty. However, the prevalence of gout reached 655,745 people out of 238,452,952 people in Indonesia, ranking first in Southeast Asia. Sidaguri flavonoids have inhibitory power against Xanthine Oxidase so that they can reduce uric acid. Objective: The study was aimed at detecting the effect and correlation of Sidaguri capsule consumption (Sida rhombifolia L) on reducing uric acid in patients. Method: The study was conducted Pretest and Posttest on 22 patients with hyperuricemia with the Easy Touch GCU Instrument. Results: The results showed that the average uric acid level before the intervention was 8.37 mg/dL and after the intervention was 6.57 mg/dL. Conclusion: Sidaguri capsules have an effect on reducing uric acid levels in patients
Penetapan Kadar Formalin Pada Mie Basah Yang Beredar Di Pasar Peunayong Kota Banda Aceh Secara Spektrofotometri Visible Syarifah Nadia; Debi Meilani; Dea Anggreini; Siti Rahmi Ningrum; Supran Hidayat Sihotang; Ernawaty Ginting
JURNAL RISET RUMPUN ILMU KEDOKTERAN Vol. 4 No. 2 (2025): Agustus : Jurnal Riset Rumpun Ilmu Kedokteran
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrike.v4i2.6296

Abstract

Formalin is a 37% formaldehyde solution in water, commonly misused as a food preservative despite its toxicity and prohibition in food products. This study aimed to determine the presence and levels of formalin in wet noodles sold at Peunayong Market, Banda Aceh, using visible spectrophotometry. A descriptive design was applied to three randomly selected samples. Qualitative tests using multiple reagents (Schiff, Schryver, KMnO₄, and a test kit) showed negative results for formalin presence. However, quantitative analysis with Spectroquant Prove 300 revealed that all samples contained formalin levels exceeding the acceptable standard. The concentrations ranged from 0.7433 mg/L to 0.8766 mg/L, indicating that the products are unsafe for consumption. These findings underline the need for stricter monitoring and improved food safety awareness among producers and consumers in traditional markets.
Validasi Metode Penetapan Kadar Monosodium Glutamat pada Mie Ayam dengan Spektrofotometri UV–Vis Setelah Derivatisasi Ninhidrin Suprianto; Effendy De Lux Putra; Samran; Siti Nurbaya; Cyndi Veronica; Sumardi; Debi Meilani
Jurnal Indah Sains dan Klinis Vol 6 No 2 (2025): Jurnal Indah Sains dan Klinis
Publisher : Yayasan Penelitian dan Inovasi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jisk.v6i2.05

Abstract

Pendahuluan: Mie Ayam merupakan aneka olahan mie yang dijajakan, disajikan dan dinikmati dengan cita rasa yang sangat lezat; dijajakan dari mulai gerobak jalan, di pinggir jalan maupun tempat lesehan. Mie Ayam diolah dengan penambahan berbagai bahan tambahan pangan agar diperoleh makanan yang dapat membangkitkan selera konsumen. Mie Ayam yang disajikan harus diproses dengan benar sehingga konsumen aman setelah konsumsi makanan tersebut. Monosodium glutamate (MSG) merupakan bahan tambahan pangan yang biasa ditambahkan pada makanan untuk meningkatkan cita rasa makanan, terutama rasa lezat makanan. MSG ditambahkan pada produk pangan tidak lebih dari 10g/kg Bahan Pangan agar konsumen terjamin kesehatannya. MSG dapat diderivatisasi dengan ninhidrin sehingga penetapan kadar dapat dilakukan dengan spektrofotometri visibel. Tujuan: Menentukan kadar MSG pada Mie Ayam secara spektrofotometri UV. Metode: Penetapan kadar MSG dilakukan secara spektrofotometri UV setelah dilakukan derivatisasi dengan Ninhidrin. Hasil: Kadar MSG pada Mie diperoleh pada rentang 1,9441- 2,4726 g/kg bahan pangan dan di bawah batas maksimum 10 g /kg bahan pangan menurut EPSA. Kesimpulan: Kadar MSG pada Mie Ayam pada rentang tertentu dan masih di bawah batas maksimum.
Co-Authors Adek Chan Ahmad Hafizullah Ritonga Alam Suhada Aminah Syarifuddin Ancel Mus Silaban Andraini, Galuh Ardiani, Rani Aritonang, Barita Ayu Khairunnisa Chan, Adek Cucu Arum Dwi Cahya Cut Fatimah Cut Fatimah Cyndi Veronica Dea Anggreini Deliwarni Rajagukguk Dewi Kartika Dian Zulkarnain Lubis Dicky Yuswardi Wiratma Dinda Sari Utami Effendy De Lux Putra Elvy Oktima Ernawaty Ginting Eva Sartika Dasopang Fatimah Sari Simatupang Febriady, Andy Fesri Damai Riang Laia Gabena Indrayani Dalimunthe Gusliani Eka Putri Harahap, Hasni Yaturramadhan Hasni, Hasni Yaturramadhan Harahap Herlina . Joko Wibowo Karnirius Harefa Khairiah, Khairiah Lidiya Sasmaita Sihotang Lubis, Minda Sari Mandike Ginting Mandike Ginting Maya Sartika Maya Sartika Melati Yulia Kusumastuti Melati Yulia Kusumastuti Miranda, Novia Anisa Muhammad Gunawan Muhammad Gunawan Nasirah Maulidia Ajhar Nasution, Lely Fitri Handayani Rafita Yuniarti Rahmi, Sofia Regina Elyanda Tampubolon Reni Aprinawaty Sirait Riza Hasyati Rotua Sumihar Sitorus Samran, Samran Siahaan, Enzo W.B Sitepu, Rahmadani Siti Fatimah Hanum Siti Nurbaya Siti Rahmi Ningrum Sofyan Syarifuddin Sri Rahayu SRI RAHAYU Suhendra Tawarnate Suhendra Tawarnate Suhendra Tawarnate Sumardi Sumardi Sumardi . Supran Hidayat Sihotang Suprianto Suprianto Syarifah Nadia Syarifuddin, Shofian Wibman Tambunan Yaturramadhan, Hasni Yessy Febriani Yosi Darmirani