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Journal : Jurnal Farmasi dan Sains Indonesia (JFSI)

FORMULATION A NATURAL COSMETIC SCRUB OF DURIAN HUSK (DURIO ZIBETHINUS MURR.) AND THE CHARACTERISTIC TESTS) Febriani, Yuyun; Yuliana, Tri Puspita; Hariadi, Puspawan; Gemantari, Baiq Maylinda; Minawati, Minawati
Jurnal Farmasi & Sains Indonesia Vol 6 No 1 (2023)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol6no1p25-32

Abstract

The high production of durian fruit gives an environmental problem if it is not used properly. Durian fruit skin contains flavonoids, phenolic compounds, saponins, and tannins which have antioxidant activity. Its antioxidant activity makes durian husk a candidate as a basic ingredient for natural cosmetics. Producing a formulation of scrub preparations as natural cosmetics based on the results of the characteristic test was the purpose in this research. Experimental research with a post-test design technique was carried out by making the changes of the concentration of durian husk as an active ingredient in the scrub preparations used in this study. The form of an oil-in-water cream scrub was used as the formulation in a change of concentration range of 1% (F1), 1.5% (F2), and 3% (F3) for each formula. Furthermore, the characteristic test was carried out which included organoleptic test, homogeneity test. pH test, viscosity test, spreadability test, and adhesion test. In this research also used statistica tests. The results showed that the best formulation is obtained from formulation 3 (F3) with a concentration of 3% durian rind. The characteristic test results include: stable organoleptic test for storage in terms of shape, color and odor; homogeneity test formed granules and there was no separation between the oil and water phases; Stable pH test according to skin pH at 5.05; spreadability test 7.3 cm; viscosity test 64 dPa.s; and 2.41 minutes of adhesion test. It pointed that all formulations fulfilled the requirements for topical scrubs in each characteristic test.
Pengaruh Edukasi DAGUSIBU terhadap Pengetahuan Kader Desa Dasan Borok Oktresia, Erma Ewisa; Gemantari, Baiq Maylinda
Jurnal Farmasi & Sains Indonesia Vol 7 No 1 (2024)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol7no1p51-55

Abstract

The inadequate knowledge about drugs usage might be leading to emerging the unwanted effect of drugs. Ikatan Apoteker Indonesia, the committee of pharmacists in Indonesia, by their DAGUSIBU program make an attempt to overcome that problem. To increase the public knowledge, DAGUSIBU is implemented by educate public about four principal of drugs usage as how to get; how to use; how to store; and how to dispose the drugs. By establishing this program especially for the cadre of posyandu program, it is hoped the cadre might have impactful role to arising the public awareness and knowledge about drugs usage. This research is aimed to increase the knowledge of the cadre in Dasan Borok Vilage about drugs usage by DAGUSIBU program. This research was designed as quasi experimental using pretest-posttest analysis by questionnaire and education treatment as instrument research. There were 30 cadres take this program as participants. As the results, its was known that education treatment significantly enhance participants knowledge about drugs usage proven by pretest and postest analysis using marginal homogeneity test.
Identifikasi Boraks pada Jajanan Bakso Tusuk di Lombok Timur Gemantari, Baiq Maylinda; Fatmayanti, Baiq Risma; Ramadhan, Leny
Jurnal Farmasi & Sains Indonesia Vol 7 No 1 (2024)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol7no1p60-64

Abstract

Meatballs are a processed meat-based food commonly processed by adding chemical preservatives. Many reports find the usage of borax as the chemical preservative in meatballs sold in large markets on Lombok Island. However, the use of borax in the type of meatball consumed as snacks called skewered meatballs has not been identified thoroughly in East Lombok. This study aimed to identify borax in skewered meatballs in East Lombok qualitatively by curcumin paper test and flame test colors using sodium tetraborate as standard. The result showed that 4 samples confirmed positive for borax through the curcumin paper test. Two of those four samples showed the same flame color as standard corresponding to the presence of borax as a preservative in skewered meatballs tested. These results indicate that the curcumin paper test and flame color test were compatible in identifying borax in skewered meatball samples qualitatively.