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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Pharmacy Medical Sains : Jurnal Ilmiah Kefarmasian Medical Sains : Jurnal Ilmiah Kefarmasian
Rose Intan Perma Sari
Prodi D3 Farmasi FMIPA Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Social Sciences

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FORMULASI SEDIAAN LIP BALM DARI VCO (Vigin coconut oil) DENGAN PENAMBAHAN SARI BUAH CERI (Eugenia reidwartiana ) SEBAGAI PEWARNA ALAMI rose intan perma sari
Jurnal Ilmiah Pharmacy Vol 9, No 2 (2022)
Publisher : Sekolah Tinggi Kesehatan Al-Fatah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52161/jiphar.v9i2.414

Abstract

ABSTRAK Lip balm merupakan sediaan perawatan pada kulit bibir yang digunakan untuk melindungi bibir terhadap kerusakan seperti bibir kering dan akibat paparan sinar matahari. Penelitian ini bertujuan memformulasi lip balm  dari VCO (Virgin Coconut Oil) dengan penambahan sari buah ceri (Eugenia reidwartiana). VCO dan sari buah ceri diformulasi dalam bentuk sediaan Lip balm dengan menggunakan variasi konsentrasi  VCO 0%, 5%, 7%, 9% dan sari buah ceri konsetrasi 0%, 10%, 13%, 16%. Lip balm dari VCO dengan penambahan sari buah ceri dilakukan evaluasi sifat fisik sediaan meliputi uji organoleptis, uji homogenitas, uji pH, uji daya sebar dan uji stabilitas. Kesimpulan dari evaluasi terhadap 4 formula lip balm bahwa formula (f3) dengan konsentrasi VCO 9% dan sari buah ceri konsentrasi 16%  memiliki karakteristik mendekati standar, dengan bentuk fisik setengah padat, nilai pH 5 yang tergolong interval baik  homogen, daya sebar baik dan warna pink cerah.Kata Kunci : Virgin Coconut Oil, Sari buah ceri, Lip balm. 
ISOLASI DAN KARAKTERISASI SERBUK ENZIM BROMELIN DARI BATANG NANAS (ANANAS COMOSUS (L.) MERR).: ISOLATION AND CHARACTERIZATION OF BROMELIN ENZYME POWDER FROM Pineapple Stem (ANANAS COMOSUS (L.) MERR). Rose Intan Perma Sari; Salman; Erizal Zaini
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 7 No 4 (2022)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v7i4.432

Abstract

Bromelin merupakan unsur pokok dari nanas yang penting dan berguna dalam bidang farmasi dan makanan, untuk mendapatkan enzim bromelin dari buah nanas diperlukan proses isolasi enzim bromelin. Tujuan dari penelitan ini adalah untuk mengisolasi dan mengkarakterisasi serbuk enzim bromelin dari batang nanas (Ananas Comosus (L.) Merr). Isolasi enzim bromelin dari batang nanas telah dilakukan dengan menggunakan pelarut dapar fosfat pH 7.0 disentrifugasi pada 3.500 rpm selama 15 menit. Serbuk enzim bromelin diperoleh dengan menggunakan metoda freeze drying dan didapat persentase randemen sebesar 2,032 %. Karakterisasi dari serbuk enzim bromelin terdiri dari pengukuran kosentrasi protein, penentuan aktivitas enzim dan aktivitas spesifik enzim. Pengukuran konsentrasi protein menggunakan metoda Biuret memberikan hasil konsentrasi sebesar 1,66±0,003 mg/ml. Penetuan aktivitas enzim menggunakan metoda Murachi memberikan hasil aktivitas enzim sebesar 43,09±0,01 U/ml dan aktivitas spesifik enzim sebesar 26,02±0,003 U/mg.
EDUKASI PEMBUATAN JAMU YANG BAIK DAN AMAN PADA KELOMPOK JAMU GENDONG DI KOTA BENGKULU Suci Rahmawati; Nori Wirahmi; Camelia Dwi Putri Masrijal; Rose Intan Permasari; Oky Hermansyah; Samwilson Slamet
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 7 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i7.2252-2256

Abstract

Usaha Jamu Gendong (UJG) is a herbal medicine business carried out by individuals using traditional medicine ingredients in the form of fresh liquid to be sold directly to consumers. This service activity was aimed to increasing knowledge and providing skills on how to make good and safe jamu for UJG group in Bengkulu City. This activity was carried out on October 22, 2022 with 20 participants. This service activity is carried out using discussion and demonstration methods. Evaluation of activities is carried out by giving questionnaire sheets given before and after the activity. The results of the questionnaire evaluation obtained that the average score of 20 participants before and after the activity was 90.6 and 99.2, respectively. From the implementation of the activities, it can be concluded that there is an increase in the knowledge of the herbal medicine group regarding how to make good and safe traditional medicines.
TESTING THE ACTIVITY AND FORMULATION OF NATURAL HAND SOAP BASED ON NATURAL SURFACTANTS OF LERAK FRUIT (Sapindus rarak DC.) AGAINST Staphylococcus aureus Rose Intan Perma Sari; Natasha Ardinata; Oky Hermansyah; Suci Rahmawati; Camelia Dwi Putri Masrijal
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 9 No 1 (2024)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v9i1.1151

Abstract

Lerak (Sapindus rarak DC.) is a fruit belonging to the Sapindaceae family that usually grows in tropical forests. Lerak fruit flesh contains the main active compound, saponin. Saponin is a natural surfactant with foaming and emulsifying properties. The use of synthetic surfactants in the manufacture of hand soap sold on the market can have negative impacts, such as irritation and denaturation of proteins in the outer epidermis layer in humans if exposed too often. This study aimed to determine whether lerak can be formulated into natural hand soap as a natural surfactant and determine its antibacterial activity against Staphylococcus aureus bacteria. Lerak fruit solutions were prepared using a maceration method. The resulting solution was then formulated into hand soap at concentrations of 10%, 30%, and 50%. The evaluation of the natural hand soap preparation from the lerak fruit included organoleptic evaluation, homogeneity, pH, viscosity, foam height, and antibacterial activity against Staphylococcus aureus bacteria using the disc diffusion method. Based on the research results, Lerak Fruit (Sapindus rarak DC.) can be formulated as a natural surfactant in hand soap at concentrations of 0%, 10%, 30%, and 50%. Based on the evaluation of the physical properties in the foam height test, F1, F2, and F3 met the requirements, whereas F0 did not meet the requirements in the foam stability test because it did not contain lerak fruit extract, so no foam formed ...
Co-Authors : Samwilson Slamet, : Samwilson Camelia Dwi Putri Masrijal Erizal Zaini Natasha Ardinata Nori Wirahmi Oky Hermansyah Salman - Suci Rahmawati