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All Journal MPI (Media Pharmaceutica Indonesiana) Jurnal Ilmiah Manuntung JMM (Jurnal Masyarakat Mandiri) Justek : Jurnal Sains Dan Teknologi Indonesia Jurnal Kebidanan Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Reswara: Jurnal Pengabdian Kepada Masyarakat Journal of Community Service and Empowerment Jurnal Ilmiah Pharmacy Jurnal Kesehatan Tambusai MAHESA : Malahayati Health Student Journal Journal of Experimental and Clinical Pharmacy (JECP) Jurnal Pengabdian kepada Masyarakat Wahana Usada PSEJ (Pancasakti Science Education Journal) Jurnal Kesehatan Rajawali AGRIC Parapemikir Jurnal Ilmiah Farmasi Unnes Science Education Journal Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan JURNAL INSAN CENDEKIA
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Journal : JURNAL INSAN CENDEKIA

 1 
FORMULASI DAN UJI STABILITAS FISIK LULUR TRADISIONAL AMPAS KOPI (Coffea sp.) DAN BUAH GAMBAS (Luffa Acutangula L.) Maemunah, Salsa Nabila; Riyanta, Aldi Budi; Amananti, Wilda
Jurnal Insan Cendekia Vol 12 No 1 (2025): Jurnal Insan Cendekia
Publisher : STIKES Insan Cendekia Medika Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35874/jic.v12i1.1423

Abstract

Introduction: Coffee grounds and gambas fruit have the potential to be used as preparations for making traditional body scrubs. Coffee grounds contain caffeine that can tighten blood vessels, while gambas fruit is rich in antioxidants that can cleanse and brighten the skin. Objective: This study aims to determine the stability of traditional body scrubs made from coffee grounds and luffa fruit that meet the requirements. Method : The luffa fruit used comes from Pemalang Morning Market. The luffa fruit preparation method with a drying process using direct sunlight is continued with a grinding and sieving process using mesh 44. Coffee grounds powder is obtained from the Az-Zakhra shop then the grinding process is carried out using a blender and sieving using mesh 44. Results: Next, the stability test process was carried out with storage for 4 weeks with physical tests every week, the physical tests that were tested were organoleptic tests, homogeneity tests, pH tests, spreadability tests, and adhesion tests. The physical properties of the scrub test included organoleptic tests, homogeneity tests, pH tests, which were produced to meet the standards, while in the spreadability and adhesion tests there were formulas that did not meet the standards. Storage of the scrub preparation at room temperature until the 4th week. Conclusion: Based on the physical stability test, formula I and formula II are formulas that meet the physical stability test standards, the stability test shows that storing the scrub from week 0 to week 4 does not affect the preparation.
PENGARUH SUHU PENGERINGAN JAHE (ZINGIBER OFFICINALE ROSC) TERHADAP EFEK ANTIINFLAMASI MINYAK URUT JELANTAH TERADSROBSI Baety, Nur; Riyanta, Aldi Budi; Susiyarti, Susiyarti
Jurnal Insan Cendekia Vol 12 No 1 (2025): Jurnal Insan Cendekia
Publisher : STIKES Insan Cendekia Medika Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35874/jic.v12i1.1424

Abstract

Pendahuluan: Minyak jelantah menjadi salah satu sampah rumah tangga yang dapat mencemari lingkungan. Dengan dilakukan adsorbsi minyak jelantah dimanfaatkan sebagai minyak urut dengan campuran jahe. Jahe memiliki kandungan senyawa metabolit sekunder seperti alkaloid, fenolik, flavonoid, triterpenoid dan juga saponin. Senyawa flavonoid dalam jahe memiliki manfaat salah satunya sebagai antiinflamasi. Tujuan : untuk mengetahui pengaruh suhu pengeringan jahe terhadap efek antiinflamasi pada minyak urut. Metode : metode eksperimental dengan hewan uji mencit sebanyak 25 ekor yang diinduksi karagenan kemudian dibagi menjadi 5 kelompok. Kelompok 1 diberi perlakuanminyak jelantah, kelompok 2 diberi perlakuan gel natrium diklofenak, serta kelompok 3, 4 dan 5 diberi perlakuan minyak urut jelantah teradsorbsi (F1, F2, F3), masing-masing perlakuan diberikan secara topikal. Diameter radang dan volume radang diukur menggunakan jangka sorong digital dilakukan setiap 30 menit selama 6 jam. Data dianalisis menggunakan uji one way ANOVA (analysis of variance). Hasil : Berdasarkan hasil rata-rata ketebalan udem telapak kaki mencit pada perlakuan suhu pengeringan 60°C memiliki rata-rata ketebalan udem yang mendekati kontrol positif, dengan diperoleh hasil persentase daya hambat inflamasi sebesar 76,36% pada suhu pengeringan 60°C (F1), dan memiliki persentase sebesar 69,09% pada suhu pengeringan 70°C (F2), serta persentase sebesar 49,09% pada suhu pengeringan 80°C (F3). Hasil analisis uji one way ANOVA menunjukkan nilai signifikan (p<0,05). Kesimpulan : Suhu pengeringan jahe berpengaruh terhadap efek antiinflamasi pada minyak urut jelantah teradsorbsi.
Co-Authors Adevia Maulidya Chikmah, Adevia Maulidya Akhmad Aniq Barlian, Akhmad Aniq AULIA, FIRDA Baety, Nur Bahadi, Silvana Kholid Faizatun Nadzifah, Faizatun Fatmawati, Nur Alfia Heru Nurcahyo Inur Tivani, Inur Istiqomah Dwi Andari, Istiqomah Dwi Joko Santoso Juhrotun Nisa, Juhrotun Khasanah, Nisfi Lailatul Kurota, Nadia Kusnadi Kusnadi, K. Maemunah, Salsa Nabila Mahardika, Muladi Putra Muriani Nur Hayati, Muriani Nur Nabila, Maulani Fitrie nur affni, winona Perwita Sari, Meliyana Pratiwi, Rosaria Eka Purgiyanti Purgiyanti, Purgiyanti Purnamasari, Dela Riskiyani, Risa Rizki Febriyanti, Rizki Rosaria Ika Pratiwi, Rosaria Ika RR. Ella Evrita Hestiandari Salsabila Utami, Hanum Sari Prabandari, Sari Susiyarti Susiyarti Susiyarti, Susiyarti Susiyarti, S. Tiara, Najwa Mega Wilda Amananti Wulandari, Annisa Zehan, Mercyta