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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal Syifa Sciences and Clinical Research (JSSCR) JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan AS-SYIFA : Jurnal Pengabdian dan Pemberdayaan Kesehatan Masyarakat Proceedings Series on Health & Medical Sciences Medical Sains : Jurnal Ilmiah Kefarmasian Pharmaceutical Reports Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri Pharmacology And Pharmacy Scientific Journals (PAPS Journals) Jurnal Pengabdian Masyarakat Farmasi : Pharmacare Society Jurnal Mitrasehat JURNAL KESEHATAN YAMASI MAKASSAR Media Farmasi Media Kesehatan Politeknik Kesehatan Makassar Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Ilmiah Kesehatan Sandi Husada Journal of Community and Clinical Pharmacy Jurnal Ilmiah Kesehatan Sandi Husada (JIKSH)
Besse Yuliana
Faculty Of Pharmacy, Universitas Megarezky Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

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Formulasi Sediaan Masker Gel Peel Off Ekstrak Kulit Buah Apel Fuji (Malus domestica) Dengan Variasi Konsentrasi PVA (Polivinil Alkohol) Besse Yuliana; Putri Damayanti Syahrir
Media Farmasi Vol 22 No 1 (2026): Media Farmasi Edisi April 2026
Publisher : Jurusan Farmasi Poltekkes kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mf.v21i2.1603

Abstract

This study aimed to formulate a peel-off gel mask containing Fuji apple (Malus domestica) peel extract with various concentrations of PVA (Polyvinyl Alcohol) and to evaluate its stability and physical properties. Peel-off gel masks are known for their ability to help combat free radicals. Fuji apple peel was selected due to its high antioxidant content, such as flavonoids, quercetin, and other phenolic compounds that can effectively neutralize free radicals and promote skin health. The extraction of Fuji apple peel was performed using maceration with 70% ethanol as the solvent. The peel-off gel mask formulations were prepared with PVA concentrations of 10%, 12.5%, and 15%. The formulated masks were evaluated for their organoleptic properties, homogeneity, viscosity, pH, spreadability, drying time, stability (Cycling Test), and irritation potential. The results showed that all formulations met the required standards for organoleptic properties, homogeneity, pH, drying time, and showed no irritation. Formulations containing 12.5% and 15% PVA demonstrated optimal physical stability with acceptable viscosity, pH, and spreadability, along with a comfortable texture when applied to the skin. Based on these findings, Fuji apple peel extract can be formulated into a stable and safe peel-off gel mask at PVA concentrations of 12.5% and 15%.
Evaluasi Masker Peel Off Ekstrak Kulit Pisang Cavendish (Musa acuminata L.) dengan Variasi Konsentrasi PVA Besse Yuliana; Husnul Khotimah Aris; Habiburrahim`
Media Farmasi Vol 22 No 1 (2026): Media Farmasi Edisi April 2026
Publisher : Jurusan Farmasi Poltekkes kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mf.v22i1.1631

Abstract

Cavendish banana peel (Musa acuminata L.) contains antioxidant compounds such as flavonoids and phenolics, which have potential as active ingredients in cosmetic formulations, particularly peel-off masks. This study aimed to evaluate the stability of peel-off gel mask formulations containing Cavendish banana peel extract with varying concentrations of polyvinyl alcohol (PVA). The research was conducted experimentally in the laboratory using three different formulations (PVA 10%, 13%, and 16%). The banana peel extract was obtained through maceration using 70% ethanol, followed by the formulation of gel-based peel-off masks. The formulations were evaluated for organoleptic properties, homogeneity, viscosity, pH, spreadability, drying time, irritation potential, and stability using cycling tests. The results showed that all formulations met the requirements for organoleptic properties and homogeneity and did not cause skin irritation. The formulation containing 13% PVA (F2) demonstrated the most optimal physical stability, with consistent viscosity, ideal spreadability (5.3–5.6 cm), appropriate pH range (5.82–5.75), and drying time within acceptable limits (17.29–18.17 minutes). The F1 formulation had excessive spreadability and lower viscosity, while F3 showed the fastest drying time but less stable pH values. In conclusion, the 13% PVA formulation exhibited the best physical stability for peel-off gel masks containing Cavendish banana peel extract.
FORMULASI DAN UJI KESTABILAN FISIK BISKUIT DARI TEPUNG KULIT BUAH LABU KUNING (Cucurbita moschata) Besse Yuliana; Jelisa Ruru kambuno
Jurnal Kesehatan Yamasi Makassar Vol 10 No 2 (2026): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/hf30qr43

Abstract

Pumpkin peel (Cucurbita moschata) contains various beneficial compounds, including carotenoids (α-carotene, β-carotene, and xanthin), pectin, vitamins A and C, and minerals. The utilization of pumpkin peel as a functional food ingredient can be achieved by processing it into biscuit products. This study aimed to determine whether pumpkin peel flour (Cucurbita moschata) can be formulated into physically stable biscuits and to identify the concentration that produces the best characteristics. This study was an experimental study using four biscuit formulations, namely F1 (20%), F2 (24%), F3 (30%), and F4 (34%) pumpkin peel flour. Evaluations included organoleptic testing, fat content, ash content, moisture content, and carbohydrate content. Organoleptic data were analyzed using the Kruskal–Wallis test, while physicochemical data were analyzed using One-Way ANOVA followed by Duncan's multiple range test.The results of the Kruskal–Wallis test showed that different concentrations of pumpkin peel flour had no significant effect on organoleptic parameters, including color (p=0.407), aroma (p=0.348), taste (p=0.848), and texture (p=0.357). Physicochemical analysis indicated that fat content (p=0.122), ash content (p=0.913), and moisture content (p=0.542) did not differ significantly among the formulations. In contrast, carbohydrate content showed a significant difference (p=0.018), and Duncan's test revealed that F1 differed significantly from F3 and F4. Furthermore, organoleptic evaluation showed that F1 obtained the highest mean preference scores for color (3.63), aroma (3.57), taste (3.37), and texture (3.67).In conclusion, pumpkin peel flour (Cucurbita moschata) can be formulated into biscuits with stable physicochemical characteristics. Formula F1 containing 20% pumpkin peel flour was identified as the best formulation because it achieved the highest panelist preference scores for color, aroma, taste, and texture. Keywords: biscuits, pumpkin peel, Cucurbita moschata, physicochemical properties, organoleptic evaluation.
Co-Authors Abdul Malik Iskandar Abdul Wahid Suleman Andi Makkulawu Annisa Ramadhani Amal Ardiansyah Habar Asnah Marzuki Asti Vebriyanti Asjur Asty Vebrianty Asjur Basir, Basir Efi Sarfiani Elvira Santi Elvira Santi Fitrianingsih, Julia Habibburrahim Habiburrahim Habiburrahim` Herman, Sriyana Husnil Ania Husnul Khotimah Aris Ibtisamatul Aminah Imran Firman Imran Firman Indriani, Leni Jangga Jelisa Ruru kambuno Makkulawu, Andi Mansur M Mansyur M, Mansyur Musdar, Tamzil Azizi Nirmawati Anggi Nurisrah Nurisrah Putri Damayanti Syahrir R. Rusli Rifa’atul Mahmudah Rismawati Rismawati Rizky Indah Pratiwi Rusman Safaruddin Safarudin Safarudin Sarfiani, Efi Silvi Alfitri Sulaiman Sulaiman Syamsiar Tahirah Hasan Trisnadeni, Sri Ummu Kalsum Yulis, Dian Meiliani