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Formula Optimization From Halal Lip Cream Variety With Tomato Extract (Lycopersicum esculentum L.) Ginanjar Putri Nastiti; Abdul Qosim; Nabilla Puspitaningrum; M. Nauval Nadhirul Fuadi
Journal of Islamic Pharmacy Vol 8, No 1 (2023): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v8i1.18944

The majority of the population of Indonesia embraces Islam, which is obliged to consume halal products. One of the most popular products is the lip cream variant. One of the forms and physical stability of halal lip cream variants is influenced by the selection and content of the base Wax. The halal aspect of the lip cream variant is viewed from the components and processing process. Tomatoes are used as natural dyes with a concentration of 5% to support the halal element. This research aims to get the optimal Wax base in the halal lip cream formula so that the variant can meet the necessities. This research was conducted experimentally by using a base comparison. The base Wax used in this research were Carnauba Wax (15%), Microcrystalline Wax (15%), and a combination of the two (6%:9%). The results showed an orange color variant, semi-solid form, rose smell, homogeneous composition, pH, spreadability, good smearing power, and not irritating. The adhesion test showed that F1 adhered well while F2 and F3 did not. In the stability test, F1 and F3 were stable, while F2 was unstable with the formation of 2 phases. Based on the evaluation of the halal lip cream variant showed the most optimal result, namely the F1 combination of Carnauba Wax and Microcrystalline Wax

Formulasi dan Uji Stabilitas Sediaan Hair Emulsion Minyak Biji Chia (Salvia hispanica) dengan Kombinasi Tween 80 dan Span 80 Sebagai Emulgator Mayu Rahmayanti; Ginanjar Putri Nastiti; Mutia Azkia Fitri
Jurnal Mandala Pharmacon Indonesia Vol. 9 No. 1 (2023): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v9i1.356

Hair emulsion saat ini sudah banyak dikembangkan untuk mengatasi kerontokan dan kebotakan pada rambut, baik dari produk yang terbuat dari bahan sintetis maupun dari bahan alam. Namun, penggunaan bahan sintetis dapat menyebabkan iritasi pada kulit, gatal-gatal, alergi, dan beberapa efek samping lainnya. Salah satu solusi untuk menghindarinya adalah dengan menggunakan bahan alami. Minyak biji chia memiliki beragam potensi kesehatan, secara umum di masyarakat penggunaannya sebagai sumber pangan, tetapi minyak biji chia juga dapat dimanfaatkan untuk perangsang pertumbuhan rambut karena mengandung asam linoleat. Penelitian ini bertujuan untuk mengetahui sifat fisik dan stabilitas fisik sediaan hair emulsion dari minyak biji chia sebagai penumbuh rambut. Hair emulsion dibuat menggunakan metode basah dengan kombinasi emulgator span 80 dan tween 80. Evaluasi fisik sediaan meliputi uji organoleptis, pH, tipe emulsi, dan homogenitas. Uji stabilitas sediaan dilakukan dengan penyimpanan pada suhu ruang selama 21 hari dan cycling test sebanyak 6 siklus. Data yang diperoleh dianalisis dengan pendekatan teoritis dan analisis statistik. Formulasi sediaan dengan variasi konsentrasiminyak biji chia menghasilkan sediaan emulsi tipe m/a yang homogen, berwarna putih susu, beraroma khas minyak biji chia dan memiliki pH pada rentang 4-7. Berdasarkan analisis statistik, formula I dan II tidak menunjukkan adanya signifikansi setelah dilakukan uji stabilitas pada nilai pH, sedangkan penurunan nilai pH pada formula III memiliki nilai signifikansi p (0,00) < 0,05. Berdasarkan data yang diperoleh dapat disimpulkan bahwa FI dan FII memiliki sifat fisik dan stabilitas yang baik, sedangkan FIII memiliki nilai pH yang tidak memenuhi syarat pH yang baik dan tidak stabil selama penyimpanan

Formulasi dan Uji Stabilitas Sediaan Hair Emulsion Minyak Biji Chia (Salvia hispanica) dengan Kombinasi Tween 80 dan Span 80 Sebagai Emulgator Mayu Rahmayanti; Ginanjar Putri Nastiti; Mutia Azkia Fitri
Jurnal Mandala Pharmacon Indonesia Vol. 9 No. 1 (2023): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v9i1.271

Hair emulsion saat ini sudah banyak dikembangkan untuk mengatasi kerontokan dan kebotakan pada rambut, baik dari produk yang terbuat dari bahan sintetis maupun dari bahan alam. Namun, penggunaan bahan sintetis dapat menyebabkan iritasi pada kulit, gatal-gatal, alergi, dan beberapa efek samping lainnya. Salah satu solusi untuk menghindarinya adalah dengan menggunakan bahan alami. Minyak biji chia memiliki beragam potensi kesehatan, secara umum di masyarakat penggunaannya sebagai sumber pangan, tetapi minyak biji chia juga dapat dimanfaatkan untuk perangsang pertumbuhan rambut karena mengandung asam linoleat. Penelitian ini bertujuan untuk mengetahui sifat fisik dan stabilitas fisik sediaan hair emulsion dari minyak biji chia sebagai penumbuh rambut. Hair emulsion dibuat menggunakan metode basah dengan kombinasi emulgator span 80 dan tween 80. Evaluasi fisik sediaan meliputi uji organoleptis, pH, tipe emulsi, dan homogenitas. Uji stabilitas sediaan dilakukan dengan penyimpanan pada suhu ruang selama 21 hari dan cycling test sebanyak 6 siklus. Data yang diperoleh dianalisis dengan pendekatan teoritis dan analisis statistik. Formulasi sediaan dengan variasi konsentrasi minyak biji chia menghasilkan sediaan emulsi tipe m/a yang homogen, berwarna putih susu, beraroma khas minyak biji chia dan memiliki pH pada rentang 4-7. Berdasarkan analisis statistik, formula I dan II tidak menunjukkan adanya signifikansi setelah dilakukan uji stabilitas pada nilai pH, sedangkan penurunan nilai pH pada formula III memiliki nilai signifikansi p (0,00) < 0,05. Berdasarkan data yang diperoleh dapat disimpulkan bahwa FI dan FII memiliki sifat fisik dan stabilitas yang baik, sedangkan FIII memiliki nilai pH yang tidak memenuhi syarat pH yang baik dan tidak stabil selama penyimpanan.

FORMULATION AND EVALUATION OF MANALAGI APPLE PEEL (Malus sylvestris Mill) SUNSCREEN SPRAY AS HALAL COSMETICS Ginanjar Putri Nastiti; Faradillah Maulida; Agisha Salwa Salsabila
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 9 No 2 (2024)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v9i2.1228

Manalagi apple peel is known to contain flavonoid compounds that are active as photoprotectors, as well as antioxidants that can absorb UV-A and UV-B exposure and release free radicals. Apple peel has the potential to be formulated as an active ingredient in natural sunscreen, which is considered safer and less likely to irritate when applied to the peel. In this study, halal sunscreen preparations from 70% ethanol extracts of manalagi apple peel with varying concentrations of manalagi apple peel extract were 15%, 20%, and 25%. The purpose of this study was to determine the critical halal point of sunscreen spray preparation, physical characteristics (organoleptic, homogeneity, pH, viscosity, and spray pattern), and SPF value. The data analysis methods in this study were descriptively and quantitatively performed. Based on the results of this study, no halal critical point ingredients were used in the formulation. The physical characteristic test results of all spray sunscreen formulas met the requirements of good physical characteristics criteria, and the resulting SPF values of F1, F2, and F3 were 22.66, 26.51, and 31.22, respectively. The SPF value of the Manalagi apple peel waste sunscreen spray formula was very high (>15). Keywords: Halal, cosmetics, manalagi apple peel, SPF, spray sunscreen

Formulation and Physical Evaluation of Hand Sanitizer Gel with Various Concentration Ambon Banana Peel Extract (Musa paradisiaca var. sapientum (L)) Nastiti, Ginanjar Putri; Rahmayanti, Mayu; Febrian Rezky, Dimas
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.11343

Hand washing is an activity that can reduce microorganism contamination, but some people whose work environment is far from hand washing facilities will experience difficulties. This gave rise to the innovation of practical hand washing without water, commonly called a hand sanitizer. Currently, the innovation of materials for making hand sanitizers uses natural ingredients, one of which can be Ambon banana peels, where the use of banana peels can also increase their economic value. The purpose of this study was to evaluate the physical preparation of hand sanitizer gel from Ambon banana peel extract at various concentrations. This study used Ambon banana peels extracted by the UAE method. Next, three hand sanitizer gel formulations were made with the active ingredient, a dry extract of Ambon banana peel. Formulation 1 (F1) uses 7% extract, Formulation 2 (F2) uses 10% extract, and Formulation 3 (F3) uses 13% extract. Each formulation was subjected to physical evaluation, including organoleptic tests, homogeneity, pH, spreadability, and adhesion, for three replications. The results showed that the three formulations had almost the same organoleptic visuals, namely a brown color, a soft texture, and the typical smell of Ambon bananas. Each formulation also fulfills the requirement of being homogeneous, and the pH is within the pH range of the skin. Spreadability and adhesion to the three formulas also meet the requirements for topical preparations. It can be concluded that the three formulations of Ambon banana peel hand sanitizer gel fulfill the requirements as topical preparations based on their physical evaluation. The three formulas did not show significant differences, so the concentration of the active ingredients in this study had no significant effect on the physical state of the preparations

Formula Optimization From Halal Lip Cream Variety With Tomato Extract (Lycopersicum esculentum L.) Nastiti, Ginanjar Putri; Qosim, Abdul; Puspitaningrum, Nabilla; Fuadi, M. Nauval Nadhirul
Journal of Islamic Pharmacy Vol 8, No 1 (2023): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v8i1.18944

The majority of the population of Indonesia embraces Islam, which is obliged to consume halal products. One of the most popular products is the lip cream variant. One of the forms and physical stability of halal lip cream variants is influenced by the selection and content of the base Wax. The halal aspect of the lip cream variant is viewed from the components and processing process. Tomatoes are used as natural dyes with a concentration of 5% to support the halal element. This research aims to get the optimal Wax base in the halal lip cream formula so that the variant can meet the necessities. This research was conducted experimentally by using a base comparison. The base Wax used in this research were Carnauba Wax (15%), Microcrystalline Wax (15%), and a combination of the two (6%:9%). The results showed an orange color variant, semi-solid form, rose smell, homogeneous composition, pH, spreadability, good smearing power, and not irritating. The adhesion test showed that F1 adhered well while F2 and F3 did not. In the stability test, F1 and F3 were stable, while F2 was unstable with the formation of 2 phases. Based on the evaluation of the halal lip cream variant showed the most optimal result, namely the F1 combination of Carnauba Wax and Microcrystalline Wax

Formulation and Physical Evaluation of Hand Sanitizer Gel with Various Concentration Ambon Banana Peel Extract (Musa paradisiaca var. sapientum (L)) Nastiti, Ginanjar Putri; Rahmayanti, Mayu; Febrian Rezky, Dimas
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.11343

Hand washing is an activity that can reduce microorganism contamination, but some people whose work environment is far from hand washing facilities will experience difficulties. This gave rise to the innovation of practical hand washing without water, commonly called a hand sanitizer. Currently, the innovation of materials for making hand sanitizers uses natural ingredients, one of which can be Ambon banana peels, where the use of banana peels can also increase their economic value. The purpose of this study was to evaluate the physical preparation of hand sanitizer gel from Ambon banana peel extract at various concentrations. This study used Ambon banana peels extracted by the UAE method. Next, three hand sanitizer gel formulations were made with the active ingredient, a dry extract of Ambon banana peel. Formulation 1 (F1) uses 7% extract, Formulation 2 (F2) uses 10% extract, and Formulation 3 (F3) uses 13% extract. Each formulation was subjected to physical evaluation, including organoleptic tests, homogeneity, pH, spreadability, and adhesion, for three replications. The results showed that the three formulations had almost the same organoleptic visuals, namely a brown color, a soft texture, and the typical smell of Ambon bananas. Each formulation also fulfills the requirement of being homogeneous, and the pH is within the pH range of the skin. Spreadability and adhesion to the three formulas also meet the requirements for topical preparations. It can be concluded that the three formulations of Ambon banana peel hand sanitizer gel fulfill the requirements as topical preparations based on their physical evaluation. The three formulas did not show significant differences, so the concentration of the active ingredients in this study had no significant effect on the physical state of the preparations

Optimization of nanoemulsion hair serum from chia seed oil using the Simplex Lattice Design method Rahmayanti, Mayu; Oktavia, Reza Putri; Amalina, Faidatul; Fadila, Safa Aulia Nur; Nastiti, Ginanjar Putri; Syarifuddin, Sadli
Pharmaciana Vol. 14 No. 3 (2024): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/pharmaciana.v14i3.27936

Hair loss is a hair problem that men and women often experience. Chia seed oil (Salvia hispanica L.) contains linolenic acid, which can stimulate the sebum glands. This research aims to determine the composition of the optimum formula for chia seed oil nanoemulsion hair serum using the Simplex Lattice Design (SLD) method to prove that the characteristics and physical stability of the optimum formula meet the requirements for good preparation. The optimization method was carried out with the help of Design Expert 13 software to optimize the formula by varying Tween 80 (X1) and propylene glycol (X2). The characteristic parameters observed include organoleptic parameters such as pH, viscosity, homogeneity, emulsion type, particle size, zeta potential, polydispersity index, and percent transmittance. The physical stability test was carried out using a 6-cycle test method for organoleptic parameters, pH, and homogeneity. Optimization results show that the optimum composition consists of Tween 80 33.52% and propylene glycol 46.48%. The preparation meets all physical characteristic tests. Physical stability did not significantly change in the pH test, with a significance value of 0.027 in the paired t-test. Based on the research results, it can be concluded that the optimum surfactant and cosurfactant composition in the optimum formula based on optimization using SLD is Tween 80 (33.52%) and propylene glycol (46.48%) with a desirability value of 0.947. The optimum formula for preparing chia seed oil nanoemulsion hair serum meets good physical characteristics and stability requirements.

Optimization of Liquid Shampoo Formula from Chia Seed Oil (Salvia hispanica L) Using the Simplex Lattice Design Method Amalina, Faidatul; Rahmayanti, Mayu; Afrizal, Muhammad; Nastiti, Ginanjar Putri; Syarifuddin, Sadli
Media Farmasi: Jurnal Ilmu Farmasi Vol. 21 No. 2: September 2024
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/mf.v21i2.28081

Hair is one of the most essential parts of the human body, both men and women; one of the problems with hair that often occurs is hair loss. Chia plants contain sebum gland-stimulating agents with a keratin protein concentration of 23%. The sebaceous glands play a role in facilitating the growth of hair follicles so that hair can thrive and prevent hair loss. This research aims to determine the optimum composition of the prediction formula using Design Expert software and the physical characteristics and stability of liquid shampoo preparations. Optimization was carried out using Design Expert 13 software with two material components, namely HPMC and SLS, and two responses, namely viscosity and foam height. The optimum formula obtained was subjected to characteristic tests and stability tests. The stability test was carried out using the cycling test method by storing the preparation at temperatures of 4◦C and 40◦C for 48 hours. The results of the prediction formula show that component X1 is 0.589307% and X2 is 9.41069%. The one-sample t-test showed that the results were not significantly different at p>0.05 in the two responses. Testing of the optimum formula's physical characteristics and physical stability meets the reasonable requirements for organoleptic tests, homogeneity tests, viscosity tests 414,80±9,94 cPs, foam height tests 7,060±0,11 cm, and pH tests 7,39±0. The 8th run is the optimum formula with a composition of X1 0.589307% and X2 9.41069 % meets the requirements for good physical characteristics tests and physical stability tests.

Pengembangan Formula Sediaan Lipstik dari Kombinasi Ekstrak Daun Jati (Tectona grandis L.) dan Daun Pacar (Lawsonia inermis L.) Sebagai Pewarna Alami Rahmayanti, Mayu; Haryadi, Mahardika Chory; Syarifuddin, Sadli; Nastiti, Ginanjar Putri; Anggraini, Dwi; Hasanah, Imrotul; Amiruddin, Muhammad
Jurnal Mandala Pharmacon Indonesia Vol. 10 No. 2 (2024): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v10i2.570

Lipstik merupakan suatu produk kosmetik yang paling banyak digunakan oleh konsumen, khususnya wanita. Namun, berdasarkan laporan BPOM mulai tahun 2018 hingga 2022, telah ditemukan banyak peredaran kosmetika ilegal yang beredar di pasaran karena mengandung zat warna berbahaya berupa pewarna Merah K3 dan Merah K10. Oleh karena itu, dibutuhkan zat warna alternatif untuk membuat sediaan lipstik agar kesehatan konsumen terjamin. Contoh tanaman yang bisa dijadikan sebagai zat warna alternatif yaitu daun jati muda (Tectona grandis L.) dan daun pacar (Lawsonia inermis L.). Penelitian ini bertujuan untuk memformulasikan sediaan lipstik ekstrak kombinasi daun jati muda (Tectona grandis L.) dan daun pacar (Lawsonia inermis L.) yang memenuhi semua standar evaluasi fisik sediaan lipstik. Daun jati muda diekstraksi dengan metode Ultrasonic Assisted Extraction (UAE), sedangkan daun pacar diekstraksi dengan metode maserasi. Uji evaluasi yang dilakukan meliputi uji organoleptis, uji homogenitas, uji pH, uji oles, uji kekerasan, uji titik lebur, dan uji stabilitas cycling test. Hasil yang diperoleh yaitu semua sediaan lipstik telah memenuhi standar evaluasi sediaan lipstik tapi tidak stabil pada siklus keenam. Kesimpulan penelitian ini yaitu sediaan lipstik memenuhi standar karakteristik sediaan lipstik yang baik tapi tidak stabil setelah uji stabilitas cycling test pada parameter uji pH, uji titik lebur, dan uji kekerasan.

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