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All Journal Indonesian Journal of Pharmaceutical Education Merdeka Indonesia Jurnal International Jurnal Farmasi Sains dan Praktis JURNAL JAMU KUSUMA
Tolkhah, Ronal
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Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences

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JELLY CANDY PRODUCTION WITH VARIATIONS OF BROCCOLI (Brassica oleracea var. italica) AND RED GINGER (Zingiber officinale var. rubrum Theilade) Jamilatun, Makhabbah; Purnamasari, Tiara; Tolkhah, Ronal
Jurnal Jamu Kusuma Vol. 4 No. 1 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i1.73

Abstract

Candy is a snack that is loved by almost everyone of all ages. Jelly candy is a candy made from vegetable or fruit essence, forming a gel, with a soft texture, clear color, and a certain level of elasticity. Broccoli (Brassica oleracea var. italica) contains vitamins, folate, phosphorus, magnesium, iron, potassium, and calcium. Red ginger (Zingiber officinale var. rubrum Theilade) contains gingerol compounds, flavonoids, phenols, terpenoids, and essential oils. The purpose of this study was to determine the organoleptic characteristics, water content, and reducing sugar jelly candy with variations of broccoli and red ginger. This study uses a quantitative experimental method. The research procedures included preparing broccoli, preparing red ginger, making jelly candy with 3 formulas, and evaluating jelly candy. The results showed that the organoleptic of the three jelly candy formulas had a distinctive aroma of broccoli and red ginger, brownish green color, spicy-sweet taste, and chewy texture. The water content of the jelly candy in the three formulas was 17.22% (F1), 18.33% (F2), and 18.17% (F3) respectively. Reducing sugar for jelly candy in the three successive formulas was 18.6% (F1), 16.3% (F2), and 19.3% (F3). The water content and reduced sugar of jelly candy with variations of broccoli and red ginger have met the quality requirements for soft confectionery, SNI 3547-2-2008. The results in this study, the water content and reducing sugar were below the maximum number of predetermined soft confectionery quality requirements.
ANTIOXIDANT ACTIVITY OF GUMMY CANDIES OF PURPLE NUTSEDGE TUBER (Cyperus rotundus L.) AND CINNAMON (Cinnamomum burmannii Nees ex & T. Nees Blume.) EXTRACTS Tolkhah, Ronal; Purwasih, Ratih; Oktavia, Nabiilah
Jurnal Jamu Kusuma Vol. 4 No. 2 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i2.70

Abstract

Along with the development era, health is increasingly being considered. One of the things that is currently being discussed is functional food containing antioxidant compound that can inhibited free radical that cause cardiovascular disease from plant extracts. One of the plants that contains antioxidants is purple nutsedge tuber (Cyperus rotundus L.). Gummy candies have characteristics with a dense and chewy gel texture. The combination with cinnamon (Cinnamomum burmannii Nees ex & T. Nees Blume) is done to increase the antioxidant value. This study aims to determine the antioxidant activity in gummy candies, which are produced using a combination of purple nutsedge tuber and cinnamon extracts. This study employed a quantitative-descriptive methodology. The formulation of the gummy candies was prepared with a ratio of purple nutsedge tubers to cinnamon, F1(15:5%), F2(10:10%), and F3(5:15%). The organoleptic of the gummy candies were a dark brown color, a distinctive aroma associated with purple nutsedge tubers, sweet and astringency, and a chewy texture. The moisture content of the gummy candies in the F0-F3 were 12.430-15.593% and the ash content were 0.131-0.265%. Both parameters which met the requirements of SNI 3547.2:2008. The antioxidant activity of the purple nutsedge tuber extract was 65.675 ppm, while the cinnamon extract was 44.883 ppm. The antioxidant activity on gummy candies from F0-F3 with IC50, respectively, amounted to 176.046 ppm, 121.184 ppm, 84.178 ppm, and 73.145 ppm, with weak to strong categories. It was observed that as the quantity of cinnamon extract incorporated into the formulation increased, the antioxidant activity also increased.
UJI MUTU FISIK DAN AKTIVITAS ANTIOKSIDAN PUDING KOMBINASI DAUN KATUK (Sauropus androgunus (L.) Merr.) DAN BUAH ALPUKAT (Persea americana Mill.) Prasdiantika, Ricka; Apriani Margantari, Faradia; Tolkhah, Ronal
Merdeka Indonesia Jurnal International Vol 4 No 2 (2024): Vol 4 No 2 (2024): MIJI : Merdeka Indonesia Journal International
Publisher : Merdeka Indonesia Jurnal International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69796/miji.v4i2.245

Abstract

Diabetes melitus merupakan penyakit metabolik yang disebabkan karena adanya peningkatan kadar glukosa dalam darah. Penderita diabetes melitus dianjurkan mengonsumsi makanan yang mengandung antioksidan. Sumber antioksidan dapat diperoleh dari tanaman daun katuk dan buah alpukat. Daun katuk dan buah alpukat dapat dikombinasikan dalam sediaan jeli seperti puding untuk meningkatkan daya tarik sediaan. Penelitian ini bertujuan untuk membuat sediaan puding kombinasi daun katuk dan buah alpukat (FI 25:75; FII 50:50, dan FIII 75:25) dan mengetahui organoleptik, kandungan flavonoid, dan aktivitas antioksidan sediaan. Uji organoleptik yang dilakukan meliputi tekstur, aroma, warna, dan rasa. Uji kandungan flavonoid menggunakan uji reaksi warna. Aktivitas antioksidan menggunakan metode DPPH. Hasil uji organoleptik sebagai berikut: tesktur FI, FII, dan FIII yaitu kenyal; aroma FI, FII, dan FIII adalah khas daun katuk; puding FI berwarna hijau, FII dan FIII berwarna hijau tua; FI berasa sedikit manis, FII berasa hambar, dan FIII berasa sedikit pahit. Hasil uji organoleptik FI, FII, dan FIII telah sesuai dengan standar mutu jeli SNI 01-3552-1994. Hasil uji reaksi warna FI, FII, dan FIII yaitu positif mengandung flavonoid. Nilai IC50 FI sebesar 39,96 ppm termasuk dalam kategori antioksidan sangat kuat. Nilai IC50 FII sebesar 67,24 ppm dan nilai IC50 FIII sebesar 86,52 ppm sehingga FII dan FIII masuk dalam kategori antioksidan kuat. Berdasarkan uji aktivitas antioksidan, semakin sedikit daun katuk yang digunakan (semakin banyak buah alpukat yang digunakan), semakin tinggi aktivitas antioksidan yang dihasilkan sediaan.
Antifungal Activity of Hair Dyes Gel from Henna Leaves and Clove Flower Jamilatun, Makhabbah; Dewi Utami, Evi; Tolkhah, Ronal
Indonesian Journal of Pharmaceutical Education Vol 5, No 1 (2025): January–April 2025
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v5i1.27246

Abstract

Henna leaves and clove flowers contain natural dyes that can be used as hair dye. Apart from that, it can also overcome dandruff problems because these plants contain antifungal activity. This study aims to determine the physical properties and antifungal activity of hair dyes gel extract from henna leaves and clove flowers. Research methods include preparing raw materials for henna leaves and clove flowers, making extracts of henna leaves and clove flowers, hair dyes gel formulation, physical properties testing, and antifungal activity testing. The hair dyes gel consists of 4 formulas, with a ratio of henna leaves and clove flowers in F0 without extract, F1 (10%: 2%), F2 (20%: 4%), and F3 (30%: 6%). Test parameters include physical properties tests which include organoleptic tests, homogeneity tests, pH tests, adhesion tests, coloring effectiveness tests, and antifungal activity tests against Candida albicans. The results of the physical properties test of the hair dyes gel showed that the combination of henna leaves extract and clove flowers can be used as a natural hair dye.  The results of the hair dyes gel inhibition test at F0 was 12.77 mm, F1 was 25.97 mm, F2 was 29.80 mm, and F3 was 32.68 mm. The gel formula that provides the best color was F3, which provides the most striking color, namely dark brown, and offers antifungal activity of 32.68 mm, with a very strong category.
QUALITY TEST OF SAPPAN WOOD (Caesalpinia sappan L.) EXTRACT TONER Prasdiantika, Ricka; Saraswati, Nanda; Tolkhah, Ronal
Jurnal Farmasi Sains dan Praktis Vol 11 No 2 (May-August 2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/pharmacy.v11i2.11813

Abstract

The skin is the body's outermost organ that continuously interacts with the surrounding environment. Free radical exposure, unpredictable weather, and outdoor activities cause skin damage, necessitating the use of skincare products such as toners containing antioxidants. Natural antioxidants could be obtained from woody plants like sappanwood (Caesalpinia sappan L.). This research aimed to create a toner preparation from sappanwood extract and test the physical quality of the preparation. The quality tests conducted on the toner preparation included organoleptic, pH, homogeneity, and viscosity tests. The method used in this research was quantitative descriptive. The toner preparation was made in four variations of sappanwood extract concentrations: 0%, 1%, 2%, and 4%. The organoleptic test results showed that all four formulas had a liquid form and an oleum rosae scent. F0 was clear in color, FI was red, FII was dark red, and FIII was reddish-brown. The pH test results for F0, FI, FII, and FIII were 5.43±0.015, 5.16±0.006, 5.02±0.006, and 4.96±0.006, respectively. The homogeneity test results for all four formulas showed homogeneous results, with no coarse particles or clumps. The viscosity test results F0, FI, FII, and FIII were 3.17±0.058 cP, 3.67±0.058 cP, 3.83±0.058 cP, and 3.97±0.058 cP, respectively. The results of the organoleptic, pH, homogeneity, and viscosity tests indicated that the sappanwood extract toner preparation met the requirements for a skin-cleansing toner.
Co-Authors Apriani Margantari, Faradia Dewi Utami, Evi Makhabbah Jamilatun Nanda Saraswati, Nanda Oktavia, Nabiilah Purnamasari, Tiara