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Tingkat Pengetahuan Mengenai Kepatuhan Minum Obat Pada Pasien Hipertensi Rawat Jalan Di Puskesmas “X” Banyuwangi Tahun 2022 Isma Oktadiana; Siti Fatimah Sultan; Rena Meutia; Cut Intan Annisa Puteri
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 2 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Hypertension is an increase in blood pressure in the arteries that exceeds normal limits with an increase in systolic blood pressure> 140 mmHg and diastolic blood pressure> 90 mmHg. The level of knowledge about hypertension is one of the factors that can affect adherence to lifestyle and treatment of hypertension. This study aims to determine the level of knowledge and medication adherence in hypertensive patients and to determine the relationship between the level of knowledge on medication adherence in hypertensive patients at the "X" Health Center in Banyuwangi. This research was conducted using a descriptive cross sectional method. Sampling was carried out using purposive sampling method. The results obtained were analyzed using the univariate method based on the patient's demographic characteristics and bivariate using the Spearman test from the SPSS 28 program. The number of patients with outpatient hypertension at the "X" Banyuwangi Health Center for the April-May 2022 period was 80 respondents taken from 100 patients. The results obtained showed that the patient's level of knowledge about hypertension was high at 60% (48 respondents), moderate 33% (26 respondents) and low at 7% (6 respondents). Likewise, the level of adherence to taking medication was also relatively high, namely 88 % (70 respondents), moderate 13% (10 respondents) and low 0% (0 respondents). The conclusion obtained is that there is a very strong and one-way significant relationship between the level of knowledge of the disease and the level of adherence which shows a correlation of 0.900.

REVIEW: HERBAL POTENTIAL IN THE USE OF SPF 30 AND 50 SUNSCREENS Siti Fatimah Sultan; Nina Salamah
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.v9i2.1139

Sunscreen is a substance that can reflect or absorb light, protecting the skin from damage caused by exposure to UV radiation. Soursop juice extract (Annona muricata L.), lime peel extract (Citrus aurantifolia), shallot skin extract (Allium cepa L.), celery leaf extract (Apium graveolens L.), and ethanol extract of kersen leaves (Muntingia calabura) are some plants that can be used as natural sunscreens. According to the SPF value and the protective power category, the soursop juice extract has an SPF value of 5.188, 12.242, and 17.247. Lime peel extract has SPF values of 28.6, 42.2, and 81.8 (max-ultra). Onion peel extract has SPF values of 11.4, 20.12, 31.8, and 34.83 (max-ultra). Celery leaf extract had SPF values of 1.7873, 4.5553, 7.3183, and 8.1573 (max-ultra). Kersen leaf ethanol extract had concentrations of 1.528, 3.890, 3.971, 4.585, and 5.252 (max-ultra). Phenolic components, polyphenols, flavonoids, tannins, and vitamin C are known as bioactive compounds in the five plant extracts that function as sunscreens. The polarity of the solvent influenced the SPF rating and protective power category. It is concluded that the SPF value and protective power of the plant extracts have SPF values and protective power categories with extracts in ultra categories. The bioactive compounds contained in the five plant extracts that act as sunscreens are phenolic compounds, polyphenols, flavonoids, tannins, and vitamin C ...

Pemanfaatan Minyak Jelantah dalam Pembuatan Lilin Aromaterapi Sebagai Gagasan Kewirausahaan di SMK Muhammadiyah Minggir Sultan, Siti Fatimah; Hartanti, Meity; Utami, Dwi; Efendi, Herman; Askal, Syahril; Ikhsan, M. Rafi
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 3 No 1 (2024): Januari
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v3i1.215

Latar belakang: Program pemberdayaan umat (Prodamat) di SMK Muhammadiyah Mlati merupakan tujuan yang dilakukan untuk mengembangkan siswa yang kreatif, inovatif, dan terampil melalui pengalaman praktis dan penerapan teori. Namun, program ini tidak memiliki fondasi yang kuat dalam pengajaran dan pembelajaran. Tujuan: Pada kegiatan pengabdian ini akan membahas salah satu peluang usaha yang bisa dilakukan secara skala rumahan dengan peluang yang cukup menjanjikan saat ini, yakni pemanfaatan minyak jelantah sebagai bahan baku lilin aromaterapi. Metode: Program yang dilaksanakan oleh Universitas Ahmad Dahlan berfokus pada pengembangan lilin aromaterapi dari bahan baku dengan menggunakan metode praktikum, yang bertujuan untuk menciptakan kreativitas mahasiswa sebagai ide ekonomi. Hasil: Program ini mengeksplorasi aspek sosiologis dan budaya dari aromaterapi dengan menggunakan produk alami, dengan fokus pada kreativitas dan inovasi. Kegiatan ini melibatkan 21 siswa dari kelas XII SMK Muhammadiyah Minggir. Lilin aromaterapi dibuat dari bahan alami dengan cara melarutkan alat dan bahan, menyiapkan parafin dan bahan anti panik, mengangin-anginkan, menyiapkan bahan anti panik, menyiapkan pewangi, melarutkan lilin, menyiapkan bahan, menyiapkan aromaterapi, dan mengaplikasikan. Penelitian ini mengeksplorasi produk aromaterapi untuk produksi lilin aromaterapi untuk pasar lokal, meningkatkan kualitas, keamanan, dan dampak lingkungan, sekaligus menggali potensi sumber daya ekonomi. Kesimpulan: Program ini dapat mengembangkan aromaterapi dari minyak jelantah yang dilaksanakan di SMK Muhammadiyah Minggir kelas XII. Ide kreatif ini dapat meningkatkan perekonomian dan mengurangi limbah minyak jelantah. Kata kunci: minyak jelantah, lilin aromaterapi, prodamat ______________________________________________________________________________________ Abstract Background: The people empowerment program (Prodamat) at SMK Muhammadiyah Mlati is a goal undertaken to develop creative, innovative, and skilled students through practical experience and application of theory. However, the program lacks a strong foundation in teaching and learning. Objective: In this service activity, we will discuss one of the business opportunities that can be done on a home scale with promising opportunities today, namely the utilization of used cooking oil as raw material for aromatherapy candles. Method: The program implemented by Ahmad Dahlan University focuses on developing aromatherapy candles from raw materials using a practicum method, which aims to create student creativity as an economic idea. Result: The program explored the sociological and cultural aspects of aromatherapy using natural products, with a focus on creativity and innovation. This activity involved 21 students from class XII of SMK Muhammadiyah Minggir. Aromatherapy candles were made from natural materials by dissolving tools and materials, preparing paraffin and anti-panic materials, aerating, preparing anti-panic materials, preparing fragrances, dissolving candles, preparing materials, preparing aromatherapy, and applying. This research explores aromatherapy products for the production of aromatherapy candles for the local market, improving quality, safety, and environmental impact while exploring potential economic resources. Conclusion: This program can develop aromatherapy from used cooking oil implemented at SMK Muhammadiyah Minggir class XII. This creative idea can improve the economy and reduce used cooking oil waste. Keywords: used cooking oil, aromatherapy candle, prodamat

Pemanfaatan Herbal dari Daun Teh untuk Produk Sabun Cuci Piring di SMK Muhammadiyah Mlati Sultan, Siti Fatimah; Hartanti, Metty; Utami, Dwi
Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 2 (2024): JIPPM - Desember 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jippm.541

SMK Muhammadiyah Mlati merupakan salah satu sekolah kejuruan terutama minat farmasi yang terletak di kecamatan Mlati Kabupaten Sleman Provinsi DI Yogyakarta. Salah satu produk bahan alam yang ada di kecamatan Sleman adalah Daun Teh (Camellia sinensis L.). Kegiatan ini dapat diaplikasikan dalam pembuatan sabun cuci piring karena sabun merupakan bahan yang digunakan untuk membuat berbagai produk terutama dari campuran alkali dan trigliserida dari asam lemak rantai karbon C16. Produksi sabun cuci piring yang diproduksi secara massal dapat menciptakan pendapatan baru dan memberikan pelatihan kepada SMK Muhammadiyah, termasuk Siswa/I dan tenaga pengajar. Tujuan dari program ini adalah memberikan pengetahuan dan pelatihan tentang pembuatan sabun cuci piring dari daun teh untuk membantu mengurangi kebutuhan masyarakat akan sabun dengan harga yang terjangkau. Metode yang digunakan dalam program pengabdian ini adalah 1) Tahap Persiapan pembuatan sabun cuci piring dari daun teh; 2) Tahap Pelatihan pembuatan sabun cuci piring dari daun teh; 3) Tahap Pelaksanaan dan Praktik pembuatan sabun cuci piring dari daun teh; 4) Tahap Evaluasi pembuatan sabun cuci piring dari daun teh. Hasil program ini menunjukkan bahwa pengetahuan yang diperoleh dari penelitian ini signifikan, dengan hasil post-test menunjukkan 100% hasil yang baik dan cukup. Kesimpulan dalam program ini bahwa kegiatan pengabdian dapat meningkatkan pengetahuan dan kesadaran Siswa/I SMK Muhammadiyah Mlati dalam menerapkan pembuatan sabun cuci piring dari daun teh, salah satunya dengan cara pembuatan yang baik dan benar.

Pewarna Makanan dari Serangga (Cochineal) Menurut Perspektif Halal dalam Konteks Farmasi Sultan, Siti Fatimah; Fathurohman, Oman
Schemata: Jurnal Pascasarjana UIN Mataram Vol. 13 No. 1 (2024): Schemata: Jurnal Pascasarjana UIN Mataram
Publisher : Universitas Islam Negeri Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/schemata.v13i1.10164

This article discusses the use of Cochineal, a food coloring derived from insects, in the context of a halal perspective in the pharmaceutical industry. The purpose of this article highlights the importance of halal compliance in the production of pharmaceutical products, including the use of halal additives such as Cochineal. This method presents a literature review of fatwas and research related to the halal status of Cochineal as a food ingredient. This review uses primary and secondary data, including direct surveys to Cochineal manufacturers and halal certification bodies, as well as scientific literature and reliable sources related to the halal status of Cochineal. The data was analyzed qualitatively, taking into account halal principles in Islam, pharmaceutical standards, and global food safety requirements. The study also utilized advanced analytical technologies, such as high-performance liquid chromatography (HPLC) and infrared spectroscopy, to detect and analyze the presence of non-halal contaminants in Cochineal food coloring. It was concluded that although Cochineal has been widely used as a food coloring, its halal status is still a matter of debate among scholars. Therefore, further research is needed to determine the halal status of Cochineal food coloring in halal perspective. Keywords: Cochineal, food coloring, halal, pharmaceutical, fatwa Artikel ini membahas penggunaan Cochineal, pewarna makanan yang berasal dari serangga, dalam konteks perspektif halal dalam industri farmasi. Tujuan artikel ini menyoroti pentingnya kepatuhan halal dalam produksi produk farmasi, termasuk penggunaan bahan tambahan halal seperti Cochineal. Metode ini menyajikan tinjauan literatur tentang fatwa dan penelitian yang berkaitan dengan status halal Cochineal sebagai bahan makanan. Kajian ini menggunakan data primer dan sekunder, termasuk survei langsung ke produsen Cochineal dan lembaga sertifikasi halal, serta literatur ilmiah dan sumber-sumber terpercaya terkait status halal Cochineal. Data dianalisis secara kualitatif, dengan mempertimbangkan prinsip-prinsip halal dalam Islam, standar farmasi, dan persyaratan keamanan pangan global. Penelitian ini juga memanfaatkan teknologi analisis canggih, seperti kromatografi cair kinerja tinggi (HPLC) dan spektroskopi inframerah, untuk mendeteksi dan menganalisis keberadaan kontaminan non-halal dalam pewarna makanan Cochineal. Kesimpulan bahwa meskipun Cochineal telah digunakan secara luas sebagai pewarna makanan, status kehalalannya masih menjadi perdebatan di antara para ulama. Oleh karena itu, penelitian lebih lanjut diperlukan untuk menentukan status kehalalan pewarna makanan Cochineal dalam perspektif halal. Kata kunci: Cochineal, pewarna makanan, halal, farmasi, fatwa

Development of ethanol analysis in cough syrup medicine by colorimetric method Sultan, Siti Fatimah; Susanti, Hari; Mohamed, Farahidah; Salamah, Nina; Farida, Verda
Journal of Halal Science and Research Vol. 6 No. 1 (2025): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i1.12217

Cough syrup is a pharmaceutical preparation often containing ethanol as a solvent. However, the presence of ethanol in the drug can cause safety issues. This study aims to develop and validate a colorimetric method for determining ethanol in cough syrup. Cough syrup samples from different brands were analyzed using the method. The Visible spectrophotometric method uses the oxidation reaction of ethanol with potassium dichromate in an acidic condition. Method validation was conducted, including linearity, precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ). The results showed this method had good linearity (r > 0.99) with a concentration range of 0.48 – 5.76 % (b/v). UV-Vis spectrophotometric method showed good precision and accuracy with SD = 0.0014, RSD = 0.4046 %, and % recovery = 99.99 %, while LOD = 0.1074 % and LOQ = 0.3253 %. This study concludes that the colorimetric method can be used as a valid and complementary method for analyzing ethanol content in cough syrup, providing important information for producers and consumers regarding product safety. Keywords: Analytical method validation, Cough syrup, Ethanol, Spectrophotometry.

Pewarna Makanan dari Serangga (Cochineal) Menurut Perspektif Halal dalam Konteks Farmasi Sultan, Siti Fatimah; Fathurohman, Oman
Schemata: Jurnal Pascasarjana UIN Mataram Vol. 13 No. 1 (2024): Schemata: Jurnal Pascasarjana UIN Mataram
Publisher : Universitas Islam Negeri Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

This article discusses the use of Cochineal, a food coloring derived from insects, in the context of a halal perspective in the pharmaceutical industry. The purpose of this article highlights the importance of halal compliance in the production of pharmaceutical products, including the use of halal additives such as Cochineal. This method presents a literature review of fatwas and research related to the halal status of Cochineal as a food ingredient. This review uses primary and secondary data, including direct surveys to Cochineal manufacturers and halal certification bodies, as well as scientific literature and reliable sources related to the halal status of Cochineal. The data was analyzed qualitatively, taking into account halal principles in Islam, pharmaceutical standards, and global food safety requirements. The study also utilized advanced analytical technologies, such as high-performance liquid chromatography (HPLC) and infrared spectroscopy, to detect and analyze the presence of non-halal contaminants in Cochineal food coloring. It was concluded that although Cochineal has been widely used as a food coloring, its halal status is still a matter of debate among scholars. Therefore, further research is needed to determine the halal status of Cochineal food coloring in halal perspective. Keywords: Cochineal, food coloring, halal, pharmaceutical, fatwa Artikel ini membahas penggunaan Cochineal, pewarna makanan yang berasal dari serangga, dalam konteks perspektif halal dalam industri farmasi. Tujuan artikel ini menyoroti pentingnya kepatuhan halal dalam produksi produk farmasi, termasuk penggunaan bahan tambahan halal seperti Cochineal. Metode ini menyajikan tinjauan literatur tentang fatwa dan penelitian yang berkaitan dengan status halal Cochineal sebagai bahan makanan. Kajian ini menggunakan data primer dan sekunder, termasuk survei langsung ke produsen Cochineal dan lembaga sertifikasi halal, serta literatur ilmiah dan sumber-sumber terpercaya terkait status halal Cochineal. Data dianalisis secara kualitatif, dengan mempertimbangkan prinsip-prinsip halal dalam Islam, standar farmasi, dan persyaratan keamanan pangan global. Penelitian ini juga memanfaatkan teknologi analisis canggih, seperti kromatografi cair kinerja tinggi (HPLC) dan spektroskopi inframerah, untuk mendeteksi dan menganalisis keberadaan kontaminan non-halal dalam pewarna makanan Cochineal. Kesimpulan bahwa meskipun Cochineal telah digunakan secara luas sebagai pewarna makanan, status kehalalannya masih menjadi perdebatan di antara para ulama. Oleh karena itu, penelitian lebih lanjut diperlukan untuk menentukan status kehalalan pewarna makanan Cochineal dalam perspektif halal. Kata kunci: Cochineal, pewarna makanan, halal, farmasi, fatwa

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