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All Journal Berkala Ilmiah Kimia Farmasi FASKES : Jurnal Farmasi, Kesehatan, dan Sains
Uswatun Hasanah, Naili
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Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Public Health

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Evaluation of The Physical Quality of Banana Peel Extract (Musa paradisiaca) in Cream for Fissures Heels Khomaini, Khomaini; H, Syaifiyatul; Uswatun Hasanah, Naili
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 1 (2022): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i1.40892

Abstract

Banana peel (Musa paradisiaca) was a plant that contained flavonoid compounds. This research used an experimental laboratory method. The cream formulation was made with variations in the concentration of banana peel ethanol extract at 5%, 10%, and 15%. The banana peel extract was obtained by maceration using 70% ethanol as the solvent. The higher the concentration of banana peel extract used, the more it affected the spreadability, which decreased, and the temperature stability met the parameters of each test. Based on the observation data, it was concluded that the difference in the concentration of banana peel ethanol extract as an active ingredient affected the evaluation test parameters, including organoleptic tests, pH tests, spreadability tests, and temperature stability tests. However, all formulas met the evaluation parameters of each test, so they could be formulated into cream preparations as a treatment for cracked and dry heels. The research on the cream preparation of banana peel ethanol extract used the maceration method. It could be concluded that the banana peel ethanol extract cream preparation met the stable physical test parameters and had moderate activity.Keywords: Cream, Physical Quality, Banana Peel Extract, Fissures Heel
Pengaruh Variasi Konsentrasi Asam Stearat dan Trietanolamin Terhadap Sifat Mutu Fisik Sediaan Krim Ekstrak Daun Cabai Rawit (Capsicum frutescens L.) fidia fitriana; Ach. Faruk Alrosyidi; Uswatun Hasanah, Naili
FASKES : Jurnal Farmasi, Kesehatan, dan Sains Vol. 2 No. 2 (2024): Bulan November 2024 Faskes : Jurnal Farmasi, Kesehatan, dan Sains
Publisher : Program Studi Farmasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/faskes.v2i2.3319

Abstract

Latar belakang: Daun cabai rawit memiliki kandungan senyawa flavonoid yang digunakan sebagai antioksidan.  Penggunaan asam stearat dan trietanolamin dalam sdiaan krim dapat membentuk emulsi tipe minyak dalam air yang stabil. Tujuan: Untuk mengetahui peengaruh variasi konsentrasi asam stearat dan trietanolamin terhadap sifat mutu fisik sediaan krim ekstrak daun cabai rawit (Capsicum frutescens L.). Metode: Krim dibuat tiga formulasi dengan variasi konsentrasi asam stearat dan trietanolamin dan dilihat sifat mutu fisiknya. Hasil: Hasil pengujian diperoleh organoleptis FI memiliki bentuk sedikit encer, FII kental, FIII sangat kental, serta warna dan bau yang sama yaitu kuning kehijauan dan bau khas ekstrak. F1-FIII homogen, daya sebar FI-FIII 6,9 cm 0,18; 5,4 cm  0,23; dan 3,8 cm  0,25, daya lekat FI-FIII 1,45 detik  0,04; 2,05 detik  0,05; dan 3,02 detik  0,05, viskositas FI-FIII 746 mPa.s  68; 2070 mPa.s  112; dan 3900 mPa.s  732, dan FI-FIII memiliki tipe M/A. Simpulan dan saran: Variasi konsentrasi asam stearat dan trietanolamin tidak berpengaruh terhadap uji organoleptis, homogenitas, dan tipe krim, tetapi berpengaruh terhadap daya sebar, daya lekat, dan viskositas krim. Selanjutnya perlu dilakukan uji antioksidan pada ekstrak daun cabai rawit serta uji stabilitas krim menggunakan cycling test dan uji iritasi
Co-Authors Ach. Faruk Alrosyidi fidia fitriana H, Syaifiyatul Khomaini, Khomaini