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All Journal Majalah Obat Tradisional Journal Pharmacy of Tanjungpura
Syalsabila, Regitha Rianda
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Health Professions Medicine & Pharmacology Public Health

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Comparing Antioxidant Activity of Extracts and Gel Preparations Combination of Buas-buas Leaves (Premna serratifolia l.) and Secang Wood (Caesalpinia sappan) Tarung, Albianus Febri; Cristin, Bella; Maulidia, Yuninta; Kamil, Insan; Syalsabila, Regitha Rianda; Isnindar, Isnindar
Majalah Obat Tradisional Vol 28, No 3 (2023)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.77740

Abstract

Indonesia is a tropical country that has exposure to ultraviolet rays from the sun throughout the year. This causes susceptibility to skin problems for the Indonesian population, including the vulnerability to aging of the skin due to exposure to ultraviolet rays for a long time. In the prevention of degenerative diseases and aging, antioxidants play an important role. Buas-buas and secang, which are plants from the West Kalimantan region, have very high antioxidant activity. Gel preparations are typically formulated as moisturizers with the aim of increasing water content in the stratum corneum, thus hydrating and maintaining skin pH. Hence, this study aimed to create a gel preparation combining buas-buas leaf extract and secang, effective as a moisturizing and anti-aging gel. The results of measuring the antioxidant activity of the combination of crude ethanol extracts of buas-buas leaves and secang wood with the results of the three formulas have very strong antioxidant activity, namely F1 at 0.0329 mg/ml, F2 at 0.0246 mg/ml, and F2 at 0.0246 mg/ml. F3 of 0.2282 mg/ml, and IC50 results for gel preparations for F1 3,8677 mg/ml, F2 4,3953 mg/ml, F3 4,396 mg/ml. The gel preparations produced in this study have the appearance and fulfill the evaluation requirements, except for the evaluation of spreadability.
MINUMAN PROBIOTIK TEPACHE DARI FERMENTASI KULIT BUAH NANAS (Ananas comosus L.) MENGGUNAKAN VARIASI JENIS DAN KONSENTRASI GULA Najini, Robby; Purwanti, Nera Umilia; Mufida, Amanda Rosidatul; Kurniawan, Ardi; Alghifary, M Husain Haekal; Syalsabila, Regitha Rianda; Nuraini, Risa; Safitri, Wulan
Journal Pharmacy Of Tanjungpura Vol 1, No 2 (2024): APRIL
Publisher : Universitas Tanjungpura

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Abstract

Minuman  tepache  tidak terdapat resep baku dalam pembuatannya dan penggunaan gula  dapat meningkatkan tingkat kesukaan pada minuman tersebut. Oleh karena itu, dilakukanlah percobaan  ini  untuk menentukan formula yang paling disukai dengan digunakannya variasi jenis dan konsentrasi gula yang digunakan..  Pembuatan  tepachedilakukan dengan cara fermentasi selama 3 hari (72 jam) dengan menggunakan dua jenis gula, yaitu gula merah dan gula pasir dengan konsentrasi  pada masing-masing jenis gula, yaitu  100, 200, serta 300 gram.  Setelah dilakukan fermentasi selama 3 hari (72 jam), didapatkanlah minuman  tepachedengan karakteristik rasa, aroma, dan warna yang berbeda-beda  berdasarkan hasil rekapitulasi uji hedonik yang dilakukan.  Formula P2 merupakan formula yang paling disukai karena memiliki rasa asam dan manis yang seimbang.
Co-Authors Alghifary, M Husain Haekal Ardi Kurniawan Cristin, Bella Isnindar Isnindar Kamil, Insan Maulidia, Yuninta Mufida, Amanda Rosidatul Najini, Robby Nera Umilia Purwanti, Nera Umilia Nuraini, Risa Tarung, Albianus Febri Wulan Safitri, Wulan