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All Journal Sasambo Journal of Pharmacy Jurnal Novem Medika Farmasi
Mawarni, Razifah Suci
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Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Formulasi dan uji aktivitas antioksidan sediaan sheet mask dari sari buah lemon cui (Citrus microcarpha B.) sebagai anti-aging Arifin, Arfiani; Nada, Salsabila Yudratun; Mawarni, Razifah Suci; Adi, Abdul Vashar
Sasambo Journal of Pharmacy Vol. 5 No. 1 (2024): April
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v5i1.322

Abstract

Lemon cui (Citrus microcarpa Bunge.), also known as fish lemon or kalamansi lemon, is a local citrus that mainly grows in North Sulawesi. This study aims to determine the IC50 value of lemon cui juice and develop "Lemon cui" juice sheet mask formulations that meet physical quality test standards. Samples of "lemon cui" fruit juice were obtained by adding enough water and then separating the pulp to extract the juice. The sheet mask preparation formulation involved varying the concentration of the lemon cui fruit juice lyophilisate sample, including F1 (0.5%), F2 (1%), F3 (1.5%), and a negative control (without lyophilisate of lemon cui fruit juice). The physical quality testing encompasses organoleptic, homogeneity, pH, and irritation assessments. The results of physical quality testing for F1, F2, F3, and the negative control have met the requirements of the physical quality test. The antioxidant test results showed that the antioxidant activity in lemon juice lyophilisate and sheet mask essences F2 and F3 fell into the very strong antioxidant category, while sheet mask essence F1 was classified as a strong antioxidant.
Uji Aktivitas Antioksidan Formula Sheet Mask Dari Sari Buah Lemon Cui ( Citrus microcarpha Bunge) Sebagai Antiaging Mawarni, Razifah Suci; Arifin, Arfiani; Nada, Salsabila Yudratun; Adi, Abdul Vashar
Jurnal Novem Medika Farmasi Vol. 3 No. 2: Volume 3 Issue 2
Publisher : Program Studi Farmasi, Universitas Islam Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59638/junomefar.v3i2.1046

Abstract

Jeruk cui (Citrus microcarpha Bunge), juga disebut jeruk ikan atau jeruk kalamansi, adalah jenis jeruk lokal yang sebagian besar tumbuh di wilayah Sulawesi Utara. Tujuan penelitian ini adalah untuk menentukan aktivitas antioksidan dari formula masker lembaran jus jeruk cui. Metode penelitian ini dimulai dengan metode pengeringan hingga diperoleh liofilisat jus jeruk cui, kemudian diformulasikan menjadi masker lembaran dengan variasi konsentrasi F1 (0,5%), F2 (1%), dan F3 (1,5%), dan diuji aktivitas antioksidannya terhadap radikal DPPH menggunakan spektrofotometer UV-Vis pada panjang gelombang 505 nm. Hasil uji aktivitas antioksidan pada liofilisat jus jeruk cui memperoleh nilai IC50 rata-rata 13,67 μg/mL yang diklasifikasikan sebagai sangat kuat . Hasil uji aktivitas antioksidan pada setiap formula F1 (0,5%) memperoleh nilai IC50 rata-rata 54,338 μg/mL yang diklasifikasikan sebagai kuat, F2 (1%) memperoleh nilai IC50 rata-rata 31,963 μg/mL yang dianggap sangat kuat, dan F3 (1,5%) memperoleh nilai IC50 rata-rata 23,439 μg/mL yang sangat kuat. Hasil uji aktivitas antioksidan menunjukkan bahwa formula masker lembaran jus lemon Cui juga berpotensi sebagai anti penuaan. Kata kunci: Lemon Cui (Citrus microcarpha Bunge); Antioksidan; Masker Lembaran
Formulasi dan Uji Mutu Fisik Sediaan Sheet Mask dari Sari Buah Lemon Cui (Citrus microcarpha Bunge) Sebagai Antiaging Nada, Salsabila; Arifin, Arfiani; Mawarni, Razifah Suci; Adi, Abdul Vashar
Jurnal Novem Medika Farmasi Vol. 3 No. 2: Volume 3 Issue 2
Publisher : Program Studi Farmasi, Universitas Islam Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59638/junomefar.v3i2.1040

Abstract

Cui lemon (Citrus microcarpa Bunge), also known as fish lemon or calamansi lemon, contains vitamin C, citric acid and flavonoids which have antiaging potential. This research was conducted to formulate Lemon Cui fruit juice in a sheet mask preparation that meets the physical quality test requirements. The method of this research is that a sample of Lemon Cui juice is obtained by grinding it using a blender by adding enough water and then separating the pulp until the juice is obtained. The sheet mask formulation used varying concentrations of Cui lemon juice lyophilisate samples, namely F1 (0.5%), F2 (1%), F3 (1.5%), and negative control (without lyophilisate). Physical quality testing includes organoleptic tests, homogeneity tests, pH tests and irritation tests. The results obtained were physical quality testing of F1 (0.5%), F2 (1%), F3 (1.5%), and negative control (without lyophilisate) fulfilling the physical quality test requirements, including organoleptic tests, homogeneity, pH, and irritation test.
Co-Authors Adi, Abdul Vashar Arfiani Arifin Arifin, Arfiani Nada, Salsabila Nada, Salsabila Yudratun