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All Journal Majalah Farmasetika Sciences of Pharmacy PharmaCine : Journal of Pharmacy, Medical and Health Science Jurnal Pengabdian Masyarakat (Jupemas) Jurnal Farmasi Galenika
Zaelani, Diki
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Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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PELATIHAN PEMBUATAN TEH HERBAL UNTUK MENINGKATKAN KUALITAS KESEHATAN MASYARAKAT DI DESA CIBIRU WETAN Istiqomah, Aulia Nurfazri; Roni, Asep; Budiana, Wempi; Lisni, Ida; Zaelani, Diki; Sutrisno, Entris
Jurnal Pengabdian Masyarakat (Jupemas) Vol 5, No 1 (2024)
Publisher : Universitas Bakti Tunas Husada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36465/jupemas.v5i1.1285

Abstract

The current condition of Indonesia can be said to be facing a triple burden. Based on research results from the Central Statistics Agency, the percentage of the population, especially the population of West Java, who had health complaints during the last month in 2022 showed an increase compared to the previous year (2021), this is of course related to the quality of public health. The problem currently faced by partners is the lack of information and education regarding the processing of nutritious plants. So far, the crops obtained have been used in simple ways, eaten directly as fresh vegetables or processed as food.This time the community service program was carried out in Cibiru Wetan Village, Cileunyi District, Bandung Regency. Activities include providing education regarding efficacious herbal plants and tutorials on making herbal tea as an effort to improve the quality of health.From the results of implementing this community service activity, the residents of Cibiru Wetan Village, Cileunyi District, Bandung Regency have understood the ingredients that can be used in an effort to improve the quality of health and one way of processing them
Recent Advances in Herbal Effervescent Formulations: Challenges and Opportunities Butar-Butar, Maria Elvina Tresia; Roni, Asep; Pahlevi, Muhamad Reza; Zaelani, Diki; Sagita, Novaliana Devianti; Pratama, Reza
Sciences of Pharmacy Volume 4 Issue 1
Publisher : ETFLIN Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58920/sciphar0401311

Abstract

The growing demand for convenient and palatable delivery systems for herbal medicines has significantly increased the interest in herbal effervescent formulations as an alternative to conventional dosage forms. Effervescent dosage forms offer rapid dissolution and the potential for enhanced absorption while masking unpleasant tastes often associated with herbal extracts. However, the successful formulation of herbal effervescent tablets presents unique challenges, including managing the complex physicochemical properties of herbal extracts, ensuring their stability and antioxidant activity within the effervescent matrix, and optimizing taste without compromising efficacy. Various studies have explored the formulation of effervescent tablets from diverse herbal sources like Kelakai root, Kaempferia galanga, and red ginger, employing different formulation methods, excipients like binders, lubricants, and sweeteners, and optimization techniques to achieve desired physical attributes and dissolution profiles. Given the expanding research in this area and the inherent complexities of herbal effervescent formulation, a comprehensive review is crucial to synthesize current knowledge, address existing challenges, and provide a roadmap for future research aimed at designing more effective and patient-friendly herbal effervescent products with improved stability, palatability, and bioavailability.
Pengembangan Formula Granul Effervescent Ekstrak Kulit Melinjo (Gnetum gnemon) Sebagai Antioksidan Alami Sagita, Novaliana Devianti; Sani, Afifah Rusyda; Supriadi, Dadih; Sutoro, Meylani; Zaelani, Diki; Pratama, Reza
Majalah Farmasetika Vol 10, No 3 (2025)
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mfarmasetika.v10i2.62308

Abstract

Fokus pada kesehatan dan pencegahan penyakit telah mendorong pengembangan produk berbahan dasar alami dengan aktivitas antioksidan. Kulit buah melinjo (Gnetum gnemon) mengandung senyawa antioksidan seperti alkaloid, flavonoid, dan saponin, tetapi pemanfaatannya masih minim. Mengembangkan dan mengevaluasi formulasi granul effervescent ekstrak kulit melinjo, serta mengukur aktivitas antioksidannya. Penelitian eksperimental ini menggunakan metode granulasi basah. Tahapan penelitian meliputi skrining fitokimia, formulasi, evaluasi sifat fisik granul, dan uji aktivitas antioksidan menggunakan metode DPPH. Evaluasi mencakup parameter seperti organoleptik, waktu larut, kadar air, laju alir, sudut istirahat, kompresibilitas, pH, tinggi buih, dan volume sedimentasi. Skrining fitokimia menunjukkan adanya alkaloid, flavonoid, dan saponin pada ekstrak kulit melinjo. Semua formula granul memiliki sifat fisik yang memenuhi standar dengan laju alir 4-10 gram/detik), sudut istirahat (20°<α<40°), indeks kompresibilitas (<20%), serta dengan waktu larut rata-rata kurang dari 5 menit dan stabilitas suspensi yang baik dengan pH 5-7. Nilai IC50 menunjukkan aktivitas antioksidan dengan rentang 35,324–40,321 µg/mL, termasuk kategori sangat kuat. Granul effervescent berbasis ekstrak kulit melinjo memiliki potensi sebagai minuman kesehatan dengan aktivitas antioksidan yang baik. Ditunjukkan oleh sifat fisik yang sesuai dan aktivitas antioksidan yang kuat dan F2 memiliki aktivitas antioksidan IC50 paling tinggi sebesar 40,321 ± 0,324 µg/mL dan termasuk kategori sangat kuat.
Uji Aktivitas Antioksidan Ekstrak Buah Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl.) Yang Diformulasikan Kedalam Sediaan Masker Gel Zaelani, Diki; Pratama, Reza; Japar Sodik, Jajang; Hilda Restu, Afria
JURNAL FARMASI GALENIKA Vol 11 No 1 (2024): Jurnal Farmasi Galenika Vol 11 No 1
Publisher : Universitas Bhakti Kencana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70410/jfg.v11i1.330

Abstract

This study utilizes the Phaleria macrocarpa fruit (Phaleria macrocarpa (Scheff.) as an active ingredient in gel mask formulation due to its widespread use as a medicinal plant and its antioxidant properties that can inhibit free radicals. The research began with the collection of the fruit from the experimental garden in Lembang-Bandung, identified as Phaleria macrocarpa (Scheff.) Boerl. Extraction was conducted using the maceration method with 96% ethanol for 3x24 hours. Phytochemical screening results indicated the presence of alkaloids, flavonoids, tannins, triterpenoids, and steroids. Antioxidant activity of the gel masks was tested using the DPPH immersion method, resulting in IC50 values of 60.18 ppm, 57.18 ppm, and 54.82 ppm for three different formulations. The pure extract had an IC50 of 45.11 ppm. The gel masks remained stable despite changes in pH and viscosity, with formulation 2 being the most preferred according to the hedonic test. In conclusion, the Phaleria macrocarpa gel mask exhibits effective antioxidant activity and good stability.
Optimasi Formula Granul Effervescent Ekstrak Rimpang Temu Putih (Curcuma zedoaria) dengan Variasi Pemanis Alami sebagai Antioksidan: Optimization and Antioxidant Evaluation of Effervescent Granules Containing White Turmeric (Curcuma zedoaria) Rhizome Extract with Natural Sweeteners Zaelani, Diki; Awaliyah, Ratu Siti Robiatul; Santoso, Rahmat; Emawati, Emma; Pratama, Reza
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol. 6 No. 2 (2025): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v6i2.13193

Abstract

White turmeric (Curcuma zedoaria), a member of the Zingiberaceae family, contains bioactive compounds with antioxidant potential, but its utilization remains limited due to its bitter taste and less practical traditional preparations. This study aimed to optimize the formulation of effervescent granules containing white turmeric rhizome extract using different natural sweeteners and to evaluate their physical properties and antioxidant activity. The effervescent granules were prepared by the wet granulation method using stevia (F1, 17.5%), palm sugar (F2, 10%), and corn sugar (F3, 14.5%) as sweeteners. The granules were evaluated for physical characteristics (organoleptic properties, moisture content, flow rate, angle of repose, dissolution time, pH, foam height, and hedonic test) and antioxidant activity using the DPPH method both qualitatively and quantitatively. The results showed that all formulas met the standard physical requirements of effervescent granules. The best formulation was obtained from F3 (corn sugar) with the highest acceptance score in the hedonic test. The antioxidant activity of white turmeric extract exhibited an IC₅₀ value of 53.53 ppm, while the effervescent granules showed strong antioxidant activity with IC₅₀ values of 62.53 ppm (F1), 62.62 ppm (F2), and 62.79 ppm (F3). These findings indicate that variations in natural sweeteners influence the sensory characteristics without significantly reducing the antioxidant potency of the formulation. Keywords: Effervescent granules; Curcuma zedoaria; Natural sweeteners; Antioxidant, Formulation optimization.
Development and Evaluation of Microcapsules Containing Combined Extracts of Bay, Cherry, and Green Betel Leaves as Natural Antioxidants Pratama, Reza; Budiana, Wempi; Zaelani, Diki; Asnawi, Aiyi
Sciences of Pharmacy Volume 4 Issue 4
Publisher : ETFLIN Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58920/sciphar0404493

Abstract

Bay leaf (Syzygium polyanthum), cherry leaf (Muntingia calabura), and green betel leaf (Piper betle) contain phenolic and flavonoid compounds with antioxidant potential, but their utilization is limited by physicochemical instability. This study aimed to develop microcapsules containing a combined extract of these three leaves and to evaluate their physicochemical properties and in vitro antioxidant activity as an initial formulation feasibility study. Each extract was prepared by maceration using 96% ethanol, yielding 11.42–15.86%, and combined in a 1:1:1 (w/w/w) ratio prior to microencapsulation. Microcapsules were produced using a fluidized bed dryer with lactose as the core material and polyvinyl alcohol (PVA) as the coating polymer. Physicochemical characterization included moisture content, flow rate, angle of repose, compressibility index, dissolution time, particle size, and surface morphology. Antioxidant activity was assessed using DPPH and CUPRAC assays, with IC₅₀ values calculated from triplicate measurements. The coating process increased mean particle size from 636.2 µm to 728.0 µm and prolonged dissolution time from 2.14 to 3.55 minutes, indicating coating layer formation. Among the individual extracts, cherry leaf extract showed the strongest antioxidant activity. The microcapsules exhibited antioxidant activity within the same order of magnitude as the combined extract under initial, non-stressed testing conditions. These results demonstrate the feasibility of formulating combined plant extracts into microcapsules with acceptable physical properties, while further stability and comparative studies are required to support antioxidant preservation and potential applications.
Co-Authors Aiyi Asnawi Awaliyah, Ratu Siti Robiatul Budiana, Wempi Dadih Supriadi, Dadih Emma Emawati, Emma Hilda Restu, Afria Ida Lisni Istiqomah, Aulia Nurfazri Japar Sodik, Jajang Maria Elvina Tresia Butar-Butar Pahlevi, Muhamad Reza Pratama, Reza Rahmat Santoso, Rahmat Roni, Asep Sagita, Novaliana Devianti Sani, Afifah Rusyda Sutoro, Meylani Sutrisno, Entris