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Natasya, Dian
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Nanoemulsion Formulation as a Drug Delivery System for Coleus atropurpureus Bioactive Compounds Oktavioni, Marsella; Natasya, Dian; Yusnaidar, Yusnaidar; Latief, Madyawati; Tarigan, Indra L.
Pharmacology and Clinical Pharmacy Research Vol 9, No 1 (2024)
Publisher : Universitas Padjadjaran, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15416/pcpr.v9i1.50371

Abstract

Miana plant (Coleus) is a plant with compound flowers. Miana leaves have various bioactive compounds widely used to treat diseases such as fever, cold, cough, headaches, asthma, constipation, and skin diseases. Based on phytochemical screening of Coleus atropurpureus Benth. Several bioactive compounds are produced, such as sterols, terpenoids, alkaloids, phenols, flavonoids, glycosides, lactones, catechols, and tannins. Miana leaf extract has been tested for antioxidants using the DPPH method, and the IC50 value obtained from the antioxidant test results is 3.80 ppm and is categorized as a powerful antioxidant. There were four formulations of miana leaf extract nanoemulsion. Based on the characterization on the Miana leaf extract nanoemulsion preparation, formulations with good results were obtained in F1 and F3 with precise results and high transmittance values. In testing the miana leaf extract nanoemulsion, an organoleptic test was carried out on each formulation. It was found that all formulations had a distinctive smell of miana leaves, and no phase separation occurred, with the clarity of F1 and F3 classified as straightforward but F2 and F4 not clear, and the resulting color increased from F1 -F4. Meanwhile, for the physicochemical test, an O/W type nanoemulsion was produced, physically stable, with a particle size of F1 153.9 nm and F3 795.6 nm, with a zeta potential of F1 of 16.4 and F3 of -28.266.
Pelatihan Masyarakat Desa Setiris, Kecamatan Muaro Sebo dalam Mengolah Tumbuhan Sungkai Menjadi Minuman Herbal Bermanfaat Teh Sungkai Natasya, Dian; Oktavioni, Marsella; Warni, Tri; Bulan, Catherine Putri; Sinurat, Julius Alvin Novensius; Sari, Tika; Latief, Madyawati; Tarigan, Indra Lasmana
Jurnal Pengabdian Pada Masyarakat Vol 9 No 4 (2024): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v9i4.862

Abstract

Sungkai (Peronema canescens Jack) merupakan tumbuhan obat yang banyak dimanfaatkan secara tradisional oleh masyarakat sebagai obat luka, diare, obat kumur dan malaria. Kegiatan pengabdian ini bertujuan untuk memberikan pemahaman khasiat daun sungkai secara saintifik melalui pelatihan pemanfaatan daun sungkai sebagai minuman herbal. Kegiatan pendampingan dimulai dari sosialisasi dan edukasi untuk peningkatan pemahaman serta pelatihan pengolahan daun sungkai menjadi teh berstandar dengan penambahan herbal lainnya guna meningkatkan keterampilan masyarakat dan diakhiri dengan survei untuk evaluasi kegiatan. Teh daun sungkai dibuat dalam empat variasi: variasi 1 (daun sungkai + gula aren + kayu manis), variasi 2 (daun sungkai + gula aren + lemon), variasi 3 (daun sungkai + kayu manis + madu) dan variasi 4 (daun sungkai + lemon + madu). Hasil observasi dan survei terhadap masyarakat terkait variasi teh sungkai, ditemukan bahwa masyarakat menyukai variasi teh sungkai mencapai 87 – 94% dengan tingkat preferensi 25% pada masing-masing varisi 1, 2, 3, dan 4. Kegiatan ini meningkatkan pengetahuan dan keterampilan masyarakat mencapai 95%. Sungkai (Peronema canescens Jack) is a medicinal plant traditionally used by the community as a medicine for caterpillars, diarrhea, mouthwash, and malaria. This activity aims to provide an understanding of the scientific efficacy of sungkai leaves through training in the use of sungkai leaves as herbal drinks. The mentoring activity begins with socialization and education to increase understanding and training in processing sungkai leaves into standardized tea with the addition of other herbs to improve community skills. It ends with a survey to evaluate the activity. Sungkai leaf tea is made in four variations: variation 1 (sungkai leaves + palm sugar + cinnamon), variation 2 (sungkai leaves + palm sugar + lemon), variation 3 (sungkai leaves + cinnamon + honey), and variation 4 (sungkai leaves + lemon + honey). The results of observations and surveys of the community regarding variations of sungkai tea found that the community liked the variation of sungkai tea, reaching 87 - 94% with a preference level of 25% for each variation 1, 2, 3, and 4. This activity increased community knowledge and skills by 95%.
Co-Authors Bulan, Catherine Putri Indra Lasmana Tarigan Madyawati Latief Oktavioni, Marsella Sari, Tika Sinurat, Julius Alvin Novensius Tarigan, Indra L. Warni, Tri Yusnaidar, Yusnaidar