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All Journal Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan
Liandhajani Liandhajani
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Health Professions Nursing Public Health

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Formulasi Sediaan Lip Balm dari Ekstrak Buah Murbei (Morus Alba L.) Sebagai Pewarna Alami Fitri Hafidhah Uluhidayah; Liandhajani Liandhajani
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 2 No. 5 (2024): September : OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v2i5.673

Abstract

Using lip balm is very easy to apply to the lips and lip balm can also moisturize and brighten the lips. Lip balm is resistant to body temperature, and is harmless and smooth when applied so that the lips are cared for and healthy. The anthocyanin contained in mulberry fruit has the potential to act as a purplish red natural dye depending on the presentation of the mulberry fruit extract used, which has the positive side of being an antioxidant and scavenger of free radicals. The aim of this research was to determine the formulation and stability of the lip balm preparation formula using mulberry fruit extract (Morus alba L.) as a natural coloring with an accelerated stability test using 4 cycles. Using this research method, material testing includes organoleptic tests, homogeneity tests, melting point tests, pH tests, spreadability tests, adhesion tests, spreadability tests, stability tests, and hedonic tests, as well as preparation irritation tests. Based on the results of research on making lip balm from mulberry fruit extract as a natural coloring, it can be formulated in lip balm preparations, however if 20% extract is used it can affect the physical properties of the lip balm preparation, neither the 5%, 10%, 15% and 20% formulas. irritation was found.
Formulasi Sediaan Granul Effervescent dari Ekstrak Buah Kurma Ajwa (Phoenix Dactylifera L.) sebagai Sumber Karbohidrat Liandhajani Liandhajani; Ratih Hardianti
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 2 No. 5 (2024): September : OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v2i5.688

Abstract

Ajwa date (Phoenix dactylifera L.) from Medina, Saudi Arabia, contains a high carbohydrate content. Dates are commonly recognized to be available in two forms: dried fruit that may be consumed directly and concentrated date juice. Concentrated date juice usually gives an unpleasant taste when consumed and requires a large container for storage. This study aims to formulate the effervescent granules using two combinations of acids, namely citric acid and malic acid as a source of acid and sodium bicarbonate as a source of base. The research process was began with macerating dates with 96% ethanol solvent and making a dry extract. Furthermore, effervescent granule preparations were made in three formulations with the ratio of sodium bicarbonate and acid (citric acid : malic acid) as follows: formulation I = 2.5: (2:1), formulation II = 3: (2:1), formulation III = 3.5: (2:1). The results showed that, each 5g serving size contained 84.41 g of carbohydrate in the form of effervescent granules. In formula I, the test results obtained were pH 4.82, water content 4.14%, flow speed 11.58 g/second, angle of repose 25.36o, and dispersion time 28.91 seconds. Then, in formula II, the test resultedin pH 5.27, water content 3.80%, flow speed 12.39 g/second, angle of repose 26.69o and dispersion time 26.19 seconds. Moreover, the test findings for formula III, were pH 5.76, water content 3.86%, flow speed 11.83 g/second, angle of repose 26.63o and dispersion time 29.55 seconds. The differences between acid and base concentration ratio in the three formulas above affect the physical properties of effervescent granule preparations, with formula II producing the best carbonation of the three.
Co-Authors Fitri Hafidhah Uluhidayah Ratih Hardianti