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All Journal JPBIO (Jurnal Pendidikan Biologi) JKKI : Jurnal Kedokteran dan Kesehatan Indonesia Jurnal MedScientiae
Sudrajat, Susana Elya
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Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : Jurnal MedScientiae

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Effect of The Addition of Lime (Citrus aurantifolia) on Total Phenolic and Antioxidant of Turmeric Infusion (Curcuma domestica Val.) Rukmana, Dewi Samudra Putri Aliffa; Rumiati, Flora; Sudrajat, Susana Elya
Jurnal MedScientiae Vol. 3 No. 3 (2024): Desember
Publisher : Universitas Kristen Krida Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36452/JMedScientiae.v3i3.3459

Abstract

Turmeric is a traditional drink that has been known since ancient times in Indonesia. Turmeric is an herbal ingredient that is efficacious as an antioxidant and is usually combined with tamarind. The added tamarind serves to add to the efficacy of turmeric. In this study, the role of tamarind from sour turmeric drink was replaced with lime fruit. The purpose of this study was to determine the effect of lime powder on pH, antioxidant activity and total phenol of turmeric infusion. Lime turmeric infusion is made by adding water at 900C for 15 minutes. The lime turmeric infusion solution was then tested for pH, total phenol, and antioxidant levels using the DPPH method. Turmeric infusion without the addition of lime fruit powder has a pH of 4.8, total phenol content of 1.324 ± 0.013 mgGAE/g, and antioxidant of 312.55 ± 0.62 ppm. While the turmeric infusion with the addition of lime has a pH of 3.4, a total phenol content of 1.852 ± 0.004 mgGAE/g, and an antioxidant value of 31.80 ± 1.22 ppm. The addition of lime fruit to turmeric infusion resulted in a decrease in pH, an increase in total phenol levels, and antioxidant levels.
Nutmeg Oil Gel Preparation for Dandruff Treatment Sudrajat, Susana Elya; Harahap, Elisabeth Dasmareta; Anggreni, Dewi; Renjaan, Maria
Jurnal MedScientiae Vol. 2 No. 2 (2023): August
Publisher : Universitas Kristen Krida Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36452/JMedScientiae.v2i2.3101

Abstract

Dandruff (Pityriasis versicolor) is a superficial cutaneous fungal infection characterizes byhypopigmented or hyperpigmented macules and patches, caused by Malassezia furfur, which has highprevalence in tropical region. Nutmeg oil is one of the natural ingredients rich in chemicals that haveanti-fungal. While ketoconazole is an antifungal drug which effective in the treatment of dandruff(Pityriasis versicolor) most often caused by Malassezia furfur. This study aims to determine theeffectiveness of the gel formulation nutmeg oil in inhibiting the growth of Malassezia fur fur. Gelpreparation were made using carbomer, with the formula F1, F2, F3, F4, dan F5, each using0,5%,1%,2%,3%, dan 4% of nutmeg oil. Furthermore, Sabouraud Dextrose Agar (SDA) is used as amedium for bacteria to breed, and riddled it with cork baurer then instilled 20ul nutmeg oil gelformulation with a concentration of 0.5%, 1%, 2%, 3% and 4% and 2% ketoconazole in each hole.Incubated in an incubator at a temperature of 37 o C for 24-48 hours. Then observing the M.furfur, andmeasured its resistance zone using a caliper. Obtained zone of inhibition on Sabouraud dextrose agarwith nutmeg oil gel formulation of 0.5%, 1%, 2%, 3%, 4% and 2% ketoconazole. 3% ketoconazoleinhibition zone equal to 2% ketoconazole inhibition zone. Nutmeg oil gel formulation at a concentration of 3% has the same effectiveness with 2% ketoconazole in inhibiting the growth ofMalassezia furfur as the etiology of dandruff.
Co-Authors Anggreni, Dewi Flora Rumiati Harahap, Elisabeth Dasmareta Ika Rahayu Kris Herawan Timotius Puspasari, Monica Renjaan, Maria Rukmana, Dewi Samudra Putri Aliffa Sancnia, Sancnia