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All Journal JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL
Tumpak Rudi Aman Manik
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Physics Public Health Social Sciences

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Journal : JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL

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FORMULASI SEDIAAN SABUN MANDI PADAT DARI SARI BUAH LABU KUNING (Cucurbita moschata) Grace Anastasia br Ginting; Monica Suryani; Tumpak Rudi Aman Manik
JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS) Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL (TEKESNOS)
Publisher : Universitas Sari Mutiara Indonesia

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Abstract

Latar Belakang : Labu kuning mengandung karoten, pektin, garam mineral, fenol dan asam lemak tak jenuh yang merupakan antioksidan yang bermanfaat untuk perawatan kulit. Tujuan : Penelitian ini bertujuan untuk memformulasikan sari buah labu kuning (cucurbita moschata) menjadi sabun mandi padat. Untuk mengetahui kualitas sediaan sabun padat dengan memformulasikan sari buah labu kuning (cucurbita moschata) berdasarkan Standar Nasional Indonesia (SNI). Metode : Metode penelitian ini menggunakan metode eksperimental. Pembuatan sediaan sabun mandi padat dari sari buah labu kuning dengan konsentrasi 5%, 10%, 15%. Evaluasi sediaan sabun mandi padat meliputi organoleptis (bentuk, bau, warna), pH sediaan (8-11), tinggi busa, uji iritasi dan uji hedonik, bahan alkali bebas dan asam lemak, dan uji kelembaban. Skrining fitokimia sari buah labu kuning meliputi pemeriksaan alkaloid, flavonoid, saponin, tanin, glikosida dan terpenoid. Hasil : Hasil penelitian menunjukkan bahwa sediaan sabun mandi padat dari sari buah labu kuning memenuhi persyaratan organoleptis dimana sediaan stabil (bentuk, warna, bau), pH 9,60- 9,91, tinggi busa berada pada 3,5- 4,5 cm. Hasil uji efektivitas sediaan sabun mandi padat dengan konsentrasi sari buah labu kuning 0%, 5%, 10%, 15% secara berturut-turut yaitu kelembaban meningkat 37,77%, 58,80%, 63,875%, 84,38%. Kesimpulan : Sari buah labu kuning (Cucurbita moschata) dapat di formulasikan ke dalam bentuk sediaan sabun mandi padat.
UJI AKTIVITAS ANTIOKSIDAN DAN DETERMINASI TOTAL FLAVONOID DAN TOTAL FENOL DARI EKSTRAK BATANG RAMBUSA (Passiflora foetida L.) Monica Suryani; Sondang Purba; Tumpak Rudi Aman Manik; Sarah Anisa
JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS) Vol. 3 No. 2 (2021): JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL (TEKESNOS)
Publisher : Universitas Sari Mutiara Indonesia

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Oxidative stress caused by free radicals can trigger various dangerous diseases, such as cancer, degenerative diseases, cardiovascular disease, and others. Substances that can counteract or prevent these free radicals are antioxidants which are said to have therapeutic value against these diseases. The plant that will be used in this study is Rambusa stem (Passiflora foetida L.) which is useful as a medicine to treat bones, anemia, cancer, lower blood pressure, kidney disorders, and relieve stress. The purpose of this study was to determine the secondary metabolites found in Rambusa stems, and determine the strength of the antioxidant activity of Rambusa stems in trapping free radicals (DPPH). The extraction method was carried out by maceration using 96% ethanol solvent, phytochemical screening included examination of flavonoids, alkaloids, saponins, tannins, and steroids/triterpenoids. The method used to test the antioxidant activity of the ethanol extract of Rambusa stem is the DPPH free radical scavenging method, and the determination of total flavonoid and total phenol levels was carried out by experimental collection and sample processing using UV-Vis spectrophotometry. The results of phytochemical screening showed that the ethanol extract of the Rambusa stem contained flavonoids, alkaloids, tannins, and steroids/triterpenoids. DPPH shows that the ethanol extract of the Rambusa stem has an average IC50 value of 267.974% categorized as very weak. The ethanol extract of the Rambusa stem has an average total flavonoid content of 51.76283 mg QE/g and an average total phenol content of 19.3197296 mg GAE/g.
Uji Aktivitas Antioksidan Pada Teh Chamomile Kemasan Berdasarkan Variasi Suhu Dan Lama Penyeduhan Dengan Metode Dpph (1,1-diphenyl-2-picrylhydrazyl) Dhea Nur Fadhilah*; Binsar Sitorus; Tumpak Rudi Aman Manik; Eva Siburian
JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS)
Publisher : Universitas Sari Mutiara Indonesia

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Abstract

Antioxidants can neutralize free radicals and protect the body from various diseases by binding to free radicals and highly reactive molecules that can damage cells. Increased knowledge about free radical activity has resulted in the use of antioxidant compounds being increasingly developed for food, beverages, and treatment. Tea is a very popular drink and is consumed by almost all people in the world and become an important agricultural product, one of them is Chamomile tea. Chamomile tea comes from Chamomile flowers which contain lots of chemical compounds such as tannins and flavonoids namely: polyphenol compounds and their derivatives. Group of compounds Tea is one type of functional beverage because in tea is contained natural antioxidants, namely flavonoids that can keep the body from free radical attacks. This study aims to determine the influence of temperature and duration of brewing antioxidant power in the water of broom tea by using the DPPH method. This study used a randomized block design method (RAK), factor A is the brewing temperature (20˚C, 40˚C, and 50˚C) and factor B is the length of the brewing (2, 4, and 6 minutes) treatment combination of 9 treatments.The research results showed that with the higher temperature and duration of brewing the total content of the antioxidant power in tea steep also increased. And the combination of good performance based on the IC 50 test result is a combination of A3B3 (temperature brewing 50˚C for 6 minutes) with the highest total antioxidant equal to 232,4617 µg/mL sample. The result of a statistical test of Kurskal Wallis antioxidant activity of chamomile tea with a variation of temperature 20˚C, 40˚C, and 50˚C and brewing time 2 minutes, 4 minutes, 6 minutes there was a significant difference.
Co-Authors Binsar Sitorus Dhea Nur Fadhilah* Eva Siburian Grace Anastasia br Ginting Monica Suryani Sarah Anisa Sondang Purba