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All Journal Jurnal Lantera Ilmiah Kesehatan
Ibrahim, MarissaAnggia
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Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Formulation and stability test of stick balm preparation from red lemongrass (cymbopogon nardus L.) essential oil as aromatherapy and muscle pain reliever Labobar, Lea Wilhelmina; Labobar , Lea Wilhelmina; Ibrahim, MarissaAnggia
JURNAL LENTERA ILMIAH KESEHATAN Vol. 3 No. 2 (2025): (Desember 2025)
Publisher : CV. Q2 Lantera Ilmiah Institut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52120/jlik.v3i2.121

Abstract

Balm is a topical preparation commonly used to relieve muscle pain through a warming effect. The innovation of balm in stick form offers more prac tical and hygienic application. This study aimed to formulate a balm stick from lemongrass (Cymbopogon nardus L.) essential oil, evaluate its physical stability, and conduct a skin irritation test. This experimental study employed steam distil lation and melting methods for preparation. Three balm stick formulations were developed based on varying concentrations of lemongrass essential oil: FI (20%), FII (25%), and FIII (30%). Stability tests included organoleptic observation, ho mogeneity, pH measurement, spreadability, and skin irritation assessment. Results showed that all formulations maintained stable color, aroma, and form for up to one week of storage. All three formulations exhibited good homogeneity and pH values within the skin standard (pH 5). The spreadability test indicated good ad herence to the skin, and no irritation was observed before or after storage. In conclusion, variations in essential oil concentration can be successfully formulat ed into an aromatherapy balm stick for muscle pain relief. The concentration all variations did not affect the stability of the preparations, and all formulations passed the skin irritation test, supporting their use as topical aromatherapy and muscle pain relief products.    
UJI KADAR HAMBAT MINIMUM (KHM) DAN KADAR BUNUH MINIMUM (KBM) EKSTRAK DAUN PEPAYA (Carica papaya L.) TERHADAP BAKTERI Staphylococcus aureus Achmad, Sukriansyah; Ibrahim, MarissaAnggia; Lapodi, Abd. Rijali
JURNAL LENTERA ILMIAH KESEHATAN Vol. 3 No. 2 (2025): (Desember 2025)
Publisher : CV. Q2 Lantera Ilmiah Institut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52120/jlik.v3.2.122

Abstract

Infeksi akibat Staphylococcus aureus merupakan masalah kesehatan yang sering terjadi dan mebutuhkan alternatif pengobatan dari bahan alam. Daun pepaya (Carica papaya L.) diketahui mengandung senyawa aktif seperti flavonoid, saponin, alkaloid, dan tanin yang berpotensi sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui ativitas antibakteri ekstrak etanol daun pepaya terhadap Staphylococcus aureus melalui penentuan Kadar Hambuat Minimum (KHM) dan Kadar Bunuh Minimum (KBM). Penelitian dilakukan di Laboratorium Mikrobiologi STIKes Maluku Husada pada tahun 2025. Sampel daun pepaya segar diperoleh dari desa Tulehu, Kabupaten Maluku Tengah, diolah menjadi simplisia, kemudian diekstraksi dengan metode maserasi menguunakan etanol 70%. Hasil ekstraksi menghasilkan rendamen sebesar 10,75%. Uji fitokimia menunjukan bahwa ekstrak mengandung alkaloid, tanin, saponin, dan flavonoid. Uji KHM dilakukan menggunakan metode dilusi cair dengan variasi konsentrasi 5%, 10%, 15%, dan 20%, sedangkan uji KBM dilakukan menggunakan metode sebar pada media Nutrien Agar. Hasil menunjukan bahwa KHM diperoleh pada konsentrasi 10%, ditandai dengan kejernihan media dan tidak adanya pertumbuhan bakteri. Namun, pada uji KBM tidak ditemukan aktivitas bakteriosidal karena koloni bakteri masih tumbuh pada seluruh konsentrasi. Hasil ini menunjukan bhawa ekstrak daun pepaya memiliki kemampuan menghambat pertumbuhan Staphylococcus aureus namun belum mampu membunuhnya secara menyeluruh. Dengan demikian, ekstrak daun pepaya berpotensi dikembangkan sebagai agen antibakteri alami, namu diperlukan penelitian lanjutan untuk optimasi konsentrasi dan efektivitasnya.
Co-Authors Achmad, Sukriansyah Labobar , Lea Wilhelmina Labobar, Lea Wilhelmina Lapodi, Abd. Rijali