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All Journal Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan Jurnal Farmasi Ikifa
Pricillya Maria Loimalitna
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Chemistry Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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EVALUASI KRIM DENGAN VARIASI KONSENTRASI EKSTRAK BIJI LADA HITAM (Piper nigrum L.) Senny Listy Kartika Falestin; Pra Panca Bayu Chandra; Nia Lisnawati; Mega Efrilia; Pricillya Maria Loimalitna; Indah Nur El Hasanah; Yulius Evan Christian
Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan Vol. 11 No. 2 (2025): Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51352/jim.v11i2.950

Abstract

Black pepper (Piper nigrum L.) is a medicinal plant that contains active compounds such as piperine, flavonoids, and essential oils, which are known to exhibit anti-inflammatory, antioxidant, and antimicrobial properties. This study aims to evaluate the physical quality of cream formulations containing varying concentrations of 96% ethanol extract of black pepper seeds. A descriptive experimental method was employed, focusing on the assessment of organoleptic properties, homogeneity, pH, spreadability, adhesion, and viscosity over a four-week storage period. Four formulations were tested: F0 as a control without extract, F1 with 1% extract, F2 with 2%, and F3 with 3%. The evaluation results showed that all formulations met the required physical quality standards. The creams retained stable color and odor, demonstrated uniform ingredient distribution, and had pH values within the safe range for topical application (4.5–6.5). The spreadability and adhesion properties were within ideal criteria, and viscosity levels ranged between 2000 and 5000 cP, indicating suitable consistency. Among the tested formulations, F2 exhibited the most optimal performance in terms of physical stability and user comfort. Based on these findings, it can be concluded that black pepper seed extract is suitable for formulation into a topical cream preparation, with the 2% concentration showing promising potential for development as a natural-based, safe, and effective topical product.
IDENTIFIKASI KANDUNGAN FORMALIN PADA KUE YANG BEREDAR DI PASAR TRADISIONAL PERUMNAS KLENDER JAKARTA TIMUR Tria Prayoga; Pricillya Maria Loimalitna; Ivan Santoso; Asfiati Asysyifaa
Jurnal Farmasi IKIFA Vol. 2 No. 1 (2023): JURNAL FARMASI IKIFA VOL.2 NO.1 TAHUN 2023
Publisher : Sekolah Tinggi Ilmu Kesehatan IKIFA

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Abstract

Based on BPOM, in Indonesia there are around 20 million cases of food poisoning per year. Palembang's BPOM agency also found market snacks, kue apem cakes and a number of other foods to contain formalin. BTP (Food Additives) which are often used in food processing are preservatives such as formalin. Formalin is used because it can extend the shelf life of the food. This study aims to test the alleged presence of formaldehyde in samples of wet cakes circulating in Klender Market, East Jakarta. The method used in this study is the identification of formalin compounds by qualitative chemical analysis using Schiff's reagent. In this study, it was found that samples of apem cakes, cucur cakes and putu ayu cakes from the Perumnas Klender Traditional Market, East Jakarta, did not contain formalin compounds.
Co-Authors Asfiati Asysyifaa Indah Nur El Hasanah Ivan Rahmat Santoso Mega Efrilia Nia Lisnawati Pra Panca Bayu Chandra Senny Listy Kartika Falestin Tria Prayoga Yulius Evan Christian