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All Journal JURNAL KIMIA SAINS DAN APLIKASI Jurnal Kimia Khatulistiwa Chemistry Indonesian Journal of Chemical Research Jurnal Mandala Pharmacon Indonesia Makara Journal of Science Sewagati: Jurnal Pengabdian Masyarakat Indonesia Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Indonesian Journal of Educational Science and Technology (Nurture) Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Harmoni Sosial : Jurnal Pengabdian Dan Solidaritas Masyarakat Jurnal Inovasi dan Terapan Pengabdian Masyarakat Fundamentum: Jurnal Pengabdian Multidisiplin
Fath Dwisari
Politeknik 'Aisyiah Pontianak
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Evaluation of the Antimicrobial Efficacy of Hibiscus sabdariffa L. Antiperspirant Preparations Against Staphylococcus epidermidis Dwisari, Fath; Dermawan, Abdurraafi Maududi; Amalia, Puspa; Tjoadri, Tessa Nathalia; Rahma, Nur Atika
Indonesian Journal of Chemical Research Vol 13 No 2 (2025): Edition for September 2025
Publisher : Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ijcr.2025.13-fat

Abstract

Commercial antiperspirant products commonly incorporate synthetic compounds, several of which have raised concerns due to their potential carcinogenicity. Moreover, the inclusion of natural antibacterial agents in these formulations remains limited. Hibiscus sabdariffa L. (Rosella), a plant rich in bioactive secondary metabolites, offers a promising natural alternative. This study aimed to evaluate the antibacterial efficacy of rosella-based antiperspirant formulations, particularly against Staphylococcus epidermidis, a key contributor to body odor. Three formulations (F1, F2, and F3) were developed and assessed based on several parameters: pH, organoleptic properties, homogeneity, spreadability, adhesiveness, and antibacterial activity against Staphylococcus epidermidis. The results demonstrated that the antiperspirant preparations complied with standard evaluation criteria. Furthermore, the antibacterial assay outcomes yielded statistically significant differences (p < 0.05) in the mean diameter of the inhibition zones, indicating that H. sabdariffa L. exhibited measurable antibacterial activity against S. epidermidis. These findings support the potential application of Rosella extract in developing natural and efficacious anti-perspirant products.
Determination of Vitamin C Levels in Various Chilli (Capsicum sp) Varieties and In-Silico Activity Assessment Dwisari, Fath; Dermawan, Abdurraafi' Maududi
Jurnal Mandala Pharmacon Indonesia Vol. 10 No. 2 (2024): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v10i2.523

Abstract

Chili peppers are acknowledged as one of the fruits endowed with a notable vitamin C content, a crucial nutrient integral to various physiological processes. These include collagen synthesis, bone and tooth formation, wound healing, and bolstering the immune system's defense against infections. Vitamin C, as a water-soluble compound, is susceptible to degradation when exposed to atmospheric conditions. Hence, careful preservation of chili peppers is imperative to maintain their vitamin C levels. The primary objective of this study is to discern the concentrations of vitamin C within three distinct stages of chili pepper ripeness: young, semi-ripe, and fully ripe. The methodology employed in this investigation entails UV-Vis Spectrophotometry, with a maximal wavelength for vitamin C quantification established at 265 nm. This approach yielded absorbance values of 0.696, 0.564, and 0.478 for the respective stages. Quantitative analysis reveals that the vitamin C concentrations in young, semi-ripe, and fully ripe chili peppers are 8.1397 ppm, 5.9559 ppm, and 4.5313 ppm, respectively. These findings unequivocally demonstrate that vitamin C content is significantly higher in young chili peppers when compared to their semi-ripe and fully ripe counterparts. The docking results for capsaicin ligands yielded Gibbs energy (?G), Ki and IC50 value -6.14 kkal/mol, 31.34 µm and 19.143 ppm, respectively. The result indicate that capsaicin exhibited good interaction to catalytic site of glycogen phosphorylase which could serve as a potential antidiabetic agent.
Efek Perendaman Ikan Asin Sepat dalam Cuka Makan terhadap Penurunan Kadar Formalin Abdurraafi’ Maududi Dermawan; Dwi Haryadi; Fath Dwisari
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 2 No. 1 (2024): Februari : Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v2i1.189

Abstract

There are still many salted fish producers or sellers who misuse formalin to preserve salted fish. Because of its easy availability and can extend shelf life, this chemical is often misused as a food preservative, and its carcinogenic nature the use of formalin in food can have a negative impact on health. Various efforts and previous studies have been carried out to deformalize and reduce formalin levels in food, one of which is through the use of table vinegar in reducing the formalin content of Salted Sepat Fish. The study aims to determine the effect of soaking in vinegar solution to reduce the formalin content in Salted Sepat Fish and determine the concentration of vinegar solution that is effective in reducing formalin levels in Salted Sepat Fish. The study was conducted as a true experimental research with Pre and Post Test Control Group research design. Samples of Salted Sepat Fish used in this study were obtained from several traditional markets in Pontianak City (Flamboyan Market, Tengah Market, Dahlia Market, Teratai Market and Kemuning Market). The results showed that there was a decrease the concentration of formalin after soaking with 25% dining vinegar solution at 6%, 8% and 10% concentration variations with a percentage decrease of 23.32%; 50.77% and 68.21% respectively. The solution of table vinegar with a concentration of 8% was the most effective in reducing formalin levels in Salted Sepat Fish.
Co-Authors Ade Cintyia Sally Afriani, Natia Alma Miranda Amalia, Puspa Azmi, Khulul Dermawan, Abdurraafi Maududi Dwi Haryadi Fitri Khotimatus Sa'adah Jumadilah, Rahmi Mohammad Farid Rahman Mohammad Farid Rahman Nurza Wahyuningsih Pangesti, Laras Purwanti, Desi Asih Rahma, Nur Atika Ramadhani, Natasya Intan Samsiah Samsiah Siti Mariyah Ulfa Tjoadri, Tessa Nathalia Tri Utari