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All Journal Acta Pharmaceutica Indonesia Serambi Journal of Agricultural Technology
Humaira, Yara
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Agriculture, Biological Sciences & Forestry

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FORMULASI DAN UJI AKTIVITAS ANTIBAKTERI SEDIAAN DEODORAN SPRAY EKSTRAK ETANOL DAUN KUPU-KUPU (Bauhinia purpurea L) TERHADAP Staphylococcus epidermidis DAN Pseudomonas aeruginosa Humaira, Yara; Nasution, Muhammad Amin; Yuniarti, Rafita; Nasution, Haris Munandar
Acta Pharmaceutica Indonesia Vol. 50 No. 2 (2025)
Publisher : School of Pharmacy Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/api.v50i2.25001

Abstract

Body odor affects a person's social relationships, unpleasant odors are caused by bacteria that appear on parts of the body that are from sweat. One of the cosmetic products that is believed to prevent body odor is deodorant. Deodorant  spray has more hygiene because it is used without direct contact with the skin. An important component in deodorant sprays formulation is antimicrobial agents. Long-term use of synthetic antimicrobials can lead to resistance, so it must to use natural antimicrobials. Butterfly leaves (Bauhinia purpurea L) can be a natural antimicrobial agent, because  contain secondary metabolites such as flavonoids, phenols, alkaloids and saponins that can inhibit bacterial growth. This research began with phytochemical screening, making deodorant spray F0 (without extract), F1 (10% ), F2 (15% t), and F3 (20%) extract, evaluation and testing of antibacterial activity against Staphylococcus epidermidis dan Pseudomonas aeruginosa. The data analyzed with SPSS using One Way ANNOVA method. The results of this study showed that the pH value decrease along with the increase in the concentration of the extract in the preparation, but it was still within the normal pH range of 4.5-6.5. The results of the irritation test did not show an irritation and the preparation was preferred by the panelists. The antibacterial activity of deodorant spray  against both bacteria has a strong inhibitory power, there are F0 (0 mm), F1 (12.92 mm), F2 (13.82 mm), and F3 (16.85 mm) against Staphylococcus epidermidis, and F0 (0 mm), F1 (12.57 mm), F2 (13.47 mm), and F3 (15.32 mm). 
Effect of Melinjo (Gnetum gnemon L) Peel Flour Fortification on the Quality of Tuna Crackers Humaira, Yara; zarwinda, irma; Elfariyanti, Elfariyanti
Serambi Journal of Agricultural Technology Vol 7, No 2 (2025): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v7i2.10385

Abstract

This study aimed to determine the effect of melinjo (Gnetum gnemon L.) peel flour fortification on the chemical and sensory quality of tuna fish (Euthynnus affinis, locally known as tongkol) crackers. The research was conducted using an experimental laboratory design with four formulations: F0 (without melinjo peel flour), F1 (5 g), F2 (10 g), and F3 (15 g). The parameters observed included sensory evaluation (color, aroma, taste, texture, and crispness) and chemical analysis consisting of moisture content, acid-insoluble ash, and protein content, in accordance with the Indonesian National Standard (SNI 8272:2016). The results showed that the addition of melinjo peel flour significantly affected the protein content of tuna fish crackers. Protein levels increased from 7.8% in F0 to 13.3% in F3, while moisture content decreased from 6.91% to 5.72%. Acid-insoluble ash values ranged from 0.08% to 0.17%, and all samples met the SNI quality standard of less than 0.20%. Sensory evaluation indicated that adding 10–15 g of melinjo peel flour produced the highest acceptance scores, characterized by a natural brownish color, distinctive aroma, and crisp texture.These findings demonstrate that melinjo peel flour can be effectively used as a natural fortifying ingredient to enhance the protein content and sensory quality of tuna fish crackers without reducing consumer acceptance. This fortification approach also supports the development of healthy, economical, and sustainable functional foods based on local resources.
Co-Authors Elfariyanti, Elfariyanti Haris Munandar Nasution Muhammad Amin Nasution Yuniarti, Rafita Zarwinda, Irma