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Eryani, Mikhania Christiningtyas
Akademi Farmasi Jember
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Journal : Jurnal Informasi Kesehatan Indonesia (JIKI)

 1 
FORMULASI DAN UJI STABILITAS GUMMY CANDIES BUAH NAGA (Hylocereus polyrhizus) DENGAN VARIASI KONSENTRASI GELATIN DAN KARAGENAN SEBAGAI GELLING AGENT Rashati, dewi -; Eryani, Mikhania Christiningtyas
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 5 No 2 (2019): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.806 KB) | DOI: 10.31290/jiki.v5i2.1434

Abstract

Gummy candies is semi wet chewing candies that made from gelatin and carageenan. The aim of this study was to formulated Hylocereus polyrhizus to gummy candies form. Variaton concetration of gelatin and carageenan in this study were 750 mg : 250 mg (F1), 500 mg : 500 mg (F2) dan 250 mg : 500 mg (F3). The method used was molding method. Gummy candies were evaluated organoleptic, weight variaton, pH and stability at cool, cold and warm temperature. The results showed that all formulas sweet, clear brown, and had tutty fruty smell. The elasticity of F1 was little chewyy, chewy and very chewy. All formulas meet the requirement of weight variation. All formualas had 4 of pH. Based on stability study, F3 at cold temperature was the most stable formula.
pengaruh PENGARUH VARIASI KONSENTRASI HPMC TERHADAP SIFAT FISIK GEL HAND SANITIZER EKSTRAK DAUN PEPAYA (Carica papaya L.) ERYANI, MIKHANIA CHRISTININGTYAS
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 7 No 1 (2021): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v7i1.2237

Abstract

The aims of this research was to understand the effect of variations concentrations HPMC as gelling agent to the physical characteristic hand sanitizer gel of papaya leaves (Carica papaya L.). Gel was formulated with variation concentration of the HPMC 2% (F1), 2.5% (F2) , and 3% (F3) The active ingredient was papaya leaves extract. The ingredient use were HPMC as gelling agent, propilenglikol as humectant, methylparaben as preservative, oleum rosae as corigen odoris and aquadest as a solvent. The result of organoleptic test showed difference in consistency of gel but there were no difference in smell and color. Homogeneity test showed homogeneous result in all formulas. Viscosity test, pH, and spreadability were in accordance with the requrements. The statistic result used One Way Anova showed that there were a difference in pH and viscosity.
pengaruh PENGARUH VARIASI KONSENTRASI HPMC TERHADAP SIFAT FISIK GEL HAND SANITIZER EKSTRAK DAUN PEPAYA (Carica papaya L.) MIKHANIA CHRISTININGTYAS ERYANI
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 7 No 1 (2021): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v7i1.2237

Abstract

The aims of this research was to understand the effect of variations concentrations HPMC as gelling agent to the physical characteristic hand sanitizer gel of papaya leaves (Carica papaya L.). Gel was formulated with variation concentration of the HPMC 2% (F1), 2.5% (F2) , and 3% (F3) The active ingredient was papaya leaves extract. The ingredient use were HPMC as gelling agent, propilenglikol as humectant, methylparaben as preservative, oleum rosae as corigen odoris and aquadest as a solvent. The result of organoleptic test showed difference in consistency of gel but there were no difference in smell and color. Homogeneity test showed homogeneous result in all formulas. Viscosity test, pH, and spreadability were in accordance with the requrements. The statistic result used One Way Anova showed that there were a difference in pH and viscosity.
FORMULASI DAN UJI STABILITAS GUMMY CANDIES BUAH NAGA (Hylocereus polyrhizus) DENGAN VARIASI KONSENTRASI GELATIN DAN KARAGENAN SEBAGAI GELLING AGENT dewi - Rashati; Mikhania Christiningtyas Eryani
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 5 No 2 (2019): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v5i2.1434

Abstract

Gummy candies is semi wet chewing candies that made from gelatin and carageenan. The aim of this study was to formulated Hylocereus polyrhizus to gummy candies form. Variaton concetration of gelatin and carageenan in this study were 750 mg : 250 mg (F1), 500 mg : 500 mg (F2) dan 250 mg : 500 mg (F3). The method used was molding method. Gummy candies were evaluated organoleptic, weight variaton, pH and stability at cool, cold and warm temperature. The results showed that all formulas sweet, clear brown, and had tutty fruty smell. The elasticity of F1 was little chewyy, chewy and very chewy. All formulas meet the requirement of weight variation. All formualas had 4 of pH. Based on stability study, F3 at cold temperature was the most stable formula.
PENGARUH VARIASI KONSENTRASI HPMC TERHADAP SIFAT FISIK GEL HAND SANITIZER EKSTRAK DAUN PEPAYA (Carica papaya L.) MIKHANIA CHRISTININGTYAS ERYANI
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 7 No 1 (2021): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v7i1.2237

Abstract

Latar Belakang: Salah satu bentuk penyebaran mikroorganisme pada manusia adalah melalui tangan. Hand sanitizer merupakan antiseptik pembersih tangan yang telah umum digunakan oleh masyarakat. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi konsentrasi HPMC terhadap sifat fisik gel hand sanitizer ekstrak daun pepaya. Subjek dan Metode: Gel dibuat dalam 3 formula dengan variasi konsentrasi HPMC sebesar 2% (F1), 2.5% (F2) dan 3% (F3). Bahan yang digunakan dalam penelitian ini adalah HPMC sebagai gelling agent, propilenglikol sebagai pembasah, metilparaben sebagai pengawet, oleum rosae sebagai corigen odoris dan aquades sebagai pelarut. Pengujian yang dilakukan meliputi organoleptis, homogenitas, viskositas, pH dan daya sebar gel. Hasil: Hasil pengujian organoleptis menunjukkan bahwa variasi konsentrasi HPMC memberikan perbedaan pada bentuk gel namun tidak memberikan perbedaan pada bau dan warna gel. Hasil pengujian homogenitas menunjukkan bahwa seluruh sediaan homogen. Hasil pengujian untuk viskositas, pH dan daya sebar seluruh formula memenuhi persyaratan. Hasil pengujian statistik menggunakan One Way Anova menunjukkan nilai signifikansi untuk viskositas adalah 0.000, pH adalah 0.003 dan daya sebar gel adalah 0.634 Keseimpulan: variasi konsentrasi HPMC sebagai gelling agent mempengaruhi bentuk, pH dan viskositas gel namun tidak mempengaruhi bau, warna , homogenitas dan daya sebar gel
FORMULASI DAN UJI STABILITAS GUMMY CANDIES BUAH NAGA (Hylocereus polyrhizus) DENGAN VARIASI KONSENTRASI GELATIN DAN KARAGENAN SEBAGAI GELLING AGENT dewi - Rashati; Mikhania Christiningtyas Eryani
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 5 No 2 (2019): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v5i2.1434

Abstract

Gummy candies (gummy permen) merupakan permen kunyah semi basah yang terbuat dari gelatin dan karegenan. Tujuan penelitian ini adalah memformulasikan buah naga merah (Hylocereus polyrhizus) ke dalam bentuk gummy candies. Pada penelitian ini digunakan variasi konsentrasi gelatin dan karagenan 750 mg : 250 mg (F1), 500 mg : 500 mg (F2) dan 250 mg : 500 mg (F3). Metode pembuatan yang digunakan adalah metode cetak tuang. Gummy candies diperiksa organoleptis, keseragaman bobot, pH dan stabilitasnya pada suhu sejuk, kamar dan hangat. Berdasarkan hasil penelitian didapatkan organoleptis seluruh formula adalah manis, berwarna coklat bening, dan beraroma tutty fruty. Kekenyalan yang didapatkan adalah sedikit kenyal (F1), kenyal (F2) dan sangat kenyal (F3). Seluruh formula memenuhi persayratan keseragaman bobot. Nilai pH seluruh formula adalah 4. Dari uji stabilitas diketahui bahwa formula yang paling stabil adalah F3 yang disimpan pada suhu sejuk (8 °C – 15 °C)
Co-Authors AA Sudharmawan, AA Adifa, Wildan Hanifatul Aditama , Agnis Pondineka Ria Aditama, Agnis Agnis Pondineka Ria Aditama Asa Falahi Ayuk Lestari Azizah Azizah Azizah Azizah Balqis, Aura Inzalna Barikah, Kuni Zu’aimah Choiroh, Afifahtul Claudia Fortunata, Florensia Grace Denok Risky Ayu Paramita dewi - Rashati Dewi Rashati Dewi Riskha Nurmalasari Eka Deddy Irawan Faisal Akhmal Muslikh Hadi Barru Hakam Fajar Siddiq Hanif, Mohammad Ainul Fakhruddin Hery Diar Febryanto Kukuh Judy Handojo Kusumawardani, Arine Giovani Lina Winarti Lusia Oktora Ruma Kumala Sari Mardani, Alya Eka Dhyra Maulani, Dyan Muthi'atul, Bannan Muzayanah, Arifatul Nina Wijiani Ningsih, Anita Dwi Rahayu Noer Layla Fitri Ani Patihul Husni Rashati, Dewi Rashati, Dewi Rashati, dewi - Risma Khoiro Safitri Saleh Wikarsa Siti Nur Azizah Siti Nur Azizah Siti Nur Azizah, Siti Nur Siti Rohmah Fadilah Soemirtapura, Yeyet Cahyati Suryaningsih, Farida Syuhuriah, Ainin Tanfidz Alishlah, Tanfidz Tasya, Pradiva Julias Viddy Agustian Rosyidi Wahyuni, Ela Wardhani, Firdha Aprillia Wikarsa, Saleh Yeyet Cahyati Soemirtapura Zulvania, Clarissa Najwa