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All Journal Indonesian Pharmacopeia Journal (IPJ)
Dhina Ayu Susanthi
Universitas dr Soebandi
Chemistry Health Professions Medicine & Pharmacology

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COMPARISON OF SOXHLETATION AND MACERATION METHODS AGAINST LEVEL TOTAL FLAVONOID EXTRACT ETHANOL 96% LEAF CIPLUKAN (Physalis angulata) Anisatul Maghfiroh Anisa; Mohammad Rofiq Usman; Dhina Ayu Susanthi
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.36

Abstract

Leaf ciplukan has known public Indonesia as plant drug. Leaf ciplukan (Physalis angulata) contain secondary metabolite compounds, one of which is flavonoids. Flavonoid compounds from plants are obtained from various processes, one of which is process extraction with method soxhletation And maceration. Objective: Analyzing the differences Soxhletation and maceration methods on total flavonoid content of ethanol extract of ciplukan leaves (Physalis angulata). Method: The extraction process of the simple drug was carried out using the soxhlet method and maceration, follo wed by screening of flavonoid compounds against 96% ethanol extract of ciplukan leaves (Physalis angulata). Quantitative tests were conducted to determine the total flavonoid content of the leaves. Ciplukan (Physalis angulata) was carried out using the UV-Vis spectrophotometry method at a wavelength of wave 665 nm. Results: Phytochemical screening showed that the extracted ethanol extract use method soxhletation And maceration contain compound flavonoid proven with results screening from both of them positive. Level total flavonoid Which extracted use soxhletation method as much as 11 mgQE/g while extracted using the maceration method as much as 3 mgQE/g. Results from test statistics method T-Test known mark sig <0.05. Conclusion: Extraction with method soxhletation produce level total flavonoid Which more tall compared to the maceration method. This proves that soxhletation is a method best used to extract flavonoid compounds in ciplukan leaves (Physalis angulata)
FORMULATION AND DETERMINATION OF TOTAL FLAVONOID CONTENT OF FACE WASH GEL COCOA FRUIT EXTRACT (THEOBROMA CACAO L.) USING UV-VIS SPECTROPHOTOMETRY Ahmad Za'im Nabil; Dhina Ayu Susanthi; Mohammad Rofik Usman
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.37

Abstract

Cosmetic products for skin care have recently been very popular among consumers, especially women. One type of face wash preparation that is used every day is face wash gel, this preparation is very suitable for dealing with facial skin problems. Plants or natural ingredients that can be used to formulate face wash gel preparations are cocoa fruit (Theobroma cacao L.) These compounds can be grouped into secondary metabolite compounds which are biomolecules that are used as new discovery materials in the development of herbal cosmetics. This research aims to formulate a face wash gel preparation and determine the total flavonoid content of the face wash gel from cocoa fruit extract (Theobroma cacao L.). This research uses a laboratory experimental research design by extracting cocoa pods using the maceration method with methanol solvent. Cocoa fruit extract face wash gel was formulated with a concentration of 2.5%, 5%, 7.5%, the formula was tested for the physical properties of the preparation, namely organoleptic test, homogeneity test, spreadability test, foam height test, pH test and viscosity test. Then the total flavonoid content of formula 3 face wash gel was determined using UV-Vis spectrophotometry. The results of the physical properties of the face wash gel preparations with concentrations of 2.5%, 5% and 7.5% met the test parameter requirements, while the results of determining the total flavonoid content of the formula 3 face wash gel received a value of 0.0005/mg/QE/g. Test of the physical properties of the face wash gel preparation from cocoa fruit extract (Theobroma cacao L.) meets the requirements and the face wash gel preparation in formula 3 cocoa fruit extract (Theobroma cacao L.) contains total flavonoid levels of 0.0005/mg/QE/ g.
FORMULATION AND TEST OF ANTIBACTERIAL ACTIVITY OF LIQUID SOAP EDAMAME SEED EXTRACT (Glychine max. Merr) AGAINST BACTERIAL GROWTH Staphylococcus aureus Wanda Tri Agustin; Dhina Ayu Susanthi; Aliyah Purwanti
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.38

Abstract

Skin infection can be caused by Staphyloccocus aureus bacteria that attack normal skin. Infections can be prevented by giving antibiotics, but bacterial resistance is reported to be increasing, therefore we must create new product development innovations. One of the product development innovations that will be made is liquid soap of edamame seed extract by utilizing natural ingredients. to formulate and test the antibacterial activity of liquid soap of edamame seed extract against the growth of Staphyloccocus aureus bacteria. This study aims to formulate and test the antibacterial activity of liquid soap of edamame seed extract against the growth of Staphyloccocus aureus bacteria. Ethanol extract of 96% edamame seeds (Glycine max. Merr) was obtained using the UAE method. Furthermore, a liquid soap preparation of edamame seed extract was formulated with concentrations of F1 (5%), F2 (10%), F3 (15%). Then after that, physical properties such as pH test, organoleptics, foam height, dispersion, homogeneity and antibacterial activity were tested using the well diffusion method. The data was analyzed using the One Way anova test method followed by the Post hoc test, namely LSD. Liquid soap of edamame seed extract is tested for physical quality where the results obtained have met all the parameters of the physical quality test. The average antibacterial test results for the concentration of F1 (5%) in the inhibition zone were 14.66 mm, F2 (10%) in the inhibition zone was 15.29 mm, and F3 (15%) in the inhibition zone was 16.57 mm and the Control (+) inhibition zone was 18.83 mm. The results of the One Way Anova analysis on the anti bacterial test with a significant value of 0.199 showed that there was no difference in each concentration on the effect of the inhibitory power of Staphylococcus aureus bacteria. It can be concluded that the liquid soap formulation that has been tested for physical quality has met the predetermined requirements. For the antibacterial test carried out on the three formulations made, the best results were produced by F3 (15%) with an inhibitory zone diameter of 16.57 mm.
Co-Authors Ahmad Za'im Nabil Aliyah Purwanti Anisatul Maghfiroh Anisa Mohammad Rofik Usman Mohammad Rofiq Usman Wanda Tri Agustin