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Haikal Nur Islam
Universitas Aisyah Pringsewu
Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Formulasi Sediaan Krim Tabir Surya Ekstrak Etanolik Daun Leunca (Solanum Nigrum L.) Dan Uji Sun Protection Factor (SPF) Vicko Suswidiantoro; Dila Cindy Reptiana; Haikal Nur Islam; Hazballah Asy Syifa; Miftah Khoirun Nissa; Audya Zahra; Eva Nurul Baity; Wulan Cahya Indah; Wina Safutri; Riza Dwiningrum; Mida Pratiwi; Iga Mayola Pisacha
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.1873

Abstract

Human skin is a very important organ because it is located on the outside of the body and functions to receive external stimuli such as touch, pain, and other influences. One cause of damage is ultraviolet (UV) rays. Leunca leaves (Solanum nigrum L.) have high antioxidant activity, which is associated with their flavonoid content, especially quercetin and kaempferol. The purpose of this study was to determine the characteristics of sunscreen cream preparations from ethanolic extract of leunca leaves (Solanum nigrum L.) and to determine the concentration of ethanolic extract of leunca leaves (Solanum nigrum L.) in cream preparations that provide good sunscreen potential based on the Sun Protection Factor (SPF) value. The method used was experimental in making sunscreen cream preparations with concentrations F1 (0.05%), F2 (0.10%), F3 (0.20%) and F4 (0.30%). Physical quality tests, organoleptic tests, homogeneity tests, Ph tests, spreadability tests, and adhesion tests were carried out. protection power test, viscosity test, cream type test and SPF value test. In the four formulations meet the physical quality test requirements that distinguish them are in the Sun Protection Factor (SPF) value. The best is in formulation 4, which is 2.19, which is included in the minimum protection
Uji Aktivitas Antibakteri Kombinasi Ekstrak Etanolik Bawang Putih (Allium sativum L.) Dan Daun Alpukat (Persea Americana Mill.) Terhadap Pertumbuhan Bakteri Escherichia coli Vicko Suswidiantoro; Mida Pratiwi; Riza Dwiningrum; Haikal Nur Islam; Eka Selviyana; Annisa Zahra; M.Syarif Alhauri; Anggun Fitria; Salsa della ananta putri
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.3603

Abstract

Garlic (Allium sativum L.) and Avocado Leaves (Persea Americana M.) are plants that have antibacterial activity due to the presence of secondary metabolite compounds. The aim of this study is to determine the antibacterial activity of the combination extract of Garlic and Avocado Leaves against Escherichia coli bacteria and to identify the groups of active compounds contained in the extracts of Garlic and Avocado Leaves. Antibacterial activity testing was carried out using the disk diffusion method. Garlic and Avocado Leaves were extracted using 96% ethanol solvent through the maceration method. The formula for the combination extract of Garlic and Avocado Leaves was in the concentrations of 25%:75%, 50%:50%, and 75%:25%. Identification of secondary metabolite compounds was conducted using reagents. The results showed that the extract of Garlic at a concentration of 50%:50% has the activity to inhibit Escherichia coli bacteria with the largest inhibition zone diameter of 18.91 mm, categorized as strong. Identification of secondary metabolite compounds with garlic extract and avocado leaves tested positive for alkaloids, flavonoids, saponins, and tannins. The conclusion of this study is that the best combination of extracts is found in garlic extract and avocado leaves, with an inhibition zone diameter of 18.91 mm, which falls into the strong category. Both garlic extract and avocado leaves have a significant influence on the inhibition zone diameter produced by the combined extract.
Co-Authors Anggun Fitria Annisa Zahra Audya Zahra Dila Cindy Reptiana Eka Selviyana Eva Nurul Baity Hazballah Asy Syifa Iga Mayola Pisacha M.Syarif Alhauri Mida Pratiwi Miftah Khoirun Nissa Riza Dwiningrum Salsa Della Ananta Putri Suswidiantoro, Vicko Wina Safutri Wulan Cahya Indah