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All Journal Jurnal Buana Farma Journal of Pharmaceutical and Sciences.
Ginting, Astriani Natalia Br.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Formulasi dan Uji Efektivitas Sediaan Gel Ekstrak Buah Bit (Beta vulgaris L) Terhadap Penyembuhan Luka Tikus Model Diabetes Yang Diinduksi Aloksan Maharani, Kinanti; Ginting, Astriani Natalia Br.; Banggar, Roy Indrianto
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 1 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i1.1322

Abstract

Introduction: Diabetic ulcers are serious complications of diabetes mellitus that are difficult to heal due to hyperglycemia, oxidative stress, and infection. Beetroot (Beta vulgaris L.) contains betalains, flavonoids, and polyphenols which possess antioxidant and anti-inflammatory activities to accelerate tissue regeneration. Objective: This study aims to formulate beetroot ethanol extract into a gel preparation and test its effectiveness on wound healing in alloxan-induced diabetic rat models. Methods: This experimental study included beetroot extraction using 96% ethanol maceration, phytochemical screening, and gel formulation with varying extract concentrations (5%, 10%, and 15%). Thirty male rats were induced with alloxan (150 mg/kgBW) to reach a diabetic state, then given a 2 cm incisional wound. Rats were divided into 6 groups: Normal, Negative Control (gel base), Positive Control (Chloramphenicol), and extract gel groups of 5% (F1), 10% (F2), and 15% (F3). Wound length was observed for 14 days. Results: Phytochemical screening showed the extract was positive for alkaloids, flavonoids, saponins, steroids, and tannins. Physical evaluation of the preparation (pH, homogeneity, viscosity, and spreadability) met SNI standards. The effectiveness test results showed significant differences ($p < 0.05$) between treatment groups. The F3 group (15%) showed the best healing rate, comparable to the positive control and normal groups, with an average wound length of 0 mm by day 14. Conclusion: Beetroot ethanol extract gel has good physical stability, and the 15% concentration is the most effective in accelerating wound healing in diabetic rat models.
UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL SIRIH CINA (PEPEROMIA PELLUCIDA) DENGAN MENGGUNAKAN METODE DPPH Aini, Nurul; Ginting, Astriani Natalia Br.; Kaban, Vera Estefani
Jurnal Buana Farma Vol 6 No 1 (2026): Jurnal Buana Farma
Publisher : Fakultas Farmasi Universitas Buana Perjuangan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36805/jbf.v6i1.1664

Abstract

Chinese betel (Peperomia pellucida L.) is a plant known to contain various secondary metabolites with potential antioxidant activity. This study aimed to identify the bioactive compounds present in the ethanol extract of Chinese betel and to evaluate its antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Extraction was performed using 96% ethanol and yielded an extract recovery of 8.75% from 400 grams of simplicia. Phytochemical screening revealed the presence of alkaloids, flavonoids, tannins, and triterpenoids/steroids, while saponins were not detected. Antioxidant activity was evaluated at five concentrations (20–100 ppm) with vitamin C used as a reference standard. The IC₅₀ value of the Chinese betel ethanol extract was 63.49 ppm, indicating strong antioxidant activity, whereas vitamin C showed an IC₅₀ value of 6.06 ppm, classified as very strong antioxidant activity. Based on these findings, the ethanol extract of Chinese betel shows potential as a natural antioxidant source and warrants further investigation for the development of natural product-based formulations.
FORMULASI DAN EVALUASI SEDIAAN LIPSTIK MENGGUNAKAN PEWARNA ALAMI DARI EKSTRAK ETANOL BUAH BIT (Beta vulgaris L.) Artanti, Elsan Fitri; Ginting, Astriani Natalia Br.; Kaban, Vera Estefania
Jurnal Buana Farma Vol 6 No 1 (2026): Jurnal Buana Farma
Publisher : Fakultas Farmasi Universitas Buana Perjuangan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36805/jbf.v6i1.1665

Abstract

Lip color is a cosmetic preparation used to color the lips with an artistic touch, thereby enhancing facial aesthetics in makeup application. Long-term use of lipstick containing synthetic dyes such as Rhodamine B may cause cancer and impair liver and kidney function. One plant that can serve as a natural coloring source is beetroot (Beta vulgaris L.), which contains betalain pigments classified as antioxidants. This study aimed to determine whether ethanol extract of beetroot can be formulated into a lipstick preparation as a natural colorant. This experimental research was conducted through several stages, including plant identification, collection, simplicia preparation, characterization, extraction using 70% ethanol, thin-layer chromatography (TLC) analysis, formulation, and evaluation of product quality. The evaluation included organoleptic testing, homogeneity, pH, melting point, hardness, spreadability, irritation test, hedonic test, and stability test. The TLC results showed that ethanol extract of beetroot was positive for flavonoids, alkaloids, tannins, saponins, and steroids. Lipstick formulations containing 15%, 20%, and 25% ethanol extract of beetroot were semi-solid with brown and dark brown colors, homogeneous, and had pH values within the Indonesian National Standard (SNI) range of 4.5–7.0. The melting points ranged from 50–63°C. The spreadability was glossy and evenly distributed, the hardness met SNI requirements, and the formulations did not cause irritation. Formula F3 was most preferred by the panelists, and all formulations remained stable during storage at 4°C and 40°C. In conclusion, the ethanol extract of beetroot can be formulated into a lipstick preparation as a natural colorant and demonstrates good physical quality.
Co-Authors Aini Nurul Artanti, Elsan Fitri Banggar, Roy Indrianto Kaban, Vera Estefani Maharani, Kinanti Vera Estefania Kaban