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Pharmacy Study Program, Faculty of Mathematics and Natural Science, Sam Ratulangi University, Manado, North Sulawesi, Indonesia, 95115
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Kota manado,
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INDONESIA
PHARMACON
Published by Universitas Sam Ratulangi
ISSN : 23022493     EISSN : 27214923     DOI : 10.35799
Core Subject : Health,
Medicine & Pharmacology
Pharmacon is the journal published by Pharmacy Study Program, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, Indonesia (P-ISSN: 2302-2493 E-ISSN: 2721-4923). Pharmacon was established in 2012 and published four times a year. Pharmacon is an open access journal and has been indexed by main indexing Google Scholar, GARUDA, Crossref.
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Articles 2 Documents
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Search results for , issue "Vol. 14 No. 3 (2025): PHARMACON" : 2 Documents clear
ANALISIS KANDUNGAN FORMALIN DAN BORAKS PADA BUMBU GILING YANG DIJUAL DI PASAR AJIBARANG WETAN mildawati, ratna; Khumaini, Eko Hidayaturrohman; Prasetyawan, Fendy; Saristiana, Yuneka
PHARMACON Vol. 14 No. 3 (2025): PHARMACON
Publisher : UNIVERSITAS SAM RATULANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/pha.14.2025.61687

Abstract

Ground spices are a key ingredient used as food additives in almost every dish, whether at home or in places that sell various types of food. The use of food additives (BTP) in food production processes needs to be closely monitored. Additives that are prohibited include formalin and borax. Formalin and borax are banned because they can cause damage to the brain, liver, and kidneys, and long-term use can result in death. This study aims to determine whether formalin and borax are present in ground spices sold at Ajibarang Wetan Market. The ground spice samples examined came from two vendors: Vendor A (garlic, galangal, ginger, candlenut, red chili, turmeric, mixed spices, and coriander) and Vendor B (shallots, garlic, turmeric, red chili, candlenut, and mixed spices). The ground spice samples sold by Vendor A and Vendor B tested negative for both formalin and borax. The method used involved color reaction tests. To detect formalin, a potassium permanganate (KMnO₄) color reaction was used, and to detect borax, turmeric paper was employed. The conclusion of this study is that the borax test results for both vendors (Vendor A and Vendor B) were negative, as there was no color change to orange or reddish-brown. The formalin test results for both vendors were also negative, as there was no change in color to clear.
Karakterisasi Fisik Gel Asam Salisilat Berbasis Pati Sagu Terasetilasi Mansauda, Karlah Lifie
PHARMACON Vol. 14 No. 3 (2025): PHARMACON
Publisher : UNIVERSITAS SAM RATULANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/pha.14.2025.66264

Abstract

Salicylic acid gel formulations require a gelling agent that can provide optimal physical stability during storage. This study aimed to characterize the physical properties of salicylic acid gel based on acetylated sago starch as a natural alternative gelling agent. Sago starch was extracted from sago flour with a yield of 87.05%,  and subsequently acetylated, producing modified starch with an acetyl content of 9.46 ± 0.30% and a degree of substitution of 0.39 ± 0.01. Three gel formulations (F1, F2, F3) contained 2% salicylic acid and 6%, 8%, or 10% acetylated starch. Organoleptic properties, homogeneity, pH, adhesiveness, and syneresis were evaluated on days 0 and 30. All formulations exhibited transparent orange color, characteristic salicylic acid odor, semisolid consistency, and stable homogeneity. The pH (5.36–5.91) met topical requirements, adhesiveness increased with starch concentration (≈4.2–5.6 seconds), and syneresis remained low and stable. Acetylated sago starch shows potential as a stable and biocompatible gelling agent for salicylic acid gel.

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