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Farmasains : Jurnal Farmasi dan Ilmu Kesehatan
Published by Universitas Muhammadiyah Malang
ISSN : 20863373     EISSN : 2620987X     DOI : 10.22219
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health
Farmasains publishes articles that cover textual and fieldwork studies with various perspectives of pharmacy science including: Pharmaceutical Technology Pharmaceutical Chemistry Biology Pharmacy and Natural Products Pharmacology and Toxicology Clinical Pharmacy Community Pharmacy Pharmacoepidemiology Pharmacogenomic and Pharmacogenetic Pharmacoeconomic Health-related topics
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Ilmu Farmasi
Articles 5 Documents
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Search results for , issue "Vol. 9 No. 1 (2024)" : 5 Documents clear
Antibacterial effectiveness of belimbing wuluh leaf extract (Averrhoa bilimbi L.) and meniran herb (Phyllanthus niruri L.) against Staphylococcus epidermidis Ariaditya Wibowo; Agnes Yuliana; Dwi Puspita Sari
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 9 No. 1 (2024)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v9i1.33127

Abstract

Acne is an inflammatory condition of the skin which is commonly called polysebaceous which is caused by the Staphylococcus epidermidis bacteria. Meniran herbs and starfruit leaves contain compounds that are used as antibacterials, namely tannins, flavonoids and saponins. The purpose of this study was to determine the effectiveness of the antibacterial combination of star fruit wuluh leaf extract (Averrhoa bilimbi L.) and meniran herb (Phyllanthus niruri L.) as an antibacterial in inhibiting the growth of the Staphylococcus epidermidis bacteria that causes acne. The research was an experimental study by conducting an antibacterial effectiveness test against Staphylococcus epidermidis bacteria. The results of this research are that the combination of meniran herb extract and starfruit can inhibit the growth of Staphylococcus bacteria. A 1:3 combination of starfruit leaf extract (Averrhoa bilimbi L.) and meniran herb (Phyllanthus niruri L.) is effective in inhibiting the growth of Staphylococcus epidermidis bacteria 8.568 mm (Medium).
Determination of Phenolic Total, Flavonoid Total, Antioxidant Assay and Inhibition of Xanthine Oxidase Enzyme Activity Kemloko Fruits Extract (Phyllanthus Embilica. L) Wirasti Wirasti; Khusna Santika Rahmasari; Isyti'aroh
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 9 No. 1 (2024)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v9i1.33737

Abstract

People use Kemloko Fruits as sweets and some also use it as a herbal medicine to reduce uric acid. The sour-tasting Kemloko fruit contains a lot of ascorbic acid. Ascorbic acid and ingredients contained in it have the effect of preventing or reducing uric acid levels. The aim of this research was to treat the antioxidant effect and inhibitory of the xanthine oxidase enzyme Kemloko Fruit extract, as well as determine the phenolic total and flavonoid total levels. The method used to make Kemloko fruit extract uses maceration with ethanol 96% solvent. The phytochemical screening method uses an in-tube reaction for flavonoid content using the Shinoda test, alkaloids using the Dregendorf reagent, saponins using the foam test and terpenoids/steroids using the Liebermann Burchard reagent. Meanwhile, the methods for determining phenolics and flavonoids total are the colorimetric used spectrophotometry UV-Vis, the DPPH methods for antioxidant assay, and measurenment of inhibiting xanthin oxidase activity using a microplate at a wavelength of 375 nm. Qualitative data produced by the ethanol extract of Kemloko fruit contains tannins, flavonoids, alkaloids, terpenoids, saponins and glycosides. Meanwhile, Quantitative data showed that the phenolic and flavonoid total levels were 1465.63±0.003 mgGAE/g extract and 9.52±0.001 µg/mL, respectively, as well as the IC50 for xanthin oxidase enzyme inhibition of 20.65 µg/mL and the IC50 antioxidant power of 9.49 ±0.0007 µg/mL. Kemloko fruit ethanol extract contains tannins, flavonoids, alkaloids, terpenoids, saponins and glycosides has inhibitor activity against xanthine oxidase and antioxidant is a strong.
Formulation And Evaluation Sunflower Seed Oil With Sappan Wood Extract (Caesalpinia Sappan) Lip Balm Anugerah Suciati; Diah Ayu Mutmaina; Nurul Marfu’ah
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 9 No. 1 (2024)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v9i1.33765

Abstract

Lip balm preparations can be used to prevent and treat chapped lips due to UV exposure and synthetic ingredients. Natural ingredients such as sappan wood extract and sunflower seed oil can be used to reduce the use of synthetic ingredients. The brazilin compound in sappan wood has anti-free radical, antibacterial, and anti-inflammatory abilities. While chlorogenic type polyphenol compounds in sunflower seeds have potential as antioxidants. The purpose of this study was to make a lip balm preparation of a combination of sunflower seed oil with sappan wood extract. This research is an experimental research by extracting sappan wood using the socletation method and 70% ethanol solvent. Lip balm preparations were made from a combination of sunflower seed oil: secang wood extract in the ratio of 5%:1,25% (F1), 10%:2.5% (F2) and 15%:3,75% (F3). Evaluation of the preparation includes organoleptic test, homogeneity, pH, spreadability, adhesiveness, melting point, and moisture capacity. While the results of the stability test were analyzed using the paired t-test parametric test with SPSS 24.0 and a significance level of 95%. The results showed that the characteristics of the lip balm preparation of a combination of sunflower seeds and sappan wood extract showed results in organoleptic testing, namely having a yellowish beige and yellow color. The aroma is typical of beeswax with an oily semi-solid texture. The lip balm preparation shows that all preparations are homogeneous, with pH test results of 4.90-6.12; leachability of the lip balm.
Physicochemical Characteristics and SPF Value of Kepok Banana Corm Extract Cream Andini; Mega Rilen; Viona Masakana; Ellyvina Dini
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 9 No. 1 (2024)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v9i1.33835

Abstract

Banana Corm is banana plant waste that has not been utilized optimally and contains flavonoids which have the potential as natural UV repellents. This study aims to determined the physical-chemical characteristics and preferences of respondents as well as the SPF value of kepok banana corm extract creams. Three cream formulations were carried out using concentration variants of 10% (F1), 20% (F2) and 30% (F3) with physical property tests including organoleptic tests, cream type tests, homogeneity tests, spreadability tests, centrifugation tests and SPF value. The test results show that the three formulations have different colors and aromas and are o/w cream types and have a homogeneous texture. All formulas meet the skin's pH range. In the test results there was a significant difference (p<0.05) in the order of highest spreading power in diameter F3 (5.725 ± 0.01 cm) × F2 (5.24 ± 0.2 cm) × F1 (5.24 ± 0.092 cm ), whereas for the centrifugation test results there was no phase separation in the supply. The results of respondents' preferences for cream showed that the overall cream preparation formula is acceptable and liked by respondents. Based on the research results, it can be concluded that the banana bongol extract cream meets the physical quality requirements based on predetermined parameters and the banana bongol extract cream can be accepted by respondents. Cream with variations in banana weevil concentration of 10%, 20% and 30%, obtained an SPF value in the maximum protection category
Organoleptic and Chemical Properties of SERANGI Herbal Drink: A Blend of Lemongrass (Cymbopogon nardus L.) and Holy Basil (Ocimum sanctum L.) as Immune Booster. Ambar Fidyasari; Ayu Ristamaya Yusuf; Nafila Nada Dzikri
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 9 No. 1 (2024)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v9i1.33968

Abstract

Herbal drinks have therapeutic and refreshing properties. Some plethora of botanicals are used as herbal drink ingredients, including simplicia from lemongrass (Cymbopogon nardus L.) and holy basil  (Ocinum sanctum L.). This research was performed to assess the organoleptic and chemical characteristics of lemongrass and holy basil simplicia herbal drink named Serangi.  The research underwent two phases: organoleptic testing in the first stage and chemical analysis in the second stage to evaluate pH, vitamin C levels, and total phenols in Serangi herbal drink. Three repetitions had been performed to gain data mean values and standard deviation before being analyzed using General Linear ANOVA model (GLM) on the Minitab 20 software. Results revealed panelists' preferences for F3 in terms of color, aroma, and taste, with ratings of 4.12, 4.02, and 4.05, respectively. All Serangi drink samples met the pH requirements, falling within the 3-8 range, where F3 exhibited the highest vitamin C content of 1.224% and total phenol content of 122.10 mg GAE/100g/ml. Serangi herbal drink is rich in vitamin C and secondary metabolites and it offers immune-boosting benefits.

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