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JURNAL KESEHATAN YAMASI MAKASSAR
Published by Akademi Farmasi Yamasi Makassar
ISSN : 25488279     EISSN : 28091876     DOI : https://doi.org/10.59060/jurkes.v7i1.250
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health
Jurnal ini memuat naskah hasil penelitian dengan kajian ilmiah yang berkaitan dengan bidang kesehatan secara umum dan bidang farmasi khususnya. Sebuah jurnal yang didedikasikan untuk publikasi hasil penelitian seluruh aspek ilmu farmasi sebagai berikut : farmasetika, kimia farmasi, biologi farmasi, bioteknologi farmasi, serta farmakologi dan farmasi klinik, namun tak terbatas secara implisit. Jurnal ini terbit dua kali dalam setahun yaitu setiap bulan Januari dan Juli.
Arjuna Subject : Profesi Kesehatan - Farmasi
Articles 265 Documents
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FORMULASI DAN UJI STABILITAS FISIK SEDIAAN MASKER GEL PEEL-OFF EKSTRAK ETANOL DAUN BAYAM MERAH (Amaranthus Tricolor L.) DENGAN BASIS POLIVINIL ALKOHOL Rusmin, Rusmin
Jurnal Kesehatan Yamasi Makassar Vol. 8 No. 2 (2024): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v8i2.346

Abstract

Abstract. The purpose this study was to determine the effect of variations in PVA concentration on the physical characteristics of the peel off gel mask preparation and to determine the concentration of PVA in the peel off gel mask preparation of red spinach leaf extract which can provide good physical characteristics. Red spinach leaves contain flavonoid compounds, saponins and tannins which have antioksidant effect on the skin. Red spinach leaves extract was prepared in a peel off gel mask preparation by varying the concentration of PVA. PVA plays role in the formulation of peel off gel masks because it has adhesive properties. The concentrations of PVA used was 10% b/b, 13% b/b and 16% b/b. Extraction of red spinach leaves was obtained by remaceration method using 96% ethanol as solvent. The physical characteristic tests, drying time test, stability tests, and viscosity tests. Based on the statistical results of One Way Anova the physical characteristics of the peel off gel mask preparation including pH, spread ability, viscosity and drying time, there was a significant difference of 0,000 (sig<0,05). The concentration of PVA in the peel off gel mask preparation of purple leaf extract which can provide good physical characteristics is the concentration of PVA at 13%.
KARAKTERISTIK KOMBUCHA KULIT BUAH KOPI ARABIKA (Coffea arabica L.) DENGAN BERBAGAI VARIAN RASA Base, Nurul Hidayah; N Noena, Raymond Arief
Jurnal Kesehatan Yamasi Makassar Vol. 8 No. 2 (2024): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v8i2.347

Abstract

Arabica coffee fruit skin (Cofea arabica L.) known as cascara is coffee waste which contains polyphenolic compounds which are antioxidants, which can be processed into processed products that are healthy for health, such as kombucha drinks as a result of fermentation from the symbiotic Scooby culture. This research aims to determine how to make and characterize the physical quality of Arabica coffee fruit skin kombucha with various flavor variants. This research is an experimental laboratory research by making kombucha tea from Arabica coffee fruit skin powder which is brewed in hot water, stored for 14 days. Adding sugar and Scoby, then physical quality characterization was carried out after being given flavor variants, namely original (F1), Strawberry (F2), Lemon (F3), Ginger (4) and Cinnamon (5). Kombucha tea Arabica coffee fruit skin has organoleptic characteristics with yellow (F1, F3, F4), red (F2), brownish yellow (F5); The distinctive aroma of each formula corresponds to the aroma of the additional ingredients provided; Sour taste (F1, F3, F4), slightly sweet sour (F2), sweet (F5). pH 3-4 and alcohol content of 0.3% (F1) and 0% (F2, F3, F4, F5). Kombucha tea made from Arabica coffee fruit skin has typical organoleptic characteristics, pH < 4.5 and alcohol content < 0.5%.
Perbandingan Penggunaan Amlodipine Dan Kombinasi Amlodipine Dengan Candesartan Pada Penderita Hipertensi Di Apotek Kimia Farma Alauddin Makassar Juli-Desember 2023 sukirawati, sukirawati
Jurnal Kesehatan Yamasi Makassar Vol. 8 No. 2 (2024): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v8i2.350

Abstract

UJI AKTIVITAS GEL HAND SANITIZER EKSTRAK ETANOL BUAH BIDARA CINA (Ziziphus jujuba) TERHADAP PERTUMBUHAN Escherichia coli: Uji Aktivitas Gel Hand Sanitizer Ekstrak Etanol Buah Bidara Cina (Ziziphus jujuba) Terhadap Pertumbuhan Escherichia coli Thahir, Zakiah; Yuyun Sri Wahyuni; Istianah Purnamasari; Rahmah Mustarin
Jurnal Kesehatan Yamasi Makassar Vol. 8 No. 2 (2024): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v8i2.351

Abstract

Gel Hand sanitizer menupakan suatu produk antiseptik untuk mencegah dan membunuh mikroorganisme yang ada pada telapak tangan. Bahan alami juga dapat dijadikan sebagai zat antibakteri dan dianggap lebih aman dibandingkan dari bahan kimia Karena bahan alami memiliki efek samping yang lebih kecil. Selain itu bahan alami sangat mudah didapatkan oleh masyarakat untuk dijadikan sebagai salah satu alternatif zat antibakteri dalam mengurangi infeksi bakteri pada kulit. Salah satunya adalah buah bidara cina (Zizipus jujuba). Penelitian ini bertujuan untuk mengetahui efektifitas gel hand sanitizer ekstrak etanol buah bidara cina (Zizipus Jujuba) terhadap pertumbuhan Escherichia coli Dalam Penelitian ini, dibuat formula gel Hand sanitizer dengan perbandingan konsentrasi ekstrak buah bidara 2,5, 3, dan 3,5%. Diuji aktivitas antimikroba dengan metode difusi cakram. Hasil yang diperoleh menunjukan bahwa gel ekstrak etanol buah bidara cina (Zizipus jujuba) dapat menghambat pertumbuhan Escherichia coli dengan efektivitas kuat 19,6 mm pada konsentrasi ekstrak 3,5%.
PEMBUATAN DAN UJI MUTU FISIK SEDIAAN SALEP KULIT DARI EKSTRAK BIJI KAKAO (Theobroma cacao L.) Rusmin, Rusmin
Jurnal Kesehatan Yamasi Makassar Vol. 9 No. 1 (2025): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v9i1.366

Abstract

Abstract. This research aims to make a preparation of cocoa bean extract (Theobroma cacao L.) skin ointment that meets the requirements for a good physical quality test for skin ointment using vaseline album and adeps lanae ointment bases. Cocoa beans (Theobroma cacao L.) were extracted using the maceration method using 96% ethanol then the extraction results were made into 3 skin ointment preparations with the same base and using cocoa bean extract (Theobroma cacao L.) with a concentration of 5% b/b, 10 % b/b, and 15% b/b. The research results show that skin ointment preparations with extract concentrations of 5% b/b, 10% b/b, and 15% b/b can meet the physical quality test parameters including organoletic tests which produce a semi-solid form, distinctive odor, brown color, test homogeneity obtained homogeneous results, the pH test obtained a pH of 5 which met the skin pH requirements of 4.5 – 6.5, the spreadability test obtained results for a concentration of 5% b/b resulting in a spreadability of 5.2 cm, a concentration of 10% b/b b produced 5.6 cm, and a concentration of 15% b/b produced 6.5 cm, where this result met the standard requirements for good ointment spreadability in the range of 5 - 7 cm, and the adhesive test produced 20 - 37 seconds. Where this result meets the adhesion requirement, namely more than 4 seconds.
PEMBUATAN DAN UJI MUTU FISIK SEDIAAN DEODORAN SPRAY DARI EKSTRAK PELEPAH SEREH (Cymbopogon nardus L.) Djajanti, Agust Dwi Djajanti
Jurnal Kesehatan Yamasi Makassar Vol. 9 No. 1 (2025): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v9i1.368

Abstract

This study aims to determine the preparation and physical quality test of deodorant spray preparation from lemongrass frond extract (Cymbopogon nardus L.) The research method used is laboratory experimental. First the simplisia was extracted by maceration method for 2 x 24 hours using 96% ethanol solvent. The results of the thick extract were made deodorant spray preparations in the form of 4 formulas F1 27%, F2 28% and F3 29% with a deodorant spray base consisting of 96% ethanol, propylenglicol and distilled water. Physical quality tests carried out are organoleptic test, pH test, homogeneity test and dry time test. The results of the organoleptic test F0, F1, F2, F3 have a liquid form, distinctive odor and orange color while for F0 has a liquid form, odorless and clear color. The results of the pH test F0, F1, F2, F3 all preparations have met the requirements with a pH parameter value of 3 - 7.5. The homogeneity test results of all preparations have met the requirements. The dry time test has met the requirements with a drying time of < 5 minutes in the deodorant spray preparation. From the results of the study stated that lemongrass frond extract (Cymbopogon nardus L.) can be made in the form of deodorant spray preparations with a concentration of F0 base, F1 27%, F2 28%, F3 29% have met the quality requirements based on SNI 16-4951-1998.
Formulasi Dan Pembuatan Sabun Mandi Herbal Eco Enzyme Sebagai Antiseptik Alami Tahir, Muhammad
Jurnal Kesehatan Yamasi Makassar Vol. 9 No. 1 (2025): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v9i1.373

Abstract

This study aimed to develop herbal bath soap formulations based on eco enzyme and evaluate their physical characteristics according to SNI quality standards. The soap was formulated using the Cold Process method with three formula variations: F0, F1, and F2. The pH test results showed that all formulas were within the range of 9.03–9.05, meeting the SNI standard. The moisture content test showed the lowest value in F0 and the highest in F2, all of which were within the SNI standard. The total fat of the formulas ranged from 45.005% to 52.815%, meeting the maximum limit of the SNI. The free alkali values of all formulas ranged from 0.0095% to 0.0949%, in accordance with the SNI standard. Formula F2 was considered the best formulation because it produced soap with optimal physical characteristics and met all standard parameters. Eco enzyme has been proven effective as an active ingredient with potential antifungal, antibacterial, and natural cleansing properties in herbal bath soap formulations.
UJI DAYA HAMBAT SEDIAAN TONER WAJAH INFUSA DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP Propionibacterium acnes: UJI DAYA HAMBAT SEDIAAN TONER WAJAH INFUSA DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP Propionibacterium acnes burhamin, yusriyani
Jurnal Kesehatan Yamasi Makassar Vol. 9 No. 1 (2025): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v9i1.374

Abstract

. This research has been made with the objective to determine at what concentration the infusa of bilimbi leaves (Averrhoa bilimbi L.) in the form of facial toner preparations can inhibit Propionibacterium acnes bacteria optimally. The method used in this research is a laboratory experimental method by testing the inhibition of toner preparations. Belimbing wuluh leaves were extracted using the infusa method then made facial toner preparations with concentrations of 10%, 20% and 30% and tested with the paperdisk method. From the results of the research on the inhibition of facial toner preparations of infusa extract of bilimbi leaves (Averrhoa bilimbi L.) showed that at concentrations of 10% and 20% could not inhibit the growth of Propionibacterium acnes bacteria. Meanwhile, the 30% concentration can inhibit the growth of Propionibacterium acnes bacteria optimally optimally with the inhibition zone around the paperdisk.
TINJAUAN EFEK SAMPING PENGGUNAAN METFORMIN PADA PASIEN DIABETES MELITUS TIPE II DI APOTEK KIMIA FARMA ALAUDDIN BULAN JULI-DESEMBER 2023: TINJAUAN EFEK SAMPING PENGGUNAAN METFORMIN PADA PASIEN DIABETES MELITUS TIPE II DI APOTEK KIMIA FARMA ALAUDDIN BULAN JULI-DESEMBER 2023 sukirawati, sukirawati
Jurnal Kesehatan Yamasi Makassar Vol. 9 No. 1 (2025): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v9i1.375

Abstract

Diabetes Melitus tipe II adalah penyakit dengan suatu kondisi yang mempengaruhi cara tubuh memproses gula darah. Pengobatan lini pertama penderita DM tipe II menggunakan metformin. Namun disamping itu, metformin dapat menimbulkan beberapa efek samping yang tidak diinginkan. Tujuan penelitian ini adalah untuk mengetahui efek samping dari penggunaan Metformin pada penderita DM tipe II. Jenis penelitian yang digunakan bersifat deskriptif yang pengumpulan datanya secara retrospektif. Berdasarkan hasil penelitian yang telah dilakukan dapat diketahui penderita DM tipe II yang paling banyak mengalami efek samping di Apotek Kimia Farma Alauddin Makassar yakni pada usia 60 tahun ke atasdengan efek samping terbanyak adalah defisiensi vit. B12 dengan persentase 10,88%. Berdasarkan dosis obat harian penggunaan metformin diketahui banyak dikonsumsi yang menimbulkan efek samping yakni 2 x 500 mg (48%).
Karakterisasi Mutu Fisik Teh Celup Kulit Buah Kopi Arabika (Coffea arabica L): Karakterisasi Mutu Fisik Teh Celup Kulit Buah Kopi Arabika (Coffea arabica L) Base, Nurul Hidayah
Jurnal Kesehatan Yamasi Makassar Vol. 9 No. 1 (2025): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v9i1.376

Abstract

Kulit buah kopi arabika (Coffea arabica L.) merupakan bagian terluar dari buah kopi yang mengandung senyawa polifenol yang dapat menangkal radikal bebas dan memiliki aktivitas antioksidan yang tinggi, namun belum dimanfaatkan secara maksimal oleh masyarakat. Penelitian ini bertujuan untuk mengetahui apakah kulit buah kopi arabika dapat dibuat dalam sediaan teh celup herbal dan mengetahui karakterisasi mutu fisiknya berdasarkan keadaan air seduhan, pH, kadar air dan kadar ekstrak dalam air. Metode penelitian yang digunakan adalah eksperimental laboratorium dengan melakukan pembuatan teh celup herbal kulit buah kopi arabika yang selanjutnya dilakukan karaketrisasi mutu fisik dengan mengacu pada SNI (3836 : 2013). Hasil pengujian karakteristik mutu fisik teh celup herbal kulit buah kopi arabika menunjukkan bahwa keadaan air seduhan berwarna merah kecoklatan, berbau khas aromatik dan tidak berasa. pH sebesar 4 (persyaratan pH 3,7-6,1), kadar air sebesar 7,7 % (< 8%), dan kadar ekstrak dalam air sebesar 36 % (> 32 %). Sehingga dapat disimpulkan bahwa kulit buah kopi arabika dapat dibuat menjadi teh celup herbal dengan karakterisasi mutu fisik yang sesuai dengan syarat mutu fisik teh kering dalam kemasan.

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