Youstiana Dwi Rusita, Youstiana Dwi
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OPTIMASI CAMPURAN CMC Na - GELATIN UNTUK PEMBUATAN GRANUL EFFERVESCENT EKSTRAK BUAH BIT (BETA VULGARIS L) DENGAN METODE SIMPLEX LATTICE DESIGN

Interest : Jurnal Ilmu Kesehatan Vol 4, No 2 (2015): Interest : Jurnal Ilmu Kesehatan
Publisher : Interest : Jurnal Ilmu Kesehatan

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Abstract: Fruit Bits (Bite vulgare L.), Effervescent granules, Simplex Lattice Design. Bit much-loved because it feels good, slightly sweet, and soft. Bits contain lots of folic acid, potassium vitamin C, magnesium, tritopfan, iron, copper, phosphorus, caumarin, betasianin. Betasianin of beet (Beta vulgaris L.) has been known to have an effect antiradikal and high antioxidant activity. One product that is easily consumed beverage preparation and popular among the people is the kind of effervescent dosage. Effervescent gives a pleasant taste due to the carbonation process of acids and bases. Characteristics of sweet fruit bits are appropriate when made in the form of effervescent granules. This research method is quantitative descriptive quantitative method which is based on the simplex lattice design with two components, namely Na CMC and gelatin to obtain 3 formulas that FI (CMC Na 100%), F II (Gelatin 100%), F III (50% Na CMC : Gelatin 50%). The results are calculated by the equation simplex lattice design and tested by t test (T-test Objective to find the optimum formulation, variations in the Na CMC and gelatin as a binder by using the simplex lattice design that has a higher value than by trial and error. Expect no difference in the results of the optimum formula Na CMC binder mixture : Gelatin in effervescent granule extracts bits in common with the simplex lattice design with experimental results on the formula from the results, Na CMC and gelatin mixture (10%: 90%) as the optimum formula, test results of the physical properties of effervescent granules are not different significantly between theory and experiment and qualified and acceptable enumerated by the respondents

AKTIFITAS TABIR SURYA DENGAN NILAI SUN PROTECTION FACTOR (SPF) SEDIAAN LOSION KOMBINASI EKSTRAK KAYU MANIS DAN EKSTRAK KULIT DELIMA PADA PAPARAN SINAR MATAHARI DAN RUANG TERTUTUP

JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL Vol 2, No 1 (2017): JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL
Publisher : JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL

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Abstract : SPF, Kayumanis, Pomegranate, Lotions. The Sun produces ultraviolet radiation that causes damage to the skin texture, premature aging, burning skin reactions and skin cancer in exposed skin in a long period. One of the ways to protect skin from UV radiation use sunscreen lotions. Stem bark of cinnamon (Cinnamomun burmani) and pomegranate peel (Punica granatum) is known as an antioxidant activity and have a compound that is potentially as sunscreens. This research aims to know the activity of sunscreen with an SPF value of sunscreen lotions of pomegranate peel and cinnamon extract and the warming rays of the Sun and closed space. The determination of the value of the sun protection factor is done with methods of in vitro in Mansur using spectrophotometer UV-Vis. SPF Value calculated based on the Absorbance at a wavelength of 290-320 nm. The result is a non parametric Test is analyzed using Mann-Whitney test. Results of organoleptic the colored is yellow brown, like to emultion and shaped the distinctive, smell of cinnamon, less homogeneous, showed the value of pH 5.63, dispersive power 6 cm, adhesion 1.75 seconds and viscosity 5,500 cps. Preparations that are exposed in the Sunlight showed the value of SPF 20.146 whereas preparations stored in enclosed space showed the value of SPF 26.398. The results of statistical tests indicate that there is no difference between the SPF on preparations that are exposed to sunlight and in a closed space with alpha value > 0.05. Keywords: SPF, Kayumanis, Pomegranate, Lotions

UJI AKTIFITAS TABIR SURYA DAN STABILITAS FISIK FORMULA GEL SEMPROT DARI EKSTRAK TEMUGIRING (CURCUMA HEYNEANA VAL.) DAN EKSTRAK KAYU MANIS (CINNAMOMUM BURMANII NEES.) DENGAN KOMBINASI KARBOPOL DAN HPMC

Interest : Jurnal Ilmu Kesehatan Vol 6, No 2 (2017): Interest : Jurnal Ilmu Kesehatan
Publisher : Interest : Jurnal Ilmu Kesehatan

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Abstract : Spray Gels, Sunscreens, Physical Stability, Rhizome Temugiring And Cortex Kayumanis. Excessive sun exposure can harm human skin, for skin damage can occur after exposure, namely in the form of burning or skin Erythema which is the onset of symptoms of degradation of cells and tissues. Sunscreen preparations have benefits to protect skin from exposure to ultraviolet rays and also contains antioxidants. Cinnamon (Cinnamomum burmanni Nees.) that has the activity of sunscreen, because it contains the compound sinamaldehid in addition also have activity as antioxidant. Rhizome temugiring (Curcuma Heyneana Val.) contain a flavanoid with fairly high antioxidant activity. Preparation of the gel has a number of advantages including not sticky and gels have a steady flow of tiksotropik and pseudoplastik i.e. solid gel when it is stored and will soon melt away when beaten. Spray technique is one of the new material has advantages which allow preparations sprayed with the dispersed evenly without needing to contact directly to flatten. Base that is often used in the making of gel karbopol and HPMC, among others. This type of Research design is a True Experiment. The formula that is used, there are three types with a combination of karbopol and HPMC. The research of spray gel extract kayumanis and extract temugiring on physical organoleptic stability Formula I red the typical smell of condensed form, kayumanis, part or a little murky, there are some air bubbles and cool on the skin when sprayed. Formula II, color of red brick the distinctive aroma preparations kayumanis, condensed form, no turbid and slightly cold when air bubbles, didispersikan to the skin; Test the viscosity Formula I 4000mPas, Formula II 1000 mPas, Formula III 1500mPas; Power test scatterplot latched into a Formula I attached did not drip to the formulation II is slightly attached and dripping, Formula III wasnt too attached to or flow; Test the spray pattern, the Formula I and II pattern that is formed is not round spread, Formula III pattern formed round spread; Its homogeneity test Formulation I, II, and III there are no particles; Irritation test Formulation I, II, and III the absence of symptoms of irritation. As for testing the stability of the antioxidant Formula I average IC50 values 1.21 SPF value average value, Formula II 10.48 IC50 value of 1.23 average average SPF 19.29, Formula III average IC50 values 1.18 SPF value average 12.51. Each formula no different IC50 values activity and SPF with the combination of karbopol and HPMC. Physical stability test and a good antioxidant formula III is with a combination of Karbopol 50% and 50% HPMC Keywords: Spray Gels, Sunscreens, Physical Stability, Rhizome Temugiring And Cortex Kayumanis

PENGARUH BAWANG MERAH (ALLIUM CEPA, L.) TERHADAP PENURUNAN KADAR KOLESTEROL DARAH PADA PENDERITA HIPERLIPIDEMIA DI WILAYAH KERJA PUSKESMAS KARANGNONGKO KABUPATEN KLATEN

Interest : Jurnal Ilmu Kesehatan Vol 5, No 1 (2016): Interest : Jurnal Ilmu Kesehatan
Publisher : Interest : Jurnal Ilmu Kesehatan

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Abstract : Cholesterol Blood, Red Onion (Allium Cepa, L.), Hyperlipidemia. Changes in lifestyle, diet and advances in technology may lead to a decline in physical activity in the community, resulting in the occurrence of energy imbalance. Hyperlipidemia was a condition to an increase in cholesterol and or triglyceride serum upper limit of normal. Onion (Allium cepa, L) contains quercetin in high enough levels can reduce total cholesterol. This study used a sample of onion powder capsules that aims to determine the effect of onion (Allium cepa, L.) to decrease blood cholesterol levels in patients with hyperlipidemia. This research is a pre–experimental design, wherein the treatment group were given capsules of onion (Allium cepa, L.) using a randomized experimental design pretest-Post test Group Design. This study uses the Shapiro Wilk normality test with the sample amounted to 31 people. Based on the results of non-parametric Wilcoxon statistical test showed that cholesterol levels before taking capsules red onion ranged between 226 mg / dl and 370 mg / dl with an average of 281.7 mg / dl. While cholesterol levels after consuming capsules onion ranged between 129 mg / dl and 400 mg / dl with an average of 273.7 mg / dl. The value of p = 0.737 (α ˃ 0.05) means that there is not a statistically significant effect capsule onion powder to decrease cholesterol levels.

PENGEMBANGAN FORMULA WEDANG SECANG SEBAGAI MINUMAN KEMASAN RENDAH KALORI

Interest : Jurnal Ilmu Kesehatan Vol 7, No 1 (2018): Interest : Jurnal Ilmu Kesehatan
Publisher : Interest : Jurnal Ilmu Kesehatan

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Abstract: Wedang Sappanwood, Physical Stability, Stability of Antioxidant, Test Hedonik, Low in Calories. Wedang sappanwood is a traditional drink of Indonesia, especially from the region of Central Java, which is made from the wood of caesalpinia sappan (Sappan L caesalpia) which gives a fresh red color like wine (wine). In addition to wood, sappanwood in wedang sappanwood also there are other spices that serves as a flavor enhancer. Empirically wedang sappanwood can be efficacious for preventing and minimizing the occurrence of degenerative disease through its activity as antioxidant and lowering blood sugar so that the necessary development of other caesalpiniasappan became preparations down ready low-calorie drink that is safe for diabetics. This research aims to develop preparations Wedang Sappanwood As low-calorie Beverages in view of physical stability, stability of antioxidant and consumer acceptance (test hedonik). Test results on hedonik parameter that gets the highest value is the color of the material, then followed its homogeneity, the aroma, viscosity, and most smaller parameter flavor. The physical test result wedang sappanwood in Weeks 0 through Sunday XII shows the results organoleptc the smell of stale spices, brown color, liquid form, there are deposits of liquid, viscosity 1 cp, and pH of 4.23. Test results on hedonik parameter that gets the highest value is the color of the material, then followed its homogeneity, the aroma, viscosity, and most small parameter flavor. Test of antioxidants in 0 to month decline to III activities antioxidant it is characterized with a price less than the CI50 150 ppm of antioxidant activities are categorized, so weak. Keywords: Wedang Sappanwood, Physical Stability, Stability of Antioxidant, Test                  Hedonik, Low in Calories.

UJI STABILITAS FISIK DAN HEDONIK SIRUP HERBAL KUNYIT ASAM STABILITY AND HEDONIC TEST OF TUMERIC TAMARIND SYRUP

JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL Vol 2, No 2 (2017): JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL
Publisher : JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL

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Abstract: Physical Stability, Hedonic, Syrup, Tumeric Tamarind. Tumeric have a benefit as antiinflammation so can be improved in the syrup formula. This research aimed to describe the result physical stability and hedonic test of the tumeric tamarind sirup with differences temperature storing for phormula I was saving in 50C and phormula II was saving in 350C for 24 hours as many 14 cyclic. It was experimental research. This research was done by testing physical stability of the tumeric tamarind sirup include to organoleptic, pH, homogenity and pour time test and also hedonic test. The result research: organoleptic test were no change for two weeks with brownish yellow colour, smell test is tumeric tamarind, flavor test is sweet and tamarind and texture is solid. pH test is stable at 4, homogenity test is stable homogen and pour time test is phormula I was storing in 50C is 8,14 second and 7,84 second, phormula II was storing in 350C is 5,04 second and 4,14 second for 24 hour  as many 14 cyclic. Hedonic test was showed result for first week at temperature 50C is 40% of respondents are very like, 40% of respondents are like and 20% of respondents are dislike, at temperature 35°C is 40% of respondents are very like and 60% of respondents are like. While for second week at temperature 50C is 60% of respondents are very like and 40% of respondents are like, at temperature 35°C is 80% of respondents are very like and 20% of respondents are like. Keyword : Physical Stability, Hedonic, Syrup, Tumeric Tamarind

OPTIMASI CAMPURAN MANITOL-SUKROSA UNTUK TABLET HISAP EKSTRAK DAUN DEWA (Gynura procumbens (Lour.) Merr.) SECARA GRANULASI BASAH DENGAN METODE SIMPLEX LATTICE DESIGN

JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL Vol 1, No 1 (2016): JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL
Publisher : JURNAL KEBIDANAN DAN KESEHATAN TRADISIONAL

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Abstract: Dewa Leaves, Lozenges, Simplex Lattice Design. Dewa is an Indonesian traditional medicinal plants are efficacious among others to the tonsils. Dewa leaf extract can be prepared as lozenges because it is more practical and effective than the traditional way in the form of infusion. This study aimed to get the optimum formula mannitol - sucrose using the simplex lattice design that has more value than triall error. Dewa leaf aqueous extract obtained by maceration leaf powder dewa with 70% ethanol and then evaporated to obtain a thick extract is dried with aerosil. This study is based on the method simplex lattice design with two components, namely FI (100% mannitol), F II (100% sucrose), F III (50% mannitol: 50% sucrose). The method used in the manufacture of leaf extract lozenges Dewa was wet granulation using the binder PVP. The granules tested flow rate, compactibility and granules ditablet to test the taste responses. Of the value of the response characteristics of the granules obtained the largest total selected as the optimum formula. Furthermore ditablet and tested physical properties which include uniformity of weight, hardness and friability of tablets. Data of physical properties of the granules suction of the optimum formula theoretically and statistically tested using the t test (T-test). The results showed that the optimum formula derived from a mixture of mannitol 70% - sucrosa 30%. From the results of the t test (T-test) and compactibility flow rate did not different significantly betwen theoretical experiment. To test the taste responses acceptable 98% of respondents. Dewa leaf extract lozenges optimum formula produced meets the physical properties of the tablet.