One of the Indonesian plants that can be used is green grass jelly leaf (Cyclea barbata Miers) because it contains alkaloids, polyphenols, saponins and flavonoids that can prevent inflammation. Inflammation is an environmental physiological response caused by damage or damage to the tissue that functions, reduces, or confines an injuring agent or injured tissue. The purpose of this study was to formulate green grass jelly leaf extract into anti-inflammatory capsules. This research begins with the maceration of the simplicia extraction process of green grass jelly leaves using ethanol 96% solvent. Granule preparation used dry granulation method with vivapur 101 which varied in 3 formulas, namely (1: 1, 1: 1,5, 1: 2). The next step was a physical evaluation test of granules including moisture content, flow properties, angle of rest, carcass index, compressible density and true density and a physical evaluation test including organoleptic test, weight uniformity and disintegration time. The results of the evaluation test that have been carried out show that formula 3 with a thick extract concentration: vivapur 101 (1: 2) is the most optimal, because it meets the evaluation test requirements with a moisture content value of dry extract granules 1.5% and a water content value of granule capsules. green grass jelly leaves 1.1%.
With the rise of global health awareness by embracing a healthy lifestyle and natural product consumption, the search for natural antioxidant sources has invited more research performed especially in fruits as a whole product or in its components, especially the ones that are usually discarded/not the mainly consumed component. Pyrus communis and Pyrus pyrifolia are two of the most popular species of pear fruits consumed in the world, and while there exist several studies about the antioxidant potential of its flesh, specific studies about the antioxidant properties of their peels are still lacking. To achieve an understanding of antioxidant properties of peel extract of P. communis and P. pyrifolia, several tests have been performed in controlled laboratory conditions to gauge phenolic and flavonoid contents through three different extraction measurements. This research has shown that peel extracts of both P. communis and P. pyrifolia contain natural antioxidants that are beneficial for health, with P. communis extracted with methanol having a higher concentration of antioxidant contents compared to P. pyrifolia.
The objective of this research was to determine a stable formula and determine the influence of carbopol enhancing in the preparation of lime extract (Citrus aurantifolia S.) transparent liquid shampoo (TLS). Shampoo made from TLS formulation lime extract in three different concentration of carbopol (0.5% : 0.6% : 0.7%). Shampoo were then characterized for stability test before and after accelerated storage include organoleptic test, the foam test, test the pH stability, viscosity measurements, and rheological. The result of organoleptic observation before and after accelerated storage, either formula with concentration of carbopol 0.5%, 0.6%, or 0.7%, did not show a change for the color, smell and consistency. There are no differences in foam test from TLS with shampoo preparations comparison. There are no change of PH test in TLS with concentration of carbopol 0.5%, 0.6%, or 0.7% before and after accelerated storage. There are no change of viscosity test in TLS with concentration of carbopol 0.5%, 0.6%, or 0.7% before and after accelerated storage. Third shampoo formula has plastic flow. Formulation of TLS with concentration of carbopol 0.5% have the most optimal stability than TLS with concentration of carbopol 0.6% and 0.7%.
Krim pencerah kulit wajah merupakan salah satu kosmetik yang banyak digunakan oleh kaum wanita karena memiliki manfaat untuk mengatasi hiperpigmentasi pada kulit, perawatan bintik-bintik hitam dan dapat mencerahkan warna kulit wajah sehingga dapat membuat wanita tampil lebih cantik. Namun dibalik manfaatnya yang baik, krim pencerah kulit wajah memiliki kandungan merkuri yang dapat memberikan dampak buruk bagi kesehatan penggunanya. Oleh karena itu pentingnya tingkat pengetahuan tentang bahaya penggunaan krim pencerah kulit wajah yang mengandung merkuri. Penelitian ini dilakukan di Kelurahan Pasirbiru dengan menggunakan metode kuantitatif pengolahan data primer hasil penyebaran kuesioner kepada 100 orang responden wanita melalui progam SPSS. Hasil yang didapat dari pengolahan data pada SPSS menunjukkan tingkat pengetahuan masyarakat Kelurahan Pasirbiru termasuk dalam kategori baik yang menunjukkan sejumlah 64% respoden termasuk ke dalam kategori tersebut. Kemudian terdapat hubungan yang signifikan antara tingkat pengetahuan terhadap penggunaan krim pencerah kulit wajah yang mengandung merkuri di Kelurahan Pasirbiru dengan nilai sig. (2-tailed) sebesar 0,004 dan pearson correlation 0,286.
In Indonesia, it is not uncommon to find children who suffer from fever which can occur due to the change of weather from the rainy season during the dry season or vice versa. Communities in rural areas generally use onion (Allium ascalonicum L) to relieve fever in children. Cream preparations are made by varying the concentration of the emulgator to determine the effect of different concentrations of the emulgator on the physical characteristics of the cream preparation. The emulgator used is tween 80 and span 60 with a concentration of Formula 1: 3.5%, Formula 2: 3.75%, formula 3: 4%. Physical evaluations carried out in this study were organoleptic, pH, homogeneity, cream washability, cream type, viscosity, spreadability, adhesion, and freeze-thaw tests. The results of the study it can be concluded that the differences in the concentration of the emulgator can affect the physical characteristics of the cream preparation, namely in the spreading test and the adhesion test shows that F3 (4%) can reduce the spreadability of the cream preparation but can be attached to a long time when compared to F1 (3.5%) and F2 (3.75%). The physically optimal cream preparation formula is F1 and F2 because it meets all the requirements in the evaluation test. Keywords: Cream, onion, emulgator, physical characteristics
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