Di Indonesia, jelatang (Urtica dioica L.) umumnya hanya dianggap sebagai gulma. Daun jelatang mengandung senyawa metabolit sekunder yang bersifat antioksidan, diantaranya adalah flavonoid dan alkaloid sehingga berpotensi sebagai anti aging. Penelitian ini bertujuan untuk memformulasikan ekstrak daun jelatang dalam sediaan krim dan menguji efektivitas anti aging nya. Penelitian diawali dengan membuat ekstrak daun jelatang secara maserasi dengan pelarut etanol 96%, ekstrak dipekatkan dengan rotary evaporator. Ekstrak diformulasikan dalam sediaan krim dengan variasi konsentrasi 0,2% (B), 0,3% (C), 0,4% (D) dan 0,5% (E). Sebagai blanko (A) digunakan basis krim tanpa penambahan ekstrak, dan pembanding krim anti-aging yang beredar di pasaran (F). Selanjutnya dilakukan uji organoleptik, uji iritasi dan uji efektivitas anti aging sediaan. Pengamatan dilakukan selama 28 hari dengan mengaplikasikan sediaan krim ke kulit punggung tangan sukarelawan dan perubahan kondisi kulit diukur setiap minggu dengan alat skin analyzer. Hasil penelitian menunjukkan bahwa ekstrak etanol daun Jelatang dapat diformulasikan dalam bentuk sediaan krim yang homogen, dengan pH 7, viskositas 28.000 cps, stabil dalam penyimpanan selama 28 hari, dan tidak mengiritasi kulit sukarelawan. Hasil analisis dengan skin analyzer menunjukkan perubahan kondisi kulit menjadi lebih baik yaitu kadar air bertambah, pori dan kerutan berkurang. Sediaan krim dengan konsentrasi 0,5% menunjukkan efektivitas anti aging terbaik.
ABSTRAKTanaman jelatang banyak ditemukan di Kabupaten Deli Serdang, tapi seringkali hanya dibiarkan kering, layu, mati, dibakar, dibuang karena umumnya hanya dianggap sebagai gulma. Padahal nilai dari tanaman jelatang sangat besar jika dikembangkan karena kaya akan manfaat. Tujuan kegiatan PKM untuk memberdayakan, menguatkan partisipasi masyarakat dalam swamedikasi, optimalisasi potensi tanaman jelatang, penyuluhan kesehatan dengan memberikan informasi mengenai khasiat dan kegunaan tanaman jelatang, membuat krim anti-aging dari ekstrak daun jelatang. Diawal kegiatan, peserta mengisi kuesioner untuk mengukur pemahaman mengenai jelatang. Setelah dilaksanakan penyuluhan, peserta kembali diminta mengisi kuesioner untuk melihat peningkatan pemahamannya. Diakhir kegiatan dilakukan demonstrasi pembuatan krim anti aging dari jelatang. Setelah penyuluhan, pemahaman peserta terkait tanaman jelatang mengalami peningkatan sebanyak 50% pada Kelompok Tani Sekar Sari dan sebanyak 29,41% pada Kelompok Tani Dame. Peningkatan pengetahuan dan pemahaman peserta tentang potensi jelatang dapat membantu masyarakat memaanfatkan jelatang secara optimal. Kata Kunci : Tanaman jelatang, krim, anti aging, daun gatal ABSTRACTNettle plants are commonly found in Deli Serdang Regency but are often only left to dry, wilt, die, be burned, thrown away because they are generally only considered as weeds. Whereas the value of the nettle plant is very large if it is developed because it is rich in benefits. The purpose of activities is to strengthen the community, provide health education about the efficacy and usefulness of nettle plants, formulation of anti-aging cream preparations from nettle leaf extract. At the beginning of the activity, participants were asked to fill out a questionnaire. At the end of the activity, there was a demonstration of making anti-aging cream from nettle. After the counseling, participants' understanding of nettle plants increased by 50% in the Sekar Sari farmer group and by 29.41% in the Dame farmer group. Increased knowledge and understanding of participants about the potential of nettles can help the community to use nettle optimally. Keywords: Nettle plants, cream, anti-aging, itchy leaves
Scrub cream is a pharmaceutical preparation which function is to remove dead skin cells, moisturize and brighten the skin with the help of scrub ingredients. One of the natural ingredients used as raw material for scrub cream is fragrant pandan (Pandanus amaryllifolius Roxb.). The aim of this study was to make a cream scrub preparation from pandan extract with various concentrations of 3%, 3.5% and 4%. This research was conducted experimentally. Preparation testing includes organoleptic test, homogeneity test, pH test, irritation test, spreadability test, stability test, and emulsion type test. The results of the physical quality inspection of the scrub cream from pandan Wangi extract showed that the preparation was homogeneous, had an M/A emulsion type, had a pH value of 6.1-6.5, did not cause irritation and did not change during storage for 4 weeks except for the preparation with a concentration of 3.5% because the preparation underwent a change in the breakdown of the emulsion in the preparation on storage starting from the 3rd week. From the research that has been done, it can be concluded that Pandanus amaryllifolius Roxb extract can be formulated as a scrub cream with a variation of concentration of 3%; 3.5% and 4% and does not irritate the volunteers' skin.
Glucose and sucrose tests are performed as one of honey’s standard quality. Meanwhile the process of honey production by bees itself is a complex process, so there is a high probability of differences in the levels and composition of glucose and sucrose among the types of honey circulating in the community. The composition of glucose and sucrose of each honey can affect its efficacy mainly when it is used for treatment process. The aim of this research is to know glucose and sucrose level in forest honey and compare it with honey’s standard quality according to Indonesian national standard (SNI 01-3545-2013). The samples were 3 forest honey from different village. Sample A is forest honey from Kubu Simbelang Village, Sample B from Bunuraya Village, and Sample C from Suka Village, Tigapanah District. The determination of glucose and sucrose levels was performed by Luff Schoorl method. The result of this study was glucose average level of each sample A, B and C is 71,42%, 66,24%, and 71,21%. The sucrose average levels of sample A, B, and C is 3,09%, 4,51, and 3,04%. It can be stated that all forest honey used in this study has fulfilled the requirements according to SNI 01-3545-2013 which set that glucose level of honey must be at least 65% while the sucrose level is maximum 5%.
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