Formula F1 Research Articles (Page 1)

Rose and vanilla essential oils have potential as natural active ingredients in emollient formulations due to their moisturizing and aromatherapeutic relaxation effects. This study aimed to formulate an aromatherapy emollient with four variations in the composition of rose and vanilla essential oils: F1 (0.1 mL:0.4 mL), F2 (0.2 mL:0.3 mL), F3 (0.3 mL:0.2 mL), and F4 (0.4 mL:0.1 mL). Each formula contained a total of 0.5 mL essential oil dissolved in 100 mL sunflower seed oil as the base. Organoleptic evaluation showed that all formulas had a yellowish-white color and liquid texture. The resulting aromas differed among formulas: F1 produced a woody scent, F2 and F3 had an oriental woody fragrance, while F4 exhibited a dominant rose aroma. The pH values ranged from 5.12 to 6.00, which is within the normal skin range. Viscosity values were between 4.92–5.30 cPs, specific gravity ranged from 1.0181–1.0682, and refractive indices were 1.470–1.471, indicating good physical stability. Hedonic testing revealed that Formula F2 was the most preferred by panelists in terms of aroma, texture, and after-feel on the skin. Skin irritation tests on rabbits showed no negative reactions, confirming the formulation’s safety for topical use. Biological activity tests on infant mice demonstrated significant increases in body weight and length compared to the control group. Based on overall results, Formula F2 (0.2 mL rose oil and 0.3 mL vanilla oil) was determined to be the best formulation, offering a balanced aroma, good physical stability, and optimal emollient and relaxation effects.

Background: Burns are one of the most common types of injuries found in the community. Burn treatment tends to be relatively expensive, which often leads to suboptimal care and prolonged healing time. Therefore, innovation in pharmaceutical formulations that are more effective, affordable, and based on natural ingredients is needed. One of the widely used dosage forms is semisolid gel, as it is practical, non-sticky, and comfortable to use. Currently, nanogel development has attracted significant attention because it can enhance the absorption of active compounds, provide more controlled drug release, and reduce toxicity. Indonesia, with its rich biodiversity, has great potential for the exploration of natural materials, including the aquatic worm Tubifex sp. Objective: This study aimed to formulate and evaluate Tubifex sp.-based nanogel as a therapeutic agent for burn wounds. Methods: The study employed an experimental method, including physical stability tests of the nanogel and in vivo tests on male white rats with controlled burn injuries. Results: The results showed that all treatment groups experienced progressive wound diameter reduction over 14 days. The negative control showed only 36.6% healing, while the positive control reached 90%. The Tubifex sp. nanogel demonstrated promising results, with formula F1 (3.75%) and F2 (7.5%) achieving 80–86.6% healing, while formula F3 (15%) reached 93.3%, even surpassing the positive control. The effectiveness of the nanogel is believed to be related to the protein, collagen, and antioxidant content in Tubifex sp., which play important roles in tissue regeneration.Conclusion: Tubifex sp. nanogel has the potential to become an innovative, natural-based therapy for burn treatment in the future.

Red dragon fruit (Hylocereus polyrhizus) is known for its strong antioxidant properties and potential anti-aging effects. To enhance its benefits and improve usability, this fruit extract was formulated into a gel preparation. This study aimed to determine the optimal proportions of Carbopol 940 and triethanolamine (TEA) to obtain a gel with desirable physical characteristics. The flesh of red dragon fruit was juiced and concentrated to produce an 8% extract. Three formulations were prepared with varying ratios of Carbopol 940 to TEA: 0.5%:0.3% (F1), 1.2%:0.7% (F2), and 2%:1.2% (F3). The gels were evaluated for physical properties, antioxidant activity, and antibacterial activity. The most promising formula was subjected to stability testing for three cycles under different temperature conditions: cold (3°C), room temperature (27°C), and climatic chamber (40°C, 75% RH). Results showed that formula F2 exhibited a characteristic red color, clear appearance, distinctive oleum rosae aroma, moderately thick and homogeneous consistency, viscosity of 3112.47 ± 177.90 cps, spreading diameter of 5.20 ± 0.20 cm, adhesion time of 18.45 ± 0.89 s, and pH of 5.33 ± 0.02. No significant changes were observed after the stability testing (p > 0.05), indicating that the formulation remained stable under all temperature conditions. F2 also showed higher antioxidant activity than F1 and better antibacterial properties than F3. Its stability and bioactivity support its potential as a promising natural cosmeceutical formulation.

Halitosis is an oral health problem that can reduce quality of life and self-confidence. The use of chemical-based mouthwash often causes side effects; therefore, a safe and effective natural alternative is needed. This study aimed to evaluate the physical quality and effectiveness of mouthwash formulated from kaffir lime (Citrus hystrix DC.) juice in preventing halitosis among students of the Dental Health Department. Three formulas (F1, F2, F3) were tested for organoleptic properties, homogeneity, viscosity, pH, hedonic preference, and organoleptic assessment of halitosis reduction. The results showed that formula F3 had a slightly cloudy white color, a mild fresh aroma, the most preferred taste, and high stability without phase separation during storage. All formulas exhibited an ideal viscosity of approximately 1000 mPas, with F3 showing the most stable pH (5.0–5.1), close to the physiological pH of the oral cavity. Hedonic testing confirmed the highest user acceptance for F3. In conclusion, F3 was the best formula based on physical quality, sensory acceptance, and effectiveness in reducing halitosis. Kaffir lime mouthwash has the potential to serve as a safe and effective herbal alternative for oral health care.

Noodles are one of the types of food favored by the public. Most noodles available on the market are made from wheat flour, which is high in starch and low in fiber. An alternative is to replace the ingredients with those that have higher nutritional value. Red beans and dragon fruit offer nutritional benefits, including high fiber content and antioxidants. This study aims to evaluate the acceptability, fiber content, and starch content of dried noodles substituted with red bean flour and colored with dragon fruit juice. This research used a Completely Randomized Design (CRD) with four formulations and three replications. The noodle formulations were made by combining red bean flour and dragon fruit juice with the following wheat flour to red bean flour ratios: 100:0 (F0), 80:20 (F1), 70:30 (F2), and 60:40 (F3). The data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney post hoc test. Crude fiber content was analyzed using the gravimetric method, and starch content was analyzed using the AOAC (1970) method. Organoleptic testing results showed significant differences in aroma, color, taste, and texture indicators. Formula F1 was the most preferred formulation, with the highest average scores across the four evaluation criteria. The analysis of the selected formula (F1) showed it contained 2.69 g of crude fiber per 100 g of dried noodles and 74.28 g of starch per 100 g of dried noodles. It is concluded that Formula F1 can be considered a fiber-rich food. This study recommends consuming the dried noodles along with other fiber-rich foods to meet daily fiber requirements.

Cemcem leaves (Spondias pinnata) are rich in phenolic and flavonoid compounds with antioxidant potential. However, their traditional beverage form lacks stability, necessitating tablet formulation to improve stability and dosing convenience. This study evaluated the effect of varying concentrations of maltodextrin (binder) and Primojel® (disintegrant) on the physical quality and antioxidant activity of cemcem leaf extract tablets. Prior to formulation, extraction temperature optimization was performed using ultrasonic-assisted maceration at 30°C and 45°C, each for 3 minutes per cycle over three cycles. Three tablet formulations were prepared using optimized extract with different maltodextrin–Primojel® ratios: F1 (3%-8%), F2 (6.5%-5%), and F3 (10%-2%). Granule evaluation included moisture content, flow rate, angle of repose, and compressibility index. Tablets were assessed on days 1, 14, and 28 under room temperature storage for organoleptic properties, weight and size uniformity, hardness, friability, and disintegration time. Data were analyzed using Repeated Measures ANOVA and the Friedman test at a 95% confidence level. Extraction at 30°C yielded superior antioxidant activity, with lower IC₅₀ values and higher total flavonoid content and was therefore selected for formulation. All granules met physical quality standards; however, among tablet parameters, only disintegration time complied with pharmacopeial requirements. Formula F3, containing the highest maltodextrin concentration (10%) and lowest Primojel® concentration (2%), demonstrated the best physical stability from day 1 to day 28 (p > 0.05) and the strongest antioxidant activity, with the lowest IC₅₀ value (23.88 µg/mL; AAI 1.68). These findings confirm a causal relationship between excipient concentration and tablet performance, supporting F3 as a promising prototype for antioxidant supplement development.

Kenikir (Cosmos caudatus K) and Aloe vera (Aloe vera) rich in beneficial substances that can potentially be used as acne treatment ingredients due to their antibacterial, antioxidant and anti-inflammatory properties. This study aims to evaluate the physical quality and antibacterial activity of a face toner formulation combining kenikir leaves extract and aloe vera leaves extract against Propionibacterium acnes ATCC 6919. The face toner was assessed for physical quality, including pH, homogeneity, organoleptic properties, viscosity, and irritation potential, followed by antibacterial activity testing using the disk diffusion method. Based on the test results, the physical quality test results of the face toner showed that the product met the requirements for organoleptic properties, pH, viscosity, homogeneity, and did not cause skin irritation. In addition, the toner was also effective in inhibiting bacterial growth, with the best inhibition zone observed in formula F1, which contained a combination of 3% Cosmos caudatus leaf extract and 1% aloe vera leaf extract, resulting in an average inhibition zone diameter of 6.4 mm, categorized as moderate. Keywords: Aloe vera, antibacterial activity, Cosmos caudatus, face toner, Propionibacterium acnes

The use of extracts from medicinal plants in the community is used to prevent diseases, maintain body freshness and treat diseases. Guava leaves (Psidium guajava L) contain active compounds such as tannins, triterpenoids, flavonoids, saponins, alkaloids, and essential oils that have antibacterial effects. This study aims to determine the antibacterial activity of liquid soap ethanol extract of guava leaves against Staphylococcus aureus bacteria. The liquid soap formula of guava leaf extract (Psidium guajava L) is made into 4 formulas F0 (0%), F1(5%), F2(10%), and F3(15%). Antibacterial activity is seen from the antibacterial activity test using the diffusion method. Physical testing of guava leaf ethanol extract liquid soap includes organoleptic, pH, foam height, homogeneity, and viscosity. The results of the study showed that the entire formula qualified for good physical properties and could inhibit the growth of Staphylococcus aureus. The results of the antibacterial activity test showed that guava leaf extract soap (Psidium guajava L) had an inhibition in the formula F0 of 0.00±0.00 mm (no antibacterial activity), F1 of 4.60±0.46 mm (weak antibacterial activity), F2 of 5.27±0.06 mm (moderate antibacterial activity), F3 of 5.93±0.32 mm of moderate antibacterial activity) and a positive control of 11.77±1.46 mm (strong antibacterial activity). Based on the results of the study, it was concluded that the liquid soap formula of guava leaf extract (Psidium guajava L) has good physical properties and shows antibacterial activity against Staphylococcus aureus, and does not differ significantly (p<0.05).

Background: Bacteriocins are peptides produced by lactic acid bacteria and have been considered as natural food preservatives. Nisin is the only bacteriocin licensed as a bio-preservative. Its application is limited due to uncontrolled reactions with food compounds and its decomposition. Encapsulation is one solution that can preserve this bacteriocin and control its release in food products. Objectives: The present study aimed to encapsulate nisin in niosomes and investigate its characteristics to achieve an optimal formula based on formulation variables, cholesterol to surfactant ratio, maximum loading percentage, and sustained release pattern for use as a preservative-containing nanocarrier in the food industry. Methods: In this study, a completely randomized design was used to construct and select the optimal niosome formulation by the thin film method. In this design, 6 treatments were prepared based on two variables: Surfactant to cholesterol ratio (70:30 and 80:20) and molar ratio (Span 60 to Tween 80). The effect of these variables on the encapsulation efficiency and nisin release pattern was investigated. Formula F2, with a surfactant to cholesterol ratio (70:30) and a surfactant molar ratio of (1:1), with the highest encapsulation efficiency (36%) and sustained release pattern, was selected as the optimal formula. Its morphological and physicochemical indexes, including shape, size, Dispersion Index, and internal reactions, were investigated by dynamic light scattering (DLS), atomic force microscopy (AFM), and Fourier transform infrared (FTIR) methods. Results: The optimal formulation of niosome had a particle size of 200 nm, a loading efficiency of 36%, and a nisin release of 32% in 72 hours. Conclusions: The results showed that niosome can be used as a suitable proposed nanocarrier for the encapsulation of nisin in the food industry.

Introduction: Stunting is a global issue affecting physical and cognitive growth, influenced by low nutritional intake and impaired gut health. With its high mineral bioavailability, quality protein, and easily digestible fatty acids, goat milk is suitable for malnourished children. Objective : This study aims to advance a yogurt formula based on goat's milk by adding inulin as a functional food to prevent stunting. Methods : Goat milk is obtained from Etawa local farms. Inulin powder is obtained through purchases in the marketplace from trusted regional brands. Yogurt is made by adding inulin with different concentrations (F0: 0%, F1: 0.3%, F2: 0.6%, F3: 1%). Organoleptic test or sensory testing was carried out by 30 semi-trained panelists with 7 hedonic assessment scales. All of the nutrients were analyzed, and the best formula was selected following the calculation of nutrients and sensory tests. Then, the best formula was tested for its BAL value. Results : Yogurt with 1% inulin (F3) is a product with the best sensory acceptance and the best nutritional composition. There is a significant difference in taste from the results of sensory evaluation between F3 and F0 and between F2 and F0. The nutritional analysis is per 100 grams of yogurt product. F3 yogurt product has a fat content of 1.36%, protein 3.48%, and carbohydrate 11.80%. Enriching yogurt with inulin enhances its protein and carbohydrate content. Formula F3 has a BAL content of 294 x 10 4 – 36.5 x 10 7 CFU/ml and a pH of 4.07-4.14. Conclusion : Goat milk yogurt with added inulin can improve the taste quality while enriching the nutritional content, especially in terms of protein and carbohydrates. Due to its high protein content and probiotic benefits, this product has the potential to be a functional food for preventing stunting in children.

Abstrak Penelitian yoghurt berbahan dasar nabati perlu dikembangkan sebagai alternatif bagi penderita intoleransi laktosa dan alergi susu sapi. Kelompok serealia, legum, dan kacang-kacangan dapat digunakan sebagai bahan baku pembuatan yoghurt nabati. Penelitian ini bertujuan untuk mengevaluasi kandungan gizi dan karakteristik sensori yoghurt berbahan dasar sari hanjeli sebagai alternatif produk fermentasi berbasis pangan lokal. Jenis penelitian menggunakan metode eksperimental dengan rancangan acak lengkap satu perlakuan yaitu penambahan rasio sari hanjeli 50%, 60%, dan 70%. Kemudian dilakukan analisis proksimat (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat) dan pengujian karakteristik sensori (rasa, aroma, tekstur, warna, kenampakkan, overall). Pemilihan formula yoghurt terbaik dilakukan dengan menggunakan metode perbandingan eksponensial. Berdasarkan hasil evaluasi, formula F1 dengan penambahan sari hanjeli sebesar 50% teridentifikasi sebagai formula unggulan, yang menunjukkan kandungan air sebesar 83,36%, abu 0,69%, protein 3,09%, lemak 2,21%, dan karbohidrat 10,65%. Skor kesukaan panelis untuk atribut rasa, aroma, tekstur, warna, penampakan, dan keseluruhan berturut-turut adalah 4,30; 4,97; 5,00; 5,67; 5,63; dan 4,50. Kata kunci: yoghurt nabati, sari hanjeli, kandungan gizi, evaluasi sensori

ABSTRAK Most of the lip cream products on the market today still use synthetic dyes that may contain carcinogenic heavy metals. To address this issue, natural dyes have become a safer and more environmentally friendly choice. Sappan wood (Caesalpinia sappan L.) and roselle flowers (Hibiscus sabdariffa) are two natural ingredients known to be rich in anthocyanins, thus potentially usable as natural dyes in cosmetics. This study aims to determine the effect of the combination of sappan wood extract and roselle flower extract in lip cream formulations on the physical characteristics and stability of the products. Two formulas were tested: F1 used 1% sappan wood extract (as a control), and F2 was a combination of 1% sappan wood extract and 1% roselle flower extract. Testing included organoleptic parameters, homogeneity, pH, spreadability, and stability. The results showed that both formulas had similar aroma and texture. The color of lip cream F1 appeared pink, while F2 was brick red. Both were homogeneous and had a stable pH at 6. The spreadability of F1 was 5.9 cm and F2 was 5.4 cm, both still within acceptable ranges. However, stability testing using the freeze-thaw method over six cycles showed color changes in F1 and the appearance of granules in both formulas, indicating instability in terms of organoleptics and homogeneity. Overall, formulas F1 and F2 have the potential to be used as natural dyes in lip cream formulations, but improvements need to be made in the manufacturing method to enhance the stability of the preparations.

Objective: Diabetic ulcers are a common complication of diabetes mellitus, with a significantly increased risk of infection, delayed healing, and potential limb amputation. This study aimed to develop and evaluate a novel anti-diabetic ulcer gel containing Aloe vera extract and fish collagen, focusing on its formulation, stability, and wound healing efficacy in a diabetic rat model. Methods: Aloe vera extract and fish collagen were extracted and characterized using Fourier Transform Infrared Spectroscopy (FTIR) for collagen verification and antioxidant testing for Aloe vera. Three different gel formulations (F1, F2, F3) were prepared and assessed for homogeneity, pH, viscosity, and stability over 12 w at varying temperatures. The in vivo study was conducted using streptozotocin (STZ)-induced diabetic rats to evaluate wound healing efficacy, with wound size reduction, histopathological analysis (fibroblast proliferation and collagen density), and statistical comparisons performed using Analysis of Variance (ANOVA) with GraphPad Prism 9. Results: Aloe vera extract demonstrated strong antioxidant properties, with an half-maximal inhibitory concentration IC50 value of 39.976 μg/ml. Fish collagen met standard collagen characteristics based on FTIR analysis, confirming its structural integrity. The gel formulations remained stable over 12 w, maintaining homogeneity, pH, and viscosity within acceptable ranges. In vivo experiments showed that rats treated with Formula F2 (Group 4) exhibited the highest wound healing rate, achieving 100% wound closure by day 12. Fibroblast proliferation and collagen deposition were significantly higher in the F2-treated group compared to control groups (p<0.05). Histopathological analysis confirmed enhanced tissue regeneration and reduced inflammation, demonstrating the gel’s effectiveness in accelerating diabetic wound healing. Conclusion: The combination of Aloe vera and fish collagen in a gel formulation effectively accelerates diabetic wound healing, demonstrating antioxidant, anti-inflammatory, and tissue-regenerative properties.

Kombucha is a fermented drink made from tea leaves and sugar involving symbiosis between yeast and acetic acid bacteria. Ashoka flowers (Ixora coccinea L.) are rich in antioxidants. Strawberries contain flavonoids that can inhibit bacterial growth due to disruption of the DNA process, damage to cell membranes and protein denaturation in bacteria. Examples of pathogenic bacteria include S. aureus and S. epidermidis which usually attack the skin. Researchers are interested in conducting research by making a gel preparation that actively inhibits bacterial growth. The study was conducted by making fermented kombucha tea with a combination of Strawberries and Ashoka Flowers, making a gel preparation, testing activity against S. aureus and S. epidermidis bacteria, and testing antioxidant activity using the FRAP method. The results showed that the Fermented Tea Gel (Kombucha) Combination of Strawberries and Ashoka Flowers has antibacterial activity against S. aureus bacteria in the strong category in Formula F3 (MIC 10.9 mm), and has antibacterial activity against S. epidermidis bacteria in the moderate category in Formula F3 (MIC 9.06 mm). And Formulation F3 has antioxidant activity in the very strong category. Conclusion on this research is Kombucha contains Phenol and Acid content that can destroy bacterial cell walls. And with the addition of Strawberries and Ashoka flowers that contain phenolic and flavonoid compounds add to the antibacterial and antioxidant activity of the gel.

This study aims to analyze the effect of opacifier (Titanium Dioxide) and thickener (Carbomer) concentrations on phase instability in Inesia Hand and Body Lotion Midsummer products, and to formulate reformulation solutions to improve their stability. Initial observations on the commercial product (Formula F1) showed severe phase instability, characterized by two-layer separation after 27 hot-cold cycle tests. To address this, three experimental formulas (F3, F4, F5) were designed by varying the concentrations of Carbomer and Titanium Dioxide, using F1 as an unstable control and F2 as a stable control. Accelerated stability test results over 27 cycles showed that Carbomer concentration was the dominant factor in determining emulsion stability. Formulas F1 and F4, with low Carbomer concentrations (0.12% and 0.14%), experienced significant instability (total separation in F1, slight creaming in F4) exacerbated by higher Titanium Dioxide concentrations. In contrast, Formula F5 (1,20% Carbomer, 0.09% TiO2​) showed emulsion stability, maintaining perfect homogeneity for 26 cycles. Interestingly, Formula F3 (0.16% Carbomer, 0.10% TiO2​) also proved to be very stable and equivalent to F2, indicating an effective threshold for optimal stability. Organoleptic evaluation supported the physical stability findings. Increasing Carbomer concentration proved to be an effective reformulation strategy in overcoming phase instability in Inesia body lotion. This research provides a scientific basis for the development of more stable cosmetic products.

Inflamasi, respons biologis terhadap kerusakan jaringan, sering kali menyebabkan rasa sakit dan memengaruhi aspek biologis, psikologis, dan sosioekonomi. Salah satu terapi lini pertama dalam peradangan adalah obat antiinflamasi nonsteroid (NSAID). Namun, NSAID memiliki beberapa kelemahan, seperti risiko perdarahan lambung. Senyawa bioaktif seperti daun widuri (Calotropis gigantea) dapat digunakan sebagai alternatif. Penelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia dan stabilitas emulgel ekstrak etanol daun widuri. Metode yang digunakan adalah emulsifikasi dan penambahan agen pembentuk gel (HPMC) dengan perbedaan konsentrasi F1 (3%), F2 (4%), dan F3 (5%). Evaluasi emulgel meliputi homogenitas, viskositas, daya sebar, daya lekat, dan pH, dengan stabilitas diuji melalui uji siklus (40℃ dan 4℃ selama 24 jam). Hasil penelitian menunjukkan bahwa F1, F2, dan F3 memiliki viskositas masing-masing sebesar 1360±45,8; 2867±193,4; dan 3690±182,4 cPs, daya sebar 9,7±0,05; 8,9±0,1 dan 7,6±0,11 cm, daya lekat 1,3±0,57; 2,3±0,57 dan 3,6±0,57 detik, serta pH 7,79±0,005; 7,81±0,005 dan 8,05±0,011. Evaluasi stabilitas menunjukkan bahwa setelah uji cycling test, formula tersebut memiliki viskositas 920±34,6; 1860±167,0 dan 2740±96,4 cPs, daya sebar 9,93±0,05; 9,53±0,05 dan 8,46±0,05 cm, daya lekat 1±0; 1,3±0,57 dan 2,6±0,57 detik serta pH 7,82±0,005; 7,84±0,005 dan 8,06±0,005. Formula terbaik adalah formula F3 (5%) karena viskositasnya berada dalam kisaran yang diinginkan untuk emulgel, yaitu 2000-4000 cPs. Studi ini menyimpulkan bahwa variasi konsentrasi HPMC secara signifikan memengaruhi karakteristik fisikokimia dan stabilitas emulgel, dengan formulasi terbaik dicapai pada konsentrasi HPMC sebesar 5%.

The use of nanoemulsion in the cosmetic field has been widely developed, one of which is the use of natural dyes from natural ingredients. Nanoemulsion has the ability to provide a wider variety of colors due to its high solubilization and translucent nature. The effort to produce natural dyes can be obtained form natural resources, one of which is the cinnamon plant. Beside having a distinctive aroma, cinnamon can also produce a brownish pigment that comes form the cinnamaldehyde compound. In this study, Cinnamon extract samples were obtained by maceration method using ethanol solvent pa, cinnamon extract nanoemulsion preparations were made using a sonicator bath for 60 minutes, and lipcream preparations were made using the trituration method. The results showed that the cinnamon extract from formula F1 nanoemulsion had a particle size of 273±0.032 nm. Evaluation of the lipcream preparations carried out included organoleptics which produced a distinctive aroma of cinnamon, the resulting color was softer brown compared to conventional lipcream preparations, the texture was soft and homogeneous, the resulting pH test met the pH requirements of the lip cream, namely 4.93-5.02, adhesion 5-6 cm and 4-5 seconds of adhesion (p>0.05). The cinnamon extract nanoemulsion preparations produced particle sizes that entered the nano range and lipcream preparations produced color pigments that were softer than conventional preparations.

Introduction: Taro, moringa leaf, and mung bean are local food ingredients known for their high nutritional content and dietary fiber as alternative substitutes for wheat flour in cookie production. This study evaluated the nutrient quality and consumers acceptability of cookies enriched with taro flour, moringa leaf flour and mung bean flour. Methods : The study was an experimental design using a Completely Randomized Design (CRD), consisting of three treatments with three repetitions. The cookies formulations varied the proportions of wheat flour, taro flour, moringa leaf flour, and mung bean flour as follows: P1 (60%:10%:1%:29%), P2 (50%:20%:2%:28%), and P3 (40%:30%:3%:27%). Data for protein, fat, carbohydrate content, dietary fiber were analyzed using one-way ANOVA, while consumer acceptability was assessed using the Friedman test. Results : Statistical analysis revealed significant differences (P < 0.05) in the protein, carbohydrate and dietary fiber contents among the formulations. Cookies formula F2 had the highest nutrient content. Consumer acceptability ratings ranged from moderate to extreme liking for all cookies variants. Conclusion: Substituting wheat flour with taro flour, moringa leaf flour and mung bean flour resulted in nutrient-dense cookies and well-accepted by consumers. These cookies can be considered a practical, nutrient-dense, and high-fiber snack alternative

Daun randu (Ceiba pentandra (L) Gaertn) secara empiris digunakan untuk membantu pertumbuhan rambut. Tujuan penelitian ini adalah untuk membuat sediaan hair tonic sari daun randu dan mengetahui stabilitas sediaan hair tonic sari daun randu dengan variasi konsentrasi propilen glikol pada penyimpanan selama 18 hari. Penelitian ini bersifat eksperimental di laboratorium. Hair tonic dibuat dengan kandungan sari daun randu pada konsentrasi 10% dan 15%. Hair tonic sari daun randu dibuat dalam dua formula dengan variasi konsentrasi propilen glikol, formula satu konsentrasi propilen glikol 10% dan formula dua konsentrasi propilen glikol 15%. Pembuatan daun randu menggunakan metode perasan, hasil perasan yang diperoleh dibuat menjadi hair tonic. Hair tonic kemudian melewati beberapa uji diantaranya uji organoleptis menunjukkan bahwa formula F1 dan F2 termasuk dalam sediaan cair dan jika diamati terdapat sedikit perbedaan warna antara F1 dan F2 hal ini karena terjadinya oksidasi pada sari daun randu. Uji homogenitas hasil yang didapat yaitu kedua sediaan F1 dan F2 homogen karena tidak terdapat endapan selama masa penyimpanan. Uji pH menunjukkan bahwa sediaan hair tonic tersebut memiliki stabilitas pH yang baik. Hasil uji viskositas menunjukkan formula F1 dan F2 masuk dalam viskositas yang sesuai. Berdasarkan hasil penelitian yang dilakukan hair tonic sari daun randu memenuhi spesifikasi yang sesuai dengan standar mutu sediaan yang baik.

Latar Belakang: Prunus amygdalus dulcis (almond) merupakan tanaman yang bijinya menghasilkan minyak dengan manfaat penting bagi kesehatan kulit. Kandungan utama minyak almond, seperti asam oleat dan senyawa bioaktif lainnya, memiliki sifat anti-inflamasi dan pelembap, sehingga menjadikannya bahan potensial dalam sediaan farmasi kosmetik. Tujuan: Penelitian ini bertujuan untuk memformulasi sediaan facial wash berbasis minyak almond serta mengevaluasi karakteristik fisik dan organoleptiknya dengan kombinasi surfaktan Sodium Lauryl Sulfate (SLS). Metode: Tiga formula emulgel dikembangkan dengan variasi konsentrasi minyak almond (10%, 15%, 20%) dan SLS (1%, 1,5%, 2%). Evaluasi meliputi uji organoleptik, pH, viskositas, daya sebar, tinggi busa, iritasi, dan hedonik. Hasil: Seluruh formula memiliki warna putih, tekstur emulgel, dan tidak berbau. Formula F1 memiliki pH 7,3; F2 sebesar 8,2; dan F3 sebesar 8,6. Viskositas tertinggi ditemukan pada F3 (4.200 cP), daya sebar optimal pada F2 dan F3 (5,9 cm), serta tinggi busa tertinggi pada F3 (4,6 cm). Hanya F1 yang mendekati rentang pH ideal untuk kulit (4,5–6,5), namun seluruh formula lolos uji stabilitas dan organoleptik. Kesimpulan: Minyak almond memiliki potensi sebagai bahan aktif dalam formulasi facial wash. Formula F1 dinilai paling sesuai berdasarkan kesesuaian pH, sementara F3 unggul dalam viskositas dan pembentukan busa.