@article {2460, title = {Microencapsulation of Paracetamol with Polycaprolacone Coating}, journal = {Pharmacognosy Journal}, volume = {17}, year = {2025}, month = {January 2025}, pages = {89-94}, type = {Research Article}, chapter = {89}, abstract = {

Paracetamol is widely used as a medicine for fever and pain. Paracetamol has a normal half-life in the blood of 2 hours. If paracetamol is consumed frequently it will cause stomach irritation. This research aims to cover the unpleasant taste of paracetamol by microencapsulating using a coating and changing the release of paracetamol microcapsules. In this study, the coating material used was polycaprolactone because polycaprolactone is a biodegradable coating material. The amount of coating used in this study was 1.5g, 3g and 4.5g. Paracetamol microencapsulation was carried out in evaluation tests, namely organoleptic examination and particle size. Then a characterization test was carried out, namely the surface morphology test of the paracetamol microencapsulation using the Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR) method and the dissolution test. The research results showed that the concentration obtained by Formula 1 was 95.66\%, Formula 2 was 97.17 and F3 was 98.81. The dissolution test results showed that the largest dissolution percentage of microcapsules in formula 1 was 97.85\% at 50 minutes, formula 2 was 98.13 at 55 minutes and formula 3 was 98.91\% at 60 minutes. Microencapsulation of paracetamol with polycaprolactone can cover the bitter taste and changing the release of paracetamol microcapsules into sustained release preparations.

}, keywords = {Microencapsulation, Paracetamol, Polycaprolactone}, doi = {10.5530/pj.2025.17.12}, author = {Elmi Sariani Hasibuan and Ayus Diningsih and Cory Linda Futri Harahap and Anto J. Hadi and Hafni Nur Insan and Rini Fitriani Dongoran and Haslinah Ahmad and Hapiz Arlanda Sani and Anwar Mallongi} } @article {2357, title = {Cookies Formula for Oat (Avena sativa L.) and Plainnates (Musa Paradisiaca L.) as Alternative Food Ingredients}, journal = {Pharmacognosy Journal}, volume = {16}, year = {2024}, month = {August 2024}, pages = {910-915}, type = {Research Article}, chapter = {910}, abstract = {

Cookies in circulation have a high amount of vegetable or animal fat (20-30\% based on flour weight) and fiber content low Because material main cookies Which There is in market that is flour flour, necessary innovation for develop product cookies that are low in calories and have high fiber content, Wrong the only one with use material main oats (Avena sativa L.). The aim of this research is to analyze whether OAT ( Avena sativa L. ) and Raja banana (Musa Paradisiaca L.) can be formulated as cookies that have low calorie content and sensory evaluation of cookies using color, taste, aroma and texture parameters. This research is true experimental research carried out in the laboratory. Cookies made with the composition of oats and plantain are F1 ( 120gr: 80gr), F2 (150gr: 50gr), F3 (180gr: 20gr). Based on the research results obtained, it is stated that the ash content, water content, carbohydrate content, protein content, fat content and total energy (calories) are respectively as follows: In the control (0.74\%; 3.38\%; 92 .2\%; 2.62\%; 4.8\% and 422kcal), F1 (3.50\%; 4.70\%; 78.97\%; 5.25\%; 12.20\% and 446 kcal), F2 ( 3.42\%; 4.24\%; 70.99; 8.75\%; 18.00; .96\% and 481\%). The results of the sensory test stated the p value: 0.000, which means there is a difference. Oats ( Avena sativa L. ) and plantains (Musa Paradisiaca L.) can be formulated into low-calorie cookies. Based on the sensory evaluation, it was stated that there were differences in the panelists{\textquoteright} preferences for the color, taste, aroma and texture of oat and plantain cookies. In order to carry out further analysis for the application of cookies to mice as a low-calorie diet food.

}, keywords = {Alternative Food., Cookies, King Banana, Oats}, doi = {10.5530/pj.2024.16.147}, author = {Ayus Diningsih and Cory Linda Futri Harahap and Elmi Sariani Hasibuan and Rudi Dalimunthe and Nefonavratilova Ritonga and Haslinah Ahmad and Anto J. Hadi and Hapiz Arlanda Sani and Anwar Mallongi} } @article {2240, title = {Stunting and Family Socio-Cultural Determinant Factors: A Systematic Review}, journal = {Pharmacognosy Journal}, volume = {16}, year = {2024}, month = {February 2024}, pages = {268-275}, type = {Review Article}, chapter = {268}, abstract = {

Background: Stunting is a major public health problem in many developing countries including Indonesia and several ethnic groups have a very high prevalence of stunting which is caused by socio-cultural factors in the family. Objective: This study aims to review family social and cultural factors in relation to stunting. Method: This research uses a systematic review using the PRISMA method. There are 5 steps in this method namely determining the literature topic, searching for sources, selecting relevant sources, grouping and analyzing, and summarizing published research articles on family social culture on stunting published between 2018-2022 in the online article databases PubMed, Proquest, Scopus, Google Scholar and Sciencedirect. Data collection techniques by entering keywords in the database, keywords used: family social culture, intervention AND family environment risk of stunting*social demographics OR health education OR family empowerment OR maternal nutritional behavior OR family empowerment AND stunting. Screening consists of title, abstract, year of research, and methods used. Next, sorting the articles according to the predetermined inclusion criteria. The inclusion criteria in this study are: (1) Quantitative type of research with primary data; (2) Contains research results on socio-cultural factors that influence stunting in children; (3) the year the research was published in the last five years (2018-2022), (4) the sample used was families (children), (5) the text of the article was in English. A total of 18 of 1,544 articles met the inclusion criteria for this review material. Results: This study shows that from the 18 selected articles it was found that stunting is caused by socio-cultural and family demographics, family nutritional behavior, and the family environment at risk of stunting. In addition, a model of health education and family empowerment based on family socio-culture was obtained. Conclusion: This study found that family social culture is a significant determinant of stunting.Therefore, further research needs to be carried out to complete our understanding of the complexity of the stunting problem.

}, keywords = {Family Behavior, Health Education, Social Culture, Stunting}, doi = {10.5530/pj.2024.16.39}, author = {Henniyati Harahap and Aminuddin Syam and Sukri Palutturi and Muhammad Syafar and Anto J. Hadi and Haslinah Ahmad and Hapiz Arlanda Sani and Anwar Mallongi} } @article {2401, title = {Testing the Effectiveness of Anti-Aging Cream Preparations with Snakefish Extract (Channa Striata)}, journal = {Pharmacognosy Journal}, volume = {16}, year = {2024}, month = {October 2024}, pages = {1164-1169}, type = {Research Article}, chapter = {1164}, abstract = {

Background: Skin aging is caused by dry, rough, scaly, less elastic skin with wrinkles and fold lines. Snakehead fish extract has high antioxidant activity so it can be used as an active ingredient in antiaging cosmetics. Objective: The aim of this research was to see the effectiveness of snakehead fish extract cream as an anti-aging agent. Methods: This research method includes formulating snakehead fish extract cream preparations with various concentrations including: 2.5\% (F1), 5\% (F2), 7.5\% (F3), 10\% (F4), evaluating the physical preparations in the form of: organoleptic test, homogeneity test, pH test, stability test, irritation test on volunteer skin, and anti-aging effectiveness test on volunteer skin for 4 weeks with 3 parameter tests, namely water content, pores and wrinkles. Results: The results of the study showed that there were changes that occurred in the volunteers as seen in the measurements of water content, pores and wrinkles on the volunteers{\textquoteright} faces. A good increase in changes was found in the F4 formula (10\%) in the wrinkle parameter test, namely 26.80\%. The number of wrinkles in volunteers from some wrinkles to few wrinkles. The conclusion of this research shows that snakehead fish extract ( Channa striata ) can be formulated in the form of a homogeneous cream dosage with a pH of 5.8 {\textendash} 6.7, and is stable when stored for 12 weeks at room temperature and does not cause skin irritation. Conclusions: There are differences in the results of each concentration of snakehead fish extract cream in influencing anti-aging effectiveness. The best concentration of 10\% snakehead fish extract showed better results compared to other creams in reducing the number of wrinkles on volunteers{\textquoteright} facial skin.

}, keywords = {Anti-Aging Cream, Formula, Snakehead Fish Extract}, doi = {10.5530/pj.2024.16.190}, author = {Cory Linda Futri Harahap and Hakim Soleh Harahap and Susi Yanti and Elmi Sariani and Anto J. Hadi and Nefonavratilova Ritonga and Haslinah Ahmad and Hapiz Arlanda Sani and Anwar Mallongi} }