Dragon fruit (Hylocereus polyrhizus) has polyphenols as an antioxidant. It has known that the antioxidant content of dragon fruit peels was more than in the flesh, so it can be used as a source of natural antioxidants to replace synthetic antioxidants. The use of dragon fruit (Hylocereus polyrhizus) peel, especially as topical preparations in the form of body butter, was still rarely done, whereas dragon fruit peel as an antioxidant can be used as an active ingredient of cosmetics. The purpose of this study was to obtain the body butter formula of ethanol extract of dragon fruit (Hylocereus polyrhizus) peel and its physical quality evaluation, to know the antioxidant activity of ethanol extract of dragon fruit (Hylocereus polyrhizus) peel and its body butter. This research was an experimental study with the stages of research consisting of determination of native plants, making ethanol extract of dragon fruit (Hylocereus polyrhizus) peel, ensuring its activity antioxidant, performing body butter formulation procedures, carrying out physical quality evaluation such as organoleptic, homogeneity, pH, spread, protection, and adhesion ability, then antioxidant activity of its body butter. The result of this research showed that the ethanol extract of dragon fruit (Hylocereus polyrhizus) peel has a moderate level of antioxidant (Antioxidant Activity Index / AAI = 0,88). Furthermore, body butter which has contains antioxidant content of ethanol extract of dragon fruit (Hylocereus polyrhizus) peel as much as 0.5% has the best physical quality evaluation during storage and the highest AAI (0,54) among other body butter formulas.

Kulit buah naga memiliki beragam manfaat walaupun sering dianggap sebagai limbah. Kulit buah naga mengandung banyak pigmen warna, salah satunya antosianin yang berfungsi sebagai antioksidan. Kandungan ini mampu mencegah radikal bebas yang menyebabkan penuaan dini maupun penyakit lainnya. Antioksidan yang terdapat didalam kulit buah naga dapat dimanfaatkan sebagai zat aktif sediaan kosmetika tubuh salah satunya body butter. Salah satu faktor yang mempengaruhi stabilitas sediaan body butter adalah emulgator. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi, yaitu adanya variasi konsentrasi kadar emulgator (tween 60 : span 60) terhadap stabilitas fisik body butter. Sediaan dibuat dengan 3 macam konsentrasi emulgator tween 60 : span 60 yaitu 1%, 2%, dan 3%. Ketiga formula diuji stabilitas fisiknya dengan uji organoleptis, homogenitas, pH, daya lekat, daya sebar, dan daya proteksi. Uji stabilitas fisik dilakukan pada minggu I, II, III, dan IV di suhu ruang. Data pengamatan dianalisis statistik dengan taraf kepercayaan 95%. Hasil evaluasi sediaan body butter menunjukkan bahwa variasi emulgator tidak memberikan pengaruh tehadap sifat fisik body butter meliputi organoleptis, homogenitas, pH dan daya sebar. Namun mempengaruhi uji daya lekat dan daya proteksi (p>0.05). Berdasarkan hasil pengujian, didapatkan hasil yaitu formula III lebih stabil dalam penyimpanan selama 4 minggu daripada formula I dan II.Kata kunci : ekstrak kulit buah naga, emulgator, body butter, stabilitas fisikDragon fruit peels has a variety of benefits although it is often considered a waste. Dragon fruit peels contains many color pigments, one of which is anthocyanin which functions as an antioxidant. This content is able to prevent free radicals that cause premature aging and other diseases. Antioxidants found in dragon fruit peels can be used as active ingredients for cosmetics, one of which is body butter. One of the factors that influence the stability of the body butter preparation is an emulgator. This study aims to determine the effect of the formulation, namely the variation in the concentration of emulgator levels (tween 60: span 60) on the physical stability of body butter. The preparations were made with 3 kinds of 60: span 60 emulsifier concentrations of 1%, 2%, and 3%. The three formulas were tested for physical stability by organoleptic, homogeneity, pH, adhesion, dispersion, and protection. Physical stability tests were carried out at weeks I, II, III, and IV at room temperature. Observation data were analyzed statistically with a confidence level of 95%. The results of the evaluation of body butter preparations showed that variations in the emulgator had no effect on the physical properties of the body butter including organoleptic, homogeneity, pH, and dispersion. But it affects the test of adhesion and protection (p> 0.05). Based on the test results, the results obtained are formula III is more stable in storage for 4 weeks than formulas I and II.Keywords: Hylocereus polyrhizus, emulgators, body butter, physical evaluation

ABSTRAKTahu merupakan salah satu jenis pangan berbahan baku kedelai yang banyak dikonsumsi bahkan digemari oleh masyarakat Indonesia. Berdasarkan penelitian yang dilakukan di Pasar Bersehati Kota Manado tahun 2017, 92,86% tahu putih yang dijual di pasar tersebut positif mengandung formalin. Kandungan formalin yang tinggi akan meracuni tubuh, menyebabkan iritasi lambung, alergi, bersifat karsinogenik (menyebabkan kanker) dan bersifat mutagen (menyebabkan perubahan fungsi sel). Pada penelitian ini akan dikembangkan suatu cara sederhana untuk mereduksi kadar formalin pada tahu yaitu perendaman dengan air kunyit, air cuka, dan air garam pada sampel tahu berformalin (sampel simulasi). Akan dilakukan optimasi pada waktu perendaman untuk mendapatkan kondisi yang paling optimal untuk mereduksi kadar formalin pada tahu. Sampel simulasi diberi perlakuan perendaman dengan air kunyit, air cuka dan air garam selama 15, 30, dan 60 menit kemudian di uji dengan pereaksi fehling dan tollens. Dilakukan juga uji kuantitatif dengan menggunakan spektrofotometri UV-VIS menggunakan pereaksi asam kromatrofat. Hasil uji kualitatif menunjukan adanya penurunan kadar formalin setelah perendaman dengan air kunyit, air cuka dan air garam selama 60 menit. Hasil uji kuantitatif perendaman air kunyit, air cuka dan air garam selama 60 menit menunjukkan penurunan konsentrasi formalin berturut-turut sebesar 22,56%, 25,54% dan 55,33%.Kata kunci: air kunyit, air cuka, air garam, formalin, spektrofotometri UV-VIS, tahu ABSTRACT Tofu is one type of food made from soybeans which is widely consumed and even favored by the people of Indonesia. Based on research conducted in Manado City Health Market in 2017, 92.86% of white tofu sold in the market positively contains formalin. The high content of formalin will poison the body, cause stomach irritation, allergies, are carcinogenic (causing cancer) and are mutagenic (causing changes in cell function). In this research, a simple way to reduce formalin levels in tofu will be developed, namely immersion with turmeric water, vinegar, and salt water in formalin tofu samples (simulated samples). Optimization will be carried out on the soaking time to get the most optimal conditions to reduce the levels ofKadek Duwi Cahyadi, dkk | 157 formalin in tofu. The simulation sample was treated with turmeric water, vinegar and salt water for 15, 30, and 60 minutes and then tested with fehling and tollens reagents. Quantitative tests were also performed using UV-VIS spectrophotometry using chromatrophic acid reagents. Qualitative test results showed a decrease in formalin levels after soaking with turmeric water, vinegar and salt water for 60 minutes. Quantitative test results, immersion of turmeric water, vinegar and salt water for 60 minutes showed a decrease in formalin concentrations by 22. 56%, 25.54% and 55.33%.

Buah naga merah (Hylocereus polyrhizus) merupakan tumbuhan yang sudah banyak dimanfaatkan oleh masyarakat Indonesia secara alami sebagai tanaman kaya antioksidan, sebaliknya pemanfaatan dari kulit buah naga merah belum sepenuhnya dimaksimalkan. Beberapa penelitian yang telah dilakukan menunjukkan bahwa selain daging buah, kulit buah naga merah dapat dimanfaatkan sebagai sumber untuk pengobatan karena kaya akan antioksidan. Hal tersebut dapat digunakan sebagai dasar dan pilihan untuk menghasilkan produk obat tradisional dari kulit buah naga merah. Penelitian ini bertujuan untuk mengidentifikasi kandungan metabolit sekunder yang terdapat pada kulit buah naga merah berupa skrining fitokimia dan kromatografi lapis tipis (KLT) pada senyawa aktif yang disinyalir terkandung didalam kulit buah naga merah yang dapat dimanfaatkan dalam produk kefarmasian. Ekstraksi dilakukan dengan cara maserasi menggunakan pelarut etanol 96% diperoleh rendemen ekstrak sebanyak 2,96%. Skrining fitokimia dilakukan sebagai uji pendahuluan untuk mengidentifikasi kandungan metabolit sekunder yang terkandung dalam ekstrak kulit buah naga merah, dilanjutkan dengan KLT untuk mempertegas hasil reaksi positif. Hasil skrining dan KLT diperoleh kulit buah naga merah positif mengandung alkaloid, tanin, flavonoid, steroid dan potensial untuk dijadikan obat tradisional.Kata kunci :kulit buah naga merah, skrining fitokimia, KLT, metabolit sekunder Red dragon fruits (Hylocereus polyrhizus) generally has been widely known Indonesian as a plant that rich in antioxidant  however, the Red dragon fruits peel is not fully utilized. Some of studies have been conducted indicating that as well as its fruit flesh, Red dragon fruits peel can be beneficial as a source for treatment and traditional medicinal products since it is also rich of antioxidants.This research aims to identify the content of secondary metabolites on the Red dragon fruits peel  in the form of phytochemical screening and thin-layer chromatography (TLC) in the active compounds which can be utilized in the product of  Pharmacy. Extraction is conducted by maceration using the 96% ethanol solvent in order to produces extracts as much as 2.96 %.  Phytochemical screening is delivered as a preliminary test to identify the content of secondary metabolites contained in the peel of  Red dragon fruit peel and continued with the TLC to confirmed give positive  results. Results of  the screening and TLC obtained that the peel of  Red dragon fruits positive contains alkaloids, tannins, flavonoids, steroids and potential to be used as traditional medicineKeyword : Red dragon fruit peel, phytochemical screening, TLC, secondary metabolites

Knowledge is important to control blood sugar and prevent complications and subsequently have an impact on the quality of life (QOL) of type 2 diabetes mellitus (T2DM) patients as a response to their health. This study aimed to determine the correlation between level of knowledge and QOL in type 2 DM (T2DM) patients, also its related factors. This cross-sectional study was conducted in a Public Hospitals, Buleleng, Bali on September 2020. Inclusion criteria included T2DM outpatients who ≥aged 18 years, get similar therapy for at least 3 months, filling out the questionnaire completely, able to communicate well, and not in a pregnant/breastfeeding condition. Data were obtained by medical records, questionnaires DKQ-24 (knowledge) and EQ-5D-5L (QOL). Correlation between knowledge and QOL of T2DM patients and its related factors were analyzed using bivariate statistical tests. Finding of 150 respondents demonstrated mostly were ≥60 years old (53.3%), female (50.7%), first educational level (64%), not working (54%), low income (49.3%), >5 years of T2DM duration (44%), no complications (75.3%), taking 4-6 item medicines (66.7%), moderate knowledge level (70.7%) with QOL based on the utility score was 0.892±0.154 and VAS  was 59.73±20.07. Statistical tests showed there was a significant correlation between knowledge and QOL based on utility value (p=0.01), but not with VAS value (p=0.165). These was reinforced by age has a significant correlation with knowledge (p=0.042), also employment status and complications condition has a significant correlation with QOL (p<0.05). Patients with a higher level of knowledge have a better QOL, despite different backgrounds.