Moringa leaves or referred to Moringa oleifera Lam. are belong to the Moringaceae tribe. This plant is reported to have antibacterial activity and high nutritional value. To be used as an active ingredient in food preparations, it needs to be made in the form of extracts. The study aims to determine the characteristics of Moringa leaf water extract. In this study, Moringa leaves were extracted with a water solvent. Chemical characterization of Moringa leaf extract includes qualitative phytochemical tests and nutritional values ​​(water content, ash, protein, fat, and carbohydrate). Whereas in microbiology, they include microbial contamination (Total Plate Count and Total Yeast and Mold Count). The results of characterization testing of the extracts showed that the water extract of Moringa leaves contain active compounds: flavonoids, phenols, triterpenoids/steroids, saponins, and tannins. Microbial contamination contained in the water extract of Moringa leaves are Total Plate Count value of 0 colonies/g and Mold/Yeast count value of 0 colonies/g and contain nutritional values such as water (75.85%), ash (3.87%), protein (6.27%), fat (<2.20 %) and carbohydrate (14.01%).

Betel leaf extract and basil leaf extract contain phenol compounds, safonin, flavonoids, tannins, and essential oils that act as antibacterials. Skin is very susceptible to infection or other skin diseases one of which is caused by Staphylococcus aureus bacteria. This research needs to be done to test the antibacterial activity of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The process of extraction of betel leaf and basil leaves was done with 96% ethanol solvent using maceration method. The combinations used in the sample solution were the concentration of ethanol extract of green betel leaf (0%, 15%, 30%, 45%, 60%, 75%) and basil leaf extract (0%, 15%, 30%, 45%, 60 %, 75%). Furthermore, the antibacterial activity was tested for S. aureus with well diffusion method. The data obtained were tested statistically using Anova and Duncan's advanced test. The result of statistical analysis showed difference of drag zone (p <0,05) between various concentration of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The smallest resin zone of ethanol extract of  betel leaf and ethanol extract of basil leaves is at 0% concentration (S0 and K0) and highest at 75% concentration (S5 and K5). While the smallest zone of inhibition for the combination of ethanol extract of betel leaf and ethanol extract of basil leaves at concentration S0K0, S0K1 and S0K2 is 0 mm and highest at S5K5 concentration is 31,3 mm. The higher concentration of betel leaf extract, basil leaf extract and the combination of the two extracts, the inhibition of diameter zone will be better. It can be concluded that the combination of  betel leaf extract and basil leaf extract has the ability to inhibit the growth of S. aureus better than single extract.

Quality Control for Generic Group and Branded Group of Metronidazol Tablets that Bought from Pasar Minggu Area South Jakarta. Quality control for generic group and branded group of metronidazol tablets that bought from Pasar Minggu areas, South Jakarta had been carried out. Three of the samples were belong to the generic group and the other three are from branded group. The purpose of this research was to compare the quality of these two groups that including identification test, dissolution test, assay test and uniformity of dosage units form test. It turned out that both groups fulfill the conditions that stated in The Indonesian Pharmacope 4 th edition, it means that both groups have equal quality.

Daun kelor banyak dibudidayakan oleh masyarakat karena diyakini dapat memberikan banyak manfaat, antara lain bidang farmasi dan makanan. Ekstrak daun kelor (Moringa oleifera L.) mengandung senyawa alkaloid, flavonoid, fenolat, triterpenoida/steroida, dan tanin yang berfungsi sebagai antioksidan. Senyawa zat aktif pada daun kelor dapat diperoleh dengan cara ekstraksi menggunakan pelarut air, karena pelarut air dapat diaplikasikan ke masyarakat sebagai sediaan yang aman untuk dikonsumsi. Umumnya penelitian ekstrak daun kelor menggunakan pelarut air dengan cara infusa atau pelarut organik. Penelitian ekstrak daun kelor yang diperoleh dengan cara pemerasan belum pernah dilakukan, terutama aktivitas antioksidan. Tujuan dari penelitian adalah untuk mengetahui aktivitas antioksidan ekstrak daun kelor dengan metode DPPH dan FRAP sebagai sediaan obat dan makanan. Uji aktivitas antioksidan dilakukan dengan metode 2,2-difenil-I-pikrilhidrazil/DPPH serta metode aktivitas potensial reduksi besi (Ferric Reduction Antioxidant Power/FRAP) yang masing masing memiliki kelebihan pada metodenya. Hasil penelitian ekstrak daun kelor infusa dan pemerasan memiliki kadar fenol total 50,10331±0,005 mg GAE/g dan 47,55012±0,019 mg GAE/g sedangkan kadar flavonoid total 36,56286±0,026 mg QE/g dan 37,76643±0,025 mg QE/g. IC50 ekstrak daun kelor infusa dan pemerasan dengan metode DPPH sebesar 4,12 ppm dan 26,13 ppm serta IC50 ekstrak daun kelor infusa dan pemerasan dengan metode FRAP adalah 11140,06 ppm dan 21529,00 ppm. Berdasarkan hasil tersebut dapat disimpulkan ekstrak daun kelor dengan metode DPPH memiliki aktivitas antioksidan kuat dan metode FRAP memiliki aktivitas antioksidan lemah, sehingga ekstrak daun kelor tersebut dapat digunakan sebagai sediaan obat dan makanan.  Kata kunci : daun kelor, antioksidan, sediaan obat dan makanan

Sensory Analysis of Product Breadfruit (Artocarpus altilis) that has previously been soaked in warm water (Blanching) and a calcium chloride solution. Breadfruit is often used in the form of snack foods. Breadfruit has the potential to produce acrylamide during the frying. Acrylamide is formed from a reducing sugar and an amino acid that is naturally present in food with processed frying, baking and burning. Reduced levels of acrylamide in breadfuit sticks done by blanching and soaking in CaCl 2 solution, but it is feared could change the sensory of product breadfuit sticks. This study was to determine the level of consumer preferences towards product breadfruit sticks with treatment and control (without treatment). Breadfruit stick was blanching at 80 ºC for 10 minutes and soaked in CaCl 2 solution of 0.1 M for 30 minutes, after it was frying and sensory analyzed compared with controls. Sensory analysis conducted by 69 trained panelists using a hedonic test with parameters tested such as color, texture, flavor, taste and overall acceptance. The color parameter was also done a physical analysis of products with Chromameter. Datas were analyzed by T-test at 5% significance level to determine the level of panelists. Statistical analysis of hedonic test showed that the panelists preferred the breadfruit stick control than the treatment ones on the parameters of texture, flavor and overall acceptance. The parameter of color and aroma there were differences in the level a panelists. The result of sensory analysis showed that the panelists acceptance value of the color parameter and aroma breadfruit stick treatment was not significantly different to the control, but the parameter of texture, flavor and overall acceptance of breadfruit stick treatment has a lower value than control.