Buah naga merah (Hylocereus polyrhizus) merupakan salah satu buah yang memiliki banyak manfaat bagi kesehatan, dimana kandungan antioksidan tertinggi berada pada kulit buah naga merah. Penelitian ini bertujuan untuk mengetahui formulasi masker wajah gel peel off ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan variasi konsentrasi polivinil alkohol (PVA) yang memenuhi syarat evaluasi fisik gel. Masker wajah gel peel off dengan kandungan ekstrak kulit buah naga merah dibuat dalam tiga formula dengan variasi konsentrasi polivinil alkohol (F1 : 6%, F2 : 10%, dan F3 : 14%) sebagai pembentuk lapisan film. Evaluasi fisik yang dilakukan, yaitu berupa uji organoleptis, uji pH, uji viskositas, uji waktu kering, dan uji daya sebar yang dilakukan selama penyimpanan 28 hari pada suhu ruang (25oC) dan suhu dingin (8oC). Hasil penelitian menunjukkan bahwa formula masker wajah gel peel off ekstrak kulit buah naga merah memenuhi syarat evaluasi fisik selama penyimpanan 28 hari pada suhu dingin untuk formula F2 dan F3. Hasil evaluasi fisiknya yaitu kedua formula memiliki bentuk yang konsisten, tidak mengalami perubahan warna dan bau, memiliki pH yang memenuhi syarat dan stabil yaitu berada pada pH 6, pada uji daya sebar dan uji waktu kering memenuhi syarat yaitu daya sebar antara 5,12-6,82 cm dan waktu kering antara 25-30 menit. Formula masker wajah gel peel off ekstrak kulit buah naga merah dengan variasi konsentrasi PVA yang memenuhi syarat evaluasi fisik gel selama penyimpanan 28 hari pada suhu dingin adalah F2 dan F3.

Objective: The aim of this study was to obtain a peel off gel facial mask preparation from Arabica coffee fruit peel extract that meets the requirements and to determine the antioxidant activity of Arabica coffee fruit peel extract and peel off gel facial mask preparation from coffee fruit peel extract Methods: In this study, three formulations of peel off gel facial mask were made with 3 variations in the concentration of coffee fruit peel extract, namely F1 (1%), F2 (2%), and F3 (3%). Furthermore, the preparation was evaluated for 28 d of storage at room temperature (25-30 °C) and cold temperature (8 °C) which included organoleptic, pH, spreading ability, homogeneity, viscosity, dry time, and antioxidant activity. Results: The results of the evaluation showed that F1, F2, and F3 met the requirements which included organoleptic, pH, spreading ability, homogeneity, viscosity, and dry time. The antioxidant activity of the coffee fruit peel extract was very strong (IC50 17.36 µg/ml). The antioxidant activity in the peel off gel facial mask sample of formula F1 (IC50 75.63 µg/ml) and formula F2 (IC50 50.71 µg/ml) was strong, and for formula F3 was very strong (IC50 21.44 µg/ml). Conclusion: All formulas met the evaluation requirements, arabica coffee fruit peel extract and peel of gel facial mask preparation (F3) have very strong antioxidant activity.

<p>One of the manual brewing techniques is the pour-over V60 method. It uses a filter paper, which is suspected of containing chlorine as a paper bleaching agent that will dissolve in coffee. Health problems that can be caused by consuming chlorine-containing beverages in the long term can cause directly disease related to liver, bladder, intestinal cancers, arteriosclerosis, high blood pressure, pneumonia, bronchitis, dyspnea, and allergies. This study aims to determine the chlorine content of brewed robusta coffee using the brew V60 method. The chlorine test with the colour reaction method and the precipitation test as qualitative analysis to determine chlorine levels is an argentometric titration with the Mohr method. This research shows that all three samples of filter paper and coffee with V60 brewing method contain chlorine. The titration result shows that chlorine levels in filter paper brand A are 81.9 mg/L, brand B 49.9 mg/L, and brand C 69.9 mg/L. Levels of chlorine in V60 brewed coffee brand A are 44.6 mg/L, brand B 21.9 mg/L, and brand C 28.6 mg/L. This research concludes that the chlorine content in filter paper and V60 coffee brewing beverages on brand A, brand B, and brand C is unqualified according to WHO regulation about chlorine qualification for clean drinking water, which is 5 mg/L<em>.</em></p>

Kulit buah mangga (Mangifera indica L.) memiliki kandungan senyawa flavonoid yang dapat digunakan sebagai tabir surya. Penelitian ini bertujuan untuk memperoleh sediaan losion tabir surya dari ekstrak kulit buah mangga irwin dan mengetahui formula losion mana yang memenuhi syarat evaluasi fisik, serta untuk mengetahui pengaruh variasi ekstrak kulit buah mangga Irwin terhadap hasil evaluasi fisik. Formula losion tabir surya dibuat dengan 3 variasi konsentrasi ekstrak kulit buah mangga irwin  yaitu F1 (0,3%), F2 (0,5%), dan F3 (0,7%). Evaluasi fisik formulasi losion tabir surya yang telah dibuat dilakukan selama 28 hari penyimpanan pada suhu ruang meliputi evaluasi organoleptis, daya sebar, homogenitas, pH, viskositas dan tipe emulsi yang digunakan. Hasil penelitian ini menunjukkan bahwa sediaan losion tabir surya dapat dibuat dari ekstrak kulit buah mangga irwin dan sediaan losion tabir surya ekstrak kulit buah mangga menunjukkan F1, F2, dan F3 memenuhi syarat hasil evaluasi fisik yang meliputi organoleptis, daya sebar, homogenitas, pH, viskositas, dan tipe emulsi. Variasi konsentrasi ekstrak kulit buah mangga irwin memberikan hasil berbeda berpengaruh secara signifikan (p<0,05) terhadap evaluasi daya sebar serta tidak berpengaruh secara signifikan (p>0,05) terhadap evaluasi pH dan evaluasi viskositas.

Canker sore which in medical terms is called aphthous stomatitis is a wound in the mouth that can cause pain and discomfort. Piper betel leaf can be used for strengthening the teeth, cure canker sores, treat the bad breath and stop the gum from bleeding. The research aimed to determine the edible film formula of betel leaf ethanol extract that met the physical evaluation requirements and to determine the effect of variation concentration of sorbitol and HPMC (Hydroxypropyl methylcellulose) on the physical evaluation. Edible film preparation from betel leaf extract is a thin layer made from the basic ingredients of corn starch, sorbitol, and HPMC. In this research, 3 edible film formulas were made with variations in the concentration of sorbitol and HPMC, namely: F1 (5%;5%), F2 (4%;4%), F3 (3%;3%). Data of evaluation results were analyzed statistics by Kruskal wallis method. The results showed that F1, F2 and F3 meet the physical evaluation requirements for edible film dosage. Variations in the concentration of sorbitol and HPMC gave different results significantly influence (p<0.05) on weight uniformity, film thickness, solubility and dissolution time, and did not significantly influence (p>0.05) on the organoleptic test, fragility of edible film, water resistance (swelling) and moisture content.Keywords: Betel leaf extract, edible film, HPMC, canker sore, sorbitol