https://ejournal.umm.ac.id/index.php/farmasains <table> <tbody> <tr> <td>Journal Title</td> <td>:</td> <td>Farmasains : Jurnal Farmasi dan Ilmu Kesehatan</td> </tr> <tr> <td>Initials</td> <td>:</td> <td>Farmasains</td> </tr> <tr> <td>Abbreviation</td> <td>:</td> <td>Farmasains. J. Farm. Il. Kes</td> </tr> <tr> <td>Frequency</td> <td>:</td> <td>2 issues per year (April and November)</td> </tr> <tr> <td>DOI</td> <td>:</td> <td>10.22219</td> </tr> <tr> <td>Print ISSN</td> <td>:</td> <td><a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1344481667&amp;1&amp;&amp;">2086-3373</a></td> </tr> <tr> <td>Online ISSN</td> <td>:</td> <td><a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1522036272&amp;1&amp;&amp;">2620-987X</a></td> </tr> <tr> <td>Editor-in-Chief</td> <td>:</td> <td><a href="https://scholar.google.com/citations?user=VpiOG2sAAAAJ&amp;hl=id" target="_blank" rel="noopener">Nailis Syifa</a></td> </tr> <tr> <td>Associate Editor</td> <td>:</td> <td><a href="https://scholar.google.co.id/citations?user=CsR3n_4AAAAJ&amp;hl=en">Amaliyah Dina Anggraeni</a></td> </tr> <tr> <td>Managing Editor</td> <td>:</td> <td><a href="https://scholar.google.com/citations?hl=id&amp;user=UnifbjIAAAAJ">Alvina Arum Puspitasari</a></td> </tr> <tr> <td>Publisher</td> <td>:</td> <td><a href="https://ejournal.umm.ac.id/index.php">Universitas Muhammadiyah Malang</a></td> </tr> <tr> <td>Citation Analysis</td> <td>:</td> <td><a href="https://scholar.google.co.id/citations?user=7pfPj5IAAAAJ&amp;hl=en&quot;">Google scholar</a></td> </tr> </tbody> </table> <p align="justify">Farmasains is a scientific publication for widespread research and criticism topics in pharmacy science studies. Farmasains is published twice a year in April and November since June 2010 by Department of Pharmacy University of Muhammadiyah Malang. One volume of Farmasains is published in two year calendar.</p> Universitas Muhammadiyah Malang en-US Farmasains : Jurnal Farmasi dan Ilmu Kesehatan 2086-3373 <p>Authors who publish with this journal agree to the following terms:</p> <p>a. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="https://creativecommons.org/licenses/by/4.0/">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</p> <p>b. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</p> <p>c. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See <a href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>).</p> https://ejournal.umm.ac.id/index.php/farmasains/article/view/33835 <p>Banana Corm is banana plant waste that has not been utilized optimally and contains flavonoids which have the potential as natural UV repellents. This study aims to determined the physical-chemical characteristics and preferences of respondents as well as the SPF value of kepok banana corm extract creams. Three cream formulations were carried out using concentration variants of 10% (F1), 20% (F2) and 30% (F3) with physical property tests including organoleptic tests, cream type tests, homogeneity tests, spreadability tests, centrifugation tests and SPF value. The test results show that the three formulations have different colors and aromas and are o/w cream types and have a homogeneous texture. All formulas meet the skin's pH range. In the test results there was a significant difference (p&lt;0.05) in the order of highest spreading power in diameter F3 (5.725 ± 0.01 cm) × F2 (5.24 ± 0.2 cm) × F1 (5.24 ± 0.092 cm ), whereas for the centrifugation test results there was no phase separation in the supply. The results of respondents' preferences for cream showed that the overall cream preparation formula is acceptable and liked by respondents. Based on the research results, it can be concluded that the banana bongol extract cream meets the physical quality requirements based on predetermined parameters and the banana bongol extract cream can be accepted by respondents. Cream with variations in banana weevil concentration of 10%, 20% and 30%, obtained an SPF value in the maximum protection category</p> Andini Mega Rilen Viona Masakana Ellyvina Dini Copyright (c) 2024 Andini, Mega Rilen, Viona Masakana, Ellyvina Dini https://creativecommons.org/licenses/by/4.0 2024-06-04 2024-06-04 9 1 8 18 10.22219/farmasains.v9i1.33835 https://ejournal.umm.ac.id/index.php/farmasains/article/view/33968 <p>Herbal drinks have therapeutic and refreshing properties. Some plethora of botanicals are used as herbal drink ingredients, including simplicia from lemongrass (<em>Cymbopogon nardus</em> L.) and holy basil (<em>Ocinum sanctum</em> <em>L</em>.). This research was performed to assess the organoleptic and chemical characteristics of lemongrass and holy basil simplicia herbal drink named <em>Serangi</em>. The research underwent two phases: organoleptic testing in the first stage and chemical analysis in the second stage to evaluate pH, vitamin C levels, and total phenols in <em>Serangi</em> herbal drink. Three repetitions had been performed to gain data mean values and standard deviation before being analyzed using General Linear ANOVA model (GLM) on the Minitab 20 software. Results revealed panelists' preferences for F3 in terms of color, aroma, and taste, with ratings of 4.12, 4.02, and 4.05, respectively. All <em>Serangi</em> drink samples met the pH requirements, falling within the 3-8 range, where F3 exhibited the highest vitamin C content of 1.224% and total phenol content of 122.10 mg GAE/100g/ml. <em>Serangi</em> herbal drink is rich in vitamin C and secondary metabolites and it offers immune-boosting benefits.</p> Ambar Fidyasari Ayu Ristamaya Yusuf Nafila Nada Dzikri Copyright (c) 2024 Ambar Fidyasari, Ayu Ristamaya Yusuf, Nafila Nada Dzikri https://creativecommons.org/licenses/by/4.0 2024-06-27 2024-06-27 9 1 19 27 10.22219/farmasains.v9i1.33968 https://ejournal.umm.ac.id/index.php/farmasains/article/view/33737 <p>People use Kemloko Fruits as sweets and some also use it as a herbal medicine to reduce uric acid. The sour-tasting Kemloko fruit contains a lot of ascorbic acid. Ascorbic acid and ingredients contained in it have the effect of preventing or reducing uric acid levels. The aim of this research was to treat the antioxidant effect and inhibitory of the xanthine oxidase enzyme Kemloko Fruit extract, as well as determine the phenolic total and flavonoid total levels. The method used to make Kemloko fruit extract uses maceration with ethanol 96% solvent. The phytochemical screening method uses an in-tube reaction for flavonoid content using the Shinoda test, alkaloids using the Dregendorf reagent, saponins using the foam test and terpenoids/steroids using the Liebermann Burchard reagent. Meanwhile, the methods for determining phenolics and flavonoids total are the colorimetric used spectrophotometry UV-Vis, the DPPH methods for antioxidant assay, and measurenment of inhibiting xanthin oxidase activity using a microplate at a wavelength&nbsp; of 375 nm. Qualitative data produced by the ethanol extract of Kemloko fruit contains tannins, flavonoids, alkaloids, terpenoids, saponins and glycosides. Meanwhile, Quantitative data showed that the phenolic and flavonoid total levels were 1465.63±0.003 mgGAE/g extract and&nbsp; 9.52±0.001 µg/mL, respectively, as well as the IC50 for xanthin oxidase enzyme inhibition of&nbsp; 20.65&nbsp; µg/mL and the IC50 antioxidant power of 9.49 ±0.0007 µg/mL. Kemloko fruit ethanol extract contains tannins, flavonoids, alkaloids, terpenoids, saponins and glycosides has inhibitor activity against xanthine oxidase and antioxidant is a strong.</p> Wirasti Wirasti Khusna Santika Rahmasari Isyti'aroh Copyright (c) 2024 Wirasti Wirasti; Khusna Santika Rahmasari; Isyti'aroh https://creativecommons.org/licenses/by/4.0 2024-06-03 2024-06-03 9 1 1 7 10.22219/farmasains.v9i1.33737