http://jurnal.poltekkespim.ac.id/index.php/pharmademica/issue/feed PHARMADEMICA : Jurnal Kefarmasian dan Gizi 2025-09-16T19:37:40+07:00 Dr. Oktavina Kartika Putri, M.Si., M.Sc pharmademica@poltekkespim.ac.id Open Journal Systems <p><strong>PHARMADEMICA : Jurnal Kefarmasian dan Gizi</strong> is an Open Access Scientific Journal published by LPPM-KI Politeknik Kesehatan Putra Indonesia Malang (POLTEKKES PIM, formerly AKAFARMA-AKFAR PIM). <strong>PHARMADEMICA : Jurnal Kefarmasian dan Gizi</strong> publishes original research article in all areas of :</p> <ol> <li>Clinical Pharmacy</li> <li>Pharmaceutical Chemistry</li> <li>Pharmaceutics</li> <li>Community Pharmacy</li> <li>Pharmacognosy</li> <li>Phytochemistry</li> <li>Pharmaceutical Analysis</li> <li>Biochemistry</li> <li>Clinical Nutrition</li> <li>Community Nutrition</li> <li>Functional Foods</li> </ol> <p><strong>PHARMADEMICA : Jurnal Kefarmasian dan Gizi</strong> accepts submissions all year round. Editorial board receives the articles from the educators, observers, researchers to be published after having selection, peer review, and serious editing. This journal publishes a manuscript written in Indonesian, twice a year in March and September.</p> http://jurnal.poltekkespim.ac.id/index.php/pharmademica/article/view/79 Antioxidant Potential of Crab Shell Extract (Portunus pelagicus) from Pekalongan, Central Jawa, Indonesia 2025-07-16T12:21:23+07:00 Nur nurermawati29@gmail.com Khafid Mahbub c@g.com Sri Mumpuni Yuniarsih c@g.com Kharisma Wido Wiranti c@g.com Felicia Aurelia Octaviani c@g.com <p><em>Free radicals contribute to oxidative stress, which plays a key role in degenerative diseases. Antioxidants neutralize free radicals, preventing cellular damage. This study evaluates the antioxidant activity of Portunus pelagicus shell extract from Wonokerto, Pekalongan Regency, using the </em><em>1,1-diphenyl-2-picrylhydrazyl</em> <em>(DPPH) method. Extraction was performed through demineralization, deproteinization, and maceration with virgin coconut oil. Phytochemical analysis confirmed the presence of terpenoids, which are known for their antioxidant properties, but Thin Layer Chromatography (TLC) did not detect astaxanthin. Antioxidant activity testing at concentrations of 5, 10, 50, and 100 ppm resulted in an IC<sub>50</sub> value of 549.40 ppm, indicating very weak antioxidant potential. The absence of astaxanthin and the weak activity may be due to extraction method limitations, solvent choice, or low concentrations of active compounds. These findings highlight the need for optimized extraction techniques to enhance the bioactive potential of crab shell-derived compounds. This study contributes to marine biowaste utilization and provides insights into improving antioxidant properties for pharmaceutical and nutraceutical applications.</em></p> 2025-09-16T00:00:00+07:00 Copyright (c) 2025 Nur, Khafid Mahbub, Sri Mumpuni Yuniarsih, Kharisma Wido Wiranti, Felicia Aurelia Octaviani http://jurnal.poltekkespim.ac.id/index.php/pharmademica/article/view/80 Optimization of Ethanol Extract Gel Nanoparticle Formulation of Secang Wood (Caesalpinia Sappan L.) as Antibacterial Against Propionibacterium Acnes 2025-07-16T12:45:11+07:00 Zahra Febriana Maharani zahrafebriana899@gmail.com Nanda Dwi Akbar c@g.com Margareta Retno Priamsari zahrafebriana899@gmail.com <p>Nanoparticle gel is a colloid consisting of nanometer-sized particles made from cosmetic active ingredients or other materials that are evenly distributed in a gel matrix. The purpose of this study was to determine the antibacterial activity of nanoparticle gel preparations of sappanwood extract against Propionibacterium acnes. The sappanwood extract was extracted by remaceration 70% ethanol then the extract was tested for antibacterial activity at concentrations of 20, 40, 60, and 80% using Nutrient Agar media against P. acnes. The results showed that the minimum inhibitory concentration of sappanwood extract appeared at a concentration of 20%. Spreadability and adhesiveness were 5.90 ± 0.06 and 14.96 ± 0.01, respectively. The results of the statistical analysis test with one sample t-test showed a p value&gt; 0.05 so that the response of spreadability and adhesiveness between predictions was not significantly different from the actual. The optimal formula of sappanwood extract gel nanoparticles has moderate antibacterial activity against P. acnes.</p> 2025-09-17T00:00:00+07:00 Copyright (c) 2025 Zahra Febriana Maharani, Nanda Dwi Akbar, Margareta Retno Priamsari http://jurnal.poltekkespim.ac.id/index.php/pharmademica/article/view/96 The Effect of Acidification Method Using Natural Vinegar on the Physical and Chemical Characteristics of Virgin Coconut Oil (VCO) Based on SNI 2025-09-08T12:25:55+07:00 Putri Indah Sayakti putriindahsayakti@gmail.com Nessa Astika Maharani putriindahsayakti@gmail.com Siti Anisa putriindahsayakti@gmail.com Reva Aura Febriani putriindahsayakti@gmail.com Hafiz Ramadhan cyplux@gmail.com Didik Rio Pambudi cyplux@gmail.com <p><em>Virgin coconut oil is a modified result of coconut oil production. One method of making a VCO is by the acidification method using vinegar. In the process of making VCO, natural vinegar can produce good quality and environmentally friendly VCO because it comes from the fermentation process of organic materials, while commercial vinegar only contains acetic acid and gives a sharp taste and smell. This study aims to determine the effect of using commercial vinegar, kepok banana peel vinegar, honey pineapple peel vinegar, and rice vinegar made by the acidification method on the physical and chemical characteristics of VCO, as per SNI standards. Data were analyzed using ANOVA test. The results of physical and chemical quality tests of 5 samples obtained organoleptic test results, clear color, distinctive coconut odor, and distinctive taste of coconut oil. Specific gravity test 0.9178g/mL, 0.9166g/mL, 0.9175g/mL, 0.9175g/mL, and 0.9164g/mL. Water content test 0.1295%, 0.0486%, 0.0553%, 0.0511% and 0.1524%. Free fatty acid test 0.1390%, 0.1056%, 0.1144%, 0.1178, and 0.1822%. Peroxide number test 0.5457mgek/kg, 0.4933mgek/kg, 0.5670mgek/kg, 0.5113mgek/kg and 0.5889mgek/kg. So it can be concluded that the five samples produce physical and chemical characteristics in accordance with SNI. Based on the results of the ANOVA test, it is known that there is no significant effect on the value of specific gravity, water content, free fatty acid number and peroxide number with the use of commercial vinegar and natural vinegar compared to commercial VCO.</em></p> 2025-09-18T00:00:00+07:00 Copyright (c) 2025 Putri Indah Sayakti, Nessa Astika Maharani, Siti Anisa, Reva Aura Febriani, Hafiz Ramadhan, Didik Rio Pambudi