PharmaCine : Journal of Pharmacy, Medical and Health Science

Papaya Leaf Extract Utilization Formulation (Carica papaya L.) as a Pesticide Vegetable

2024-10-15T16:44:42+07:00

Background: Many people do not understand how to use synthetic pesticides so that they can be harmful to humans. The use of pesticides made from nature can be a solution for the community, not only materials that are easily available but also ingredients that are safer because they use natural ingredients. Papaya leaves (Carica papaya L.) contain saponin and flavonoid compounds where these compounds can cause the death of pests. Aim: This study aims to formulate it in pesticide preparations and then evaluate it so that it can be seen that the concentration of pesticide preparations is good Method: This type of research is experimental in the laboratory by making 3 formulas consisting of F1 with a concentration of 8% papaya leaf extract, F2 12% and F3 16%. The tests include organoleptic, homogeneity and pH. Result: The results showed that the organoleptic tests carried out on all formulations did not have much difference, starting from the smell and shape they both had a liquid form, a distinctive smell of papaya leaves, only the concentrations from small to large experienced a brown to greenish-brown color. The homogeneity test results from the three formulations were not homogeneous and the pH test results were the more extracts, the higher the pH value. Conclusion:. Papaya leaf extract with concentrations of 8%, 12%, and 16% can be formulated in the form of pesticide preparations.

Keywords: Excessive Synthetic Pesticides, Papaya Leaves (Carica papaya L.), Pesticides, Pests

Identification of the Bacterial Content of Vibrio cholerae On Tuna Fish Pepes (Thunnus sp.)

2024-09-20T19:49:17+07:00

Tuna (Thunnus sp.) is one of the potential fishery products because it has a high protein content. Tuna fish can be processed into various kinds of processing, one of which is pepes ikan which is a traditional Indonesia dish. Processed fishery products such as pepes can also experience a decrease in quality, one of which can be caused by the presence of bacteria, such as Vibrio cholerae bacteria. Vibrio cholerae is an opportunistic pathogen in estuarine and marine environments. These bacteria can be transferred into the food matrix causing illness if consumed by humans. The purpose of this study is to identify the content of Vibrio cholerae bacteria in tuna fish pepes processed products. The results of biochemical tests based on SNI 01-2332.4-2006 show that tuna fish pepes originating from one MSME in the Special Region of Yogyakarta does not contain or are negative for Vibrio cholerae so that it is suitable for marketing and human consumption.

Keywords: Microbiology, Fishery Products, Processed Products, Tuna Fish, Vibrio cholerae.

Behavioral Factors Associated with the Incidence of Hypertension at Serpong I Primary Health Care, South Tangerang City

2024-09-26T14:23:47+07:00

Background: Hypertension is frequently regarded as a significant health concern. This is corroborated by the annual increase in hypertension cases. Behavioral factors, including smoking, physical activity, consumption of salty foods, and consumption of fatty foods, have been identified as risk factors for hypertension. Objective: The objective of this study is to examine the behavioral factors associated with the incidence of hypertension at the Serpong I Primary Health Care in South Tangerang City in 2024. Methods: The study employed a quantitative research design with a cross-sectional study structure and an analytic approach, utilizing the Chi-square test was conducted to examine the relationship between the independent variables and the incidence of hypertension. The study was conducted over a period of six months, from February to August 2024. The population under investigation in this study consisted of all individuals who visited the Serpong I Primary Health Care in South Tangerang City. The sample size for this study was 101 individuals, selected using the purposive sampling technique. The data were subjected to univariate and bivariate analyses. Results: The frequency distribution demonstrated that a greater proportion of respondents did not smoke (74, 73.3%), engaged in sufficient physical activity (72, 71.3%), consumed excessive amounts of salty foods (53, 52.5%), and consumed fatty foods (53, 52.5%). The results of the Chi-square test indicate that the variable most strongly associated with the incidence of hypertension (Pvalue <0.05) is the consumption of salty foods (P-value <0.001). While variables that are not associated (Pvalue > 0.05) include smoking (Pvalue = 0.661), physical activity (Pvalue = 0.173), and consumption of fatty foods (Pvalue = 0.079). Conclusion: The findings indicate a correlation between excessive sodium consumption and the prevalence of hypertension at the Serpong I Primary Health Care in South Tangerang in 2024. It is recommended that respondents to reduce the consumption of foods with high sodium content.

Keywords: Hypertension; Risk Factors; Behavior;Primary Health Care.