PEMBUATAN SEDIAAN BALSEM STICK DARI SEREH (Cymbopogon citratus (DC.) Stapf) SEBAGAI AROMATERAPI

  • okto purba Institut Kesehatan Deli Husada Deli Tua
Keywords: Aromatherapy, lemongrass, essential oil

Abstract

Introduction: Lemongrass plants contain essential oils that can be used as aromatherapy. In the context of efforts to improve public health services in Indonesia, traditional medicine has the opportunity as one of the potential alternative treatments. Society uses traditional medicine in the form of herbal medicine, stew, juice or by rubbing directly on the affected part. Method: Sample in this study was African leaves and palm leaveswhich were taken purposively without comparing samples from other regions, To get the essential oil of lemongrass done by distillation. Result: Aromatherapy balm from essential oil is formulated with some concentrations of 0%, 15%, 20% and 25% of the evaluation of balm which has been done to 3 qualified balm formulas and has good physical quality. Concludes: Citronella essential oil can be made into a supply of balm stick with various concentrations, namely 15%, 20% and 25%. Stick balm made from essential oils of lemongrass can give an aromatherapy effect which is characterized by a refreshing aroma when inhaling the balm preparations and can provide a warm sensation. The best concentration as an aromatherapy stick balm preparation is 25% because it gives the highest aroma and test preferences.

Downloads

Download data is not yet available.

References

Depkes RI. (1989). Materia Medika Indonesia. Jilid V. Jakarta: Direktorat. Jendral Pengawasan Obat dan Makanan. Halaman 1246-1247
Ditjen POM RI. (1979). Farmakope Indonesia. Edisi III. Jakarta: Departemen Kesehatan RI. Halaman 33
Hendrik, W., Erwin., Panggabean, S, A. (2013). Pemanfaatan Tumbuhan Serai Wangi (Cymbopogon nardus (L.) Rendle) Sebagai Antioksidan Alami. Samarinda: Jurnal Kimia Mulawarman. Vol.10 No.2. Halaman 74-76
Jaelani. (2009). Aroma Terapi. Jakarta: Pustaka Populer Obor.
Jumardin, W., Amin, S., Syahdan, M, N. (2015). Formulasi Sediaan Balsem dari Ekstrak Daun Kemangi (Ocimum Sanctum Linn) dan Pemanfaatannya Sebagai Obat Tradisioanal. As-Syifaa. Vol.07 (01). Halaman 70-72
Lindani, A. (2016). Perbandingan Pengukuran Kadar Air Metode Moisture Analyzer Dengan Metode Oven Pada Produk Biskuit Sandwich Cookies Di Pt Mondelez Indonesia Manufacturing. Bogor: Departemen Ilmu Dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor. Halaman 11
Pibriani, E., Melany, D., Mulyo, H, T dan Kurniawan, T, M. (2012). Balsem Jahe Stick Usaha Pengoptimalan Pemanfaatan Rempah Jahe Melalui Balsem Sebagai Alternatifnya. Yogyakarta: PKMK 2-12-1. Halaman 1-2
Prabandari, S., Febriyanti, R. (2017). Formulasi dan Aktivitas Kombinasi Minyak Jeruk dan Minyak Sereh pada Sediaan Lilin Aromaterapi. Tegal: Jurnal Para Pemiki. Volume 6. Nomor 1. Halaman 124-125
Yati, K., Dwita, P, L., Oktaviana, L dan Gantini, N, V. (2018). Perbandingan Penggunaan Minyak Zaitun, VCO dan Minyak Jojoba Terhadap Sifat Fisik Balsem Stick Jintan Hitam (Nigella sativa L.) dan Aktivitas Antiinflamasi Subkutan. Makassar: Prosiding Kolokium Doktor dan Seminar Hasil Penelitian Hibah. Halaman 564-565
Zulkarnain, I., Aminullah. (2012). Formulasi Minyak-Minyak Menguap Menjadi Sediaan Balsem Counterirritant. Makassar: As-Syifaa. Volume 04. Nomor 01. Halaman 32-34
Published
2020-10-31