<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Elmi Sariani Hasibuan</style></author><author><style face="normal" font="default" size="100%">Ayus Diningsih</style></author><author><style face="normal" font="default" size="100%">Cory Linda Futri Harahap</style></author><author><style face="normal" font="default" size="100%">Anto J. Hadi</style></author><author><style face="normal" font="default" size="100%">Hafni Nur Insan</style></author><author><style face="normal" font="default" size="100%">Rini Fitriani Dongoran</style></author><author><style face="normal" font="default" size="100%">Haslinah Ahmad</style></author><author><style face="normal" font="default" size="100%">Hapiz Arlanda Sani</style></author><author><style face="normal" font="default" size="100%">Anwar Mallongi</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Microencapsulation of Paracetamol with Polycaprolacone Coating</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Microencapsulation</style></keyword><keyword><style  face="normal" font="default" size="100%">Paracetamol</style></keyword><keyword><style  face="normal" font="default" size="100%">Polycaprolactone</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2025</style></year><pub-dates><date><style  face="normal" font="default" size="100%">January 2025</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">17</style></volume><pages><style face="normal" font="default" size="100%">89-94</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;Paracetamol is widely used as a medicine for fever and pain. Paracetamol has a normal half-life in the blood of 2 hours. If paracetamol is consumed frequently it will cause stomach irritation. This research aims to cover the unpleasant taste of paracetamol by microencapsulating using a coating and changing the release of paracetamol microcapsules. In this study, the coating material used was polycaprolactone because polycaprolactone is a biodegradable coating material. The amount of coating used in this study was 1.5g, 3g and 4.5g. Paracetamol microencapsulation was carried out in evaluation tests, namely organoleptic examination and particle size. Then a characterization test was carried out, namely the surface morphology test of the paracetamol microencapsulation using the Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR) method and the dissolution test. The research results showed that the concentration obtained by Formula 1 was 95.66%, Formula 2 was 97.17 and F3 was 98.81. The dissolution test results showed that the largest dissolution percentage of microcapsules in formula 1 was 97.85% at 50 minutes, formula 2 was 98.13 at 55 minutes and formula 3 was 98.91% at 60 minutes. Microencapsulation of paracetamol with polycaprolactone can cover the bitter taste and changing the release of paracetamol microcapsules into sustained release preparations.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">1</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">89</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Elmi Sariani Hasibuan&lt;sup&gt;1*&lt;/sup&gt;, Ayus Diningsih&lt;sup&gt;1&lt;/sup&gt;, Cory Linda Futri Harahap&lt;sup&gt;1&lt;/sup&gt;, Anto J. Hadi&lt;sup&gt;2&lt;/sup&gt;, Hafni Nur Insan&lt;sup&gt;2&lt;/sup&gt;, Rini Fitriani Dongoran&lt;sup&gt;2&lt;/sup&gt;, Haslinah Ahmad&lt;sup&gt;2&lt;/sup&gt;, Hapiz Arlanda Sani&lt;sup&gt;2&lt;/sup&gt;, Anwar Mallongi&lt;sup&gt;3,*&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Departemen Farmasi, Fakultas Kesehatan, Universitas Aufa Royhan, Padangsidimpuan, Sumatera Utara, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Departemen Kesehatan Masyarakat, Fakultas Kesehatan, Universitas Aufa Royhan, Padangsidimpuan, Sumatera Utara, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Department of Environmental Health, Faculty of Public Health, Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Ayus Diningsih</style></author><author><style face="normal" font="default" size="100%">Cory Linda Futri Harahap</style></author><author><style face="normal" font="default" size="100%">Elmi Sariani Hasibuan</style></author><author><style face="normal" font="default" size="100%">Rudi Dalimunthe</style></author><author><style face="normal" font="default" size="100%">Nefonavratilova Ritonga</style></author><author><style face="normal" font="default" size="100%">Haslinah Ahmad</style></author><author><style face="normal" font="default" size="100%">Anto J. Hadi</style></author><author><style face="normal" font="default" size="100%">Hapiz Arlanda Sani</style></author><author><style face="normal" font="default" size="100%">Anwar Mallongi</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Cookies Formula for Oat (Avena sativa L.) and Plainnates (Musa Paradisiaca L.) as Alternative Food Ingredients</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Alternative Food.</style></keyword><keyword><style  face="normal" font="default" size="100%">Cookies</style></keyword><keyword><style  face="normal" font="default" size="100%">King Banana</style></keyword><keyword><style  face="normal" font="default" size="100%">Oats</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2024</style></year><pub-dates><date><style  face="normal" font="default" size="100%">August 2024</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">16</style></volume><pages><style face="normal" font="default" size="100%">910-915</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;&lt;!-- x-tinymce/html --&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;Cookies in circulation have a high amount of vegetable or animal fat (20-30% based on flour weight) and fiber content low Because material main cookies Which There is in market that is flour flour, necessary innovation for develop product &lt;em&gt;cookies that are low in calories&lt;/em&gt; and &lt;em&gt;have high fiber content,&lt;/em&gt; Wrong the only one with use material main oats (&lt;em&gt;Avena sativa&lt;/em&gt; L.). The aim of this research is to analyze whether OAT ( &lt;em&gt;Avena sativa&lt;/em&gt; L. ) and Raja banana (&lt;em&gt;Musa Paradisiaca &lt;/em&gt;L.) can be formulated as cookies that have low calorie content and sensory evaluation of cookies using color, taste, aroma and texture parameters. This research is true experimental research carried out in the laboratory. Cookies made with the composition of oats and plantain are F1 ( 120gr: 80gr), F2 (150gr: 50gr), F3 (180gr: 20gr). Based on the research results obtained, it is stated that the ash content, water content, carbohydrate content, protein content, fat content and total energy (calories) are respectively as follows: In the control (0.74%; 3.38%; 92 .2%; 2.62%; 4.8% and 422kcal), F1 (3.50%; 4.70%; 78.97%; 5.25%; 12.20% and 446 kcal), F2 ( 3.42%; 4.24%; 70.99; 8.75%; 18.00; .96% and 481%). The results of the sensory test stated the p value: 0.000, which means there is a difference. Oats ( &lt;em&gt;Avena sativa&lt;/em&gt; L. ) and plantains (&lt;em&gt;Musa Paradisiaca &lt;/em&gt;L.) can be formulated into low-calorie cookies. Based on the sensory evaluation, it was stated that there were differences in the panelists' preferences for the color, taste, aroma and texture of oat and plantain cookies. In order to carry out further analysis for the application of cookies to mice as a low-calorie diet food.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">4</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">910</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p&gt;&lt;!-- x-tinymce/html --&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Ayus Diningsih&lt;sup&gt;1*&lt;/sup&gt;, Cory Linda Futri Harahap&lt;sup&gt;1&lt;/sup&gt;, Elmi Sariani Hasibuan&lt;sup&gt;1&lt;/sup&gt;, Rudi Dalimunthe&lt;sup&gt;1&lt;/sup&gt;, Nefonavratilova Ritonga&lt;sup&gt;2&lt;/sup&gt;, Haslinah Ahmad&lt;sup&gt;2&lt;/sup&gt;, Anto J. Hadi&lt;sup&gt;2&lt;/sup&gt;, Hapiz Arlanda Sani&lt;sup&gt;2&lt;/sup&gt;, Anwar Mallongi&lt;sup&gt;3,*&lt;/sup&gt; &lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Pharmacy, Faculty of Health,&amp;nbsp;Aufa Royhan University, Padangsidimpuan, North Sumatra, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Department of Public Health, Faculty of Health,&amp;nbsp;Aufa Royhan University, Padangsidimpuan, North Sumatra, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Department of Environmental Health, Faculty of Public Health,&amp;nbsp;Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Henniyati Harahap</style></author><author><style face="normal" font="default" size="100%">Aminuddin Syam</style></author><author><style face="normal" font="default" size="100%">Sukri Palutturi</style></author><author><style face="normal" font="default" size="100%">Muhammad Syafar</style></author><author><style face="normal" font="default" size="100%">Anto J. Hadi</style></author><author><style face="normal" font="default" size="100%">Haslinah Ahmad</style></author><author><style face="normal" font="default" size="100%">Hapiz Arlanda Sani</style></author><author><style face="normal" font="default" size="100%">Anwar Mallongi</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Stunting and Family Socio-Cultural Determinant Factors: A Systematic Review</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Family Behavior</style></keyword><keyword><style  face="normal" font="default" size="100%">Health Education</style></keyword><keyword><style  face="normal" font="default" size="100%">Social Culture</style></keyword><keyword><style  face="normal" font="default" size="100%">Stunting</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2024</style></year><pub-dates><date><style  face="normal" font="default" size="100%">February 2024</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">16</style></volume><pages><style face="normal" font="default" size="100%">268-275</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Background:&lt;/strong&gt; Stunting is a major public health problem in many developing countries including Indonesia and several ethnic groups have a very high prevalence of stunting which is caused by socio-cultural factors in the family. &lt;strong&gt;Objective: &lt;/strong&gt;This study aims to review family social and cultural factors in relation to stunting.&lt;strong&gt; Method: &lt;/strong&gt;This research uses a systematic review using the PRISMA method. There are 5 steps in this method namely determining the literature topic, searching for sources, selecting relevant sources, grouping and analyzing, and summarizing published research articles on family social culture on stunting published between 2018-2022 in the online article databases PubMed, Proquest, Scopus, Google Scholar and Sciencedirect. Data collection techniques by entering keywords in the database, keywords used: family social culture, intervention AND family environment risk of stunting*social demographics OR health education OR family empowerment OR maternal nutritional behavior OR family empowerment AND stunting. Screening consists of title, abstract, year of research, and methods used. Next, sorting the articles according to the predetermined inclusion criteria. The inclusion criteria in this study are: (1) Quantitative type of research with primary data; (2) Contains research results on socio-cultural factors that influence stunting in children; (3) the year the research was published in the last five years (2018-2022), (4) the sample used was families (children), (5) the text of the article was in English. A total of 18 of 1,544 articles met the inclusion criteria for this review material. &lt;strong&gt;Results:&lt;/strong&gt; This study shows that from the 18 selected articles it was found that stunting is caused by socio-cultural and family demographics, family nutritional behavior, and the family environment at risk of stunting. In addition, a model of health education and family empowerment based on family socio-culture was obtained. &lt;strong&gt;Conclusion:&lt;/strong&gt; This study found that family social culture is a significant determinant of stunting.Therefore, further research needs to be carried out to complete our understanding of the complexity of the stunting problem.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">1</style></issue><work-type><style face="normal" font="default" size="100%">Review Article</style></work-type><section><style face="normal" font="default" size="100%">268</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Henniyati Harahap&lt;sup&gt;1,5&lt;/sup&gt;, Aminuddin Syam&lt;sup&gt;2&lt;/sup&gt;, Sukri Palutturi&lt;sup&gt;3&lt;/sup&gt;, Muhammad Syafar&lt;sup&gt;4&lt;/sup&gt;, Anto J. Hadi&lt;sup&gt;5&lt;/sup&gt;, Haslinah Ahmad&lt;sup&gt;5&lt;/sup&gt;, Hapiz Arlanda Sani&lt;sup&gt;5&lt;/sup&gt;, Anwar Mallongi&lt;sup&gt;6,&lt;/sup&gt;*&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Doctoral Program Student, Faculty of Public Health, Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Department of Nutritional Sciences, Faculty of Public Health, Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Department of Health Policy and Administration, Faculty of Public Health, Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;4&lt;/sup&gt;Department of Health Promotion and Behavioral Sciences, Faculty of Public Health, Hasanuddin University, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;5&lt;/sup&gt;Department of Public Health, Faculty of Health, Aufa Royhan University, Padangsidimpuan, North Sumatera, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;6&lt;/sup&gt;Department of Environmental Health, Faculty of Public Health, Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Cory Linda Futri Harahap</style></author><author><style face="normal" font="default" size="100%">Hakim Soleh Harahap</style></author><author><style face="normal" font="default" size="100%">Susi Yanti</style></author><author><style face="normal" font="default" size="100%">Elmi Sariani</style></author><author><style face="normal" font="default" size="100%">Anto J. Hadi</style></author><author><style face="normal" font="default" size="100%">Nefonavratilova Ritonga</style></author><author><style face="normal" font="default" size="100%">Haslinah Ahmad</style></author><author><style face="normal" font="default" size="100%">Hapiz Arlanda Sani</style></author><author><style face="normal" font="default" size="100%">Anwar Mallongi</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Testing the Effectiveness of Anti-Aging Cream Preparations with Snakefish Extract (Channa Striata)</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Anti-Aging Cream</style></keyword><keyword><style  face="normal" font="default" size="100%">Formula</style></keyword><keyword><style  face="normal" font="default" size="100%">Snakehead Fish Extract</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2024</style></year><pub-dates><date><style  face="normal" font="default" size="100%">October 2024</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">16</style></volume><pages><style face="normal" font="default" size="100%">1164-1169</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Background: &lt;/strong&gt;Skin aging is caused by dry, rough, scaly, less elastic skin with wrinkles and fold lines. Snakehead fish extract has high antioxidant activity so it can be used as an active ingredient in &lt;em&gt;antiaging cosmetics&lt;/em&gt;.&lt;strong&gt; Objective: &lt;/strong&gt;The aim of this research was to see the effectiveness of snakehead fish extract cream as an &lt;em&gt;anti-aging agent&lt;/em&gt;. &lt;strong&gt;Methods: &lt;/strong&gt;This research method includes formulating snakehead fish extract cream preparations with various concentrations including: 2.5% (F1), 5% (F2), 7.5% (F3), 10% (F4), evaluating the physical preparations in the form of: organoleptic test, homogeneity test, pH test, stability test, irritation test on volunteer skin, and&lt;em&gt; anti-aging effectiveness test&lt;/em&gt; on volunteer skin for 4 weeks with 3 parameter tests, namely water content, pores and wrinkles.&lt;strong&gt; Results:&lt;/strong&gt; The results of the study showed that there were changes that occurred in the volunteers as seen in the measurements of water content, pores and wrinkles on the volunteers' faces. A good increase in changes was found in the F4 formula (10%) in the wrinkle parameter test, namely 26.80%. The number of wrinkles in volunteers from some wrinkles to few wrinkles. The conclusion of this research shows that snakehead fish extract ( &lt;em&gt;Channa striata&lt;/em&gt; ) can be formulated in the form of a homogeneous cream dosage with a pH of 5.8 – 6.7, and is stable when stored for 12 weeks at room temperature and does not cause skin irritation. &lt;strong&gt;Conclusions: &lt;/strong&gt;There are differences in the results of each concentration of snakehead fish extract cream in influencing &lt;em&gt;anti-aging effectiveness&lt;/em&gt;. The best concentration of 10% snakehead fish extract showed better results compared to other creams in reducing the number of wrinkles on volunteers' facial skin.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">1164</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Cory Linda Futri Harahap&lt;sup&gt;1*&lt;/sup&gt;, Hakim Soleh Harahap&lt;sup&gt;1&lt;/sup&gt;, Susi Yanti&lt;sup&gt;1&lt;/sup&gt;, Elmi Sariani&lt;sup&gt;1&lt;/sup&gt;, Anto J. Hadi&lt;sup&gt;2&lt;/sup&gt;, Nefonavratilova Ritonga&lt;sup&gt;2&lt;/sup&gt;, Haslinah Ahmad&lt;sup&gt;2&lt;/sup&gt;, Hapiz Arlanda Sani&lt;sup&gt;2&lt;/sup&gt;, Anwar Mallongi&lt;sup&gt;3,*&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Pharmacy, Faculty of Health, Aufa Royhan University, Padangsidimpuan, North Sumatra, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Department of Public Health, Faculty of Health, Aufa Royhan University, Padangsidimpuan, North Sumatra, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Department of Environmental Health, Faculty of Public Health, Hasanuddin University, Makassar, INDONESIA.&lt;/p&gt;
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