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All Journal Jurnal Pengabdian UntukMu NegeRI JURNAL FARMASI GALENIKA Indonesian Journal of Pharmaceutical and Clinical Research Unri Conference Series: Community Engagement Jurnal Indah Sains dan Klinis
Permata, Yade Metri
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Religion Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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ANALISIS KADAR KALIUM DAN DAYA LARUT KALSIUM OKSALAT OLEH INFUSA SELADA (Lactuca sativa L.) SECARA SPEKTROFOTOMETRI SERAPAN ATOM Permata, Yade Metri; Angkat, Lisbeth; Wahyuni, Henny Sri
JURNAL FARMASI GALENIKA Vol 4 No 2 (2017): Jurnal Farmasi Galenika Volume 4 No. 2, 2017
Publisher : Sekolah Tinggi Farmasi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.213 KB)

Abstract

Obat-obatan dari bahan tumbuhan sudah menjadi bagian dari kehidupan sehari-hari masyarakat Indonesia. Selada (Lactuca sativa L.) merupakan sayuran yang sudah lama dikonsumsi oleh masyarakat karena mempunyai penampilan yang menarik dengan warna hijau yang segar, dapat digunakan sebagai lalapan, dan mempunyai nilai tambah terhadap kesehatan. Selada mempunyai kandungan gizi yang tinggi terutama mineralnya seperti kalium, natrium, magnesium, kalsium, fosfor, dan zat besi, vitamin A, vitamin B, dan vitamin C. Tumbuhan yang mempunyai kandungan kalium yang tinggi mempunyai daya larut yang baik terhadap kalsium oksalat, sehingga tujuan penelitian ini adalah untuk mengetahui kandungan kalium dan kemampuan daya larutnya terhadap kalsium oksalat. Daun selada dibuat dalam sediaan infusa dengan prosedur menurut Farmakope Indonesia edisi IV dan kelarutan kalsium oksalat di dalam infusa dilakukan dengan inkubasi selama 4 jam, selanjutnya kadar kalium dan kalsium sebelum dan sesudah inkubasi pada infusa dianalisis secara kuantitatif dengan metode spektrofotometri serapan atom. Hasil analisis kalium dan kalsium pada infusa selada sebelum inkubasi adalah (486,2133±7,8057) μg/ml dan (152,0783±4,0871) μg/ml, sedangkan kadar setelah inkubasi adalah (492,4833±3,5438) μg/ml dan (192,2367±4,0249) μg/ml, dengan konsentrasi ion kalsium terlarut sebesar (4,0158±0,5641) mg/100ml.
Pengembangan Minuman Herbal Sumber Antioksidan dari Limbah Buah Kopi Desa Gajah Kabupaten Karo Lisda Rimayani Nasution; Hari Ronaldo Tanjung; Khairunnisa; Yade Metri Permata
Jurnal Pengabdian UntukMu NegeRI Vol 7 No 2 (2023): Pengabdian Untuk Mu negeRI
Publisher : LPPM UMRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jpumri.v7i2.4297

Abstract

Abstrak Desa Gajah Kecamatan Simpang Empat Kabupaten Karo merupakan salah satu desa dataran tinggi di Kabupaten Karo dimana mayoritas masyarakatnya merupakan petani buah dan sayur, seperti petani kopi. Biasanya biji kopilah yang dijual ke pasaran dan kulitnya (cascara) akan dibuang. Namun, dengan aktivitas antioksidan kulit kopi dapat memberi potensi yang besar baik untuk kesehatan maupun ekonomi masyarakat apabila dimanfaatkan sebagai minuman kesehatan herbal. Cascara apabila dikombinasikan dengan jahe dapat memberi berbagai manfaat seperti menghangatkan badan, meredakan mual, melindungi lambung dan mengurangi frekuensi GERD, dan kesehatan kardiovaskular. Pengabdian masyarakat ini dilaksanakan melalui ceramah oleh tim dosen Fakultas Farmasi USU, demonstrasi video pembuatan RaJa, dan pre-test dan post-test. Uji keamanan produk juga dilakukan – Uji AKK memberikan hasil 1855 koloni/g pada jaeh, dan 1120 koloni/g pada cascara; Uji Sari Larut Etanol memberikan hasil 18,75% untuk jahe dan 55% untuk cascara; dan Uji Abu Tidak Larut Asam memberikan hasil 2,05% untuk jahe dan 0,21% untuk cascara. Hasil ini menunjukkan bahwa teh RaJa aman untuk dikonsumsi. Dapat disimpulkan bahwa pengabdian masyarakat telah menunjukkan efektivitasnya dalam membantu dan menguntungkan masyarakat. Kata Kunci: cascara, jahe, antioksidan, teh, desa gajah
Analisis Kadar Kalsium, Kalium, Besi Akibat Variasi Waktu Rendam Kacang Produksi Susu Almond secara Spektrofotometri Serapan Atom Yade Metri Permata; Suprianto; Ananda Sri Devy
Jurnal Indah Sains dan Klinis Vol 3 No 3 (2022): Jurnal Indah Sains dan Klinis
Publisher : Yayasan Penelitian dan Inovasi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jisk.v3i3.02

Abstract

Background: Calcium, potassium and iron can be obtained from milk, nuts, eggs, fish, fruit vegetables, green vegetables and products needed by the human body which play a role in maintaining body functions, including cells, tissues, organs and overall function. Objective: Research to determine the levels of these minerals in almond milk using atomic absorption spectrophotometry (AAS). Method: Almonds were soaked for 4, 8, and 12 hours respectively for almond milk 1, 2, and 3 (SA1, SA2, and SA3) and Almendrola packaged milk (SA4). Samples were wet digested with concentrated HNO3. Analysis of calcium, potassium and iron levels using AAS with an air-acetylene flame was 422.7; 766.5; and 248.3 nm for calcium, potassium and iron respectively. Validated methods include accuracy, precision, LOD and LOQ. Results: Results of determining the mineral content of almond milk (mg/100g) for calcium, potassium and iron respectively (2.6551 ± 0.0925; 5.5464 ± 0.3178; 5.8866 ± 0.03805; and 4.5842 ± 0.2590), (2.4096 ± 0.0551; 2.5150 ± 0.0115; 2.6551 ± 0.0557; and 2.5150 ± 0.0551), and (0.3202 ± 0.0282; 0.3307 ± 0.0048; 0.3344 ± 0.011; and 0.3183 ± 0.0045). Conclusion: Validation of the method meets the requirements, soaking impacts increasing mineral levels in Almond Milk, and there are significant differences in calcium, potassium and iron levels in the milk.
Total Phenolic Content and Antibacterial Activity of Nut Grass (Cyperus rotundus L.) Extract Masfria; Yade Metri Permata
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 1 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (864.021 KB) | DOI: 10.32734/idjpcr.v1i1.202

Abstract

Abstract. The objectives of this research was to study the macroscopic, the microscopic and phytochemicals characterization of raw materials, total polyphenol content and the antibacterial activity of nut grass extracts (Cyperus rotundus L.) against Shigella dysenteriae, Salmonella typhimurium, Staphylococcus epidermidis, and Pseudomonas aeroginosa. The macroscopic and the microscopic characterization of raw materials were done with the determination of the water contents, the water soluble contents, the ethanol soluble contents, total ash and acid soluble ash. The extract was prepared by percolation using n-hexane, ethanol, and ethyl acetate as solvents. Phytochemical screening was done on the raw materials as well as n-hexane, ethyl acetate, and ethanol extracts. Total phenol contents were tested with the Folin-Ciocalteu reagent method. The antibacterial activity test was done by measuring the diameter of the inhibition zones using the diffusion agar method. The results showed that raw material retrieved 7.33% water content, 21.85% water soluble contents, 7.9% ethanol soluble contents, 1.53% total ash, and 0.67% total insoluble-acid ash. The phytochemical study showed that the nut grass contains various secondary metabolites including flavonoids, glycosides, saponins, anthraquinone glycosides, and steroid/triterpenoids. The total polyphenol contents of ethanol extracts were expressed as catechin equivalents 1.1616 mg/g extract. All of the nut grass extract showed antibacterial activity. Ethyl acetate extract of nut grass indicated the highest antibacterial activity against Shigella dysenteriae, Salmonella typhimurium, and Pseudomonas aeroginosa. Ethanol extract was only effective against Staphylococcus epidermidis. Keywords: Antibacterial Activity, Bacteria, Cyperus Rotundus L Extracts, Phenolic
The Effect of Fermentation Time Variation on Antioxidant Activity of Fermented Robusta Coffee Leaves (Coffea canephora Pierre ex A.Froehner) Brew Lisda Rimayani Nasution; Devi Agripina Saragi; Yade Metri Permata
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 6 No. 2 (2023): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v6i2.14255

Abstract

Antioxidants are electron-donor compounds that can delay, slow down and prevent free radical reactions. Fermentation is a chemical change that occurs due to the activity of microorganisms which can increase the amount of phenols in tea thereby increasing its antioxidant activity. Fermentation is carried out with the help of a Symbiotic Culture of Bacteria and Yeast (SCOBY) culture, which is commonly used in the production of kombucha. Kombucha is a fermented tea drink produced from leaves that contain high phenols such as robusta coffee leaves (Coffea canephora Pierre ex A.Froehner). Factors that affect the fermentation process are pH and fermentation time. This study aimed to explain the effect of fermentation time on the antioxidant activity of fermented robusta coffee leaves brew. Brewed robusta coffee leaves were made by brewing robusta coffee leaves simplicia powder, adding kombucha liquid starter, then fermented for 0; 3; 7; 14; and 21 days, then pH and antioxidant activity was measured using UV-Visible spectrophotometer using the 2,2-dipheny-1,1-picrylhydrazyl (DPPH) at a wavelength of 516 nm. This study showed that 0; 3; 7; 14; and 21 days fermented robusta coffee leaves brew have pH of 6,07; 4,62; 4,07; 3,21; and 2,74, and IC50 values is 285,1645 μg/ml; 219,7012 μg/ml; 192,2325 μg/ml; 187,0434 μg/ml; and 173,9249 µg/ml. There is an effect of fermentation time variation on the antioxidant activity of fermented robusta coffee leaves brew. Keyword: Antioxidant, Fermentation, pH, Robusta coffee leaves, Time variation
Pelatihan Pembuatan Essential Oil dan Aplikasinya di UPT. PS. Anak dan Remaja Dinas Sosial Tanjung Morawa Permata, Yade Metri; Tanjung, Hari Ronaldo; Khairunnisa, Khairunnisa; Nasution, Lisda Rimayani
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.430-436

Abstract

Essential oil is used as a complementary therapy for relaxing the body, food additives, cosmetics, or fragrances. Essential oil has antioxidant, anti-inflammatory, antimicrobial, and other biological activity. Essential oil and its constituents enhance penetration of the active substance into the skin cause of evaporate and excrete easily. The youth at UPT.PS.Anak Remaja Dinas Sosial Tanjung Morawa have a lack knowledge and skills about the utilization of essential oil and its processing into health and beauty products. This activity aims to enhance the knowledge of youth at UPT.PS.Anak Remaja Dinas Sosial Tanjung Morawa about benefits and methods of obtaining and processing essential oils into health and beauty products. This activity was conducted by lecture method, followed by workshop and practical preparation. The enthusiasm of participants was demonstrated by their active role in the lectures and workshops. Through the implementation of this activity, the youth at UPT.PS.Anak Remaja Dinas Sosial Tanjung Morawa have been able to improve the economic value and skills when completing their construction.
Co-Authors Ananda Sri Devy Angkat, Lisbeth Devi Agripina Saragi Hari Ronaldo Tanjung Henny Sri Wahyuni Khairunnisa Khairunnisa Khairunnisa Lisda Rimayani Masfria Nasution, Lisda Rimayani Suprianto Suprianto Tanjung, Hari Ronaldo