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All Journal As-syifaa Jurnal Farmasi Jurnal Analis Farmasi Medfarm: Jurnal Farmasi dan Kesehatan Jurnal Farmasi dan Sains Indonesia (JFSI) JAF (Jurnal Analis Farmasi)
Widyasti, Jena Hayu
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Public Health

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UJI TOKSISITAS SUBKRONIS EKSTRAK ETANOL DAUN MENGKUDU (Morinda citrifolia L.) DENGAN PENETAPAN KADAR KREATININ DAN BUN TIKUS PUTIH Rahmatudina, Farikha; Harjanti, Reslely; Widyasti, Jena Hayu
As-Syifaa Jurnal Farmasi Vol 15, No 2 (2023): AS-SYIFAA JURNAL FARMASI
Publisher : Fakultas Farmasi UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56711/jifa.v15i2.1054

Abstract

The subchronic toxicity test of Noni (Morinda citrifolia L.) ethanol leaf extract have been studied. The purpose of this study was to determine the effect of subchronic toxicity of noni ethanol leaf extract (Morinda citrifolia L.) on increased levels of creatinine and BUN (Blood Urea Nitrogen) of white rats. Noni leaves were extracted by using the maceration method with 96% ethanol dissolution for 3 times 24 hours while occasionally stirring until a thick extract was obtained. Then the blood creatinine and BUN levels were determined before administering the test preparation and on day 28. The research was carried out for 28 days then continued for 14 days for the satellite group. The results of the subchronic toxicity testing that was carried out showed a double increase in creatinine and BUN levels compared to normal values. Noni leaf extract treatment caused an increase in creatinine and BUN levels in the subchronic toxicity test at doses of 250, 500 and 1000 mg/kg BW, and the highest increase in levels occurred in the 1000 mg/kg BW group
PENETAPAN KADAR AKRILAMIDA PADA NAGET AYAM DENGAN PERBEDAAN PROSES PENGOLAHAN SECARA KROMATOGRAFI CAIR KINERJA TINGGI Iswandi, Iswandi; Purwantari, Yuniarsih; Widyasti, Jena Hayu
MEDFARM: Jurnal Farmasi dan Kesehatan Vol 12 No 2 (2023): Medfarm: Jurnal Farmasi dan Kesehatan
Publisher : LPPM Akafarma Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48191/medfarm.v12i2.241

Abstract

Acrylamide is a food contaminant that has the potential to cause cancer. Acrylamide is a substance that is formed due to high temperature processing of food such as frying and baking. Chicken nuggets are a popular fast food, easy to get and can be served quickly. This study aims to determine the levels of acrylamide in chicken nugget with variations in processing using frying and oven with High Performance Liquid Chromatography (HPLC). Acrylamide in chicken nuggets is extracted with dichlormethane and ethanol. Measurement of acrylamide levels using High Performance Liquid Chromatography with a Supercolsil C18 column, UV detector at a wavelength of 210 nm and a flow rate of 0.5 mL/min with 85% phosphoric acid as mobile phase in acetonitrile and aquabidest (5:95). Method validation was carried out to determine linearity, accuracy, precision, LOD and LOQ. The results of the method validation were declared valid for the assay as indicated by the linearity value (r) of 0.99947, percent recovery of 97.29% and the results of the precision test obtained an RSD value of 1.36%. The LOD value was 0.3933 ppm and the LOQ was 1.1919 ppm. The results showed that acrylamide can be formed in the processing of chicken nuggets in 3 replications using the oven method with sequential levels of 0.8459 ppm; 0.7936 ppm and 0.7807 ppm. Whereas with the frying method the acrylamide content formed was 1.4591 ppm; 1.4721 ppm and 1.0554 ppm. The results of statistical analysis using the Independent Simple t test showed that there were significant differences with a significance value of 0.028 in the processing with the oven and frying methods.
UJI PENGARUH FERMENTASI ECO ENZYME KULIT JERUK KEPROK (Citrus reticulate) TERHADAP AKTIVITAS ANTIOKSIDAN MENGGUNAKAN METODE DPPH Abdurrofi, Akrom; Iswandi, Iswandi; Widyasti, Jena Hayu
Jurnal Analis Farmasi Vol 9, No 2 (2024): JURNAL ANALIS FARMASI
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jaf.v9i2.16524

Abstract

Fermentasi merupakan proses perubahan kimia pada suatu substrat organik melalui aksi enzim yang kemudian akan dihasilkan oleh mikroorganisme. Eco enzyme adalah cairan organik komplek yang berasal dari proses fermentasi sisa organik seperti sayur, buah, gula, dan air. Kulit jeruk keprok (Citrus reticulate) memiliki kandungan vitamin C yang dapat berperan sebagai antioksidan alami. Tujuan dari penelitian ini adalah mengetahui kadar vitamin C, nilai IC50, aktivitas antiokisdan dan pengaruh fermentasi eco enzyme terhadap aktivitas antioksidan kulit jeruk keprok (Citrus reticulate). Penetapan kadar vitamin C dan uji aktivitas antioksidan eco enzyme kulit jeruk keprok dilakukan pada hasil fermentasi hari ke 1, 3, dan 5. Penetapan kadar vitamin C menggunakan spektrofotometeri UV-Vis dan Pengujian aktivitas antioksidan menggunakan metode penangkapan radikal 2,2’-difenil-1 pikrilhidrazil (DPPH) dengan vitamin C sebagai pembanding. Data diolah menggunakan persamaan regresi linier untuk memperoleh nilai IC50. Data kemudian dianalisa dengan menggunakan aplikasi SPSS dengan  mentode one way ANOVA.Hasil dari penelitian ini menunjukkan bahwa sampel eco enzime kulit jeruk keprok memiliki kandungan vitamin C, mulai dari 64,95±0,62 mg/g dalam sampel kontrol positif, 73,47±0,33 mg/g dalam sampel 1, 113,61±1,55 mg/g dalam sampel 2, dan 95,94±0,3 mg/g dalam sampel 3. sampel eco enzime kulit jeruk keprok memiliki nilai IC50 mulai dari 318,73±6,38 untuk sampel kontrol positif, 157,05±1,95 untuk sampel 1, 133,26±5,12 untuk sampel 2 dan 329,03±3,87 untuk sampel 3. Proses fermentasi pada sampel eco enzyme kulit jeruk keprok mempengaruhi aktivitas antioksidan dari sampel melalui perubahan kadar vitamin C pada sampel.
UJI PENGARUH FERMENTASI ECO ENZYME KULIT JERUK KEPROK (Citrus reticulate) TERHADAP AKTIVITAS ANTIOKSIDAN MENGGUNAKAN METODE DPPH Abdurrofi, Akrom; Iswandi, Iswandi; Widyasti, Jena Hayu
Jurnal Analis Farmasi Vol 9, No 2 (2024): JURNAL ANALIS FARMASI
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jaf.v9i2.16524

Abstract

Fermentasi merupakan proses perubahan kimia pada suatu substrat organik melalui aksi enzim yang kemudian akan dihasilkan oleh mikroorganisme. Eco enzyme adalah cairan organik komplek yang berasal dari proses fermentasi sisa organik seperti sayur, buah, gula, dan air. Kulit jeruk keprok (Citrus reticulate) memiliki kandungan vitamin C yang dapat berperan sebagai antioksidan alami. Tujuan dari penelitian ini adalah mengetahui kadar vitamin C, nilai IC50, aktivitas antiokisdan dan pengaruh fermentasi eco enzyme terhadap aktivitas antioksidan kulit jeruk keprok (Citrus reticulate). Penetapan kadar vitamin C dan uji aktivitas antioksidan eco enzyme kulit jeruk keprok dilakukan pada hasil fermentasi hari ke 1, 3, dan 5. Penetapan kadar vitamin C menggunakan spektrofotometeri UV-Vis dan Pengujian aktivitas antioksidan menggunakan metode penangkapan radikal 2,2’-difenil-1 pikrilhidrazil (DPPH) dengan vitamin C sebagai pembanding. Data diolah menggunakan persamaan regresi linier untuk memperoleh nilai IC50. Data kemudian dianalisa dengan menggunakan aplikasi SPSS dengan  mentode one way ANOVA.Hasil dari penelitian ini menunjukkan bahwa sampel eco enzime kulit jeruk keprok memiliki kandungan vitamin C, mulai dari 64,95±0,62 mg/g dalam sampel kontrol positif, 73,47±0,33 mg/g dalam sampel 1, 113,61±1,55 mg/g dalam sampel 2, dan 95,94±0,3 mg/g dalam sampel 3. sampel eco enzime kulit jeruk keprok memiliki nilai IC50 mulai dari 318,73±6,38 untuk sampel kontrol positif, 157,05±1,95 untuk sampel 1, 133,26±5,12 untuk sampel 2 dan 329,03±3,87 untuk sampel 3. Proses fermentasi pada sampel eco enzyme kulit jeruk keprok mempengaruhi aktivitas antioksidan dari sampel melalui perubahan kadar vitamin C pada sampel.
Pengaruh Interaksi Simvastatin dan Perasan Buah Jeruk Bali (Citrus maxima Merr.) Terhadap Efek Antikolesterol Mencit Jantan Humaidah, Daffa; Widodo, Gunawan Pamudji; Widyasti, Jena Hayu
Jurnal Farmasi & Sains Indonesia Vol 5 No 2 (2022)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol5no2p7-13

Abstract

Consumption of drugs together with herbal medicine at the same time can affect its efficacy. Cholesterol can be treated with simvastatin and herbal medicine such as grapefruit (Citrus maxima Merr.) which contains phenols and flavonoids as anticholesterol and furanocoumarins. This study aims to determine whether the consumption of simvastatin and grapefruit together will affect the anticholesterol effect. Male mice of 35 Swiss strains were divided into 7 groups, each consisting of 5 mice. Without treatment, negative control Na-CMC 0.5%, positive control I simvastatin 5.2 mg/kgBW mice, positive control II grapefruit juice 26 mL/kgBW mice, interaction I, II and III simvastatin 5.2 mg/ kgBW of mice and grapefruit juice were 13 mL/kgBW, 19.5 mL/kgBW, and 26 mL/kgBW of mice, respectively. All groups except without treatment were given a high-fat diet consisting of lard, duck egg yolk, and chicken liver and were induced with 0.1% propylthiouracil solution for 28 days before treatment. Total cholesterol levels were measured after 28 days of induction and 35 and 42 days after treatment. The interaction of simvastatin and grapefruit juice can affect the anticholesterol effect in the form of increasing the effect of reducing total cholesterol levels in the blood of mice. The effective interaction dose was the interaction dose I (simvastatin 5.2 mg/kg BW of mice and grapefruit juice 13 mL/kg BW of mice) which had an anticholesterol effect compared to the single dose group of simvastatin and grapefruit juice.
Co-Authors Abdurrofi, Akrom Gunawan Pamudji Widodo Humaidah, Daffa Iswandi Iswandi Purwantari, Yuniarsih Rahmatudina, Farikha Reslely Harjanti