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All Journal KLOROFIL: Jurnal Ilmu Biologi dan Terapan KLOROFIL: Jurnal Ilmu Biologi dan Terapan Benzena Pharmaceutical Scientific Journal
Pambudi, Dwi Bagus
Universitas Muhammadiyah Pekajangan Pekalongan
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Medicine & Pharmacology Public Health

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Pengaruh Metode Pengolahan Terhadap Total Antosianin dan Uji Aktivitas Antioksidan Pada Jagung Ungu (Zea mays L. var. ceratina Kuleshov) Putriautami, Fernanda Meyra; Nur, Achamd Vandian; Rahmasari, Khusna Santika; Pambudi, Dwi Bagus
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 7, No 2 (2023): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v7i2.17237

Abstract

Purple corn is a plant belonging to the Poaceae family which has the Latin name Zea mays L. var. ceratina Kuleshov. Purple corn contains anthocyanins which are beneficial for human health as antioxidant agents. Anthocyanins have low stability at high heat and dissolve easily in water. The purpose of this study was to determine the total anthocyanin levels and antioxidant activity of fresh, steamed, and boiled purple corn. This research was conducted qualitatively using thin-layer chromatography with the mobile phase n-Butanol: ethyl acetate: distilled water (4:1:5) and quantitatively using the differential pH method and the antioxidant activity test using the DPPH method. The results obtained from the TLC test showed anthocyanin standard 0.72; fresh purple corn 0.71; steamed purple corn 0.71, and boiled purple corn 0.71. In the qualitative test of total anthocyanin levels using the differential pH method, the total anthocyanins in fresh purple corn were 235,45 mg/100 g; steamed purple corn of 38,908 mg/100 g, and boiled purple corn of 20,42 mg /100 g. From the antioxidant test with the DPPH method, it was obtained that the best IC50 value in fresh purple corn samples of 33.92 (very strong); steamed purple corn was 124.33 (medium) and boiled purple corn was 126.26 (medium).
EVALUATION OF HYDROGEL MASK PREPARATION OF RED MANGROVE LEAF ETHANOL EXTRACT (Sonneratia caseolaris Engl.) Sa’diyah, Aminatus; Pambudi, Dwi Bagus
BENZENA Pharmaceutical Scientific Journal Vol 3, No 01 (2024): BENZENA PHARMACEUTICAL SCIENTIFIC JOURNAL
Publisher : Universitas Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31941/benzena.v3i01.4638

Abstract

Hydrogel preparations are preparations that have a fairly high water content, ranging from 80-90%. Sonneratia caseolaris Engl is a type of mangrove plant, locally this tree is often called kapidada. Ecologically, kapidada grows in the less salty parts of the mangrove forest. This study aims to find out whether the red pidada mangrove leaf extract can be formulated into a hydrogel mask preparation. The test method used is a hydrogel mask made by mixing the basic ingredients of the mask in the form of carbopol 940 and TEA. The results of the evaluation test were in the form of an organoleptic test with greenish clear color parameters, odorless, with a thick gel form. The resulting pH test was formula 1 with a pH value of 5, formula 2 with a pH value of 6 and formula 3 with a pH value of 5. Test the homogeneity of all preparations from the three homogeneous formulas. The spreadability test produced from formula 1 was 5.1 cm, formula 2 was 4.9 cm and formula 3 was 3.6 cm. The adhesion test resulting from the three formulas obtained a value of 1.16; 1.52; and 1.63 seconds. Viscosity test obtained from the three formulas, namely 3,967; 2,989; and 1,737 cps. The results showed that the hydrogel mask preparations met the evaluation requirements, namely formula 1.
Pengaruh Metode Pengolahan Terhadap Total Antosianin dan Uji Aktivitas Antioksidan Pada Jagung Ungu (Zea mays L. var. ceratina Kuleshov) Putriautami, Fernanda Meyra; Nur, Achamd Vandian; Rahmasari, Khusna Santika; Pambudi, Dwi Bagus
KLOROFIL: Jurnal Ilmu Biologi dan Terapan Vol 7, No 2 (2023): KLOROFIL: JURNAL ILMU BIOLOGI DAN TERAPAN
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30821/kfl:jibt.v7i2.17237

Abstract

Purple corn is a plant belonging to the Poaceae family which has the Latin name Zea mays L. var. ceratina Kuleshov. Purple corn contains anthocyanins which are beneficial for human health as antioxidant agents. Anthocyanins have low stability at high heat and dissolve easily in water. The purpose of this study was to determine the total anthocyanin levels and antioxidant activity of fresh, steamed, and boiled purple corn. This research was conducted qualitatively using thin-layer chromatography with the mobile phase n-Butanol: ethyl acetate: distilled water (4:1:5) and quantitatively using the differential pH method and the antioxidant activity test using the DPPH method. The results obtained from the TLC test showed anthocyanin standard 0.72; fresh purple corn 0.71; steamed purple corn 0.71, and boiled purple corn 0.71. In the qualitative test of total anthocyanin levels using the differential pH method, the total anthocyanins in fresh purple corn were 235,45 mg/100 g; steamed purple corn of 38,908 mg/100 g, and boiled purple corn of 20,42 mg /100 g. From the antioxidant test with the DPPH method, it was obtained that the best IC50 value in fresh purple corn samples of 33.92 (very strong); steamed purple corn was 124.33 (medium) and boiled purple corn was 126.26 (medium).
Co-Authors Khusna Santika Rahmasari Nur, Achamd Vandian Putriautami, Fernanda Meyra Sa’diyah, Aminatus