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All Journal IPTEKMA Walisongo Journal of Chemistry Mutiara: Multidiciplinary Scientifict Journal
Mohammad Fajar Hadi Salim
Pharmacy Study Program, Faculty Of Mathematics And Natural Sciences, Udayana University
Arts Chemistry Computer Science & IT Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Social Sciences

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UJI AKTIVITAS ANALGESIK GEL BULUNG (Gracilaria sp.) TERHADAP MENCIT PUTIH JANTAN (Mus musculus) Witadnyana, Yan Degus Winten; Giri, Gede Sugiartha; Anata, I Made Ari; Salim, Mohammad Fajar Hadi; Karmayani, Ni Wayan; Agustina, Ni Putu Dian; Perdana, Pande Gede Raditya Wira; Wijayanti, Ni Putu Ayu Dewi
IPTEKMA Volume 8, No. 2, Agustus 2019
Publisher : Bidang Kemahasiswaan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/iptekma.2019.v08.i02.p06

Abstract

UJI AKTIVITAS ANALGESIK GEL BULUNG (Gracilaria sp.) TERHADAP MENCIT PUTIH JANTAN (Mus musculus). Penelitian ini dimaksudkan untuk mengetahui aktivitas analgesik gel bulung (Gracilaria sp.) sebagai alternatif obat analgesik. Evaluasi efek analgesik gel bulung pada hewan uji adalah dengan menghitung lama waktu bertahan mencit pada hotplate setelah diberi perlakuan uji, kontrol positif dan kontrol negatif pada hewan uji. Penelitian ini hanya meneliti satu variabel bebas saja yaitu variasi dosis obat gel fraksi bulung sangu terhadap variabel tergantungnya yaitu daya analgetik pada mencit yang berupa persen aktivitas analgetik dari gel fraksi bulung sangu. Kelompok uji (gel fraksi bulung sangu) dengan konsentrasi fraksi 1%; 1,25%; 1,5%. Dapat disimpulkan pada gel Voltaren® akan memberikan efek analgesik pada menit ke-30 setelah pemberian dan gel bulung akan memberikan efek analgesik pada menit ke-30 sampai 90 setelah pemberian.
Chromatography Profiles of Terpenoid Compounds in The Extract of Sambiloto (Andrographis paniculata) Herb from Various Solvents Mohammad Fajar Hadi Salim; I Made Arie Dharma Putra Nugraha; Farah Adilla; Luh Pratiwi Diva Yanti
Walisongo Journal of Chemistry Vol 4, No 2 (2021): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v4i2.7783

Abstract

Sambiloto (Andrographis paniculata) is widely used as a medicinal plant for Indonesians. The content of extracted bioactive compounds is affected by the polarity of the extraction solvent. This study aims to determine the effect of extraction solvent on the chromatographic profile of Sambiloto herb, especially terpenoid group using the TLC-Spectrophotodensitometry method. Sambiloto herb was extracted by sonication method using methanol, ethanol, ethyl acetate, and chloroform as the solvents. Chromatographic profiles were identified by stationary phase of TLC silica gel GF254 plate and a mobile phase of chloroform:methanol (10:1 v/v), observed visually, and scanned at 210 nm. The plate was sprayed with anisadehyd-sulfuric acid reagent and observed visually. The compounds that belong to terpenoid compounds, namely S2, S5, S8, S11, and S12, had a greater percentage of peak area than the total area so that they were categorized as major components. The extraction solvent for Sambiloto herb that provides the best chromatographic profiles was found in the solvent of methanol extraction.
Analysis Methodology For Establishing Tartrazine Levels In Food And Beverage Products: A Review Gusti Ayu Dian Nanda Pratiwi As; I Made Arie Dharma Putra Nugraha; Mohammad Fajar Hadi Salim; I Putu Aditya Maha Putra
Mutiara: Multidiciplinary Scientifict Journal Vol. 1 No. 6 (2023): Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v1i6.37

Abstract

Food and beverage manufacturers in today’s industry tend to use dyes to give a distinctive color characteristic to a product. Manufacturers tend to use synthetic dyes, like tartrazine, rather than most natural dyes. It should be noted that in some cases, manufacturers did not care about the testing of the levels of chemical dyes used before the product is marketed, thus manufacturers were not responsible for the potential dangers, particularly the risk of toxicity, and also out of range dye levels from the permissible Acceptable Daily Intake (ADI) values. This review aims to update the knowledge of producers or the health department regarding the appropriate analytical methodology, both sample preparation and analytical methods to obtain an accurate image of the levels of tartrazine dye in food and beverage products. The recommended sample preparation method in tartrazine analysis is the Dispersive Solid Phase Extraction (d-SPE) method known as the QuEChERS method (quick, easy, cheap, efficient, rugged, and safe). The analytical method that has high specificity and sensitivity to be used in tartrazine analysis is the High-Performance Liquid Chromatography (HPLC) method, while the UV-Vis Spectrophotometry analysis method offers a fast and low-cost analysis method compared to other methods.
Analysis Methodology For Establishing Tartrazine Levels In Food And Beverage Products: A Review Pratiwi As, Gusti Ayu Dian Nanda; Putra Nugraha, I Made Arie Dharma; Hadi Salim, Mohammad Fajar; Maha Putra, I Putu Aditya
Mutiara: Multidiciplinary Scientifict Journal Vol. 1 No. 6 (2023): Mutiara: Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v1i6.37

Abstract

Food and beverage manufacturers in today’s industry tend to use dyes to give a distinctive color characteristic to a product. Manufacturers tend to use synthetic dyes, like tartrazine, rather than most natural dyes. It should be noted that in some cases, manufacturers did not care about the testing of the levels of chemical dyes used before the product is marketed, thus manufacturers were not responsible for the potential dangers, particularly the risk of toxicity, and also out of range dye levels from the permissible Acceptable Daily Intake (ADI) values. This review aims to update the knowledge of producers or the health department regarding the appropriate analytical methodology, both sample preparation and analytical methods to obtain an accurate image of the levels of tartrazine dye in food and beverage products. The recommended sample preparation method in tartrazine analysis is the Dispersive Solid Phase Extraction (d-SPE) method known as the QuEChERS method (quick, easy, cheap, efficient, rugged, and safe). The analytical method that has high specificity and sensitivity to be used in tartrazine analysis is the High-Performance Liquid Chromatography (HPLC) method, while the UV-Vis Spectrophotometry analysis method offers a fast and low-cost analysis method compared to other methods.
Co-Authors Agustina, Ni Putu Dian Anata, I Made Ari Farah Adilla Giri, Gede Sugiartha Gusti Ayu Dian Nanda Pratiwi As I Made Arie Dharma Putra Nugraha I Made Arie Dharma Putra Nugraha I Putu Aditya Maha Putra Karmayani, Ni Wayan Luh Pratiwi Diva Yanti Maha Putra, I Putu Aditya Ni Putu Ayu Dewi Wijayanti Perdana, Pande Gede Raditya Wira Pratiwi As, Gusti Ayu Dian Nanda Putra Nugraha, I Made Arie Dharma Witadnyana, Yan Degus Winten