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All Journal JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Journal of Research and Technology
Sudjarwo
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Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Other

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Journal : JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA

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Standardization of Myristicin in Nutmeg (Myristica fragrans Houtt.) Fruit using TLC-Densitometric Method Engel, Daniella Elizabeth; Sudjarwo; Sukardiman
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 11 No. 1 (2024): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v11i12024.12-19

Abstract

Background: Myristica fragrans Houtt. (Myristicaceae family), with the main content of myristicin, has been immensely used in herbal medicine. Standardization is essential to ensure the safety of natural extracts and the quality of herbal medicines using various chemical analysis techniques. Method validation is necessary to ascertain the reliability and reproducibility of the method. Myristicin is a member of the phenylpropene group, a natural organic compound found in small amounts in nutmeg fruit, which has pharmacological effects. Objective: This study aims to determine the myristicin content in nutmeg fruit using TLC-Densitometry. Methods: Determination of myristicin in nutmeg fruit extract was performed using TLC-Densitometry with silica GF254 as stationary phase, mobile phase n-hexane: ethyl acetate (8:2 v/v), and spot visualized at 285 nm. In this study, the content of myristicin in nutmeg fruit was determined using compendial methods (AOAC), thus requiring method verification with parameters including selectivity, linearity, precision, LOD, and LOQ. Results: The validation of this method showed good linearity and selectivity with y = 0.0001x + 0.0226 (r = 0.9996) and 1.53 (>1.5), respectively. The LOD and LOQ results were low with values of 0.11 μg/spot and 0.33 μg/spot, respectively. The percentage coefficient of variation for precision was below the requirement value of not more than 4%. The average myristicin content in nutmeg fruit extract was approximately 0.0017 ± 0.0003% (w/w). Conclusion: The developed method was valid and sensitive for the quantification of myristicin content in nutmeg fruit.
Copper Contamination Levels and Storage-Related Migration in Commercial Canned Fruit Cocktail Products Using AAS and Dithizone Screening Adrianto, Muhammad Faris; Sudjarwo; Angelie, Khanaya; Putri, Luvena Navelyn Anggi
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 12 No. 3 (2025): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v12i32025.391-398

Abstract

Background: Heavy metal contamination in food has become a growing health concern due to its toxic and accumulative effects, particularly from metals such as copper (Cu). Canned fruit products, especially those containing acidic components, are vulnerable to metal leaching from packaging. Objective: This study aimed to determine the levels of copper contamination in commercially available canned fruit cocktail products and evaluated temporal changes in Cu levels during 12 weeks of room-temperature storage. Additional qualitative screening using dithizone-impregnated strips was assessed for detecting Cu presence. Methods: A total of 12 samples from four different brands were analyzed using Atomic Absorption Spectrophotometry (AAS) to quantify copper concentrations at two-week intervals. Results: Initial copper concentrations ranged from 0.09 to 1.47 ppm, all of which were below the FAO/WHO permissible limit of 2 ppm for processed foods, although several samples approached the upper threshold. After 12 weeks, Cu levels increased progressively during storage, confirmed statistically by repeated-measures ANOVA (p < 0.05). The dithizone strip test confirmed copper presence through visible color changes. Conclusion: The study confirmed that copper contamination in canned fruit cocktail products increased with storage time, potentially exceeding safety limits.
Co-Authors Angelie, Khanaya Arroofita Ani Sandiya Ashon Sa’adi Ashon Sa’adi Engel, Daniella Elizabeth Muhammad Arif Hanny Ferry Fernanda Muhammad Faris Adrianto, Muhammad Faris Putri, Luvena Navelyn Anggi Sukardiman