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OPTIMASI PELARUT ETANOL-AIR DALAM PROSES EKSTRAKSI HERBA PEGAGAN (Centella asiatica [L.] Urban) PADA SUHU TERUKUR Lestari, A B S -; Susanti, L U -; Dwiatmaka, Y. -
Bionatura Vol 14, No 2 (2012): Bionatura Juli 2012
Publisher : Direktorat Sumber Daya Akademik dan Perpustakaan

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Centella asiatica [L.] Urban sering disebut pegagan atau kaki kuda, adalah salah satu tanaman yang telah banyak diteliti dan terbukti memiliki beragam aktivitas biologis. Dalam pemanfaatannya, biasanya herba pegagan mengalami proses ekstraksi terlebih dahulu untuk mendapatkan zat berkhasiat. Dalampenelitian ini dilakukan optimasi komposisi antara etanol (digunakan etanol murni 96%) dan air sebagai cairan penyari dalam proses ekstraksi herba pegagan pada suhu 40°C dan 50°C. Tujuan penelitian ini adalah untuk melihat pengaruh perbedaan suhu terhadap kandungan zat aktif yaitu asiatikosid yangterekstrak, dan mengetahui komposisi optimum cairan penyari yang menghasilkan ekstrak dengan kandungan asiatikosid terbesar. Desain percobaan dalam penelitian ini menggunakan Simplex Lattice Design (SLD). Analisis kualitatif ekstrak pegagan dilakukan dengan kromatografi lapis tipis dengan fase diam silika gel F254 dan fase gerak kloroform-metanol-air (65:25:4) serta deteksi bercak dengan pereaksi Liebermann-Burchard. Penetapan kadar asiatikosid dilakukan dengan mengukur luas area di bawah kurva (AUC) secara densitometri. Pengaruh suhu terhadap efisiensi ekstraksi dianalisis menggunakan ANOVA dengan tingkat kepercayaan 95%. Data kadar asiatikosid yang diperoleh dibuat persamaan SLD dan validitas persamaan SLD diperoleh dengan menggunakan uji statistik F dengan taraf kepercayaan 95%. Hasil percobaan menunjukkan bahwa perbedaan suhu (40°C dan 50°C) tidak berpengaruh pada kadar asiatikosid yang tersari, dan etanol merupakan cairan penyari optimum untuk mendapatkan kandungan asiatikosid terbesar dalam herba pegagan.Kata kunci: Optimasi pelarut, ekstraksi, Centella asiatica [L.] Urban

PENETAPAN KANDUNGAN FENOLAT TOTAL DAN UJI AKTIVITAS ANTIOKSIDAN MENGGUNAKAN RADIKAL DPPH FRAKSI ETIL ASETAT SARI BUAH APEL BELUDRU (Diospyros blancoi A. DC.) Johannes Baptista Yunio Rahmawan; Yohanes Dwiatmaka
Jurnal Farmasi Sains dan Komunitas (Journal of Pharmaceutical Sciences and Community) Vol 10, No 2 (2013)
Publisher : Sanata Dharma University

Abstract: Antioxidant plays a role in inhibiting oxidation by binding to free radicals. As a result,the cell damage that leads to degenerative diseases can be inhibited. This research wasconducted to determine the antioxidant activity and total phenolic content of ethyl acetatefraction of velvet aple (Diospyros blancoi A.DC.) juice. Previously known that other plants fromgenus Diospyros contain phenolic compounds such as quercetin. Antioxidant activity testperformed qualitatively and quantitatively using radical of 1,1-diphenyl-2 pikrilhidrazil(DPPH) and expressed as the value Inhibition Concentration 50 (IC50). Determination of totalphenolic using Folin-Ciocalteu method expressed as equivalent mass of gallic acid. Phenoliccompounds will be oxidized by the Folin-Ciocalteu under alkaline conditions, forming a bluesolution. The results showed that the ethyl acetate fraction of velvet apple juice has very strongantioxidant activity with IC50 of (30.0 0.09) mg / mL. Total phenolic content of (393.5 0.35) mggallic acid equivalents per gram of ethyl acetate fraction.Keywords: antioxidant, velvet apple (Diospyros blancoi A. DC), ethyl acetate fraction, DPPH,total phenolic content.

IbM Peternak Sapi Perah dan Pengolahan Susu di Pakem Sleman Franciscus Asisi Joko Siswanto; Rubiyatno Rubiyatno; Yohanes Dwiatmaka
ABDIMAS ALTRUIS: Jurnal Pengabdian Kepada Masyarakat Vol 1, No 1 (2018): April 2018
Publisher : Universitas Sanata Dharma

Community service aims to make (a) the creation of a clean enclosure environment; clean water supply, availability of cattle breeding facilities, availability of standard and hygienic milking equipment, the achievement of milk that meets quality standards, availability of milk heating equipment, and the availability of cooling equipment for milk storage; (b) the creation of marketing networks of milk products, increased ability to use the Internet network for expansion of marketing, increased ability to manage finance through cash book entry and cash out, increasing ability of partner to operate computer-based financial application programs, obtain permission trade mark and entrepreneurship spirit for keeper of dairy cattle. After conducting discussion with Partners 1 and Partner 2, we provided the necessary trainings to help overcome the weaknesses of Partnerss. Partner's weaknesses were limited marketing of milk to cooperatives, cattle raising, simple pasteurization milk processing, business management/marketing, and bookkeeping and profit report creation. There were several steps that were taken, which included: cleaning training, milking training, pasteurized milk making training, business management training, bookkeeping training and production cost calculation, profit and loss calculation, and marketing management training. The results were providing facilities for activities and new markets that can increase revenues.

Aktivitas Antioksidan Ekstrak Daun Sirih Merah (Piper crocatum) Hasil Optimasi Pelarut Etanol-Air AGATHA BUDI SUSIANA LESTARI; YOHANES DWIATMAKA
JURNAL ILMU KEFARMASIAN INDONESIA Vol 12 No 1 (2014): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

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Red bettle (Piper crocatum) is one of the plants which is extensively explored and has many biological activity. In this research, it is done the optimization of 96% ethanol and water composition as solvents in the process of extraction of red bettle leaves in percentage ratio of 100:0 (P1), 75:25 (P2), 50:50 (P3), 25:75 (P4), and 0:100 (P5) using Simplex Lattice Design (SLD). The aim of this research were to find the optimum composition of solvent which can obtain extract with the highest antioxidant activity. The antioxidant activity of red bettle leaves extract was measured by radical scavenging method using DPPH (diphenylpicryl hydrazyl), and assessed using parameter of EC50. The result showed that red bettle leaves extract which produced with ethanol-water as a solvent in percentage (%) of 75:25 (P2) has the higest antioxidant activity, with the smallest EC50’s value of 301,10 μg/ml.

EFEK SITOTOKSIK EKSTRAK DIETIL ETER HERBA PEGAGAN EMBUN (Hydrocotyle sibthorpioides Lmk.) TERHADAP SEL KANKER PAYUDARA MCF-7 Agustina Setiawati; Yohanes Dwiatmaka
Jurnal Farmasi Sains dan Komunitas (Journal of Pharmaceutical Sciences and Community) Vol 12, No 1 (2015)
Publisher : Sanata Dharma University

Abstract: Triterpenoid saponin, hydrocosaponin A-F, isolated compound from Hydrocotyle sibthorpioides Lmk. performed cytotoxic activity on KB, Daoy and WiDr cancer cells. Methanolic extract of this herb was also investigated in inhibiting cancer development on liver and cervical cancer. Therefore, it is potential to be developed as chemopreventive agent. The objective of this study is to determine cytotoxic activity and compound in diethyl ether extract of Hydrocotyle sibthorpioides Lmk. herbs. The cytotoxic effect of extract on MCF-7 breast cancer cell line was assayed using MTT method while phytochemical analysis was observed using normal phase Thin Layer Chromatoraphy (TLC). Diethyl ether extract of Hydrocotyle sibthorpioides had cytotoxic effect on MCF-7 cells with IC50 365 g/mL. TLC analysis observed that the extract contain flavonoid compounds. Keywords : Hydrocotyle sibthorpioides, MCF-7, cytotoxic, flavonoid

Pembelajaran Siswa Sekolah Dasar dengan Bumbu Dapur Sebagai Obat Tradisional yang Manjur dwiatmaka, yohanes; Wulandari, Erna Tri; Setiawati, Agustina; Hartinni, Yustina Sri; Permatasari, Olga Sancaya Dyah; Widiyanto, Yohanes Baptista Cahya
Patria : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 2: September 2024
Publisher : Universitas Katolik Soegijapranata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/patria.v6i2.11155

This community service target were class VI students at Kanisius Duwet Elementary School (SDK Duwet), Sleman, Yogyakarta. The team consists of lecturers from the Department of Pharmacy and Psychology at Sanata Dharma University (SDU), assisted by several students. Implementation of Phase-1 for the introduction of spices and herbal plants: garlic, shallots, ginger, turmeric, and galangal. Phase-1 was carried out with a direct visit to the Medicinal Plant Garden Laboratory, Faculty of Pharmacy, SDU. Stage-2 activities were carried out at SDK Duwet, carried out in the form of practical training in making and using several traditional medicines (TM) from kitchen spices that had been introduced in stage-1. Student understanding was measured through pretest and posttest. The result of the phase-1 pretest was very good (mean 90.53). Only a few students (23.68%) did not know galangal and turmeric. In phase-2 the mean pretest score was 60.53, lower than in phase-1. This showed that students knew the names of spices, but did not know their benefits as TM. Phase-2 posttest results with a mean of 89.71. According to the t-test between posttest and pretest in phase-2, students' understanding significantly increased by 148% (P0.01). This service program was successful in improving students' understanding and skills. The activity was closed with a group presentation. During the group presentation, students were enthusiastic in their delivery and stated that they were very impressed and amazed by this new knowledge about traditional medicines.

Consumer Profiles and Drink Menus Made from Medicinal Plants at the Jamu Cafe in Depok Sleman District, Yogyakarta Hartini, Yustina Sri; Setiawati, Agustina; Dwiatmaka, Yohanes
Jurnal Jamu Indonesia Vol. 9 No. 2 (2024): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jji.v9i2.310

The use of medicinal plants as ingredients in making drinks in cafes is increasing along with the number of cafes. Herbal café makes a unique menu using medicinal plants in drink recipes to produce a distinctive taste, color, and aroma. This research aims to identify visitor profiles and drink menus made from medicinal plants and explore the understanding of visitors and cafe owners regarding the benefits of medicinal plants added to drinks. The research data collection technique uses a questionnaire equipped with an interview sheet. The questionnaires and interview sheets used have been tested for language comprehension and validity. The research was conducted at 272 cafes in Depok District, Sleman Regency, Special Region of Yogyakarta. The sample was determined using purposive sampling, data was collected after obtaining ethical clearance approval from the Health Research Ethics Committee Team. Data was obtained through filling out surveys by visitors and cafe owners, complemented by interviews with cafe owners. Data was collected three times: August, September, and October 2023. Data analysis was carried out descriptively and qualitatively. Most herbal cafe visitors (70%) are aged between 21–30 years with the majority of professions (44%) being students. The source of information about herbal cafe menus was mostly obtained (56%) from friends or family, and the frequency of visits to cafes was mostly (82%) between 1–5 times per month. More than 98% of visitors stated the benefits of medicinal plants in the drink menu, namely as a refresher or body warmer. There are 14 types of medicinal plants used as ingredients in the herbal cafe's drink menu, with a total monthly requirement for all medicinal plants of 545.1 kilograms; ginger ranks among the highest requirements. Recipe information for the menu was obtained from the family, the Ministry of Health Republic Indonesia website, and the herbal cafe owner made the recipe independently.

Consumer Profiles and Drink Menus Made from Medicinal Plants at the Jamu Cafe in Depok Sleman District, Yogyakarta Hartini, Yustina Sri; Setiawati, Agustina; Dwiatmaka, Yohanes
Jurnal Jamu Indonesia Vol. 9 No. 2 (2024): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jji.v9i2.310

The use of medicinal plants as ingredients in making drinks in cafes is increasing along with the number of cafes. Herbal café makes a unique menu using medicinal plants in drink recipes to produce a distinctive taste, color, and aroma. This research aims to identify visitor profiles and drink menus made from medicinal plants and explore the understanding of visitors and cafe owners regarding the benefits of medicinal plants added to drinks. The research data collection technique uses a questionnaire equipped with an interview sheet. The questionnaires and interview sheets used have been tested for language comprehension and validity. The research was conducted at 272 cafes in Depok District, Sleman Regency, Special Region of Yogyakarta. The sample was determined using purposive sampling, data was collected after obtaining ethical clearance approval from the Health Research Ethics Committee Team. Data was obtained through filling out surveys by visitors and cafe owners, complemented by interviews with cafe owners. Data was collected three times: August, September, and October 2023. Data analysis was carried out descriptively and qualitatively. Most herbal cafe visitors (70%) are aged between 21–30 years with the majority of professions (44%) being students. The source of information about herbal cafe menus was mostly obtained (56%) from friends or family, and the frequency of visits to cafes was mostly (82%) between 1–5 times per month. More than 98% of visitors stated the benefits of medicinal plants in the drink menu, namely as a refresher or body warmer. There are 14 types of medicinal plants used as ingredients in the herbal cafe's drink menu, with a total monthly requirement for all medicinal plants of 545.1 kilograms; ginger ranks among the highest requirements. Recipe information for the menu was obtained from the family, the Ministry of Health Republic Indonesia website, and the herbal cafe owner made the recipe independently.

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