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Dwi Indriati
Universitas Pakuan
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Health Professions Immunology & microbiology Medicine & Pharmacology

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AKTIVITAS ANTIOKSIDAN PADA RAMUAN EKSTRAK TUJUH MACAM REMPAH DENGAN PERBEDAAN METODE EKSTRAKSI Muhammad Iqbal Qardhawi; Dwi Indriati; Usep Suhendar
Jurnal Ilmiah Pharmacy Vol 9, No 1 (2022)
Publisher : Sekolah Tinggi Kesehatan Al-Fatah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52161/jiphar.v9i1.382

Abstract

Rempah-rempah di Indonesia adalah sumber daya alam bernilai tinggi yang mudah didapatkan dan memiliki berbagai macam khasiat salah satunya dapat menangkal radikal bebas. Substansi penting yang dapat menghambat terjadinya oksidasi oleh radikal bebas, yakni antioksidan. Antioksidan merupakan suatu senyawa yang dapat mencegah dan memperlambat kerusakan yang disebabkan oleh radikal bebas melalui penghambatan mekanisme oksidatif. Pada penelitian ini dilakukan pengujian aktivitas antioksidan pada ekstrak kental air campuran ramuan tujuh macam rempah. Metode ekstraksi yang digunakan yaitu infusa, seduhan dan rebusan. Hasil aktivitas antioksidan ekstrak ramuan tujuh macam rempah dengan menggunakan metode DPPH pada metode ekstraksi infusa memiliki IC50 sebesar 63,25 ppm, metode ekstraksi seduhan memiliki IC50 sebesar 53,12 ppm dan metode ekstraksi rebusan memiliki IC50 sebesar 67,74 ppm. Aktivitas antioksidan dari ketiga metode ekstraksi pada ekstrak ramuan tujuh macam rempah yang paling tinggi adalah pada metode seduhan.
THE TABLET FORMULATIONS EFERVESEN EXTRACT OF CINNAMON BARK WITH VARIATIONS IN THE TYPE OF SWEETENER Septia Andini; Erni Rustiani; Dwi Indriati
Journal of Science Innovare Vol 1, No 02 (2018): Journal of Science Innovare, September 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.34 KB) | DOI: 10.33751/jsi.v1i02.999

Abstract

Cinnamon Bark contains flavonoids, tannins, alkaloids, and phenols. Phenolic compounds contained in cinnamon is a sinamat acid is effective as anti diabetic. This research aims to determine the formula preparations tablets efervesen extract of cinnamon bark with a certain type of sweetener that favored the panelists and the levels of sinamat acid in efervesen tablets and extracts. The formula is made with different types of sweeteners such as aspartame stevia 1.5%, 3.5% and 1% sukralosa. The results of the analysis showed no difference in sweeteners influence against the parameters of color and scent but the effect on the parameters of taste every formula. Formula tablets efervesen extract of cinnamon bark that is favored by panelists based on based on the parameters of taste is formula 1 with the sweetener aspartame concentration of 1.5% and a formula 3 with sweetener sukralosa concentration 1% preferred formula panelists. The results of the analysis of the levels of sinamat acid in extract of cinnamon bark obtained the level of 471, 13 mg/g as for Formula 1 tablet efervesen acquired the levels of 369.76 mg/gram
THE TABLET FORMULATIONS EFERVESEN EXTRACT OF CINNAMON BARK WITH VARIATIONS IN THE TYPE OF SWEETENER Septia Andini; Erni Rustiani; Dwi Indriati
Journal of Science Innovare Vol 1, No 2 (2018): Journal of Science Innovare, Volume 01 Number 02 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i02.999

Abstract

Cinnamon Bark contains flavonoids, tannins, alkaloids, and phenols. Phenolic compounds contained in cinnamon is a sinamat acid is effective as anti diabetic. This research aims to determine the formula preparations tablets efervesen extract of cinnamon bark with a certain type of sweetener that favored the panelists and the levels of sinamat acid in efervesen tablets and extracts. The formula is made with different types of sweeteners such as aspartame stevia 1.5%, 3.5% and 1% sukralosa. The results of the analysis showed no difference in sweeteners influence against the parameters of color and scent but the effect on the parameters of taste every formula. Formula tablets efervesen extract of cinnamon bark that is favored by panelists based on based on the parameters of taste is formula 1 with the sweetener aspartame concentration of 1.5% and a formula 3 with sweetener sukralosa concentration 1% preferred formula panelists. The results of the analysis of the levels of sinamat acid in extract of cinnamon bark obtained the level of 471, 13 mg/g as for Formula 1 tablet efervesen acquired the levels of 369.76 mg/gram
Co-Authors Erni Rustiani Muhammad Iqbal Qardhawi Septia Andini Usep Suhendar