Claim Missing Document
Check
Articles

Found 32 Documents
Search

PENENTUAN AKTIVITAS ANTIOKSIDAN DAN TABIR SURYA DARI EKSTRAK BUNGA KENCANA UNGU (Ruellia tuberosa L) DENGAN METODE SPEKTROFOTOMETRI UV-VIS Ginayanti Hadisoebroto; Syulastri Effendi; Jaqi Achmad Gifari; Hesty Nuur Hanifah
Jurnal Sabdariffarma: Jurnal Ilmiah Farmasi Vol. 14 No. 1 (2026)
Publisher : Prodi Farmasi - Universitas Al Ghifari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53675/1dmszg84

Abstract

The purple kencana plant (Ruellia tuberosa L.) is a wild plant commonly found in the surrounding environment. The purple kencana contains secondary metabolite compounds such as alkaloids, phenolics, flavonoids, triterpenoids, and saponins. The flavonoid and phenolic compounds have the potential to act as antioxidants. Antioxidants can prevent the negative effects caused by UV radiation and provide protection against UV rays due to their conjugated double bonds, which can resonate when exposed to UV light, thus exhibiting photoprotective properties. This study aims to determine the sunscreen activity of the purple kencana flower extract by assessing antioxidant activity, as well as the Sun Protection Factor (SPF) and % Erythema Transmission using a UV-Vis Spectrophotometer. The research began with several stages, including plant determination, material collection, testing the characteristics of the simplicia, preparation of simplicia, and extraction of the purple kencana flower using 70% ethanol, followed by phytochemical screening, antioxidant activity testing using the DPPH method, and determining the SPF value and % Erythema Transmission. The results showed that the maceration of the purple kencana flower yielded a yield of 40%. Phytochemical screening of the purple kencana flower extract tested positive for alkaloids, flavonoids, phenols, saponins, and triterpenoids. The IC50 and IAA values for the purple kencana flower extract were 56.782 ppm and 0.881, respectively, which fall into the moderate antioxidant category. The SPF value obtained was 105.40, which falls into the ultra-protection category, indicating that it can be used as a sunblock based on the % erythema transmission value of 0.28%.
Stability Study Of Paracetamol Drops Mixed With Date Juice Concentrate During 24 Hours Of Storage Under Room Temperature (≤30 °C) And Refrigerated Temperature (2–8 °C) Patihul Husni; Rina Haryani; Ginayanti Hadisoebroto; Norisca Aliza Putriana; Mikhania Christiningtyas Eryani
JURNAL FARMASI GALENIKA Vol 13 No 2 (2026): August 2026
Publisher : Universitas Bhakti Kencana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70410/jfg.v13i2.463

Abstract

Parents occasionally mix paracetamol drops with date juice concentrate before administration a paracetamol drops to children to mask the bitter taste of the paracetamol. Such a practice may result in interactions between paracetamol and the chemical constituents present in date juice concentrate, potentially affecting the drug's stability. This study aimed to evaluate the stability of paracetamol concentration in paracetamol drops after being mixed with date juice concentrate under different storage conditions. Paracetamol drops were mixed with date juice concentrate and stored at room temperature (≤30°C) and refrigerated conditions (2–8°C). Organoleptic properties and paracetamol concentration were evaluated at 0, 5, 10, 15, 20, 30, 45, 60, 120, 180, and 1440 minutes using UV–Visible spectrophotometer. The organoleptic evaluation demonstrated that the mixture remained stable as a dark brown liquid with the characteristic odor for up to 24 hours under both storage conditions. Results showed a decrease in paracetamol concentration during 24 hours of storage; however, because the study did not include a paracetamol-only control group, this decrease cannot be definitively attributed to date juice concentrate, and the interpretation should therefore be limited to the observed change in paracetamol concentration in the mixture during storage. Under room temperature and refrigerated conditions, the remaining paracetamol concentrations after 24 hours were 43.291 ± 0.437% and 38.527 ± 0.019%, respectively. Statistical analysis indicated no significant difference in the reduction of paracetamol concentration between the two storage conditions. In conclusion, mixing of paracetamol drops with foods or beverages, such as date juice concentrate, may affect paracetamol stability and can cause reducing of paracetamol concentration.