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Penetapan Kadar Tanin Dari Bunga Telang (Clitoria ternatea L.) Secara Permanganometri Choiril Hana Mustofa; Anita Agustina Styawan; Nofia Putri Lestari
CERATA Jurnal Ilmu Farmasi Vol 12 No 2 (2021): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v12i2.234

Telang flowers can be found thriving in watery areas in Indonesia, their purple flowers bloom throughout the year. Telang flowers have been studied to contain phenolic chemicals, flavonoids, anthocyanins, flavonol glycosides, kaempferol glycosides, quercetin glycosides, myristetin glycosides, terpenoids, flavonoids, tannins and steroids. Tannins are plant polyphenols that function to bind and precipitate proteins. In the world of tannin medicine serves to treat diarrhea, stop bleeding, and treat hemorrhoids. There are two main types of tannins namely condensed tannins and hydrolyzed tannins. The purpose of this study was to determine the tannin content in the extract of telang (Clitoria ternatea L.) flowers using the permanganometric method. Determination of tannin levels by permanganometric method. Permanganometry is a titration method using potassium permanganate, which is a strong oxidizing agent as a titrant. This property of KMnO4 is known as an auto-indicator. The result of the determination of the tannin content of the telang flower (Clitoria ternatea L.) by permanganometry was 13.86% b/b.

IDENTIFIKASI FLAVONOID PADA EKSTRAK ETANOL TEMU MANGGA (Curcuma mangga Val.) METODE EKSTRAKSI MASERASI DAN SOKLETASI SECARA KROMATOGRAFI LAPIS TIPIS Muchson Arrosyid; Anita Agustina Styawan; Selvi Candra Dewi; Rezyana Budi Syahputri
CERATA Jurnal Ilmu Farmasi Vol 14 No 1 (2023): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v14i1.764

Temu mangga merupakan salah satu keluarga Zingeberaceae, memiliki kandungan metabolit sekunder seperti flavonoid. Temu mangga (Curcuma mangga Val.) berkhasiat sebagai pereda sakit maag, diare, penghilang nyeri haid, mengobati jerawat dan bisul, serta menambah nafsu makan. Selain itu, temu mangga diduga memiliki aktivitas antioksidan karena adanya senyawa fenolik dan flavonoid yang terkandung di dalamnya. Tujuan penelitian ini untuk mengetahui jenis senyawa flavonoid yang terdapat dalam rimpang temu mangga (Curcuma mangga Val.). Ekstraksi dilakukan dua tahap yaitu tahap maserasi dan sokletasi tahap menggunakan pelarut yang sama yaitu etanol 70%. Identifikasi flavonoid ekstrak temu mangga dilakukan menggunakan metode kromatografi lapis tipis (KLT). Bercak lempeng yang memiliki harga Rf dan warna yang sama dengan deteksi awal yaitu kuning kehijauan menunjukkan hasil positif pada ekstrak metode sokletasi dan maserasi. Hasil identifikasi flavonoid pada ekstrak temu mangga (Curcuma mangga Val.) menunjukkan harga Rf ekstraksi secara maserasi sebanyak 0,53 dan hasil dari ekstraksi secara sokletasi sebanyak 0,82. Dari hasil tersebut menunjukkan bahwa terdapat perbedaan antara ekstraksi maserasi dan sokletasi.

Comparative Analysis of Essential Oil Profiles From Emprit Ginger Rhizome (Zingiber officinale var. amarum) Grown in Different Locations and Antibacterial Activity Againts Staphylococcus aureus Styawan, Anita Agustina; Purwanto; Susidarti, Ratna Asmah; Windarsih, Anjar; Rohman, Abdul
Indonesian Journal of Tropical and Infectious Disease Vol. 12 No. 2 (2024)
Publisher : Institute of Topical Disease Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/ijtid.v12i2.50423

Indonesia, as a tropical country, boasts significant biodiversity, particularly regarding its flora and fauna. The country's medicinal plants are one inherited natural resource passed down through generations. The "emprit ginger” (Zingiber officinale var. amarum), a native Indonesian medicinal plant, is often employed in treating various diseases. Scientifically, the primary constituent of emprit ginger is the phenolic ketone homolog compound, gingerol, known for its antioxidant activity. In addition to its antioxidant potential, emprit ginger exhibits potential as an antibacterial agent. However, herbal substances used for therapeutic purposes often yield inconsistent effects due to the fluctuating chemical composition in the plants, typically a result of varying growing locations. These location differences can cause discrepancies in the content of active metabolites. Therefore, data on the chemical profile of medicinal plants is paramount for the standardization process. This study was conducted by obtaining essential oils from the rhizomes of emprit ginger, extracted via steam distillation obtained from various cultivation lands in Ponorogo, Magetan, Pacitan, Wonogiri, Karanganyar, Boyolali, Semarang, Magelang, Purworejo, Temanggung, Wonosobo, Banyumas, Bantul, and Kulonprogo. One of the efforts in standardizing natural materials involves the analysis of their metabolite profiles. The emprit ginger essential oil profile was obtained through Gas Chromatography-Mass Spectrometry (GCMS) testing. The emprit ginger essential oil profile was analyzed using a multivariate calibration of Principal Component Analysis utilizing SIMCA 17 software. Antibacterial activities were assessed using the microdilution method on Staphylococcus aureus bacteria. The analysis of antibacterial activity was determined using the Probit analysis method to ascertain the Minimum Inhibitory Concentration (MIC) 50 value. This study also involved the extraction of essential oils from emprit ginger rhizomes. The individual profiles of these essential oils were determined via Gas Chromatography Mass Spectrometry. The essential oil profiles of emprit ginger were subjected to a multivariate calibration using Principal Component Analysis facilitated by the SIMCA 17 software. Antibacterial activity tests were conducted using the microdilution method on Staphylococcus aureus bacteria. The antibacterial activity was ascertained using probit analysis to derive the Minimum Inhibitory Concentration 50 (MIC 50) values. The highest MIC 50 of emprit ginger rhizome on Staphylococcus aureus bacteria was found in samples from Wonogiri, with a concentration of 0.3408%. Compounds displaying significant discriminative influence on Staphylococcus aureus bacteria included Z-Citral, Geranyl acetate, Zingiberenol, Beta-Myrcene, (1S0-2,6,6-Trimethylbicyclo [3.1.1] hept-2-ene, and Bicyclo [2.2.1]heptan-2-ol, 1,7,7-trimethyl, exo-(CAS)

Analisis Kadar Kafein Pada Biji Kopi Arabika (Coffea arabica L.) Varietas Lini S dari Perkebunan Kopi Banaran Dengan Metode Titrasi Bebas Air Wahyu Anasari; Anita Agustina Styawan; Mustofa, Hana; Muchson Arrosyid; Hendra Budiman
CERATA Jurnal Ilmu Farmasi Vol 15 No 1 (2024): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v15i1.1068

Kopi arabika (Coffea arabica L.) Lini S merupakan salah satu yang paling populer di kawasan Asia Pasifik, khususnya di Indonesia. Biji kopi mengandung senyawa fenolik, asam klorogenat dan kafein. Kafein berkhasiat secara klinis menstimulasi susunan saraf pusat dengan menghilangkan rasa lelah, lapar dan kantuk. Tujuan penelitiam ini adalah untuk mengetahui kadar kafein dalam biji kopi arabika (Coffea arabica L.) varietas Lini S.Penelitian ini menggunakan cara observasional. Sampel yang digunakan sebanyak 300 gram serbuk kopi arabika (Coffea arabica L.) varietas Lini S dari perkebunan kopi Banaran. Ekstraksi dilakukan dengan metode refluks, kemudian diuji secara kualitatif menggunakan reaksi parry serta untuk mendapatkan konsentrasi kafein dengan cara Titrasi Bebas Air. Hasil uji kualitatif menggunakan reaksi parry yang positif kafein ditandai dengan warna hijau. Hasil uji kuantitatif dengan 3 kali replikasi diperoleh rata-rata kadar kafein pada biji kopi arabika sebesar 142,90 mg. Kadar kafein pada biji kopi arabika baik dikonsumsi untuk kesehatan karena nilai kadar tidak melebihi standar SNI yaitu 150 mg/hari.

Penetapan Kadar Flavonoid Total Ekstrak Etanol Buah Belimbing Wuluh (Averrhoa Bilimbi L.) Dengan Metode Spektrofotometri Uv-Vis Mustofa, Choiril Hana; Anita Agustina Styawan; Muchson Arrosyid; Hendra Budiman; Latifah, Anna
CERATA Jurnal Ilmu Farmasi Vol 15 No 2 (2024): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v15i2.1394

Star fruit is a fruit that has been cultivated for a long time by Indonesian people. Star fruit plants consist of two types. Sweet starfruit and sour starfruit or wuluh, starfruit can be used as an anti-inflammatory and antioxidant. So further research needs to be carried out on testing the flavonoid content of ethanol extract of star fruit (Averrhoa bilimbi L.) using the UV-Vis spectrophotometric method. So that the potential for developing this plant as a medicinal ingredient for the prevention and treatment of various diseases can be increased. The aim of this study was to determine the levels of flavonoids in star fruit. This study used a sample of 3 kg of star fruit. Extraction using the maceration method with 96% ethanol solvent. Then analyzed qualitatively and quantitatively. The results of the research showed that the qualitative test with color reagents showed positive results of a brownish yellow color, there were flavonoid compounds in the star fruit, while the results of the quantitative test with UV- Vis spectophotometry showed levels of flavonoid compounds with an average of 0.4384% w/w or 4,384 mg/kg.

COMPARISON OF PHENOLIC CONTENT OF RED GINGER (Zingiber officinale var. rubrum Theilade) AT DIFFERENT GROWING LOCATIONS Rizky, Alfira; Styawan, Anita Agustina
Jurnal Farmasi Sains dan Praktis Vol 10 No 3 (September-December 2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/pharmacy.v10i3.10514

Red ginger (Zingiber officinale var. rubrum Theilade) as a traditional medicine can be used as anti-inflammatory, analgesic, antipyretic, lower cholesterol, prevent impotence, depression, and others. The rhizome of the red ginger plant has different phenolic levels in each region. To find out the comparison of the levels of these compounds, an examination was carried out with UV-Vis’s spectrophotometry. The purpose of this research was to determine the comparison of phenolic content of red ginger from different growing locations, namely from Wonosobo Regency and Karanganyar Regency. This research used samples of red ginger extract (Zingiber officinale var. rubrum Theilade), as much as 500 grams of red ginger simplisia extracted using maceration method with 96% ethanol solvent in ratio of 1:5. Quantitative analysis phenolic content using UV-Vis’s spectrophotometry methode. The results of quantitative tests using UV-Vis’s spectrophotometry obtained a significant comparison of the total phenolic content of red ginger (Zingiber officinale var. rubrum Theilade) from Wonosobo Regency of 0.49% v/b and red ginger from Karanganyar Regency of 0.47% v/b

Comparison of Tannin Levels in Brewed and Boiled Green Tea (Camellia Sinensis (L.) Kuntze) by UV-Vis Spectrophotometric Method Styawan, Anita Agustina; Atun Yuliana
Ad-Dawaa: Journal of Pharmaceutical Sciences
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v7i2.42618

Introduction: Green tea (Camellia sinensis (L.) Kuntze) has antibacterial and antioxidant properties that are effective in preventing and treating diseases. Green tea contains tannin compounds with antidiarrheal properties, stops bleeding and prevents inflammation of the oral mucosa. To get its properties, the way tea is processed affects the tannin content in tea. Aims: To determine the tannin content in brewed and boiled green tea using UV-Vis Spectrophotometric method. Method: The research method used was experimental research. The sample used was green tea taken from the cultivation site "Mbok Karti" Kemuning, Ngargoyoso, Karanganyar. Extracted using the reflux method. Determination of levels analyzed by UV-Vis Spectrophotometry method. Qualitative test results using FeCl3 1% that brewed and boiled green tea contains tannins by showing a change in color to blackish green. Result: The results of quantitative tests using UV-Vis Spectrophotometry obtained a comparison of tannin levels in brewed green tea of 0.05163% w/b and boiled ones of 0.04988% w/b. Where in every 200 grams of brewed green tea samples there are 103.26 mg of tannins for boiled green tea samples there are 99.67 mg of tannins. Tannin levels in brewed green tea are greater than those boiled because tannins are damaged at temperatures above 80°C. While when boiling uses temperatures above 80°C. Whereas when boiling uses temperatures above 80°C. Conclusion: So it is concluded that brewed green tea has higher tannin levels than boiled green tea.

Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma & Shastry) and Cooked Brown Rice by Alkalimetry Methods Emerita Dyah Ayu Purwita Sari; Hendra Budiman; Anita Agustina Styawan; Choiril Hana Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17037

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.

Emergency medicine management training for scouts of Kwarda DIY: Improving disaster response capacity Ghozali, Muhammad Thesa; Widada, Hari; Anggraini, Laelia Dwi; Styawan, Anita Agustina; Septiyanna, Rosemaladewi; Nisa, Lia Fakila; Faatin, Salsa
Community Empowerment Vol 10 No 3 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12834

Indonesia’s high disaster vulnerability necessitates highly competent emergency medical response volunteers. This training program aimed to enhance the emergency medicine management skills of Disaster Response Scouts in the Yogyakarta Special Region (DIY). Thirty participants from five sub-districts (Gunungkidul, Sleman, Kulonprogo, Bantul, and Yogyakarta City) attended the training held May 19, 2024, at the DIY Regional Scout Hall. The training integrated mini-lectures, small group discussions, and hands-on practice for a holistic approach to theory and practical skills. Pre-test and post-tests, along with simulation observations, evaluated the training's effectiveness. Results showed a significant increase in average scores from 50.83 (pre-test) to 86.25 (post-test, p < 0.0001, Wilcoxon Test), with 66.7% of participants achieving “very good” status post-training (compared to 13.3% pre-training). This training enhanced not only participant knowledge and skills but also fostered collaboration among DIY Regional Scouts, health institutions, and academia.

Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma & Shastry) and Cooked Brown Rice by Alkalimetry Methods Emerita Dyah Ayu Purwita Sari; Hendra Budiman; Anita Agustina Styawan; Choiril Hana Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17037

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.

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