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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Kimia (Journal of Chemistry) Jurnal Sains dan Teknologi Indonesian Journal of Pharmaceutical Science and Technology Chimica et Natura Acta Jurnal Ilmiah Medicamento Jurnal Pengabdian UNDIKMA Hydrogen: Jurnal Kependidikan Kimia Jurnal Pengabdian Kepada Masyarakat Widya Mahadi Usadha
Dewa Ayu Ika Pramitha
Program Studi Diploma Tiga Farmasi Fakultas Farmasi Universitas Mahasaraswati Denpasar
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Journal : Usadha

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Analisis Kadar Lemak dan Kadar Air pada Simplisia Biji Kakao (Theobrama Cacao L.) Desa Gumbrih, Kecamatan Pakutatan, Kabupaten Jembrana Sugiantari, Widiya; Chandra Wibawa, Agung Ari; Pramitha, Dewa Ayu Ika
Usadha Vol 2 No 3 (2023): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v2i3.7251

Abstract

Cocoa fruit seeds derived from the cocoa plant (Theobroma cacao L.) is one of the raw materials that are very widely used in the community either as food, beverages, or additives in the pharmaceutical field. The content of primary metabolite compounds in cocoa beans such as fat, carbohydrates, water and protein is a very important standard in determining the quality of cocoa beans.  Fat and water content is the first parameter in determining the quality and quality of cocoa beans. Gumbrih Village, Jembrane sub-district, Bali is currently one of the largest suppliers of cocoa beans in Bali for export. However, there is no data related to fat and water content.  This study was conducted with the aim of knowing the quality standards of fat content and water content in cocoa beans from Gumbrih Village, Pakutatan District, Jembrana Regency, as well as to determine the relationship between the effect of water content on fat content. The research design uses experimental research in the laboratory with the aim of analysis. Method used in this study is the analysis of fat content using the soxlhetation method with N-hexane solvent and in the analysis of water content using the gravimetric method. The results showed that the cocoa bean samples in Gumbrih Village, Pakutatan District, Jembrana Regency did not meet the quality standards with an average fat content of (55.95±1.64)% and an average water content that did not meet the quality requirements of (9.5±0.47)%.  
Perbandingan Mutu Fisikokimia Virgin Coconut Oil (VCO) dengan Metode Enzimatis dan Fermentasi Alami Mutu Fisikokimia Virgin Coconut Oil (VCO) dengan Metode Enzimatis dan Fermentasi Alami Dewi Maharani Indah Sari, Ni Komang; Chandra Wibawa, Agung Ari; Pramitha, Dewa Ayu Ika; Megawati, Fitria
Usadha Vol 3 No 3 (2024): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v3i3.7498

Abstract

VCO is obtained from fresh, old coconut (Cocos nucifera L) flesh through a simple process without heating. Making VCO can be done by several methods, namely enzymatic methods and natural fermentation. The enzyme used in the manufacture of VCO is bromelain enzyme powder. The purpose of this study was to determine differences in the physicochemical quality of Virgin Coconut Oil (VCO) obtained by natural fermentation methods and VCO obtained by enzymatic methods adding 10% bromelain enzyme. The type of research used is experimental research conducted in the laboratory. The results obtained were then evaluated to determine the physicochemical quality of enzymatic VCO and natural fermentation. Physicochemical test parameters include a water content test performed by the gravimetric method and a free fatty acid test carried out by the titrimetric method. Based on the research that has been done, the highest average yield of VCO with the addition of bromelain enzyme powder is (24.45 ± 0.06) %. The results of the pH test on sample 1 (S1) and sample 2 (S2) obtained a pH value of 6. Testing the water content of the two samples S1 and S2 obtained results (4.018 ± 1.93) and (7.949 ± 2.57) %, with statistical testing getting p> 0.05 where there is no significant difference between the two samples. Tests for free fatty acid levels in samples S1 and S2 yielded (0.0086 ± 0.003055) % and (0.0106 ± 0.004619) %, with statistical testing yielding p > 0.05 after being tested by Kruskal Wallis, no there is a significant difference between the two samples. The enzymatic production of VCO has the advantage of obtaining more yield with the same quality as naturally fermented VCO.
Optimasi Waktu Fermentasi Biji Kakao (Theobroma cocoa L.) Menggunakan Ragi Tape Terhadap Aktivitas Antioksidan Dengan Metode DPPH Pratiwi, Dian; Ika Pramitha, Dewa Ayu; Kusuma Wardani, I Gusti Agung Ayu
Usadha Vol 4 No 1 (2025): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v4i1.7470

Abstract

Cocoa beans (Theoborma cacao L.) are one part of the cocoa plant that is believed to contain high levels of polyphenol compounds that act as antioxidants. Cocoa beans are said to contain high polyphenol and flaovonoid compounds, which play an important role in the formation of antioxidants. Fermented cocoa beans have better quality in terms of taste, aroma, and color, but the fermentation process can cause a decrease in the content of polyphenol compounds in cocoa beans, causing a decrease in antioxidant activity. In the fermentation process, adding fermenters such as yeast tape can shorten the fermentation time. This study aims to determine the optimization of fermentation time to produce higher antioxidant activity of cocoa beans (Theobroma cacao L.) using the DPPH method. The results of the cocoa bean antioxidant test showed the IC50 value in the unfermented cocoa bean sample was 15.360 ppm, in the 1st day fermentation sample was 23.757 ppm, in the 2nd day fermentation sample was 3.574 ppm, in the 3rd day fermentation sample was 7.985 ppm, in the 4th day fermentation sample was 27.70 ppm, in the 5th day fermentation sample was 33.111 ppm, in the 6th day fermentation sample was 2.456 ppm, and in ascorbic acid as a positive control was 2.463 ppm. The data showed that the most optimum antioxidant value was found in the sample fermented for 6th days.
Analisis Angka Lempeng Total Minyak Balur Kombinasi VCO dan Cabai Jawa (Piper retrofractum Vahl.) dengan Variasi Suhu Pemanasan Sari, Luh De Cintya Kartika; Pramitha, Dewa Ayu Ika; Wardani, I Gusti Agung Ayu Kusuma
Usadha Vol 1 No 3 (2022): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v1i3.5520

Abstract

Balur oil combined with VCO and Javanese long pepper is a liquid herbal ingredient obtained from the fruit of the Javanese long pepper (Piper retrofractum Vahl.) with the addition of coconut oil (Cocos nucifera). This study was conducted to analyze the microbiological quality of VCO and Javanese long pepper combined balur oil to determine the safety of combined VCO and Javanese long pepper balur oil using the Total Plate Count (ALT) method. Balur oil combined with VCO and Javanese long pepper was made into 3 samples with different heating temperatures. Sample 1 is balur oil with a heating temperature of 40°C, sample 2 is balur oil with a heating temperature of 50°C, and sample 3 is balur oil with a heating temperature of 60°C. The results showed that the three samples of balur oil combined with VCO and Javanese long pepper with variations in heating temperature had different total microbial values, namely 3, 0, and 6 CFU/mL. Sample 1 had a total microbial value of 3 CFU/mL, sample 2 had a total microbial value of 0 CFU/mL, and sample 3 had a total microbial value of 6 CFU/mL. The three samples of VCO and Javanese long pepper combination oil had a total safe microbial value because they had not exceeded the maximum allowable microbial contamination limit according to BPOM No. 32 of 2019, namely 107 colonies/mL.
Uji Aktivitas Antiinflamasi serta Toksisitas Senyawa Peristrophine terhadap Reseptor Prostaglandin Sintase 2 (PTGS2) secara In Silico Gunawan, I Putu Windra; Santoso, Puguh; Pramitha, Dewa Ayu Ika; Adrianta, Ketut Agus
Usadha Vol 1 No 1 (2021): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

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Abstract

Indonesia merupakan salah satu negara yang banyak memiliki kasus penyakit yang diakibatkan oleh inflamasi. Rasa sakit atau nyeri sering menjadi penyebab gangguan aktivitas sehari-hari. Inflamasi merupakan suatu respon dari tubuh yang terjadi akibat cedera maupun infeksi. Peristrophine adalah salah satu turunan senyawa antosianin yang berasal dari tanaman magenta (Peristrophe bivalvis L. Merr). Tujuan dari penelitian ini adalah untuk mengetahui aktivitas antiinflamasi dan nilai LD50 dari senyawa peristrophine secara komputasi. Metode dalam penelitian ini dilakukan secara in silico untuk meminimalisir terjadinya kegagalan pada uji in vivo ataupun in vitro. Bahan yang digunakan dalam penelitian ini menggunakan data makromolekul yang dipakai sebagai reseptor yang didapatkan dari situs web Protein Data Bank (PDB) dengan PDB ID 5IKR menggunakan native ligand asam mefenamat sebagai senyawa pembanding. Hasil yang diperoleh dari penelitian ini adalah senyawa peristrophine memiliki nilai aktivitas sebesar -6.90 kkal/mol pada asam amino Tyr 385A dengan nilai toksisitas 650,974 mg/kg, sedangkan asam mefenamat memiliki nilai aktivitas sebesar -7.58 kkal/mol dengan nilai toksisitas 595.50 mg/kg. Dari hasil yang didapat, seyawa peristrophine diprediksi memiliki aktivitas farmakologi sebagai antiinflmasi.
OPTIMASI WAKTU PERENDAMAN INFUSED WATER KOMBINASI JERUK NIPIS (Citrus aurantifolia) DAN DAUN MINT (Mentha piperita L) TERHADAP KADAR VITAMIN C Pramitha, Dewa Ayu Ika
Usadha Vol 1 No 2 (2022): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

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Abstract

Infused water adalah air yang ditambah dengan potongan buah-buahan dan didiamkan selama beberapa jam sampai sari buahnya keluar, lalu siap dikonsumsi, sehingga memberi cita rasa dan manfaat untuk kesehatan. Salah satu buah-buahan yang digunakan untuk membuat infused water yaitu jeruk nipis. Penelitian ini bertujuan untuk mengetahui berapa waktu perendaman yang dibutuhkan untuk mendapatkan kadar vitamin C yang optimum dalam infused water kombinasi jeruk nipis dan daun mint. Pembuatan infused water dilakukan dengan cara 10 gr jeruk nipis dipotong dan direndam dalam 100 ml air ditambahkan daun mint didalam toples kaca. Infused water direndam dengan variasi waktu 30,60,90,120 dan 150 menit. Lalu dari masing-masing waktu perendaman tersebut diambil 1 mL sebagai sampel dan diuji dengan metode spektrofotometri UV-Vis. Kadar vitamin C secara optimum diperoleh pada waktu perendaman jeruk nipis (Citrus aunrantifolia) dan daun mint (Mentha piperita L) dalam infused water selama 90 menit dengan kadar (29.84±42.2)mg/100mg. Apabila buah jeruk nipis direndam lebih lama dari 90 menit maka kadar vitamin C yang didapat akan lebih sedikit karena vitamin C telah mencapai titik jenuh dan mengalami proses oksidasi.
Co-Authors Agung Ari Chandra Wibawa Agustini, Ni Putu Dewi Arandika, I Wayan Wisma Chandra Wibawa, Agung Ari Debby Juliadi Dewi Maharani Indah Sari, Ni Komang Dewi, Kade Ayu Yasinta Dian Pratiwi Gunawan, I Putu Windra I Wayan Karta I Wayan Suarsa I WAYAN SUDIARSA I Wayan Surya Rahadi James Sibarani Kade Ayu Yasinta Dewi Ketut Agus Adrianta Kusuma Wardani, I Gusti Agung Ayu Megawati, Fitria Ni Komang Gita Sundari Ni Made Suaniti Ni Made Sukma Sanjiwani Ni Nyoman Ayu Kartika Yani Ni Putu Ayu Mirah Mariati Ni Putu Dewi Agustini Ni Wayan Yuliasih puguh santoso, puguh Putu Era Sandhi Kusuma Yuda Rahadi, I Wayan Surya Samidya, Ni Wayan Rias Sari, Luh De Cintya Kartika Sugiantari, Widiya Wardana, I Made Wisnu Wardani, I Gusti Agung Ayu Kusuma Yuliasih, Ni Wayan