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ANALISIS KADAR FLAVONOID TOTAL TEMPE KEDELAI SECARA SPEKTROFOTOMETRI VISIBEL Crescentiana Emy Dhurhania; Emi Istantini
Media Farmasi: Jurnal Ilmu Farmasi Vol 17, No 2: September 2020
Publisher : Universitas Ahmad Dahlan

Tempe adalah makanan tradisional hasil olahan fermentasi yang banyak dikonsumsi oleh masyarakat Indonesia, yang pada umumnya dibuat dari kedelai (Glycine max (L.) Merr.). Indonesia merupakan negara produsen tempe terbesar di dunia dan menjadi pasar penjualan tempe terbesar di Asia. Tempe bermanfaat sebagai antioksidan, antibakteri, antikanker, antihaemolitik, antialergi, antiinfeksi dan hepatoprotektor. Penelitian sebelumnya menyatakan bahwa tempe kedelai mengandung senyawa flavonoid. Penelitian ini dilakukan untuk mengetahui kadar flavonoid total yang terkandung dalam tempe kedelai. Analisis kualitatif dilakukan menggunakan pereaksi NaOH, H2SO4, dan Wilstater Cyanidin. Analisis kuantitatif dilakukan secara spektrofotometri Visibel, dimana kuersetin digunakan sebagai standar pembanding. Pengukuran dilakukan pada panjang gelombang maksimum 439,5 nm dengan operating time 30 menit. Hasil penelitian diperoleh kadar flavonoid total sebesar 183,48± 3,91 mgQE/100 g tempe kedelai dan 4,07± 0,09 mgQE/100 g biji kedelai dengan Relative Standard Deviation 2,13% - 2,21%.

UPAYA PREVENTIF DAN KURATIF DEMAM BERDARAH MELALUI PEMANFAATAN HERBAL BERKHASIAT DI DESA GADINGAN KABUPATEN SUKOHARJO PROVINSI JAWA TENGAH Crescentiana Emy Dhurhania; Agil Novianto
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 24, No 2 (2018): APRIL - JUNI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v24i2.10116

AbstrakDesa Gadingan yang berada di kecamatan Mojolaban, Kabupaten Sukoharjo merupakan salah satu desa yang mengalami kenaikan prevalensi Demam Berdarah Dengue (DBD) tertinggi di Provinsi Jawa Tengah. Hal ini didukung dengan rendahnya pola perilaku dan fasilitas untuk sanitasi dan higienitas warga. Rendahnya tingkat pengetahuan mengurangi kesadaran tentang bahaya DBD. Program ini dilakukan sebagai upaya preventif dan kuratif DBD melalui pemanfaatan herbal berkhasiat yang merupakan potensi wilayah menjadi produk berbasis herbal. Pengabdian masyarakat dengan mitra Kismosari dan Badran desa Gadingan diawali dengan melakukan edukasi DBD dan pemanfaatan herbal berkhasiat, dilanjutkan dengan pelatihan herbal berkhasiat. Potensi herbal berkhasiat wilayah tersebut diaplikasikan dengan pembuatan produk yaitu mosquito repellent patch, granul herbal larvasida dan teh herbal. Produksi dilakukan oleh warga kedua mitra dengan pendampingan tim pelaksana melibatkan mahasiswa dan stakeholder. Monitoring evaluasi terhadap program edukasi dilakukan dengan pretest dan posttest. Pengembangan produk dilakukan dengan melihat hasil evaluasi mitra pada saat pelaksanaan pelatihan herbal berkhasiat. Pelaksanaan program mampu memberikan perubahan tingkat pengetahuan masyarakat secara signifikan. Hal ini juga didukung dengan penurunan angka kejadian DBD di desa Gadingan pada tahun 2017. Evaluasi pengembangan produk diperoleh hasil 55,68 % teh herbal; 30,68 % mosquito repellent patch dan 13,64 % granul larvasida. Pengembangan produk teh herbal dilakukan di Kismosari sedangkan mosquito repellent patch di Badran.Kata kunci: DBD, Mosquito Repellent Patch, Herbal Larvasida, Teh Herbal, Gadingan AbstractGadingan village which is located in Sukoharjo district of Mojolaban is one of the highest prevalence of dengue fever in Central of Jawa. It is supported with the low of behaviour and facilities for sanitation and hygiene of villagers. The low level of knowledge reduces awareness about the dangers of DBD. This program is conducted as preventive and curative DBD efforts through the utilization of nutritious herbs that are potential of the region to be herbal based products. Community service with partners Kismosari and Badran in Gadingan village begins by educating DBD and utilization of nutritious herbs, continued with a nutritious herbs workshop. Potential herbs of that region are applied with the manufacture of products, that is mosquito repellent patch, herbal larvacide granule and herbal tea. The production is done by the villagers of two partners with accompaniment by the implementing team involving students and stakeholders. Monitoring of evaluation of education program is done by pretest and posttest. Product development is done by looking at partners evaluation result during the nutritious herbs workshop. Implementation of the program is able to provide significant changes in the level of community knowledge. It is also supported by the decrease in the incidence of DBD at Gadingan in 2017. Evaluation of product development obtained results 55.68% herbal tea;30.68% mosquito repellent patch and 13.64% granule larvacide. Herbal tea product development is done in Kismosari while mosquito repellent patch in Badran.Keywords: Dengue Fever, Mosquito Repellent Patch, Herbal Larvacide, Herbal Tea, Gadingan

Uji Kandungan Fenolik Total dan Pengaruhnya terhadap Aktivitas Antioksidan dari Berbagai Bentuk Sediaan Sarang Semut (Myrmecodia pendens) Crescentiana Emy Dhurhania; Agil Novianto
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 5 No. 2 (2018): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Pendahuluan: Senyawa fenolik merupakan kelompok senyawa terbesar yang berperan sebagai antioksidan alami pada tumbuhan. Salah satu tumbuhan yang berpotensi tinggi sebagai antioksidan alami adalah sarang semut (Myrmecodia pendens). Hal tersebut terkait dengan potensinya sebagai sumber senyawa fenolik. Tujuan: Penelitian ini bertujuan untuk melakukan uji terhadap kandungan fenolik total dari berbagai bentuk sediaan sarang semut dan pengaruhnya terhadap aktivitas antioksidan. Metode: Hasil uji kualitatif menunjukkan bahwa dalam sediaan seduhan, rebusan, dan ekstrak sarang semut positif mengandung senyawa fenolik, antara lain: flavonoid, tanin dan polifenol. Uji kandungan fenolik total dilakukan dengan metode Folin-Ciocalteu secara spektrofotometri UV-Vis pada 760,5 nm, dengan hasil pada seduhan, rebusan, dan ekstrak berturut-turut 3,64; 3,37; 2,74 g GAE/100 g bahan kering. Uji aktivitas antioksidan dilakukan dengan parameter kapasitas reduksi serium secara spektrofotometri UV-Vis pada 317,5 nm. Hasil: Seluruh sediaan sarang semut, yaitu seduhan, rebusan, dan ekstrak memiliki aktivitas antioksidan yang sangat kuat dengan EC50secara berturut-turut 6,78; 2,45; 4,00 µg/mL, dengan EC50 pembanding vitamin C 4,1685 µg/mL. Kesimpulan: Dengan demikian untuk mendapatkan kandungan fenolik yang paling tinggi dengan aktivitas antioksidan yang sangat kuat, serbuk kering sarang semut sebaiknya dikonsumsi dalam bentuk seduhan.

ANALISIS KADAR VITAMIN C PADA KUBIS MERAH (Brassica oleracea L. var capitata) YANG DIBUAT JUS DENGAN VARIASI LAMA PENYIMPANAN Siska Nur Aini; Crescentiana Emy Dhurhania
Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 6 No 2 (2021): JIIS
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Vitamin C is an antioxidant that is contained in red cabbage (Brassica oleracea L. var capitata). Generally, people store juice ingredients in the refrigerator. This research was carried out to determine the effect of storage time on vitamin C levels in juiced red cabbage. The variation of storage time used was 1, 4, and 7 days with a storage temperature of 5 oC. Qualitative test using iodine, Fehling, and ammonium molybdate reagent gave positive results containing vitamin C. The quantitative test was carried out by UV-Vis spectrophotometry at a maximum wavelength of 570.5 nm with operating time at 20 minutes after the test solution was added with H2SO4 and ammonium molybdate. The quantitative test results showed that the level of vitamin C on the first day was 63.92 mg / 100 g, on the fourth day was 63.32 mg / 100 g, on the seventh day was 62.52 mg / 100 g red cabbage with coefficients of variation 0.26%. The Tukey test resulted in a p value of more than ??0.05, ie 0.831, so that the levels of vitamin C red cabbage juice made on the 1st, 4th, and 7th days were not significantly different.

The Correlation of Anthocyanin Levels, Vitamin C Levels, and Antioxidant Activity of Purple Cabbage (Brassica Oleracea L.) Juice at Different Temperatures and Storage Periods Crescentiana Emy Dhurhania; Diah Pratimasari; Maliny Kurnia Salwa; Shinta Pasmawati; Muhammad Yusril Ihza Ramadhan
Indonesian Journal of Global Health Research Vol 4 No 4 (2022): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Purple cabbage (Brassica oleracea L. var. capitata f. rubra) is a plant from the Brassicaceae or Cruciferae family that can be grown in both highlands and lowlands. The amount of purple cabbage production is relatively high, but utilization by consumers is still low. The choice of how to use purple cabbage is to make juice, because it is easy to make and only takes a short time, and the freshness can still be enjoyed. The way of consuming juice is seen as more relevant and enjoyable for the general public than having to eat large amounts of purple cabbage. Anthocyanins and vitamin C are water-soluble compounds that have a major role in providing antioxidant activity of purple cabbage juice. Both anthocyanins and vitamin C are compounds that are easily oxidized by O2 in the air so that the length of contact with air during storage will affect their stability. Likewise, storage temperature is a factor that affects the stability of anthocyanins and vitamin C which will have an impact on their antioxidant activity. Therefore, this study was conducted to determine the correlation of anthocyanin levels, vitamin C levels, and antioxidant activity of purple cabbage juice at different temperatures and storage periods. Determination of anthocyanin levels, vitamin C levels, and antioxidant activity was carried out by UV-Vis spectrophotometry. On the 7th day of storage, the anthocyanin content decreased by 3.7% at cold temperature and 22.5% at room temperature; vitamin C content decreased by 59.1% at cold temperature and 75.7 at room temperature; antioxidant activity decreased with an increase of 9.8% IC50 at cold temperature and 24.9% at room temperature. Purple cabbage juice decreased its antioxidant activity after the crop was stored for 4 days and 7 days, both stored at cold and room temperature. This was caused by a decrease in the content of the main antioxidant compounds in purple cabbage, namely anthocyanins and vitamin C, during the storage process.

The Correlation of Anthocyanin Levels, Vitamin C Levels, and Antioxidant Activity of Purple Cabbage (Brassica Oleracea L.) Juice at Different Temperatures and Storage Periods Crescentiana Emy Dhurhania; Diah Pratimasari; Maliny Kurnia Salwa; Shinta Pasmawati; Muhammad Yusril Ihza Ramadhan
Indonesian Journal of Global Health Research Vol 4 No 4 (2022): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Purple cabbage (Brassica oleracea L. var. capitata f. rubra) is a plant from the Brassicaceae or Cruciferae family that can be grown in both highlands and lowlands. The amount of purple cabbage production is relatively high, but utilization by consumers is still low. The choice of how to use purple cabbage is to make juice, because it is easy to make and only takes a short time, and the freshness can still be enjoyed. The way of consuming juice is seen as more relevant and enjoyable for the general public than having to eat large amounts of purple cabbage. Anthocyanins and vitamin C are water-soluble compounds that have a major role in providing antioxidant activity of purple cabbage juice. Both anthocyanins and vitamin C are compounds that are easily oxidized by O2 in the air so that the length of contact with air during storage will affect their stability. Likewise, storage temperature is a factor that affects the stability of anthocyanins and vitamin C which will have an impact on their antioxidant activity. Therefore, this study was conducted to determine the correlation of anthocyanin levels, vitamin C levels, and antioxidant activity of purple cabbage juice at different temperatures and storage periods. Determination of anthocyanin levels, vitamin C levels, and antioxidant activity was carried out by UV-Vis spectrophotometry. On the 7th day of storage, the anthocyanin content decreased by 3.7% at cold temperature and 22.5% at room temperature; vitamin C content decreased by 59.1% at cold temperature and 75.7 at room temperature; antioxidant activity decreased with an increase of 9.8% IC50 at cold temperature and 24.9% at room temperature. Purple cabbage juice decreased its antioxidant activity after the crop was stored for 4 days and 7 days, both stored at cold and room temperature. This was caused by a decrease in the content of the main antioxidant compounds in purple cabbage, namely anthocyanins and vitamin C, during the storage process.

Penetapan kadar flavonoid total perasan lemon (Citrus limon (L.) Osbeck) secara spektrofotometri UV-Vis Christivanny Sheila Pravita; Crescentiana Emy Dhurhania
Health Sciences and Pharmacy Journal Vol 7, No 1 (2023)
Publisher : STIKes Surya Global Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32504/hspj.v7i1.653

One of the fruits whose juice can function as an antibacterial is a lemon. This is related to the flavonoid content in lemons. The purpose of this study was to determine the total flavonoid content in local and imported lemon (Citrus limon (L.) Osbeck) juice using the UV-Vis spectrophotometric method. The filtered juice was used for qualitative analysis and quantitative analysis. Qualitative analysis using concentrated HCI reagent plus magnesium powder, 10% NaOH, and concentrated H2SO4 showed that lemon juice was positive for flavonoids. Quantitative analysis was performed using UV-Vis spectrophotometry with an operating time of 28 minutes, the maximum wavelength of 439 nm. The total flavonoid content in local lemon juice was 38.42 ± 0.448 mg QE/100 ml of juice, with a coefficient of variation obtained was 1.165%. The total flavonoid content in imported lemon juice was 39.76 ± 0.199 mg QE/100 ml of juice with a coefficient of variation was 0.501%.

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