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All Journal Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Jurnal Jamu Indonesia
Vera Ladeska
Fakultas Farmasi dan Sains, Universitas Muhammadiyah Prof. DR. HAMKA
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Other

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ISOLASI PEKTIN DARI KULIT BUAH NAGA (Hylocereus polyrhizus) DAN PEMANFAATANNYA SEBAGAI PENGIKAT PADA SEDIAAN PASTA GIGI Kori Yati; Vera Ladeska; Adi Putra Wirawan
Media Farmasi: Jurnal Ilmu Farmasi Vol 14, No 1: Maret 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (599.85 KB) | DOI: 10.12928/mf.v14i1.9824

Abstract

Buah naga selain dikonsumsi dalam bentuk segar juga diolah menjadi beberapa produk olahan. Kulit buah naga mengandung pektin ±10,8%. Pada industri farmasi dan makanan, pektin digunakan sebagai pengikat, pembentuk gel, penstabil, dan pengental. Penelitian ini bertujuan untuk mengisolasi pektin, mengkarakterisasi pektin dan mengetahui pengaruh perbedaan konsentrasi pektin sebagai bahan pengikat terhadap viskositas yang dihasilkan pada sediaan pasta gigi. Pektin yang dihasilkan dianalisa secara kualitatif menggunakan FTIR dan memenuhi persyaratan JEFCA ( Joint Expert Committee for Food Additives (FAO/WHO)) dengan nilai susut pengeringan 11,03%, kadar abu 0,41 %, berat ekivalen 617,29 mg dan kadar metoksi 6,50% . Pektin yang sudah dikarakterisasi dibuat pasta gigi dalam 4 formula dengan konsentrasi pektin  sebesar 3%, 3,5%, 4% dan 4,5%, kemudian dievaluasi sifat fisiknya meliputi organoleptis, homogenitas, pH, viskositas dan sifat alir. Dari hasil penelitian menunjukkan bahwa semakin meningkat konsentrasi penggunaan pektin kulit buah naga maka semakin besar pula viskositas yang dihasilkan.
Physicochemical Analysis and Antioxidant Activity of Onion Bulbs (Allium cepa L.) Vera Ladeska; Rindita; Nur Amyra; Tamara Dwi Veranthy
Jurnal Jamu Indonesia Vol. 5 No. 2 (2020): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1497.871 KB) | DOI: 10.29244/jji.v5i2.170

Abstract

Allium cepa L. (onion bulb) is a cultivated onion extensively and types of onions that are often used for various cuisines in Indonesia. The onion bulb was efficient in reducing blood fat levels and diuretics. This study aims to complete the onion monograph with determine the physicochemical characteristics and antioxidant activity. Microscopic results obtained include: has fibrous roots and it’s white, and about 9.5 cm long. The stem is pseudo, and the water is whitish-green, cylindrical leaves are dark green, elongated like a pipe and hollow with a length of ± 20 cm, and the tip is tapered. Onion tubers are single layer bulbs, having a diameter of 6 mm, which is higher than onions. Microscopic results contained identification fragments, including hair covering and transporting beams with thickening stairs and spirals. From the results of research on ethanol extract, 70% Allium cepa L. shows a drying shrinkage of 9.69%, 5.16% total ash content, 0.07 % acid insoluble acid dust, 14.36% water-soluble extract, and soluble ethanol extracts 23.04%. Phytochemical screening contains flavonoids, saponins, phenols, dan triterpenoids. Total flavonoid content contained in ethanol extract of onion tubers was 1.48 ± 0.12 mg QE/g. Total phenolic concentrations obtained in onion tuber ethanol extract were 103.47 ± 3.09 mg GAE/g. The antioxidant activity of ethanol extract of onion tubers by the DPPH method received IC50 is 65.31 ppm.
Co-Authors Adi Putra Wirawan Kori Yati Nur Amyra Rindita Tamara Dwi Veranthy