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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Farmasi Indonesia Intan Husada : Jurnal Ilmiah Keperawatan Prosiding Seminar Nasional Unimus Jurnal Pharmactive
Anita Nilawati
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Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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SINTESIS TURUNAN KALKON DARI MIRISTISIN MINYAK PALA Hery Muhamad Ansory; Anita Nilawati
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2017): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 8 2017
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.7 KB)

Abstract

Telah dilakukan sintesis 4,5-metilendioksi-3-metoksi kalkon dari miristisin hasil isolasi minyak pala. Analisis terhadap produk sintesis dilakukan dengan menggunakan spektrometer FT-IR, dan 1H NMR. Isolasi miristisin dari minyak pala dengan distilasi fraksinasi pengurangan tekanan menghasilkan miristisin (7,45%). Isomerisasi miristisin dilakukan dengan menggunakan KOH-etanol pada temperatur 84°C  selama delapan jam menghasilkan isomiristisin (95,01%) terdiri dari cis-isomiristisin dan trans-isomiristisin. Oksidasi isomiristisin dilakukan dengan menggunakan KMnO4 dalam suasana asam dengan bantuan katalis misel tween 80 pada temperatur <40°C menghasilkan 4,5-metilendioksi-3-metoksi benzaldehida (49,53%). Kondensasi antara 4,5-metilendioksi-3-metoksi benzaldehida dengan asetofenon dalam kondisi basa menghasilkan 4,5-metilendioksi-3-metoksi kalkon (55,31%).Kata kunci: Miristisin, minyak pala, pala, turunan kalkon
ANALISIS SENYAWA MINYAK ATSIRI BIJI PALA SECARA GC-MS DAN UJI AKTIVITAS ANTIBAKTERI TERHADAP Escherichia coli DAN Staphylococcus aureus Hery Muhamad Ansory; Prietta Khania Kusuma Putri; Nur ‘Aini Hidayah; Anita Nilawati
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2018): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 9 2018
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.179 KB)

Abstract

Pala merupakan tanaman asli Indonesia. Bagian buah pala meliputi daging buah, kulit biji dan biji pala. Secara komersial biji pala merupakan bagian terpenting dari buah pala dan dapat dibuat menjadi berbagai produk antara lain minyak atsiri dan oleoresin. Kadar minyak atsiri pada biji pala yang banyak diperlukan sebagai obat berkadar minyak atsiri yang tidak  kurang dari 5% volume berat. Penelitian tentang minyak atsiri saat ini banyak diarahkan untuk memanfaatkannya sebagai antimikroba penyakit yang disebabkan oleh bakteri atau jamur. Isolasi minyak biji pala dilakukan dengan metode destilasi air dan didapatkan rendemen sebanyak 0,301 %. Minyak atsiri biji pala dianalisis dengan GC-MS dan diuji aktivitas antibakteri terhadap Escherichia coli dan Staphylococus aureus. Analisis GC-MS bertujuan untuk mengetahui kandungan senyawa kimia. Hasil GC-MS diambil 5 senyawa yang mempunyai peak paling tinggi atau yang dominan. Senyawa tersebut yaitu γ-terpinene, 3-cyclohexene-1-ol,4-metthyl-1-(1-methylethyl), safrol, Miristisin, metil ester. Minyak atsiri biji pala diujikan terhadap bakteri Escherichia coli dan Stapylococus aureus dengan metode difusi dan dilusi. Hasil uji dengan metode dilusi tidak dapat ditentukan KHM dan KBM dikarenakan pelarut yang kurang cocok. Hasil uji difusi termasuk dalam kategori lemah untuk bakteri E. coli dan termasuk kategori kuat untuk bakteri S. aureus. Kata kunci : antibakteri, biji pala,GC-MS, senyawa.
Aktivitas Antibakteri Pada Senyawa Turunan Kalkon Hasil Sintesis Dari Miristisin Buah Pala Anita Nilawati; Hery Muhammad Ansory
Jurnal Farmasi Indonesia Vol 14 No 2 (2017): Jurnal Farmasi Indonesia
Publisher : Fakultas Farmasi Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.077 KB) | DOI: 10.31001/jfi.v14i2.361

Abstract

Nutmeg is a native Indonesian herb that has been used for food purposes such as spices and herbs, and the food industry. Miristisin is a typical compound that determines the quality of nutmeg oil and has several functional groups like allyl, phenyl, and ether. Kalkon derived compounds are secondary metabolites of flavonoids that have biological activities such as anticancer, cytotoxic, antimicrobial and antimalarial. The antibacterial properties are closely related to the α, β-unsaturated and the substituent of both aromatic rings, such as methylenedioxy groups, methoxy, Cl, Br, OH and so on. The aims of this study are to determine the antibacterial activity of kalkon derived from miristisin.Antibacterial activity test was performed on Escheresia Coli (E. Coli) and Staphylococcus Aureus (S. Aureus) bacteria. Antibacterial activity test was done by diffusion method by using disc from kalkon derivative compound in acetone with 1,25%; 2.5%, 5% and 10% of concentration. The positive control of Ciprofloxacin 5μg and negative control of acetone solvent. The inhibit zone of each concentration are determine the antibacterial activity the result of antibacterial test showed ihibition diameter zone at 1.25%; 2.5%, 5% and 10% concentration in E. Coli bacteria were 13mm, 19mm, 22 mm and 26 mm, respectively, whereas in S. aureus bacteria were 7 mm, 7 mm, 9 mm and 19 mm, respectively. The results of the test showed the greater of sample concentration, the greater antibacterial activity. Strong antibacteria activity was shown in E.Coli bacteria with concentration of 10%, while at the same concentration showed moderate activity in S.Aureus bacteria.
Aktivitas Antioksidan dan Potensi Tabir Surya Serum Ekstrak Terpurifikasi Daun Wangon (Olax psittacorum (Willd.) Vahl.) Reslely Harjanti; Anita Nilawati
Jurnal Farmasi Indonesia Vol 17 No 1 (2020): Jurnal Farmasi Indonesia
Publisher : Fakultas Farmasi Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.2 KB) | DOI: 10.31001/jfi.v17i1.779

Abstract

The development of herbal cosmetic products are currently increasing rapidly. One of them is a serum that is preferred by the community because it is more comfortable to use and easier to spread on the surface of the skin.. In general, serum contains antioxidant compounds that are potential as anti-aging in which the formula associated with antioxidant components in it. Ethanol extracts of wangon leaves have been studied to contain flavonoid compounds which have antioxidant potential. This research aims to make purified extracts of wangon leaves and then make serum cosmetic preparations that are tested for their physical quality and antioxidant stability and to test their potential as a sunscreen so that innovation can be expected to be produced. The study began with extracts made with 96% ethanol solvent. Subsequently, fractination has been carried out on crude extracts using liquid-liquid extraction methods, which successively use n-hexane and ethyl acetate solvents. The flavonoid content in purified extracts was monitored with TLC. Furthermore, a serum formulation was made with purified extract of wangon leaf extract and physical quality tests were carried out on the preparation including organoleptic, pH, viscosity and homogeneity. Furthermore, purified extracts and serum preparations were tested for their antioxidant activity by DPPH method and UV-Vis spectrophotometric determination. The results showed that purified leaves of wangon leaves had IC50 values ​​of 41.98 µg / mL better when compared to crude extracts with IC50 65.32 µg / mL. Serum preparations had an IC50 value of 71.30 µg / mL and were classified as potent antioxidants. After the preparation has been stored for 30 days, the antioxidant remains stable. In addition, the serum also had potential as a UV filter with an SPF value of 19.50 ± 0.02 which has been categorized as providing medium protection against UV B.
Evaluasi Aktivitas Tabir Surya Krim Ekstrak Etanol Buah Tomat (Solanum lycopersicum L.) Secara in Vitro dan in Vivo Angeline Tamara; Reslely Harjanti; Anita Nilawati
Prosiding Seminar Nasional Unimus Vol 3 (2020): Optimalisasi Hasil Penelitian dan Pengabdian Masyarakat Menuju Kemandirian di Tengah P
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Paparan sinar ultraviolet (UV) yang berlebihan dapat menginduksi terbentuknya Reactive Oxygen Species (ROS)dalam kulit yang menyebabkan penuaan dini terutama jika jumlah ROS tersebut melebihi kemampuan pertahananantioksidan dalam sel kulit. Buah tomat mempunyai aktivitas antioksidan yang tinggi. Komponen utama antioksidanbuah tomat adalah likopen dengan kadar 30-200 mg/kg buah segar. Penelitian ini bertujuan untuk mengevaluasipotensi krim ekstrak etanol buah tomat pada variasi konsentrasi 2%, 5%, dan 10% untuk melindungi kulit dari paparansinar UV B. Efektivitas tabir surya diuji secara in vitro menggunakan spektrofotometer UV-Vis dan secara in vivoberdasarkan skor eritema pada kelinci jantan galur New Zealand yang disinari lampu exoterra UV-B selama 48 jam.Nilai SPF sediaan dihitung menggunakan persamaan Mansur. Mutu fisik pada sediaan krim yang diuji yaituorganoleptik, homogenitas, tipe krim, viskositas, daya sebar, daya lekat, dan pH. Data dianalisis dengan KolmogorovSmirnov,uji One Way ANOVA dan post hoc Tukey. Hasil penelitian menunjukkan bahwa sediaan krimekstrak etanol buah tomat memiliki nilai SPF sebesar 6,60±0,87; 13,64±1,03; dan 29,51±0,77 berturut-turut untuk krim dengankonsentrasi 2%, %5, dan 10% dengan skor eritema 0 pada 24 jam dan 1 pada 48 jam setelah pemaparan dengan lampu exoterra UV-B.. Kenaikan konsentrasi ekstrak memberikan perbedaan yang bermakna terhadap nilai SPF dan skoreritema. Data uji organoleptik, homogenitas, dan tipe krim dianalisis secara deskriptif. Kata Kunci : ekstrak etanol, buah tomat; likopen; SPF; in vivo.
FORMULASI SERUM ANTIOKSIDAN EKSTRAK ETANOL DAUN MATOA (POMETIA PINNATA J.R FORST AND G. FORST) DENGAN VARIASI GELLING AGENT CARBOPOL 940 : ANTIOXIDANT SERUM FORMULATION OF MATOA LEAF ETHANOL EXTRACT (POMETIA PINNATA J.R FORST AND G. FORST) WITH VARIATIONS OF GELLING AGENT CARBOPOL 940 Anita Nilawati; Ayu Bainunniza; Reslely Harjanti
Intan Husada : Jurnal Ilmiah Keperawatan Vol. 12 No. 02 (2024): Vol. 12 No.2 , Juli 2024
Publisher : Politeknik Insan Husada Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52236/ih.v12i2.608

Abstract

Daun matoa (Pometia pinnata J.R Forst and G. Forst) mengandung flavonoid yang berpotensi sebagai antioksidan alami. Senyawa yang berasal dari bahan alam, terutama flavonoid banyak dimanfaatkan salah satunya sebagai komponen aktif dalam sediaan kosmetik. Serum adalah salah satu jenis sediaan kosmetik dengan konsentrasi kandungan zat aktif tinggi dan viskositas rendah, yang mampu menghantarkan film tipis dari bahan aktif pada permukaan kulit. Carbopol 940 digunakan sebagai gelling agent yang dapat mempengaruhi nilai viskositas dan daya sebar pada sediaan. Tujuan. Penelitian ini bertujuan untuk menentukan pengaruh variasi basis carbopol 940 terhadap sifat fisik dan stabilitas serum ekstrak daun matoa yang berpotensi antioksidan. Metode. Ekstrak etanol daun matoa diperoleh melalui proses maserasi menggunakan pelarut etanol 96%. Selanjutnya ekstrak tersebut diformulasi menjadi sediaan serum dengan variasi konsentrasi carbopol 940 pada FI (0,4%), FII (0,5%) dan FIII (0,6%). Ekstrak dan sediaan tersebut kemudian dievaluasi sifat fisik dan stabilitasnya serta diuji potensi antioksidannya terhadap radikal DPPH (1,1-difenil-2-pikrilhidrazil). Hasil. Hasil penelitian menunjukkan bahwa hanya FII yang memenuhi persyaratan mutu fisik dan stabilitas. Variasi konsentrasi carbopol berpengaruh terhadap parameter pH, viskositas serta daya sebar sediaan serum. Semakin rendah konsentrasi carbopol akan menyebabkan penurunan viskositas dan peningkatan daya sebar. Serum FI menghasilkan potensi antioksidan terbaik dengan nilai IC50 sebesar 69,74 ppm±0,80. Kesimpulan. Serum ekstrak etanol daun matoa mempunyai potensi antioksidan dan variasi konsentrasi Carbopol berpengaruh terhadap mutu fisik sediaan serum.
PENGARUH METODE PENGOLAHAN TERHADAP PENETAPAN KADAR AKRILAMIDA PADA POPCORN SECARA KROMATOGRAFI CAIR KINERJA TINGGI Iswandi, Iswandi; Roshinta Wulandari, Sasongko; Anita Nilawati
Journal Pharmactive Vol. 2 No. 2 (2023): Jurnal Pharmactive Oktober
Publisher : Institut Teknologi dan Kesehatan Bintang Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64036/pharmactive.v2i2.33

Abstract

Acrylamide is a compound that is known to cause cancer and is potentially carcinogenic in humans. Acrylamide is formed in foods that contain carbohydrates and proteins when exposed to high temperature. One popular food that has the potential to generate acrylamide is popcorn. This research aims to determine the levels of acrylamide in popcorn using different processing methods, namely frying and baking, through High Performance Liquid Chromatography. Popcorn samples were obtained from the frying and oven method at 1560C. Sample preparation was carried out by extraction technique using dichlormethane and ethanol solvents. Acrylamide analysis was performed using High Performance Liquid Chromatography method with column C18, UV – Vis detector, wavelength 210 nm, mobile phase of 85% phosphoric acid in acetonitrile : aquabidest (5 : 95) and flow rate of 0.5 mL/min. Acrylamide testing begins with method validation including linearity, LOD, LOQ, accuracy and precision along with the determination of acrylamide levels. Data analysis using SPSS with the Shapiro – Wilk method and Independent Sample t – test. Based on the research, it was found that the results of method validation on the linearity coefficient were 0.999, the LOD test obtained 0.3933 ppm and LOQ 1.1918 ppm. The accuracy test obtains a recovery value of 97.29% and a precision value of 1.36%. Acrylamide levels for fried popcorn samples obtained an average level of 0,0417 g/kg. Acrylamide levels for oven popcorn samples obtained an average level of 0,0501 g/kg. The results of this study showed that there was no significant difference between fried popcorn and oven popcorn as evidenced by the SPSS test with a sig value of > 0.05.
Co-Authors Angeline Tamara Ayu Bainunniza Iswandi Iswandi Muhamad Ansory, Hery Nur ‘Aini Hidayah Prietta Khania Kusuma Putri Reslely Harjanti Roshinta Wulandari, Sasongko