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All Journal Pharmaciana: Jurnal Kefarmasian Majalah Obat Tradisional Molekul: Jurnal Ilmiah Kimia
Nuri Nuri
Faculty of Pharmacy, University of Jember
Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Medicine & Pharmacology Public Health

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UJI ANTIINFLAMASI EKSTRAK METANOL DAUN SIRIH MERAH (Piper crocatum Ruiz & Pav ) PADA TIKUS PUTIH Atik Fitriyani; Lina Winarti; Siti Muslichah; Nuri Nuri
Majalah Obat Tradisional Vol 16, No 1 (2011)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.286 KB) | DOI: 10.22146/tradmedj.8020

Abstract

Inflammation is a natural respon for tissue damage. To reduce inflammation, people used a NSAID (Non Steroid Antiinflammatory Drugs). This agent caused many side effects. One of medicinal plant empirically used for traditional medicine is Piper Crocatum Ruiz & Pav. This plant is potential to be developed as medicine for anti-inflammatory because its contains flavonoid, saponin, tannin, and alkaloid. The aim of this study was to investigate the anti-inflammatory effect of the P.Crocatum extract  using carrageenan-induced rat oedema test. For the anti-inflammatory activity measurement, five different groups were established and piper extract was administered  in three different doses : 25, 50 and 100 mg/kgBW. Acetosal was used as a reference agent. It was found that reduction in the flammation was 77.58% for acetosal,  72.37% for 25 mg/kg extract, 85.60% for 50mg/kg, and 81.02% mg/kg for 100mg/kg extract. Extract of P. Crocatum at 50 mg/kg showed the strongest anti-inflammatory activity among the doses used. The results showed that P. Crocatum extract posseses promising anti-inflammatory effect.
EFFECT OF TEMPERATURE AND pH OF MODIFICATION PROCESS ON THE PHYSICAL-MECHANICAL PROPERTIES OF MODIFIED CASSAVA STARCH Yudi Wicaksono; Nuri Nuri; Budipratiwi Wisudyaningsih
Molekul Vol 11, No 2 (2016)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.588 KB) | DOI: 10.20884/1.jm.2016.11.2.217

Abstract

The use of cassava starch for excipient in the manufacturing of the tablet has some problems, especially on physical-mechanical properties. The purpose of this study was to determine the effect of the differentness of temperature and pH in the process of modification on the physical-mechanical properties of modified cassava starch. Modifications were performed by suspending cassava starch into a solution of 3 % (w/v) PVP K30. The effect of the difference of temperature was observed at temperatures of 25; 45 and 65 0C, while the effect of the difference of pH was observed at pH of 4.0; 7.0 and 12.0. The results showed that the temperature and pH did not affect the physical-mechanical properties of the modified cassava starch. Modification of cassava starch at pH and temperature of 7.0 and 45 0C was produced modified cassava starch with the most excellent solubility, while the best swelling power were formed by the modification process at pH and temperature of 7.0 and 25 0C. Overall, the most excellent compression properties of modified cassava starch resulted from the modification process at pH 12.
Anti-inflammatory and antioxidant activity correlation with total phenolic, flavonoids, and alkaloids of best-selling Indonesian jamu Endah Puspitasari; Ari Satia Nugraha; Nuri Nuri; Ramadhan Bagus Cahyono; Putri Dwi Apriliani
Pharmaciana Vol. 16 No. 1 (2026): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/pharmaciana.v16i1.30626

Abstract

Oxidative stress and inflammation are closely linked pathological processes. Although non-steroidal anti-inflammatory drugs (NSAIDs) are effective, their use is associated with gastrointestinal, cardiovascular, and renal side effects, highlighting the need for safer alternatives. Jamu, an Indonesian traditional medicine, is widely used, yet scientific evidence supporting its efficacy and safety remains limited. The objective of this study was to investigate the anti-inflammatory and antioxidant activities of four different Indonesian jamu brands available for purchase on e-commerce platforms in Indonesia, and examine their correlation with the total phenolics, flavonoids, and alkaloids content in those jamu. The anti-inflammatory activity of jamu was assessed in vitro by evaluating its ability to stabilize red blood cell membranes and inhibit protein denaturation, using diclofenac sodium as a positive control. The antioxidant activity was evaluated using the 1-diphenyl-2-picrylhydrazyl (DPPH) assay, with ascorbic acid as the standard antioxidant. Total phenolics, flavonoids, and alkaloids contents were determined spectrophotometrically and expressed as gallic acid equivalents (GAE), rutin equivalents (RE), and berberine equivalents (BE) per gram of jamu extract, respectively. The correlations were evaluated based on multiple regression and Pearson correlation analysis using 99% confidence level. The aqueous extracts of Jamu A, B, C, and D were able to stabilize red blood cell membranes, inhibit protein denaturation, and exhibit free radical scavenging activity. Among the extracts, Jamu B demonstrated the lowest IC50 value, indicating the most effective anti-inflammatory and antioxidant properties followed by Jamu A, Jamu D, and Jamu C. These activities were significantly correlated with their total phenolics, flavonoids, and alkaloids content (p < 0.01).
Co-Authors Ari Satia Nugraha Atik Fitriyani Budipratiwi Wisudyaningsih Endah Puspitasari Lina Winarti Putri Dwi Apriliani Ramadhan Bagus Cahyono Siti Muslichah Yudi Wicaksono