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All Journal Prosiding 2nd Seminar Nasional IPTEK Terapan (SENIT) 2017 PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Journal Pharmasci (Journal of Pharmacy and Science) Jurnal Farmasi Sains dan Praktis Parapemikir Jurnal Ilmiah Farmasi
Aldi Budi Riyanta
Politeknik Harapan Bersama Tegal
Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health

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Uji Kandungan Saponin Pada Daun, Tangkai Daun Dan Biji Tanaman Turi (Sesbania Grandiflora) Wilda Amananti; Inur Tivani; Aldi Budi Riyanta
Prosiding 2nd Seminar Nasional IPTEK Terapan (SENIT) 2017 Vol 2, No 1 (2017): Mei 2017
Publisher : Politeknik Harapan Bersama Tegal

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

- Tanaman turi merupakan hijauan pakan yang disukai rumanisia dan bernilai nutrisi tinggi. Namun keunggulannya, pohon turi ini mempunyai zat antinutrisi yang berbahaya bagi ternak yaitu saponin. Saponin ada pada seluruh tanaman dengan konsentrasi tinggi pada bagian-bagian tertentu. penelitian ini bertujuan untuk mengetahui kandungan saponin dalam organ tanaman turi daun, tangkai daun dan biji tanaman turi. Proses penelitian ini diawali dengan pengambilan sampel dan persiapan sampel, diikuti oleh uji pendahuluan, termasuk uji busa dan uji warna untuk pengukuran saponin secara kualitatif. Saponin diekstraksi dan diisolasi dengan maserasi menggunakan pelarut metanol. kandungan saponin diukur dengan spektrofotometer UV-Vis pada 209 nm. Hasil penelitian menunjukan menunjukkan bahwa semua sampel daun, tangkai dan biji tanaman turi mengandung saponin. Hal ini dapat dibuktikan dengan hasil uji busa pada sampel daun, tangkai daun dan biji. Semua sampel telah terbentuk busa paa ketinggian masing-masing secara berturut-turut 4,5cm, 3 cm dan 2 cm. hasil uji warna juga menunjuakan bahwa semua sampel mengandung saponin yaitu setelah direaksikan dengan pereaksi LB semua sampel membentuk warna ungu kecoklatan yang menunjukan bahwa sampel mengandung saponin triterpenoid. Hasil uji spektrofotometer UV-Vis semua sampel mengandung saponin dan kandungan saponi yang paling tinggi adalah pada daun yang memiliki kadar saponin sebesar 0,536mg/10ml.
Pengaruh Rasio Biji Kemiri dan Pasir Hitam sebagai Media Sangrai Terhadap Karakteristik Fisik Minyak Kemiri Daerah Kalimantan Rini Sutiofani; Aldi Budi Riyanta; Purgiyanti Purgiyanti
PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Jurnal Pharmacy, Vol. 18 No. 02 Desember 2021
Publisher : Pharmacy Faculty, Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pharmacy.v18i2.8960

Abstract

Kemiri (Aleurites moluccana (L.) Wild) banyak dimanfaatkan masyarakat salah satunya sebagai bumbu masakan. Minyak kemiri juga dinilai bermanfaat untuk kesehatan rambut. Karakteristik fisik minyak kemiri digunakan untuk menentukan kualitas minyak. Tujuan penelitian ini untuk mengetahui pengaruh dari rasio biji kemiri dan pasir hitam sebagai media sangrai terhadap karakteristik fisik minyak kemiri daerah Kalimantan. Karakteristik fisik yang diamati yaitu organoleptis dengan meliputi warna, bau dan rasa, % rendemen, bobot jenis, viskositas, titik cair dan bilangan asam. Metode penelitian dilakukan dengan melakukan pemanggangan biji kemiri dengan pasir hitam dalam rasio 1:1,3; 1:2; dan 1:4. Hasil dari penelitian menunjukkan rasio 1:2 dan rasio 1:4 memiliki karakteristik fisik yang baik dilihat dari uji % rendemen, titik cair, dan bobot jenis minyak pada rasio 1:2 dan uji bilangan asam pada rasio 1:4.
THE EFFECT OF VARIATIONS IN ROASTING TEMPERATURE ON YIELD AND PERCENTAGE OF INHIBITION OF DPPH RADICAL REDUCTION IN CANDLENUT OIL THE UV-Vis SPECTROPHOTOMETRIC METHOD Aldi Budi Riyanta; Maulani Fitrie Nabila; Akhmad Aniq Barlian
Jurnal Farmasi Sains dan Praktis Vol 7 No 2 (2021)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/pharmacy.v7i2.4131

Abstract

Antioxidant compounds are able to dampen free radicals by donating electrons to pair with free radicals and become harmless to the body. One of the plants that can be used as an antioxidant is candlenut. Candlenut (Aleurites moluccana (L.) Willd.) Candlenut is a plant that has many benefits. Chemical content contained in candlenut seeds is such as flavonoids have the ability as antioxidants. This research aims to determine the roasting temperature of yield and inhibition percentage of DPPH radical reduction (1,1-diphenyl-2-picylhydrazyl) contained in candlenut oil using the UV-Vis spectrophotometric method. The variations in roasting temperature used were 30, 70, 75, 80, 85, and 90˚C. The yield obtained from the extraction was 42,12 %, 38,47 %, 36,44%, 32,58 %, 31,06 %, and 25,38 % which indicated that the higher the roasting temperature the lower the yield obtained. While the percentage of DPPH radical reduction showed a value of 24,689±0,23%; 27,399±0,02%; 38,464±0,01%; 44,562±0,04%; 37,222±0,03% and 22,657±0,03% which shows that 80°C is the best temperature to produce the biggest DPPH radical scavenging.
The Effect Of Microwave Pre-treatment On The Antioxidant Activity Of Candlenut Oil Using The DPPH Method: Pengaruh Pra-perlakuan Microwave terhadap Aktivitas Antioksidan Minyak Kemiri dengan Menggunakan Metode DPPH Lahifah Ramadhaningtyas; Aldi Budi Riyanta; Akhmad Aniq Barlian
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 1 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

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Abstract

Candlenut is one of the industrial plant commodities that can be extracted so that the candlenut seeds produce oil with levels of 55-65% of the weight of the seeds. The main components of candlenut oil are saturated and unsaturated fatty acids such as oleic acid which are antioxindants. This study aims to determine the effect of the time factor of using the microwave on the yield of candlenut oil and its antioxidant activity. This research method uses a microwave power intensity of 100 watts with a variation of the microwave time for 60, 90 and 120 seconds. Determination of the antioxidant activity of candlenut oil using reagents 2,2diphenyl-1-picrihydrazil or DPPH. The results of this study indicate that there is an antioxidant activity in candlenut oil given microwave pre-treatment. The results of the antioxidant activity of the candlenut seed extract which were pre-treated with microwave 60, 90, and 120 seconds with IC50 values ​​were 979489.985 g/ml, respectively; 1241,652 g/ml; and 70.307 g/ml. While the yield is 49,75%; 55,7%; and 48,47% which indicates there is a decrease in the yield of thirtd sample. The yield is influenced by the lenght of micorwave irradiation, seed condition, power intensity and oil press. Based on these results, it can be concluded that there is an effect of microwaves on the antioxidant activity of candlenut oil.
AKTIVITAS ANTIBAKTERI SEDIAAN FOOT SANITIZER SPRAY YANG MENGANDUNG EKSTRAK BIJI KOPI DAN JAHE Joko Santoso; Aldi Budi Riyanta
Parapemikir : Jurnal Ilmiah Farmasi Vol 8, No 1 (2019): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v8i1.1300

Abstract

The smell of feet is one of the problems of some people caused by sweat mixed with bacteria and moist conditions. S.epidermis bacteria are bacteria that grow in these conditions. Coffee and ginger have synergistic benefits with strong aroma and antibacterial activity so it is preferred. This study is focused to determine the antibacterial inhibition of footsanitizer formula from a combination of coffee and ginger, and produce good physical properties. Maseration with 70% ethanol solvent was used in this study and then formulated. The formulation was evaluated for physical properties such as organoleptic test, pH test, clarity, specific gravity, viscosity. Antibacterial activity test using the well method on S.epidermis. The results showed that foot sanitizer formula had physical properties of clear liquid, distinctive smell of extract, cold taste and pH in accordance with the requirements of topical formulations. Formula III has the highest specific gravity, viscosity  and with 0.954 g / ml and 2.3013 Cp. The highest antibacterial activity with 0.348 cm2Keywords: foot sanitizer spray, Coffee, Ginger, Antibacterial, S.epidermis
PENGEMBANGAN FORMULASI AROMATERAPI PRODUK HERBAL YANG MENGANDUNG MINYAK ATSIRI BAWANG MERAH (Allium cepa var. aggregatum L ) Heru Nurcahyo; Aldi Budi Riyanta
Parapemikir : Jurnal Ilmiah Farmasi Vol 8, No 1 (2019): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v8i1.1280

Abstract

The using of alternative and complementary therapies as a treatment is growing rapidly, one of them is aromatherapy. It is an alternative medicine that uses steam from essential oils. The aims of this study is making aromatherapy formulations use the essential oils of onion. The methods are distillationing essential oils use the water, with a sample of shallots. Furthermore, aromatherapy roll on formulations were made and tested include organoleptic and physical test formulation and preference test. The results obtained on average in each distillation amounted to 0.1%, then formulated with a concentration of essential oils of 1%, 2%, 3%, 4% and 5%. Moreover according to the skin pH, the results of the physical and homogeneity test were found a pH 6 that meets the standards, and from the preference test obtained a formula containing 3% of essential oils of shallots which are most in demand by respondentsKeywords: Aromatherapy, onion (Allium cepa var. Aggregatum L), formulation
PENGARUH SUHU TERHADAP DAYA SIMPAN BISKUIT COKLAT FERMENTASI BEKATUL Dewi Rachmawati; Aldi Budi Riyanta; Joko Santoso
Parapemikir : Jurnal Ilmiah Farmasi Vol 12, No 2 (2023): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v12i2.5145

Abstract

Produksi padi di Indonesia adalah sekitar 47 juta ton per tahun akan menghasilkan bekatul sekitar 2,5 juta ton. Kandungan nutrisi yang terdapat di bekatul yang berkualitas baik antara lain protein, pati, lemak, dan serat kasar berpotensi dijadikan pangan olahan. Nutrisi didalam bekatul perlu dilakukan peningkatan dengan fermentasi untuk kemudian diolah menjadi biskuit. Penelitian ini bertujuan untuk mengetahui apakah ada pengaruh suhu terhadap daya simpan biskuit fermentasi coklat bekatul. Metode penelitian daya simpan pada biskuit coklat bekatul menggunakan tiga suhu yang berbeda yaitu pada suhu dingin (-5oC-5oC), suhu ruang (25-35oC) dan suhu hangat (40-50oC) dan  diamati berdasarkan sifat organoleptiknya selama 90 hari. Daya simpan biscuit F20, F21, F22 dan F23 pada suhu dingin dan ruang bertahan hingga 90 hari dengan tidak ditemukannya jamur yang tumbuh pada biskuit selama pengujian berlangsung. Sedangkan daya simpan biskuit pada suhu hangat hanya bertahan selama 42 hari dengan ditemukannya jamur yang tumbuh pada biskuit. Analisa sifat fisik biskuit yaitu kadar abu dan kadar air menggunakan metode gravimetri. Berdasarkan hasil yang diperoleh, dapat disimpulkan bahwa daya simpan biskuit pada penyimpanan suhu dingin dan ruang berpengaruh lebih lama dibandingkan pada suhu hangat.
Co-Authors Akhmad Aniq Barlian Dewi Rachmawati Heru Nurcahyo Inur Tivani, Inur Joko Santoso Lahifah Ramadhaningtyas Maulani Fitrie Nabila Purgiyanti Purgiyanti Rini Sutiofani Rizki Febriyanti Wilda Amananti