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Journal : Pharmaceutical Reports

Antioxidant Activity of Dechlorophyllation of Kejibeling Leaf (Strobilanthes crispu L.) Extract Using the Free Radical Reduction Method Marda, Marda; Naid, Tadjuddin; Rahmawati, Rahmawati
Pharmaceutical Reports Vol 3, No 1 (2024): (March) Pharmaceutical Reports
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/pharmrep.v3i1.285

Abstract

Kejibeling leaves (Strobilanthes crispus L.) from the Acanthaceae family is a medicinal plant that has medicinal properties. This research aims to determine and determine the antioxidant activity of the dechlorophyllation ethanol extract of kejibeling leaves (Strobilanthes crispus L.) based on the IC50 value with the DPPH method. Kejibeling leaf extract (Strobilanthes crispus L.) extracted by soxhletation method, wherein the extraction process uses two types of solvents of different polarity, to attract chlorophyll compounds and antioxidant compounds, the percent yield of chlorophyll extract is obtained 0.0352% and percent yield of dechlorophyllation ethanol extract 9.604%. Then tested the antioxidant activity using the DPPH method. The results showed that there was antioxidant activity with an IC50 value of 106.375 µg/mL, that is, the result shows moderate antioxidant activity, while quercetin as a comparison has very strong antioxidant activity with a value of 1.391 µg/mL.
UV-Visible Spectrophotometric Determination of Formalin Contamination in Tofu Circulated in Maros City - Indonesia Seniwati, Seniwati; Qawiy, Haqi Romadhona; Aminah, Aminah; Naid, Tadjuddin
Pharmaceutical Reports Vol 1, No 2 (2022): (October) Pharmaceutical Reports
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.538 KB) | DOI: 10.33096/pharmrep.v1i2.170

Abstract

Tofu is one of the healthiest foods because of its high protein content and the quality is equivalent to the quality of animal protein. Formaldehyde has a function as an antibacterial agent that can slow down the activity of bacteria in foods that contain a lot of protein, so formaldehyde reacts with proteins in food and makes food durable, but when it enters the human body, formaldehyde itself is mutagenic and carcinogenic which can trigger the growth of cancer cells. and gene defects in the body. Thus, in this study, we aim to determine the formalin contamination in tofu circulated in Maros City – Indonesia. This research was conducted from December 2014 to June 2015. The analysis of formalin contamination in tofu was conducted in qualitative and quantitative analysis. The qualitative analysis was performed using the specific reagent, and the quantitative analysis was measured by UV-Vis spectrophotometric method. The result showed that sample codes RMD1 and RMD2 with formalin contaminants because the color of the solution produced after the test was red correspond to the positive result. As for the tofu sample with sample code RMD3, the results were negative because it gave a yellow color after adding potassium permanganate reagent. In the quantitative analysis, samples were measured using a UV-Vis spectrophotometer at a wavelength of 571.5 nm. From the measurement process, the result exhibited that the samples RMD1 and RMD2 contain formalin of 5.92 and 3.34 g/gram, respectively.