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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Sains Materi Indonesia Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) Majalah Obat Tradisional Ngayah: Majalah Aplikasi IPTEKS Jurnal Inovasi Teknik Kimia Jurnal Riset Kefarmasian Indonesia Jurnal Ilmiah Medicamento Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Acta Holistica Pharmaciana Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan

Kadek Duwi Cahyadi

Program Studi S1 Farmasi, Sekolah Tinggi Farmasi Mahaganesha

Author-ID : 3413294

Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Electrical & Electronics Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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STUDI EFEKTIVITAS REDUKSI KADAR FORMALIN PADA TAHU DENGAN PERENDAMAN AIR KUNYIT, AIR CUKA DAN AIR GARAM DALAM UPAYA PENYEDIAAN PANGAN AMAN Kadek Duwi Cahyadi; Agustina Nila Yuliawati; Gusti Ayu Dewi Lestari
Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 5 No 1 (2020): JIIS
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Tofu is one type of food made from soybeans which is widely consumed and even favored by the people of Indonesia. Based on research conducted in Manado City Health Market in 2017, 92.86% of white tofu sold in the market positively contains formalin. The high content of formalin will poison the body, cause stomach irritation, allergies, are carcinogenic (causing cancer) and are mutagenic (causing changes in cell function). In this research, a simple way to reduce formalin levels in tofu will be developed, namely immersion with turmeric water, vinegar, and salt water in formalin tofu samples (simulated samples). Optimization will be carried out on the soaking time to get the most optimal conditions to reduce the levels of formalin in tofu. The simulation sample was treated with turmeric water, vinegar and salt water for 15, 30, and 60 minutes and then tested with fehling and tollens reagents. Quantitative tests were also performed using UV-VIS spectrophotometry using chromatrophic acid reagents. Qualitative test results showed a decrease in formalin levels after soaking with turmeric water, vinegar and salt water for 60 minutes. Quantitative test results, immersion of turmeric water, vinegar and salt water for 60 minutes showed a decrease in formalin concentrations by 22.56%, 25.54% and 55.33%.

ISOLASI DAN IDENTIFIKASI SENYAWA FLAVONOID FRAKSI ETIL ASETAT EKSTRAK DAUN AFRIKA (Vernonia amygdalina Del.) Ni Ketut Esati; I Putu Eka Budiarta; Kadek Duwi Cahyadi; Gusti Ayu Dewi Lestari
Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 6 No 2 (2021): JIIS
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

African leaves (Vernonia amygdalina Del.) are reported to have activity as anti-malarial, antibacterial, anticancer, antioxidant, and others. This is closely related to the secondary metabolite compounds, that are contained in african leaves. One of the secondary metabolites that have a big role in the efficacy of african leaves is flavonoids. So that the purpose of this study, to isolated and identified the flavonoid compounds from african leaves. The plants were picked directly in the Tabanan area, Bali. The stages of this study were making the ethanol extract of african leaves, skrinning of the secondary metabolite compounds from the ethanol extract of african leaves. After that, the isolation and purification of flavonoids in ethyl acetate fraction from extract of african leaves are doing. Then the isolate of flavonoid compounds are identified using Ultra Violet-Visible (UV-Vis) and Infrared (IR) spectrophotometer methods. From the results of this study, the yield of ethanol extract was 3.693% derived from maceration of African leaf simplicia powder using 96% ethanol as solvent. The results of phytochemical screening, African leaf ethanol extract contains alkaloids, flavonoids, phenolic compounds, steroids, and saponins. The results of the fractionation obtained n-hexane fraction as much as 2.57 grams, ethyl acetate fraction 0.53 grams, and water fraction as much as 3.02 grams. The flavonoid compounds in the ethyl acetate fraction were separated and isolated, resulting in 2 isolates which were further identified by UV-Vis and IR spectrophotometry. The results obtained with the addition of shear reagents that the ethyl acetate fraction contains flavonoids of the flavone group (7-hydroxyl free), and on examination by IR spectrophotometry showed the presence of OH groups, aliphatic CH, C=O, aromatic C=C, CO alcohol, and aromatic CH.

Co-Authors Agustina Nila Yuliawati Darmawan, Gede Agus Dhrik, Mahadri Edi, I Gede Made Saskara Elis Suwarni Esati, Ni Ketut Gusti Ayu Dewi Lestari Gusti Ayu Putu Prima Purnamasari I Gede Made Saskara Edi I Nyoman Gede Tri Sutrisna I Nyoman Gede Tri Sutrisna I Putu Eka Budiarta Iryanti Eka Suprihatin Ni Ketut Esati Ni Ketut Esati Ni Made Widayanti Pramana, I Gede Komang Aditya Purnamasari, I Gusti Ayu Putu Prima Putra, Kadek Ria Dwitya Putri, Putu Ayu Widya Galih Mega Putu Ayu Widya Galih Mega Putri Putu Dian Marani Kurnianta Ratnasari, Pande Made Desy Sawiji, Repining Tiyas Sujayanti, Luh Gede Tina Sutrisna, I Nyoman Gede Tri Suwarni, Elis Widyastuti, Ni Luh Gede Yani, Ketut Tia Pran Anggar

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Journal : Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan