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Uji Sifat Fisikokimia Mocaf (Modified cassava Flour) dan Pati Singkong Termodifikasi untuk Formulasi Tablet Wira Noviana, Wira Noviana; Halim, Auzal; Lucida, Henny
JFIOnline | Print ISSN 1412-1107 | e-ISSN 2355-696X Vol 6, No 3 (2013)
Publisher : Indonesian Research Gateway

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ABSTRACT: Utilization of cassava starch as an excipient in the tablet formulation is still very limited. Various modifications to the cassava starch has been carried out to obtain a better starch properties. The aim of this study was to examine the physi- cochemical properties of MOCAF and modified cassava starch as an excipient for tablet formulation, especially for direct compression method. MOCAF and modified cassava starch is a product of flour and cassava starch is modified mainly by lac- tic acid bacteria (Lactobacillus sp). Then the results of these modifications will be evaluated physicochemical properties, including examination of the surface shape of starch granules using SEM, thermal analysis by DTA, the pattern of starch crys- tallographic by X-ray diffraction, adsorption isotherm, and the content of amylose. The results showed that MOCAF and modified cassava starch granule were rougher- occurred some holes presented distinctively- and more crystalline than Starch 1500. Meanwhile, the result of adsorption isotherms MOCAF and modified cassava starch showed a model type II of adsorption isotherms. Another results show that the amy- lose content of cassava starch modified 48 hours has the highest amylose content that is equal to 33.5714%. Keywords: MOCAF, Modified Cassava Starch, Lactic Acid Bacteria, Tablets ABSTRAK: Penggunaan pati singkong sebagai bahan tambahan dalam formulasi tablet masih sangat terbatas. Berbagai modifikasi terhadap pati singkong telah dilakukan untuk mendapatkan sifat pati yang lebih baik. Tujuan penelitian ini adalah untuk menguji sifat fisikokimia MOCAF dan pati singkong termodifikasi sebagai bahan tambahan dalam formulasi tablet khususnya untuk metoda cetak langsung. MOCAF dan pati singkong termodifikasi merupakan produk tepung dan pati singkong yang dimodifikasi terutama oleh bakteri asam laktat (Lactobacillus sp). Kemudian hasil modifikasi ini akan dievaluasi sifat fisikokimianya, dianta- ranya pemeriksaan bentuk permukaan granula pati menggunakan SEM (Scanning Electron Microscope), analisis panas dengan DTA, pola kristalografi pati dengan difraksi sinar X, adsorpsi isoterm, dan kadar amilosa. Hasilnya menunjukkan bah- wa MOCAF dan pati singkong termodifikasi mengalami perlubangan pada permu- kaan granulanya, dan lebih bersifat kristal jika dibandingkan dengan Starch 1500. Sementara itu, dari hasil pemeriksaan adsorpsi isoterm MOCAF dan pati singkong termodifikasi menunjukkan model adsorpsi isoterm tipe II. Hasil lainnya menun- jukkan bahwa kadar amilosa pati singkong termodifikasi 48 jam mempunyai ka- dar amilosa paling tinggi yaitu sebesar 33,5714%. Kata kunci: MOCAF, Pati Singkong Termodifikasi, Bakteri Asam Laktat, Tablet

Uji Sifat Fisikokimia Mocaf (Modified cassava Flour) dan Pati Singkong Termodifikasi untuk Formulasi Tablet Wira Noviana, Wira Noviana; Halim, Auzal; Lucida, Henny
Jurnal Farmasi Indonesia Vol 6, No 3 (2013)
Publisher : Jurnal Farmasi Indonesia

ABSTRACT: Utilization of cassava starch as an excipient in the tablet formulation is still very limited. Various modifications to the cassava starch has been carried out to obtain a better starch properties. The aim of this study was to examine the physi- cochemical properties of MOCAF and modified cassava starch as an excipient for tablet formulation, especially for direct compression method. MOCAF and modified cassava starch is a product of flour and cassava starch is modified mainly by lac- tic acid bacteria (Lactobacillus sp). Then the results of these modifications will be evaluated physicochemical properties, including examination of the surface shape of starch granules using SEM, thermal analysis by DTA, the pattern of starch crys- tallographic by X-ray diffraction, adsorption isotherm, and the content of amylose. The results showed that MOCAF and modified cassava starch granule were rougher- occurred some holes presented distinctively- and more crystalline than Starch 1500. Meanwhile, the result of adsorption isotherms MOCAF and modified cassava starch showed a model type II of adsorption isotherms. Another results show that the amy- lose content of cassava starch modified 48 hours has the highest amylose content that is equal to 33.5714%. Keywords: MOCAF, Modified Cassava Starch, Lactic Acid Bacteria, Tablets ABSTRAK: Penggunaan pati singkong sebagai bahan tambahan dalam formulasi tablet masih sangat terbatas. Berbagai modifikasi terhadap pati singkong telah dilakukan untuk mendapatkan sifat pati yang lebih baik. Tujuan penelitian ini adalah untuk menguji sifat fisikokimia MOCAF dan pati singkong termodifikasi sebagai bahan tambahan dalam formulasi tablet khususnya untuk metoda cetak langsung. MOCAF dan pati singkong termodifikasi merupakan produk tepung dan pati singkong yang dimodifikasi terutama oleh bakteri asam laktat (Lactobacillus sp). Kemudian hasil modifikasi ini akan dievaluasi sifat fisikokimianya, dianta- ranya pemeriksaan bentuk permukaan granula pati menggunakan SEM (Scanning Electron Microscope), analisis panas dengan DTA, pola kristalografi pati dengan difraksi sinar X, adsorpsi isoterm, dan kadar amilosa. Hasilnya menunjukkan bah- wa MOCAF dan pati singkong termodifikasi mengalami perlubangan pada permu- kaan granulanya, dan lebih bersifat kristal jika dibandingkan dengan Starch 1500. Sementara itu, dari hasil pemeriksaan adsorpsi isoterm MOCAF dan pati singkong termodifikasi menunjukkan model adsorpsi isoterm tipe II. Hasil lainnya menun- jukkan bahwa kadar amilosa pati singkong termodifikasi 48 jam mempunyai ka- dar amilosa paling tinggi yaitu sebesar 33,5714%. Kata kunci: MOCAF, Pati Singkong Termodifikasi, Bakteri Asam Laktat, Tablet

KADAR FENOLIK DAN FLAVONOID TOTAL SERTA AKTIVITAS ANTIOKSIDAN DARI EKSTRAK METANOL AKAR, DAUN DAN BUNGA SIMPUR AIR (Dillenia suffroticosa Griff. Ex Hook) Rahayu Utami Utami; Ginta Rio Maranti; Mustika Furi; Melzi Octaviani; Septi Muharni; Fina Aryani; Husnawati; Wira Noviana Suhery; Musyirna Rahmah Nst; Haiyul Fadhli; Emma Susanti; Emrizal
Jurnal Penelitian Farmasi Indonesia Vol. 10 No. 2 (2021): JPFI
Publisher : Lembaga Penelitian Sekolah Tinggi Ilmu Farmasi Jl. Kamboja Simpang Baru-Panam, Pekanbaru, Riau 28293 Telp. (0761) 588006, Fax. (0761) 588007 e-mail: editor-jpfi@stifar-riau.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51887/jpfi.v10i2.1418

Simpur air is one of plant that has been using as traditional medicine for treating several diseases. Some studies on its chemical constituents and biological activities of this species have been published. However, chemical constituents and antioxidant activity of this plant which is Riau origin has not been reported before. This study aims to determine the total of phenolic and flavonoid content as well as its antioxidant activity of methanol extracts of roots, leaves and flowers of simpur air. Determination of total of phenolic and flavonoid content was performed by spectrophotometric method using Folin Ciocalteu and AlCl3 as reagents, respectively. Whereas, its antioxidant activity was evaluated using DPPH method. The results showed that methanol extracts of its roots afforded the highest total of phenolic and flavonoid content and also its antioxidant activity. The total of phenolic content of methanol extracts of its roots of 428.131 GAE/mg extract; its total of flavonoid content of 766.164 QE/mg extract; as for its antioxidant activity gave IC50 value of 3.852 µg/ml.

Microemulsion Formulation of Combination of Virgin Coconut Oil and Rice Bran Oil for Hair Growth Wira Noviana Suhery; Mira Febrina; Ivone Permatasari
Majalah Obat Tradisional Vol 23, No 1 (2018)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Research on micro emulsion formulation of combination of virgin coconut oil (VCO) and rice bran oil (RBO) as a hair growth promoter has been done. The purpose of this study was to formulate and produce the best formula that is physically stable and optimally promoting the hair growth by varying the content of VCO and RBO in the form of micro emulsions. These dosage formulations were prepared in three formulas using 45% tween 80 as surfactants and 20% glycerin as co surfactant i.e.: F,I containing a combination of VCO and RBO 1:1; FII (1:2) and FIII (2:1). Physical evaluation of the preparation was carried out for 8 weeks of storage which included organoleptic examination, pH, homogeneity, density, globule particle size, phase freeze thaw, and rabbit hair growth activity test for 18 days. Based on the results of the evaluation, it was found that the FI, FII and FIII micro emulsion formulations were physically stable for 8 weeks of storage with a pH ranging from 6.7 to 7.0, density of 1.085-1.088 g/mL, average globul particle size of FI (34.6 nm ), FII (54 nm) and FIII (68.8 nm). The best formulas is FIII for hair growth length of 1.26 cm for 18 days.

Pembuatan Dan Evaluasi Pati Talas (Colocasia esculenta Schoot) Termodifikasi dengan Bakteri Asam Laktat (Lactobacillus sp) Wira Noviana Suhery; Deni Anggraini; Novtafia Endri
Jurnal Sains Farmasi & Klinis Vol 1, No 2 (2015): J Sains Farm Klin 1(2), Mei 2015
Publisher : Fakultas Farmasi Universitas Andalas

Production and evaluation of modified taro (Colocasia esculenta Schott) starch by lactic acid bacteria (Lactobacillus sp) has been done. The purpose of this study was to observe the effect of lactic acid bacteria to the yield of taro starch and to evaluate physicochemical of starch. The evaluation which includes organoleptic, moisture content, pH, angle of repose, swelling power, gelatination temperature, amylose content, and examination of the surface shape of starch granules using SEM (Scanning Electron Microscope). The result showed that modified taro starch yield higher (19,12%) than native taro starch (11,79%). Modified taro starch of organoleptic examination showed better results where the smell was slighly reduced and the colour was white. Meanwhile, from the results of the evaluation of swelling power, gelatination temperature, and amylose content showed an increase. In addition, the modified taro starch granule were rougher due to some holes presented distinctively.

Perbandingan Metode Granulasi Basah dan Kempa Langsung Terhadap Sifat Fisik dan Waktu Hancur Orally Disintegrating Tablets (ODTs) Piroksikam Wira Noviana Suhery; Armon Fernando; Buddy Giovanni
Jurnal Sains Farmasi & Klinis Vol 2, No 2 (2016): J Sains Farm Klin 2(2), Mei 2016
Publisher : Fakultas Farmasi Universitas Andalas

Study on comparison of wet granulation and direct compression method of physical properties and disintegration time of orally disintegrating tablets piroxicam has been done. This study aims to comparison which method gives better results of physical properties and disintegration time between wet granulation and direct compression method. Both methods are made with the same composition formula of each tablets is Piroxicam 20 mg, Primellose® 5%, 1% PVP K30, magnesium stearate 1%, Mannitol 10%, and Comprecel® up to 175 mg. ODTs then evaluated physical properties which include weight variation, thickness, hardness, friability and friksibility, disintegration time, ratio of water absorption, wetting time, drug content and dissolution test. The results showed that both methods produce the physical properties of a good tablets. However, the method of direct compression provides a disintegrating faster 55.51 seconds compared with the wet granulation method. Statistical test using independent sample T test showed that there were significant differences in the disintegration time (P <0.05) between the formula with the method of direct compression and wet granulation.

FORMULASI DAN PENENTUAN NILAI SUN PROTECTION FACTOR (SPF) SEDIAAN KRIM TABIR SURYA EKSTRAK ETANOL BEKATUL PADI BERAS MERAH (Oryza sativa L) Wira Noviana Suhery; Novita Dewi; Rahayu Utami; Mustika Furi; Melzi Octaviani
Jurnal Penelitian Farmasi Indonesia Vol. 10 No. 1 (2021): JPFI
Publisher : Lembaga Penelitian Sekolah Tinggi Ilmu Farmasi Jl. Kamboja Simpang Baru-Panam, Pekanbaru, Riau 28293 Telp. (0761) 588006, Fax. (0761) 588007 e-mail: editor-jpfi@stifar-riau.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51887/jpfi.v10i1.1408

Study of formulation of sunscreen cream with ethanolic extract of red rice bran (Oryza sativa L) and determining the SPF value in vitro using a UV spectrophotometer has been carried out. Ethanol extract of red rice bran has been shown antioxidant activity. Determining the SPF value due to determine the ability of the red rice bran ethanol extract to protect the skin from UV radiation. Ethanol extract of red rice bran was formulated in the form of a cream type o/w of F1 and F2 containing extract concentrations of 5% and 10%, respectively. Based on the research conducted, it was found that F2 had a higher SPF value of 13,098 than F1 of 11,861. Based on the SPF value generated from the formula, this study showed that the sunscreen cream preparation of red rice bran extract can protect the skin from UV radiation maximally for 110-130 minutes.

Uji Aktivitas Antioksidan Dari Ekstrak Bekatul Padi Ketan Merah Dan Hitam (Oryza Sativa L. Var. Glutinosa) Dan Formulasinya Dalam Sediaan Krim Wira Noviana Suhery; Armon Fernando; Netralis Has
PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Jurnal Pharmacy, Vol. 13 No. 01 Juli 2016
Publisher : Pharmacy Faculty, Universitas Muhammadiyah Purwokerto

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ABSTRAK Bekatul merupakan hasil samping proses penggilingan padi yang mengandung senyawa bioaktif seperti tokoferol, tokotrienol, dan oryzanol. Penelitian ini bertujuan untuk menguji aktivitas antioksidan dari ekstrak bekatul padi ketan (Oryza sativa L. var. glutinosa) merah dan hitam kemudian memformulasikannya dalam bentuk sediaan krim. Pengujian aktivitas antioksidan dilakukan dengan metode DPPH (2,2-difenil-1-pikrihidrazil). Hasil uji aktivitas antioksidan dari ekstrak bekatul padi ketan merah dan hitam, diperoleh nilai IC50 berturut-turut sebesar 31,7525 dan 434,7525 ppm. Selanjutnya ekstrak bekatul padi ketan merah dan hitam diformulasikan dalam bentuk sediaan krim tipe M/A dengan konsentrasi ekstrak bekatul padi ketan merah (FI) dan hitam (FII) masing-masing 2,5%. Hasil evaluasi fisik sediaan krim yang meliputi organoleptis, homogenitas, pH, stabilitas terhadap perubahan suhu, uji daya menyebar, uji daya tercuci dan uji iritasi menunjukkan bahwa sediaan krim ekstrak bekatul padi ketan merah (FI) dan hitam (FII) memenuhi persyaratan dan tidak mengiritasi selama 8 minggu penyimpanan. Hasil uji aktivitas antioksidan sediaan krim menunjukkan persen inhibisi untuk FI dan FII masing-masing sebesar 95,0974 dan 92,3569% pada minggu pertama, dan 89,9576 dan 86,9537% pada minggu kedelapan. Kata kunci: ekstrak bekatul, padi ketan merah, padi ketan hitam, antioksidan, krim. ABSTRACT Rice bran is a by-product of rice milling process that contain bioactive compounds such as tocopherol, tocotrienol, and oryzanol. This study aimed to test the antioxidant activity of the extract of red and black glutinous rice bran (Oryza sativa L. var. glutinosa) and then formulatethem into cream. Testing of antioxidant activity using DPPH (2,2-diphenyl-1-pikrihidrazil). The IC50 of the extract of red and black glutinous rice bran are 31.7525 and 434.7525 ppm, respectively. Subsequently, extract of red and black glutinous rice bran is formulated into type o/w cream with concentration of 2.5%. The results of evaluation of physical cream consist of organoleptic, homogeneity, pH, stability to temperature changes, power test spread, test of power washed and test of irritation. The results showed that the cream of both red (FI) and black (FII) glutinous rice bran extract meet the physical properties requirements and do not irritate during the 8 weeks of storage. The result of antioxidant activity test showed that inhibition percentage of FI and FII are 95.0974 and 92.3569% in the first week, and 89.9576 and 86.9537% in the eighth week, respectively. Key words: extract of rice bran, glutinous rice bran red, glutinous rice bran black, antioxidant, cream.

Potential of Modified Cassava Starch as a Tablet Binder in Direct Compression Method Wira Noviana Suhery; Anita Lukman; Afriyanti Afriyanti
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol 4 No 2 (2021)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v4i2.25212

Research on the potential of modified cassava starch as a binder for the direct compression method has been carried out. The use of modified cassava starch as a binder using six formulas with the drug model ibuprofen. Variations in the concentration of modified cassava starch were modified cassava starch 48 and modified cassava starch 72 were 15%, 17.5%, and 20%, respectively. The formula with a modified starch 72 concentration (15%) is the best formula that produced optimal tablets. The value of hardness was 5.3 kg/cm2, friability of 0.90%, and disintegration time of 2.06 minutes which are the main parameters of the binder

FORMULASI MINYAK ANGIN AROMATERAPI MINYAK JERUK KASTURI (Citrofortunella microcarpa) Wira Noviana Suhery; Dinda Wijayaningsih; Ratna Fitry Yenny
Jurnal Penelitian Farmasi Indonesia Vol. 11 No. 1 (2022): JPFI
Publisher : Lembaga Penelitian Sekolah Tinggi Ilmu Farmasi Jl. Kamboja Simpang Baru-Panam, Pekanbaru, Riau 28293 Telp. (0761) 588006, Fax. (0761) 588007 e-mail: editor-jpfi@stifar-riau.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51887/jpfi.v11i1.1744

Inovasi terhadap bentuk sediaan dan aroma minyak angin dilakukan agar dapat memperluas pasar minyak angin, termasuk kalangan remaja dan anak muda. Inovasi minyak angin yang lebih modern, baik terhadap aroma khasnya serta kemasannya tanpa mengurangi efektivitas farmakologi. Penelitian ini bertujuan untuk memformulasikan minyak angin aromaterapi dengan minyak jeruk kasturi sebagai pengaroma dan menevaluasi sifat fisik minyak angin, dan menguji tingkat kesukaan terhadap minyak angin yang dibuat. Penelitian ini merupakan penelitian eksperimental yang memformulasi minyak angin menggunakan 3 konsentrasi minyak jeruk kasturi (4%, 6%, dan 10%) sebagai aromaterapi. Uji tingkat kesukaan terhadap produk dilakukan pada 100 panelis dengan parameter organoleptis sediaan terhadap warna, bau, dan sensasi di kulit. Hasil menunjukkan bahwa F3 (10%) memiliki sifat fisik baik dan memiliki tingkat kesukaan yang tinggi diantara 100 panelis.

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