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All Journal JURNAL PENELITIAN SAINTIKA JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Jurnal Hasil Penelitian Industri Jurnal Surya Medika Jurnal Biologi Tropis AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT PREPOTIF : Jurnal Kesehatan Masyarakat Science Midwifery Journal of Pharmaceutical and Health Research Indonesian Journal of Chemical Science and Technology Jurnal Kesehatan Tambusai Jurnal Farmanesia IKA BINA EN PABOLO : PENGABDIAN KEPADA MASYARAKAT Journal of Health and Medical Science Eduvest - Journal of Universal Studies FARMASAINKES PCJN Pharmaceutical and Clinical Journal of Nusantara Usada Nusantara: Jurnal Kesehatan Tradisional Jurnal Ilmu Kesehatan dan Gizi Journal of Pharmaceutical and Sciences. Medic Nutricia : Jurnal Ilmu Kesehatan Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan Indonesian Journal of Science and Pharmacy Jurnal Bakti Nusantara
Anny Sartika Daulay
Department Of Pharmacy, Universitas Muslim Nusantara Al Washliyah
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Formalin Analysis in Anchovies (Stolephorus sp) at Simpang Limun Market, Medan City Utami, Dinda Sari; Kusumastuti, Melati Yulia; Nadia, Syarifah; Daulay, Anny Sartika; Fauzi, Ziza Putri Aisyia; Maulida, Helni
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): Januari-Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i1.11626

Abstract

Salted anchovies (Stolephorus sp.) are a long-known and popular delicacy among Indonesians. Salting is the most common method of preserving fish. Table salt (NaCl) is the most common and widely used method. The salting process takes a long time, leading traders who want to make large profits to add formalin to the fish to prevent it from rotting quickly and to preserve it for a long time. This study aims to determine whether anchovies sold at the Simpang Limun market in Medan City contain formalin and the levels of formalin identified in salted anchovies using the VIS spectrophotometry method. The research was carried out employing a purposive approach, and the samples analyzed were anchovies sourced from both the Simpang Limun market and the Modern Market. The independent variables in this research included anchovies, Schryver reagent, KMnO4 reagent, Schiff reagent, as well as VIS Spectrophotometry. To perform qualitative analysis of formalin, KMnO4 reagent, Schryver reagent, and Schiff reagent were utilized, while the quantitative analysis was conducted using the VIS spectrophotometry method with Schiff reagent. The findings from the validation of the method indicated a detection threshold of 10.39 µg/mL and a quantitative limit of 34.65 µg/mL, with formalin recovery rates in anchovy samples between 98.8 and 101.16%. Qualitative examinations of six anchovy samples returned negative outcomes, and the quantitative analysis across all samples supported the findings, revealing that only one sample was free of formalin.
Antioxidant Activity of Fresh Decinte, Fresh Sari, and Fresh Ethanol Extract of Soursop (Annona muricata L.) Leaves Using DPPH Method Fransiska, Eva; Daulay, Anny Sartika; Ridwanto, Ridwanto; Yuniarti, Rafita
PCJN: Pharmaceutical and Clinical Journal of Nusantara Vol. 1 No. 02 (2023): PCJN: Pharmaceutical and Clinical Journal of Nusantara
Publisher : CV. Nusantara Scientific Medical

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.756 KB) | DOI: 10.58549/pcjn.v2i01.60

Abstract

Antioxidants are compounds that are able to ward off or reduce free radicals in the body so that they can prevent several diseases. Soursop leaves (Annona muricata L.) are used as a traditional herbal medicine to prevent or treat cancer, as well as a natural antioxidant, which is usually used by people by boiling it. The purpose of this study was to look at the phytochemical screening by comparing fresh boiled water, fresh juice, and a fresh extract of soursop leaves, as well as test the antioxidant activity with the addition of DPPH (1,1-diphenyl-2-picrylhydrazyl) and measured using a UV-Vis spectrophotometer at 516 nm. The results of the soursop leaf phytochemical screening showed that there were groups of chemical compounds such as flavonoids, glycosides, tannins, and saponins. The results of testing the antioxidant activity by looking at the maximum wavelength of DPPH, using a UV-Vis spectrophotometer, obtained IC50 values for fresh juice of 770.067 µg/mL, fresh decoction of 1,022.8422 µg/mL, and ethanol extract of 299.733 µg/mL. Based on the results of the study, it was shown that the ethanol extract had stronger antioxidant activity than a fresh decoction and the fresh juice of soursop leaves.
Cytotoxicity Test of Black Garlic (Allium Sativum L.) Ethanol Extract Using BSLT Method (Brine Shrimp Lethality Test) Falah Rambe, Raudhotul; Ridwanto; H., Fathur Rahman; Daulay, Anny Sartika; Zulmairani
PCJN: Pharmaceutical and Clinical Journal of Nusantara Vol. 4 No. 01 (2025): PCJN: Pharmaceutical and Clinical Journal of Nusantara
Publisher : CV. Nusantara Scientific Medical

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58549/pcjn.v3i03.118

Abstract

Cancer is an abnormal condition of cells or a group of cells experiencing uncontrolled growth. In the last decade, the use of medicinal plants has tended to increase in line with the development of the herbal or traditional medicine, pharmaceutical, cosmetic, and food and beverages. There are various kinds of plants that can be used as anti-cancer treatments, one of which is black garlic. Black garlic is an ingredient made from garlic at a certain temperature and humidity. The objective of this research was to determine the phytochemical content of black garlic and to evaluate its toxicity level (LC50) using the Brine Shrimp Lethality Test (BSLT) method, by calculating the number of deaths of Artemia salina Leach larvae with Lethal Concentration 50 (LC50) as the parameter. Black garlic extract variation, chemical content, characterization, and cytotoxicity tests were variables in the research. Black garlic contains several secondary metabolite compounds namely alkaloids, flavonoids, glycosides, and steroids. The regression equation obtained was y = 1.5939x + 0.919, with an LC50 value of 363.2453 μg/mL. These results concluded that black garlic ethanol extract had a toxic effect on Artemia salina larvae.
Comparative Determination of Vitamin C Content in Different Varieties of Tomato (Solanum lycopersicum L.) Using UV Spectrophotometry Ainun, Nur; Daulay, Anny Sartika; Ridwanto, Ridwanto; Pulungan, Ainil Fitri
Indonesian Journal of Science and Pharmacy Vol. 3 No. 2 (2025): Indonesian Journal of Science and Pharmacy
Publisher : Pustaka Media Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63763/ijsp.v3i2.134

Abstract

Tomato (Solanum lycopersicum L.) is one of the most widely consumed fruits and vegetables due to its nutritional value and health benefits. This study aimed to determine the vitamin C, glucose, and crude fiber contents in different tomato varieties, namely red, yellow, green, and cherry tomatoes. The analysis included phytochemical screening, qualitative tests, and quantitative determination. Phytochemical screening was performed to identify the presence of secondary metabolites, while qualitative tests were conducted to confirm the presence of vitamin C and glucose. Quantitative analysis of vitamin C and glucose was carried out using the UV–Vis spectrophotometric method, whereas crude fiber content was determined using the gravimetric method. The results showed that flavonoids, alkaloids, and saponins were present in all tomato samples, while glycosides and tannins were detected only in certain varieties, and steroids/triterpenoids were not detected. Quantitative analysis indicated that the highest vitamin C content was found in red tomatoes (21.62 ± 0.178 µg/100 g), followed by cherry tomatoes (18.78 ± 0.002 µg/100 g), yellow tomatoes (18.38 ± 1.038 µg/100 g), and green tomatoes (12.20 ± 2.287 µg/100 g). The glucose content was 39.2 ± 0 µg/100 g in red tomatoes and 34.53 ± 0.597 µg/100 g in green tomatoes. Meanwhile, the crude fiber analysis showed the highest content in yellow tomatoes (53.44%), followed by cherry tomatoes (48.10%), red tomatoes (42.05%), and green tomatoes (40.37%). These findings indicate that different tomato varieties possess distinct nutritional profiles, and tomatoes can be considered a valuable dietary source of vitamin C, natural sugars, and dietary fiber that may contribute to maintaining human health.
ANALISIS SENYAWA METABOLIT SEKUNDER EKSTRAK ETANOL NIKOTIN EKSTRAK DAUN TEMBAKAU (Nicotiana tabacum L.) ASAL GAYO DENGAN METODE GC-MS Ulmi, M Rayhan; Supiyani, Supiyani; Daulay, Anny Sartika; Lubis, Minda Sari
Jurnal Farmanesia Vol 12 No 2 (2025): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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

Abstract

Latar Belakang: Tembakau merupakan komoditas pertanian penting di Indonesia, terutama sebagai bahan baku rokok, dan diketahui mengandung nikotin. Selain itu, potensi tembakau sebagai agen antibakteri juga perlu dieksplorasi mengingat kandungan senyawa bioaktif di dalamnya. Tujuan: untuk menetapkan kadar nikotin pada daun tembakau Gayo (Nicotiana tabacum L). Metode: skrining fitokimia, penetapan kadar secara kuantitatif dengan titrasi asidimetri dan secara kualitatif spektrofotometri GC-MS. Hasil: penentuan penetapan kadar nikotin pada daun tembakau gayo yaitu 1,3% pada serbuk dan 2,9 % pada ekstrak .Uji kualitatif dengan GC-MS diperoleh hasil alkaloid (Nicotine), Golongan heterosiklik nitrogen ( Quinazoline, 8-methoxy-) , eter dan turunan fenol (p-Acetoxyanisole), terpenoid (Neophytadiene, Phytol , (+)-Nerolidol , beta-elemene , alpha- Farnesene , dihidroionon) , Alkohol (threo-2-Deuterio-1, 2 – diphenylethanol , Cyclohexanol ) Hidrokarbon Trisiklik (2,2,3,7-Tetramethyltricyclo (5.2.0.0. (1,6)) Undec-3-Ene ) , Diterpenoid( Torreferol).
Penentuan Kadar Zat Gizi Makro Dan Aktivitas Antioksidan Daun Katuk (Breynia androgyna (L) Chakrab & N.P.Balakar) Dengan Perbandingan Metode Pengeringan Aqmallun Nazli, Anny Sartika Daulay
Journal of Health and Medical Science Volume 3 Nomor 3 Juli 2024
Publisher : CV. Pusdikra Mitra Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51178/jhms.v1i1.484

Abstract

Katuk plant (Breynia androgyna (L) Chakrab & N.P.Balakar has many benefits in everyday life. Katuk plants contain several chemical compounds, including papaverin alkaloids, proteins, fats, vitamins, minerals, saponins, flavonids and tannins. Some of the chemical compounds found in katuk plants are known to be medicinal. In addition, this katuk leave also have antioxidant activity that can help overcome or neutralize free radicals and prevent body damage from the onset of degenerative diseases. This research was an experimental research. This research phase included the manufacture of ethanol ethanol katuk leave (Breynia androgyna (L) Chakrab & N.P.Balakar using maceration methods, phytochemical screening, determination of carbohydrate levels with luff Scrool method, determination of protein levels carried out by the kdejahl method, and determination of fat levels used gravimetry method. While in determining antioxidant activity it was done by the DPPH method in visible spectrophotometry at a wavelength of 516 nm. The results of the research showed the screening of phytochemicals contained in ethanol extracts of oven drying leaves, sunlight and fans contained chemical compounds of alkaloids, flavonoids, saponins, polyphenols, tannins and steroids / triterpenoids. Determination of carbohydrate, protein and fat levels showed that katuk leaf samples contained more macronutrients in drying with ovens than drying sunlight and fans. While in determining the test of antioxidant activity in oven drying katuk leave, sunlight and fans had a very low IC50 value that was below the range of 151-200 ppm. and in the comparison of vitamin C as a positive control, IC50 obtained which was 33.67 ppm.
Perbandingan Efektivitas Formulasi Pasta Gigi Ekstrak Daun Sirih Merah (Piper Ornatum N.E.Br) Dan Daun Sirih Hijau (Piper Betle L.) Terhadap Bakteri Staphylococcus Aureus Lisa Warhamni Nasution, Anny Sartika Daulay
Journal of Health and Medical Science Volume 3 Nomor 3 Juli 2024
Publisher : CV. Pusdikra Mitra Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51178/jhms.v1i1.498

Abstract

Sirih (Piper betle Linn.) termasuk familia Piperaceae. Tradisi makan sirih sangat populer dalam kehidupan masyarakat di Indonesia. Daun sirih mempunyai aroma yang khas dengan kandungan minyak atsiri 4,2%. Pasta gigi adalah salah satu contoh produk kefarmasian yang merupakan produk oral dan digunakan untuk membersihkan gigi. Staphylococcus aureus merupakan bakteri gram positif yang dapat berubah menjadi patogen bila terdapat faktor predisposisi seperti perubahan kuantitas mikroorganisme yang menjadi tidak seimbang dan daya tahan tubuh host mengalami penurunan. Penelitian ini bertujuan untuk mengetahui perbandingan efektivitas formulasi pasta gigi ekstrak daun sirih merah (Piper ornatum N.E.Br) dan daun sirih hijau (Piper Betle L.) terhadap bakteri Staphylococcus aureus. Penelitian ini merupakan penelitian eksperimen dengan menggunakan sampel daun sirih merah (Piper ornatum N.E.Br) dan daun sirih hijau (Piper betle L.) dengan pengambilan sampel secara purforsip. Sediaan pasta gigi ekstrak daun sirih merah dan daun sirih hijau di buat dengna 4 (empat) formula, f1 (0) blanko, f2 (1,5), f3 (3), f4 (4,5). Pengujan mutu fisik kimia sediaan pasta gigi ekstrak daun sirih merah dan daun sirih hijau dilakukan uji organoleptik, uji viskositas, uji homogenitas, uji pH, uji pembentukan busa dan uji aktivitas antibakteri. Berdasarkan hasil penelitian ini diperoleh hasil yang lebih efektivitas terhadap bakteri Staphylococcus aureus adalah daun sirih merah (Piper ornatum N.E.Br) dengan viskositas f1 249.2 Cp, f2 480.9 Cp, f3 463.270 Cp, blanko 692.4 Cp, homogenitas sediaan pasta gigi dikatakan homogen, Ph f1 8,46, f2 8,17, f3 7,70, blanko 9,18, organoleptik bertekstur semi padat berwarna hijau dan berbau khas daun sirih, pembentukan busa f1 3,9 cm, f2 3,5 cm, f3 3,9 cm, blanko 4 cm, diameter daya hambat bakteri f1 17,1, f2 15,8, f3 18,4, blanko 19,1.
SKRINING FITOKIMIA DAUN KEMANGI (Ocimum Sanctum L.) SEBAGAI DASAR MUTU BAHAN BAKU FARMASI Winda Kesuma; Minda Sari Lubis; Anny Sartika Daulay; Rafita Yuniarti
JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Vol 12, No 1 (2026): APRIL 2026
Publisher : Universitas Ubudiyah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33143/jhtm.v12i1.5682

Abstract

Daun kemangi (Ocimum sanctum L.,) memiliki potensi sebagai bahan baku farmasi berbasis bahan alam sehingga perlu pengkajian mutu awal. Tujuan penelitian ini mengidentifikasi karakteristik simplisia dan golongan metabolit sekunder daun kemangi melalui pemeriksaan organoleptik, makroskopik, parameter fisiko kimia, seerta skrining fitokimia kualitatif. Hasil menunjukkan simplisia memiliki karakteristik yang konsisten, memenuhi persyaratan mutu, dan mengandung alkaloid, flavonoid, saponin, fenol, glikosida dan steroid yang berpotensi sebagai bahan baku herbal di bidang farmasi dan kesehatan.
Co-Authors Afrizani, Afrizani Akbar, Windi Hari Ali Djamhuri Alviana, Liya Anugrah, Bayu Asparyzha, Rhyzha Azri, Atika Cici Andriani Daeng Elysa Putri Mambang Dalimunnthe, Gabena Indrayani Dalimunthe, Gabena Indriyani Dikki Miswanda Dina Agustia Parlin Dina Suciati Saragih Dinda Alvionita Lubis Dinda Sari Utami Dwi Shahputri Fadillah, Nike Falah Rambe, Raudhotul Fathur Rahman Fatur Rahman fatur Rahman, fatur Fithri Pulungan, Ainil Fitri Mulyani, Fitri FRANSISKA, EVA Gabena Indrayani Dalimunthe H., Fathur Rahman Hafizha, Putri Harahap, Siti Salimah Haris Munandar Nasution Hasanah, Qori Hasrul Abdi Hasibuan Hindri Syahputri Ihsan Fadhilah Kusumastuti, Melati Yulia Leni Handayani Lubis, Minda Sari M. Naufal Rifqi M. Pandapotan Nasution Makhfirah Manik, Umi Chairani Mardhatillah, Wulan Maulida, Helni Maya Syafira Mayang Sari Ritonga Merani Phaustina Lumban Gaol Minda Sari Lubis Miranza, Nona Muhammad Amin Nasution Muhammad Hizbullah Muhammad Wahyudi Munthe, Ariska Nabilla, Alfira Nadia, Syarifah Najhatus Syukriyyah Khaidir Nasution , Muhammad Amin nasution, Alfina Tri Utami Nasution, Kartika Zsaskia Nasution, Nur Sahadah Nia Novranda Pertiwi Nst, Haris Munandar Nur Ainun Nur Hanifah Nur'ain Harahap Nurul Salsa Abya Ritonga Pasaribu, Fatin Fairuz Pasaribu, Mesi Wilia Afrima Pasaribu, Mesi Willia Afrima Pulungan, Ainil Fitri Putri Intan Sari Putri Theresia Harianja Rahayu Rahayu Rahmadani Rahmadani Rahmah, Ruhiya Rahmasari, Siti Rahmi Ayusasmita Gultom Retno Sekarini Reza Widya Lubis Rezky , Deswita Ina Ridwanto Ridwanto Ridwanto Rika Yuliana, Rika Risma Fauziah Pasaribu Rizki, Rahmad Rosaldi, Hikmah Rossa, Aliffa Sagita Marina Simatupang Sandika, M Teguh Sasnita, Merida Sekarini, Retno Shilvia, Fatin Siagian , Anggi Yani Sinaga, Novita Yulianti Sri Handayani Sri Murni Supiyani, Supiyani Syahfitri , Adelya Syahputra, Ricky Andi Syalsabila Putri Tuzzahra, Safira Ulmi, M Rayhan Winda Kesuma Yayuk Putri Rahayu Yayuk Putri Rahayu Yuniarti , Rafita Yuniarti, Rafita Ziza Putri Aisyia Fauzi Zulmai Rani