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All Journal Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) Jurnal Insan Farmasi Indonesia
Ariani Hesti Wulan
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Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Physics

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MINYAK NILAM (Patchouli alcohol) SEBAGAI ANTIOKSIDAN DENGAN METODE DPPH (1,1-difenil-2-pikrilhidrazil) Agus Suprijono; Yoel Gunawan; Ariani Hesti Wulan
Jurnal Ilmu Farmasi dan Farmasi Klinik Jurnal Ilmu Farmasi & Farmasi Klinik Volume 12 No. 1 Juni 2015
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.115 KB) | DOI: 10.31942/jiffk.v12i1.1400

Abstract

ABSTRACTAlong with the rapid flow of information and globalization, led to the lifestyle of modern society is also becoming more and more advanced. But this was not accompanied by increased quality of public health. Lifestyle such as this may result in exposure to free radicals degna. Antioxidants are compounds that can inhibit the oxidation of free radicals, so it will form a more stable compound. Oil Patchouli (Patchouli oil) contains patchouli alcohol which have antioxidant activity. The rate is determined by the quality of patchouli oil patchouli alcohol content therein. The purpose of this research is to show the antioxidant activity of patchouli oil and standard determine differences in activity with BHT, as well as to determine the effective concentration expressed in EC50 values by using DPPH method. The examination was conducted by using the test solution at a concentration of 5%, 10%, 15%, 20% and 25%. The process to obtain the patchouli oil is done by means of steam distillation of the dried herb patchouli. Identification test to determine the quality of the oil produced by TLC test and also qualitative test to determine the antioxidant activity. From the research it can be seen that the average value of EC50 for patchouli oil sample is equal to 19.95%, while 11.93% of standard BHT. Based on these results, concluded that the antioxidant activity in patchouli oil, and there are significant differences in antioxidant activity between standard patchouli oil with BHT.Keywords: patchouli oil, patchouli alcohol, anti-oxidant, DPPH.
PERBEDAAN AKTIVITAS ANTIOKSIDAN PADA KOLANG KALING SEGAR DAN KOLANG KALING SERBUK Eka Susanti Hanhadyanaputri; Ariani Hesti Wulan; Indah Sulistyarin; Intan Martha Cahyani
Jurnal Insan Farmasi Indonesia 2023: JIFI: Webinar & call for paper
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/jifi.v6i3.1704

Abstract

Kolang kaling (Arenga pinnata) is one of the results of the palm tree. The process of processing palm fruit into and fro can affect the quality of the fruit and fro produced.  The purpose of this study was to determine the physico-chemical characteristic, IC 50 value of fresh fruit and fro, the powder was dried in the microwave at low temperature (40oC) for 5 days, medium (53oC) for 4 hours and high (78oC) for 2 hours, and to find out whether there are effect of difference in fresh fruit and fro treatment on antioxidant activity.  Fresh fruit and fro were tested for phytochemical screening and FTIR, physicochemical characteristics and antioxidant, Antioxidant testing used the DPPH (1,1-diphenyl-2-picrylhidrazyl) method. The results of phytochemical screening and FTIR showed the presence of galactomanan compounds.  The antioxidant test results obtained the IC50 value of fresh fruit and fro, the powder was dried in the microwave at low temperature, medium and high respectively 104.8488; 25.2963; 90.0155 and163.4381 ppm. The statistical test results showed a value of 0.000<0.05,  there is a difference IC50 between groups
Co-Authors Agus Suprijono Eka Susanti Hanhadyanaputri Indah Sulistyarin Intan Martha Cahyani Yoel Gunawan