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Andre Prayoga
Program Studi Sarjana Farmasi, Fakultas Farmasi dan Ilmu Kesehatan, Universitas Sari Mutiara Indonesia, Kota Medan, Indonesia
Biochemistry, Genetics & Molecular Biology Chemistry Materials Science & Nanotechnology Medicine & Pharmacology

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Comparison Study of Caffeine Levels of Coffee Bean (Coffea Sp.) and Brands of Coffee Powder Circulate in Banda Aceh City Andre Prayoga; Zumaira Zumaira
Indonesian Journal of Pharmaceutical Education Vol 3, No 1 (2023): Januari-April 2023
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v3i1.18913

Abstract

Coffee is one of the plantation commodities that has a fairly high economic value compared to other plantation crops and plays an important role as a source of foreign exchange for the country. Caffeine belongs to the methylxanthine group of compounds. Methylxanthine is a naturally occurring compound and belongs to the xanthine derivative which is a group of alkaloid compounds. To determine the difference in caffeine content between coffee beans and coffee grounds circulating in supermarkets in Banda Aceh. This type of research is a descriptive method with a purposive sampling method used. This research was carried out by analyzing the levels of caffeine in coffee beans and packaged coffee powder circulating in supermarkets in the city of Banda Aceh by UV-Vis Spectrophotometry. The results obtained from the manufacture of standard solutions are 273,20 nm, the correlation coefficient value is r of 0.99995, and the equation y = 0.0483x + 0.01098. From the research data obtained caffeine levels, namely samples of Robusta coffee beans with 0.305%, samples of Meulawi Coffee powder with 0.402%, samples of Arabica Coffee beans with 0.815%, samples of Solong Coffee powder with 1.498%, samples of King Coffee coffee powder with 2.256%. The highest level is in King Coffee powder with 2.256% and the lowest is boiled coffee beans with 0.305%. The difference in caffeine content of each coffee sample is caused by various factors, namely the method of roasting, storage, and treatment.
Activity of a Gel Combination of Aloe Vera (Aloe Vera (L) Burm.F.) and Snail Mucus (Achatina fulica (Ferussac, 1821)) on Burn Wounds in Male White Rats (Rattus norvegicus) Wistar Strains Artha Yuliana Sianipar; Andre Prayoga; Agrecia Yolanda Nainggolan
Indonesian Journal of Pharmaceutical Education Vol 3, No 2 (2023): Mei-Agustus 2023
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v3i2.19343

Abstract

Burn injury is produced by thermal stress on the skin tissue. This research aimed to determine the combination of Aloe vera and snail mucus used to treat burns and determine the optimal formula. The research was pure with only a randomized control design, including F1 being given placebo gel, F1 (10%:10%), F2 (10%:15%), F3 (10%:20%), and F4 being given bioplacenton. The gel evaluation and tested for the ability to treat burns on rats for about 21 days. The combination gel made a homogenous formulation with a pH 6 based on pH paper while pH meter results were around 6,27- 6,35 cm, a spread of 5,70-6,60 cm, and a viscosity value of 5.600-7.600 cps that was stable for 3 weeks of storage. This evaluation’s findings are consistent with the provisions of National Standard Indonesia (SNI). The activity optimal combination gel obtained by examining the average diameter and discoloration were 10%:20% (0,5560 cm), 10%:15% (0,8120 cm), 10%:10% (0,9860 cm), bioplacenton (0,4780 cm), and placebo gel (1,5340 cm). On the 21st day, the skin condition of K1, K2, K3, and K4 was normal, however, K0 was not normal. The statistical analysis data is normally distributed (p≥0,05), homogeneous (p≥0,05), and a significant difference in all groups (p0,05). According to the experiment, three gel combination of Aloe vera and snail mucus have an effect on healing burns but 10%:20% (F3) could accelerate the optimal healing process.
Co-Authors Agrecia Yolanda Nainggolan Artha Yuliana Sianipar Zumaira Zumaira