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All Journal Journal of Food and Pharmaceutical Science Jurnal Tumbuhan Obat Indonesia JURNAL FARMASIMED (JFM) ad-Dawaa : Journal of Pharmaceutical Sciences Acta Chimica Asiana Current Research on Biosciences and Biotechnology Journal of Multidisciplinary Applied Natural Science Sasambo Journal of Pharmacy Journal of Health Science Sinteza Scientica: Jurnal Ilmiah Sains dan Teknologi Journal of Food and Pharmaceutical Sciences Indonesian Journal of Cosmetics Medical Sains : Jurnal Ilmiah Kefarmasian
Arif Setiawansyah
Akademi Farmasi Cendikia Farma Husada
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Post-harvest process influences antibacterial activity of Clitoria ternatea flower extracts against Staphylococcus aureus and Escherichia coli Mutiara, Berkah; Christian, Yulius Evan; Setiawansyah, Arif
Sasambo Journal of Pharmacy Vol. 6 No. 1 (2025): April
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v6i1.451

Abstract

Butterfly pea is a plant with high potential for development as an antimicrobial agent. However, its antimicrobial potential is closely related to its phytochemical profile, which can be influenced by post-harvest processing. This study aimed to evaluate the effect of post-harvest processing on the antibacterial activity of butterfly pea flowers. Butterfly pea flower was prepared using three different methods: fresh, aerobic fermentation, and sun-dried. The samples were extracted by maceration using 96% methanol for 1 day with 3 re-extraction process. Phytochemical screening was conducted using colorimetric method with specific reagents for certain groups. Antimicrobial potential was tested using the well diffusion method on NA media in five different concentrations of extract. Extraction results showed that the three samples produced different extract yields, with sun-dried butterfly pea flower extract giving the highest yield (18%), followed by fresh extract (8%), and aerobic fermentation (0.8%). Phytochemical screening revealed that all three butterfly pea flower samples did not contain quinones and saponins. Additionally, alkaloids were not detected in the fermented extract. Antibacterial activity of the three butterfly pea flower extracts showed significantly different zone of inhibition, with the sun-dried extract consistently providing the largest zone of inhibition compared to fresh and fermented extracts against Escherichia coli and Staphylococcus aureus, with average inhibition zones of 8.67 - 11.17 ± 0.88 mm and 4.25 - 10.5 ± 1.64 mm, respectively. It can be concluded that the post-harvest processing affects the antibacterial activity of butterfly pea flowers.
Utilization of dried butterfly pea flower (Clitoria ternatea L.) as a source of natural antioxidants: determination of total flavonoid content and activity test with dpph method Evan, Yulius Evan Christian; Setiawansyah, Arif
Sasambo Journal of Pharmacy Vol. 6 No. 1 (2025): April
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v6i1.469

Abstract

Butterfly pea flower (Clitoria ternatea L.) is a herbaceous plant known for its high content of bioactive compounds, particularly flavonoids, which serve as natural antioxidants. Commonly used in traditional medicine and functional foods, this flower's ability to neutralize free radicals makes it a valuable natural resource. This study evaluates the antioxidant potential of dried butterfly pea flowers by determining their total flavonoid content and assessing antioxidant activity using the DPPH method. A key novelty of this research lies in the use of controlled oven drying at 50°C, which differs from previous studies employing sunlight drying. This method preserved flavonoids more effectively, resulting in a higher flavonoid content (40.60 mg/100 mg extract) compared to prior reports. Phytochemical screening also detected the presence of saponins and tannins, broadening the understanding of its bioactive profile. Antioxidant activity was evaluated using the DPPH method, yielding an IC50 value of 36.06 ppm, indicating very strong activity. Comparatively, vitamin C as a positive control showed an IC50 value of 2.13 ppm. These findings underscore the advantages of optimized drying and extraction methods, highlighting dried butterfly pea flowers as a promising source of natural antioxidants for applications in functional foods and health products.
Effect of Aerobic Fermentation on Total Phenolic, Flavonoid, and Antioxidant Activity of Leucaena leucocephala (Lam.) de Wit Dewantara, Jeisen Pajar; Marpaung, Mauritz Pandapotan; Khairunnisa; Hidayati, Nurul; Setiawansyah, Arif
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol. 8 No.1 (2025)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v8i1.57063

Abstract

Introduction: Leucaena leucocephala (Lam.) de Wit., commonly known as the petai cina plant, contains significant concentrations of bioactive compounds, particularly flavonoids and phenolic compounds, and demonstrates substantial antioxidant properties. These beneficial compounds, however, can be significantly influenced by various processing methods, with fermentation during simplicia preparation being a notable factor. Aims: This research investigated the impact of fermentation on three key characteristics of petai cina leaf extract: total flavonoid content, total phenolic content, and antioxidant activity. Methods: The study utilized experimental methodology, incorporating both qualitative and quantitative analyses to evaluate these properties. The results revealed that five days fermentation demonstrated the highest value of TFC, TPC, and antioxidant activity. Result: The extract yielded a TFC of 279.08 mg QE/g, while TPC measured 282.34 mg GAE/g. The antioxidant activity demonstrated notable potency, with an IC50 and AAI values of 69.66 µg/mL and 0.574. Conclusion: These findings conclusively demonstrate that the fermentation process significantly influences the concentration of flavonoids and phenolic compounds, yet unsignificant impact antioxidant activity in the extract. This enhanced understanding of fermentation's effects on bioactive compounds in L. leucocephala provides valuable insights for optimizing processing methods to maximize the plant's therapeutic potential.
Pengaruh Lokasi Tumbuh Terhadap Aktivitas Antioksidan Ekstrak Daun Salam (Sygium polyanthum) Rani, Maha; Setiawansyah, Arif; Marpaung, Mauritz Pandapotan
JOURNAL OF HEALTH SCIENCE Vol 3 No 2 (2025): Journal of Health Science
Publisher : LPPM Universitas Kader Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54816/jhs.v3i2.1040

Abstract

Daun salam (Syzygium polyanthum) diketahui mengandung senyawa metabolit sekunder seperti alkaloid, flavonoid, saponin, tanin, steroid, terpenoid, dan eugenol yang berkhasiat sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh lokasi tumbuh terhadap aktivitas antioksidan ekstrak daun salam. Penelitian dilakukan pada bulan April–Agustus 2024 di Laboratorium Farmasi Universitas Kader Bangsa Palembang dan Laboratorium Kimia STIK Siti Khadijah Palembang. Ekstraksi dilakukan dengan metode maserasi menggunakan pelarut etanol 96%. Uji fitokimia dilakukan untuk mengidentifikasi senyawa metabolit sekunder, sedangkan aktivitas antioksidan dianalisis menggunakan metode DPPH dengan vitamin C sebagai kontrol positif. Hasil penelitian menunjukkan bahwa ekstrak daun salam dari dataran tinggi memiliki aktivitas antioksidan sangat kuat dengan nilai IC₅₀ sebesar 5,603 ppm, diikuti oleh dataran sedang (8,583 ppm), dan dataran rendah (9,280 ppm). Vitamin C sebagai kontrol positif menunjukkan nilai IC₅₀ sebesar 8,554 ppm. Analisis statistik menunjukkan adanya perbedaan yang signifikan (p < 0,05) antara lokasi tumbuh terhadap aktivitas antioksidan. Hasil ini menunjukkan bahwa perbedaan ketinggian lokasi tumbuh memengaruhi kandungan senyawa aktif dan kekuatan aktivitas antioksidan ekstrak daun salam
Sugar content evaluation in commercially available lidah kucing pastries: uv-vis spectrophotometric analysis of traditional indonesian confections in pontianak tenggara district Reynaldi, Muhammad Andre; Enggy Erwansani; Hakim, Aditia Rahman; Arif Setiawansyah; Valentina, Febriani; Salsabila, Salwa; Amelia, Nanda; Jaya, Farrel Septian; Agnesia, Agnesia
Sasambo Journal of Pharmacy Vol. 6 No. 2 (2025): September
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v6i2.632

Abstract

Glucose content in confectionery products requires careful monitoring due to its association with serious health conditions including obesity, diabetes, and cardiovascular disease. This study examined glucose levels in three lidah kucing cookie samples from Pontianak Tenggara district retailers to assess nutritional variability in these traditional Indonesian confections. The research employed a dual analytical approach combining qualitative and quantitative methods. Initial screening utilized Fehling and Benedict reagent tests to confirm glucose presence, followed by precise quantitative analysis using the Nelson-Somogyi method with UV-visible spectrophotometry. The quantitative protocol involved standard solution preparation, calibration curve development, optimal wavelength determination, and triplicate sample measurements to ensure analytical reliability. Qualitative testing confirmed glucose presence in all three samples through positive Fehling and Benedict reactions. Quantitative analysis revealed significant concentration variations among products. Sample A contained 0.227 percent glucose, Sample B demonstrated substantially higher levels at 0.993 percent, while Sample C showed minimal glucose content at 0.004 percent. These results indicate considerable variability in glucose concentrations across commercially available lidah kucing products within the study area. The investigation successfully established glucose presence in all examined samples while documenting substantial differences in glucose concentrations among similar commercial products. These findings highlight the importance of analytical monitoring in traditional confectionery items and demonstrate significant nutritional variation among comparable products in local markets. The results provide essential baseline data for consumer awareness and potential regulatory considerations regarding glucose content in traditional Indonesian baked goods, supporting informed dietary choices and public health initiatives.
Comparison of Vitamin C Content in Fresh and Canned Mandarin Oranges (Citrus reticulata Blanco) at a Supermarket in Pontianak Erwansani, Enggy; Reynaldi, Muhammad Andre; Evifani, Dinda Silvia; Fong, Siau; Fendi, Fendi; Stevia, Tessa; Saputra, Rico; Setiawansyah, Arif
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.20450

Abstract

Abstract: Vitamin C is one of the micronutrients needed and cannot be synthesized by the human body so it needs intake from the outside such as fruits. Mandarin oranges are one of the sources of vitamin C that is widely circulated in Pontianak City. This fruit can be available in both fresh and canned form. However, the heating process during the processing of canned fruit can damage the vitamin C content in it. Therefore, an analysis is needed to compare vitamin C levels in fresh and canned mandarin fruits. The methods used were in the form of tube tests using FeCl3, KMnO4, and I2, as well as quantitative tests using uv-vis spectrophotometry. The results showed that the two positive samples contained vitamin C with a level of 78.56912152 mg/100 g in the fresh sample and 31.95655685 mg/100 g in the canned sample. Thus, it can be concluded that the vitamin C level in fresh mandarin oranges is higher than in canned mandarin oranges.
Comparison of Vitamin C Content in Fresh and Canned Mandarin Oranges (Citrus reticulata Blanco) at a Supermarket in Pontianak Erwansani, Enggy; Reynaldi, Muhammad Andre; Evifani, Dinda Silvia; Fong, Siau; Fendi, Fendi; Stevia, Tessa; Saputra, Rico; Setiawansyah, Arif
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.20450

Abstract

Abstract: Vitamin C is one of the micronutrients needed and cannot be synthesized by the human body so it needs intake from the outside such as fruits. Mandarin oranges are one of the sources of vitamin C that is widely circulated in Pontianak City. This fruit can be available in both fresh and canned form. However, the heating process during the processing of canned fruit can damage the vitamin C content in it. Therefore, an analysis is needed to compare vitamin C levels in fresh and canned mandarin fruits. The methods used were in the form of tube tests using FeCl3, KMnO4, and I2, as well as quantitative tests using uv-vis spectrophotometry. The results showed that the two positive samples contained vitamin C with a level of 78.56912152 mg/100 g in the fresh sample and 31.95655685 mg/100 g in the canned sample. Thus, it can be concluded that the vitamin C level in fresh mandarin oranges is higher than in canned mandarin oranges.
Telaah Potensi Antivirus Mitraginin terhadap Protease 3CLpro SARS-CoV-2 dengan Pendekatan Molecular Docking Setiawansyah, Arif; Susanti, Gita; Hidayati, Nurul; Gemantari, Baiq Maylinda; Alrayan, Reza; Hadi, Ismanurrahman; Luthfiana, Dewi; Hasanah, Nurul
Sinteza Vol. 4 No. 2 (2024): August
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/sinteza.v4i2.25634

Abstract

SARS-CoV-2 is a novel coronavirus identified as a major caused of COVID-19. COVID-19 can be prevented and managed by preventing the SARS-CoV-2 infection through inhibition of SARS-CoV-2 main protease. Mitragynine is one of the major compounds found in Mitragyna speciosa leaves that has the potential to be developed as an anti-COVID-19 agent. This research was implemented to evaluate that potential by observing the molecular interaction of mitragynine with the essential amino acid residues of SARS-CoV-2 3CLpro. The study was undertaken by in silico method via molecular docking approach using Autodock 4.2. The potential of mitragynine in inhibiting the SARS-CoV-2 main protease was justified based on its free binding energy and Ki. The result revealed that mitragynine exhibited a lower free binding energy and Ki than remdesivir with the free binding energy and Ki value of -7.80 kcal/mol dan 1.92 µM dan -7.41 kcal/mol dan 3.72 µM, respectively. This concluded that mitragynine has the potential as a SARS-CoV-2 main protease inhibitor with the affinity was better than remdesivir. However, further in vitro research must be carried out to prove this potential. 
Co-Authors Agnesia, Agnesia Aliefman Hakim Alrayan, Reza Amanda, Putri Fadillah Amelia, Nanda Arsul, Muhammad Ikhlas Baiq Maylinda Gemantari Bambang Hernawan Nugroho, Bambang Hernawan Daryono Hadi Tjahjono Dewantara, Jeisen Pajar Dewi Luthfiana Diah Ayu. S Dian Handayani Doloking, Haeria Dwi Handayani Dyke Gita Wirasisya Enggy Erwansani Erwansani, Enggy Evifani, Dinda Silvia Fendi Fendi Fong, Siau Friardi Ismed Gita Susanti Gita Susanti, Gita Hadi, Ismanurrahman Hakim, Aditia Rahman Hengki Adi. P Herlina, Santi Ibnu Fadilah Ikhlas Arsul, Muhammad Indah Indah Jaya, Farrel Septian Khairunnisa Lanang Rachmadi Luthfiana, Dewi maha rani Maharani, Andi Rani Gustia MAURITZ PANDAPOTAN MARPAUNG Maya Ganda Ratna Muh Ikhlas Arsul Muhammad Andre Reynaldi Mutiara, Berkah Nanda Puspita. S Nugraheni Febrianti S Nur Adliani Nurul Hasanah Nurul Hidayati Nweze, Leonard Chinecherem Nyimas Rahma. K Perdana Priya Haresmita Putra, Teguh Adiyas Putri Adelia. M Putri, Stella Anatasya Putri Reza Alrayan Rico Saputra RINA SE SITINDAON Rindi Permata.S Sadaqa, Ebrahim Salsabila, Salwa Salsabilla Nur. C Saputri, Aurya Sephia Panorama Setiawati, Diah Ayu Siti Aminah Stevia, Tessa Sukrasno Susianti Susianti Sutopo Hadi Syaiful Bahri Valentina, Febriani Wismayani, Leni Yufri Aldi Yulius Evan Christian