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All Journal International Journal of Public Health Science (IJPHS) Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Acta Pharmaciae Indonesia : Acta Pharm Indo JCPS (Journal of Current Pharmaceutical Sciences) Lumbung Farmasi : Jurnal Ilmu Kefarmasian Jurnal Insan Farmasi Indonesia Bioscientist : Jurnal Ilmiah Biologi Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Pengabdian Masyarakat Bangsa Jurnal Farmasi Indonesia Borneo Journal of Pharmacy Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Sains dan Kesehatan
Nashihah, Siti
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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Antioxidant Activity, Total Phenolics, and Total Flavonoids Content of Bajakah Tampala (Spatholobus littoralis): The Indigenous Herbal Medicine from Kalimantan Mahfudh, Nurkhasanah; Murdi, Habib Basyanur; Utami, Dwi; Ahda, Mustofa; Nashihah, Siti; Andika, Andika
Borneo Journal of Pharmacy Vol. 7 No. 3 (2024): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v7i3.6609

Abstract

Bajakah tampala (Spatholobus littoralis), a medicinal plant traditionally used in Indonesia, particularly on Kalimantan Island, has garnered interest for its potential health benefits. However, scientific evidence remains scarce. This study investigated the antioxidant activity of S. littoralis extract and its total phenolic and flavonoid content. Ethanol extraction and evaporation were used to prepare the extract. The DPPH method assessed antioxidant activity, while Folin–Ciocalteu and AlCl3 complexation methods quantified total phenolics and flavonoids, respectively. The S. littoralis extract exhibited strong antioxidant activity with an IC50 value of 54.19 ± 8.15 µg/mL. Additionally, the extract contained substantial levels of phenolics (0.649 ± 0.026% GAE) and flavonoids (1.084 ± 0.043% QE). These findings suggest a link between the high phenolic and flavonoid content of S. littoralis extract and its observed strong antioxidant activity.
Isolasi dan Identifikasi Bakteri Asam Laktat pada Pekasam Ikan Haruan: Efek Fermentasi dan Penggorengan Safitri, Diah; Fitriah, Fitriah; Nashihah, Siti; Andika, Andika; Fajeriyati, Nurul
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i2.15470

Abstract

This study aims to obtain lactic acid bacteria (LAB) isolates in fermented snakehead fish (Channa striata) pekasam and compare pekasam before and after frying with variations in fermentation time for 1 and 2 weeks. The type of research conducted in this study is experimental, whose testing starts from making pekasam using 30% salt and 50% rice from the total weight of the fish, isolation of LAB, gram staining test, scanning electron microscopy (SEM), and total plate number (ALT) testing. Data were analyzed using SPSS 27 to see significant differences between fermentation and frying times. The results showed that (1) there was LAB growth in all pekasam isolates before and after frying; (2) the results of gram staining showed that all isolates were gram-positive bacteria; (3) the results of SEM observation with a magnification of 12. 000, the morphology of bacillus-shaped bacteria with cell sizes ranging from 1.462 -1.682 µm was obtained; (4) ALT test results of LAB isolates in pekasam before frying in the first week showed results with a value of 1.90 x 106 CFU/mL and the second week 2.04 x 106 CFU/mL while LAB isolates of pekasam after frying in the first week were 0.63 x 106 CFU/mL and the second week 0.75 x 106 CFU/mL; (5) the results of data analysis obtained significant differences between the effects of fermentation and frying on ALT testing, It can be concluded that the longer the fermentation time can increase the total LAB in fermented snakehead fish (pekasam).
Co-Authors Ahmad Mahdi Mar'ie Ahsana, Dina Andika Andika Andika Andika Andika Andika Atunnisa, Waro Damayanti, Indira Diah Safitri Dina Ahsana Dwi Utami Fajeriyati, Nurul Fitriah Fitriah Fitriani, Tiya Helma Novitasari Islan Nor Khairunnisa Khairunnisa Mahmudah Mahmudah Mar'ie, Ahmad Mahdi Maulana, Rafli Monica, Cahya Muhammad Yusron Maulana El-Yunusi Muliyati, Imas Murdi, Habib Basyanur Mustofa Ahda Nurkhasanah Mahfudh Ramadhanty, Dewi Alfisyah Rizka Mulya Miranti rizki rahmadi Rizqiannoor, Muhammad Sabilla, Giriani Ayu Siti Napisah Siti Rahmita Syifa Noorwina Ulpah, Rusmili Wandi, Halifah Risma Wardana, Kevin Febrian Waro Atunnisa Yulianita Pratiwi Indah Lestari Yulisa, Ika Zamzani, Irfan Zamzani, Irfan