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Fitri Aida

Universitas Singaperbangsa Karawang, Jl. HS. Ronggo Waluyo, Telukjambe Timur, Karawang, Jawa Barat, Indonesia

Author-ID : 6257026

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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REVIEW : POTENSI PENGGUNAAN BAHAN ALAM SEBAGAI TERAPI KOMPLEMENTER ALTERNATIF PADA PENDERITA DEMAM BERDARAH DENGUE (DBD) Fitri Aida; Salman Salman; Indah Laily Hilmi
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

DHF (Dengue Hemorrhagic Fever) is a disease that frequently occurs in tropical and subtropical climates. This disease is caused by infection with dengue virus (DENV) through the bite of the Aedes aegypty or Aedes albopictus mosquito as the primary vector. The death rate for DHF cases in Indonesia since January 2022 has increased by 89 cases compared to 2020. The main factors causing death in DHF cases are platelet deficiency and plasma leakage, which are not immediately treated. The main principle in managing DHF (Dengue Hemorrhagic Fever) is symptomatic therapy and supportive therapy, such as raising the platelet count. This study aimed to find various natural ingredients that have the potential as complementary therapies in patients with dengue hemorrhagic fever (DHF). The method used was a literature review. The results obtained were red dragon fruit skin (Hylocereus polyrhizus), sweet potato leaves (Ipomoea batatas. L), god leaves (Gynura pseudochina (L), black turmeric rhizome (Curcuma aeruginosa Roxb.), horsetail fern leaves (Equisetum hyemale), date fruit (Phoenix dactylifera), bark of Chinese castor oil (Jatropha multifida), papaya leaves (Carica papaya L), patikan kebo leaves (Euphorbia hirta), guava leaves (Psidium guajava), Wegio nutmeg (Myristica fatua) , and Sambiloto leaves (Andrographis paniculate) have the potential as a complementary therapy in DHF patients

REVIEW : ANALISIS PEREDARAN PENGGUNAAN PENGAWET LEGAL DAN ILEGAL YANG DIGUNAKAN PADA PRODUK PANGAN Faizal Auladi Rivianto; Fitri Aida; Febry Nola; Nadia Andriani; Marsah Rahmawati Utami; Lina Nurfadhila
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Food Additives (BTP) are ingredients added to food to change the nature, texture, taste, and shape of a food product. Food Additives include preservatives, colorings, flavor enhancers, and thickeners, either having nutritional value or not having nutritional value. Preservative BTP is a food additive that prevents or inhibits fermentation, acidification, or other decomposition of food caused by microorganisms. Preservatives in food are divided into 2: legal preservatives (allowed at certain levels) and illegal (not allowed to be used). Types of legal preservatives include BHT, sorbic acid, sodium benzoate, potassium sorbate, sulfite, and sodium nitrite. In contrast, illegal preservatives include formalin, potassium bromate, salicylic acid, diethylpyrocarbonate, dulsin, and potassium chlorate. This study aims to determine the use of preservatives that are widely used in the market, both legal and illegal. The method used is a literature review. The results obtained are the use of illegal preservatives such as borax and formalin, which are still widely found in the market, and for legal preservatives commonly used, sodium benzoate, benzoic acid, potassium sorbate, sulfite, and sodium nitrite. However, some legal preservatives are still found to exceed the maximum usage limit.

ANALISIS BERBAGAI METODE IDENTIFIKASI ISOFLAVON: LITERATUR REVIEW Vriezka Mierza; Fitri Aida; Hajar Hartati; Herdiana Verliani; Nisa Alifia Zahra; Rika Valensia
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Isoflavone is included in the phytoestrogens, a natural plant substance with a structure similar to 17-β-estradiol. It can bind to estrogen receptors so that isoflavones can prevent or slow down forms of cancer related to Alzheimer's hormones, osteoporosis, and others. Isoflavones are also included in the flavonoids found in fruits such as berries, grapes and are most abundant in soybeans and other nuts. From the literature study that has been conducted, it was found that there are several methods for identifying isoflavone compounds, including HPLC/HPLC, TLC, UV-Vis Spectrophotometry, Mass Spectrophotometry, and others. Of the many types of isoflavones that exist, the most commonly identified isoflavones are genistein and daidzein, which can be found in samples of soybeans, soy milk, and processed tempeh. The isoflavone content identified by each researcher differs in terms of the quantity and type of isoflavone content. This is because in identifying isoflavones, there are factors that influence them. The duration of fermentation has an effect because it is related to the presence of dissolved compounds during the fermentation process, which results in differences in the quantity of isoflavones, besides that the reactive and easily oxidized nature of isoflavones causes isoflavones to bind to other compounds to form new unknown compounds so that isoflavones are no longer identified.

Co-Authors Faizal Auladi Rivianto Febry Nola Hajar Hartati Herdiana Verliani Indah Laily Hilmi Lina Nurfadhila Marsah Rahmawati Utami Nadia Andriani Nisa Alifia Zahra Rika Valensia Salman Salman Vriezka Mierza

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