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All Journal Indonesian Journal of Chemistry Jurnal Farmasi dan Farmakoinformatika
Aditya Aditya
Universitas Gunadarma
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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Formulasi dan Uji Aktivitas Antibakteri Gel Ekstrak Batang Brotowali (Tinospora crispa L. ) dengan Variasi Trietanolamin terhadap Bakteri Propionibacterium Acne Ela Salbilah; Aditya Aditya; Achmad Fudholi; Siti Mardiyanti
Jurnal Farmasi dan Farmakoinformatika Vol 1, No 2 (2023)
Publisher : Universitas Gunadarma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35760/jff.2023.v1i2.8739

Abstract

Brotowali (Tinospora crispa L.) merupakan tumbuhan obat herbal dar family menispermaceae. Penelitian ini bertujuan untuk memformulasikan sediaan gel dari ekstrak batang brotowali , yang memiliki aktivitas antibakteri serta stabilitas yang baik. Metode penelitian menggunakan metode eksperimental laboratorium.Formulasi sediaan gel, kemudian dilakukan evaluasi sediaan gel, pengujian stabilitas dengan metodecycling test, serta pengujian aktivitas antibakteri dengan metode difusi sumuran terhadap bakteri P.acnes. Hasil pengujian menunjukkan bahwa sediaan gel yang mengandung ekstrak batang brotowali sebesar 15% dengan variasi TEA 2%, 2,5% dan 3% memiliki aktivitas antibakteri terhadap P. acnes yang ditunjukkan dengan terbentuknya diameter zona hambat sebesar 7,5 mm, 8,4 mm dan 9,5 mm.
Simple Thermal Analysis as a Green Method for the Detection of Meat Adulteration Ilma Nugrahani; Aditya Aditya
Indonesian Journal of Chemistry Vol 23, No 5 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.79201

Abstract

Differential scanning calorimetry (DSC) is one of the most widely developed thermal analysis methods for meat samples for halal authentication of food or processed products. Research on adulteration detection for various types of meat and its derivatives has been developed before and still requires organic solvents. Therefore, the concept of the "green method" is being tried to develop in this research. DSC analyses are performed in the same experimental conditions for all sample powder: sample mass 2 mg, temperature range 30–400 °C, and heating rate 20 °C min−1. The results showed there is a characteristic minor endothermic peak for each meat. Chemometric analysis was carried out using the principal component analysis (PCA) method to ensure that the thermal characteristics of each meat were utterly different in both pure and mixed meat. The results of this analysis indicate that each pure meat has a different score plot. Therefore, the developed thermal analysis method is quite reliable in determining the different types of meat based on the characteristic minor endothermic peak in the thermogram and the score plot from PCA analysis.
Co-Authors Achmad Fudholi Ela Salbilah Ilma Nugrahani Nuari, Doni Anshar Siti Mardiyanti Sitti Fatimah Putri Hasyul