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All Journal Jurnal Farmasi Udayana ad-Dawaa : Journal of Pharmaceutical Sciences Jurnal Sains dan Kesehatan
Monika Yanti, Ni Luh Putu Kris
Program Studi Farmasi, Sekolah Tinggi Farmasi Mahaganesha, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology

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PENGARUH JENIS DAN RASIO MALTODEKSTRIN DE 10 DAN GUM ARAB TERHADAP SIFAT FISIK, KIMIA, DAN STABILITAS MIKROENKAPSULASI ANTOSIANIN EKSTRAK ETANOL UMBI UBI JALAR UNGU (Ipomoea batatas L.) Ni Putu Uma Sari Dewi; A.A.I.A. Sica Oktavillariantika; Ni Luh Putu Kris Monika Yanti; Cokorda Istri Sri Arisanti
Jurnal Farmasi Udayana Vol. 7, No. 1, Tahun 2018
Publisher : Departement of Pharmacy, Faculty of Mathematics and Natural Science, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.397 KB) | DOI: 10.24843/JFU.2018.v07.i01.p05

Abstract

Lipstik merupakan salah satu produk kosmetika dekoratif yang digemari oleh sebagian besar kaum wanita di Indonesia. Namun, ditahun 2014 BPOM menemukan bahwa beberapa merk kosmetika mengandung pigmen sintetis rhodamin B yang berbahaya serta mampu mengiritasi. Di sisi lain, Indonesia mengalami peningkatan produksi umbi ubi jalar ungu pada tahun 2013. Umbi ubi jalar ungu banyak mengandung senyawa berkhasiat, seperti antosianin yang berpotensi sebagai pewarna alami merah-keunguan (violet) baik pada makanan, obat, maupun kosmetika. Sayangnya, antosianin tidak stabil terhadap pemanasan tinggi, perubahan pH, enzim, cahaya, ion logam, dan oksidasi. Tujuan dilakukan penelitian ini yaitu melindungi antosianin dari proses degradasi dan aplikasi penggunaan antosianin ekstrak umbi ubi jalar ungu termikroenkapsulasi terhadap stabilitas fisik terutama warna sediaan lipstik. Metode yang dilakukan pada penelitian adalah microwave-assisted dengan bantuan pengeringan radiasi gelombang mikro. Rasio perbandingan bahan pelapis maltodekstrin DE 10; gum arab; kombinasi gum arab maltodekstrin (1:1) dengan ekstrak etanol umbi ubi jalar ungu sebesar (2:1)% dan (3:1)% b/b. Serbuk kering umbi ubi jalar ungu (Ipomoea batatas L.) diekstraksi dengan etanol 70% dalam suasana asam, dikentalkan. Ekstrak kental kemudian dimikroenkapsulasi. Formula optimum mikroenkapsulasi kemudian dijadikan lipstik dan diuji sifat fisisnya meliputi uji organoleptis dan homogenitas, kekuatan, uji pH, titik lebur, dan stabilitas fisik. Data dianalisis dengan metode Analysis of Variance (ANOVA) one-way, taraf kepercayaan 95% dengan hasil uji sifat fisik mikroenkapsulasi pada formula III dihasilkan nilai kelembaban 2,44±0,03%, ukuran partikel ±304 µm, serta efisiensi penjerapan tertinggi sebesar 51,78 ±0,06% dengan stabilitas yang lebih baik pada suhu 28oC dibandingkan dengan lima formula lainnya. Berdasarkan hasil penelitian, tidak ditemukan adanya pengaruh jenis dan rasio bahan pelapis kombinasi maltodekstrin dan gum arab (2:1)%b/b sebagai dinding mikroenkapsulasi pigmen antosianin umbi ubi jalar ungu terhadap warna sediaan lipstik.
Profiling Secondary Metabolite of Fresh and Fermented Marigold Flowers and Butterfly Pea Flowers Ni Luh Putu Kris Monika Yanti; Sukrasno; Defri Rizaldy; Arif Al Iman
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol 5 No 2 (2022)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v5i2.37714

Abstract

Communities in Bali use "Usada" as an essential plant for traditional medicine. Utilization of a plant as herbal medicine is based on the metabolites contained therein, such as in the marigold flower (Tagetes erecta L.) and butterfly pea flower (Clitoria ternatea L.). Identification of secondary metabolite profiles was carried out by aerobic fermentation. This study aims to identify the secondary metabolite profiles of untreated extracts compared to fermented extracts. Aerobic fermentation is carried out by stacking fresh samples. Extraction by percolation using n-hexane for marigold flowers and methanol for butterfly pea flowers. The extract profile was analyzed by densitometric thin-layer chromatography (TLC). Separation pattern, retention time, and m/z fragmentation with LC-MS/MS. Determined antioxidant activity using the DPPH method, calculating the levels of total phenol (TPC), total flavonoids (TFC), and total carotenoids in each sample. The TLC profiles of control extracts and marigold flower fermentation were similar, However, in the fermented pea flower extract, the intensity of the spots was thicker, and a new compound was formed from the TLC pattern. The TPC of the control and fermented extracts ranged from 0,816 - 1,154 g GAE/100 g extract, the TFC ranged from 0,067 - 0,610 g QE/100 g extract, and the highest total carotenoid was in the fermented marigold flower extract with levels of 215 mg/g simplicia. All control and fermented extracts had antioxidant activity ranging from 46,71 ppm-75,30 ppm. LC-MS/MS analysis showed five compounds from the fermented butterfly pea flower extract, while the control only identified one compound. The fermentation process for each extract experienced changes in the profile of secondary metabolites, starting from UV absorption, spot intensity, compound levels, types of compounds contained, and their antioxidant activity.
Perbandingan Kadar Flavonoid, Fenol, dan Aktivitas Antioksidan pada Kulit Buah Pisang Kepok (Musa acuminata x balbisiana) dengan Menggunakan Metode Ekstraksi Berbeda: Comparison of Flavonoid, Phenol, and Antioxidant Activity Levels in Kepok Banana (Musa acuminata x balbisiana) Peel Using Different Extraction Methods Arif Al Iman; Sukrasno Sukrasno; Defri Rizaldy; Ni Luh Putu Kris Monika Yanti
Jurnal Sains dan Kesehatan Vol. 5 No. 6 (2023): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v5i6.2134

Abstract

Kepok banana peels are rich in flavonoid and phenolic compounds. To obtain the maximum desired compound, the selection of the extraction method used plays an important role. This research aims to determine the kepok banana peel extraction method that is capable of providing the highest levels of flavonoids and phenols, as well as the strongest antioxidant activity. The research began with the preparation of kapok banana peel simplicia, followed by extraction respectively by meseration, reflux, and Ultrasound Assisted Extraction (UAE). Then the levels of flavonoids, phenols and antioxidant activity of the extracts obtained from each method were measured, and ended with statistical analysis. The results of determining the levels of flavonoid extracts showed that the meseration, reflux, and UAE methods each produced levels of 4.782 ± 0.258 g QE/100 g; 5.877 ± 0.196 grams QE/100 grams; and 7.115 ± 0.226 grams QE/100 grams. In determining phenol content, extracts from meseration, reflux, and UAE produced levels of 8.172 ± 0.505 g GAE /100 g respectively; 9.123 ± 0.224 grams GAE /100 grams; 10.104 ± 0.345 grams GAE /100 grams. Meanwhile, the antioxidant activity test showed that the IC50 value of mecerated, refluxed and UAE extracts was 39.493 ± 0.819 ?g/ml; 28.203 ± 0.516 ?g/ml; 23.147 ± 0.314 ?g/ml. The conclusion of this research is that UAE extraction is the best extraction method, with a total flavonoid content of 7.115 ± 0.226 g QE/100 g, a total phenol content of 10.104 ± 0.345 g GAE /100 g, and the strongest antioxidant IC50 of 23.147 ± 0.314 ?g/ml. Keywords:          Antioxidants, Banana Peel, Extraction, Flavonoids, Phenols   Abstrak Kulit pisang kepok kaya akan senyawa flavonoid dan fenolik. Untuk memperoleh senyawa yang diinginkan secara maksimal, maka pemilihan metode ekstraksi yang digunakan menjadi peran penting. Penelitian ini bertujuan untuk menentukan metode ekstraksi kulit pisang kepok yang mampu memberikan kadar flavonoid dan fenol tertinggi, serta aktivitas antioksidan terkuat. Penelitian diawali dengan penyiapan simplisia kulit buah pisang kapok, dilanjutkan dengan ekstraksi masing-masing dengan maserasi, refluks, dan Ultrasound Assisted Extraction (UAE). Kemudian, kadar flavonoid, fenol dan aktivitas antioksidan ekstrak yang diperoleh dari masing-masing metode diukur, dan diakhiri dengan analisis statistik. Hasil penetapan kadar flavonoid ekstrak menunjukkan bahwa metode maserasi, refluks, dan UAE menghasilkan kadar masing-masing sebesar 4,782 ± 0,258 g QE/100 g; 5,877 ± 0,196 g QE/100 g; dan 7,115 ± 0,226 g QE/100 g . Pada penetapan kadar fenol, ekstrak dari maserasi, refluks, dan UAE menghasilkan kadar masing-masing sebesar 8,172 ± 0,505 g GAE /100 g; 9,123 ± 0,224 g GAE /100 g; 10,104 ± 0,345 g GAE /100 g . Sementara, uji aktivitas antioksidan menunjukkan bahwa nilai IC50 ekstrak hasil maserasi, refluks, dan UAE masing-masing sebesar 39,493 ± 0,819 ?g/ml; 28,203 ± 0,516 ?g/ml; 23,147 ± 0,314 ?g/ml. Kesimpulan penelitian ini adalah ekstraksi UAE merupakan metode ekstraksi terbaik yaitu dengan kadar flavonoid total sebesar 7,115 ± 0,226 g QE/100 g, kadar fenol total sebesar 10,104 ± 0,345 g GAE /100 g, dan IC50 antioksidan terkuat sebesar 23,147 ± 0,314 ?g/ml. Kata Kunci:         Antioksidan, Ektraksi, Fenol, Flavonoid, Kulit Buah Pisang Kepok
Co-Authors A.A.I.A. Sica Oktavillariantika Arif Al Iman Arif Al Iman Cokorda Istri Sri Arisanti Defri Rizaldy Defri Rizaldy Ni Putu Uma Sari Dewi Sukrasno Sukrasno Sukrasno