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All Journal CHEMPUBLISH JOURNAL Jurnal Kimia Unand
Syafrizayanti
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Journal : Jurnal Kimia Unand

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Penentuan Kadar Astaxanthin, Uji Antiinflamasi Dan Sitotoksik Terhadap Sel Kanker Payudara Ekstrak Aseton Spirulina Platensis Armaini; Syafrizayanti; Zara Aulia
Jurnal Kimia Unand Vol. 11 No. 1 (2022): May 2022
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.11.1.25-32.2022

Abstract

Spirulina platensis is a microalgae widely used in the health sector due to its micronutrients, biopigment such as astaxanthin. Astaxanthin is carotenoid belonging to strong antioxidant, which has anti-inflammatory and cytotoxic effects on MCF-7 breast cancer cells. This study aims to determine astaxanthin contents, to investigate the anti-inflammatory activity and cytotoxic potential of breast cancer cells MCF-7 treated with acetone extract from Spirulina platensis. Extraction is done by maceration method. Astaxanthin contents were determined using UV-Vis spectrophotometer set to 479 nm. The anti-inflammatory assays were performed using inhibition of protein denaturation method and cytotoxic assays were performed using the MTT method. From results of study, the extract contained 6,3008 mg/L astaxanthin. The IC50 values for anti-inflammatory and cytotoxic tests ​​were 363,399 mg/L and 66,68 mg/L, respectively. According to the result of the tests, acetone extract from Spirulina platensis showed anti-inflammatory activity and moderate cytotoxic activity against MCF-7 breast cancer cells.
Detection and Absolute Quantification Porcine DNA in Sausages Using Quantitative Polymerase Chain Reaction (qPCR) Method Syafrizayanti; S. Safni; Nurhayati
Jurnal Kimia Unand Vol. 11 No. 2 (2022): November 2022
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.11.2.5-13.2022

Abstract

Identification of adulteration of processed meat products with unwanted ingredients is a crucial issue. These meat products are prone to forgery and mix with porcine. Meat source authentication is important for Muslim consumers to whom comsumption of products containing pork and its derivatives in an products is prohibited. This present study aims at development of detection and quantification method of porcine DNA (Deoxyribo Nucleic Acid) in processed meat products, sausages. Two novel primer pairs were designed specifically targeting fragment of Displacement Loop (D-Loop) and cytochrome b (cyt b) of porcine mitochondrial DNA and to generate 139 bp and 143 bp amplicons, respectively. Detection and quantification were accomplished by Quantitative Polymerase Chain Reaction (qPCR). Porcine DNA standard curves and cycle threshold were used for quantification. The detection limit of porcine DNA was as little as 0.05 pg. Of all sausages tested (n=13), four of them contained porcine DNA as much 3.1 pg; 0.160 pg; 0.294 pg; and 0.110 pg in 0.001 mg of sausages for J, G, I, and L samples respectively. The specific qPCR assay method can be used for the detection of porcine DNA in minute amounts, which can be used for the halal authentication of food and pharmaceutical products.
Co-Authors Abdi Wira Septama Armaini Mai Efdi Nurhayati S. Safni Susanti, Febria Elvy Zara Aulia