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All Journal Journal of Food and Pharmaceutical Science Majalah Farmaseutik Journal of Biotechnology and Natural Science Jurnal Farmasi SYIFA Journal of Food and Pharmaceutical Sciences
Zulfaidah, Nanda Tsalasani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Public Health

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Peptida Bioaktif: Menjelajahi Potensi Dan Tantangan Menuju Pangan Masa Depan Rusydan, Azka Muhammad; Zulfaidah, Nanda Tsalasani
Jurnal Farmasi SYIFA Vol 2 No 2 (2024): Jurnal Farmasi SYIFA
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/jfs.v2i2.461

Abstract

Peptida bioaktif merupakan fragmen protein spesifik yang tidak hanya memiliki fungsi sebagai nutrisi, namun juga memiliki efek positif pada fungsi, kondisi dan kesehatan tubuh. Peptida bioaktif dapat terbentuk selama proses proteolisis baik melalui hidrolisis enzimatik in vitro, fermentasi, maupun pemecahan selama pencernaan makanan di saluran cerna. Peptida bioaktif memiliki berbagai manfaat pada kesehatan manusia dengan mempengaruhi sistem pencernaan, endokrin, kardiovaskular, syaraf dan imunitas. Beberapa jenis peptida bioaktif juga telah diteliti dan diketahui memiliki aktivitas antihipertensi, antioksidan, imunomodulator, antimikroba, antihiperlipidemia, sitomodulator dan antigenotoksik. Peptida bioaktif juga merupakan komponen yang fleksibel dalam penggunaannya dikarenakan variasi rantai samping yang dapat berinteraksi dan bekerja pada berbagai jenis lingkungan. Beberapa tantangan dalam penggunaan bioaktif peptida adalah lingkungan asam pada lambung serta efek dari enzim protease pada lambung dan usus yang tentunya akan berdampak terhadap ketersediaan hayatinya. Selain itu, meskipun peptida dapat mencapai sirkulasi sistemik, peptida dapat mengalami inaktivasi yang menyebabkan peptida kehilangan aktivitasnya dan hanya berperan sebagai nutrisi. Peptida dengan berat molekul besar juga dapat mengalami kesulitan dalam proses penyerapannya di usus, menyebabkan hilangnya peptida yang bermanfaat dari sistem pencernaan. Meskipun begitu, peptida bioaktif memiliki potensi besar yang dapat dikembangkan. Review ini berfokus pada potensi peptida bioaktif sebagai pangan fungsional dan nutrasetikal.
The Effect of Variation in Solvent Concentration on Caffeine Content in Green Arabica Coffee Bean Extract (Coffea arabica) using UV-Vis Spectrophotometry Zulfaidah, Nanda Tsalasani; Kurniawati , Endah; Putri, Gita Herdittya; Widiani, Fitria
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17983

Abstract

Coffee is one type of beverage that is widely favoured by the community, Arabica coffee plants are a variant that grows a lot in Indonesia. Coffee beans contain various chemical compounds, one of which is caffeine. This study aims to determine the caffeine content with different solvent concentrations. Green Arabica coffee beans (Coffea arabica) were extracted using the maceration method. Ethanol extract 70% and ethanol extract 96% of green Arabica coffee beans were then fractionated in liquid-liquid extraction of chloroform and water phases. Then the analysis and determination of caffeine content were carried out with a UV-Vis Spectrophotometer. Qualitative tests were carried out using the Parry reagent color test showing positive results with a change in color to green. The results of the study in the form of a % caffeine content value to the weight of the extract sample, showed that in the 70% ethanol extract of green Arabica coffee beans contained a caffeine content of 10.115 ± 0.06% and the 96% ethanol extract of green Arabica coffee beans was 12.760 ± 0.580%. The results of the analysis showed that the amount of caffeine content had a significant difference with a p-value <0.05. So it can be concluded that the optimum solvent for extracting caffeine from green Arabica coffee bean extract is 96% solvent.
The Effect of Extraction Solvents towards Total Flavonoid Content and Total Phenolic Content of Butterfly Pea (Clitoria ternatea) Extract Kurniawati, Endah; Zulfaidah, Nanda Tsalasani; Amaliya, Siti Nur; Kurniawati, Siska Putri
Journal of Biotechnology and Natural Science Vol. 4 No. 2 (2024): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v4i2.12158

Abstract

Butterfly pea flower (Clitoria ternatea) has many benefits including antioxidant. The antioxidant activity was contributed by flavonoid and phenolic components. The choice of solvent is important to obtain the metabolite components that contribute to antioxidant activity. Therefore this study was conducted to find the ability of different solvent to obtain total flavonoid content (TFC) and total phenolic content (TPC) in C. ternatea. The fine powder of dried flower was extracted by different solvents (ethanol 70%, ethanol 96%, and methanol). Quercetin was used as standard in determination of TFC and gallic acid was used as standard in determination of TPC. The TFC value of ethanol 70%, ethanol 96% and methanol extract were 46,23±0,39; 28,19±0,03; and 16,87±0,11 mg QE/g extract respectively. The TPC value of ethanol 70%, ethanol 96% and methanol extract were 93,91±0,16; 78,63±0,16; 84,46±0,16 mg GAE/g extract respectively. Ethanol 70% extract had the highest yield value and the highest amount of TPC and TFC compare to other solvents. Thus, the amount of flavonoid and phenolic in ethanol 70% extract showed the promising potential benefit of C. ternatea as antioxidant.
The Effect of Variation in Solvent Concentration on Caffeine Content in Green Arabica Coffee Bean Extract (Coffea arabica) using UV-Vis Spectrophotometry Zulfaidah, Nanda Tsalasani; Kurniawati , Endah; Putri, Gita Herdittya; Widiani, Fitria
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17983

Abstract

Coffee is one type of beverage that is widely favoured by the community, Arabica coffee plants are a variant that grows a lot in Indonesia. Coffee beans contain various chemical compounds, one of which is caffeine. This study aims to determine the caffeine content with different solvent concentrations. Green Arabica coffee beans (Coffea arabica) were extracted using the maceration method. Ethanol extract 70% and ethanol extract 96% of green Arabica coffee beans were then fractionated in liquid-liquid extraction of chloroform and water phases. Then the analysis and determination of caffeine content were carried out with a UV-Vis Spectrophotometer. Qualitative tests were carried out using the Parry reagent color test showing positive results with a change in color to green. The results of the study in the form of a % caffeine content value to the weight of the extract sample, showed that in the 70% ethanol extract of green Arabica coffee beans contained a caffeine content of 10.115 ± 0.06% and the 96% ethanol extract of green Arabica coffee beans was 12.760 ± 0.580%. The results of the analysis showed that the amount of caffeine content had a significant difference with a p-value <0.05. So it can be concluded that the optimum solvent for extracting caffeine from green Arabica coffee bean extract is 96% solvent.
Formulasi dan Karakterisasi Fisik Masker Mata Hidrogel Berbasis Ekstrak Kulit Manggis (Garcinia mangostana L.) Larasati, Dwi; Zulfaidah, Nanda Tsalasani; Rif’at, Widhiana Putri; Daryanti, Edhita Putri
Majalah Farmaseutik Vol 21, No 3 (2025)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/farmaseutik.v21i3.101786

Abstract

Lingkaran hitam di bawah mata (LHBM) adalah kondisi kulit yang ditandai dengan kegelapan pada kelopak mata bawah akibat berbagai faktor, termasuk paparan sinar UV. Salah satu solusi untuk mengatasi masalah ini adalah dengan menggunakan masker mata hidrogel yang terbuat dari ekstrak kulit buah manggis (Garcinia mangostana L). Masker ini berfungsi sebagai penghantar antioksidan untuk kulit di bawah mata, karena kulit buah manggis kaya akan xanton yang memiliki sifat antioksidan. Penelitian ini bertujuan untuk menentukan konsentrasi ekstrak kulit buah manggis yang optimal untuk formulasi masker mata hidrogel dan mengevaluasi sifat fisiknya. Jenis penelitian ini adalah eksperimental, menggunakan ekstrak kulit buah manggis yang diperoleh melalui metode maserasi, diikuti dengan skrining fitokimia. Konsentrasi ekstrak yang diuji adalah F1 (0,5%), F2 (1%), dan F3 (2%). Pengujian terhadap sediaan masker mata hidrogel meliputi organoleptis, pengukuran bobot dan ketebalan masker, pH, daya mengembang, elastisitas, dan homogenitas. Hasil penelitian menunjukkan bahwa ekstrak kulit buah manggis mengandung alkaloid, flavonoid, saponin, triterpenoid, tanin, dan polifenol. Ketiga konsentrasi ekstrak (F1, F2, dan F3) dapat diformulasikan menjadi masker mata hidrogel. Masker dengan konsentrasi F2 (1%) menunjukkan sifat homogenitas, penampilan fisik, pH, daya mengembang, dan elastisitas yang baik, sehingga sebagai pilihan yang paling direkomendasikan untuk digunakan.
Co-Authors Amaliya, Siti Nur Daryanti, Edhita Putri Dwi Larasati, Dwi Endah Kurniawati Kurniawati, Siska Putri Putri, Gita Herdittya Rif’at, Widhiana Putri Rusydan, Azka M. Widiani, Fitria