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All Journal Media Farmasi Indonesia Jurnal Pengabdian Masyarakat Bangsa Parapemikir Jurnal Ilmiah Farmasi Medical Sains : Jurnal Ilmiah Kefarmasian
Hanhadyanaputri, Eka Susanti
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PENETAPAN KADAR FLAVONOID TOTAL EKSTRAK KULIT KAYU RAPET (Parameria laevigata (Juss.) Moldenke) SECARA SPEKTROFOTOMETRI SINAR TAMPAK indriyanti, erwin; Hanhadyanaputri, Eka Susanti; Sundoro, Aries Koes
Parapemikir : Jurnal Ilmiah Farmasi Vol 13, No 3 (2024): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v13i3.7959

Abstract

Indonesia merupakan salah satu negara tropis yang terkenal akan keanekaragaman hayatinya, khususnya tanaman obat. Tanaman obat yang potensial diantaranya adalah kayu rapet (Parameria laevigata (Juss.) Moldenke. Tanaman ini banyak digunakan untuk mengobati luka, koreng, disentri dan keputihan pada organ kewanitaan yang disebabkan oleh adanya bakteri dan jamur.  Bagian tanaman kayu rapet yang dimanfaatkan terutama bagian kulitnya, pada bagian kulitnya mengandung flavonoid, polifenol dan tanin. Penelitian ini bertujuan untuk mengetahui kadar flavonoid total ekstrak etanol kulit kayu rapet secara spektrofotometri sinar tampak.  Ekstrak kulit kayu rapet diperoleh secara remaserasi dengan  menggunakan pelarut etanol 96%. Hasil skrining fitokimia menunjukkan ekstrak kulit kayu rapet mengandung senyawa fenolik, flavonoid, tanin, alkaloid, steroid dan saponin.  Penetapan kadar flavonoid total dilakukan berdasarkan metode AlCl3 dengan flavonoid total dinyatakan dalam RE (Rutine Equivalen) pada panjang gelombang maksimum 416 nm. Hasil penelitian menunjukkan rata-rata kandungan flavonoid total sebesar 5,2054 ± 0,3427 mgRE/g ekstrak.
SYNTHESIS OF n-OCTYL CINNAMATE USING DCC COUPLING REAGENT ASSISTED BY ULTRASONIC WAVE AND ANTIOXIDANT ACTIVITY TESTS Devianti, Ananda Endah; Wildan, Achmad; Hanhadyanaputri, Eka Susanti
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 10 No 2 (2025)
Publisher : Universitas Muhammadiyah Ahmad Dahlan Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v10i2.1714

Abstract

n-Octyl cinnamate is a cinnamic acid derivative that can be synthesized by an esterification reaction between cinnamic acid and n-octanol with the addition of a DCC coupling reagent (N,N'-dicyclohexylcarbodiimide), which is varied into three concentrations equivalent to 1:0.5, 1:0.75, and 1:1 moles of cinnamic acid. Ultrasonic waves assisted in the synthesis of n-octyl cinnamate at 2-8°C for 4 hours. The obtained n-octyl cinnamate was characterized by its organoleptic properties, solubility, melting point, TLC, FTIR-ATR, GC-MS, and antioxidant activity was measured using the DPPH assay. In the results, n-octyl cinnamate was obtained using DCC coupling reagent in 11.85; 14.83; and 35.83 % yields, respectively. This ester dissolves in methanol, ethanol, chloroform, ether, and n-hexane but is insoluble in water. It had a melting point range of 151.4-157.8 ºC. TLC shows that this ester has a different Rf value from that of the reactant. The FTIR spectrum showed suitable bonds with n-octyl cinnamate, as can be seen from its aromatic bands (C=C and C-H), which are characterized by the stretching of C=O and C-O bonds, aliphatic C=C, and aliphatic C-H absorptions. The results from the GC-MS analysis of the targeted compound appeared at 17.184 minutes with a 44.74% purity rate using synthesized n-ocytl cinnamate with the addition of 0,75 equivalent of DCC. The antioxidant activity test using the DPPH assay showed an IC50 value of 93.3375 ppm, indicating strong antioxidant activity. Keywords : antioxidant, esterification, ultrasonic wave, N,N?-dicyclohexylcarbodiimide,  n-octyl cinnamate
Optimization Formula Of Kolang-Kaling (Arenga Pinnata.) Peel-Off Gel Mask With Combination Pva - Cmc Na As Gelling Agent On Simplex Lattice Design Martha Cahyani, Intan; Hanhadyanaputri, Eka Susanti; Wulan , Ariani Hesti; Sulistyarini, Indah
Media Farmasi Indonesia Vol. 20 No. 1 (2025): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53359/mfi.v20i1.316

Abstract

Kolang-kaling fruit in topical preparations increase its effectiveness as an antioxidant. The peel-off gel mask is as an effective topical preparation for skin health and user comfort. Its formulation is determined by quality parameters, particularly forming a plastic film of PVA and CMC Na as polymers. This study aims to determine the effect of these combination and the ratio of both concentrations based on the physical characteristics and IC50 value. The optimization on the simplex lattice design was obtained in 8 runs with PVA concentrations (10% -15%) and CMC Na (0.5% -5.5%). The pH value, spreadability, adhesion, drying time, and IC50 were used as parameters to determine optimal formula. The results showed that the difference in PVA and CMC Na concentrations had a significant effect on all optimization parameters (p-value <0.05) and the lack of fit for each replication was not significant (p-value> 0.05). The optimal formula obtained PVA concentration of 14.97% and CMC Na 0.53% with a predicted pH of 5.55; adhesion of 6.63 seconds; spread power of 20.34 cm; drying time of 18 minutes, and IC50 of 25.5 ppm (desirability of 0.954), which is not significantly different from the observation results indicating the optimization is valid.
Peningkatan Keterampilan Warga melalui Pelatihan Pembuatan Marshmallow Bunga Telang sebagai Alternatif Camilan untuk Anak Cahyani, Intan Martha; Wulan, Ariani Hesti; Hanhadyanaputri, Eka Susanti; Sulistyarini, Indah; Pebriani, Tris Harni; Kresnawati, Yani; Suprijono, Agus; Suwarmi, Suwarmi; Hanandi, Afwin; Adhityasmara, Dhimas
Jurnal Pengabdian Masyarakat Bangsa Vol. 3 No. 9 (2025): November
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v3i9.3325

Abstract

Telang merupakan tanaman merambat yang tumbuh liar dengan bunga seperti kupu-kupu dan berwarna khas biru keunguan. Kandungan bunga telang diantaranya antosianin dan vitamin C sehingga banyak dimanfaatkan sebagai antioksidan kuat yang dapat meningkatkan sistem kekebalan tubuh dan mendukung kecerdasan anak sehingga perlu inovasi pengolahan camilan. Marshmallow merupakan salah satu jenis kembang gula yang digemari anak-anak karena teksturnya yang kenyal dan ringan. Bahan utama marshmallow adalah gelatin yang dipasaran tidak hanya berasal dari sapi tapi juga bagi yang tentunya belum terjamin kehalalannya. Kegiatan ini bertujuan untuk memberikan ketrampilan warga mengenai cara pembuatan marashmallow bunga telang yang merupakan solusi ibu bijak untuk memberikan camilan sehat kaya manfaat dan terjamin halal dan berkualitas. Metode yang digunakan meliputi penyuluhan pengenalan tanaman telang, budidaya, manfaat dan khasiat bunga telang serta cara marshmallow bunga telang baik dalam bentuk demonstrasi langsung maupun diskusi interaktif. Peserta dibagi menjadi 2 kelompok demonstrasi langsung mengenai cara pembuatan marshmallow bunga telang dengan pendampingan dari tim penyaji sehingga dapat terjadi diskusi dua arah secara langsung. Pelaksanaan pengabdian kepada masyarakat menunjukkan hasil adanya antusiasme yang tinggi sehingga pengetahuan, pengalaman dan ketrampilan warga dapat lebih baik lagi. Dengan demikian, kegiatan ini selanjutnya dapat meningkatkan kemandirian masyarakat dalam menciptakan atau inovasi-inovasi anternatif camilan yang tidak hanya enak namun juga sehat, kaya manfaat namun juga terjamin halal.
Co-Authors Achmad Wildan Agus Suprijono Ariani Hesti Wulan Devianti, Ananda Endah Dhimas Adhityasmara Hanandi, Afwin Indah Sulistyarini Indriyanti, Erwin Intan Martha Cahyani, Intan Martha Kresnawati, Yani Martha Cahyani, Intan Pebriani, Tris Harni Sundoro, Aries Koes Suwarmi Suwarmi, Suwarmi Wulan , Ariani Hesti