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All Journal Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Vania Angel
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Health Professions Nursing Public Health

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Perbandingan Variasi Lamanya Waktu Penyangraian Terhadap Kadar Kafein Pada Biji Kopi Robusta Secara Spektrofotometri UV-Vis Panji Ratih Suci; Vania Angel; Nur Aini
Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Vol. 4 No. 1 (2024): Maret : Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikki.v4i1.2975

Abstract

Robutsta coffee is one of the most popular beverages in the world is consumed by many people. The main compound in coffee beans is caffeine. This compound affects the central nervous system, muscles, and kidneys. Caffeine cluster has kromoform, so it can be read using its absorbance of UV-Vis spectrophotometry. This research aims to know the level of caffeine in coffee beans with variation of roasting time duration. The determination of the levels of caffeine by using quantitative analysis, by way of determination of wavelength maximum, operating time, raw curve, and the determination of the levels of caffeine on the sample with variations of roasting time. Determination of the wavelength, the parent solution taken 10 ml, 50 ml measuring flask put in added HCI 0,1 N up to the mark with a boundary. The next assigment that is the determination of the levels of caffeine in samples. Each sample taken as many 3 ml filtrate into a 50 ml measuring flask, then added HCI 0,1 N up to the mark with a boundary. The result obtained in this research is the maximum wavelength obtained 274,0 nm. The sample content of raw robusta coffee beans is an average of 1,77% and robusta coffee bean content with variations of roasted time of 10 minutes is an average of 1,62 %, roasted time of 15 minutes is an average of 1,31 %, and roaster time of 21 minutes is an average of 1,10 %. The duration of the roasting test indicates that is a significant difference in caffeine content.
Perbandingan Variasi Lamanya Waktu Penyangraian Terhadap Kadar Kafein Pada Biji Kopi Robusta Secara Spektrofotometri UV-Vis Panji Ratih Suci; Vania Angel; Nur Aini
Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Vol. 4 No. 1 (2024): Maret : Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikki.v4i1.2975

Abstract

Robutsta coffee is one of the most popular beverages in the world is consumed by many people. The main compound in coffee beans is caffeine. This compound affects the central nervous system, muscles, and kidneys. Caffeine cluster has kromoform, so it can be read using its absorbance of UV-Vis spectrophotometry. This research aims to know the level of caffeine in coffee beans with variation of roasting time duration. The determination of the levels of caffeine by using quantitative analysis, by way of determination of wavelength maximum, operating time, raw curve, and the determination of the levels of caffeine on the sample with variations of roasting time. Determination of the wavelength, the parent solution taken 10 ml, 50 ml measuring flask put in added HCI 0,1 N up to the mark with a boundary. The next assigment that is the determination of the levels of caffeine in samples. Each sample taken as many 3 ml filtrate into a 50 ml measuring flask, then added HCI 0,1 N up to the mark with a boundary. The result obtained in this research is the maximum wavelength obtained 274,0 nm. The sample content of raw robusta coffee beans is an average of 1,77% and robusta coffee bean content with variations of roasted time of 10 minutes is an average of 1,62 %, roasted time of 15 minutes is an average of 1,31 %, and roaster time of 21 minutes is an average of 1,10 %. The duration of the roasting test indicates that is a significant difference in caffeine content.
Aktivitas Sedatif Nutrasetikal Jelly Drink Kombinasi Ekstrak Putri Malu (Mimosa Pudica Linn.) dan Ekstrak Secang (Caesalpinia Sappan L.) Sebagai Pencegah Mental Illness Cikra Ikhda Nur Hamida Safitri; Vania Angel
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 2 No. 2 (2024): March : OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v2i2.326

Abstract

Insomnia is a sleep disorder that often occurs in teenagers. Insomnia can be treated using sedative hypnotic drugs but this can cause dangerous effects. Therefore, alternative natural ingredients are needed, such as Putri Malu and Secang, which are formulated in the form of jelly drinks as nutrasetikals. This research used 20 female mice as test animals which were divided randomly into 5 grups. The method used was the Traction Test and the data collected was the length of time the mice turned and the time the mice fell. In the positive control grup, Diazepam, distilled water and agar, the average time for mice to fall was 62.5 seconds and the time to turn around was 62.9 seconds. In the negative control grup, Jelly Drink combination of Putri Malu and Secang 0.68 g/kgBW, showed that the time for mice to fall was 106.6 seconds and the time to turn around was 128.5 seconds. In conclusion, the Jelly drink combination of Putri Malu and Secang has a sedative effect and has the potential to prevent insomnia as seen by the need for mice in the Jelly drink grup who had less time to fall and turn around.
Co-Authors Cikra Ikhda Nur Hamida Safitri NUR AINI Panji Ratih Suci