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All Journal Jurnal Inovasi Farmasi Indonesia Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice)
Kadir , Mujtahid Bin Abd
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Decision Sciences, Operations Research & Management Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Potensi Antipiretik Ekstrak Daun Cengkeh (Syzygium aromaticum. L) Pada Mencit Jantan (Mus musculus) dengan Metode Induksi Pepton: Antipyretic Potential of Clove Leaf Extract (Syzygium aromaticum. L) in Male Mice (Mus musculus) using Peptone Induction Method Arum Nata, Sindi; Yuniarto, Prayoga Fery; Kadir , Mujtahid Bin Abd; Sukkmawati, Datin An Nisa; Nuardani, Hanifah Delima
Jurnal Inovasi Farmasi Indonesia (JAFI) Vol. 5 No. 2 (2024): Volume 5 Nomor 2 Juni 2024
Publisher : Universitas Kadiri

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Abstract

Salah satu tanaman yang dapat digunakan sebagai penurun demam adalah daun Cengkeh (Syzygium aromaticum. L). Penelitian ini bertujuan untuk mengetahui aktivitas ekstrak etanol daun Cengkeh (Syzygium aromaticum. L) sebagai penurun demam pada mencit jantan (Mus musculus) yang diinduksi pepton 5%. Pengujian aktivitas penurun demam pada penelitian ini dengan cara mencit diinduksi pepton 5% secara subkutan. Terdapat 5 kelompok perlakuan yaitu kelompok kontrol negatif (na-cmc), kelompok kontrol positif (parasetamol), dan kelompok dosis (100, 200, 400mg/kgBB). Pengukuran suhu melalui rektal mencit. Pengukuran suhu rektal dilakukan selama 180 menit dengan interval waktu 30 menit. Data yang diperoleh dari aplikasi SPSS hasil uji one way anova didapatkan nilai sig (0,000) < nilai sig (p) 0,05 dapat dikatakan data memiliki perbedaan rata-rata suhu setiap kelompok. Selanjutnya dilakukan uji lanjutan post hoc LSD diperoleh dosis ekstrak daun Cengkeh yang paling efektif adalah 400mg/kgBB.
Pengaruh Suhu dan Waktu Penyeduhan Dalam Variasi Jenis Teh Terhadap Kadar Flavonoid Total Menggunakan Spektrofotometri UV-Vis Taufiq, Mawaddah; Yuniarto , Prayoga F.; Sukmawati , Datin An Nisa; Kadir , Mujtahid bin Abd
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.5805

Abstract

Tea derived from the tea plant (Camellia sinensis) is a plant that consists of many types and is spread in various countries. In tea leaves, the flavonoid content varies. This is caused by several factors: tea plant variety, leaf age, leaf picking method, planting location, temperature, and processing. Based on the habits of people in Indonesia who brew tea with hot water at a temperature of 700C or 1000C in this study, the flavonoid content in each type of tea was extracted using several variations in temperature and brewing time which aims to determine the maximum level of flavonoid content in tea variations. Determination of flavonoid levels in tea that has been extracted will be determined using uv-vis spectrophotometry. The results of this study show that the initial temperature and brewing time affect the total flavonoid content of various types of tea. Flavonoid levels in green tea, oolong tea, black tea, and pu-erh tea have the highest levels at a temperature of 1000C within 10 minutes with green tea levels at 9,80 mg/g, oolong tea 7,02 mg/g, black tea 4,22 mg/g and pu-erh tea 2,61 mg/g. While white tea has the highest level at 1000C in 5 minutes with the highest level of white tea at 3,76 mg/g.
Co-Authors Arum Nata, Sindi Nuardani, Hanifah Delima Sukkmawati, Datin An Nisa Sukmawati , Datin An Nisa Taufiq, Mawaddah Yuniarto , Prayoga F. Yuniarto, Prayoga Fery