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All Journal Jurnal Farmasi dan Sains Indonesia (JFSI) Jurnal Buana Farma
Novitasari, Aprilia Donna
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience

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UJI STABILITAS WARNA ANTOSIANIN EKSTRAK BUNGA TELANG PADA BERBAGAI PH DAN UJI POTENSI ANTIBAKTERI Fitriani, Dewi; Novitasari, Aprilia Donna; Ariani, Lilies Wahyu
Jurnal Buana Farma Vol. 4 No. 4 (2024): Jurnal Buana Farma : Jurnal Ilmiah Farmasi
Publisher : Fakultas Farmasi Universitas Buana Perjuangan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36805/jbf.v4i4.1188

Abstract

Anthocyanins are flavonoid compounds that can be found in red, orange, purple, and blue coloured plants. The colour stability of these compounds is generally affected by temperature, pH and solvents. Anthocyanins tend to be stable at acidic pH and unstable at alkaline pH. Telang flower is a plant that has anthocyanin content. This anthocyanin content provides many benefits both in the health and food fields. The purpose of this study was to determine the effect of variations in solvent pH on the extraction of telang flowers on yield, extract pH, colour stability and to test antibacterial activity in extractions using alkaline solvents. This research method is to extract anthocyanins in telang flowers, using variations in solvent pH, then calculate the yield, pH of the extract, colour stability formed. This study also tested the potential antibacterial activity of extracts extracted using solvents in an alkaline atmosphere. The results showed that increasing the pH of the solvent increased the percent yield, the pH of the extract was obtained in the pH range of 4-8, with the anthocyanin content decreasing. The extract obtained has a different colour spectrum at each pH condition and the extract conditioned at alkaline pH has inhibitory activity against Staphylococcus aureus bacteria.
PEMBUATAN SABUN KERTAS EKSTRAK BUNGA TELANG DENGAN VARIASI SUHU DAN PENGADUKAN Novitasari, Aprilia Donna; Puspitasari, Dewi Fitriani; Ariani, Lilies Wahyu
Jurnal Farmasi & Sains Indonesia Vol 8 No 1 (2025)
Publisher : LPPM Sekolah Tinggi Ilmu Farmasi Nusaputera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52216/jfsi.vol8no1p15-20

Abstract

Soap is a health supply that is much needed to maintain cleanliness. Telang flowers have the potential to inhibit Staphylococcus aureus bacteria, so that their potential can be utilised in making soap made from nature. One form of soap that is currently trending is paper soap. Formulating bayang flower extract in paper soap making, it is necessary to pay attention to pH and temperature factors, because the colour stability of bayang flower anthocyanins is easily affected by temperature and pH. In paper soap making, temperature and stirring factors will also have an influence on the character of the resulting paper soap. In this study, a study was conducted to make bayang flower paper soap by looking at the effect of temperature during manufacture and stirring on the characteristics of soap including pH, moisture content, and colour of paper soap. The method of making paper soap is conditioned on variations in manufacturing temperature, namely 77 ° C, 85 ° C and 92 ° C and variations in stirring speed at 280, 350 and 420 rpm. The telang flower extract was made using the maceration method in a ratio of 1:6, using a combination of 70% ethanol and 0.42% NaOH solvents (6:4), the extract was used with a concentration of 10%. The results show that paper soap made with increasing temperature and stirring has a decreasing pH value and moisture content and has a darker green colour variation. Keywords: bay flower, paper soap, temperature
Co-Authors Ariani, Lilies Wahyu DEWI FITRIANI Puspitasari, Dewi Fitriani