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Nerdy Nerdy
Program Studi Farmasi, Fakultas Farmasi, Universitas Tjut Nyak Dhien, Medan, Indonesia
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF LEAVES OF MEDICINAL PLANT Hibiscus tiliaceus L. Nilsya Febrika Zebua; Nerdy Nerdy; Refi Bahrianur; Shadiq Suwailim; Said Haikal Alfajar
FORTE JOURNAL Vol 4 No 2 (2024): Edisi Juli 2024
Publisher : Universitas Haji Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51771/fj.v4i2.902

Abstract

Antimicrobial agents are very important in the medical world. The agent is used as a surgical and intensive care procedure. However, bacteria have become resistant to the antibiotics used. Apart from that, antioxidants are also needed in the medical world as neuroprotectives and preventing free radicals in the body so as to avoid degenerative diseases. Hibiscus tiliaceus L or better known in Indonesia is a waru plant, containing various active compounds such as alkaloids, flavonoids, tannins and saponins that can be used as alternatives as natural antimicrobials and antioxidants. The purpose of writing this review article is to determine the antimicrobial and antioxidant potential of hibiscus plants (Hibiscus tiliaceus L.). The method used in this review article is a literature study obtained from sciencedirect, researchgate and google scholar regarding the benefits of Hibiscus tiliaceus L. leaf extract as an antimicrobial and antioxidant through a literature search process using research articles from the last 10 years. Based on research that has been carried out, it shows that Hibiscus tiliaceus L. leaves extract has the potential to be a natural antimicrobial and antioxidant.
REVIEW ARTICLE BENEFIT OF VOLATILE ORGANIC COMPOUNDS IN CITRUS SPECIES Nerdy Nerdy; Nilsya Febrika Zebua; Syarifah Nadia; Kharina Tambunan; Fatia Zahra; Tedy Kurniawan Bakri
FORTE JOURNAL Vol 5 No 1 (2025): Edisi Januari 2025
Publisher : Universitas Haji Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51771/fj.v5i1.1092

Abstract

The volatile organic compounds in Citrus species, such as oranges, limes, and lemons, are crucial for both plant ecology and various human applications. This review article explores the diverse benefits of Citrus volatile organic compounds, highlighting their roles in plant defense mechanisms, pollinator attraction, and intraspecies communication. The chemical composition of Citrus volatile organic compounds includes key compounds like limonene, β-linalool, trans-citral, β-myrcene, α-Pinene, β-Pinene, γ-Terpinene, and Terpineol, which exhibit significant anti-microbial, anti-inflammatory, anti-oxidant, and potential anti-cancer properties. These compounds are integral to human health, utilized in aromatherapy, and enhancing mood and reducing anxiety. Industrially, Citrus volatile organic compounds are indispensable in the food and beverage industry as flavoring agents, in cosmetics and personal care products for their refreshing scents and skin benefits, and in cleaning products for their anti-microbial properties. Furthermore, their therapeutic potential has led to their inclusion in pharmaceutical and nutraceutical products. This review underscores the multifaceted role and economic significance of Citrus volatile organic compounds, advocating for continued research and technological advances to fully harness their benefits in health, industry, and sustainability.
PENGEMBANGAN EDIBLE FILM DARI GELATIN KEPALA IKAN KURISI (Nemipterus japonicus) DENGAN TEKNIK EKSTRAKSI ASAM DAN BASA Yessi Febriani; Rahma Yulia; Salman Salman; Nerdy Nerdy; Putri Febrianti Syakila; Jhesica Elsa Febriani Daeli
FORTE JOURNAL Vol 5 No 1 (2025): Edisi Januari 2025
Publisher : Universitas Haji Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51771/fj.v5i1.1166

Abstract

Ikan kurisi (Nemipterus japonicus) dikenal dengan cita rasa enaknya, menghasilkan limbah terutama dari kepala yang kaya akan gelatin. Gelatin ini diekstraksi menggunakan metode asam untuk membuat edible film. Proses ini tidak hanya mengurangi limbah ikan tetapi juga memanfaatkan potensi gelatin yang sebelumnya terbuang sia-sia. Tujuan penelitian ini adalah membuat edible film dari gelatin kepala ikan kurisi (Nemipterus japonicus). Penelitian ini menggunakan metode eksperimental dengan mengekstraksi gelatin dari kepala ikan kurisi menggunakan HCl 5% dan NaOH 0,3 M, yang kemudian diformulasikan menjadi edible film. Gelatin dan edible film diuji melalui uji pH, viskositas, dan titik leleh (gelatin), serta uji daya serap air, kelarutan dan ketebalan (edible film). FTIR digunakan untuk analisis lebih lanjut untuk menganalisis gugus fungsi. Hasil penelitian ini menunjukkan GKIKMA dan GKIKMB memiliki pH 5,28 dan 6,47, nilai viskositas 60 dan 15 mPa.s dan nilai titik leleh <35ºC. Adapun hasil pengujian terhadap EFKIKMA dan EFKIKMB yaitu nilai daya serap air 12,04% dan 52,58%, nilai kelarutan 94,19% dan 57,22% dan nilai ketebalan 0,20 mm dan 0,11 mm per lembar. Bilangan gelombang dari GKIKMA, GKIKMB, EFKIKMA dan EFKIKMB terbaca pada area sidik jari yaitu 500 cm-1-1500 cm-1.
Co-Authors Fatia Zahra Jhesica Elsa Febriani Daeli Kharina Tambunan Nilsya Febrika Zebua Putri Febrianti Syakila Rahma Yulia Refi Bahrianur Said Haikal Alfajar Salman Salman Shadiq Suwailim Syarifah Nadia Tedy Kurniawan Bakri Yessi Febriani