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Anny Sartika Daulay
Program Studi Farmasi, Fakultas Farmasi, Universitas Muslim Nusantara Al-Washliyah, Kota Medan, Sumatera Utara, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Penetapan Kadar Tanin Daun Mangkokan (Polyscias scutellaria (Burm.f.) fosberg) Dan Daun Jambu Biji (Psidium guajava L.) Secara Spektrofotometri UV-Visible Putri Yupa Hasibuan; Anny Sartika Daulay; Ridwanto Ridwanto; Ainil Fithri Pulungan
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 4 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i4.972

Abstract

Tannins are secondary metabolites belonging to the polyphenol group that exhibit important biological activities, including antioxidant, antibacterial, and anti-inflammatory effects. Mangkokan leaves (Polyscias scutellaria) and guava leaves (Psidium guajava) have long been traditionally used; however, quantitative data regarding their tannin content, particularly in relation to different extraction methods, remain limited. This study aimed to determine total tannin content and identify tannin types in 70% ethanol extracts and infusions of both plants using UV-Vis spectrophotometry. The methodology included phytochemical screening, identification of hydrolyzable and condensed tannins using specific reagents, and quantitative determination of total tannin content using the Folin–Ciocalteu method with gallic acid as a standard. Measurements were carried out at a maximum wavelength of 769 nm, with a regression equation of y = 0.2186x + 0.0024 and a coefficient of determination (R²) of 0.994. The results showed that all samples contained both hydrolyzable and condensed tannins. The highest tannin content was found in the ethanol extract of guava leaves (17.7998 ± 0.0789 mg/g), while the lowest was observed in the infusion of mangkokan leaves (14.0788 ± 0.1986 mg/g). These findings indicate that the type of solvent and extraction method significantly affect tannin yield, with 70% ethanol being more effective than water. In conclusion, both mangkokan and guava leaves have potential as natural sources of tannins, with ethanol extraction providing more optimal results. UV-Vis spectrophotometry proved to be an accurate, sensitive, and reliable method for the quantitative analysis of tannins in plant materials.
Penetapan Kadar Kurkuminoid Dalam Jamu Serbuk Yang Mengandung Simplisia Rimpang Kunyit (Curcuma domestica Val.) yang Beredar di Kota Medan Muhammad Alfariz Baihaqi Siregar; Fathur Rahman Harun; Ridwanto Ridwanto; Anny Sartika Daulay
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 1 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i1.1485

Abstract

Background: Kunir asem herbal medicine is a traditional beverage widely consumed by the community to relieve menstrual pain due to the content of turmeric (Curcuma domestica Val.) which contains active compounds with analgesic, antipyretic, and anti-inflammatory properties. However, information regarding curcuminoid levels in powdered herbal medicine products circulating in the community remains limited, particularly in Medan City. Objective: This study aimed to identify the presence of curcuminoids in powdered herbal medicine containing turmeric rhizome circulating in Medan City and to determine the compliance of their levels with quality requirements according to the Indonesian Herbal Pharmacopoeia Second Edition 2017. Methods: A total of 10 samples of powdered herbal medicine containing turmeric rhizome were collected from five sub-districts in Medan City (Medan Johor, Patumbak, Deli Tua, Medan Baru, and Medan Polonia) using simple random sampling technique. Sample extraction was carried out by maceration using 96% ethanol solvent. Qualitative analysis of curcuminoids was performed using Thin Layer Chromatography (TLC) method with chloroform:methanol (95:5) as mobile phase and curcumin standard as comparison. Determination of curcuminoid levels was conducted using UV-Vis Spectrophotometry method at a maximum wavelength of 425 nm. Results: Qualitative analysis results showed that all samples were positive for curcuminoids, indicated by Rf values close to or equal to the Rf value of curcumin standard (0.78), ranging from 0.76-0.82. The quantitative analysis results showed that among the ten samples tested, three samples (SJ-A 0.66%, SJ-B 0.29%, and SJ-I 0.28%) had curcuminoid levels below the minimum requirement, while seven other samples (SJ-C 5.73%, SJ-D 7.50%, SJ-E 9.13%, SJ-F 5.94%, SJ-G 4.66%, SJ-H 8.02%, and SJ-J 6.07%) met the requirements. Conclusion: All samples of powdered herbal medicine containing turmeric rhizome circulating in Medan City were positive for curcuminoids; however, three out of ten samples (30%) did not meet the quality requirements for curcuminoid levels according to the Indonesian Herbal Pharmacopoeia Second Edition 2017, which specifies not less than 3.82%. This indicates the need for more stringent quality control of herbal medicine products circulating in the community.  
Ekstraksi Kitosan dari Jamur Tiram (Pleurotus ostreatus) serta Karakterisasi Fisikokimia dan Uji Aktivitas Antibakterinya Dahlia Hasibuan; Ridwanto Ridwanto; Anny Sartika Daulay; Ainil Fithri Pulungan
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 1 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i1.1533

Abstract

Background: Chitosan is a biopolymer derived from the deacetylation of chitin, which is generally obtained from crustacean waste. However, the utilization of more environmentally friendly alternative sources such as oyster mushrooms (Pleurotus ostreatus) has recently been developed. Chitosan exhibits biocompatible, biodegradable properties and antibacterial activity, making it potentially applicable in the food and pharmaceutical industries. Objective: This study aims to extract and characterize chitosan from oyster mushrooms and to evaluate its antibacterial activity against Escherichia coli. Methods: The study was conducted through extraction stages including deproteinization, depigmentation, demineralization, and deacetylation. Chitosan characterization included functional group analysis using FTIR, as well as physicochemical parameter testing such as yield, moisture content, ash content, and solubility. Antibacterial activity was tested using the disc diffusion method at various chitosan concentrations (0.3%, 0.5%, 0.7%, and 0.9%). Results: The obtained chitosan had a degree of deacetylation of 80.64%, indicating successful conversion of chitin into chitosan. The physicochemical characteristics met quality standards, with a yield of 52.84%, moisture content of 0.666%, and ash content of 0.416%. Chitosan was soluble in 2% acetic acid. Antibacterial testing demonstrated inhibitory activity against Escherichia coli, with inhibition zones ranging from 10.1 to 14.2 mm, categorized as strong. Conclusion: Chitosan extracted from oyster mushrooms exhibits good physicochemical characteristics and promising antibacterial activity, indicating its potential as an environmentally friendly alternative material for applications in the food and pharmaceutical fields.
Penentuan Kadar Etanol Dan Asam Laktat Dari Hasil Fermentasi Susu Kefir Kambing Annisa Utami; Anny Sartika Daulay; Ridwanto Ridwanto; Ainil Fithri Pulungan
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 3 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i3.1812

Abstract

Goat-milk kefir contains lactic acid and ethanol formed through the symbiotic metabolism of lactic acid bacteria and yeasts; however, information on their changes during prolonged fermentation remains limited. This study aimed to characterize ethanol accumulation during six days of goat-milk kefir fermentation and to determine lactic acid after 24 h. Goat milk (250 mL) was heated at 75 °C, inoculated with 4% (w/v) kefir grains, and fermented at 25 ± 2 °C. Ethanol was screened using iodoform, acidified potassium dichromate, and esterification reactions, followed by visible spectrophotometric quantification at 443 nm after Conway microdiffusion. Lactic acid was quantified using HPLC-UV at 210 nm with 50 mM phosphate buffer (pH 2.8), a flow rate of 1 mL/min, and an injection volume of 20 µL. The pH decreased from 4.19 on day 1 to 2.15 on day 6, while ethanol increased from 0.227 to 0.657 g/dL (p<0.001). Commercial kefir contained 0.453 g/dL ethanol. The ethanol and lactic-acid calibration models showed R² values of 0.996; lactic acid in 24-h kefir was 3.923%. Prolonged fermentation therefore produced progressive acidification accompanied by ethanol accumulation, with the greatest change occurring during the first three days. These findings establish fermentation time as an important determinant of the metabolite profile of goat-milk kefir and provide a basis for subsequent studies using independent fermentation batches and fully validated analytical methods.
Penentuan Kadar Protein Beberapa Jenis Kacang (Kacang Merah, Hijau, Kedelai Segar) Untuk Penanganan Stunting Dengan Metode Kjeldahl Dan Spektrofotometri Visible Fatin Fairuz Pasaribu; Anny Sartika Daulay; Ridwanto Ridwanto; Muhammad Amin Nasution
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 4 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i4.1085

Abstract

Protein helps the body to grow and maintain tissue and replace damaged cells. If the intake of protein in toddlers is insufficient during their growth period, the growth and development of toddlers can be delayed and nutritional problems related to stunting can arise. And the level of protein adequacy affects the occurrence of stunting. One of the highly nutritious and easily accessible local foods that can be used as additional food is green beans, soybeans have the best source of vegetable protein, red beans have a protein content of between 16% and 20%, and are also a source of minerals and vitamins. The objective of the research was to determine the protein content in several types of beans (red beans, green beans, fresh soybeans) for handling stunting using the kjeldahl method and visible spectrophotometry. The method used in this research used the kjeldahl method, a simple way to determine total nitrogen in samples of several types of beans. This research also used a spectrophotometric method that can determine specific protein levels, had high accuracy and could measure small substances. The protein content obtained in the samples using the Kjeldahl method is Fresh Soybeans 35,19 gram, Green Beans 33,7 gram and Red Beans 28,6 gram divided by 100 grams of sample. The spectrophotometric method is Fresh Soybeans 29,09 gram, Green Beans 17,82gram and Red Beans 13,63 gram divided by 100 grams of sample. The protein content in the samples, namely fresh soybeans, green beans and red beans can be used in handling stunting because the levels obtained in the three samples can meet daily protein.
Profil Asam Laktat dan Asam Asetat dalam Classic Enzyme pada Fermentasi Hari ke-7 dan ke-14 Menggunakan Kromatografi Cair Kinerja Tinggi Nadhia Shaqila Dhinia; Anny Sartika Daulay; Ridwanto Ridwanto; Ainil Fithri Pulungan
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 3 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i3.1856

Abstract

Organic acid profiling provides a chemical basis for characterizing fruit fermentation. This study evaluated lactic and acetic acid profiles in Classic Enzyme on fermentation days 7 and 14. A descriptive laboratory study used one batch containing 300 g of honey, 900 g of 14 fruit types, and 3,000 mL of boiled drinking water. Qualitative screening, sensory assessment by five panelists, and high-performance liquid chromatography with a C18 column and UV detection at 210 nm were performed. Six analytical determinations were available per sampling day. Mean lactic acid concentrations increased from 0.2216 ± 0.0191% on day 7 to 0.3178 ± 0.0561% on day 14, whereas acetic acid concentrations decreased from 2.9293 ± 0.0966% to 0.6376 ± 0.0145% (mean ± sample standard deviation). Mean taste scores on the study-specific eight-point scale were 5.6 and 6.4, respectively. The opposing acid profiles describe this fermentation batch but do not establish a causal effect of fermentation time. Results remain exploratory because the concentration basis, chromatographic specificity, and calibration coverage require verification. These findings provide preliminary information for further analytical and fermentation-process standardization, rather than evidence of product safety or health benefits.
Isolasi Kitosan Dari Cangkang Kerang Panggang Pulut (Atrina pectinata) Sebagai Edible Coating Pada Paprika Merah (Capsicum annum L.) Intan Bagani Hasibuan; Ridwanto Ridwanto; Anny Sartika Daulay; Ainil Fithri Pulungan
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 3 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i3.1867

Abstract

Postharvest deterioration of red bell pepper is closely associated with water loss, respiration, and microbial activity. Chitosan is a biodegradable, biocompatible polysaccharide with film-forming and antimicrobial properties that can be developed as an edible coating. This study aimed to isolate chitosan from roasted pulut cockle shells (Atrina pectinata) and evaluate its application as an edible coating for red bell pepper (Capsicum annuum L.). Chitosan was obtained through sequential deproteinization, demineralization, depigmentation, and deacetylation. The isolate was characterized by organoleptic properties, yield, moisture and ash contents, solubility, degree of deacetylation, and FTIR spectroscopy. Antibacterial activity against Staphylococcus aureus was evaluated by disk diffusion at chitosan concentrations of 3%, 6%, and 9%. Coating solutions containing 0%, 3%, 6%, and 9% chitosan were applied by dipping, and red bell peppers were evaluated after 8 days of storage. Triplicate data available in the thesis were reanalyzed descriptively and, where appropriate, by one-way ANOVA. The isolated chitosan was a white, odorless fine powder, soluble in 2% acetic acid, with a yield of 63.46%, moisture content of 4.26%, ash content of 3.84%, and a degree of deacetylation of 76.68%. Mean inhibition zones were 20.73 ± 1.45, 22.73 ± 2.75, and 23.83 ± 1.85 mm for 3%, 6%, and 9% chitosan, respectively; the difference among chitosan concentrations was not statistically significant (one-way ANOVA, p=0.260). After 8 days, weight loss was 19.20 ± 4.98% in the uncoated control and 5.59 ± 2.33% in the 9% chitosan group (overall ANOVA, p=0.008). The 9% coating group had a pH of 6.28 ± 0.15 and vitamin C content of 463.47 ± 56.58 mg/100 g. These findings support the potential of shell-derived chitosan as a postharvest coating, while several source-data units require verification before final publication.
Co-Authors Annisa Utami Dahlia Hasibuan Fathur Rahman Harun Fatin Fairuz Pasaribu Fithri Pulungan, Ainil Intan Bagani Hasibuan Muhammad Alfariz Baihaqi Siregar Muhammad Amin Nasution Nadhia Shaqila Dhinia Putri Yupa Hasibuan Ridwanto Ridwanto