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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.