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Wimpy
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Uji Aktivitas Antioksidan Kombinasi Ekstrak Sarang Semut ( Myrmecodia Pendans) dan Daun Sirsak (Annona muricata) dengan Metode DPPH (2,2-diphenyl-1-picrilhidrazyl) Wimpy; Suharyanto
Jurnal Farmasi (Journal of Pharmacy) Vol. 3 No. 1 (2014): Jurnal Farmasi (Journal of Pharmacy), October 2014
Publisher : Jurnal Farmasi (Journal of Pharmacy)

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Abstract

Free radicals are highly reactive molecules containing one or more unpaired electrons in its outer orbital Free radicals attackelectron binding molecules in the surrounding areas. Malfunctioning cells, damage cell structures, and even mutations are the effects of free radical. Antioxidants can inhibit reactive oxygen and free radicals in the human body. The compound flavonoid, which is contained in thesoursop’s leaf and sarang semut act as anti-oxidants. This researchaimsto test the antioxidant activity of the combination of extracted sarang semut (Myrmecodia pendans) and Soursop’s leaf (Annona muricata) with DPPH (2,2-diphenyl-1-picrilhidrazyl) method. This researchwas conducted by plant extraction Sarang semut and soursop’s leaf with maceration The results showed that ultrasonic extraction techniqueall fractions are detected such as alkaloids, flavonoids, saponins and tannins, water fraction of sarang semut has76.64 ppm IC50 and the butanol fractions has 76.82 ppm IC50, the combination of extracted sarang semut and extracted soursop’s leaf (1: 1) have 71.09 ppm IC50, the water fraction soursop leafhas 73.48 ppm IC50, and butanol fraction has 99.70 ppm so we can conclude that the water fraction of sarang semut is better than butanol fraction of sarang semut extract. The combination between extracted soursop’sleaf and extracted sarang semut with a ratio of 1: 1 has a better antioxidant activity than the singular.
Analisis Zat Pemanis Sakarin dan Siklamat Pada Minuman Bubble Drink yang Dijual di Kota Surakarta Wimpy; Harningsih, Tri; Siska Wardani, Tatiana
Jurnal Farmasi (Journal of Pharmacy) Vol. 9 No. 1 (2020): Jurnal Farmasi (Journal of Pharmacy), April 2020
Publisher : Jurnal Farmasi (Journal of Pharmacy)

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Sweetener known as a compound that is intentionally added and used to improve it’s taste and aroma,it also used to improve physical and chemical properties. It also used as the source of calories for the body. There are two types of sweetener : natural sweeteners and artificial sweeteners. Beverage and food producers such as bubble drink producer prefer to use artificial sweeteners rather than natural sweeteners because it is cheaper and sweeter than natural sweeteners. If we use excessive amounts of saccharin and cyclamate, they can lead to many health problems such as neurological diseases, hypertension, and brain cancer.This is an experimental research with purposive sampling method. Samples were collected from bubble drink sellers in 5 sub-districts of the Surakarta City. The experiment was conducted at the National STIKES Chemistry Laboratory. Saccharin and cyclamate were determined by rapid test kits. Qualitative test results on 25 buble drinks did not show the presence of saccharin and cyclamate sweetener.
Co-Authors Siska Wardani, Tatiana Suharyanto Tri Harningsih, Tri