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Ilil Maidatuz Zulfa
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pharmasci@akfarsurabaya.ac.id
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+6285731833263
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Akademi Farmasi Surabaya Jl. Ketintang Madya No. 81 Surabaya, Jawa Timur, Indonesia.
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Kota surabaya,
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INDONESIA
Journal Pharmasci (Journal of Pharmacy and Science)
Published by Akademi Farmasi Surabaya
ISSN : 25276328     EISSN : 25493558     DOI : https://doi.org/10.53342/pharmasci
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology
Journal of Pharmacy and Science (Pharmasci) publishes full-length original articles and reviews. The scope of the journal is pharmaceutical and basic science, including its research and application. The editors, therefore, welcome contributions on the following topics: 1. Clinical pharmacy 2. Pharmacology and Toxicology 3. Community pharmacy 4. Dosage forms formulation 5. Pharmaceutics 6. Pharmacognosy 7. Natural product 8. Biology and Microbiology 9. Pharmaceutical Chemistry 10. Applied physics
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Ilmu Farmasi
Articles 135 Documents
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The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life: Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan Lailatus Sa’diyah; Widya Dara Anindya; Fatma Ariska
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.364

Abstract

Kombucha is a probiotic herbal drink obtained from tea or herbal ingredients fermented by symbiotic bacteria and yeast for 7 days. The aim of this study was to obtain high vitamin C kombucha with various herbal ingredients such chamomile, lavender and chrysanthemum. This research was conducted by fermenting chamomile, lavender, and chrysanthemum flowers for 7 days, then stored for 7 days (after fermentation). Vitamin C levels were measured using UV-Vis Spectrophotometry at a maximum wavelength of 265nm. The results of vitamin C measurements in chamomile (Matricaria recutica), lavender (Lavandula angustifolia), and chrysanthemum (Chrysanthemum cinerariaefolium) kombucha after fermentation and 7 days of shelf life were decreased. The value of decreasing vitamin C were 22.59; 3.27; and 35.3, respectively. So, it can be concluded that chamomile, lavender, and chrysanthemum kombucha flower have different abilities to produce vitamin C. The highest vitamin C was produced by lavender herbal flower kombucha.
Kinetic Effects of Temperature and Storage Time on Vitamin C Levels in Lemon Juice : Studi Kinetika Pengaruh Suhu dan Lama Waktu Penyimpanan terhadap Kadar Vitamin C dalam Jus Lemon Winona Ammadea Gloryani Tapikap; Vika Ayu Devianti
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.365

Abstract

Lemon (Citrus limon L.) is one of the fruits with the highest vitamin C content. Lemon (Citrus limon L.) is well-known as an ingredient for squeezing and extracting its juice for making beverages. In the process, the vitamin C contained in lemon juice (Citrus limon L.) is easily lost due to oxidation during processing and storage. Therefore, this study aims to determine the effect of storage temperature on vitamin C levels of lemon juice (Citrus limon L.) using UV-Vis spectrophotometry method. This research was conducted experimentally with variations in room temperature and cold storage temperature for 24 hours. The absorbance measurement of the sample was carried out at a wavelength of 265.5 nm. The results showed that variations in storage temperature had an effect on vitamin C levels in lemon juice (Citrus limon L.). The significant value of the F-test was 0.001 and the significant value of the T test at temperature and storage time were 0.02 and 0.000, respectively. The decrease in vitamin C levels followed a zero order kinetic model. Vitamin C levels at cold temperature were lower than room temperature as indicated by the value of the reaction rate constant at cold temperature which was lower than room temperature.
In Vitro Test of The Mucolytic Activity of The Ethanol Extract of Bajakah (Spatholobus littoralis Hassk.) Root: Uji Aktivitas Mukolitik Ekstrak Etanol Akar Bajakah (Spatholobus littoralis Hassk.) Secara in Vitro Ade Ferdinan; Yusril Izzamaulana; Adhisty Kharisma Justicia
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.368

Abstract

Bajakah root (Spatholobus littoralis Hassk.) is a plant that is often used as traditional medicine. Bajakah root (Spatholobus littoralis Hassk.) contains phenolic compounds, flavonoids, tannins and saponins. This study aims to determine whether the ethanol extract of bajakah root has mucolytic activity or not, so that its usefulness can be clearly and scientifically known. The method used in this study was in vitro using duck egg white as artificial phlegm by comparing the mucolytic activity between ethanol extracts of pirated roots (Spatholobus littoralis Hassk.) with a concentration of formula I 5%, formula II 10%, and formula III 15%. The mucolytic activity was tested using a Brookfield LVT 230 viscometer, then the viscosity was measured and statistical tests were performed with p<0.05. The ethanol extract of pirated roots (Spatholobus littoralis Hassk.) at concentrations of 5%, 10%, and 15% had mucolytic activity in vitro with percentages of 40.78%, 51.35%, and 47.43%, respectively. as a comparison of mucolytic activity of 0.2% acetylcysteine ​​positive control, which was 58.61%. This indicates that the ethanol extract of the root of the bajakah (Spatholobus littoralis Hassk.) has mucolytic activity against duck egg white in vitro.
Effervescent Granule Formulation of Purple Sweet Potato Leaf Extract (Ipomoea batatas L.) Antin 3 Variety As an Antioxidant Nutraceutical: Formulasi Granul Effervescent Ekstrak Daun Ubi Jalar Ungu (Ipomoea batatas L.) Varietas Antin 3 Sebagai Nutraceutical Antioksidan Damaranie Dipahayu
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.369

Abstract

Antin 3 variety of purple sweet potato (Ipomoea batatas L.) leaf extract contains flavonoids and polyphenols as antioxidants so that have the potential to be used as nutraceuticals. Effervescent granules have acidic and basic components which can react with water to form CO2 so that it can covering the taste of extract and is able to give a fresh taste. There are two formulas with different types of binders, namely PVP K30 5% (F1) and CMC Na 1.5% (F2). The granulation method used is wet granulation. The effervescent granule tests carried out were organoleptic, particle size distribution, flow rate, angle of repose, Hausner's ratio, compressibility index, dispersion time test, foam height, moisture content, pH and hedonic test. The evaluation results obtained were that F1 and F2 did not have significant differences in the values of moisture content, Hausner's ratio and compressibility index. F1 and F2 had significant differences in the values of flow rate, pH and dispersibility time. F1 had the hedonic test results ( color, aroma and taste) which were more preferable. F1 had dispersibility time and foam height values which did not meet the requirements while F2 meets the requirements.
The Quantitative Analysis of Formaldehyde Content in Tuna using Chromatropic Acid Reagent : Analisis Kandungan Formalin pada Sampel Ikan Tongkol di Pasar LKMK Siwalankerto Surabaya Banafsa Fara Nurhawada; Cicik Herlina Yulianti
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.370

Abstract

Tuna is one of the main food sources for humans which has a high enough water content (69,40%), so it decomposes more quickly. Misuse of formalin in tuna by irresponsible fish sellers in the market, aims to make tuna last longer. The purpose of this study was to analyze the level of formalin in tuna which is suspected to contain formaldehyde using chromatropic acid as a reagent. Therefore, chromatropic acid in strong acid conditions produces purplish-red or violet-red complex compounds and provides chromophore groups or conjugated bonds in formalin compounds to be analyzed quantitatively using UV-Vis Spectrophotometry. The research design began with total sampling of tuna in the LKMK Siwalankerto market in Surabaya, then continued with tuna preparation and sample filtrate was obtained for formalin testing using chromatropic acid reagent using UV-Vis spectrophotometry method at maximum wavelength. Based on the research that has been done, it is known that 3 samples of tuna from the LKMK Siwalankerto market in Surabaya showed no absorption in UV-Vis spectrophotometer measurements at a wavelength of 572 nm. Thus, it can be concluded that no formalin was found inthe sample of tuna at the LKMK siwalankerto market in Surabaya.

Page 14 of 14 | Total Record : 135

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