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Marcellino Rudyanto
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marcellino-r@ff.unair.ac.id
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Department Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Airlangga Surabaya, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia
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Berkala Ilmiah Kimia Farmasi
Published by Universitas Airlangga
ISSN : 23028270     EISSN : 28081048     DOI : http://dx.doi.org/10.20473/bikfar.v8i2.31763
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Chemistry Medicine & Pharmacology
to facilitate interaction, discussion, and updating of research ideas in the fields of pharmacy, Pharmaceutical Chemistry, Medicinal Chemistry, Drug Development, Organic synthesis, Analytical chemistry, Pharmaceutical Technology, Pharmaceutical Microbiology and Biotechnology, Pharmacology and Toxicology, Nutraceutical / functional foods.
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Farmakologi
Articles 5 Documents
 1 
Search results for , issue "Vol. 9 No. 2 (2022): December" : 5 Documents clear
The Effect of Manalagi Apple Juice (Malus Sylvestris Mill) on Stability and Antioxidant Activity of Black Tea Fauziyah, Riska Salfa; Darmawati, Asri; Purwanto, Djoko Agus
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42679

Abstract

Black tea (Camellia sinensis O.K var assamica) is one of the most widely consumed beverages by the public. Antioxidant compounds that can counteract free radicals are contained in Manalagi apple (Malus sylvestris Mill) juice and black tea. The purpose of this study was to prove that an increase in antioxidant activity and stability of black tea would be achieved with the addition of Manalagi apple juice. The DPPH (2,2-diphenyl-1-picrylhydrazyl) method was used to determine their antioxidant activities in this study. Antioxidant activity was measured in black tea at 0, 6, and 24 hours after the addition of Manalagi apple juice. Antioxidant stability of black tea was compared to black tea added with Manalagi apple juice. The results obtained showed that higher antioxidant activity of a mixture of black tea and Manalagi apple juice was indicated than the antioxidant activity of black tea alone. It was shown that a lower IC50 of a mixture of black tea and Manalagi apple juice was obtained compared to black tea. An increase in the stability of the antioxidants in the black tea solution was also observed with the addition of Manalagi apple juice, and the slope of the linear equation % inhibition of the mixture was found to be lower by about one third than black tea. Because of this reason, a slowdown in the degradation rate of the antioxidant activity of black tea is achieved by adding Manalagi apple juice.Keywords: Black Tea, Manalagi Apple Juice, DPPH, Antioxidant
Determination of Quercetin in Soursop (Annona muricata Linn.) Leaves 10 ml Liquid Preparation Using UV-Spectroscopic Method Sudjarwo, Sudjarwo; Khatimah, Siti Husnul; Annuryanti, Febri
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42688

Abstract

Quercetin was a flavonoid compound that was found in Annona muricata L. leaves. The UV Spectrophotometric method was used to determine quercetin from Annona muricata in liquid. The degradation was determined by selectivity, linearity, accuracy, precision, LOD, and LOQ. Selectivity showed that spectra had maximum absorbance at λ 374 nm. Good linearity was shown by y = 0,07368x - 0,01937 (r = 0,9984; p<0,05). The precision of standard quercetin in a concentration of 6,4 ppm showed a relative standard deviation (RSD) of 0,19%. LOD and LOQ of standard quercetin were 0,0240 µg/ml and 0,0801 µg/ml, and the accuracy was 91,867±7,59%. Determination of quercetin in Annona muricata leaf extract showed a concentration of 12,62±3,29% and (263,96 ± 6,69) mg in 10 ml liquid.Keywords: Quercetin, Annona Muricata L, UV Spectrophotometry, Method of Validation
Effect of para (p) Position Methoxy Group on The Synthesis of Benzohydrazide Derivatives from Methylbenzoate Starting Material Suzana, Suzana; Ardhayanti, Erlina; Amalia Novianti, Kholis; Ekowati, Juni; Budiati, Tutuk
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42705

Abstract

The synthesis of N'-benzylidenebenzohydrazide and N'-(4-methoxybenzylidene)benzohydrazide was performed through a condensation reaction. The reaction was performed in two stages with methylbenzoate as the initial material. In the first phase, benzohydrazide was obtained by reacting methylbenzoate and hydrazine hydrate; in the second phase, the compounds N'-benzylidenebenzohydrazide and N'-(4- methoxybenzylidene)benzohydrazide were obtained by reacting benzohydrazide and benzaldehyde/4- methoxybenzaldehyde. The results obtained were 87% and 92%, respectively. A purity test was done by thin layer chromatography (TLC) and melting point determination. The melting point of benzohydrazide was 108-111°C, N'-benzylidenebenzohydrazide had a melting point of 104-108°C, and N'-(4- methoxybenzylidene)benzohydrazide had a melting point of 159-161°C. The synthesized compounds were identified by UV-VIS, FT-IR, and 1H-NMR spectroscopy. Keywords: Synthesis, N' -benzylidenebenzohydrazide, N’- (4-methoxybenzylidene)benzohydrazide, methylbenzoate
Solubility and Dissolution Study of Salicylamide Isadiartuti, Dewi; Widjaja, Bambang; Wijaya, Hendra; Ardhani Dwi Lestari, Maria Lucia
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42706

Abstract

Salicylamide belonged to the class of NSAIDs (non-steroidal anti-inflammatory drugs) which had analgesic and antipyretic effects similar to salicylic acetyl acid but were not converted to salicylic acid in the body. When used orally, salicylamide did not cause inflammation and bleeding in the stomach. Salicylamide was a weak acid compound (pKa 8,2) whose solubility was affected by the environmental pH. On oral administration, salicylamide passed through the digestive tract in the pH range of about 1,5 - 8,0. According to the Noyes-Whitney equation, drug dissolution was affected by its solubility. The aim of this study was to evaluate the relationship between the solubility and dissolution of salicylamide in several pH dissolution media. Solubility tests were carried out in dissolution media with pH 1,2, 4,5, and 6,5 with an ionic strength (µ) of 0,2 in a water bath at 37 ± 0,5 °C until a saturated solution was formed. The dissolution test was carried out in a dissolution media solution with the same pH as the solubility test, using a paddle type stirrer at 50 rpm at 37 ± 0,5 °C for 60 minutes. The level of dissolved salicylamide in the solubility test and dissolution test was determined using a spectrophotometer at λmax for each pH of the medium. Salicylamide solubility and dissolution efficiency values in 60 minutes (ED60) were analyzed by one-way ANOVA at α 0,05. The results showed that the solubility of salicylamide increased with increasing pH. Increasing the solubility of salicylamide increased its dissolution.Keywords: Salicylamide, Ph Effect, Solubility, Dissolution, Noyes-Whitney equation
Screening and Identification of Fibrinolytic Bacteria From Tauco Setyawati, Eni; Poernomo, Achmad Toto; Sudjarwo, Sudjarwo
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42707

Abstract

Tauco was one kind of traditional fermented food from Indonesia. Tauco was processed from soybean paste with a salty taste and commonly had yellow and black colors. Generally, tauco was used as a spice or seasoning in various daily dishes. The study aimed to find and identify the bacteria that produced fibrinolytic enzymes in tauco. The sample used in this research was tauco from six different manufacturers. Two tests were conducted in this study: a proteolytic test on Skim Milk Agar and a fibrin plate test. Both tests were used to identify the bacteria producing fibrinolytic enzymes. The bacteria were identified macroscopically, through gram staining, and by 16S rRNA sequencing. In the proteolytic test, the sample was diluted with 0,9% NaCl to 10^-7 and then inoculated on Skim Milk Agar medium, incubated at 37ºC for 24 hours. The samples had proteolytic activity, which was shown by the formation of clear zones around the bacteria. Seventeen isolates of proteolytic bacteria were incubated at 37ºC for 24 hours and then used for the fibrin plates. All proteolytic bacteria produced fibrinolytic activity, with the most extensive fibrinolytic index in the TC4a isolate of 3,46. Furthermore, TC4a bacteria were genotypically identified by sequencing the 16S rRNA gene. According to the results of tauco identification, the bacteria that strongly produced fibrinolytic enzymes in the tauco sample TC4a were found to be similar to Bacillus cereus TC4a.Keywords: Fibrinolytic enzyme, Fibrinolytic activity, Tauco, Screening, identification, 16s rRNA, Bacillus cereus

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