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Marcellino Rudyanto
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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 55 Documents
 1   2   3   4   5 
Antioxidant Face Cream Formulation of Ethanol Extract from Soursop leaves (Annona muricata L) Putriana Rahman, Alief; Liana, Liana; H, Syaifiyatul
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 1 (2022): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i1.40889

Abstract

Face cream was a treatment cream used to treat facial skin. One of the natural plant ingredients that could be used as an active substance in cream preparations was soursop leaves (Annona muricata L.), which had antioxidant activity. The purpose of this study was to formulate cream preparations from soursop leaf ethanol extract and test the antioxidant activity on face cream preparations. Soursop leaves were extracted by maceration using a 96% ethanol solvent. Cream preparations in physical quality evaluation included organoleptic test, pH test, homogeneity test, viscosity test, spread power test, sticking power test, centrifugation test, and determination of emulsion type and antioxidant activity test with DPPH method, measured at a wavelength of 511,5 nm using UV-Vis spectrophotometry. The results of this study produced a face cream preparation of soursop leaf ethanol extract with differences in color in organoleptic cream preparations. pH tests of FI, FII, and FIII creams had an average yield of 6,0-6,6. The homogeneity tests of FI, FII, and FIII showed homogeneous results. The viscosity test had a value of 49950 cPs. The FI, FII, and FIII spread power tests had good results with an average of 5,2-5,7 cm. FI, FII, and FIII sticking power tests had an average value of 26,5-46,5 seconds. FI, FII, and FIII centrifugation tests were physically stable, and the determination of the type of cream emulsion was type M/A. Testing the antioxidant activity of facial cream with ethanol extract of soursop leaves in FI with a concentration of 3% showed an IC50 value of 80,64 ppm, FII with a concentration of 5% showed an IC50 value of 46,06 ppm, and FIII with a concentration of 7% showed an IC50 value of 10,91 ppm. Based on the results of the study, it could be concluded that the preparation of facial cream with ethanol extract of soursop leaves in FI, FII, and FIII met the physical stability requirements based on organoleptic test parameters, pH test, homogeneity test, viscosity test, spread power test, sticking power test, centrifugation test, and determination of emulsion type. FI cream preparations had an IC50 value of 80,64 ppm, indicating strong antioxidant activity, FII had an IC50 value of 46.06 ppm, indicating very strong antioxidant activity, and FIII had an IC50 value of 10,91 ppm, indicating very strong antioxidant activity.Keywords: Cream, Formulation, Antioxidant, Ekstrak, Soursop Leaves
Effect of pH, Temperature, and Metal Activator on The Activity of Fibrinolytic Enzymes Produced by Pseudomonas Aeruginosa Ts 6.4 Hanum, Siti Halima; Toto Poernomo, Achmad; Sudjarwo, Sudjarwo; Rosyidah, Shofiatur
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 1 (2022): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i1.40890

Abstract

Fibrinolytic enzymes were found in several microorganisms, including Pseudomonas aeruginosa TS 6.4, which was isolated from sea cucumbers (Paracaudina australis). Sea cucumbers possessed many pharmacological activities, such as antithrombotic and antihyperlipidemic effects. In addition, fibrinolytic enzymes had been identified in Stichopus japonicus, one of the sea cucumber species. The activity of fibrinolytic enzymes was influenced by pH, temperature, activators, inhibitors, and the concentration of enzyme-substrate. This study aimed to determine the pH and optimum temperature of fibrinolytic enzyme activity of Pseudomonas aeruginosa TS 6.4. The optimum pH was achieved at pH 5-6, while the optimum temperature was reached at 50°C. The effect of the addition of metal activators CaCl2, MnCl2, MgCl2, ZnCl2, and CoCl2 on the activity of fibrinolytic enzymes was also studied. The results showed that the fibrinolytic activity of Pseudomonas aeruginosa TS 6.4 was affected by Ca2+, Mg2+, Mn2+, Zn2+, and Co2+.Keywords: Pseudomonas aeruginosa TS 6.4, Fibrinolytic Enzyme Activity, pH, Temperature, Metal activator
Evaluation of The Physical Quality of Banana Peel Extract (Musa paradisiaca) in Cream for Fissures Heels Khomaini, Khomaini; H, Syaifiyatul; Uswatun Hasanah, Naili
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 1 (2022): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i1.40892

Abstract

Banana peel (Musa paradisiaca) was a plant that contained flavonoid compounds. This research used an experimental laboratory method. The cream formulation was made with variations in the concentration of banana peel ethanol extract at 5%, 10%, and 15%. The banana peel extract was obtained by maceration using 70% ethanol as the solvent. The higher the concentration of banana peel extract used, the more it affected the spreadability, which decreased, and the temperature stability met the parameters of each test. Based on the observation data, it was concluded that the difference in the concentration of banana peel ethanol extract as an active ingredient affected the evaluation test parameters, including organoleptic tests, pH tests, spreadability tests, and temperature stability tests. However, all formulas met the evaluation parameters of each test, so they could be formulated into cream preparations as a treatment for cracked and dry heels. The research on the cream preparation of banana peel ethanol extract used the maceration method. It could be concluded that the banana peel ethanol extract cream preparation met the stable physical test parameters and had moderate activity.Keywords: Cream, Physical Quality, Banana Peel Extract, Fissures Heel
Patterns of Use of Antihypertensive Drugs in Hypertensive Patients in the Outpatient Unit of the Kowel Health Center, Pamekasan Regency Alrosyidi, Ach Faruk; Humaidi, Fauzan; Ayu Lokahita, Dyah
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 1 (2022): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i1.40898

Abstract

Inappropriate use of drugs had a large and detrimental impact on the unit or healthcare institution for patients and the community. Therefore, it was necessary to select and use drugs appropriately, so that drug interventions could achieve their goals (patient healing) with minimal drug side effects. This study aimed to determine the pattern of use of antihypertensive drugs in patients with hypertension in the outpatient unit of Kowel Health Center, Pamekasan Regency. Samples were taken from medical records of hypertensive patients from January to May 2022, with a total sample of 75 patients. The research variables included the type of drug, dose, frequency, duration of use, side effects, drug interactions, and patient control routines. The most widely used single dose drug was the calcium antagonist amlodipine, in 46 patients (61.33%). The highest combination dose was found in calcium antagonist + ACE inhibitor, namely amlodipine and captopril, in 3 patients (4%).Keywords: Antihypertensive Drugs, Kowel Health Center, the Pattern of Use of Drugs
Screening and Identification of The 16S rRNA Sequence Phylogeny of Fibrinolytic Bacteria in Shrimp Paste Sari, Maharani Puspita; Toto Poernomo, Achmad; Prawita, Amiruddin
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 1 (2022): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i1.40899

Abstract

Petis was one of the fermentation products made with marine creatures such as fish or shrimp. Fibrinolytic enzymes in some fermentation foods from marine creatures were discovered. Screening of bacteria that produced fibrinolytic enzymes used six petis samples from different home industries. The isolation of samples was performed using the Skim Milk Agar proteolytic test and fibrin plate test. Identification of the bacteria was performed with a gram staining test and 16S rRNA sequencing method. The sample was diluted with NaCl 0.9% up to 10^-7, then inoculated on the SMA media and incubated at 37ºC for 24 hours. All samples showed proteolytic activity, indicated by a clear zone around the colony. Seventeen proteolytic bacterial isolates were tested for fibrinolytic activity with fibrin plates and then incubated at 37ºC for 24 hours. The seventeen isolates showed positive results for fibrinolytic activity, with the highest fibrinolytic index being P3c. The P3c bacterial isolate was identified using 16S rRNA gene sequencing. The result of the identification revealed that the bacteria with strong fibrinolytic activity was Bacillus flexus.Keywords: Fibrinolytic Enzyme, Petis, Screening, Identification, Bacillus flexus
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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