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INDONESIA
Jurnal Farmanesia
Published by Universitas Sari Mutiara Indonesia
ISSN : """"     EISSN : 25282484     DOI : https://doi.org/10.51544/jf.v8i2
Core Subject : Health,
Medicine & Pharmacology
Jurnal Farmanesia dengan E-ISSN: 2528-2484 merupakan jurnal resmi yang diterbitkan oleh Program Studi S1 Farmasi Fakultas Farmasi dan Ilmu Kesehatan Universitas Sari Mutiara Indonesia, yang artikelnya dapat diakses dan diunduh secara online oleh publik (open access journal). Jurnal ini merupakan jurnal peer-review yang diterbitkan dua kali setahun dengan topik keunggulan hasil penelitian di bidang pelayanan dan praktik kefarmasian, teknologi farmasi, dan disiplin ilmu kesehatan yang berkaitan erat. Jurnal ini menerima teks bahasa Indonesia. Berikut ini adalah area penelitian yang menjadi fokus jurnal ini: 1. Farmakologi 2. Farmasetika 3. Biologi Farmasi 4. Kimia Farmasi 5. Farmakognosi 6. Fitokimia
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Pharmacology, Toxicology and Pharmaceutics (Lain-Lain)
Articles 248 Documents
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AKTIVITAS PENGHAMBATAN ENZIM PROTEASE 6LU7 VIRUS SARS-COV-2 OLEH SENYAWA DERIVAT KURKUMINOID SECARAIN SILICO Vivi Purwandari; Yosy Cinthya Eriwaty Silalahi; Artha Yuliana Sianipar; Ledy Lenta Dirga Indah Mendrofa
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Penggunaan curcumin sebagai penghambat enzim protease 6LU7 virus SARS-COV-2 sebagai bahan alam yang digunakan dalam terapi pendukung untuk menangani COVID-19 masih terdapat perdebatan dikarenakan curcumin dapat meningkatkan kadar protein ACE2 yang merupakan homolog ACE. Protease inhibitor disarankan menjadikan didatobat yang baik untuk menghentikan siklus hidup virus. Penelitian ini bertujuan untuk mengetahui aktivitas penghambatan enzim protease sars-cov-2 senyawa derivate kurkuminoid secara insilico, untuk mengetahui manfaat yang terdapat di dalam senyawa derivate kurkuminoid, dan untuk mengetahu ini lai-nilai senyawa derivate kurkuminoid didalam penghambatan enzim protease sars-cov-2. Metode pada penelitian ini menggunakan metode penelitian secara eksperimental dengan cara menguji aktivitas senyawa Derivat Kurkumin terhadap penghambatan enzim protease 6LU7 Virus SARS CoV. Hasil penelitian ini diperoleh bahwa poses penambatan enzim protease 6LU7 virus SARS-CoV-2 dinyatakan valid, sehingga dapat digunakan untuk penambatan molekulsenyawa uji Derivat Kurkuminoid secara in silico. Senyawa uji Derivat Kurkuminoid mampu menghambat enzim protease 6LU7 Virus SARS-CoV-2. Docking score senyawa uji Derivat Kurkuminoid pada enzim protease 6LU7 virus SARS-CoV-2 lebih rendah dari pembanding. Hasil visualisasi docking terdapat beberapa residu asam amino yang saling berinteraksi diantaranya terdapat ikatan hydrogen.
UJI AKTIVITAS ANTIBAKTERI MADU HUTAN TERHADAP BAKTERI Bacillus cereus Supartiningsih Supartiningsih; Jon Kenedy Marpaung; Yosy Cinthya Eriwaty Silalahi; Icha Wahyuni Turnip
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Honey is a thick sweet liquid which comes from bees which can cure many diseases and is antibacterial. Antibacterial potential of honey caused by the content of active compounds, low moisture content, high osmolarity, hydrogen peroxide content, and low pH.The aim of this study was to determine the antibacterial activity of forest honey on Doloksaribu, Simalungun district on the growth of Bacillus cereus bacteria.Experiment research method includes the analysis quality of honey, includes checking moisture content, ash content, pH tested, acidity, viscosity, spesific gravityphytochemical screening, and antibacterial activity test ith disk diffusion method use blank disk with each concentration 25%, 35%, 45%, 55%, and 65%, positive control using erythromycin and negative control sterile distilled water. Organoleptic test conducted on forest honey gave results that honey reach the requirements for good quality. The result of moisture and ash content test and pH test reach of SNI 3545: 2013 about honey. Antibacterial activity test of forest honey with concentration 25%, 35%, 45%, 55%, and 65% against Bacillus cereus showed that there was an inhibitory around the blank disc, namely 10,16 mm, 13 mm, 15,6 mm, 21,6 mm, and 22,6 mm. The greatest inhibition of forest honey occurred at the highest concentration that is 65% (22,6 mm).
DAYA ADSORPSI KARBON AKTIF DARI KULIT SALAK (Salaccazalacca) UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG CURAH Adiansyah Adiansyah; Yosy Cinthya Eriwaty Silalahi
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Cooking oil is one of the basic human needs as a good processing media. The repeated use of cooking oil by heating at hight temperatures will produce aldehydes,ketones, hydrocarbons, alcohol and rancid odors, which will affect the quality and nutrition of fried foods. An alternative in the form of processing used cooking oil is through the process of adsorption by activated carbon from bark of zalacca fruits. This study aims to make activated carbon from the bark of zalacca fruit in accordance with SNI 06-37300-95 to determine the characteristics of water content, volatile matter content, total ash content, and carbon content by studying effect of this type of activator on the efficiency in decreasing the content of free fatty acids in cooking oil that have been established by SNI 7709:2012. Determination of freefatty acid levels was carried out by alkalimetric acid titration method. The measurement process was carried out on a sample of cooking oil before frying, after the first, second and third frying before and after purification using activated carbon from the bark of zalacca fruits. The results showed that the levels of free fatty acids were reduced after purification, i.e. before frying from 0,2601% to 0,1420%, on the first frying from 0,3571% to 0,1961%, on the second frying from 0,4826% to 0,2431%, and on the third frying from 1,3845% to 0,2186%. Based on the results of the study it appears that the use of activated carbon from bark of zalacca fruit which is activated by 0,1 N HCL, to improve the quality of used cooking oil, is very effective in reducing the levels of free fatty acids in cooking oil in accordance with quality standard of cooking oil by SNI 7709:201, which is a maximum of 0,3 %.
PENETAPAN KADAR KAFEIN DARI BUBUK KOPI YANG DIPEROLEH DARI KOTA SIDIKALANG SECARA SPEKTROFOTOMETRI UV Siti Maimunah; Supartiningsih Supartiningsih; Devina Chandra
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Coffee has many health benefits, such as stimulating the central nervous system, with the effect of relieving fatigue, drowsiness, and also in creasing concentration power. How ever, excessiveuse of caffeine can cause heart palpitations, stomachdi sorders, and shaking hands. Caffeine levels in coffee circulating in the market vary, dueto a mixtureofotheringredients. For this reason, the National Standardization Agency (BSN) has set a standard for caffeine content in coffeepowder, whichis 0.455%-2% w/w (SNI 01-3542-2004), so that if there is coffee containing high levels of caffeine, it needs to be decaffeinated. tosuppresstheactivityofcaffeine in thebody. The purpose of this study was to determine the caffeine content of Arabica coffee powder and Robusta coffee. The samples determined were 2 types of arabica coffee powder, namely those obtained from high stems and low stems, and 1 robusta coffee powder. Sampling was carried out purposively, and as says were determined using ultraviolet spectrophotometry after extraction using chloroform. The results showed that the caffeine content of high-stem Arabica coffee powder was 1.675% (16.75mg/g), low-stemmed 0.546% (5.462 mg/g), and 0.818% (8.18mg/g) of Robusta coffeegrounds. In conclusion, the caffeine levels of the three samples determinedmet the requirements of the Indonesian National Standard.
UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KEMANGI (Ocimumbasilicum L.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcusaureus Kesaktian Manurung; Jon Kenedy Marpaung; Mardianis Mardianis
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Basil (Ocimumbasilicum L.) is one of the natural plants that is easily obtained in Asia such as Indonesia which has medicinal properties. Basil leaves contain flavonoid compounds, tannins, saponins, and steroids/triterpenoids. These compounds are known to have antibacterial activity. This study aims to determine the antibacterial activity of the ethanolic extract of basil leaves (Ocimumbasilicum L.) against Staphylococcus aureus bacteria. This research is experimental. The test was carried out through several stages including material collection, preparation of simplicia, making ethanol extract of basil leaves, and testing the inhibitory power of basil leaves against Staphylococcus aureus bacteria. The ethanol extract of basil leaves was made by the maceration method using 96% ethanol and concentrated with a rotary evaporator to obtain a thick extract from basil leaves. Antibacterial activity was tested by the agar diffusion method using disc paper. The results of the antibacterial activity test showed that the ethanolic extract of basil leaves inhibited the growth of Staphylococcus aureus bacteria at concentrations of extracts of 5%, 10%, 15%, 20%, and 25% with inhibition zone diameters of 8. 31 mm, 9. 43 mm, respectively. 9. 73 mm, 9. 91 mm, and 11. 33 mm. The ethanol extract of basil leaves has antibacterial activity against Staphylococcus aureus bacteria.
PEMERIKSAAN CEMARAN Escherichia coli, Shigella sp DAN Salmonella sp PADA SUSU SAPI PERAH YANG DIPEROLEH DARI PETERNAKAN ASAM KUMBANG KECAMATAN MEDAN SELAYANG Zuhairiah Zuhairiah; Siti Maimunah; Maringan Silitonga
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (601.725 KB) | DOI: 10.51544/jf.v8i1.2785

Abstract

Milk is a drink that is mandatory for consumption by the public, especially for children, therefore, milk must be free from contamination with Escherichia coli, Shigella sp and Salmonella sp bacteria, through the tools used are not clean, the environment is dirty, the hands of workers, and others. This study aims to determine the presence or absence of Escherichia coli, Shigella sp, and Salmonella sp bacteria in Dairy Cow Milk obtained from the Asam Kumbang Farm, Medan Selayang District. The research sample was ten samples of milk from dairy cows in one farm with different cows which were treated with two aseptic and non-aseptic treatments. The research method used is descriptive research with MPN (Most Probable Number) method to count coliform bacteria followed by an examination of LB, BGLB, EMBA media, gram staining, biochemical tests, IMVIC tests, and user testing methods on samples of Shigella sp and Salmonella bacteria sp followed by an examination of NB, SCB, SSA media, gram staining, biochemical tests, and IMVIC. The results showed that one aseptic sample A and 3 non-aseptic samples A, B, C had Escherichia coli bacteria in dairy cows' milk. The quality of milk must comply with the requirements of SNI 3141.1:2011 Fresh Milk Quality and the Maximum Limit of Microbial Contamination in SNI 7388-2009 Fresh Milk.
AKTIVITAS PENGHAMBATAN ENZIM PROTEASE 6LU7 VIRUS SARS-COV-2OLEH SENYAWA FLAVONOID DARI TUMBUHAN GENUS ARTOCARPUS SECARA IN SILICO Adiansyah Adiansyah; Dumartina Hutauruk; Lastry Derliana Nainggolan
Jurnal Farmanesia Vol 8 No 2 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.208 KB) | DOI: 10.51544/jf.v8i2.2789

Abstract

The genus Artocarpus is one of the genera of Moraceae plants, this genus consists of 50 species and 40 species of them are found in Indonesia. Several studies have reported that the flavonoid compounds contained in the genus Artocarpus have cytotoxic, antiproliferative, antimalarial, anti-inflammatory, and antioxidant properties. The purpose of this study was to determine the inhibitory activity of the protease enzyme 6LU7 of the SARS-COV-2 virus by flavonoid compounds from plants of the genus Artocarpus using the in-silico tethering method. The method used in the in-silico tethering process is carried out using the PLANTS program, validated using the Yasara program, and visualized using the Moe2008 program. The protein model of the 6LU7 Protease Enzyme was downloaded via the Protein Data Bank (PDB) with the code 6LU7. The results of this study indicate that the binding of flavonoid compounds from the genus Artocarpus to the expression of 6LU7 gives valid results in silico. The flavonoid compounds of the Artocarpus genus inhibited the 6LU7 enzyme protein with a higher docking value than each of the comparison drugs and produced 7 amino acid residues that were bound to each other. The conclusion of this study can be concluded that flavonoid compounds from the genus Artocarpus inhibit the expression of 6LU7 protein with a docking score close to the docking score of each comparison drug and 7 amino acid residues are bound to each other.
PEMBUATAN PATI DARI RIMPANG LENGKUAS, TEMULAWAK, TEMUKUNCI SERTA KARAKTERISASINYA Pandapotan Nasution; Suharyanisa Suharyanisa; Manahan Situmorang; Nurpita Putri Manihuruk
Jurnal Farmanesia Vol 8 No 2 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (104.717 KB) | DOI: 10.51544/jf.v8i2.2791

Abstract

The rhizome is part of the plant for food reserves, including storing carbohydrates (starch), therefore rhizomes of Galangal, Curcuma, Fingerroot rhizome can be used as a source of starch. This study used an exploratory method which included isolation of starch from Galangal, Curcuma, Fingerroot Rhizome, macroscopic examination, microscopic examination, sample collection, sample processing, and examination of the characterization of starch. The results of starch characterization obtained yields for Galangal starch 2.6%, Curcuma starch 5.4%, Fingerroot rhizome starch 4.1%; determination of total ash content for Galangal starch 1.4%; Curcuma starch 2.0%, Fingerroot rhizome starch 1.0%; determination of drying shrinkage for 1.8% Galangal starch, 2.4% Curcuma starch, 3.2% Fingerroot rhizome starch; determination of acid-insoluble ash content for 0.6% Galangal starch, 0.7% Curcuma starch, 0.7%Fingerroot rhizome starch.
PENGGUNAAN EKSTRAK KELOPAK JANTUNG PISANG KEPOK (Musa acuminate L.) DALAM FORMULASI PEWARNA RAMBUT Cut Masyithah Thaib; Raissa Fitri; Siti Nurbaya; Aprili Yanti Simatupang
Jurnal Farmanesia Vol 8 No 2 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.201 KB) | DOI: 10.51544/jf.v8i2.2792

Abstract

Hair dye preparations are cosmetics used in hair makeup to color hair, either to restore the original hair color or change the original hair color to a new color. Kepok banana heart contains dyes and produces anthocyanins which are used as a safe food coloring. The purpose of this study was to determine that the leaf extract of the Kepok banana heart can be formulated as a hair dye and to determine the concentration of the banana flower extract that produces the best color. Kepok banana flower petals were extracted by maceration method using 96% ethanol, then concentrated to obtain Kepok banana flower petals extract. Hair dye preparations were made with a formula consisting of Kepok banana flower petals extract with various concentrations, namely: 2.5%, 5%, 7.5% and 10%. Staining is done by soaking for 1-4 hours. Observation of color stability was carried out by means of a stability test against 15 washings and exposure to the sun for 5 hours on colored hair, and a biological test (irritation). This study showed that the formula made with the extract of the petals of the Kepok banana heart can give a black color. The best staining was obtained from formula C, namely the extract of the petals of the banana heart of the Kepok banana with a concentration of 7.5% which produced a dark black color. The stability test for 15 washes and the stability test against the sunlight for 5 hours showed that there was no discoloration and no irritation to the skin. It can be concluded that Kepok banana flower petal extract can be used as hair dye.
KARAKTERISASI DAN SKRINING FITOKIMIA SERTA ANALISIS FLAVONOID DARI BUAH MENGKUDU (Morindacitrifolia L) SECARA KROMATOGRAFI LAPIS TIPIS Panal Sitorus; Suharyanisa Suharyanisa; Devina Chandra; Berton Sitanggang
Jurnal Farmanesia Vol 8 No 2 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.727 KB) | DOI: 10.51544/jf.v8i2.2793

Abstract

Noni fruit (Morindacitrifolia L.) is a medicinal plant that is well known by the people in Indonesia. Noni is efficacious as an immune enhancer, normalizes blood pressure, anti-cancer, analgesic, diabetes mellitus, heart disease, stroke, antimicrobial. To know the characteristics of simplicia and the class of compounds from the noni fruit as well as to analyze the flavonoid compounds contained in the noni fruit using the thin layer chromatography method. The flavonoid compounds were extracted by maceration using ethanol solvent and then the ethanol extract was tested by thin-layer chromatography using 1% HCl mobile phase and spotting with 1 N H2SO4 reagent and methanol pa (1: 1% v/v). Result of simplicia characterization of fruit Noni, obtained 1.32% water content, 38.41 % water soluble extract content, 16.7% ethanol soluble extract content, 6.09% total ash content, and 0.45 acid insoluble ash content. %. Noni fruit simplicia contains chemical compounds of alkaloids, tannins, flavonoids, triterpenoids/steroids, anthraquinones, saponins with phytochemical screening tests. The value of Rf from the analysis of noni fruit flavonoid compounds using the Thin Layer Chromatography method with 3 repetitions is 0.75; 0.68 and 0.62. This indicates the presence of flavonoid compounds in the noni fruit.

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