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Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice)
Published by Universitas Katolik Widya Mandala Surabaya
ISSN : 23388404     EISSN : 26572311     DOI : https://doi.org/10.33508/jfst
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Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) is published twice a year in March and October, containing research articles, review and short communication in the pharmacy science field, including medicinal chemistry, analytical chemistry, biological pharmacy, pharmaceutical sciences, and clinical pharmacy researches; the practice of pharmacy in industry, clinic and community, such as pharmacies, distributors and pharmacy education.
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Articles 7 Documents
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Search results for , issue "Vol. 12 No. 1 (2025): March" : 7 Documents clear
Pengaruh Suhu dan Waktu Penyeduhan Dalam Variasi Jenis Teh Terhadap Kadar Flavonoid Total Menggunakan Spektrofotometri UV-Vis Taufiq, Mawaddah; Yuniarto , Prayoga F.; Sukmawati , Datin An Nisa; Kadir , Mujtahid bin Abd
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.5805

Abstract

Tea derived from the tea plant (Camellia sinensis) is a plant that consists of many types and is spread in various countries. In tea leaves, the flavonoid content varies. This is caused by several factors: tea plant variety, leaf age, leaf picking method, planting location, temperature, and processing. Based on the habits of people in Indonesia who brew tea with hot water at a temperature of 700C or 1000C in this study, the flavonoid content in each type of tea was extracted using several variations in temperature and brewing time which aims to determine the maximum level of flavonoid content in tea variations. Determination of flavonoid levels in tea that has been extracted will be determined using uv-vis spectrophotometry. The results of this study show that the initial temperature and brewing time affect the total flavonoid content of various types of tea. Flavonoid levels in green tea, oolong tea, black tea, and pu-erh tea have the highest levels at a temperature of 1000C within 10 minutes with green tea levels at 9,80 mg/g, oolong tea 7,02 mg/g, black tea 4,22 mg/g and pu-erh tea 2,61 mg/g. While white tea has the highest level at 1000C in 5 minutes with the highest level of white tea at 3,76 mg/g.
Efektifitas dan Keamanan Terapi Sodium Glucose Co-transporter 2 (SGLT2) Inhibitor pada Gagal Jantung: Narrative Literatur Review Diniah, Melisa Nur; Suharjono, Suharjono
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.5866

Abstract

Heart Failure (HF) is a clinical syndrome due to structural or functional defects in the myocardium causing impaired ventricular filling or ejection of blood. HF is currently divided into 3 types namely HFrEF, HFpEF, and HFmEF. In the last 5 years, treatment in HF patients has been updated to be able to use SGLT 2 inhibitor therapy. Initially, SGLT2 inhibitors were a therapy given to patients with type 2 diabetes mellitus. This recommendation was given because SGLT2 inhibitors can reduce the risk of cardiovascular death and reduce the incidence of repeated hospitalizations in HF patients. The safety of SGLT2 inhibitor administration is also reported to not cause serious side effects.
Penetapan Kadar Flavonoid Total berbagai Variasi Pelarut Pada Ekstrak Beras Hitam (Oryza Sativa L.Indica) Dengan Metode Spektrofotometri UV-Vis Mahbub, Khafid; Novitasari , Novitasari
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.5967

Abstract

Black rice (Oryza sativa L. Indica) is known to have a high anthocyanin compound content, and is included in the flavonoid compound group. The flavonoid content in an extract can be taken using an appropriate solvent. This shows that quality control is needed for the quality of the simplicia and the type of solvent, so that it can obtain quality secondary metabolites. The reason for this study was to determine the effect of 96% ethanol, methanol and acetone solvents on the flavonoid content of black rice extract. Black rice extract was analyzed qualitatively and the amount of flavonoid content. Quantitative testing of the amount of flavonoids used the UV-Vis spectrophotometry method. The results were analyzed using the One Way Anova strategy with a confidence level of 95%. The results showed that 96% ethanol, methanol and acetone extracts of black rice contained flavonoids, alkaloids, tannins, saponins and terpenoids. Theresults of the overall flavonoid test using the UV-Vis spectrophotometry strategyfrom 96% ethanol, methanol and acetone extracts of black rice were 8.6355 mg QE / g, respectively; 8.3713 mg QE/g and 22.4559 mg QE/g. The results of the Tukey One Way Annova test showed that the difference in solvent types had a significant effect on the flavonoid content of black rice extract with a significance value of 0.000 (p<0.05). Acetone solvents were effective in extracting flavonoid compounds compared to  methanol and 96% ethanol solvents
Analisis Kadar Fenolik dan Flavonoid Total pada Teh Hijau (Camellia sinensis) yang Dikeringkan dengan Oven, Solar Dryer dan Pengeringan Tradisional Rumahombar, Vonny Geminta; Setyowati, Emerita; Rawar, Ellsya Angeline
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.6015

Abstract

Green tea (Camellia sinensis) is renowned worldwide, not only for its flavor but also for its exceptional health benefits, primarily due to its antioxidant-rich bio active components, including polyphenols like flavonoids and phenolics. The drying process is crucial for preserving these benefits, making the choice of drying method vital. This research examines how different methods—traditional, oven, and solar tunnel drying—affect the total flavonoid and phenolic content in green tea. The findings show that the solar tunnel dryer results in the highest water loss at 90.00%, followed by the oven at 76.92% and traditional drying at 70.00%. The oven also produced the highest total flavonoid levels at 5.1 ± 0.1 mg EK/g, compared to 4.9 ± 0.2 mg EK/g for solar drying and 3.78 ± 0.05 mg EK/g for traditional methods. For total phenolics, oven drying yielded 93 ± 2 mg GAE/g, while solar drying produced 79 ± 3 mg GAE/g and traditional methods resulted in 57 ± 1 mg GAE/g. Selecting the right drying method can significantly enhance the health benefits of green tea, making it an excellent choice for health-conscious consumers.were obtained in the oven drying method of 93±2 mg GAE/g, in the solar tunnel dryer 79±3 mg GAE/g and traditional 57±1 mg GAE/g.space
Potential of Flavonoid Isolate from Okra Fruit (Abelmoschus esculentus L.) as Antidiabetic and Antilipase Agent In Vitro and In Silico Astutiningsih, Christina; Meri , Meri
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.6053

Abstract

Obesity, which is currently a global issue that contributes to a number of diseases, including diabetes and coronary heart disease. This study set out to isolate and identify the flavonoid compounds from okra fruit that demonstrate the ability to inhibit alpha glucosidase and pancreatic lipase. Okra fruit powder was extracted using ethanol at a concentration of 80% following fractination with n-hexane, ethyl acetate, and aquadest. TLC preparation was used to isolate flavonoid from fraction ethyl acetate. Flavonoids that were succesfully isolated were quercetin compounds. The IC50 value of quercetin was found to be 47.9763 micrograms/mL. This was greater than IC50 acarbose as a positive control at a concentration of 33.8169 micrograms/mL, which showed its ability as an inhibitor -glucosidase was smaller. Quercetin acted as pancreatic lipase inhibitors, albeit weaker than the positive control Orlistat, which at the same concentration could inhibit 68% of pancreatic lipase activity, while quercetin could only inhibit 50%. Using molecular docking in silico testing, quercetin compounds were shown to have a stronger bond than the positive control. Similar to positive control, quercetin compounds could interact with receptors with amino acids residues GLU 277 (glutamic acid) and ASP 352 (aspartic acid), amino acids crucial in determining enzyme activity. Conversely, in the silico tests for  pancreatic lipase inhibition, Orlistat  displayed an exceedingly strong bond than quercetin compounds. Despite this, quercetin compounds also showed interaction between resceptors with amino acids residues MET 123 (Methionine) and ALA 51 (Alanine), amino acids that determine enzyme activity (catalytic site of enzyme)
Pengaruh Gugus Hidroksi pada Sintesis Senyawa 4,4’-Dihidroksibenzalaseton dan Aktivitasnya sebagai Antioksidan Jessica, Maria Anabella; Budiati, Tutuk; Caroline
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.7201

Abstract

Dibenzalacetone and their derivatives, , 4,4’ dihydroxydibenzalacetone are curcumin analogs that have antioxidant activity. The effect of hydroxyl group on the synthesis reaction is proven by comparing the synthesis results yield of dibenzalacetone with 4,4’-dihydroxydibenzalacetone. Both compounds are synthesized through the Claisen-Schmidt condensation reaction using sodium hydroxide as the catalyst. The synthesis results were tested for purity by melting point tests and thin layer chromatography, and structure identification tests were carried out using infrared spectrophotometry. The results of the study showed that the percentage yield of dibenzalacetone was greater than 4,4’-dihydroxydibenzalacetone, which was 67.29% and 24.51%, respectively. The presence of hydroxyl groups can increase the density of the benzene ring and facilitate the reaction of the carbonyl group of 4-hydroxybenzaldehyde, including the Cannizaro reaction. The Cannizaro reaction can occur in aldehyde compounds without alpha hydrogen, such as benzaldehyde, where some of the aldehyde will undergo oxidation and some will undergo reduction. As a result, the amount of aldehyde that reacts with acetone decreases so that the yield obtained is lessthan dibenzalacetone. Antioxidant testing was carried out using the DPPH method and expressed as an IC50 value, then compared with curcumin and vitamin C. Although it does not show greater antioxidant activity than curcumin or vitamin C, the presence of hydroxyl groups in 4,4' dihydroxydibenzalacetone can increase antioxidant activity compared to dibenzalacetone which does not have a hydroxyl group. This is proven by the IC50 value of the compound 4,4'-dihydroxydibenzalacetone which is lower than dibenzalacetone, which is 3.9588 mM and 66.5503 mM, respectively.
Skrining Microgreen Kacang Hijau (Vigna Radiata) sebagai Antibakteri terhadap Bakteri Staphylococus Aureus Marito, Shinta; Soegianto, Lisa; Sonia, Grace
Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Vol. 12 No. 1 (2025): March
Publisher : Faculty of Pharmacy, Widya Mandala Surabaya Catholic University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jfst.v12i1.7241

Abstract

Seiring dengan meningkatnya resistensi bakteri terhadap antibiotik khususnya dalam bakteri pathogen yang menyebabkan penyakit kulit, sehingga diperlukan kebaharuan antibiotik yang dapat digunakan sebagai antibakteri. Pada penilitian ini akan memanfaatkan tanaman microgreen dimana tanaman yang hanya memiliki tinggi 5-10 cmn dan masa panen yang singkat sekitar 10-20 hari. Dari hasil penelitian sebelumnya menemukan bahwa manfaat microgreen tidak kalah pentingnya dibandingkan tanaman tuanya untuk kesehatan manusia, baik berupa anti inflamasi dan juga anti kanker. Tujuan penelitian ini yaitu memanfaatkan microgreen kacang hijau (Vigna radiata) sebagai antibakteri terhadap Staphylococcus aureus (S.aureus). Dalam hal ini menggunakan metode maserasi dalam pembuatan ekstrak kental. Dari uji skrining fitokimia terdapat senyawa flavonoid, terpenoid, saponin, alkaloid dan juga tanin. Jumlah koloni bakteri S.aureus berkurang secara signifikan di konsentrasi 40% ekstrak kacang hijau (Vigna radiata)

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