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All Journal Interest : Jurnal Ilmu Kesehatan Journal of Fundamental and Applied Pharmaceutical Science Indonesian Journal of Biological Pharmacy Jurnal Kesehatan
Rumaseuw, Ellen Stephanie
Department Of Phytochemical, Saint Borromeus College Of Health Sciences, Indonesia
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Characterization And Acute Toxicity Test Of Black Garlic Ethanol Exctract Based On OECD Ellen Stephanie Rumaseuw; Yoppi Iskandar; Eli Halimah; Ade Zuhrotun
Interest : Jurnal Ilmu Kesehatan INTEREST: Jurnal Ilmu Kesehatan Volume 10 Number 2 Year 2021
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/interest.v0i0.379

Abstract

Background: Garlic (Allium sativum, L) was used empirically by the ancestors as a useful plant for hypercholesterolemia. The processed garlic product, namely black garlic, has gone through an optimal heating process at a temperature of 70oC for 21 days. Black garlic can become a standardized herb if it has been through characterization and toxicity tests. Methods: The characterization test is known by measuring several general standard parameters of Indonesian extracts. Acute toxicity test was carried out by dividing 5 treatment groups namely negative control, group I (5 mg/kg BW), group II (50 mg/kg BW), group III (300 mg/kg BW), group IV (2000 mg/kg BW). Results: The results showed that the standardization of black garlic extract has a drying shrinkage content of 7.24%, a water content of 8.8%, a total ash content of 4.79%, an acid insoluble ash content of 1.52%, a water soluble extract content of 7.47% and an ethanol soluble extract content of 9.3% which is still into the Indonesian herbal pharmacopoeia standard and the administration of black garlic ethanol extract caused mild toxic symptoms during the acute toxicity test and obtained LD50 values > 2000 mg/kg BW. Conclusion: Characterization of black garlic extract according to standardization parameters of Indonesian plant extracts and administration of ethanolic extract of black garlic has an LD50 value > 2000 mg/kg BW which is included in category 5 in the OECD.
UJI KADAR AIR JAMU SERBUK PENURUN BERAT BADAN YANG BEREDAR DI E-MARKETPLACE Ellen Stephanie Rumaseuw; Febriaryanti Aritonang
Jurnal Kesehatan Vol. 9 No. 2 (2021): Oktober : Health Journal “Love That Renewed”
Publisher : Sekolah Tinggi Ilmu Kesehatan Santo Borromeus

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (489.095 KB) | DOI: 10.55912/jks.v9i2.31

Abstract

Anak muda saat ini lebih menyukai menurunkan berat badan dengan cara instan misalnya dengan mengkonsumsi jamu serbuk yang dijual di pasaran daripada berolahraga rutin dan menjaga pola makan. Jamu serbuk penurun berat badan mudah didapatkan dari layanan e-marketplace yang dapat dibeli secara online. Pemerintah sendiri mengeluarkan peraturan Kepala BPOM Nomor 32 Tahun 2019 tentang Persyaratan Keamanan dan Mutu Obat Tradisional yang menyatakan bahwa setiap obat tradisional harus memiliki batas nilai kadar air ≤ 10%. Pengujian kadar air dilakukan pada produk jamu serbuk karena jumlah kadar air yang melebihi nilai persyaratan maksimum menyebabkan kerusakan pada jamu serbuk oleh adanya fermentasi jamur dan adanya mikroba yang mengakibatkan daya tahan jamu serbuk dalam penyimpanan menurun. Tujuan penelitin ini bertujuan mengetahui nilai kadar air produk jamu serbuk penurun berat badan yang beredar di e-marketplace sesuai dengan ketentuan BPOM. Metode penetapan kadar air menggunakan gravimetri pada 9 produk jamu serbuk penurun berat badan. Berdasarkan hasil penelitian diperoleh nilai rerata kadar air lima sampel jamu bermerek sebesar 0,33%; 3,78%;6,86%; 7,85%; dan 5,39%. Sedangkan nilai rerata kadar air empat sampel jamu tidak bermerek sebesar 5,71%; 4,10%; 5,52% dan 0,53%. Kesimpulan penelitian ini bahwa 9 produk jamu serbuk penurun berat badan yang beredar di e-marketplace memenuhi persyaratan BPOM.
Hematological Parameters in Subchronic Toxicity Test of Black Garlic Ethanol Extract in Rats Ellen Stephanie Rumaseuw; Yoppi Iskandar; Eli Halimah
Journal of Fundamental and Applied Pharmaceutical Science Vol 2, No 2 (2022): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v2i2.13755

Abstract

The community has used black garlic since ancient times for hypercholesterolemic. Until now, people still consume both raw and cooked black garlic. Black garlic is included in processed garlic products. People on the Asian continent have used black garlic for the past 10 years. This study aims to determine the sub-chronic toxic effect of black garlic ethanol extract on male and female white rats using hematological parameters consisting of hematocrit, hemoglobin, erythrocytes, leukocytes, platelets, MCV, MCH, and MCHC. This research method was a completely randomized design with the administration of ethanolic extract of black garlic to rats in 5 treatment groups, including a negative control group, a dose group of 1000 mg/kg BW, a dose group of 2000 mg/kg BW, a negative control satellite group and a satellite group with a dose of 2000 mg/kg BW. Data were analyzed statistically using one-way ANOVA with a 95% confidence level and SPSS version 20. The study results of black garlic ethanol extract showed no significant effect or were at normal levels on hematological parameters. Therefore, it can be concluded that the ethanolic extract of black garlic is safe for human use as a treatment for hypercholesterolemia.
Uji Toksisitas Akut Ekstrak Etanol Bawang Hitam Ellen Stephanie Rumaseuw; Yoppi Iskandar; Eli Halimah
Indonesian Journal of Biological Pharmacy Vol 2, No 1 (2022): IJBP (April)
Publisher : Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijbp.v2i1.37973

Abstract

Negara Indonesia memiliki keberanekaragaman hayati jenis tanaman yang tersebar di seluruh wilayah. Bawang hitam merupakan produk olahan bawang putih yang telah melalui proses pemanasan optimal pada suhu 70oC selama 21 hari. Bawang hitam dapat menjadi herbal terstandar bila telah melalui uji kualitas dan keamanan. Tujuan penelitian ini yaitu mengetahui tingkat keamanan ekstrak etanol bawang hitam. Uji keamanan dengan cara uji toksisitas akut dengan 5 kelompok perlakuan yaitu kontrol negatif, kelompok I (5 mg/kg BB), kelompok II (50 mg/kg BB), Kelompok III (300 mg/kg BB), kelompok IV (2000 mg/kg BB). Penelitian yang diperoleh menyatakan bahwa parameter standar bawang hitam memenuhi parameter standar umum tumbuhan Indonesia. Pemberian ektrak etanol bawang hitam menimbulkan gejala-gejala toksik ringan selama pengamatan pada uji toksisitas akut dan memperoleh nilai LD50 > 2000 mg/kg BB yang termasuk pada kategori 4 pada OECD Guidelines for The Testing of Chemicals.
THE WATER CONTENT TEST ON UNREGISTERED BRAND SLIMMING JAMU CIRCULATION IN CIMAHI CITY Ellen Stephanie Rumaseuw; Ancilla Dinda Kartika Candra
Jurnal Kesehatan Vol. 10 No. 2 (2022): Oktober: Health Journal "Love That Renews"
Publisher : Sekolah Tinggi Ilmu Kesehatan Santo Borromeus

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Abstract

Based on rules of National Agency of Drug and Food Control No. 32 of 2019 concerning the Safety and Quality Requirements of Traditional Medicines, it is stated that every traditional medicine must have a water content value of 10%. Excessive water content in a product will result in a decrease in the quality of traditional medicinal preparations. This study was conducted with the aim of determine the percentage of the water content of unregistered branded slimming herbal products circulating in Cimahi City by the provisions of water content requirements based on BPOM. This research is quantitative research using experimental methods. Determination of water content in this study using the gravimetric method, with the heating method at a temperature of 105°C at a certain time. Based on the results of the study, it was obtained that the average value of water content in the six herbal medicine samples, namely samples A, B, C, D, E, F, respectively, was 10.5%; 13.55%; 10.65%; 11.58%; 11.01% and 8.48%. So that the value of the water content of branded slimming herbs is not registered in Cimahi City, only one of the six samples studied has met the requirements set by BPOM is F sample.
DETERMINATION OF WATER SOLUBLE AND ETHANOL SOLUBLE CONTENT OF MATOA (Pometia pinnata J. R. Forst & G. Forst) LEAVES Ellen Stephanie Rumaseuw; Febriana Imelda
Jurnal Kesehatan Vol. 11 No. 1 (2023): April : Health Journal "Love That Renews"
Publisher : Sekolah Tinggi Ilmu Kesehatan Santo Borromeus

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Abstract

The matoa plant (Pometia pinnata J.R. & G.Forst) has been known to have many pharmacological effects and is used as traditional remedy. Matoa plants are recognized to contain secondary metabolites that have potential as medicine. One of the parts of matoa leaves that is traditonally as antibacterial, diuretic, analgesic and others. The quality of raw materials for traditional medicine is identified by the standardization. The standardization of implicial quality parameters is one of the specific parameters that test the water soluble implic and the ethanol soluble essence content. The reason of this observe become to determine water soluble essence and ethanol soluble essence content material on matoa leaf implicial. The take a look at uses an experimental approach. Matoa leaves were received through macerate extraction method the use of 2 types of solvents, specifically water solvent and 96% ethanol solvent. The effects showed that the water soluble essence and ethanol soluble essence values had been 15,81% and 27,72%.
Co-Authors Ade Zuhrotun Ancilla Dinda Kartika Candra Eli Halimah Eli Halimah Eli Halimah Febriana Imelda Febriaryanti Aritonang Yoppi Iskandar