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All Journal BIOMA : Jurnal Biologi Makassar BULETIN AL-RIBAATH Journal Syifa Sciences and Clinical Research (JSSCR) Jurnal Ilmiah Farmako Bahari Jurnal Insan Farmasi Indonesia Jurnal Ilmiah Pharmacy
Ika Ristia Rahman
Akademi Farmasi Yarsi Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Physics

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UJI FITOKIMIA PADA DAUN KESUM (Polygonum minus Huds.) DARI KALIMANTAN BARAT Dian Kartikasari; Ika Ristia Rahman; Abduh Ridha
Jurnal Insan Farmasi Indonesia Vol 5 No 1 (2022): Jurnal Insan Farmasi Indonesia
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/jifi.v5i1.912

Abstract

Kesum leaves are one of the plants that are widely available in West Kalimantan and are used by the community as vegetables or cooking spices. Research on the chemical content of kesum leaves has been carried out by several researchers, but research on whether there are differences in the chemical content obtained from the extraction with several types of solvents in kesum leaves has not been carried out. Therefore, in this study, the chemical content of kesum leaves will be tested. The method used is to test the presence of chemical compounds by phytochemical screening on several kesum leaf extracts using different solvents, namely 70% ethanol, 50% ethanol, 96% ethanol and methanol. The observations obtained were then analyzed descriptively and presented in tabular form. The results of the phytochemical screening test showed that the kesum leaf extracted in 70% ethanol, 50% ethanol, 96% ethanol, and methanol solvent contained phenols, flavonoids, saponins, and tannins. Moreover, extract of ethanol 70% and ethanol 50%, also contain terpenoids amd alkaloids, which were not detected on ethanol 96% and methanol extract.
Uji Aktivitas Antibakteri Minyak Atsiri Kulit Jeruk Pontianak (Citrus nobilis Lour. var. microcarpa) terhadap Bakteri Staphylococcus aureus dan Staphylococcus mutans meri ropiqa; Ika Ristia Rahman; Hadi Kurniawan; Erwan kurnianto
Journal Syifa Sciences and Clinical Research Vol 5, No 1 (2023): Volume 5 Edisi 1 2023
Publisher : State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jsscr.v5i1.18170

Abstract

Antibacterial is a substance that can inhibit the growth of bacteria and can kill bacteria that cause infection. Currently increasing resistance to antibiotics is an opportunity to utilize bioactive compounds from the diversity of plants in Indonesia, one of which is by utilizing Pontianak orange peels. Based on some literature, it is stated that essential oils from Pontianak orange peels can inhibit the growth of several types of bacteria. In this study, antibacterial tests were carried out on S.aureus and S.mutans bacteria. The essential oil of Pontianak orange peel was first tested for phytochemical screening and then an antibacterial test was carried out with several concentrations of 5%, 10%, 25%, and 50%, the antibacterial activity test was carried out using the disc diffusion method. The results of the phytochemical screening test showed that the essential oil of Pontianak orange peel contains flavonoids, saponins, and terpenoids. Furthermore, in testing the S.aerues bacteria, the essential oil of orange peel can have an inhibition zone with a range of 9-11 mm which is included in the strong antibacterial category, while in testing the inhibition of S. mutans bacteria, it is included in the moderate category, namely in the range of 7-10 mm. In the statistical test, there was no significant difference in the inhibition of S. mutans and S.aereus bacteria in inhibiting the growth of the orange peel essential oil as indicated by the diameter of the inhibition zone in the different treatment groups according to the concentration of orange peel essential oil.
FORMULASI NUTRASETIKAL SEDIAAN GUMMY CANDY JUS BUAH NANAS (Ananas comosus) SEBAGAI PENGHILANG PLAK GIGI Hairunnisa Hairunnisa; ika ristia rahman; Dian kartikasari; Erwan Kurnianto
Jurnal Ilmiah Pharmacy Vol 10, No 1 (2023)
Publisher : Sekolah Tinggi Kesehatan Al-Fatah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52161/jiphar.v10i1.461

Abstract

Karies gigi merupakan salah satu penyakit yang sering terjadi pada masyarakat yang diawali dengan terbentuknya plak gigi. Pencegahan karies gigi secara alami yaitu dengan menggunakan tumbuhan yang mengandung senyawa antibakteri. Buah nanas mengandung enzim bromelin, saponin, flavonoid dan tanin yang berkhasiat sebagai antibakteri. Pemanfaatan buah nanas sebagai produk nutrasetikal masih dirasa kurang. Penelitian ini bertujuan untuk menghasilkan sediaan gummy candy yang dapat dikonsumsi oleh masyarakat secara praktis dan menarik. Gummy candy dibuat dalam 3 formulasi dengan variasi konsentrasi jus buah nanas sebagai zat aktif. Jus buah nanas dibuat dengan menghaluskan daging buah nanas hingga menjadi jus. Pengujian sifat fisik gummy candy meliputi uji organoleptis, uji keseragaman bobot, dan uji hedonik yang kemudian hasilnya dibandingkan dengan persyaratan dalam literatur. Selain itu, juga dilakukan pengujian gummy candy jus buah nanas terhadap bakteri penyebab plak gigi. Dari hasil yang diperoleh, jus buah nanas dapat diformulasikan menjadi produk nutrasetikal yang baik dalam sediaan gummy candy serta memiliki aktivitas antibakteri terhadap bakteri penyebab plak gigi
FORMULASI HARD CANDY DENGAN KOMBINASI JAHE MERAH, LEMON DAN SEREH Ika Ristia Rahman; Hairunnisa Hairunnisa; Erwan Kurnianto; Dian Kartikasari; Ananda Hamdi
Jurnal Ilmiah Pharmacy Vol 10, No 2 (2023)
Publisher : Sekolah Tinggi Kesehatan Al-Fatah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52161/jiphar.v10i2.500

Abstract

Hard Candy merupakan sediaan penghantaran obat melalui mukosa rongga mulut dengan efek lokal dan sistemik. Jahe merah merupakan tanaman herbal yang dikenal dengan memiliki banyak khasiat, salah satunya antiemetic, kandungan gingerol dan shogaol yang memberikan rasa pedas dan aroma yang khas. Lemon selain kaya vitamin C juga mengandung antioksidan. Sereh memiliki banyak kegunaan dengan kandungan minyak atsiri yang dapat digunakan untuk mengatasi mual muntah dan masuk angin. Penelitian ini bertujuan untuk mengetahui parameter fisik sediaan, seperti uji organoleptik, uji pH, uji keseragaman bobot, uji kadar air dan tingkat kesukaan hard candy. Metode penelitian dilakukan dengan perbandingan ekstrak jahe merah (10:15:20). Analisis yang dilakukan adalah uji organoleptik, uji pH, uji keseragaman bobot, uji kadar air dan uji hedonik. Hasil uji organoleptik hard candy memberikan warna merah muda dan merah, rasa agak pedas dan pedas. Uji pH menunjukkan pH tertinggi yaitu formula 1 dengan nilai pH 3.71. Uji keseragaman bobot didapatkan ketiga fomula memenuhi persyaratan. Uji kadar air menunjukkan hasil pengujian pada ketiga formula memenuhi spesifikasi dengan kadar air tidak lebih dari 3,5%. Berdasarkan hasil uji kesukaan panelis, formula 3 adalah hard candy yang disukai panelis.
ANTIBACTERIAL ACTIVITY OF SILVER NANOCOLLOID GEL BIOSINTHESIZED BY Alocasia macrorrhizos PLANT EXTRACT AGAINST Staphylococcus aureus : UJI AKTIVITAS ANTIBAKTERI GEL NANOKOLOID PERAK HASIL BIOSINTESIS MENGGUNAKAN EKSTRAK TANAMAN KELADI SARAWAK (Alocasia macrorrhizos (L.)) TERHADAP BAKTERI Staphylococcus aureus Athiah Masykuroh; Ika Ristia Rahman; Hairunnisa; Nine Okta Meliadlina; Putry Fajaria Hardiani
BIOMA : JURNAL BIOLOGI MAKASSAR Vol. 9 No. 1 (2024): Bioma : Januari - Juni 2024
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

An antibacterial activity test has been conducted against Staphylococcus aureus bacteria on silver nanocolloids gel biosynthesized using Alocasia macrorrhizos plant extract which contains phenolic derivative compounds : polyphenols, flavonoids and cyanogenic glycosides. The AgNO3 concentration used in the silver nanocolloid biosynthesis process is 0.05 M;0,10 M and 0,15 M. The silver nanocolloids was diluted in the amount of 50% from the previous concentration and innovated into a gel form (formula I, II and III) then tested on Staphylococcus aureus bacteria. The measurement of of the clear zone formed around the disc paper was carried out to determine it’s antibacterial activity. Only the third variation meet the requirements of the physical evaluation test results as a gel form. All concentrations of silver nanocolloid gel preparations can inhibit the growth of Staphylococcus aureus bacteria as shown in observations obtained by the average diameter of the inhibition zone for formula I of 12.55 mm, formula II of 12.64 mm and formula III of 12.71 mm which is the zone of resistance formed was induced strong category (10-20 mm). The significance value with the One way ANOVA test is 0.000 (p<0.05), means that the average value of each variation is significantly different.
Co-Authors Abduh Ridha Ananda Hamdi Athiah Masykuroh Dian Kartikasari Erwan Kurnianto Erwan kurnianto Hadi Kurniawan Hairunisa Hairunisa Hairunnisa Hairunnisa Hairunnisa Nine Okta Meliadlina Putry Fajaria Hardiani Ropiqa, Meri Sulastri Herdaningsih Syarifah Nurhayati