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AKTIVITAS ANTIOKSIDAN EKSTRAK METANOL BUAH PAPRIKA HIJAU (Capsicum annum L.) Warsi, Warsi; Guntarti, Any
PHARMACIANA Vol 3, No 1: Mei 2013
Publisher : PHARMACIANA

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Abstract

Paprika hijau (Capsicum annum L.) banyak mengandung –karoten (provitamin A), vitamin E serta vitamin C yang berkhasiat sebagai antioksidan. Tujuan penelitian ini ialah untuk mengetahui daya antioksidan dari buah paprika hijau(Capsicum annum L). Analisis aktivitas antioksidan dalam penelitian ini digunakan metode penangkap radikal DPPH (1,1–difenil–2–pikrilhidrazil). Sampel dipreparasi dengan cara maserasi selama 4 hari menggunakan metanol. Ekstrak kental yang diperoleh dilakukan analisis secara kualitatif dengan pereaksi DPPH 0,4 mM. Hasil analisis tersebut menunjukkan bahwa buah paprika hijau mempunyai daya antioksidan. Absorbansinya kemudian dilakukan pengukuran menggunakanspektrofotometer UV–Vis pada panjang gelombang 517 nm. Hasil analisis aktivitas antioksidan ekstrak metanol paprika hijau diperoleh nilai EC50 sebesar 0,3399 ± 0,01408 mg/ml.
PENETAPAN KADAR ASAM BENZOAT DALAM BEBERAPA MERK DAGANG MINUMAN RINGAN SECARA SPEKTROFOTOMETRI ULTRAVIOLET Irna Wati, Wahyu; Guntarti, Any
PHARMACIANA Vol 2, No 2: November 2012
Publisher : PHARMACIANA

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Abstract

Asam benzoat merupakan salah satu pengawet sintetik yang bekerja efektif pada pH 2,5-4,0 sehingga banyak digunakan pada makanan atau minuman yang bersifat asam. Penelitian ini bertujuan untuk mengetahui kadar asam benzoat dalam berbagai merk dagang minuman ringan, kesesuaiannya dengan Permenkes RI No.722/ Menkes/Per/IX/88 tentang bahan tambahan pangan, dan apakah terdapat perbedaan kadar asam benzoat dalam minuman ringan dengan merk yang berbeda. Penetapan kadar asam benzoat dilakukan secara spektrofotometri ultraviolet, yang sebelumnya asam benzoat dari sampel diekstraksi dengan pelarut kloroform. Secara kualitatif ditemukan bahwa semua sampel mengandung asam benzoat. Secara kuantitatif, kadar asam benzoat dalam sampel Merk A 227,73 mg/kg bahan; Merk B 182,38 mg/kg bahan; Merk C 259,52 mg/kg bahan; Merk D 325,01 mg/kg bahan; Merk E 357,33 mg/kg bahan. Dari hasil penelitian tersebut dapat diketahui bahwa terdapat perbedaan kadar asam benzoat dalam minuman ringan dengan merk yang berbeda. Penggunaan asam benzoat dalam minuman ringan sesuai dengan Permenkes RI No.722/ Menkes/Per/IX/88, tidak melebihi batasan maksimal yang ditentukan yaitu sebesar 600 mg/kg bahan.
AKTIVITAS ANTIOKSIDAN EKSTRAK METANOL BUAH PAPRIKA HIJAU (Capsicum annum L.) warsi, Warsi; Guntarti, Any
PHARMACIANA Vol 3, No 1: Mei 2013
Publisher : PHARMACIANA

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

Abstract

Paprika hijau (Capsicum annum L.) banyak mengandung –karoten (provitamin A), vitamin E serta vitamin C yang berkhasiat sebagai antioksidan. Tujuan penelitian ini ialah untuk mengetahui daya antioksidan dari buah paprika hijau(Capsicum annum L). Analisis aktivitas antioksidan dalam penelitian ini digunakan metode penangkap radikal DPPH (1,1–difenil–2–pikrilhidrazil). Sampel dipreparasi dengan cara maserasi selama 4 hari menggunakan metanol. Ekstrak kental yang diperoleh dilakukan analisis secara kualitatif dengan pereaksi DPPH 0,4 mM. Hasil analisis tersebut menunjukkan bahwa buah paprika hijau mempunyai daya antioksidan. Absorbansinya kemudian dilakukan pengukuran menggunakanspektrofotometer UV–Vis pada panjang gelombang 517 nm. Hasil analisis aktivitas antioksidan ekstrak metanol paprika hijau diperoleh nilai EC50 sebesar 0,3399 ± 0,01408 mg/ml.
AKTIVITAS ANTIOKSIDAN EKSTRAK METANOL BUAH PAPRIKA HIJAU (Capsicum annum L.) Guntarti, Any; warsi, warsi
PHARMACIANA Vol 3, No 1: Mei 2013
Publisher : PHARMACIANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.03 KB)

Abstract

Paprika hijau (Capsicum annum L.) banyak mengandung –karoten(provitamin A), vitamin E serta vitamin C yang berkhasiat sebagai antioksidan. Tujuanpenelitian ini ialah untuk mengetahui daya antioksidan dari buah paprika hijau(Capsicum annum L). Analisis aktivitas antioksidan dalam penelitian ini digunakanmetode penangkap radikal DPPH (1,1–difenil–2–pikrilhidrazil). Sampel dipreparasidengan cara maserasi selama 4 hari menggunakan metanol. Ekstrak kental yangdiperoleh dilakukan analisis secara kualitatif dengan pereaksi DPPH 0,4 mM. Hasilanalisis tersebut menunjukkan bahwa buah paprika hijau mempunyai dayaantioksidan. Absorbansinya kemudian dilakukan pengukuran menggunakanspektrofotometer UV–Vis pada panjang gelombang 517 nm. Hasil analisis aktivitasantioksidan ekstrak metanol paprika hijau diperoleh nilai EC50 sebesar 0,3399 ±0,01408 mg/ml.
PENETAPAN KADAR ß-KAROTEN PADA BEBERAPA JENIS CABE (Genus Capsicum) DENGAN METODE SPEKTROFOTOMETRI TAMPAK Octaviani, Tri; Guntarti, Any; Susanti, Hari
Pharmaciana Vol 4, No 2 (2014): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.451 KB) | DOI: 10.12928/pharmaciana.v4i2.1566

Abstract

Beta carotene is provitamin essential role for vitamin A formation. Most of vitamin Asources are ß-carotene. In the body, ß-carotene will be converted into vitamin A. Chilies areconsidered as one of the essential food. Chillies are known as very good sources of ß-carotene.Therefore, it is important to conduct a research in order to observe the content of ß-carotene inthe chillies using visible spectrophotometry. Fresh chillies were extracted with a mixture ofhexane:acetone:ethanol (2:1:1) v/v using a maceration method. After the extraction process wascomplete, aquabidest was added. The extraction result was non-polar phase. It was separatedand evaporated. The residue was further subjected to qualitative and quantitative analysis102 Pharmaҫiana, Vol. 4, No. 2, 2014: 101-109obtained. Qualitative analysis by using Carr-Price method. Determination of ß-carotene wasconducted using visible spectrophotometry method at 452,4 nm. The qualitative test resultsshowed that the Capsicum annuum L. Var. abreviatum Fingerhuth, Capsicum annuum L. Var.Longum sendt) and Capsicum frutescens L. contain ß-carotene. From the research, it wasobtained that the average levels of ß-carotene on the Capsicum annuum L. Var. abreviatumFingerhuth was (10,54±0,07) mg/100g, Capsicum annuum L. Var. Longum sendt was(5,57±0,13) mg/100g and Capsicum frutescens L. was about (0,36±0,01) mg/100g. Statisticalanalysis using LSD test of ß-carotene levels in the Capsicum annuum L. Var. abreviatumFingerhuth, Capsicum annuum L. Var. Longum sendt) and Capsicum frutescens L. weresignificantly different at P of 0.05.
PENGARUH UKURAN PARTIKEL BERAS HITAM (Oryza sativa L.) TERHADAP RENDEMEN EKSTRAK DAN KANDUNGAN TOTAL ANTOSIANIN Maulida, Ria; Guntarti, Any
Pharmaciana Vol 5, No 1 (2015): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.845 KB) | DOI: 10.12928/pharmaciana.v5i1.2281

Abstract

Black rice has been tested for its high anthocyanin content. Black rice can be one of the potential sources of anthocyanin. Particle size is one of factors which influences amount of isolated  biocompound  in maceration process. Decreasing particle size can increase the amount of isolated  biocompound and extract yield value. The high value of extract yield shows effectiveness of maceration process. In this research, particle size variation has been done maceration process for investigating its influence on black rice extract yield and total anthocyanin content of maceration  result. This study used black rice ( Oryza sativa L.) from Beringharjo market, Yogyakarta. Maceration  with solvent of ethanol 96% add ed HCl 37% until pH 1,0(1:6) is done for 6 x 24 hours, with particle  size variation: mesh 20/40, 40/60 and whole bran of black rice. Data of extract yield and total  anthocyanin content are analyzed by using one-way ANOVA with confidence level 95%. The results  revealed that extract yield and total anthocyanin content of black rice extract with particle size  variation: mesh 20/40, 40/60 and whole bran of black rice intact 6%; 16%; 11,26%; and  30,76 mg/100  g; 1167,80 mg /100 g; 322,23 mg/100 g, respectively. There is significant difference  between  tested groups (P< 0,05). We concluded that particle size of black rice influences extract yield  and total anthocyanin content of maceration result.
Uji Aktivitas Penangkapan Radikal Bebas Ekstrak Etanol Daun Mangkokan (Nothopanax scutellarium (Burm.f) Merr.) Menggunakan Metode DPPH (1,1-Difenil-2-Pikrilhidrazil) dengan Variasi Suhu Pengeringan farida, fitri; guntarti, any
Farmasains : Jurnal Ilmiah Ilmu Kefarmasian Vol 4 No 2 (2017)
Publisher : Universitas Muhammadiyah Prof. DR. HAMKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.377 KB) | DOI: 10.22236/farmasains.v4i2.3362

Abstract

Mangkokan leaves contains flavonoids that are known as natural antioxidant source. The aim of this study is to find the effect of drying temperature variations towards free radical scavenging activity of mangkokan leaves. Mangkokan leaves macerated with 96% ethanol and dried at 40oC, 50oC, and 60oC. Then were macerated with ethanol 96%. Antioxidant activity tested by DPPH method and quercetin was used as positive control. Dry shrinkage with temperatures at 40oC, 50oC, and 60oC were: (9.25 ± 0.276)%; (8.76 ± 0.348)% and (7.97 ± 0.372)%, respectively. Water content at 40oC, 50oC and 60oC were: (5.13 ± 0.575)%; (4.53 ± 0.512)% and (4.04 ± 0.575)%, respectively. The antioxidant potency of 96% ethanolic mangkokan leaves by ES50 value at drying temperatures 40oC, 50oC, 60oC and quercetin were (1.75 ± 0.058); (2.39 ± 0,089); (5.38 ± 0,078) mg/ml and (9.16x10-4 ± 4.36x10-5) mg/ml. Ethanolic extract of mangkokan leaves which dried at 40oC has biggest radical DPPH scavenging activity but much weaker than quercetin.  
Authentication of Wild Boar Meat in Meatball Formulation Using Differential Scanning Calorimetry and Chemometrics Guntarti, Any; Rohman, Abdul; Martono, Sudibyo; Yuswanto, Agustinus
Journal of Food and Pharmaceutical Sciences Vol 5, No 1 (2017): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.177 KB) | DOI: 10.14499/jfps

Abstract

Bakso or meatball is one of the Indonesian favorite foods, commonly made from beef. This food is quite popular among Indonesian societies. Due to the high price of beef, unethical producers may adulterate beef with wild boar meat (WBM). In this study, the potential use of differential scanning calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of WBM in meatball formulation. Oil extracted from WBM is characterized by significantly different cooling and heating DSC thermal profiles. The change of characteristic exothermic and endothermic event in oil with increasing crystallization, melting enthalpy and developing both process over a narrower temperature range is investigated. In this research, we developed DSC and multivariate calibration of Partial Least Square (PLS) calibration to analyze WBM in beef meatball. Meanwhile, the chemometrics of Principle Componen Analysis (PCA) is used to classify WBM and beef in the meatball. The validation model using crystalization profiles yield the coefficient of determination (R2) of 0.999 for the correlation between actual value of WBM (x-axis) and DSC predicted value (y-axis) with equation of y= 0.9999 x + 0.0027, root mean square error of cross validation (RMSECV) of 0.380%, and root mean square error of prediction (RMSEP) of 0.203%. PCA is successfully used for classification of WBM in beef meatball. DSC in combination with PLS and PCA can be an alternative technique for analysis of WBM in meatball.Key words: Differential scanning calorimetry, Wild bear meat, Crystallization profile, Melting profile, Partial least square.