Garuda - Garba Rujukan Digital

Kartini kartini

Fakultas Farmasi Universitas Surabaya, Kalirungkut, Surabaya ‐ Indonesia 60293

Author-ID : 3038597

Chemistry Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

Published : 3 Documents Claim Missing Document

Claim Missing Document

Articles

1

Formulasi Minuman Fungsional Kombinasi Jeruk Nipis (Citrus aurantifolia) dan Tomat (Solanum lycopersicum) dengan Metode Foam Mat Drying Lisa Calista Silvanus; Kartini; Alfian Hendra Krisnawan
CALYPTRA Vol. 9 No. 1 (2020): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (November)
Publisher : Perpustakaan Universitas Surabaya

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

Abstrak- Jeruk nipis dan tomat merupakan buah yang mengandung senyawa antioksidan seperti vitamin C, flavonoid, dan karotenoid. Pengolahannya menjadi serbuk minuman instan memudahkan konsumsi, meningkatkan nilai jual dan pemanfaatan, meningkatkan stabilitas fisik buah sehingga dapat dipasarkan lebih luas. Metode foam mat drying menggunakan suhu rendah sehingga proses pengeringan mampu menciptakan produk stabil senyawa yang termolabilnya. Pasta tomat digunakan untuk kombinasi dengan jeruk nipis untuk mengurangi rasa masam dan pahit yang khas dari pasta jeruk nipis. Serbuk jeruk nipis (1,25%) dan serbuk kombinasi jeruk nipis dan tomat (1,60%) memberikan kualitas kadar air, kriteria organoleptis, jumlah gula, dan bebas bahan tambahan pangan yang sesuai SNI. Aktivitas antioksidan serbuk yang dihasilkan diuji melalui peredaman radikal bebas nitrit oksida serbuk jeruk nipis (IC50 =4248,90±120,51) dan serbuk ombinasi jeruk nipis dan tomat (IC50 =4931,81±108,37). Hal ini menunjukkan perbedaan yang berbeda bermakna jika dianalisis statistik menggunakan SPSS versi 20.Kata Kunci: Jeruk nipis (Citrus aurantifolia), Tomat (Solanum lycopersicum), foam mat drying, IC50 Abstract– Lime and tomato are fruits that contain many antioxidant coumpounds such as vitamin C, flavonoids, and carotenoids. Processed to instant powder beverage will lead to easiness to drink, increase sale value, and increase the stability of storage so it could be sold in wider areas. Foam Mat Drying is a method that use low temperature of hot air that keep the thermolabil coumpounds safe then dry the samples faster because enlargement of surface that contact the air with foaming. Tomato paste is kombined with lime paste to mitigate the bitter taste from lime paste. The moisture content of lime powder (1,25%) and kombination lime and tomato powder (1,60%), the taste, the smell, the colour, and the free from additive compounds show the suitability to SNI criterias. The antioxidant activity from lime powder and the combination powder was analyzed with Nitric oxide scavenging activities. The value of IC50 performed that the antioxidant activity of lime powder is greater that kombination powder. The difference between these two powders was analyzed statisticaly with SPPS (vers.20).Keywords: Lime (Citrus aurantifolia), Tomato (Solanum lycopersicum), foam mat drying, IC50

Physical Characteristic and Antibacterial Activity of Silver Nanoparticles from Green Synthesis Using Ethanol Extracts of Phaleria macrocarpa (Scheff.) Boerl Leaves Tri Puji Lestari; Fitia Abbas Tahlib; Johan Sukweenadhi; Kartini kartini; Christina Avanti
Majalah Obat Tradisional Vol 24, No 1 (2019)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

The Green Synthesis method is widely developed due to its environmentally friendly, cost-effective, and easy application for nanoparticle-scale synthesis. Among all metal nanoparticles, silver nanoparticles are the most utilized products in the field of nanotechnology. Biomolecules contained in plant extracts can reduce the size of silver particles to nano size. This study aims to determine the antibacterial properties and activity of silver nanoparticles synthesized with the ethanol extract of mahkota dewa leaves. The formation of silver nanoparticles is monitored with UV-Vis absorption and its change in color. Parameters evaluated are shape, size, particle size distribution, composition, metal residue, and a functional group of nanoparticles, using Scanning Electron Microscopy (SEM), Particle Size Analyzer (PSA), X-Ray Diffraction (XRD), and Fourier Transform InfraRed (FTIR) instrument. The research on UV-Vis color and absorption show black silver color with the wavelength of 450-465nm. The characterization result shows spherical-shaped silver nanoparticle. Furthermore, PDI best value on concentration of 0.125% is 0,221±0,0482 with average particle size of 130,300±12,6858 nm. The diffraction pattern of silver nanoparticle with XRD test indicates that the nanoparticles contain the silver component. Antibacterial activity test shows that silver nanoparticles have a greater inhibition zone than AgNO3, and 0.125% ethanol extract of mahkota dewa leaves against Escherichia coli and Staphylococcus aureus. From the results of the study, it can be concluded that the ethanol extract from mahkota dewa leaves can be used as a bioreductor agent to produce silver nanoparticles which have greater antimicrobial activity compared to Ag and ethanol extract from mahkota dewa leaves.

Formulasi Sediaan Sabun Cuci Tangan Ekstrak Jeruk Nipis (Citrus aurantifolia) dan Efektivitasnya sebagai Antiseptik Nikmatul Ikhrom Eka Jayani; Kartini Kartini; Nurul Basirah
MPI (Media Pharmaceutica Indonesiana) Vol. 1 No. 4 (2017): DECEMBER
Publisher : Fakultas Farmasi, Universitas Surabaya

Citrus aurantifolia (lime) is the natural ingredients having potential activity as an antiseptic. Thisstudy aimed to formulate a hand wash liquid soap with active ingredients lime juice and to evaluate its antisepticactivity. Three different formulas (Formula I, Formula II, and Formula III, with a concentration of lime juice 20,30, and 40%, respectively) were evaluated for their pH, visual appearance, density, and viscosity. Antiseptic activitytest was carried out using the replica method. The result showed that lime juice hand wash soap had a transparent,homogen, pale yellow color, and lime odor. Viscosity and pH of the preparation did not meet the criteriaof SNI (National Standart of Indonesia). Moreover, the results showed that an increased of lime juice concentrationimplied a significant decrease in viscosity and pH of the lime juice hand wash. Antiseptic activity test was indicatedby the percentage of bacterial reduction. The percentage of bacterial reduction for Formula I, II, and IIIwere 61.25, 68.89, and 89.06%, respectively. Statistical evaluation using one-way Anova (α = 0.05) followed byLSD showed the percentage of bacterial reduction in three formulas were significantly different compared tothe control formula (percentage of bacterial reduction = 35.8%). However, when the result were comparedto the positive control (percentage of bacterial reduction = 71.79%), there was no significant difference.

Title

Found 3 Documents
Search

Abstract

Abstract

Abstract

Title Search

Found 3 Documents Search

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search