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All Journal Jurnal Tumbuhan Obat Indonesia Majalah Obat Tradisional INDONESIAN JOURNAL OF PHARMACY
Yosi Bayu Murti
Faculty Of Medicine Universitas Gadjah Mada, Jl. Farmako Skip 55281, Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Medicine & Pharmacology Public Health

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FORMULASI SIRUP EKSTRAK DAUN LEGUNDI (Vitex trifolia L.) Sulaiman, T. Nanda Saifullah; Murti, Yosi Bayu; Lisprayatna, Lalita
Majalah Obat Tradisional Vol 17, No 2 (2012)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (590.1 KB) | DOI: 10.14499/mot-TradMedJ17iss2pp34-38

Abstract

Daun legundi telah digunakan masyarakat Indonesia sebagai antiasma. Penelitian ini bertujuan untuk menghasilkan sirup ekstrak daun legundi dengan kualitas baik dan mengetahui perubahan kadar relatif viteksikarpin dalam sirup setelah formulasi. Sirup ekstrak daun legundi dibuat sejumlah 4 formula dengan variasi kadar propilen glikol (PG). Formula I (PG 11 %), formula II (PG 12 %), formula III (PG 13%), dan kontrol (tanpa PG). Masing-masing formula diuji sifat fisiknya (organoleptis, viskositas, waktu tuang, tanggap rasa), ditetapkan kadar relatif viteksikarpin terhadap ekstrak. Hasil penelitian menunjukkan bahwa semakin tinggi kadar propilen glikol, viskositas sirup semakin meningkat, waktu penuangan semakin bertambah, dan persentase kadar relatif viteksikarpin terhadap ekstrak semakin rendah. Pada penelitian ini, formula I (PG 11 %) merupakan formula terpilih karena memiliki rasa dan penampilan menarik, tingkat kekentalan yang rendah, endapan paling sedikit, kadar relatif viteksikarpin paling tinggi, dan lebih layak diterima pasar dibandingkan formula II, III, dan kontrol.
PEMBUATAN CHEWABLE LOZENGES EKSTRAK DAUN LEGUNDI (Vitex trifolia L. ) DENGAN VARIASI PROPORSI BASIS GLISERIN-GELATIN Sulaiman, TN. Saifullah; Aryani, Dina; Murti, Yosi Bayu
Majalah Obat Tradisional Vol 20, No 2 (2015)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.609 KB) | DOI: 10.14499/mot-TradMedJ20iss2pp103-109

Abstract

Daun Legundi (Vitex trifolia L.) sering digunakan dalam ramuan obat tradisional di Indonesia sebagai antiasma. Penggunaan tanaman ini dalam pengobatan dirasa kurang praktis dan kurang dapat diterima, sehingga perlu dibuat dalam sediaan yang lebih sesuai, misalnya chewable lozenges. Bahan yang dapat memberi tekstur kenyal adalah gliserin dan gelatin sebagai basisnya. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi proporsi basis (gliserin dan gelatin) terhadap sifat fisik chewable lozenges dan ketersediaan kembali viteksikarpin dari sediaan. Chewable lozenges diproduksi dengan metode cetak tuang (molding mixture method). Formula yang dibuat adalah tiga formula dengan variasi proporsi gliserin dan gelatin yaitu Formula I (10 % : 90 %), Formula II (20 % : 80 %) dan Formula III (30 % : 70 %). Chewable lozenges yang terbentuk diuji sifat fisik meliputi : uji keseragaman bobot, waktu melarut, kadar air, dan KLT-densitometri, serta uji tanggap rasa menggunakan kuesioner oleh responden. Data yang diperoleh dianalisis statistik dengan analisis varian satu jalan taraf signifikansi (α) = 0,05. Hasil penelitian menunjukkan bahwa adanya variasi proporsi gliserin dan gelatin mempengaruhi sifat fisik chewable lozenges ekstrak daun legundi, yaitu semakin besar proporsi gelatin memperlama waktu larut (signifikansi < 0,05), dan semakin besar proporsi gliserin menyebabkan kadar air chewable lozenges semakin tinggi (signifikansi < 0,05). Formulasi chewable lozenges berpengaruh pada ketersediaan kembali viteksikarpin dari sediaan, semakin besar proporsi gelatin maka kadar relatif viteksikarpin yang diperoleh kembali menjadi lebih rendah. Berdasarkan hasil uji tanggap rasa chewable lozenges ekstrak daun legundi secara subjektif, Formula II (20 % : 80 %) paling disukai oleh responden. 
FORMULASI HARD CANDY LOZENGES EKSTRAK DAUN LEGUNDI (Vitex trifolia L.) Sulaiman, T. Nanda Saifullah; Murti, Yosi Bayu; Alkarim, Mahfud
Majalah Obat Tradisional Vol 17, No 1 (2012)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.144 KB) | DOI: 10.14499/mot-TradMedJ17iss1pp15-21

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh variasi kadar gula (sukrosa dan glukosa) terhadap sifat fisik dan rasa, serta mengetahui tingkat kesukaan konsumen pada hard candylozenges ekstrak daun legundi.Hard candy lozenges diproduksi menggunakan metode peleburan dengan membuat tiga formula kombinasi sukrosa dan glukosa yaitu FI (70%:30%), FII (50%:50%), dan FIII (30%:70%). Hard candy lozenges diuji sifat fisik meliputi: keseragaman bobot, kekerasan, uji kadar air, waktu larut dan KLT-densitometri serta uji tanggap rasa menggunakan kuesioner dengan penilaian secara scoring oleh reponden. Hasil pengujian dianalisa menggunakan SPSS 11.0 for windows dengan taraf signifikansi (α) = 0,05. Hasil penelitian menunjukkan bahwa adanya variasi kadar sukrosa dan glukosa mempengaruhi sifat fisik hard candy lozenges ekstrak daun legundi yaitu meningkatkan kekerasan, dan memperlama waktu larut (p < 0,05) tetapi tidak mempengaruhi kadar air tablet (p > 0,05). Semakin banyak sukrosa yang digunakan maka tablet menjadi semakin keras dan waktu larut menjadi semakin lama. Berdasarkan hasil uji tanggap rasa hard candy lozenges ekstrak daun legundi secara subjektif, Formula III paling disukai oleh responden dengan perbandingan sukrosa dan glukosa 30%:70%.
PENGARUH WAKTU PEMANENAN DAN TINGKAT MATURASI DAUN TERHADAP KADAR VITEKSIKARPIN DALAM DAUN LEGUNDI (Vitex trifolia L.) Murti, Yosi Bayu; Dwinatari, Indrawan Kurnia
Majalah Obat Tradisional Vol 20, No 2 (2015)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.194 KB) | DOI: 10.14499/mot-TradMedJ20iss2pp110-116

Abstract

Legundi (Vitex trifolia L.) merupakan salah satu tanaman tradisional Indonesia yang belum banyak diteliti dan belum dikembangkan menjadi fitofarmaka. Daun legundi dapat digunakan untuk terapi pada penderita asma dengan kadar optimum. Oleh karena itu perlu dilakukan optimasi pemanenan daun legundi yang meliputi waktu dan tingkat maturasi daun. Optimasi waktu pemanenan dengan cara memanen daun legundi pada waktu yang berbeda yaitu pagi, siang, dan sore hari, sedangkan untuk optimasi tingkat maturasi daun dengan cara memanen daun nomor satu sampai lima dari ujung termuda, selanjutnya ditetapkan waktu pemanenan dan daun yang memberikan kadar viteksikarpin optimum. Pengukuran kadar viteksikarpin ditetapkan secara KLT-densitometri kemudian dianalisis menggunakan software Wincats dan Microsoft Office Excel 2007. Kadar viteksikarpin dalam daun legundi paling tinggi dipanen pada sore hari, kemudian siang hari, dan paling rendah pada pagi hari. Kadar viteksikarpin dalam daun legundi paling tinggi pada daun ke-2, kemudian daun ke-1, daun ke-3, daun ke-4, dan paling rendah pada daun ke-5. Pemanenan yang memberikan kadar viteksikarpin optimum yaitu pemanenan di sore hari dengan memetik daun ke-1 sampai daun ke-3.
FORMULASI TABLET EFFERVESCENT EKSTRAK RIMPANG JAHE EMPRIT (Zingiber officinale Rosc.) DENGAN VARIASI KADAR ASAM SITRAT DAN ASAM TARTRAT Mufrod, Mufrod; Kartikasari, Sekararum Diah; Murti, Yosi Bayu
Majalah Obat Tradisional Vol 20, No 2 (2015)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695.884 KB) | DOI: 10.14499/mot-TradMedJ20iss2pp124-132

Abstract

Jahe (Zingiber officinale Rosc.) memiliki khasiat sebagai anti emetik. Rimpang jahe biasanya dikonsumsi sebagai  minuman penyegar instan seduhan sehingga perlu dibuat menjadi sediaan yang lebih efektif, efisien dan menarik. Penelitian ini bertujuan untuk memformulasikan rimpang jahe menjadi sediaan tablet effervescent dengan menggunakan variasi kadar asam sitrat dan asam tartrat. Ekstrak kering jahe dibuat dengan metode ekstraksi menggunakan etanol 70% dan diuapkan dengan spray dryer. Ekstrak dibuat menjadi 5 formula dengan variasi jenis dan jumlah sumber asam menggunakan metode peleburan. Granul yang diperoleh diuji sifat fisiknya meliputi uji waktu alir, indeks tap, sudut diam, daya serap air, kompaktibilitas, densitas massa, kadar air dan kadar fenolik total. Granul tersebut ditablet dan diuji sifat fisik tablet meliputi keseragaman bobot, kerapuhan, kekerasan, waktu larut, uji tanggap rasa, dan kadar fenolik total. Data yang diperoleh dianalisis menggunakan Anova One Way dengan taraf kepercayaan 95%. Hasil uji sifat fisik granul dan tablet effervescent ekstrak rimpang jahe menunjukkan bahwa formula III (50% asam sitrat) merupakan formula terbaik karena memenuhi persyaratan fisik granul dan tablet. Sedangkan formula V (100% asam tartrat) merupakan formula yang memberikan kestabilan kadar fenolik yang paling besar.
Hypoglycemic Activity and Pancreas Protection of Combination Juice of Mengkudu (Morinda citrifolia Linn.) Juice and Temulawak (Curcuma xanthorrhiza Roxb.) Juice on Streptozotocin-Induced Diabetic Rats Santoso, Bilal Subchan Agus; Sudarsono, Sudarsono; Nugroho, Agung Endro; Murti, Yosi Bayu
Indonesian Journal of Pharmacy Vol 29 No 1, 2018
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1451.748 KB) | DOI: 10.14499/indonesianjpharm29iss1pp16

Abstract

Mengkudu fruit contains scopoletin and temulawak rhizome contains curcumin have been observed because they have strong antioxidant activity and they were used traditionally as antidiabetic. This research aimed to evaluate effect of antihyperglycemic and pancreas protection of juice combination of mengkudu fruit juice (MFJ) and temulawak rhizome juice (TRJ) on diabetes rats which were inducted with streptozotocin (STZ). Rats were grouped into 7 groups, each of group consisting 5 rats. Each of group was treated accordingly for 28 days except for a normal group of rats. Rats taken blood from the plexus retroorbitalis for examination of blood glucose levels every week. On the last day, rats blood was examined for malondialdehyde (MDA) levels. After that the rats were turned off for examination of pancreatic morphological conditions. The results showed that diabetic rats given MFJ-TRJ combination juice experienced a significant decrease in blood glucose levels, a significant decrease in MDA levels and improvement pancreas morphology when compared with the negative control group. The conclusion of this research was giving combination juice of MFJ-TRJ juice can decreased blood glucose level, decreased MDA level and can improved pancreas morphology condition.
FORMULASI HARD CANDY LOZENGES EKSTRAK DAUN LEGUNDI (Vitex trifolia L.) Mahfud Alkarim; Yosi Bayu Murti; T. Nanda Saifullah Sulaiman
Majalah Obat Tradisional Vol 17, No 1 (2012)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.144 KB) | DOI: 10.22146/tradmedj.8000

Abstract

The purpose of this study is to determine the effect of sugar level variations (sucrose and glucose) to the physical properties and flavor, as well as to determine the level of consumer preferences on hard candy lozenges of Legundi leaf extract. Hard candy lozenges are produced using the fusion method to create three formulas contain combination of sucrose and glucose, which is FI (70%: 30%), FII (50%: 50%), and FIII (30%: 70%). Hard candy lozenges were tested the physical properties include: uniformity of weight, hardness, moisture content test, a soluble and TLC-densitometry and responsive taste test using a questionnaire with scoring assessment by respondents. The test results were analyzed using SPSS 11.0 for windows with a significance level (α) = 0.05. The results showed that the variation of sucrose and glucose levels affect the physical properties of hard candy lozenges of Legundi leaf extract that increases the hardness level, and increase the time to dissolve (p <0.05) but did not affect the water content of the tablet (p> 0.05). The more sucrose is used it increase the hardness of the tablets and dissolve into the longer time. Based on the perceptive sense test results subjectively of hard candy lozenges of Legundi leaf extract, Formula III is the most favored by respondents with sucrose and glucose ratio of 30%: 70%.
FORMULASI SIRUP EKSTRAK DAUN LEGUNDI (Vitex trifolia L.) Lalita Lisprayatna; Yosi Bayu Murti; T. Nanda Saifullah Sulaiman
Majalah Obat Tradisional Vol 17, No 2 (2012)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (590.1 KB) | DOI: 10.22146/tradmedj.8005

Abstract

Daun legundi (Vitex trifolia) has been used by Indonesian people as antiasthma. This research aims to produced the good quality syrup of extract of daun legundi and also to evaluate the relative level change of viteksikarpin in syrup after formulation. Syrup of extract of daun legundi was made for 4 formulas of variation of propylene glycol (PG) level. Formula 1 (PG 11%), formula 2(PG 12%), formula 3 (PG 13%) and control (without PG). Each formula was tested for physical characteristic (organoleptic, viscosity, time of flow, flavor test), relative level of viteksikarpin against extract. The result showed that increase of propylene glycol level was increased the viscosity syrup and time of flow while the percentage of relative level of viteksikarpin against extract was decreased. In this research, formula 1 (PG 11%) was the selected formula because it has a good flavor and appearance, less viscosity, least precipitate, highest relative level of viteksikarpin and acceptable in the market.
PEMBUATAN CHEWABLE LOZENGES EKSTRAK DAUN LEGUNDI (Vitex trifolia L. ) DENGAN VARIASI PROPORSI BASIS GLISERIN-GELATIN TN. Saifullah Sulaiman; Dina Aryani; Yosi Bayu Murti
Majalah Obat Tradisional Vol 20, No 2 (2015)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.609 KB) | DOI: 10.22146/tradmedj.8079

Abstract

Legundi Leaf (Vitex trifolia L. ) often used in traditional medicine as anti asthma in Indonesia. The use of this plant in treatment is less practical and less accepted, so it needs to make in more appropriate preparation like chewable lozenges. Materials that can provide chewy texture are glycerin and gelatin. The goal from this research is to know the variations effect in the proportion of base glycerin – gelatin to physical properties of chewable lozenges and viteksikarpin bioavailability from preparation.  Chewable lozenges was made with molding mixture method. There are three formulas with variations in the glycerin- gelatin proportions, those were Formula I (10 % : 90 %), Formula II (20 % : 80 %) dan Formula III (30 % : 70 %). Formed chewable lozenges was tested physical properties includes weight uniformity test, dissolving time, water content, TLC –densitometry  and taste test using questionnaire response by respondent. Obtained data analyzed statistically with one way variance analysis the level of confidence (α) = 0,05. Result showed that presence variant in the proportion of glycerin and gelatin affected physical properties of legundi leaf extract chewable lozenges. The more proportion of gelatin will lengthen dissolving time (significance < 0,05), and the more proportion of glycerine the higher water level of chewable lozenges (significance < 0,05). Formulation of chewable lozenges affect to bioavailability of viteksikarpin from  preparation. The more proportion of gelatin the fewer bioavailability of viteksikarpin. Based on taste test legundi leaf extract chewable lozenges subjectively, formula II is the most favorite by respondent. 
PENGARUH WAKTU PEMANENAN DAN TINGKAT MATURASI DAUN TERHADAP KADAR VITEKSIKARPIN DALAM DAUN LEGUNDI (Vitex trifolia L.) Yosi Bayu Murti; Indrawan Kurnia Dwinatari
Majalah Obat Tradisional Vol 20, No 2 (2015)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.194 KB) | DOI: 10.22146/tradmedj.8080

Abstract

Legundi (Vitex trifolia L.) is one of Indonesia’s traditional crops that have not been studied and developed into fitofarmaka. Legundi leaves can be used for therapy in asthmatics with optimum level. Therefore it is necessary for optimization of harvesting Legundi leaves which includes time and degree of maturation of the leaves. Harvesting time optimization by means of harvesting the leaves at the different times i.e. morning, noon, and evening, while the leaf maturation level optimization by way of harvesting leaves numbered one through five of the youngest end, then the time of harvesting and leaves that provide optimum levels of viteksikarpin were assigned. Measurements of viteksikarpin assigned using TLCdensitometry then analyzed using Wincats software and Microsoft Office Excel 2007. The highest viteksikarpin levels in Legundi leaves harvested in the afternoon, then during the day, and the lowest in the morning. The highest viteksikarpin levels of Legundi leaves were on second leaf, first leaf, third leaf, fourth leaf, and the lowest on fifth leaf. Optimum levels of viteksikarpin in Legundi leaves was harvested in the afternoon by picking the first until the third leaf.
Co-Authors Akhmad Kharis Nugroho Damiana Nitya Kanistri Damiana Nitya Kanistri Desi Riza Pratiwi Dewi Setyaningsih Dina Aryani Dina Aryani, Dina Enade Perdana Istyastono Hari Purnomo Indrawan Kurnia Dwinatari Indrawan Kurnia Dwinatari, Indrawan Kurnia Kuswandi Kuswandi Kuswandi Kuswandi Lalita Lisprayatna Lalita Lisprayatna, Lalita Mahfud Alkarim Mahfud Alkarim, Mahfud Mufrod Mufrod mufrod mufrod Muhammad Radifar Nugroho, Agung Endro Ratih Anggar Kusumaningtyas Ropiqa, Meri Santoso, Bilal Subchan Agus Sekararum Diah Kartikasari Sekararum Diah Kartikasari, Sekararum Diah Shanti Listyawati Sindu Nuranto Sisca Devi Sismindari Sismindari Sofa Farida Sofia Mubarika Sudarsono, Sudarsono T. Nanda Saifullah Sulaiman T. Nanda Saifullah Sulaiman, T. Nanda Saifullah Tatang Irianti TN. Saifullah Sulaiman TN. Saifullah Sulaiman, TN. Saifullah