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Eka Margaret Sinaga
Program Studi D3 ANAFARMA, Universitas Sari Mutiara Indonesia
Medicine & Pharmacology

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UJI AKTIVITAS ANTIJAMUR EKSTRAK ETANOL KULIT BAWANG PUTIH (Allium sativum) DENGAN METODE DIFUSI CAKRAM Panal Sitorus; Eka Margaret Sinaga; Jon Kenedy Marpaung; Ayu Vevariantina
Jurnal Farmanesia Vol 5 No 2 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v5i2.2735

Abstract

Fungal infections rarely cause dangerous conditions, one of which is Candida albicans. The use of antifungal drugs for the treatment of infectious diseases caused by fungi is now quite a lot, but the problem faced now is the occurrence of side effects for users, such as allergies, to other toxic hazards. Garlic (Allium sativum) since antiquity has shown broad antibiotic properties against gram-positive and gram-negative bacteria, including against multi-antibiotic-resistant strains. The purpose of this study was to determine the antifungal activity and effectiveness of ethanol extract of garlic peel against the fungus Candida albicans. The results showed that the yield of fresh simplicia was 10%, the extract yield was 8%. Examination of simplicia characteristics resulted in water content of 7.98%, water-soluble extract content of 18.11%, ethanol-soluble extract content of 7.30%, ash content of 1.06%, and acid insoluble ash content of 0.27%. Phytochemical screening results stated that garlic peel simplicia contained secondary metabolites of alkaloids, flavonoids, and saponins. The results of the inhibition test against the fungus candida Albicans using ethanol extract of garlic peel found antifungal effectiveness on the fungus candida Albicans. The conclusion of this study is that the ethanolic extract of garlic peel at concentrations of 500%, 400%, 300%, 200%, and 100% was less effective against the fungus Candida albicans.
UJI AKTIVITAS ANTIOKSIDAN DALAM BEBERAPA MINUMAN YOGHURT DENGAN METODE DPPH (1,1-Diphenyl-2-Picryhydrazil) Yettrie Simarmata; Eka Margaret Sinaga; Maringan Silitonga
Jurnal Farmanesia Vol 5 No 2 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v5i2.2736

Abstract

Antioxidants are chemical compounds that can donate one or more electrons (electron donors) to free radicals to inhibit oxidative reactions. One example that has the potential as an antioxidant is yogurt. Yogurt is a food that contains a number of live bacteria that have a beneficial effect on health because it has antioxidant, antimicrobial, antidiarrheal activity and can boost the immune system. There are several factors that can affect the antioxidant activity of yogurt including temperature, storage conditions, and additional ingredients used such as adding fruit flavors. The purpose of this study was to determine the antioxidant activity of probiotics from yogurt drinks with various brands. Samples were taken from supermarkets in Medan City with 3 different brands coded A, B, and C. The antioxidant activity was determined by the DPPH (1,1-diphenyl-2-picrylhydrazyl) method using a visible spectrophotometer measured at wavelengths. 516 nm. The results showed that there were two samples of yogurt drink coded A and B which were included in the strong category and code C samples were included in the weak category. Yogurt drink with brand code A has the strongest antioxidant activity compared to other brand yogurt drinks (B and C) with IC50 values from samples code A (80.52 ml), B (90.14 ml), and C (194, 81 ml).
FORMULASI SEDIAAN ANTISEPTIK DARI BUAH RIMBANG (Solanum torvum) SEBAGAI HAND SANITIZER Siti Maimunah; Yettrie Simarmata; Eka Margaret Sinaga
Jurnal Farmanesia Vol 5 No 2 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v5i2.2738

Abstract

Rimbang fruit (Solanum torvum) has properties as a skin antiseptic. Rimbang fruit extract (Solanum torvum) which has been isolated has antibacterial activity against Staphylococcus aureus bacteria. This is because the Rimbang fruit extract (Solanum torvum) contains compounds such as solasonins, glucosides, saponins, and sterolins. Formulation and testing of antibacterial activity of hand sanitizer gel preparations of Rimbang fruit extract and evaluation of the physical quality of hand sanitizer preparations. Rimbang fruit extract was made by the maceration method using 70% ethanol. Then it was evaporated using a rotary evaporator and the remaining solvent was evaporated until a thick extract was formed. Testing of antibacterial activity by agar diffusion method using disc paper against Staphylococcus aureus by measuring the diameter of the zone of inhibition of bacterial growth. The concentration of Rimbang fruit extract and hand sanitizer gel formula used (F1) 0.5% and (F2) 1%; Evaluation of the physical quality of the hand sanitizer preparation includes organoleptic test, homogeneity test, and pH test. The results of the antibacterial activity test of Rimbang fruit extract against Staphylococcus aureus at a concentration of 0.5% with an inhibitory diameter of 5.2 mm. Meanwhile, the results of the gel hand sanitizer activity test of Rimbang fruit extract obtained the inhibition of Staphylococcus aureus bacteria at a concentration of 1% with a diameter of 9.0 mm.
FORMULASI KRIM ANTI-AGING DARI EKSTRAK KULIT BUAH JERUK LEMON (Citruslimon) Yosy Cinthya Eriwaty Silalahi; Eka Margaret Sinaga; Cut Masyithah Thaib
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Anti-aging is a preparation that is useful for preventing or slowing down the effects of aging such as wrinkles, dark spots, rough skin, and enlarged pores. Lemon peel contains flavonoids, namely hesperidin which can prevent aging and can improve skin health. This study aims to formulate anti-aging cream preparations, test the anti-aging effect, and determine the best concentration of anti-aging cream from lemon peel extract. The concentration of lemon peel extract used as a cream ingredient are: 2.5%, 5%, 7.5%, 10%. The tests carried out were homogeneity test, determination of emulsion type, pH, stability observation, skin irritation test. The test was carried out for 4 weeks. The results showed that the anti-aging cream preparations produced were homogeneous and showed an o/w type. The pH test when the cream was made was: 6-7 and after 12 weeks of storage, it was: 5-7. Anti-aging cream preparations have shown a significant increase in skin effects after 1 week, 2 weeks, 3 weeks, and 4 weeks. F5 (10% cream) provides the best anti-aging effectiveness. Lemon peel extract can be formulated into an o/a cream preparation that is able to provide anti-aging effects on the skin. Formula 5 (F5) with a concentration of 10% lemon peel extract was the most.
IDENTIFIKASI ANTALGIN DALAM JAMU PEGAL LINU SECARA KROMATOGRAFI LAPIS TIPIS Supartiningsih Supartiningsih; Eka Margaret Sinaga; Maringan Silitonga
Jurnal Farmanesia Vol 6 No 2 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v6i2.2754

Abstract

Traditional medicine is an ingredient or ingredient in the form of plant material, animal material, mineral material, preparation of extracts (galenic), or a mixture of these materials which have been used for generations. Jamu is traditional medicine, in general, herbal medicine cannot cure all kinds of diseases and its natural effect is not as fast as chemical drugs. Lately, medicinal chemicals are often added which are prohibited under the provisions of BPOM (Food and Drug Supervisory Agency). Antalgin is an analgesic-antipyretic and anti-inflammatory drug. Identification of antalgin in herbal aches and pains by thin layer chromatography aims to determine whether the herbal aches and pains circulating around Jalan Captain Muslim, Medan city contain levorphanoll drug chemicals or not. Antalgin identification in herbal pain relief was applied using Thin Layer Chromatography method with 60 F Silica gel stationary phase and chloroform-acetone-toluene (65: 25:10) mobile phase. From the results of identification by thin-layer chromatography (TLC) on herbal pain relief, it was found that the Rf value of the chromatogram spot on the levorphanol 0.16 reference standard was close to the sample Rf value (E) of 0.12. Based on the examination that has been carried out, it can be concluded that the positive herbal pain relief contains levorphanol drug chemicals so that the sample (E) tested does not meet the requirements.
ANALISIS MINERAL KALSIUM (Ca) DAN ZAT BESI (Fe) DENGAN VARIASI WAKTU PERENDAMAN PADA PEMBUATAN SUSU KEDELAI SECARA SPEKTROFOTOMETRI SERAPAN ATOM Eka Margaret Sinaga; Yosy Cinthya Eriwaty Silalahi; Artha Yuliana Sianipar
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i1.2768

Abstract

Minerals, calcium, and iron are needed for humans to stay healthy and active and have various roles in the human body. The purpose of this study was to determine the levels of calcium and iron in SK1, SK2, SK3, and SK4 milk. To compare calcium and iron levels in SK1, SK2, SK3, and SK4 milk. The results of the determination of calcium and iron levels by atomic absorption spectrophotometry showed that there was a difference in the content of calcium and iron in SK3 soy milk (12.178 ± 46, 399 mg/100 ml), SK1 milk (5, 3008 ± 8, 798 mg/100). ml), SK2 milk (9, 8821 ± 55, 676 mg/100 ml), SK4 milk (4, 8634 ± 125, 845). The iron content of SK4 milk is (1.3851 ± 82.709 mg/100 ml), SK1 milk is (0.5501 ± 68.924 mg/100 ml), SK2 milk is (0.6450 ± 50.026 mg/100 ml), SK3 milk of (0.7464 ± 64 mg/100 ml). The results showed that SK3 soy milk contained more calcium than SK1, SK2, and SK4. The results of iron levels showed that SK4 soy milk contained greater iron than SK1, SK2, and SK3 soy milk.
PENETAPAN KADAR PROTEIN DALAM SUSU FORMULA BAYI DAN ASI DI MEDAN SECARA KJELDAHL Eka Margaret Sinaga; Siti Maimunah; Erly Sitompul
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Breast milk (ASI) is the best food for babies. Breast milk has advantages compared to other milk, including guaranteed cleanliness, the composition of breast milk is also very suitable for digestion, growth, and development of babies, one of the compositions contained in breast milk is protein. Currently, many mothers cannot breastfeed their own babies, so they choose infant formula as a substitute for breast milk. The purpose of this study was to determine differences in protein levels in infant formula and breast milk. Determination of protein content was carried out using the Kjeldahl method which is a simple method for determining total nitrogen in protein and other nitrogen-containing compounds. The Kjeldahl method is carried out through 3 processes, namely: the destruction process, the distillation process, and the titration process according to the procedures and tools used in the Chemistry Laboratory of the Sari Mutiara Indonesia University. The results of the determination of protein levels using the Kjeldahl method contained a protein with average levels in infant formula brand A (10.10 -+ 0.96) %, infant formula brand B (10.95 -+ 2.43) %, infant formula brand C (11.0666 -+ 1.6932) %, and breast milk (20.5733 -+ 3.1828) %.
Co-Authors Adiansyah Adiansyah Ayu Vevariantina Cut Masyithah Thaib Elly Sitorus Erly Sitompul Erly Sitompul Hotvera Marianis Isra Kristina Sitohang Jon Kenedy Marpaung Kristini Siboro Lestari Sitohang Maringan Silitonga Nikmat Jayadi Panal Sitorus Sianipar, Artha Yuliana Siti Maimunah Sriadiprastio Sriadiprastio Supartiningsih Supartiningsih Yettrie Simarmata Yosy Cinthya Eriwaty Silalahi Zuhairiah Zuhairiah