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PENETAPAN KADAR KAFEIN DARI BUBUK KOPI YANG DIPEROLEH DARI KOTA SIDIKALANG SECARA SPEKTROFOTOMETRI UV Siti Maimunah; Supartiningsih Supartiningsih; Devina Chandra
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.694 KB)

Coffee has many health benefits, such as stimulating the central nervous system, with the effect of relieving fatigue, drowsiness, and also in creasing concentration power. How ever, excessiveuse of caffeine can cause heart palpitations, stomachdi sorders, and shaking hands. Caffeine levels in coffee circulating in the market vary, dueto a mixtureofotheringredients. For this reason, the National Standardization Agency (BSN) has set a standard for caffeine content in coffeepowder, whichis 0.455%-2% w/w (SNI 01-3542-2004), so that if there is coffee containing high levels of caffeine, it needs to be decaffeinated. tosuppresstheactivityofcaffeine in thebody. The purpose of this study was to determine the caffeine content of Arabica coffee powder and Robusta coffee. The samples determined were 2 types of arabica coffee powder, namely those obtained from high stems and low stems, and 1 robusta coffee powder. Sampling was carried out purposively, and as says were determined using ultraviolet spectrophotometry after extraction using chloroform. The results showed that the caffeine content of high-stem Arabica coffee powder was 1.675% (16.75mg/g), low-stemmed 0.546% (5.462 mg/g), and 0.818% (8.18mg/g) of Robusta coffeegrounds. In conclusion, the caffeine levels of the three samples determinedmet the requirements of the Indonesian National Standard.

KARAKTERISASI DAN SKRINING FITOKIMIA SERTA ANALISIS FLAVONOID DARI BUAH MENGKUDU (Morindacitrifolia L) SECARA KROMATOGRAFI LAPIS TIPIS Panal Sitorus; Suharyanisa Suharyanisa; Devina Chandra; Berton Sitanggang
Jurnal Farmanesia Vol 8 No 2 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Noni fruit (Morindacitrifolia L.) is a medicinal plant that is well known by the people in Indonesia. Noni is efficacious as an immune enhancer, normalizes blood pressure, anti-cancer, analgesic, diabetes mellitus, heart disease, stroke, antimicrobial. To know the characteristics of simplicia and the class of compounds from the noni fruit as well as to analyze the flavonoid compounds contained in the noni fruit using the thin layer chromatography method. The flavonoid compounds were extracted by maceration using ethanol solvent and then the ethanol extract was tested by thin-layer chromatography using 1% HCl mobile phase and spotting with 1 N H2SO4 reagent and methanol pa (1: 1% v/v). Result of simplicia characterization of fruit Noni, obtained 1.32% water content, 38.41 % water soluble extract content, 16.7% ethanol soluble extract content, 6.09% total ash content, and 0.45 acid insoluble ash content. %. Noni fruit simplicia contains chemical compounds of alkaloids, tannins, flavonoids, triterpenoids/steroids, anthraquinones, saponins with phytochemical screening tests. The value of Rf from the analysis of noni fruit flavonoid compounds using the Thin Layer Chromatography method with 3 repetitions is 0.75; 0.68 and 0.62. This indicates the presence of flavonoid compounds in the noni fruit.

FORMULASI SEDIAAN GEL, KRIM, GEL-KRIM EKSTRAK BIJI KOPI (Coffea arabica L.) SEBAGAI ANTISELULIT Devina Chandra; Fitria
JIFI (Jurnal Ilmiah Farmasi Imelda) Vol. 2 No. 2 (2019): Vol. 2 No. 2, Maret Tahun 2019
Publisher : Universitas Imelda Medan

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Biji kopi (Coffea arabica L.) mengandung senyawa kafein yang berkhasiat sebagai antiselulit dengan mekanisme mengurangi lipogenesis serta meningkatkan lipolisis. Biji kopi diekstraksi dengan cara maserasi dengan pelarut etanol 70%, ekstrak etanol biji kopi diformulasikan menjadi sediaan gel, krim, dan gel-krim. Prinsip pembuatan gel dengan proses dispersi, dimana ekstrak biji kopi didispersikan kedalam gelling agent carbopol ultrez 20 yang dikembangkan dalam medium air murni; krim dengan proses emulsifikasi, dimana emulgator berfungsi sebagai penurun tegangan antar muka fase minyak sehingga dapat bercampur dengan fase air; dan gelkrim melalui proses emulsifikasi terbentuk basis krim dan ditambahkan gelling agent. Dalam penelitian ini, bertujuan untuk memformulasi tiga bentuk sediaan, yaitu gel, krim, dan gel-krim kemudian diuji mutu fisikokimia. Ketiga bentuk sediaan yang terbentuk dievaluasi menghasilkan warna coklat-kehitaman (gel) dan coklat-susu (krim dan gel-krim), tekstur lembut, homogen, tidak terjadi pemisahan; nilai yield value 336,53±7,30-509,25±9,99 dyne.cm-2; nilai spreadiability 5,22±0,08-5,93±0,01 g.cm.s-1 ukuran globul (krim dan gel-krim) 28,52±1,09-34,27±0,39 µm; memiliki tipe M/A; nilai viskositas 50549,00±336,61-65426,00±8817,52 cPs; memiliki sifat alir tiksotropik; nilai pH 4,64±0,06-6,05±0,17.

PENGUJIAN PENETRASI IN-VITRO SEDIAAN GEL, KRIM, GEL-KRIM EKSTRAK BIJI KOPI (Coffea arabica L.) SEBAGAI ANTISELULIT Devina Chandra
JIFI (Jurnal Ilmiah Farmasi Imelda) Vol. 3 No. 1 (2019): Vol. 3 No. 1, September Tahun 2019
Publisher : Universitas Imelda Medan

Biji kopi (Coffea arabica L.) mengandung senyawa kafein yang berkhasiat sebagai antiselulit dengan mekanisme mengurangi lipogenesis serta meningkatkan lipolisis. Biji kopi diekstraksi dengan cara maserasi dengan pelarut etanol 70%, ekstrak etanol biji kopi diformulasikan menjadi sediaan gel, krim, dan gel-krim. Prinsip pembuatan gel dengan proses dispersi, dimana ekstrak biji kopi didispersikan kedalam gelling agent carbopol ultrez 20 yang dikembangkan dalam medium air murni; krim dengan proses emulsifikasi, dimana emulgator berfungsi sebagai penurun tegangan antar muka fase minyak sehingga dapat bercampur dengan fase air; dan gelkrim melalui proses emulsifikasi terbentuk basis krim dan ditambahkan gelling agent. Dalam penelitian ini, bertujuan untuk memformulasi tiga bentuk sediaan, yaitu gel, krim, dan gel-krim kemudian diuji penetrasi in-vitro dengan menggunakan Sel Difusi Franz. Ketiga bentuk sediaan yang terbentuk memiliki pengaruh bentuk sediaan gel, krim, dan gel-krim pada uji penetrasi secara in vitro dengan metode Franz Diffusion Cell, yaitu jumlah kumulatif kafein terpenetrasi, persentase kafein terpenetrasi, dan fluks. Jumlah kumulatif kafein terpenetrasi sediaan gel, krim, dan gel-krim berturut-turut adalah 820,57; 575,33; dan 756,52 µg.cm-2. Fluks sediaan gel, krim, dan gel-krim berturut-turut adalah 102,57; 71,92; dan 94,57 µg.cm-2.jam-1.

PENETAPAN KADAR KAFEIN DARI BUBUK KOPI YANG DIPEROLEH DARI KOTA SIDIKALANG SECARA SPEKTROFOTOMETRI UV Siti Maimunah; Supartiningsih Supartiningsih; Devina Chandra
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v8i1.2782

Coffee has many health benefits, such as stimulating the central nervous system, with the effect of relieving fatigue, drowsiness, and also in creasing concentration power. How ever, excessiveuse of caffeine can cause heart palpitations, stomachdi sorders, and shaking hands. Caffeine levels in coffee circulating in the market vary, dueto a mixtureofotheringredients. For this reason, the National Standardization Agency (BSN) has set a standard for caffeine content in coffeepowder, whichis 0.455%-2% w/w (SNI 01-3542-2004), so that if there is coffee containing high levels of caffeine, it needs to be decaffeinated. tosuppresstheactivityofcaffeine in thebody. The purpose of this study was to determine the caffeine content of Arabica coffee powder and Robusta coffee. The samples determined were 2 types of arabica coffee powder, namely those obtained from high stems and low stems, and 1 robusta coffee powder. Sampling was carried out purposively, and as says were determined using ultraviolet spectrophotometry after extraction using chloroform. The results showed that the caffeine content of high-stem Arabica coffee powder was 1.675% (16.75mg/g), low-stemmed 0.546% (5.462 mg/g), and 0.818% (8.18mg/g) of Robusta coffeegrounds. In conclusion, the caffeine levels of the three samples determinedmet the requirements of the Indonesian National Standard.

KARAKTERISASI DAN SKRINING FITOKIMIA SERTA ANALISIS FLAVONOID DARI BUAH MENGKUDU (Morindacitrifolia L) SECARA KROMATOGRAFI LAPIS TIPIS Panal Sitorus; Suharyanisa Suharyanisa; Devina Chandra; Siti Nurbaya; Berton Sitanggang
Jurnal Farmanesia Vol 8 No 2 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v8i2.2793

Noni fruit (Morindacitrifolia L.) is a medicinal plant that is well known by the people in Indonesia. Noni is efficacious as an immune enhancer, normalizes blood pressure, anti-cancer, analgesic, diabetes mellitus, heart disease, stroke, antimicrobial. To know the characteristics of simplicia and the class of compounds from the noni fruit as well as to analyze the flavonoid compounds contained in the noni fruit using the thin layer chromatography method. The flavonoid compounds were extracted by maceration using ethanol solvent and then the ethanol extract was tested by thin-layer chromatography using 1% HCl mobile phase and spotting with 1 N H2SO4 reagent and methanol pa (1: 1% v/v). Result of simplicia characterization of fruit Noni, obtained 1.32% water content, 38.41 % water soluble extract content, 16.7% ethanol soluble extract content, 6.09% total ash content, and 0.45 acid insoluble ash content. %. Noni fruit simplicia contains chemical compounds of alkaloids, tannins, flavonoids, triterpenoids/steroids, anthraquinones, saponins with phytochemical screening tests. The value of Rf from the analysis of noni fruit flavonoid compounds using the Thin Layer Chromatography method with 3 repetitions is 0.75; 0.68 and 0.62. This indicates the presence of flavonoid compounds in the noni fruit.

ANALISIS FAKTOR YANG MEMPENGARUHI PERTUMBUHAN KULTUR SEL CHO (Chinase Hamster Ovarium) PADA PEMBUATAN OBAT TRASTUZUMAB DI PT. BIO FARMA Maringan Silitonga; Devina Chandra; Raissa Fitri; Farahlina Nanda
Jurnal Farmanesia Vol 9 No 1 (2022): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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

This study examines what factors can affect the growth of CHO cell cultures which are often used in biological and medical research and commercially in the production of therapeutic proteins. The purpose of this study was to determine whether CHO cells were able to grow and reproduce with the process flow and manufacturing method of drug preparations in accordance with the requirements of the applicable legislation. The workings of this research are divided into two stages, namely the microbiological stage and the biotechnology stage. The microbiological stage begins with making a working culture, then purification is carried out for culture rejuvenation, harvesting, cell culture breakdown, and purification of target cells. At the biotechnology stage, protein measurements were carried out, Optical Density 600 observations, polyacrylamide gel SDS electrophoresis, and gel electrophoresis staining.

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