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All Journal JSFK (Jurnal Sains Farmasi & Klinis) Borneo Journal of Pharmacy
Sri Hainil
Sekolah Tinggi Ilmu Kesehatan Mitra Bunda Persada Batam
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Kajian Kimia Dari Fraksi Etil Asetat Kulit Batang Kayu Pahit (Picrasma Javanica Bl.) Sri Hainil; Dayar Arbain; Deddi Prima Putra
Jurnal Sains Farmasi & Klinis Vol 2, No 1 (2015): J Sains Farm Klin 2(1), November 2015
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (356.047 KB) | DOI: 10.29208/jsfk.2015.2.1.41

Abstract

N-1 main compound from ethyl acetate fraction of kayu pahit bark (Picrasma Javanica B1) has been isolated and characterized with colom chromatography and continued with preparative chromatography. According to analized from spectrum data used ultraviolet (UV) spectroscopy, infra red (IR), 1H RMI (Resonansi Magnet Inti), 13 C RMI, Massa , COSY (Correlated Spectroscopy), HSQC (Heteronuclear Single Quantum Correlation), HMBC ( Heteronuclear Multiple Bond Correlation) and literature study showed that the compound of isolation was javanicin A. 
Quantitative Analysis of Caffeine Levels in Local Coffee (Coffea sp) Powder on Dabo Island with UV-Vis Spectrophotometry Sri Hainil; Suhaera Suhaera; Lirtri Lirtri
Borneo Journal of Pharmacy Vol. 2 No. 2 (2019): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v2i2.897

Abstract

Coffee (Coffea sp) is the second-largest beverage consumed by people around the world whose process comes from the processing and extraction of coffee beans. Coffee has a chemical compound, one of which is caffeine. Caffeine is a crystal-shaped compound. Caffeine can be a tangible white powder or a shiny white needle-shaped, odorless caffeine, and caffeine has a bitter taste. The purpose of the study was to determine the caffeine levels of local ground coffee on the island of Dabo with the spectrophotometry UV-Vis method. Analysis of the ground coffee caffeine levels is quantitative determined using spectrophotometry UV-Vis. The equation of the calibration curve of caffeine is regression y = 0.1307x + 0.0112 with a correlation coefficient value (r) of 0.9993. Based on Indonesian National Standards (SNI) 01-7152-2006, The maximum limit of caffeine in foods and beverages is 150 mg/day and 50 mg/serving. The results of the analysis of caffeine levels from three samples of ground coffee circulating on Dabo Island each in 2 g were 0.3383 mg for Sample A; 0.3786 mg for Sample B; and 0.5803 mg for Sample C.
Co-Authors DAYAR ARBAIN Deddi Prima Putra Lirtri Lirtri Suhaera Suhaera