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Farendina Suarantika
Universitas Islam Bandung
Chemistry Health Professions Medicine & Pharmacology Public Health

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Validasi Metode Analisis Beberapa Senyawa Metabolit Sekunder pada Andrographis paniculata, Zingiber officinale var. rubrum, dan Nigella sativa sebagai Terapi COVID-19: Sebuah Review Farendina Suarantika; Nabila Hadiah Akbar
Jurnal Ilmiah Medicamento Vol 8 No 1 (2022): Jurnal Ilmiah Medicamento
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/medicamento.v8i1.3355

Abstract

Several Indonesian plants contain active compounds that can limit infection and replication of SAR-CoV-2 based on their activity against relevant therapeutic targets. This literature review aims to review validated analytical methods on bitter plants (Andrographis paniculata), red ginger (Zingiber officinale var. rubrum), and black cumin (Nigella sativa), which has potential therapeutic activity against SARS-CoV-2. Sources of information used in this literature review were obtained using search engines such as Science Direct, Google Scholar, and PubMed. Andrographolide (sambiloto), gingerol (red ginger), and thymoquinone (black cumin) were shown to be specifically capable of inactivating SARS-CoV-2 with good targeting accuracy. The generally validated plant analysis methods used RP-HPLC/HPTLC, UV-Vis Spectrophotometry, GC-FID, GC, and UHPLC-DAD.
Optimasi Proses Ekstraksi Daun Sirih Hijau (Piper betle L.) yang Memiliki Aktivitas Antioksidan Berdasarkan Penggunaan secara Empiris Farendina Suarantika; Vinda Maharani Patricia; Hanifa Rahma
Jurnal Ilmiah Medicamento Vol 9 No 1 (2023): Jurnal Ilmiah Medicamento
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/medicamento.v9i1.5253

Abstract

Green betel (Piper betle L.) exhibits various pharmacological activities, including antiallergic, analgesic, antibacterial, antiproliferative, and antioxidant, and contains various chemical compounds such as chavibetol, chavibetol acetate, carvacrol, caryophyllene, allyl pyrocatechol diacetate, campene, chavibetol methyl ether. This research was conducted to optimize green betel leaf processing techniques which were applied empirically by the community, through testing the antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. Processing techniques that are optimized are infusion, fresh brewed, and soaked boiled. The antioxidant activity of fresh brewed green betel leaf extract has an antioxidant capacity of 18.126 mg Trolox/g extract. For green betel leaf extract boiled and soaked, it is 21.848 mg Trolox/g extract, while for infusion green betel leaf extract is 22.809 mg Trolox/gram extract. The highest antioxidant activity was given by green betel leaf infusion extract, 22.809 mg Trolox/gram extract.
Analisis Pengawet Metilparaben dan Propilparaben pada Beberapa Sediaan Toner yang Beredar di Toko Online dengan Menggunakan Metode Spektrofotometri UV-Vis Helen Caterina Simorangkir; Bertha Rusdi; Farendina Suarantika
Bandung Conference Series: Pharmacy Vol. 3 No. 2 (2023): Bandung Conference Series: Pharmacy
Publisher : UNISBA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/bcsp.v3i2.8109

Abstract

Metil dan propil paraben merupakan pengawet yang banyak digunakan untuk sediaan kosmetik, diantaranya adalah toner. Peraturan BPOM Nomor 23 Tahun 2019 tentang Persyaratan Teknis Bahan Kosmetika, menjelaskan bahwa batas penggunaan metilparaben dan propilparaben sebagai pengawet dalam sediaan kosmetika adalah 0,4% untuk penggunaan tunggal dan 0,8% untuk penggunaan campuran. Maka, pada penelitian ini dilakukan pengukuran kadar metil dan propil paraben dalam toner yang beredar di toko online yang tidak memiliki nomor registrasi BPOM menggunakan metode spektrofotometri UV-Vis serta menyimpulkan apakah kadar yang didapat memenuhi persyaratan BPOM atau tidak. Penelitian ini menggunakan lima sampel diawali dengan optimasi fase gerak untuk KLT preparatif dilanjutkan dengan validasi metode analisis dan pengukuran kadar metil dan propil paraben dalam sampel toner. Hasil validasi metode analisis menunjukkan bahwa pengukuran dengan spektrofotometer UV-Vis baik untuk mengidentifikasi metilparaben karena dari hasil validasi metode menunjukkan nilai linieritas r= 0,9993; spesifisitas= spesifik karena pada spektrum uji tidak menunjukkan adanya puncak lain; LOD= 0,00017 ppm, LOQ= 0,00053 ppm; akurasi= 96,051%, dan presisi= 0,162%. Kadar yang didapat tidak memenuhi persyaratan BPOM yaitu 2,794 % b/v untuk sampel B dan 3,978 % b/v untuk sampel D. Pengawet propilparaben tidak terdeteksi pada semua sampel. Methyl and propyl parabens are preservatives that are widely used for cosmetic preparations, one of which is toner. BPOM Regulation Number 23 of 2019 concerning Technical Requirements for Cosmetic Ingredients, explains that the limit for the use of methylparaben and propylparaben as preservatives in cosmetic preparations is 0.4% for single use and 0.8% for mixed use. Therefore, in this study, measurements of methyl and propyl paraben levels in toner circulating in online stores that did not have BPOM registration numbers used the UV-Vis spectrophotometry method and concluded whether the levels obtained met BPOM requirements or not. This study used five samples, starting with optimizing the mobile phase for preparative TLC followed by validating the analytical method and measuring the levels of methyl and propyl paraben in the toner samples. The results of the validation of the analytical method showed that measurements with a UV- Vis spectrophotometer were good for identifying methylparaben because the results of the method validation showed a linearity value of r = 0.9993; specificity = specific because the test spectrum does not show any other peaks; LOD= 0.00017 ppm, LOQ= 0.00053 ppm; accuracy = 96.051%, and precision = 0.162%. The levels obtained did not meet BPOM requirements, namely 2.794% w/v for sample B and 3.978% w/v for sample D. The preservative propylparaben was not detected in all samples.
STUDI LITERATUR IDENTIFIKASI SENYAWA VOLATIL YANG TERKANDUNG PADA PRODUK DAGING BABI Aldhiya Nurshafa Huwaida; Taufik Muhammad Fakih; Farendina Suarantika
Bandung Conference Series: Pharmacy Vol. 3 No. 2 (2023): Bandung Conference Series: Pharmacy
Publisher : UNISBA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/bcsp.v3i2.8952

Abstract

Each animal meat has a different aroma. The difference in aroma is influenced by the composition of volatile compounds contained therein. This study aims to provide information about volatile compounds that can be used to identify the presence of pork derivatives in pork products using volatile compounds. The stages of this research include; isolation of volatile compounds using Solid Phase Micro-Extraction (SPME) method, and identification of volatile compounds using gas chromatography-mass spectrometry (GC-MS) method. Based on the research conducted, it was concluded that raw meat contains many rich compounds as precursors of volatile compounds. Amino acids, reducing sugars, fats, and thiamine are precursors of meat flavors that appear when meat is heat-treated. The average results of volatile compounds found in pork in this study were found to be more than in pork bones and pork oil. The volatile compounds obtained from pork, pork bone, and pork oil were 1824.2396%, 1.0303%, and 9.1457%, respectively. There were 198 volatile compounds from eight different classes separated and identified in the analyzed meat products including alcohols, esters, hydrocarbons, aldehydes, ketones, organic acids, sulfur and furans. : Setiap daging hewan memiliki aroma yang berbeda-beda. Perbedaan aroma tersebut dipengaruhi oleh komposisi senyawa volatil yang terkandung didalamnya. Penelitian ini bertujuan untuk memberi informasi tentang senyawa volatil yang dapat digunakan untuk mengidentifikasi adanya derivate babi pada produk daging babi dengan menggunakan senyawa volatilnya. Tahapan penelitian ini meliputi; isolasi senyawa volatil menggunakan metode Solid Phase Micro-Extraction (SPME), dan identifikasi senyawa volatil menggunakan metode gas chromatography-mass spectrometri (GC-MS). Berdasarkan penelitian yang dilakukan diperoleh kesimpulan bahwa daging mentah mengandung banyak senyawa yang kaya sebagai prekursor senyawa volatil. Asam amino, gula pereduksi, lemak, dan tiamin adalah prekursor rasa daging yang muncul saat daging diberi perlakuan pemanasan. Hasil rata-rata senyawa volatil yang ditemukan pada daging babi dalam penelitian ini ditemukan lebih banyak dibandingkan pada tulang babi dan minyak babi. Senyawa volatil yang diperoleh dari daging babi, tulang babi, dan minyak babi berturut-turut sebanyak 1824,2396%, 1,0303%, dan 9,1457%. Terdapat 198 senyawa volatil dari delapan golongan yang berbeda dipisahkan dan diidentifikasi dalam produk daging yang di analisis termasuk alkohol, ester, hidrokarbon, aldehid, keton, asam organik, sulfur dan furan.
Co-Authors Aldhiya Nurshafa Huwaida Bertha Rusdi Hanifa Rahma Helen Caterina Simorangkir Nabila Hadiah Akbar Taufik Muhammad Fakih Vinda Maharani Patricia