Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Majalah Obat Tradisional Jurnal Teknologi Pertanian JFIOnline
Dina Pratiwi, Dina
Department of Pharmacy, Faculty of Medicine, Universitas Tanjungpura Pontianak
Agriculture, Biological Sciences & Forestry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
UJI AKTIVITAS ANTIOKSIDAN DAUN BAWANG MEKAH (Eleutherine americana Merr.) DENGAN METODE DPPH (2,2-DIFENIL-1-PIKRILHIDRAZIL) Pratiwi, Dina; Wahdaningsih, Sri; Isnindar, Isnindar
Majalah Obat Tradisional Vol 18, No 1 (2013)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.591 KB) | DOI: 10.14499/mot-TradMedJ18iss1pp%p

Abstract

Penggunaan dan permintaan terhadap tanaman obat tradisional saat ini semakin bertambah sehingga penelitian ke arah obat-obatan tradisional juga semakin meningkat. Salah satu tanaman yang berkhasiat sebagai obat yaitu bawang mekah (Eleutherine americana Merr.). Tanaman ini biasanya digunakan oleh masyarakat sebagai obat tradisional untuk mengobati berbagai penyakit. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari daun bawang mekah. Pengujian aktivitas antioksidan dilakukan dengan menggunakan metode DPPH (2,2-difenil-1-pikrilhidrazil) yang diawali dengan ekstraksi secara maserasi. Simplisia daun bawang mekah (150 g) direndam dengan etanol 70% selama 3x24 jam pada suhu kamar. Ekstrak etanol cair yang diperoleh diuapkan dengan rotary evaporator dan dipekatkan menggunakan waterbath sehingga diperoleh ekstrak kental. Kemudian terhadap ekstrak dilakukan skrining fitokimia serta uji pendahuluan dengan metode DPPH secara kromatografi lapis tipis (KLT) dengan fase gerak BAA (4:1:5). Aktivitas antioksidan diukur menggunakan spektrofotometer UV-Vis dan dibandingkan dengan vitamin C. Hasil skrining fitokimia menunjukkan ekstrak mengandung senyawa flavonoid, saponin, fenol dan tanin. Pada uji pendahuluan menggunakan KLT, diperoleh 3 spot yang divisualisasi dengan sinar UV 366 nm dan disemprot dengan DPPH 0,2%. Ketiga spot menunjukkan perubahan warna kuning dengan latar belakang ungu yang menandakan ekstrak positif memiliki aktivitas antioksidan. Hasil pengukuran secara spektrofotometri menunjukkan bahwa ekstrak mempunyai IC50 pada 31,97437 µg/ml, sedangkan vitamin C memiliki nilai IC50 yang lebih rendah (3,90186 µg/ml).
KAJIAN PENERAPAN CARA PRODUKSI YANG BAIK (CPB) DAN PENGARUH SUMBER MATA AIR TERHADAP MUTU AIR MINUM ISI ULANG (AMIU) DI KECAMATAN TEMBILAHAN HULU Pratiwi, Dina; Ninsix, Retti
Jurnal Teknologi Pertanian Vol 5, No 2 (2016)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

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

Abstract

Penelitian ini bertujuan untuk mengetahui dari mana sumber mata air yang digunakan Depot RR QUA, SPDP-99, ARAYA, Dan CACA WATER untuk diolah menjadi air minum Isi ulang, lalu apakah ada penerapan CPB pada depot air minum RR QUA, SPDP-99, ARAYA, Dan CACA WATER Dan apakah ada pencemaran bakteri Escherichia coli pada produksi air minum di sejumlah depot air minum isi ulang di Kecamatan Tembilahan Hulu.
Analisis Senyawa L-arginine pada Bawang Putih Tunggal dan Black Garlic Tunggal Dengan Menggunakan Metode HPLC (High Performance Liguid Chromatography) Setiawan, Abdul Aziz; Nesha, Tafriani Sucianti; Pratiwi, Dina
Jurnal Farmasi Indonesia Vol 9, No 2 (2017)
Publisher : Indonesian Research Gateway

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35617/jfi.v9i2.576

Abstract

L-Arginine is a semi essential amino acid and has a function in arterial vascular relaxation and improves blood flow. Single-bulb black garlic was produced from ordinary single-bulb garlic clove by process from maillard browning at temperature at 700C and 95Y of humidity controlled room for a month. It is known that single-bulb black garlic has benefits as antidiabetes, uric acid, cholesterol, hypertension, endurance and others. This study aims to determine the content of L-Arginine compound on single-bulb garlic and single-bulb black garlic by using HPLC (High Performance Liguid Chromatography)method.The mobile phase used consists of buffer A and buffer B. Buffer A consists of Na-Acetate (pH 6.5), Na-EDTA, Methanol, and Tetrahidrofuran. While B buffer consists of Methanol and Water Pro Injection. Thermo Scientific Column ODS-2 Hyersil C18, flow rate 1 ml / min, using Flouresensi detector with 350 nm wavelength. Based on the results obtained L-Arginine compound contained in a single-bulb garlic of 2.504 while for single-bulb black garlic that is egual to 06704. The content of L-Arginine compounds in single garlic is greater than that of a single black garlic. L-Arginine is a semi essential amino acid and has a function in arterial vascular relaxation and improves blood flow. Single-bulb black garlic was produced from ordinary single-bulb garlic clove by process from maillard browning at temperature at 700C and 95Y of humidity controlled room for a month. It is known that single-bulb black garlic has benefits as antidiabetes, uric acid, cholesterol, hypertension, endurance and others. This study aims to determine the content of L-Arginine compound on single-bulb garlic and single-bulb black garlic by using HPLC (High Performance Liguid Chromatography)method.The mobile phase used consists of buffer A and buffer B. Buffer A consists of Na-Acetate (pH 6.5), Na-EDTA, Methanol, and Tetrahidrofuran. While B buffer consists of Methanol and Water Pro Injection. Thermo Scientific Column ODS-2 Hyersil C18, flow rate 1 ml / min, using Flouresensi detector with 350 nm wavelength. Based on the results obtained L-Arginine compound contained in a single-bulb garlic of 2.504 while for single-bulb black garlic that is egual to 06704. The content of L-Arginine compounds in single garlic is greater than that of a single black garlic.
Analisis Senyawa L-arginine pada Bawang Putih Tunggal dan Black Garlic Tunggal Dengan Menggunakan Metode HPLC (High Performance Liguid Chromatography) Setiawan, Abdul Aziz; Nesha, Tafriani Sucianti; Pratiwi, Dina
Jurnal Farmasi Indonesia Vol 9, No 2 (2017)
Publisher : Jurnal Farmasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1314.69 KB) | DOI: 10.35617/jfi.v9i2.576

Abstract

L-Arginine is a semi essential amino acid and has a function in arterial vascular relaxation and improves blood flow. Single-bulb black garlic was produced from ordinary single-bulb garlic clove by process from maillard browning at temperature at 700C and 95Y of humidity controlled room for a month. It is known that single-bulb black garlic has benefits as antidiabetes, uric acid, cholesterol, hypertension, endurance and others. This study aims to determine the content of L-Arginine compound on single-bulb garlic and single-bulb black garlic by using HPLC (High Performance Liguid Chromatography)method.The mobile phase used consists of buffer A and buffer B. Buffer A consists of Na-Acetate (pH 6.5), Na-EDTA, Methanol, and Tetrahidrofuran. While B buffer consists of Methanol and Water Pro Injection. Thermo Scientific Column ODS-2 Hyersil C18, flow rate 1 ml / min, using Flouresensi detector with 350 nm wavelength. Based on the results obtained L-Arginine compound contained in a single-bulb garlic of 2.504 while for single-bulb black garlic that is egual to 06704. The content of L-Arginine compounds in single garlic is greater than that of a single black garlic. L-Arginine is a semi essential amino acid and has a function in arterial vascular relaxation and improves blood flow. Single-bulb black garlic was produced from ordinary single-bulb garlic clove by process from maillard browning at temperature at 700C and 95Y of humidity controlled room for a month. It is known that single-bulb black garlic has benefits as antidiabetes, uric acid, cholesterol, hypertension, endurance and others. This study aims to determine the content of L-Arginine compound on single-bulb garlic and single-bulb black garlic by using HPLC (High Performance Liguid Chromatography)method.The mobile phase used consists of buffer A and buffer B. Buffer A consists of Na-Acetate (pH 6.5), Na-EDTA, Methanol, and Tetrahidrofuran. While B buffer consists of Methanol and Water Pro Injection. Thermo Scientific Column ODS-2 Hyersil C18, flow rate 1 ml / min, using Flouresensi detector with 350 nm wavelength. Based on the results obtained L-Arginine compound contained in a single-bulb garlic of 2.504 while for single-bulb black garlic that is egual to 06704. The content of L-Arginine compounds in single garlic is greater than that of a single black garlic.
Co-Authors Isnindar Isnindar Nesha, Tafriani Sucianti Ninsix, Retti Setiawan, Abdul Aziz Sri Wahdaningsih