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A.A. Hesti Wulan S
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Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Other

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AKTIVITAS ANTIRADIKAL BEBAS β-KAROTEN PADA EKSTRAK UBI JALAR (Ipomoea batatas Lamk.) DENGAN METODE DPPH (1,1-DIFENIL-2-PIKRILHIDRAZIL) IN VITRO A.A. Hesti Wulan S; Fitri Haryanti; Nanik Wijayanti
Media Farmasi Indonesia Vol. 6 No. 1 (2011): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

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Abstract

Sweet potato, especially orange sweet potato, contains β-carotene. The content of β-carotene in orange sweet potato is 86,46 mg/100 mg, which is more than that in the white, purple and yellow sweet potato. β-carotene has the potency as a free antiradical and anticancer. Free antiradical are compounds which have the ability to inhibit oxidation reaction and prevent free radical, so that they can protect human body from degenerative diseases like cancer, coronary heart, and diabetes mellitus. The activity of free antiradical test was conducted by DPPH (1,1-difenil-2-pikrilhidrazil) methods at the wave length of 516 nm. The sample of β-carotene extract which had been thickened, was diluted in 10.0 ml methanol. The test of free antiradical was done by adding the volume of sample 0.2 ml; 1.0 ml; 2.0 ml; 3.0 ml and 3.8 ml into DPPH solution. As comparasion, vitamin E was prepared by dissolving 0.5 g substance in 25.0 ml methanol. Then, series of concentration 0.01%; 0.02%; 0.04%; 0.06% and 0.08% was made. The activity was measured in the percentage of muting free radical DPPH in thirty minutes. The data of the determination result of β-carotene free antiradical was evaluated its value of EC20 and compared to the value of EC20 in vitamin E. Based on the result, the research shows that the value of EC20 β-carotene in sweet potato extract is 402.4343 μg/ml, while that in vitamin E is 2.6299 μg/ml. Therefore, it can be concluded that β-carotene in sweet potato extract has lower activity of free antiradical than in vitamin E.
PENGARUH JENIS PELARUT TERHADAP RENDEMEN DAN KUALITAS MINYAK BEKATUL YANG BERASAL DARI BEKATUL BERAS (Oryza sativa L.) Erlita Verdia Mutiara; A.A. Hesti Wulan S
Media Farmasi Indonesia Vol. 8 No. 2 (2013): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

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Abstract

Indonesia is an agricultural country with the paddy crop as main product. The process of paddy hulling rice will yield the main product, bekatul rice and lock up as the side product. The use of bekatul rice has not been optimum in Indonesia, as it is only used as the feed for livestock and poultry. Bekatul rice has the potency as the oil source which is much used in of pharmacy and food industry as salad oil, raw material for cosmetics, health supplement. Bekatul oil contains 80 % fatty acid (oleat acid and linoleat acid). The research has the target to know the difference of n-hexane solvent, ether petroleum and chloroform against the rendemen and the quality of bekatul rice oil, and to know the type of solvent which yields rendemen and the best quality of bekatul rice oil. Bekatul rice oil was made by way of soxhletacy with n-heksan solvent, ether petroleum, and chloroform; the filtrate obtained was evaporated to obtain rough bekatul rice oil. The rough bekatul rice oil was purified by gum removing process ( de-gumming) and wax separation. The bekatul rice oil obtained was measured to know the rendemen and the quality of bekatul rice oil, quality test of bekatul rice oil included the physical test of pH and bias index as well as chemical test that indicated peroxide number test and acid number test. The result of the rendemen and the bekatul rice quality (afractive index, peroxide number and acid number) showed a significant difference on the n-hexane solvent which produced rendemen and the best quality of bekatul rice oil. Based on the research, it can be concluaded that the difference in the type of solvent can influence the rendemen and the quality of bekatul rice oil on n-hexane solvent witch produced rendemen and the best quality of bekatul rice oil.
Co-Authors Erlita Verdia Mutiara Jamhari Jamhari Nanik Wijayanti