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All Journal Indonesian Journal of Chemistry JURNAL FARMASIMED (JFM) Jurnal Ilmiah Farmako Bahari
Alfiraza, Ery Nourika
Universitas Bhamada Slawi
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Medicine & Pharmacology

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Validation of a Non-Specific Dye Real-Time PCR Assay for Porcine Adulteration in Meatball Using ND5 Primer Tri Joko Raharjo; Ery Nourika Alfiraza; Esti Enjelina; Deni Pranowo
Indonesian Journal of Chemistry Vol 17, No 2 (2017)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.999 KB) | DOI: 10.22146/ijc.22646

Abstract

Porcine adulteration in meatball samples were analyzed using real-time polymerase chain reaction (RT-PCR), based on the ND5 primer obtained by previous study. This work consisted of three stages which were annealing temperature optimization, method validation, and application. DNA template was extracted using phenol-CIAA (chloroform-iso amyl alcohol) method. The optimum annealing temperature for ND5 primers (forward primer 5'-CATTCGCCTCACTCACATTAACC-3' and reverse primer 5'-AAGAGAGAGTTCTACGGTCTGTAG-3') was 58.0 °C, obtained after testing annealing at 50.5 to 59.5 °C gradient temperature with 5 °C interval. Melting curve analysis was done at 65.0 to 95.0 °C, with increasing temperature for 0.5 °C per 2 sec. Method was validated for its specificity, precision and limit of detection. RT-PCR method with ND5 primers produced 227 bp DNA fragment with 78.50 °C Tm value. From eight commercial meatball samples, one was detected containing porcine. The methods showed high specificity and precision, with experimentally determined limits for porcine were no less than 1%.
PENGARUH VARIASI HUMEKTAN SEDIAAN MASKER GEL PEEL OFF EKSTRAK ETANOL KULIT PISANG KEPOK KUNING (Musa balbisiana) DAN AKTIVITASNYA TERHADAP BAKTERI Propionibacterium acnes Desi Sri Rejeki; Endang Istriningsih; Ery Nourika Alfiraza; Utiya Nurul Amni
Jurnal Ilmiah Farmako Bahari Vol 12, No 1 (2021): Jurnal Ilmiah Farmako Bahari
Publisher : Fakultas MIPA Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jfb.v12i1.1038

Abstract

Masker wajah gel peel off adalah salah satu jenis masker wajah yang memiliki keunggulan dalam penggunaannya, yaitu mudah diangkat atau dilepaskan seperti membran elastis. Penelitian ini bertujuan untuk mengetahui pengaruh variasi humektan untuk memperoleh masker gel peel off dari kulit pisang kepok kuning (Musa balbisiana) yang memiliki karakteristik fisik gel yang baik selama penyimpanan. Dilakukan 3 jenis formulasi dengan 3 variasi humektan yang berbeda, yaitu propilen glikol pada FI, gliserin pada F2, dan madu pada F3 dengan konsentrasi humektan sebesar 15%. Ekstrak etanol kulit pisang kepok kuning yang digunakan sebelumnya telah diuji aktivitas antibakterinya terhadap bakteri Propionibacterium acnes dengan metode difusi.  Ekstrak yang digunakan adalah sebesar 10% untuk setiap formulasi. Evaluasi sediaan masker gel meliputi pengamatan organoleptis, pH, daya lekat, daya sebar, viskositas, dan waktu kering selama 28 hari. Data evaluasi sediaan masker gel peel off ekstrak etanol kulit pisang kepok kuning dianalisis dengan program SPSS 24.0 menggunakan One Way ANOVA. Hasil evaluasi stabilitas fisik menunjukkan bahwa variasi humektan secara signifikan mempengaruhi karakteristik fisik masker gel peel off, semakin lama penyimpanan maka bahan humektan yang digunakan semakin mempengaruhi karakteristik fisik masker gel peel off. Formulasi terbaik sediaan masker gel peel off ekstrak etanol kulit pisang kepok kuning (Musa balbisiana) berdasarkan uji organoleptis, daya lekat, daya sebar, viskositas, dan waktu mengering adalah formulasi tiga (F3) yaitu madu sebagai humektan sediaan. Kata kunci:  Kulit Pisang Kepok, Masker Gel Peel Off, Propionibacterium acnes
EFFECTIVENESS OF COMBINATION OF BITTER GOURD (Momordica charantia L.) AND GARLIC (Allium sativum L.) EXTRACT ON MALE WHITE MICE (Mus muscullus) AS APHRODISIAC Ery Nourika Alfiraza; Osie Listina; Tomy Sugiarto Gautama
Jurnal FARMASIMED (JFM) Vol 5 No 1 (2022): Jurnal Farmasimed (JFM)
Publisher : Fakultas Farmasi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jfm.v5i1.1242

Abstract

Aphrodisiac is a material that used to increase libido or sexual desire. The purpose of this study was to determine the effect of aphrodisiac on bitter melon fruit (Momordica charantia L.) and garlic (Allium sativum L.) in male white mice (Mus musculus L.) and at what concentration the combination of bitter melon and garlic had the best aphrodisiac effect. Bitter melon powder and garlic were macerated with 70% ethanol for 4 x 24 hours. In this study, ICC (Introduction, Climbing, Coitus) method was used in 25 male mice divided into 5 groups. Group I as negative control was given aquadest, group II was given a single dose of bitter melon, group III a single dose of garlic, Group IV, and Group V were given a combination of bitter melon extract and garlic with ½ combination 980 mg/kg body weight: 150mg /kg body weight, Group IV, and V were given a combination of bitter melon extract and garlic with 1 combination 1960 mg/kg body weight: 300 mg/kg body weight. Each group was given oral test materials, group I, II, III, IV, and V was given extracts according to the dose for 2 hours. Then those observed and calculated the number of Introduction, Climbing, and Coitus. The results showed that the combination of bitter melon extract and garlic group V (1960 mg/kg body weight: 300 mg/kg body weight) had the best aphrodisiac activity compared to other extract combination activities, and all extract combinations showed significantly different aphrodisiac effects.
Co-Authors Deni Pranowo Desi Sri Rejeki Esti Enjelina Istriningsih, Endang Listina, Osie Tomy Sugiarto Gautama Tri Joko Raharjo Utiya Nurul Amni