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All Journal INDONESIAN JOURNAL OF PHARMACY Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Pharmaceutical and Clinical Research
Effendy De Lux Putra, Effendy De Lux
Departement of Phamacy Faculty of Sciences and Mathematics North Sumatra University Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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QUANTITATIVE ANALYSIS OF GENERIC AND BRANDED NAME AMPICILLIN IN TABLETS USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) Putra, Effendy De Lux
INDONESIAN JOURNAL OF PHARMACY Vol 13 No 4, 2002
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.314 KB) | DOI: 10.14499/indonesianjpharm0iss0pp223-232

Abstract

The determination of ampicillin in tablets of branded and generic names by reversed phase high performance liquid chromatography (HPLC) had been carried out. Using column selectosphere C18 (25cm x 4,6 mm) as stationary phase; water : acetonitrile : potassium phosphate 1 M : acetic acid 1 N (909+80+10+1) V/V as mobile phase; flow rate = 2,5 ml/minute; sensitivity = 0,08 AUFS and uv detector at 254 nm wave length. Identification of ampicillin BPFI, ampicillin (Pharos), and ampicillin in tablets of branded and generic names got the retention time 5 minutes.Determination of calibration curve linearity showed a linear correlation between the peak area versus concentrations from 200 to 700 g/ml with the correlation coefficient, r = 0,9984 and got the equation of regression Y = 249,89 X - 4305,15. The recovery test of ampicillin (Pharos) showed the concentration 99,36%104,76% with deviation standard = 1,6447; relative error = 2,06% and coefficient of variation = 1,61%. The quantification of ampicillin in tablets with generic names showed the concentration = 99,69%104,99% (PT. Indofarma); 91,03%97,53% (PT. Phapros); 95,70%102, 44% (PT. Farma); and for tablets of branded names namely : Binotal (PT. Bayer) = 93,38%99,44%; Kalpicillin (PT. Kalbe Farma) = 91,41%97, 95%; Parpicilin (PT, Prafa) = 97,19%101,67% and Cetacilin (PT. Soho) = 95,60%98,58%. All samples fulfilled the requirement of Farmakope Indonesia fourth edition (1995) namely containing ampicillin not less than 90,0% and not more than 120,0% from the label declared.Key words : HPLC, Ampicillin, assay
Analysis of Amoxicillin and Tetracycline Residues in Chicken Meat Using High Performance Liquid Chromatography-Mass Spectrometry Furi, Mustika; Sinaga, Siti Morin; Putra, Effendy De Lux
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 2 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (850.288 KB) | DOI: 10.32734/idjpcr.v1i2.434

Abstract

Antibiotics are commonly used as food additives in broiler farms and their use tends to be excessive regardless and incorrect that can leave some antibiotic residues in chicken meat. The aimed of this study was to analyze on antibiotic residues level amoxicillin and tetracycline in chicken meat sold in Medan. The antibiotic residues analysis was conducted by extracting the antibiotic from chicken meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography-mass spectrometry detector using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 µm) at 35 oC, with the mobile phases, 0.1 % formic acid solution in water and 0.1 % formic acid solution in methanol with gradient elution technique at a flow rate of 0.5 ml/minute. The result exhibited that the chicken meat that were collected from five markets in Medan apparently contained antibiotic residues tetracycline . The level of tetracyclin residue in chicken meat was 0.1157-1.4436 µg/g, which exceed the maximum level for tetracyclin residue allowed in foodstuffs of animal origin which is 0.1 ug/g. Keywords: residue, antibiotic, amoxicillin, tetracycline, chicken meat
THE UTILIZATION OF CORN COB´S CRACKER AS ANTICIPATION OF HARVEST FAILURE FOR ECONOMIC IMPROVEMENT FOR FARMER IN NARIGUNUNG 1 VILLAGE, KARO REGENCY Putra, Effendy De Lux; Yuliasmi, Sri; Prasetyo, Bayu Eko; Zebua, Nilsya Febrika
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2018): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (680.428 KB) | DOI: 10.32734/abdimastalenta.v3i2.4123

Abstract

Narigunung 1 village is one of the villages located in Tiganderket District, Karo Regency, and North Sumatra Province. The community in this village consists of 150 heads of households whereby 90% earn a living by farming. The community manages various kinds of horticulture plants, especially vegetables and fruits, i.e. corn. The Geographic Village, which is located near to (± 8 km) the bottom of Sinabung mount, causes people often get crop failures, since the hot wind released from the Sinabung mount. Especially at the dry season, since the village is far from the source of water, therefore only relies on rain drops both for daily needs and for their agricultural lands. Failure of this harvest can reduce the economic welfare level of the community in the village. This community service activity was carried out, with the aim to stimulate the farmers and the community in Narigunung 1 village to make cracker businesses as a means of improving community welfare. The activity was carried out in the form of lectures, discussions, practice of making crackers from corn cobs, dissemination of food additives that were good for health, and the distribution of modules. After this service activity, the community in Narigunung 1 has been able to make crackers by utilizing corn cob which increases the economic value of the corn cob, using a grinding machine as a transfer knowledge of science and technology in the community and gain comprehensive knowledge about additional ingredients that are good for health.
THE UTILIZATION OF CORN COB´S CRACKER AS ANTICIPATION OF HARVEST FAILURE FOR ECONOMIC IMPROVEMENT FOR FARMER IN NARIGUNUNG 1 VILLAGE, KARO REGENCY Putra, Effendy De Lux; Yuliasmi, Sri; Prasetyo, Bayu Eko; Zebua, Nilsya Febrika
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2018): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (680.428 KB) | DOI: 10.32734/abdimastalenta.v3i2.4123

Abstract

Narigunung 1 village is one of the villages located in Tiganderket District, Karo Regency, and North Sumatra Province. The community in this village consists of 150 heads of households whereby 90% earn a living by farming. The community manages various kinds of horticulture plants, especially vegetables and fruits, i.e. corn. The Geographic Village, which is located near to (± 8 km) the bottom of Sinabung mount, causes people often get crop failures, since the hot wind released from the Sinabung mount. Especially at the dry season, since the village is far from the source of water, therefore only relies on rain drops both for daily needs and for their agricultural lands. Failure of this harvest can reduce the economic welfare level of the community in the village. This community service activity was carried out, with the aim to stimulate the farmers and the community in Narigunung 1 village to make cracker businesses as a means of improving community welfare. The activity was carried out in the form of lectures, discussions, practice of making crackers from corn cobs, dissemination of food additives that were good for health, and the distribution of modules. After this service activity, the community in Narigunung 1 has been able to make crackers by utilizing corn cob which increases the economic value of the corn cob, using a grinding machine as a transfer knowledge of science and technology in the community and gain comprehensive knowledge about additional ingredients that are good for health.
Co-Authors Desyandri Desyandri Furi, Mustika Nilsya Febrika Zebua, Nilsya Febrika Prasetyo, Bayu Eko Siti Morin Sinaga Yuliasmi, Sri Yuliasmi, Sri