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<![CDATA[UJI FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL UMBI PAKU ATAI MERAH (Angiopteris ferox COPEL) ]]>
<![CDATA[Sundu, Reksi]]>;
<![CDATA[Sapri, Sapri]]>;
<![CDATA[Nurhasnawati, Henny]]>
<![CDATA[ Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 3, No 1 (2018) ]]>
Publisher : <![CDATA[Akademi Farmasi ISFI Banjarmasin ]]>
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<![CDATA[Umbi paku atai merah (angiopteris ferox Copel) biasa dimanfaatkan sebagai obat tradisional oleh suku dayak. Tujuan penelitian ini adalah untuk mengetahui metabolit sekunder dan aktivitas antioksidan pada umbi paku atai merah. Pada penelitian ini telah dilakukan uji fitokimia dan uji aktivitas antioksidan ekstrak yang ditentukan dengan metode DPPH (1,1-Difenil-2-pikrilhidrazil) menggunakan spektrofotometer UV-Vis. Hasil uji fitokimia menunjukan bahwa ekstrak etanol umbi paku atai merah mengandung alkaloid, flavonoid, tanin, saponin dan steroid. Sementara itu aktivitas antioksidan ekstrak tersebut tergolong kuat dengan nilai IC50 sebesar 193,20 ppm.]]>
<![CDATA[UJI AKTIVITAS ANTIOKSIDAN FRAKSI N-HEKSAN, KLOROFORM DAN ETIL ASETAT DARI EKSTRAK ETANOL UMBI PAKU ATAI MERAH (Angiopteris ferox Copel) ]]>
<![CDATA[Sundu, Reksi]]>;
<![CDATA[Handayani, Fitri]]>;
<![CDATA[Sapri, Sapri]]>;
<![CDATA[Nurhasnawati, Henny]]>
<![CDATA[ Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 3, No 2 (2018) ]]>
Publisher : <![CDATA[Akademi Farmasi ISFI Banjarmasin ]]>
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<![CDATA[Antioksidan memegang peranan penting sebagai faktor perlindungan kesehatan. Salah satu tanaman yang berpotensi sebagai antioksidan alami adalah umbi paku atai merah (Angiopteris ferox Copel). Tujuan dari penelitian ini yaitu untuk mengetahui aktivitas antioksidan dari fraksi n-heksan, kloroform dan etil asetat dari ekstrak etanol umbi paku atai merah. Metode yang digunakan pada penelitian ini adalah metode DPPH (1,1-diphenyl-2-picrylhydrazyl) menggunakan spektrofotometer UV-Visible. Hasil penelitian menunjukkan bahwa ekstrak etanol umbi paku atai merah fraksi n-heksan memiliki nilai IC50 sebesar 884,14 ppm (kategori lemah), kloroform sebesar 199,72 ppm (kategori lemah), etil asetat sebesar 18,81 ppm (kategori sangat kuat), sedangkan vitamin C sebagai pembanding sebesar 5,09 ppm (kategori sangat kuat).]]>
<![CDATA[PERBANDINGAN PELARUT ETANOL DAN AIR PADA PEMBUATAN EKSTRAK UMBI BAWANG TIWAI (Eleutherine americana Merr) MENGGUNAKAN METODE MASERASI ]]>
<![CDATA[Sa'adah, Hayatus]]>;
<![CDATA[Nurhasnawati, Henny]]>
<![CDATA[ Jurnal Ilmiah Manuntung Vol 1 No 2 (2015): Jurnal Ilmiah Manuntung ]]>
Publisher : <![CDATA[jurnal ilmiah manuntung akademi farmasi samarinda ]]>
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DOI: 10.51352/jim.v1i2.27
<![CDATA[Bawang tiwai (Eleutherine americana Merr) is one kind of medicinal plant. To obtain an active substances with good physical and chemical properties, it is needs to do optimization of making extracts, one with solvent optimization. Type of solvent will determine the types of extracted substances in accordance with the polarity. On this research, extraction of bawang tiwai bulbs simplicia by maceration method using ethanol and water as solvent. This research is an experimental research with varying ethanol and water in a three comparison solvent that is water, ethanol, and mixture of water-etanol, then the yields is calculated. Furthermore, the data were analyzed statistically using ANOVA program to determine significant differences in the three yields. In each extract was conducted phytochemical screening to determine the content of secondary metabolites. The results showed significant differences in the yield of bawang tiwai extract with three treatments and two repetitions. The results of average yields using water as solvent is 8.75%, ethanol 5.3%; and water-etanol 8.31%]]>
<![CDATA[FORMULASI DAN EVALUASI KRIM EKSTRAK BAWANG TIWAI (Eleutherine bulbosa) ]]>
<![CDATA[Warnida, Husnul]]>;
<![CDATA[Nurhasnawati, Henny]]>
<![CDATA[ Jurnal Ilmiah Manuntung Vol 3 No 1 (2017): Jurnal Ilmiah Manuntung ]]>
Publisher : <![CDATA[jurnal ilmiah manuntung akademi farmasi samarinda ]]>
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DOI: 10.51352/jim.v3i1.93
<![CDATA[Exposure of the skin to ultraviolet (UV) radiation from the sun has various adverse effects, photoaging and skin cancer are of great concern. The ability of botanical antioxidants for prevention of photocarcinogenesis and photoaging had been widely known. Bawang tiwai (Eleutherine bubosa) is traditionally used by the native people of Kalimantan for cancer treatment. The ethanolic extract of bawang tiwai originated from Banjarbaru district, South Kalimantan had strong antioxidant activity. The objective of the study was to formulate Eleutherine bulbosa extract into cream and evaluate its scavenging activity. Antioxidant activity of Eleutherine bulbosa cream was assessed by 2-diphenyl-1-picrylhydrazyl (DPPH) method. The Eleutherine bulbosa extract was incorporated into five cream formulas in varied concentration of emulsifying wax and cetyl alcohol. Evaluation of cream including physical appearance, pH, viscosity, stability, and microbial growth test. The result showed that Eleutherine bulbosa cream has antioxidant activity and good physicochemical quality]]>
<![CDATA[PENETAPAN KADAR PROTEIN TEMPE JAGUNG (Zea mays L.) DENGAN KOMBINASI KEDELAI (Glycine max (L.) Merill) SECARA SPEKTROFOTOMETRI SINAR TAMPAK ]]>
<![CDATA[Jubaidah, Siti]]>;
<![CDATA[Nurhasnawati, Henny]]>;
<![CDATA[Wijaya, Heri]]>
<![CDATA[ Jurnal Ilmiah Manuntung Vol 2 No 1 (2016): Jurnal Ilmiah Manuntung ]]>
Publisher : <![CDATA[jurnal ilmiah manuntung akademi farmasi samarinda ]]>
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DOI: 10.51352/jim.v2i1.55
<![CDATA[Indonesian is still very dependent of soybean imports, so as to reduce the use of soybean need to find substitute materials in the manufacture of soybean. Corn can be an option because apart from being a source of carbohydrates, corn is also an important source of protein in the menu society in Indonesia. The purpose of this study to determine the levels of soybean protein maize (Zea mays) with a combination of soybean (Glycine max (L.) Merrill) with visible of spectrophotometry. The research design uses a comparison of corn: soybean as follows: P1 = 80: 20; P2 = 70: 30; P3 = 50: 50; P4 = 30: 70 and P5 = 20: 80. The results of this study indicate that P1 has a protein content of 6.7%, P2 = 8.06% = 10.76% P3, P4 and P5 = 13.46% = 14.8%. The greater the concentration ratio of soy protein obtained even greater. In organoleptic quality in soybean corn combination has the texture a little hard to hard, has no smell until the typical aroma smelled soybean, flat white to brown of white]]>
<![CDATA[IDENTIFIKASI KANDUNGAN FORMALIN PADA MIE BASAH MENGGUNAKAN PEREAKSI SCHRYVER ]]>
<![CDATA[Fatimah, Nurul]]>;
<![CDATA[Nurhasnawati, Henny]]>;
<![CDATA[Zaki, Roufida]]>
<![CDATA[ Jurnal Ilmiah Manuntung Vol 4 No 1 (2018): Jurnal Ilmiah Manuntung ]]>
Publisher : <![CDATA[jurnal ilmiah manuntung akademi farmasi samarinda ]]>
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<![CDATA[Foods or food ingredients that contain high water content are not durable to store. This trigger manufacturers of small industries and home industries to use additional ingredients such as preservatives. Banned preservatives used in food are formalin. Identification of formaldehyde can be done by color reaction, among others, using Schryver reagent. This study aims to determine the identification of formalin content in wet noodles using Schryver reagent. This research is a type of experimental research. Sample in this research is chicken noodle and meatball noodle which is obtained from seller at Abdul Wahab Syahranie Street. The research stages include sample collection, Schryver reagent manufacture, spike sample preparation and sample testing. Data analysis used in this research use descriptive analysis method. The results of six samples of chicken noodle and meatball noodles located at Abdul Wahab Syahranie Street, that from six samples did not contain formalin. Keywords : wet noodles, formalin, Schryver reagent]]>
<![CDATA[PENETAPAN KADAR ASAM LEMAK BEBAS DAN BILANGAN PEROKSIDA PADA MINYAK GORENG YANG DIGUNAKAN PEDAGANG GORENGAN DI JL. A.W SJAHRANIE SAMARINDA ]]>
<![CDATA[Nurhasnawati, Henny]]>
<![CDATA[ Jurnal Ilmiah Manuntung Vol 1 No 1 (2015): Jurnal Ilmiah Manuntung ]]>
Publisher : <![CDATA[jurnal ilmiah manuntung akademi farmasi samarinda ]]>
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DOI: 10.51352/jim.v1i1.7
<![CDATA[Free fatty acids and peroxide are part of cooking oil quality parameters. This study aims to determine the levels of free fatty acids and peroxide value in cooking oil used by fried merchant in Jl. A.W. Sjahranie Samarinda. Sampling was done by total sampling which is cooking oil before frying and after frying a few times from four fried merchants. Determination of free fatty acid content using alkalimetry method and levels of peroxide using iodometric method.The test results of the free fatty acid content of samples A, B, C, D cooking oil before frying is equal to 0.16%; 0.27%; 0.33%; 0.32%, and free fatty acid levels after few times frying is 0.19%; 0.29%; 0.37%; 0.36%. The test results of the peroxide sample A, B, C, D cooking oil before frying in the amount of 18.95 meq O2/kg; 27.63 meqO2/kg; 24.67 meq O2/kg; 23.29 meq O2/kg. Peroxide levels after several times frying is 26.25 meqO2/kg; 35.72 meqO2/kg; 34.54 meqO2/kg; 33.16 meqO2/kg. Average levels of free fatty acids cooking oil before frying is 0.27% and after frying to 0.30%, or an increase of 12.04%. While the average level of peroxide cooking oil before frying of 23.64 meqO2/kg and after frying be 32.42 meqO2/kg or an increase of 37.16%.]]>
<![CDATA[PERBANDINGAN METODE EKSTRAKSI MASERASI DAN SOKLETASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL DAUN JAMBU BOL (Syzygium malaccense L.) ]]>
<![CDATA[Nurhasnawati, Henny]]>;
<![CDATA[Sukarmi, Sukarmi]]>;
<![CDATA[Handayani, Fitri]]>
<![CDATA[ Jurnal Ilmiah Manuntung Vol 3 No 1 (2017): Jurnal Ilmiah Manuntung ]]>
Publisher : <![CDATA[jurnal ilmiah manuntung akademi farmasi samarinda ]]>
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DOI: 10.51352/jim.v3i1.96
<![CDATA[Malay apple (Syzygium malaccense L.) is a plant that can be used for treatment. Antioxidants have the activity to reduce free radical compounds which is one of the causes of the emergence of various diseases in humans. The purpose of this study to determine the comparison of methods of maceration and socletation extraction of antioxidant activity of malay apple leaf. Research stages include sampling, plant determination, making of simplisia, maceration extraction and socletation with 70% ethanol solvent and determine the antioxidant activity by UV-Vis spectrophotometry with DPPH (1,1-diphenyl-2-picrylhydrazyl) as free radical. The parameter is IC50 value that is the concentration of antioxidant compound which can cause 50% loss of DPPH free radical activity. Although both methods show very strong antioxidant activity, it can be concluded that the difference in extraction methods has an effect on the antioxidant activity produced. The results of antioxidant activity test showed that socletation methods gave an average IC50 value of 37.67 ppm, this value is higher than maceration methods with an average IC50 value of 47.80 ppm. Malay apple leaf has the potential as a natural antioxidant, although it has a lower IC50 value than vitamin C which is 9.72 ppm.]]>
<![CDATA[PENENTUAN KADAR RESIDU TETRASIKLIN HCl PADA IKAN AIR TAWAR YANG BEREDAR DI PASAR SEGIRI MENGGUNAKAN METODE SPEKTROFOTOMETRI ULTRA VIOLET ]]>
<![CDATA[Nurhasnawati, Henny]]>;
<![CDATA[Jubaidah, Siti]]>;
<![CDATA[Elfia, Novita]]>
<![CDATA[ Jurnal Ilmiah Manuntung Vol 2 No 2 (2016): Jurnal Ilmiah Manuntung ]]>
Publisher : <![CDATA[jurnal ilmiah manuntung akademi farmasi samarinda ]]>
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DOI: 10.51352/jim.v2i2.64
<![CDATA[Tetracycline HCl is one of the most commonly used antibiotics in fish farming that aims to control diseases caused by bacteria. The purpose of this study was to determine the presence and the level of tetracycline HCl antibiotic residue in freshwater fishes sold at the Segiri traditional market. The method used in this research was a standard addition ultraviolet spectrophotometry. The results showed that residue level of tetracycline HCl in freshwater fish is 192,067 μg/g – 257,409 μg/g. These result was far exceeded the maximum residue level of tetracycline class antibiotics in meat and dairy based on SNI 01-6366-2000 that limit the residue not higher than 0.1 μg/g]]>
<![CDATA[PENETAPAN KADAR FLAVONOID EKSTRAK DAUN KELAKAI (Stenochlaena palustris (Burm. F.) Bedd.) DENGAN METODE SPEKTROFOTOMETRI UV-VIS ]]>
<![CDATA[Syamsul, Eka Siswanto]]>;
<![CDATA[Hakim, Yana Yunita]]>;
<![CDATA[Nurhasnawati, Henny]]>
<![CDATA[ Jurnal Riset Kefarmasian Indonesia Vol 1 No 1 (2019): Jurnal Riset Kefarmasian Indonesia ]]>
Publisher : <![CDATA[APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia) ]]>
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DOI: 10.33759/jrki.v1i1.46
<![CDATA[Kelakai (Stenochlaena palustris (Burm F.) Bedd.) is a medicinal plant of Borneo. The purpose of this research is to determine the level of flavonoid in crude extract of kelakai leaf by UV-Vis Spectrophotometer. The research was conducted by collection of the kelakai leaves and plant determination. The ethanolic extract of kelakai leaves was collected using macceration methode. The determination of flavonoid level was conducted by UV-Vis Spectrophotometer using quersetin as standard compound. The study showed that the rendemen of crude extract of kelakai leaf was (22,92%). The moisture content in viscous extract was (19,71%). The level of Flavonoids in extract was (2,2159±0,083%).]]>
