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All Journal Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) UNEJ e-Proceeding JFIOnline
Emi Sukarti, Emi
Faculty of Pharmacy, Widya Mandala Catholic University Surabaya
Education Health Professions Medicine & Pharmacology

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Screening and Isolation of Cellulolytic Bacteria From Bagasse and Characterization of The Cellullase Produced Hartanti, Lanny; Susanto, Fandy; Utami, Caesilia Putri; Sukarti, Emi; Setiawan, Henry Kurnia; Ervina, Martha
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

The research of screening and isolation of cellulase-producing bacteria from bagasse had been done. The objectives of the research were to obtain cellulolytic bacteria isolate, to determine the genus of the isolates and also to characterize the crude enzymes produced. One isolate with the highest activity was chosen to be purified further bystreak plate and pour plate methods in carboxyl methyl cellulose(CMC)  agar media. The genus of the pure isolated bacteria was further characterized by macroscopic and microscopic properties, and biochemical assays using conventional methods and MicrobactTM Kit: gram-negative identification system (Oxoid). The result showed that the isolated cellulolytic bacteria had a close character similarity to Bacillus pumilus. The isolate was grown on MHB + CMC media with 2 hours of adaptation phase followed by logarithmic phase until 21 hours of incubation. Cellulase was started to be produced after 4 hours of fermentation and reached the highest activity at 21 hours of fermentation. The cellulase produced had the pH optimum at pH 5 and a temperature optimum at 60 °C, with optimum activity ranging from 0.0231 to 0.0264 U /ml. One unit of cellulase activity is defined as the amount of enzyme that will catalyze the production of 1 mg of glucose per minute at 37°C and pH 7.0. Keywords:  bagasse, bacteria isolation, cellulolytic, biochemical characterization, enzyme characterization
Optimasi Formula Tablet Floating Metformin Hidroklorida Menggunakan Polimer Guar Gum Elim, Siska; Hadisoewignyo, Lannie; Sukarti, Emi
Jurnal Farmasi Sains dan Terapan Vol 1, No 1 (2013)
Publisher : Jurnal Farmasi Sains dan Terapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (800.677 KB) | DOI: 10.33508/jfst.v1i1.2345

Abstract

Metformln hydrochloride Is an orally administered blguanlde derivative drug and functions as an anti hyperglycemic In patient with type 2 diabetes mellitus with bioavallablllty between 50-6096. Floating system Is the one method to enhance absorption and bioavallablllty of metformln hydrochloride. The purpose of this research was to determine the effect of guar gum concentration and concentration effervescent components and Interactions of both components on physical properties of tablets, floating lag time, floating time, and dissolution rate constant and get the optimum formula with drug release pattern according to zero order kinetics. In this research using factorial design with two factors Is concentrations factor of guar gum at 15-2096 and concentrations factor of effervescent components Is citric acid and sodium bicarbonate (1:1) at 5-1096. The method used Is direct compression method. Concentration of guar gum have a significant effect on floating lag time and dissolution rate constant but do not have a significant effect on tablet hardness. While the concentration of effervescent components not have a significant effect on tablet hardness and dissolution rate constant but a significant effect on floating lag time. Interaction between guar gum concentration and concentration effervescent components not have a significant effect on tablet hardness, floating lag time, and dissolution rate constant Based on Design - Expert program optimization, the optimum formula obtained Is formula with combination 19,596 guar gum concentration and 5,596 concentration effervescent components which resulting 11,43 Kp hardness, floating lag time 8,69 min and K dissolution 0,324 mUmln.
ANALISIS AKTIVITAS ANTIOKSIDAN JUS MANGGA SEGAR MEREK A DAN OLAHAN SENDIRI Kusuma, Christine; Caroline, Catherine; Sukarti, Emi
Jurnal Farmasi Indonesia Vol 11, No 2 (2019)
Publisher : Jurnal Farmasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35617/jfi.v11i2.666

Abstract

Sugary juice drinks are a practical drink culture of urban society. Various and popularbrands selling fruit juices, especially mango juice on the market. However, the large amount of fruitprocessing carried out by mango fruit juice entrepreneurs makes the prices offered on the marketquite high with a lack of information on their products. On the other hand, the number of degenerativediseases in Indonesia is also increasing. This can be overcome by consuming antioxidants in fruitjuice. In this study an antioxidant activity of brand A mango juice was compared with mango andprocessed mango juice to provide information that mango juice made by itself has higher antioxidantand economical so that it can be used to maintain health and can be used as source of antioxidants.The test method that will be used to determine antioxidant activity using the DPPH method. The resultof selected DPPH wavelength is 517 nm. The average IC50 vitamin C, mango, processed mango juice,and brand A mango juice samples were 13.95 ?g / ml, 27475.18 ?g / ml, 67589.40 ?g / ml, 143819.93?g / ml. This shows that the sample of brand A mango juice has a smaller antioxidant activity valuecompared to the processed mango juice and the mangoes without any additions.
Co-Authors Caesilia Putri Utami, Caesilia Putri Catherine Caroline Elim, Siska Fandy Susanto, Fandy Henry Kurnia Setiawan Kusuma, Christine Lannie Hadisoewignyo Lanny Hartanti Martha Ervina