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Marcellino Rudyanto
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marcellino-r@ff.unair.ac.id
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bikfar@ff.unair.ac.id
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Department Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Airlangga Surabaya, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia
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Berkala Ilmiah Kimia Farmasi
Published by Universitas Airlangga
ISSN : 23028270     EISSN : 28081048     DOI : http://dx.doi.org/10.20473/bikfar.v8i2.31763
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Chemistry Medicine & Pharmacology
to facilitate interaction, discussion, and updating of research ideas in the fields of pharmacy, Pharmaceutical Chemistry, Medicinal Chemistry, Drug Development, Organic synthesis, Analytical chemistry, Pharmaceutical Technology, Pharmaceutical Microbiology and Biotechnology, Pharmacology and Toxicology, Nutraceutical / functional foods.
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Farmakologi
Articles 5 Documents
 1 
Search results for , issue "Vol. 9 No. 2 (2022): December" : 5 Documents clear
The Effect of Manalagi Apple Juice (Malus Sylvestris Mill) on Stability and Antioxidant Activity of Black Tea Riska Salfa Fauziyah; Djoko Agus Purwanto; Asri Darmawati Darmawati
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42679

Abstract

Black tea (Camellia sinensis O.K var assamica) is one of the most widely consumed beverages by the public. Manalagi Apple (Malus sylvestris Mill) juice and black tea contain antioxidant compounds that can counteract free radicals. The purpose of this study was to prove that the addition of Manalagi apple juice would increase the antioxidant activity and stability of black tea. The DPPH (2,2-diphenyl-1-picrylhydrazyl) method was used in this study to determine their antioxidant activities. Black tea antioxidant activity was measured at 0, 6 and 24 hours after the addition of Manalagi apple juice. Antioxidant stability of black tea compared to black tea added with Manalagi apple juice. The results obtained showed that the antioxidant activity of a mixture of black tea and Manalagi apple juice was higher than the antioxidant activity of black tea alone. It was shown that the IC50 of a mixture of black tea and Manalagi apple juice was lower than black tea. The addition of Manalagi apple juice can also increase the stability of the antioxidants in the black tea solution and the slope of the linear equation % inhibition of the mixture is lower by about one third than black tea. Because of this reason, adding Manalagi apple juice will slow down the degradation rate of the antioxidant activity of black tea.
Determination of Quercetin in Soursop (Annona muricata Linn.) Leaves 10 ml Liquid Preparation Using UV-Spectroscopic Method Sudjarwo .; Siti Husnul Khatimah; Febri Annuryanti
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42688

Abstract

Quercetin is a flavonoid compound that contains in Annona muricata L. leaves. UV Spectrophotometric method was used to determine quercetin from Annona muricata in liquid. The degradation was determined by selectivity, linearity, accuracy, precision, LOD, and LOQ. Selectivity showed that spectra have maximum absorbance at λ 374 nm. The good linearity was showed by y = 0,07368x - 0,01937 (r = 0,9984; p<0,05). The precision of standard quercetin in a concentration of 6.4 ppm showed a relative standard deviation (RSD) of 0.19%. LOD and LOQ of standard quercetin were 0.0240 µg/ml and 0.0801 µg/ml, and the accuracy was 91.867±7.59%. Determination of quercetin in Annona muricata leaf extract showed the concentration of 12.62±3.29% and (263.96 ± 6.69) mg in 10 ml liquid.
Effect of para (p) position methoxy group on thesynthesis of Benzohydrazide derivatives from Methylbenzoate starting material Suzana Suzana; Erlina Ardhayanti; Kholis Amalia Novianti; Juni Ekowati; Tutuk Budiati
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42705

Abstract

The synthesis of N'-benzylidenebenzohydrazide and N'-(4-methoxybenzylidene)benzo hydrazide had performed through condensation reaction. The reaction was performed in two stageswith methylbenzoate as the initial material. The firstphase was obtained benzohydrazide by reacting methylbenzoate and hydrazine hydrate, the second phase was obtainedthe compound of N'-benzylidenebenzohydrazide and N '-(4-methoxyibenzylidene)benzohydrazide by reacting benzohydrazide and benzaldehyde/4-methoxybenzaldehyde. The results were obtained respectively 87% and 92%. Puritytest was done by thin layer chromatography (TLC) and melting point. The melting point of benzohydrazide was 108-111oC. N'-benzylidene benzohydrazide m.p. 104-108oC and N'-(4-methoxybenzylidene)benzohydrazide m.p. 159-161oC.Identifications synthesized were confirmed by UV-VIS, FT-IR and 1H-NMR spectroscopy.
Solubility and Dissolution Study of Salicylamide Dewi Isadiartuti; Bambang Widjaja; Hendra Wijaya; Maria Lucia Ardhani Dwi Lestari
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42706

Abstract

Salisilamida termasuk golongan obat AINS (anti inflamasi non steroid)memiliki efek analgesik dan antipiretik mirip dengan asam asetil salisilat, namun di dalam tubuh tidak diubah menjadi salisilat. Dalam penggunaan secara oral,salisilamida tidak menimbulkan radang dan pendarahan pada lambung. Salisilamida merupakan senyawaasam lemah (pKa 8,2) yang kelarutannya dipengaruhi oleh pH lingkungan. Pada pemberian secara oral, salisilamida akan melewati saluran cerna pada rentang pH sekitar 1,5–8,0. Menurut persamaan Noyes-Whitney, disolusi obat akan dipengaruhi oleh kelarutannya. Tujuan penelitian ini adalah untuk mengevaluasi hubungan antara kelarutan dan disolusi salisilamida dalam beberapa pH media disolusi. Uji kelarutan dilakukan dalam media disolusi pH 1,2; 4,5; dan 6,5 dengan kekuatan ionik (µ) sebesar 0,2 dalam waterbath suhu 37 ± 0.5 °C sampai terbentuk kelarutan jenuhnya. Uji disolusi dilakukan dalam larutan media disolusi dengan pH yang sama dengan uji kelarutan, menggunakan pengaduk tipe dayung dengan kecepatan 50 rpm pada suhu 37 ± 0.5 °C selama 60 menit. Kadar salisilamida terlarut pada uji kelarutan dan uji disolusi ditentukan dengan menggunakan spektrofotometer pada λmax masing-masing pH media. Kelarutan salisilamida dan nilai efisiensi disolusi dalam 60 menit (ED60) dianalisis dengan ANOVA satu arah padaα 0.05. Hasil penelitian menunjukkan kelarutan salisilamida meningkat seiring dengan meningkatnya pH. Peningkatan kelarutan salisilamida meningkatkan disolusinya
Screening And Identification of Fibrinolytic Bacteria From Tauco Eni Setyawati; Toto Poernomo; Sudjarwo Sudjarwo
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42707

Abstract

Tauco is one kind of traditional fermented food from Indonesia. Tauco is processed from soybean paste with a salty taste andcommonly has yellow and black color. Generally, tauco is used as spice or seasoning in various daily dishes. The study aimsto find and identify the bacteria that produced fibrinolytic enzymes in tauco. The sample used in this research is tauco from sixdifferent manufacturers. Two tests have to do in this study: a proteolytic test of the Skim Milk Aga and a fibrin plate test. Bothtests used to gain the bacteria-producing fibrinolytic enzyme are Bacteria identified macroscopically, gram staining, and 16SrRNA sequencing. In the proteolytic test, the sample was diluted with 0.9% to 10-7 NaCl and then inoculated on Agar MilkSkm medium, incubated at 37ºC for 24 samples have a proteolytic activity that shown by the formation of clear zones aroundbacteria. 17 isolates of proteolytic bacteria were incubated at 37ºC for 24 hours and then used for the fibrin plates. All proteolyticbacteria produce fibrinolytic activity, the most extensive fibrinolytic index in TC4a isolate of 3,46. Furthermore, TC4a bacteriawere genotypically identified by sequencing the 16S rRNA gene. According to the result of tauco identification, it is found thatthe bacteria that strongly produce fibrinolytic enzymes in tauco sample TC4a is similar to Bacillus cereus TC4a.

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