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Validation Of Spectrophotometry-Visble Method On The Determination Of Borax Levels In Meatballs Sudjarwo Sudjarwo; Poedjiarti S; Angerina N
Berkala Ilmiah Kimia Farmasi Vol. 8 No. 2 (2021): December
Publisher : Universitas Airlangga

Borax, in illictic additive substance, is added on certain food product as a e preservative and rubbery. Therefore, the determination of borax in the food product such as meatball is very impotant in view of meatball is a food product often consumed by community. Vis- Spectrophotometric method with curcumine 0.125% as a reagent and glacial acetic acid-sulphuric acid has been used for determination of borax in this research. Curcumin reagent was selected because sensitivity of the method and the reproducibility of the results are affected by quality of the reagent other than rigorous observance of the reaction conditions (temperature, time, reagent quantities). Glacial acetic acid- sulphuric acid was used to create acid condition, so that curcumin and boron form a violetred 2:1 complex called rosocyanin. The optimum result was obtained when 1/. ml solution of 0.125% curcuumin and 1.0 ml concentrated sulphuric acid were added and the absorbance was measured after 70 minutes at 547 nm. The results showed linear regression y = 1.3127x – 0.0994, r = 0.9690 > r table (n = 5) is 0.878 and p = 0.007 (p< 0.01) and Vxo is was 15,53%. The detection limit and quantitation limit were 9.7.10-4 ppm and 2.94. 10-3 ppm respectively. The recovery and coefficient variation were 47.56%±3,92%. Determination of borax in three meatball samples which were taken from a location in Surabaya showed that the sample contained borax with concentration of 0.0205; 0.0151; 0.0210 (% w/w) respectively.

Validasi Metode Spektrofotometri UV Untuk Penetapan Kadar Kolkisin Dalam Infus Kembang Sungsang Muhammad Muslich; Isnaeni Isnaeni; Sudjarwo Sudjarwo
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

Validation of colchicine analysis methods in herbal infusions has been carried out to facilitate quality control of raw materials or simplicia. The validation parameters of the method set include selectivity, linearity, precision, and accuracy, which are included in category I. In this study, the raw material was prepared from the leaves of Gloriosa superba Linn. infusion made. The results of the selectivity test with colchicine as a standard provide uptake at a chosen wavelength of 340.2 nm. Linearity test results show the equation y = 0.0303x + 0.0131 with r = 0.9998> r Table for n = 6, ie 0.917 for p <0.01 and 0.811 for p = <0.05, the value of Vxo is 1 15%. In the precision test, the coefficient of variation is 0.54% and the accuracy test gives an average recovery of 92.81% ± 4.16%. Determination of colchicine in the infusion preparation was carried out as many as three replications. The results showed that the content of colchicine in raw materials was 0.3152% ± 1.99%, while the colchicine content in herbal infusion preparations was 0.483 ± 4.47%.

Media Modification Lactobacillus casei Strain Shirota with Skim Milk Enriched Green Coconut Water and Corn Starch Sela Mustika Sari; Arista Wahyu Ningsih; Farida Anwari; Iif Hanifa Nurrosyidah
Berkala Ilmiah Kimia Farmasi Vol. 8 No. 1 (2021): June
Publisher : Universitas Airlangga

Bacteria need a medium that can play an important role in their growth. One example of a medium is the medium De Mann Rogosa and Sharpe (MRS) which is a specific medium for the growth of lactic acid bacteria. The use of MRS media on an industrial scale is ineffective due to its relatively high price. The purpose of this study was to find out the effect of skim milk media enriched with green coconut water and cornstarch on the growth of Lactobacillus casei bacteria. The type of research conducted is experimental research with post test only control group design where there are two groups, namely the control group and the experimental group. The experimental group consisted of 3 types of samples, namely skim milk and green coconut water, skim milk and cornstarch, as well as skim milk and green coconut water and cornstarch. The comparison of treatment levels for each sample was 1:2 and 1:3 and analyzed, including bacterial growth curves, growth speed and bacterial generation time. From each concentration, the results found that the addition of green coconut water and cornstarch had a significant effect on the growth of Lactobacillus casei (P˂0.01) to the speed of growth and generation time. It was concluded that the higher the concentration added it can accelerate the growth of Lactobacillus casei.

The Effect of Methyl and Chloro Substituent Compounds in Amida Derivatives Synthesis from p-Metoxicynamic Acid with Microwaves Irradiation Ruri Intan Nurcahyaningtyas; Juni Ekowati Ekowati; Marcellino Rudyanto
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 2 (2020): DESEMBER
Publisher : Universitas Airlangga

Background: The difference in the nature of these aromatic amine substituents, i.e. methyl and chloro will affect the N atom of aniline as a nucleophile to attack the carbonyl C atom in the p-methoxcycinnamoyl chloride in the synthesis two amides derivate of p-methoxycinnamic acid, namely N-(p-methylphenyl)-p-methoxycinnamide and N-(p-chlorophenyl)-p-methoxycinnamide. Aim: to obtain the N-(p-methylphenyl)-p-methoxycinnamide and the N-(p-chlorophenyl)-p-metoxicinamide compound from p-methoxycinamic acid using the microwave irradiation method as source of energy. Beside that, it also to determine the effect of the presence of methyl and chloro substituents in para position of aromatic amines in the yields of reactions. Method: The reactions were carried out by microwave irradiation at three powers, i.e 120 watts, 200 watts, 280 watts. After separation and purification steps, the products were identified by spectrometric methods. Result: At power of 200 watts for reaction time of 7.5 minutes, the yield of N-(p-methylphenyl)-p-methoxycinamide is larger than N-(p-chlorophenyl)-p-methoxycinnamamide. The percentage of the product synthesis of N-(p-methylphenyl)-p-methoxycinamide was 51.84% and the percentage of N-(p-chlorophenyl)-p-methoxycinnamamide was to 47.20%. Conclusion: The effect of substituent methyl is increase the percentage yield of N-(p-methylphenyl)-p-methoxycinamide compound than that substituent chloro of N-(p-chlorophenyl)-p-methoxycinamide compound under the same reaction conditions. Based on the identification of the structure of the synthesized compound using a UV spectrophotometer, infrared spectrophotomers and 1H-NMR spectrometer it can be concluded that the synthesized compounds are N-(p-methylphenyl)-p-methoxycinnamide and N- (p-chlorophenyl)-p-methoxycinnamide.

Validation of UV Spectrophotometry Method for Determination of Lopinavir and Ritonavir Simultaneously Siti Umi Anisah; Asri Darmawati; Amirudin Prawita
Berkala Ilmiah Kimia Farmasi Vol. 8 No. 2 (2021): December
Publisher : Universitas Airlangga

Lopinavir and ritonavir are anti-viral compounds that have similar chemical structures and overlapping UV spectral profiles. The combination of these two compounds is being promoted as an anti-COVID19 drug. Determination of these two compounds simultaneously using UV spectrophotometry method requires special technique so that the result will be valid. The purpose of this study was to obtain a suitable analytical technique using UV spectrophotometry for the determination of lopinavir-ritonavir simultaneously that fulfill the method validation requirement. In this study, the simultaneous equation technique, absorptivity comparison factor, and first derivative technique were used to overcome the effect of lopinavir/ritonavir absorbance at selected wavelengths for determination of each compound simultaneously. The one-way ANOVA statistical test was used to compare the result of the three analytical techniques. The results showed that the three techniques fullfilled the AOAC requirements for selectivity and linearity. The accuracy and precision test result have not met the requirements of the AOAC method validation. Statistically. the one-way ANOVA analysis showed there was a significant difference between the mean recovery of lopinavir using the absorptivity factor and first derivative technique. Whereas, there was no significant differences among the mean of ritonavir recoveries that were determined using those three techniques. As conclusion, that the UV spectrophotometric method using the simultaneous equation technique, the absorptivity factor technique, and the derivative technique for assaying the lopinavir and ritonavir simultaneously met the requirements for selectivity and linearity parameters. However, the accuracy and precision have not met the requirements. The first derivative technique is suitable for further developed for ritonavir and lopinavir determination simultaneously

Inhibitory Activity of Probiotic Milk Against Eschericia coli ATCC 6538 and Staphylococcus aureus ATCC 8739 Andyanita Hanif Hermawati; Aryati Aryati; Isnaeni Isnaeni
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

The aim of this research is to evaluate inhibitory activity of Lactobacillus acidophilus (L.a) and Lactobacillus casei (L.c) probiotic milk against Escherichia coli and Staphylococcus aureus growth. The fermented milk was prepared by inoculating each probiotic in milk at 43ºC and then incubated at room temperature for 24 hours. Diffusion agar method by using nutrient agar media was used to assess the minimum inhibition concentration (MIC). Obtained results showed pH of fermentation probiotic milk 5 + 0,05. Optimum inhibition zone diameter of L. acidophilus fermented milk against Escherichia coli and Staphylococcus aureus at MIC value of 14 mm. Inhibition zone diameter of L. casei fermented milk obtained an optimum against Escherichia coli and Staphylococcus aureus at MIC value of 12 mm and 13 mm respectively. The L. acidophilus and Lactobacillus casei probiotics fermented milk exhibited considerable antibacterial agent against Escherichia coli and Staphylococcus aureus.

Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus Sela Mustika Sari; Arista Wahyu Ningsih; Farida Anwaril; Iif Hanifa Nurrosyidah
Berkala Ilmiah Kimia Farmasi Vol. 8 No. 1 (2021): June
Publisher : Universitas Airlangga

Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).

Inhibitory Activity Of Roselle Flower (Hibiscus Sabdariffa L.) Aqueous Extract - Sodium Alginate Gel Against Staphylococcus aureus ATCC 25923 Esti Hendradi; Isnaeni Isnaeni; Arya Putra Damari
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 2 (2020): DESEMBER
Publisher : Universitas Airlangga

Staphylococcus aureus is one type of bacterium that causes skin infections resistant to some antibiotics. This encourages research to find new antibacterials by using substances from natural sources, often called medicinal plants. Aqueous extract of Roselle (Hibiscus sabdariffa L.) flower (AERF) was selected as one of natural ingredients for antibacterial in gel dosage form, in which sodium alginate was used as a matrix base. In this study, determination of the sodium alginate concentration effects (2.5%, 3% and 3.5%) on the properties of the gel was performed. The characteristics evaluated included pH, viscosity, and dispersive power; that should be met standard requirement and the gel ability to inhibit Staphylococcus aureus ATCC 25923 growths. A diffusion test method was used to determine the Minimum Inhibitory Concentration (MIC) of the AERF powder against the test bacteria. The study results showed that AERF gel preparation with a composition of 3% sodium alginate and 3% roselle extract had better properties (pH, viscosity, and dispersive power) than the matrix and extract concentrations of 2.5% and 3.5% respectively. It was found that the optimum formula obtained a MIC of 0.04 mg/ml. In line with these results, it is expected that the AERF gel preparation will be stable, safe, and acceptable when used and might be recommended as antibacterial topical dosage form against Staphylococcus aureus. In the future, inhibitory activity against resistant pathogenic bacteria could be evaluated and developed.

The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923 Hana Sofiana Maghfira; Isnaeni Isnaeni; Asri Darmawati
Berkala Ilmiah Kimia Farmasi Vol. 8 No. 2 (2021): December
Publisher : Universitas Airlangga

The main ingredients of roselle (Hibiscus sabdariffa L.) which have antioxidant and antibacterial effect were anthocyanins, and flavonoids. Flavonoid compounds were unstable at high temperatures. Meanwhile, the processing of roselle extract powder into ready-to drink or food preparations generally requires the thermal processes. The aims of this study were to determine the effect of temperature and heating time of roselle extract powder solution on the inhibition of microbial growth of Staphylococcus aureus ATCC 25923. The method of this study uses a ready-to- process roselle powder extract sample. The roselle extract powder solution in a screw cap tube was heated at a temperature of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C on a waterbath, with heating times at each temperature were 15 minutes and 30 minutes. Anti bacterial activity of the sample solution was measured based on the ability to inhibit the growth of Staphylococcus aureus ATCC 25923 by the agar-well diffusion method. The inhibition zone of the sample was measured by caliper. The result of this study showed that inhibition zones caused by the sample that had been heated at those temperature for 15 minutes were 9.55±0.70 mm, 9.53 ±0.04 mm, 9.70±0.14 mm, 9.68±0.24 mm, 10.10±0.14 mm, and 10.25±0.21 mm. Meanwhile, after heating for 30 minutes the inhibition zones were 10.08±0.25 mm, 10.20±0.28 mm, 10.43±0.18 mm, 10.08±0.18 mm, 10.78±0.04 mm, 9.70±0.14 mm. Two ways statistical test ANOVA Randomized Control Block Design with 95% confidence level was used to prove that there was a significant difference berween the mean inhibition zones of each sample. The conclution of this research was, the temperature in the range of 40 -90 oC has no effect on the anti-bacterial activity of the sample. However, the heating time of the sample affected the antibacterial activity of the roselle extract powder solution against Staphylococcus aureus ATCC 25923.

Optimasi Produksi Fibrinolitik oleh Bacillus megaterium BM 9.1 menggunakan media Limbah Pertanian sebagai sumber karbon Kiki Lestari; Achmad Toto Poernomo; Prawita A
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v7i1.29060

The study of effect agro recidues carbon sources on fibrinolytic enzyme production by Bacillus megaterium BM 9.1 was done by using fibrin plate method. Bacillus megaterium BM 9.1 grown on agro residues medium with solid state fermentation. The fibrinolytic enzymes activity is declared by fibrinolytic index. Fibrinolytics index is the comparisson between clear zones and wall diameters. From various carbon sources tested, Bacillus megaterium BM 9.1 which is grown in banana peel, pineaple skin, corn husk, rice bran and corn cob could produce fibrinolytic enzymes. Optimum fibrinolytic activities found in a nutrient agar and banana peel medium at fibrinolytic index 4,95 ± 0,08 (p<0,05). The comparisson fibrinolytic index between Bacillus megaterium BM 9.1 which grown in combination nutrient agar, banana peel and nutrien agar standart is 117,%. Banana peel concentration optimation was done at concentration of 0,5 %, 1 %, 2 % and 4 % and the fibrinolytic index was found respectively according to 4,26 ± 0,11 ; 4,32 ± 0,03 ; 4,61 ± 0,03; and 4,35 ± 0,05. The optimum fibrinolytic activity was found in banana peel on consentration 2 %.

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Marcellino Rudyanto

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marcellino-r@ff.unair.ac.id

Phone
+628165434137

Journal Mail Official
bikfar@ff.unair.ac.id

Editorial Address
Department Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Airlangga Surabaya, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Location
Kota surabaya,

Jawa timur

INDONESIA

Abstract

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Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Marcellino Rudyanto

Contact Email marcellino-r@ff.unair.ac.id

Phone +628165434137

Journal Mail Official bikfar@ff.unair.ac.id

Editorial Address Department Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Airlangga Surabaya, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Location Kota surabaya, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Marcellino Rudyanto

Contact Email
marcellino-r@ff.unair.ac.id

Phone
+628165434137

Journal Mail Official
bikfar@ff.unair.ac.id

Editorial Address
Department Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Airlangga Surabaya, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Location
Kota surabaya,

Jawa timur

INDONESIA