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Herbal Medicine Journal
Published by Sekolah Tinggi Ilmu Kesehatan Senior Medan
ISSN : -     EISSN : 26212625     DOI : https://doi.org/10.58996
Core Subject : Science,
Biochemistry, Genetics & Molecular Biology Immunology & microbiology
Herbal Medicine Journal menerima artikel penelitian dalam 2 area utama di bidang farmasi: Sains Farmasi dan Farmasi Komunitas dan Klinis. Dalam bidang sains farmasi, artikel penelitian yang diterima meliputi Biologi Farmasi dan Farmakognosi, Kimia Farmasi, Farmasetika, Farmakologi dan Toksikologi, dan juga Bioteknologi. Sedangkan area Farmasi Komunitas dan Klinis mencakup Farmasi Rumah Sakit, Farmasi Klinis, Manajemen Farmasi, dan Farmasi Sosial.
Arjuna Subject : Profesi Kesehatan - Farmasi
Articles 5 Documents
 1 
Search results for , issue "Vol 2 No 1 (2019): Herbal Medicine Journal" : 5 Documents clear
Daya Tahan Simpan Sirup Stroberi (Fragaria vesca L) Dengan Variasi Gula Siti Maimunah; Diana P; Sari Aruan; Erly Sitompul
Herbal Medicine Journal Vol 2 No 1 (2019): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

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Abstract

Buah stroberi (Fragaria vesca L) merupakan tanaman buah berupa buah herba yang ditemukan pertama kali di Chili, Amerika, Eropa dan Asia. Tanaman ini mulai banyak diminati dan di budidayakan di Indonesia termasuk di Sumatera Utara. Stroberi (Fragaria vesca L) memiliki banyak vitamin, diantaranya vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin K, vitamin A, and vitamin E, dan kalsium. Tujuan penulisan ini untuk mengetahui pengaruh variasi gula terhadap daya tahan simpan sediaan sirup stroberi (Fragaria vesca L). Mengetahui formulasi buah stroberi dan variasi gula yang tepat dalam pembuatan sirup buah stroberi (Fragaria vesca L), dan mengetahui perubahan fisik dan kimia dalam pembuatan sirup. Sirup dengan kadar gula yang kecil mempunyai daya simpan yang lebih singkat yaitu pada sirup dengan variasi penambahan gula sebanyak 40% dan 50% dibandingkan dengan sirup dengan penambahan variasi gula yang lebih banyak 60% dan 70% memiliki daya simpan yang lebih baik dan pertumbuhan jamur pada sirup sari buah stroberi terdapat pertumbuhan jamur pada hari ke 18 pada beberapa variasi sirup, jamur yang teridentifikasi pada hasil pengamatan mikroskopik berdasarkan karakteristiknya dapat diketahui bahwa jamur yang tumbuh adalah jamur golongan Aspergilus.
Uji Toksisitas Akut Ekstrak Etanol Daun Nipah (Nypa fruticans Wurmb.) Pada Organ Lambung Mus musculus Fadillah Novianty; Herawaty Ginting; Salbiah Salbiah
Herbal Medicine Journal Vol 2 No 1 (2019): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

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Abstract

Daun nipah memiliki berbagai macam senyawa kimia fitokimia yang memiliki peran penting untuk mencegah penyakit kronis seperti kanker, diabetes dan penyakit jantung koroner. Tujuan penelitian ini adalah untuk mengetahui dosis toksik ekstrak etanol daun nipah terhadap mencit jantan dan betina setelah pemberian dalam dosis tunggal secara oral yang diamati selama 14 hari. Penelitian ini menggunakan metode eksperimental dengan tahapan penelitian yaitu pengujian skrining fitokimia dan pengujian efektoksisitas akut secara oral terhadap mencit jantan dan betina berjumlah 50 ekor, yang dibagi dalam 5 kelompok. Kelompok kontrol (K) diberi Na-CMC 0,5%, kelompok perlakuan (P) diberi ekstrak etanol daun nipah dengan dosis 50mg/kg bb, 100mg/kg bb, 200mg/kg bb dan 300mg/kg bb yang diberi dalam dosis tunggal secara oral pada hari pertama. Dilakukan pengamatan terhadap gejala toksik yang meliputi kematian mencit selama 14 hari, kemudian dilakukan histopatologi organ lambung mencit. Hasil pemeriksaan histopatologi organ lambung mencit menunjukkan bahwa pemberian dosis tunggal secara oral pada ekstrak etanol daun nipah pada kelompok kontrol dan perlakuan dosis menyebabkan ketoksikan yang ditandai adanya desquamasi epitel vili, infiltrasi sel radang, dan muscularis mukosa lambung. Pemberian ekstrak etanol daun nipah pada dosis 300 mg/kg BB menyebabkan kematian pada hari ke 11 dan dosis 50 mg/kg BB, 100 mg/kg BB, 200 mg/kg BB tidak menyebabkan kematian pada hewan uji.
Pengaruh Suhu Pemanasan dan Lama Pemanasan Terhadap Kandungan Vitamin C Beberapa Varietas Nanas Indah Rizka
Herbal Medicine Journal Vol 2 No 1 (2019): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

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Abstract

Pineapple (Ananas comosus L.) is a type of tropical plant originating from Brazil, Bolivia and Paraguay. This plant is included in the pineapple-nanasan family (Family Bromeliaceae). The plant is of low stature, with 30 or more long, sharp-tipped leaves arranged in a rosette around a thick stem. Vitamin C or L-ascorbic acid, or ascorbate is an essential nutrient for humans and animals. Vitamin C from nature is commonly found in fruits or vegetables. Examples of local fruits known to be rich in vitamin C are local lemons, limes, guavas, poor apples and pineapples. The purpose of this study was to determine whether the heating temperature had an effect on the vitamin C content in pineapple juice, to determine whether the heating time had an effect on the vitamin C content in pineapple juice. This research was carried out using the ultraviolet spectrophotometric method.The highest vitamin C content in pineapple, namely light green pineapple juice, is higher than honey pineapple juice and regular pineapple juice. Light green pineapple juice with a temperature of 80 ° C in the 60th minute shows a concentration of 9,00529 compared to honey pineapple juice with a concentration of 8,75580 and regular pineapple juice with a concentration of 4,25629. The results of research on vitamin C showed that heating times of 15 minutes, 30 minutes, 45 minutes, and 60 minutes caused a decrease in the vitamin C content of pineapple juice. The results showed that the higher the temperature and duration of heating, the lower the vitamin C produced during heating and using high temperatures would also damage the vitamin C concentration.
Identifikasi Kadar Fenol dan Flavonoid Ekstrak Etanol Rimpang Kunyit (Curcuma longa L.) Antonius Purba
Herbal Medicine Journal Vol 2 No 1 (2019): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

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Abstract

Turmeric rhizome is an herbal medicine, in herbal medicine, many types of diseases that can be cured such as, inflammatory, tumour, cancer prevention, and others. This study was aimed to determine the total levels of phenols and flavonoids in ethanol extract of turmeric rhizome (Curcuma longa L.). The method for making this extract was done by maceration using 96% ethanol. Qualitative analysis of phenols and flavonoids was performed by UV-Vis Spectrophotometry. Determination of phenol levels using Folin ciocalteau reaction and determination of total flavonoid levels was carried out by the colorimetric method with quercetin comparison. The result showed that phytochemical screening of turmeric rhizome (Curcuma longa L.) contains alkaloids, flavonoids, tannins, and saponins. The results of the determination of levels of turmeric rhizome ethanol extract were obtained a total phenol 229,0894 mg GAE / g and total flavonoid 140,0666 mg QE / g extract.
Antibakteri Ekstrak Etanol Daun Jambu Biji (Psidium guajava L.) Terhadap Escherichia coli Rahmiati Rahmiati
Herbal Medicine Journal Vol 2 No 1 (2019): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

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Abstract

Psidium guajava L. is a plant that is widely used and cultivated throughout Indonesia which has a potential as a medicinal plant. The leaves from Psidium guajava L. had been studied and were known the contain secondary metabolites with antibacterial activity, namely flavonoids and tannins. In this study, the antibacterial activity of Psidium guajava L. leaves were tested against Escherichia coli bacteria. The objective of this study was to determine the antibacterial activity of %96 ethanol extracts of Psidium guajava L. leaf against Escherichia coli bacteria. The Psidium guajava L. leaves extracts were prepared by maceration method using % 96 ethanol as solvents. The macerate was evaporated give thick extract. The concentrations of extracts used for the treatment group were 500 mg/ml, 250 mg/ml, 100 mg/ml, 50 mg/ml, 30 mg/ml, 20 mg/ml, 10 mg/ml. Disc diffusion method was used to measure the bacterial inhibition zone and to determine the minimum inhibitory concentration (MIC). The Results of activity %96 ethanol extract of Psidium guajava L. leaf can inhibit the growth of, Esherichia coli bacteria at a concentration of 25 mg/ml with the diameter of inhibition zone 6.88 mm.

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