Standardization of Mango (Mangifera Indica L.) Peel Simplisia of Gadung Variety

Mango peel (Mangfera indica L.) has many pharmacological effects as a traditional medicine. Therefore, standardization of mango peel simplisia needs to be done as a preparation of phytopharmaca raw material. This research aimed to obtain standardization of mango peel simplisia include specific and non-specific parameter. The research procedures include plant determination, simplisia preparation as well as specific standardization test (includes organoleptic, water-soluble compound concentration, and ethanol solution compound concentration) and nonspecific standardization test (includes moisture content, dried shrinkage, total ash content and acid insoluble ash content). The specific organoleptic parameters of dried mango peel simplisia have a distinctive sweet aroma, bitter taste, and brownish yellow colour. Water-soluble and ethanol-soluble concentrations are 22,36% ± 1,17% and 9,56% ± 0,07%. Moisture content is 9,09% ± 1,44%. Dried shrinkage rate is 0,19% ± 0,04%. Total ash and acid insoluble ash contents are 4,11% ± 0,10% and 0,14% ± 0,03%. The mango peel simplisia has met the quality standard of the raw material.

Non-Steroid Inflammation (Nsaid) Drug Selling Profile Based On Self-Medication Service at Mida Farma I Drugstore Gresik

This study aims to determine the profile of self-medication sales of non-steroidal anti-inflammatory drugs at Mida Farma I Drugstore Gresik. It is conducted by using the observational method with data collection and observation on the Non-Steroid Anti-Inflammatory Drug (NSAID) stock cards in February 2020 at Mida Farma I Drugstore Gresik. The results show that the highest sales profile is the non-selective group of 87.68%, then the second is the COX-2 selective group of 12.32%. The most sold drug is ibuprofen of 20% and the lowest sold one is Aspirin of 14%. The pharmacokinetics of ibuprofen are it absorbs very quickly through the stomach; has a maximum plasma level that has reached 1 to 2 hours; and has low side effects

Total Polyphenol Content in Green Tea (Camellia Sinensis) Using Maceration Extraction with Comparison of Ethanol – Water Solvent

Green tea is a kind of plant that have an active polyphenol substance. Polyphenol is a group of compounds that has a role as a natural antioxidant. Solvent comparison used affects the extracted polyphenol content. This study aims to compare the total polyphenol content in green tea from maceration method with solvent concentration variation of 30%, 50%, and 70%. In this research, green tea is extracted by using the maceration method with ethanol – water solvent concentration of 30%, 50%, and 70%. The total polyphenol content determination in green tea was conducted by using the Follin-Ciocalteu method by UV-Vis spectrophotometre, and using gallic acid as a standard. According to this research, the yield calculation of ethanol extract in green tea with the ethanol concentration of 30%, 50%, and 70% are 41.220%; 39.979 %; and 47.971 %. The total polyphenol content test of green tea with the ethanol concentration of 30%, 50%, and 70% are 11.294 mg GAE/100 g; 16.377 mg GAE/100g; and 15.640 mg GAE/100 g. The anova statistical analysis result shows that there is a significant difference of total polyphenol content of green tea extract with ethanol concentration 30% and 50%, also there is no significant difference in the ethanol concentration of 70%. The highest result of total polyphenol of green tea extract with the ethanol concentration of 50%. It is suggested to conduct a further study on the type of the polyphenol substance in green tea.

Toxicity Test for Yellow, Red, and Purple Flowers (Cestrum elegans) Leaves Using the Brine Shrime Lethality Test Method

Cestrum nocturnum with white flowers has potential as a medicine, so it is possible that yellow, red and purple flowering plants also have bioactivity. Toxicity tests on plants can increase research on new sources of ingredients for food additives, drugs, pesticides, etc., so as to find the prospective economic value of these plants and maintain plant biodiversity. The aims of this research were to determine the differences in the toxicity of terpasan leaves (Cestrum elegans) of yellow, red and purple flowers. Steps of this research were made the simplicial of terpasan leaves, phytochemical screening, and toxicity test using the Brine Shrimp Lethality Test (BSLT) method. The yield of ethanol extract terpasan leaves with yellow, red and purple was 16.58%, 22.06% and 22.14%, respectively. The results of phytochemicals screening of three types terpasan leaves using the third tube method attached contain secondary metabolites of alkaloids and terpenoids. Based on the toxicity test with the BSLT method using a variation of 150; 200; 250; 300 and 350 ppm mortality percentages were 0.77%, 5.71%, 8.64%, 22.38% and 42.3%. The C50 of the red-pressed ethanol extract was 458.00 ppm, the LC50 of the purple-pressed ethanol extract was 180.127 ppm, the LC50 of the yellow-pressed ethanol extract is 30 – 200 ppm. Conclusion:Based on the LC50 value, the ethanolic extract of the yellow and red leaves has activity as a pesticide, because it has an LC50 value of 200 -1000ppm. The ethanolic extract of purple terpasan leaves has antimicrobial activity because it has an LC50 value of 30-200 ppm

Effect of Sprout Juice on The Chemical Characterictics of Nata De Annona Montana

Soursop Mountain (Annona montana Macf.) is a tropical plant that is used as an antioxidant in the form of terpenoid. The mountain soursop fruit that is extracted its juice can be processed into a snack in the form of nata due to its high fibbers content in its fruit. With the addition of Acetobacter xylinum, a layer of cellulose will be formed as a result of fermentation. This study aims to determine the chemical quality of nata de Annona montana with the addition of sprout juice. The data obtained were analysed by the one way ANOVA. This study consists of two stages. First, nata preparation with the addition of sprout juice of 10%, 20%, and 30%. Second, the chemical quality testing which includes the protein content, fat content, water content, ash content and carbohydrate level according to SNI No 01-4317-1996 on the Nata De Coco requirement. The chemical quality testing result on nata de Annona montana shows an increase in its quality with the addition of 30% of sprout juice with a value of 0.8479% of protein content, 1.044% of fat content, 97.53% of moisture content, 13.17% of ash content, and 12.09% of carbohydrate level. In conclusion, the sprout juice has an effect on the chemical characteristics of nata de Annona montana. The best result is obtained at a sprout concentration of 30%.