Berkala Ilmiah Mahasiswa Farmasi Indonesia

The green betel plant PHYTOCHEMICAL TESTING OF SECONDARY METABOLITE CONTENT IN GREEN BEUT LEAVES (PIPER BETLE L.)

Adelya Maharani — Sun, 31 Dec 2023 00:00:00 +0000

The green betel plant (Piper betle L.) is a type of plant that is widely used as herbal medicine in the community. This research aims to identify secondary metabolites and antioxidants in green betel leaves. Betel leaves (Piper betle L.) were extracted using the maceration method using 96% ethanol solvent. The thick extract obtained from maceration will be fractionated using the liquid-liquid method using distilled water and n-hexane (1:1). Secondary metabolite and antioxidant compound testing was carried out to determine the secondary metabolite content in simplicia, extracts and fractions of green betel leaves (Piper betle L.). The results of testing secondary metabolite compounds showed that green betel leaves were detected to contain alkaloids, flavonoids, phenolics, polyphenols and saponins. Based on antioxidant tests that have been carried out, betel leaf extract (Piper betle L.) contains antioxidants because it can neutralize free radical solutions.

ANTIOXIDANT ACTIVITY OF PENTUL PACING (Costus spicatus) LEAVES AND SPRINGS EXTRACT BY USING THE DPPH METHODS

Asep Roni — Sun, 31 Dec 2023 00:00:00 +0000

Antioksidan memiliki peran penting dalam melawan radikal bebas yang dapat mengakibatkan penyakit degeneratif dalam tubuh, sehingga menjaga dan melindungi kesehatan tubuh. Mekanisme kerja senyawa antioksidan ini terletak pada kemampuannya untuk menangkap radikal bebas di dalam tubuh, mencegah timbulnya penyakit degeneratif. Salah satu tanaman yang diyakini memiliki aktivitas antioksidan adalah tanaman pacing pentul (Costus spicatus). Tujuan dari penelitian ini adalah untuk menilai sejauh mana kandungan senyawa antioksidan dalam tanaman pacing pentul (Costus spicatus). Proses ekstraksi dilakukan melalui metode refluks bertingkat dengan menggunakan pelarut n-heksana, etil asetat, dan etanol 96%, yang memiliki tingkat kepolaran yang berbeda. Pengujian secara kualitatif dilakukan menggunakan metode kromatografi lapis tipis (KLT), sementara penentuan nilai IC50 DPPH dilakukan melalui spektrofotometri UV-Vis dengan panjang gelombang 516nm. Asam askorbat (Vitamin C) digunakan sebagai standar dalam uji aktivitas antioksidan ini. Hasil penelitian menunjukkan bahwa ekstrak etanol dari daun pacing menunjukkan aktivitas antioksidan tertinggi dengan nilai IC50 sebesar 107,606 µg/mL, mengindikasikan bahwa ekstrak tersebut termasuk dalam kategori aktivitas antioksidan sedang. Sementara pada rimpang pacing, nilai IC50 pada ekstrak etanol mencapai 200,974 µg/mL, yang menunjukkan kategori aktivitas antioksidan lemah.

Activity of Keji Beling Leaf Extract (Strobilanthes crispus Blume.) in High-Fat and Fructose-Induced Insulin Resistance Animal Model

Aulia Nurfazri Istiqomah — Sun, 31 Dec 2023 00:00:00 +0000

Introduction: Various herbal plants are known to have activity towards increasing insulin sensitivity so that they have the potential to be used for the treatment of diabetes. One of the medicinal plants with this activity is the keji beling leaves (Strobilanthes crispus Blume). Several previous studies have used animal models of insulin resistance due to consumption of high- fat and fructose foods. Therefore, the purpose of this study was to determine the activity of ethanol extract of keji beling leaves on increasing insulin sensitivity in animal models of insulin resistance induced by high-fat and fructose diets.

Methods: The method used to create insulin resistance animal models is by giving a high-fat and fructose diet 1800 mg/kgBB preventively for 42 days. The test animals were grouped into 6 groups, namely the negative control group, positive control, metformin 45mg/kgBW, Keji Beling Leaf Ethanol Extract 75mg/kgBB, 150mg/kgBW and 300mg/kgBW. The parameters observed were the value of fasting blood glucose levels on days 0 and 42 and the constant value of the insulin tolerance test (KTTI) on days 0, 21 and 42.

Result: Ethanol extract of keji beling leaves had activity towards increasing insulin sensitivity, namely the dose of 75 mg/kgBW with an average reduction value of 12.57, a dose of 150 mg/kg BW with a value of 14.88 and a dose of 300 mg/kg BW with a value of 17.66.

Conclusion: The ethanol extract of keji beling leaves has activity in increasing insulin sensitivity with the most effective dose being 150 mg/kgBW.

Potential of Traditional Treatment of Beluntas (Pluchea Indica L.) in Reducing Triglyceride and Glucose Levels

Sun, 31 Dec 2023 00:00:00 +0000

ABSTRACT

Introduction: Indonesia boasts a rich biodiversity and a wealth of medicinal plants, including around 300 species used in traditional medicine. One such popular plant in traditional medicine is beluntas (Pluchea indica L.), known for its various benefits, such as appetite stimulation and its ability to lower blood glucose levels, thanks to compounds like alkaloids and flavonoids. Diabetes mellitus is a serious issue in Indonesia, with a continually rising prevalence, including complications like elevated blood triglyceride levels. Therefore, research on the potential of traditional treatment using beluntas to reduce triglyceride and glucose levels is highly relevant and important.

Methods: This research employed a narrative review method. All the literature sources utilized were derived from national and international research articles accessed through search engines such as Google Scholar, PubMed, and Science Direct, as well as the NCBI database. The selected literature primarily comprised journals discussing the biological activities and therapeutic potential of Pluchea indica L., commonly known as beluntas. Furthermore, a descriptive analysis was employed for this study.

Result: In vivo testing of the ethanol extract of Beluntas leaves (Pluchea indical L.) was proven to reduce triglyceride and glucose levels.

Conclusion: The traditional plant beluntas (Pluchea indica L.) has the potential to reduce triglyceride levels and glucose levels.

FORMULASI DAN EVALUASI CROFFLE DARI DAUN KATUK (Sauropus androgynus L) DAN TEPUNG MOCAF SEBAGAI HEALTHY FOOD

Mohamad Isronijaya — Sun, 31 Dec 2023 12:05:33 +0000

Croffle stands for Croissant and Waffle, which is a food made from croissant dough cooked using a waffle maker. The purpose of this study was to determine the nutritional content and preference level of panelists for croffle formulated with katuk leaves.

The first factor was the difference in the proportion of katuk leaves from the three concentrations, while the second factor was the difference in the proportion of MOCAF flour consisting of the three concentrations. Then each evaluation was carried out twice. The organoleptic data analysis used was the hedonic test with texture, shape, aroma and color test parameters. Further tests were carried out with Duncan's test. Proximate test was performed on all products.

The croffle formulation that many panelists liked was the F0 sample, namely without the addition of katuk leaves. Meanwhile, from the evaluation that has been carried out, the sample that has good nutritional quality is F3, meaning that there is the addition of katuk leaves at a concentration of 10%.

Based on the research results, katuk leaves and mocaf flour have a significant effect on the formula and assessment of croffle as a healthy food. The croffle formulation that many panelists liked was the F0 sample, which means without the addition of katuk leaves. Meanwhile, from the evaluation that has been carried out, the sample that has good nutritional quality is F3, meaning that there is the addition of katuk leaves at a concentration of 10%.