{"title":"ANALISIS EFEKTIVITAS BIAYA KOMBINASI OBAT ANTIHIPERTENSI PADA PASIEN RAWAT INAP DI RSUD Dr. SOEKARDJO TASIKMALAYA","authors":"Murniati Zulfah","doi":"10.36465/JOP.V2I1.472","DOIUrl":"https://doi.org/10.36465/JOP.V2I1.472","url":null,"abstract":"","PeriodicalId":16805,"journal":{"name":"Journal of Pharmacopolium","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83452807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Canna starch is one type of starch that has potentially to be used as tablet excipient. Natural canna starch has poor flow properties and compressibility. Therefore, canna starch is modified by enzymatically with Lactobacillus acidophilus (lactic acid bacteria) that can produce α-amylase enzyme. The α-amylase enzyme capable of decomposing and altering microscopic structure of starch then can improve the flow properties and starch compressibility. The aim of this research to know the influence of enzymatically modified with Lactobacillus acidophilus bacteria on physical properties of canna starch. Enzymatically modified was conducted by using Lactobacillus acidophilus 3% (b/v) for 72 hours. The results showed that enzymatically modified using Lactobacillus acidophilus bacteria significantly influence the physical properties of canna starch, change the particle size of starch, improve the flow properties and compressibility and can be used as tablet excipient
{"title":"MODIFIKASI AMILUM GANYONG (CANNA DISCOLOR LINDL) SECARA ENZIMATIS DENGAN BAKTERI LACTOBACILUS ACIDOPHILUS SEBAGAI EKSIPIEN TABLET","authors":"Deny Puriyani Azhary","doi":"10.36465/jop.v1i3.429","DOIUrl":"https://doi.org/10.36465/jop.v1i3.429","url":null,"abstract":"Canna starch is one type of starch that has potentially to be used as tablet excipient. Natural canna starch has poor flow properties and compressibility. Therefore, canna starch is modified by enzymatically with Lactobacillus acidophilus (lactic acid bacteria) that can produce α-amylase enzyme. The α-amylase enzyme capable of decomposing and altering microscopic structure of starch then can improve the flow properties and starch compressibility. The aim of this research to know the influence of enzymatically modified with Lactobacillus acidophilus bacteria on physical properties of canna starch. Enzymatically modified was conducted by using Lactobacillus acidophilus 3% (b/v) for 72 hours. The results showed that enzymatically modified using Lactobacillus acidophilus bacteria significantly influence the physical properties of canna starch, change the particle size of starch, improve the flow properties and compressibility and can be used as tablet excipient","PeriodicalId":16805,"journal":{"name":"Journal of Pharmacopolium","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76253317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"PENGARUH EKSTRAK ETANOL DAUN RAMBUTAN (NAPALEUM LAPPACEUM L.) TERHADAP KADAR LDL DAN HDL PADA TIKUS JANTAN","authors":"Elis Susilawati","doi":"10.36465/JOP.V1I3.431","DOIUrl":"https://doi.org/10.36465/JOP.V1I3.431","url":null,"abstract":"","PeriodicalId":16805,"journal":{"name":"Journal of Pharmacopolium","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73702381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KACANG KRATOK (PHASEOLUS LUNATUS) DAN KULIT BUAH KACANG GUDE (CAJANUS CAJAN) DENGAN METODE DPPH SERTA PENETAPAN KADAR TOTAL FLAVONOID DAN FENOL","authors":"Wempi Budiana","doi":"10.36465/jop.v1i3.433","DOIUrl":"https://doi.org/10.36465/jop.v1i3.433","url":null,"abstract":"","PeriodicalId":16805,"journal":{"name":"Journal of Pharmacopolium","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90152354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anthocyanin is a plant dye that can change in the presence of protein. Formalin-containing foods such as fish, chicken, wet noodles, and tofu have proteins that can methylene bond with formalin so that the protein becomes damaged. Anthocyanin color will be change if added to proteins that contain formalin and only protein because proteins are able to change and stabilize anthocyanin color. This study aims to detect the presence of formalin in foods with telang flower extract (Clitoria ternatea L.) which contains high levels of blue anthocyanins. The method used in this study is the result of visual observations assisted by visible spectrophotometer and confirmed by chromatropic acid method. The results showed that the flower extract of telang ethanol was able to detect formalin in food by not showing discoloration when added with telang flower extract which gradually turned into greenish ash while for the negative color results it was stabilized green turkey with a limit of detection of fish, chicken, wet noodles , and know, respectively 1.9654; 1,6987; 2,2514; and 1.5821 mg / g, with a SBR value of 10.845; 9,372; 22,625; and 5.908%. From the results of testing the samples with telang flower extract showed 4 positive samples while the chromatropic acid method 6 positive samples contained formalin.
{"title":"DETEKSI FORMALIN DALAM MAKANAN DENGAN INDIKATOR ALAMI DARI EKSTRAK BUNGA TELANG (CLITORIA TERNATEA L.)","authors":"Anne Yuliantini","doi":"10.36465/JOP.V1I3.426","DOIUrl":"https://doi.org/10.36465/JOP.V1I3.426","url":null,"abstract":"Anthocyanin is a plant dye that can change in the presence of protein. Formalin-containing foods such as fish, chicken, wet noodles, and tofu have proteins that can methylene bond with formalin so that the protein becomes damaged. Anthocyanin color will be change if added to proteins that contain formalin and only protein because proteins are able to change and stabilize anthocyanin color. This study aims to detect the presence of formalin in foods with telang flower extract (Clitoria ternatea L.) which contains high levels of blue anthocyanins. The method used in this study is the result of visual observations assisted by visible spectrophotometer and confirmed by chromatropic acid method. The results showed that the flower extract of telang ethanol was able to detect formalin in food by not showing discoloration when added with telang flower extract which gradually turned into greenish ash while for the negative color results it was stabilized green turkey with a limit of detection of fish, chicken, wet noodles , and know, respectively 1.9654; 1,6987; 2,2514; and 1.5821 mg / g, with a SBR value of 10.845; 9,372; 22,625; and 5.908%. From the results of testing the samples with telang flower extract showed 4 positive samples while the chromatropic acid method 6 positive samples contained formalin.","PeriodicalId":16805,"journal":{"name":"Journal of Pharmacopolium","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88092128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"PREPARASI DAN KARAKTERISASI SELULOSA MIKROKRISTAL DARI NATA DE PINA SEBAGAI BAHAN EKSIPIEN DALAM SEDIAAN TABLET","authors":"Ira Adiyati Rum","doi":"10.36465/jop.v1i3.432","DOIUrl":"https://doi.org/10.36465/jop.v1i3.432","url":null,"abstract":"","PeriodicalId":16805,"journal":{"name":"Journal of Pharmacopolium","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74545323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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