ABSTRAKKemuning (Murraya paniculata L. Jack) adalah salah satu kekayaan alam yang memiliki banyak manfaat bagi kehidupan manusia. Tanin merupakan salah satu metabolit sekunder dari kemuning yang dapat digunakan sebagai anti diare dan pelangsing. Ekstrak kemuning didapatkan dari maserasi menggunakan tiga pelarut berbeda, yaitu metanol, etanol dan etil asetat. Tannin kemudian dipisahan dari ekstrak dengan menggunakan kromatografi lapis tipis (KLT) dengan berbagai jenis pelarut. Hasil nalisis menunjukkan bahwa pelarut terbaik untuk mengekstraksi tanin adalah metanol dengan perolehan 23,6989 g (31,59%). Skrining fitokimia yang dilakukan menggunakan dua reagen yang berbeda menunjukkan hasil yang positif mengandung tanin. Eluenterbaik untuk analisa tanin pada penelitian ini adalah dengan n-heksan-etil asetat (6 : 4) dengan nilai Rf sebesar 0,62.Kata Kunci : kemuning (Murraya paniculata L. Jack), tannin, kromatografi lapis tipis (KLT)ABSTRACTOrange Jessamine (Murraya paniculata L. Jack) is one of the natural treasures which has many benefits for human life. Tannin is one of secondary metabolite of orange jessamine that can be used as antidiarrhoeal and body slimming. It was obtained by maceration using 3 different solvents, such as : methanol, ethanol, and ethyl acetate. Tannins was separated from crude extract using thin layer chromatography (TLC) in different type of eluent. The analysis showed that the best solvent to extract tannin is methanol that produce of 23.6989 g (31.59%). The phytochemical screening test of the two reagents shows positif result contain tannin compound. The best eluent in this study aimed is n-hexane: ethyl acetate (6 : 4) with tannin Rf value of 0.62.Keywords: Orange jessamine (Murraya paniculata L. Jack), tannin, maceration, thin layer chromatography
Porang tubers are one of the tubers that have special features compared to other tubers. Porang tubers contain glucomannan which has many health benefits. Glucomannan is a polysaccharide compound and contains high fiber. People have not been able to consume porang tubers directly because they contain high concentration of calcium oxalate. Soaking porang tubers in lime solution can help lower calcium oxalate levels. In addition to the content of glucomannan and calcium oxalate, proximate levels in porang tubers also need to be analyzed to determine the quality of processed porang tubers. In this study, an analysis of proximate levels in porang tubers was carried out before and after soaking in lime solution. The proximate levels of porang tubers before and after soaking with lime solution did not differ much. Porang tubers that have been dried for 6 days have a lower water content and higher carbohydrate content than tubers that have been dried for 4 days. Likewise, porang tubers that have been dried at 70 °C have a lower moisture content and higher carbohydrate content than tubers dried at 60 °C.
ABSTRAKTeh diklasifikasikan menjadi 3 jenis yaitu teh hitam, teh hijau dan teh putih. Teh mengandung senyawa kafein yang dapat bermanfaat dan merugikan bagi tubuh. Senyawa kafein dalam teh dapat dipisahkan dengan metode ekstraksi cair-cair menggunakan kloroform dan penambahan CaCO3. Penentuan kadar kafein menggunakan metode spektrofotometri UV diukur pada panjang gelombang 275 nm. Kadar kafein dipengaruhi oleh suhu dan waktu penyeduhan. Semakin tinggi suhu dan lama waktu penyeduhan, kadar kafein dalam teh semakin meningkat. Kadar kafein dari berbagai jenis teh dari kadar yang tinggi ke rendah berturut-turut yaitu serbuk teh hitam, teh putih dan teh hijau dengan suhu penyeduhan 95ᵒC selama 10 menit.Kata Kunci: Teh hitam, teh hijau, teh putih, kafein, spektrofotometri UVABSTRACTTea is classified into three type, which are black tea, green tea and white tea. Tea contains caffeine compound that can be beneficial and harmful for the body. Caffeine compound in tea can be separated by liquid extraction method using chloroform and addition of CaCO3. The determination of the caffeine content measured by UV spectrophotometry at 275 nm. Caffeine level is influenced by temperature and brewing time. The highertemperature and the longer brewing time, the level of caffeine in tea increase. The caffeine content of various types of tea from high to low level respectively are black tea powder, white tea and green tea with temperature of 95ᵒC and 10 minutes brewing time.Keywords: Black tea, green tea, white tea, caffeine, UV spectrophotometry
Jamu is a pharmaceutical preparation derived from plant simplicia and must meet quality requirements, one of which is that it must not contain medicinal chemicals (BKO). One of the herbs widely circulated and can be obtained freely in the community is herbal medicine for aches and pains. In herbal aches and pains, paracetamol is the BKO suspected to be used in this preparation. This study aimed to develop an analytical method to determine the content of paracetamol BKO in herbal pain relief semi-quantitatively using digital images obtained from Thin Layer Chromatography. The semi-quantitative analysis method is carried out by processing digital images using the qTLC application. The results of this study proved the presence of paracetamol BKO in herbal aches and pains qualitatively using the TLC method. Of the five samples analyzed, only one contained paracetamol BKO with an Rf value of 0.15, while the standard Rf was 0.14. The analysis was then continued with the determination of paracetamol levels semi-quantitatively using digital image processing from the Thin Layer Chromatography results. Based on the results of semi-quantitative analysis, it can be seen that the sample suspected to contain paracetamol contains paracetamol with a concentration of 1,491.31 ppm. The results of this study can provide accurate detection of paracetamol BKO compound determination and semi-quantification limits and have the potential for more quantitative analysis in herbal medicine.
Paracetamol or acetaminophen is a class of over-the-counter drugs widely used by the general public to treat fever and mild pain. The study aimed to determine the effect of forced degradation by hydrolysis on paracetamol levels using Uv-Vis Spectrophotometry. This type of research is experimental with the method used is Uv-Vis Spectrophotometry which is carried out at a wavelength of 200-400 nm. The results obtained from the study in the form of a linear regression equation y=0,0652x + 0,0269 with a value of R2 = 0,9938. Furthermore, paracetamol without degradation was 90,40%, while paracetamol with degradation was 87,98%. It was concluded that there was a decrease in the levels of paracetamol treated with degradation, so it was stated that there was an indication of the effect of forced degradation by hydrolysis of paracetamol. The advice given by the researcher is to develop further research related to validation methods and degradation studies in determining the levels of paracetamol tablets.
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