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PENINGKATAN KUALITAS MINYAK GORENG BEKAS MENGGUNAKAN ADSORBEN KARBON AKTIF DARI AMPAS TEBU YANG DIAKTIVASI DENGAN HCl 使用HCl加入的活化甘蔗淀粉中的活化碳，增加了废弃食用油的质量

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2787

Siti Nurbaya, Y. Silalahi, Manahan Situmorang

{"title":"PENINGKATAN KUALITAS MINYAK GORENG BEKAS MENGGUNAKAN ADSORBEN KARBON AKTIF DARI AMPAS TEBU YANG DIAKTIVASI DENGAN HCl","authors":"Siti Nurbaya, Y. Silalahi, Manahan Situmorang","doi":"10.51544/jf.v8i1.2787","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2787","url":null,"abstract":"Cooking oil is one of the basic human needs as a food processing material. Cooking oil serves as a very important frying medium and its needs are increasing. The purpose of this study was to determine the effectiveness of bagasse which was activated with HCl in increasing the quality of used cooking oil.This study uses bagasse as an adsorbent. The oil used is packaged cooking oil which is used for three times frying. Activation of activated carbon using 0.1 N HCl was tested for quality.Test results obtained for free fatty acids (FFA) from new cooking oil is 0.1115%, used cooking oil before being given activated carbon is 1.0275%, and used cooking oil after being given activated carbon varies between 20, 30, 40 minutes. respectively 0.4032%, 0.2551%, 0.4508%. While the test results obtained for the peroxide number of new cooking oil is 2.0110 meq / kg, cooking oil used three times frying before being given activated carbon 7.0156 meq / kg, used cooking oil after being given activated carbon with contact variations of 20, 30, 40 minutes respectively 6,6685 meq / kg, 6,0088 meq / kg, 5,3366 meq / kg. From the results above the levels of free fatty acids and peroxide numbers have met the requirements of SNI: 2012. From the results obtained it can be concluded that bagasse charcoal can improve the quality of used cooking oil in accordance with SNI 7709; 2012.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122883329","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}

引用次数: 0

UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KEMANGI (Ocimumbasilicum L.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcusaureus 试验罗勒叶乙醇提取物(ocimusilicum L)的抗菌活性。对葡萄球菌的生长有影响

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2784

Kesaktian Manurung, Jon Kenedy Marpaung, Mardianis Mardianis

{"title":"UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KEMANGI (Ocimumbasilicum L.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcusaureus","authors":"Kesaktian Manurung, Jon Kenedy Marpaung, Mardianis Mardianis","doi":"10.51544/jf.v8i1.2784","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2784","url":null,"abstract":"Basil (Ocimumbasilicum L.) is one of the natural plants that is easily obtained in Asia such as Indonesia which has medicinal properties. Basil leaves contain flavonoid compounds, tannins, saponins, and steroids/triterpenoids. These compounds are known to have antibacterial activity. This study aims to determine the antibacterial activity of the ethanolic extract of basil leaves (Ocimumbasilicum L.) against Staphylococcus aureus bacteria. This research is experimental. The test was carried out through several stages including material collection, preparation of simplicia, making ethanol extract of basil leaves, and testing the inhibitory power of basil leaves against Staphylococcus aureus bacteria. The ethanol extract of basil leaves was made by the maceration method using 96% ethanol and concentrated with a rotary evaporator to obtain a thick extract from basil leaves. Antibacterial activity was tested by the agar diffusion method using disc paper. The results of the antibacterial activity test showed that the ethanolic extract of basil leaves inhibited the growth of Staphylococcus aureus bacteria at concentrations of extracts of 5%, 10%, 15%, 20%, and 25% with inhibition zone diameters of 8. 31 mm, 9. 43 mm, respectively. 9. 73 mm, 9. 91 mm, and 11. 33 mm. The ethanol extract of basil leaves has antibacterial activity against Staphylococcus aureus bacteria.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127697691","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}

引用次数: 1

DAYA ADSORPSI KARBON AKTIF DARI KULIT SALAK (Salaccazalacca) UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG CURAH 活化萨拉克皮的碳吸收能力，以降低低油量脂肪酸的含量

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2781

Adiansyah Adiansyah, Yosy Silalahi

{"title":"DAYA ADSORPSI KARBON AKTIF DARI KULIT SALAK (Salaccazalacca) UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG CURAH","authors":"Adiansyah Adiansyah, Yosy Silalahi","doi":"10.51544/jf.v8i1.2781","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2781","url":null,"abstract":"Cooking oil is one of the basic human needs as a good processing media. The repeated use of cooking oil by heating at hight temperatures will produce aldehydes,ketones, hydrocarbons, alcohol and rancid odors, which will affect the quality and nutrition of fried foods. An alternative in the form of processing used cooking oil is through the process of adsorption by activated carbon from bark of zalacca fruits. This study aims to make activated carbon from the bark of zalacca fruit in accordance with SNI 06-37300-95 to determine the characteristics of water content, volatile matter content, total ash content, and carbon content by studying effect of this type of activator on the efficiency in decreasing the content of free fatty acids in cooking oil that have been established by SNI 7709:2012. Determination of freefatty acid levels was carried out by alkalimetric acid titration method. The measurement process was carried out on a sample of cooking oil before frying, after the first, second and third frying before and after purification using activated carbon from the bark of zalacca fruits. The results showed that the levels of free fatty acids were reduced after purification, i.e. before frying from 0,2601% to 0,1420%, on the first frying from 0,3571% to 0,1961%, on the second frying from 0,4826% to 0,2431%, and on the third frying from 1,3845% to 0,2186%. Based on the results of the study it appears that the use of activated carbon from bark of zalacca fruit which is activated by 0,1 N HCL, to improve the quality of used cooking oil, is very effective in reducing the levels of free fatty acids in cooking oil in accordance with quality standard of cooking oil by SNI 7709:201, which is a maximum of 0,3 %.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114688632","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}

引用次数: 1

UJI AKTIVITAS ANTIBAKTERI MADU HUTAN TERHADAP BAKTERI Bacillus cereus 用杆菌小脑菌测试森林抗菌活性

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2780

Supartiningsih Supartiningsih, Jon Kennedy Marpaung, Yosy Silalahi, Icha Wahyuni Turnip

{"title":"UJI AKTIVITAS ANTIBAKTERI MADU HUTAN TERHADAP BAKTERI Bacillus cereus","authors":"Supartiningsih Supartiningsih, Jon Kennedy Marpaung, Yosy Silalahi, Icha Wahyuni Turnip","doi":"10.51544/jf.v8i1.2780","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2780","url":null,"abstract":"Honey is a thick sweet liquid which comes from bees which can cure many diseases and is antibacterial. Antibacterial potential of honey caused by the content of active compounds, low moisture content, high osmolarity, hydrogen peroxide content, and low pH.The aim of this study was to determine the antibacterial activity of forest honey on Doloksaribu, Simalungun district on the growth of Bacillus cereus bacteria.Experiment research method includes the analysis quality of honey, includes checking moisture content, ash content, pH tested, acidity, viscosity, spesific gravityphytochemical screening, and antibacterial activity test ith disk diffusion method use blank disk with each concentration 25%, 35%, 45%, 55%, and 65%, positive control using erythromycin and negative control sterile distilled water. Organoleptic test conducted on forest honey gave results that honey reach the requirements for good quality. The result of moisture and ash content test and pH test reach of SNI 3545: 2013 about honey. Antibacterial activity test of forest honey with concentration 25%, 35%, 45%, 55%, and 65% against Bacillus cereus showed that there was an inhibitory around the blank disc, namely 10,16 mm, 13 mm, 15,6 mm, 21,6 mm, and 22,6 mm. The greatest inhibition of forest honey occurred at the highest concentration that is 65% (22,6 mm).","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122821039","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}

引用次数: 1

PENETAPAN KADAR KAFEIN DARI BUBUK KOPI YANG DIPEROLEH DARI KOTA SIDIKALANG SECARA SPEKTROFOTOMETRI UV 从隔离区提取的咖啡粉中分离出咖啡因含量

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2782

S. Maimunah, Supartiningsih Supartiningsih, Devina Chandra

{"title":"PENETAPAN KADAR KAFEIN DARI BUBUK KOPI YANG DIPEROLEH DARI KOTA SIDIKALANG SECARA SPEKTROFOTOMETRI UV","authors":"S. Maimunah, Supartiningsih Supartiningsih, Devina Chandra","doi":"10.51544/jf.v8i1.2782","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2782","url":null,"abstract":"Coffee has many health benefits, such as stimulating the central nervous system, with the effect of relieving fatigue, drowsiness, and also in creasing concentration power. How ever, excessiveuse of caffeine can cause heart palpitations, stomachdi sorders, and shaking hands. Caffeine levels in coffee circulating in the market vary, dueto a mixtureofotheringredients. For this reason, the National Standardization Agency (BSN) has set a standard for caffeine content in coffeepowder, whichis 0.455%-2% w/w (SNI 01-3542-2004), so that if there is coffee containing high levels of caffeine, it needs to be decaffeinated. tosuppresstheactivityofcaffeine in thebody. The purpose of this study was to determine the caffeine content of Arabica coffee powder and Robusta coffee. The samples determined were 2 types of arabica coffee powder, namely those obtained from high stems and low stems, and 1 robusta coffee powder. Sampling was carried out purposively, and as says were determined using ultraviolet spectrophotometry after extraction using chloroform. The results showed that the caffeine content of high-stem Arabica coffee powder was 1.675% (16.75mg/g), low-stemmed 0.546% (5.462 mg/g), and 0.818% (8.18mg/g) of Robusta coffeegrounds. In conclusion, the caffeine levels of the three samples determinedmet the requirements of the Indonesian National Standard.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"235 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122448963","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}

引用次数: 0

PEMERIKSAAN CEMARAN Escherichia coli, Shigella sp DAN Salmonella sp PADA SUSU SAPI PERAH YANG DIPEROLEH DARI PETERNAKAN ASAM KUMBANG KECAMATAN MEDAN SELAYANG

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2785

Zuhairiah Zuhairiah, S. Maimunah, Maringan Silitonga

{"title":"PEMERIKSAAN CEMARAN Escherichia coli, Shigella sp DAN Salmonella sp PADA SUSU SAPI PERAH YANG DIPEROLEH DARI PETERNAKAN ASAM KUMBANG KECAMATAN MEDAN SELAYANG","authors":"Zuhairiah Zuhairiah, S. Maimunah, Maringan Silitonga","doi":"10.51544/jf.v8i1.2785","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2785","url":null,"abstract":"Milk is a drink that is mandatory for consumption by the public, especially for children, therefore, milk must be free from contamination with Escherichia coli, Shigella sp and Salmonella sp bacteria, through the tools used are not clean, the environment is dirty, the hands of workers, and others. This study aims to determine the presence or absence of Escherichia coli, Shigella sp, and Salmonella sp bacteria in Dairy Cow Milk obtained from the Asam Kumbang Farm, Medan Selayang District. The research sample was ten samples of milk from dairy cows in one farm with different cows which were treated with two aseptic and non-aseptic treatments. The research method used is descriptive research with MPN (Most Probable Number) method to count coliform bacteria followed by an examination of LB, BGLB, EMBA media, gram staining, biochemical tests, IMVIC tests, and user testing methods on samples of Shigella sp and Salmonella bacteria sp followed by an examination of NB, SCB, SSA media, gram staining, biochemical tests, and IMVIC. The results showed that one aseptic sample A and 3 non-aseptic samples A, B, C had Escherichia coli bacteria in dairy cows' milk. The quality of milk must comply with the requirements of SNI 3141.1:2011 Fresh Milk Quality and the Maximum Limit of Microbial Contamination in SNI 7388-2009 Fresh Milk.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128016848","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}

引用次数: 0

AKTIVITAS PENGHAMBATAN ENZIM PROTEASE 6LU7 VIRUS SARS-COV-2 OLEH SENYAWA DERIVAT KURKUMINOID SECARAIN SILICO 抗酸酶抑制活性6LU7 SARS-COV-2的化合物KURKUMINOID secaraco

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2779

Vivi Purwandari, Y. Silalahi, A. Y. Sianipar, Ledy Lenta Dirga Indah Mendrofa

{"title":"AKTIVITAS PENGHAMBATAN ENZIM PROTEASE 6LU7 VIRUS SARS-COV-2 OLEH SENYAWA DERIVAT KURKUMINOID SECARAIN SILICO","authors":"Vivi Purwandari, Y. Silalahi, A. Y. Sianipar, Ledy Lenta Dirga Indah Mendrofa","doi":"10.51544/jf.v8i1.2779","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2779","url":null,"abstract":"Penggunaan curcumin sebagai penghambat enzim protease 6LU7 virus SARS-COV-2 sebagai bahan alam yang digunakan dalam terapi pendukung untuk menangani COVID-19 masih terdapat perdebatan dikarenakan curcumin dapat meningkatkan kadar protein ACE2 yang merupakan homolog ACE. Protease inhibitor disarankan menjadikan didatobat yang baik untuk menghentikan siklus hidup virus. Penelitian ini bertujuan untuk mengetahui aktivitas penghambatan enzim protease sars-cov-2 senyawa derivate kurkuminoid secara insilico, untuk mengetahui manfaat yang terdapat di dalam senyawa derivate kurkuminoid, dan untuk mengetahu ini lai-nilai senyawa derivate kurkuminoid didalam penghambatan enzim protease sars-cov-2. Metode pada penelitian ini menggunakan metode penelitian secara eksperimental dengan cara menguji aktivitas senyawa Derivat Kurkumin terhadap penghambatan enzim protease 6LU7 Virus SARS CoV. Hasil penelitian ini diperoleh bahwa poses penambatan enzim protease 6LU7 virus SARS-CoV-2 dinyatakan valid, sehingga dapat digunakan untuk penambatan molekulsenyawa uji Derivat Kurkuminoid secara in silico. Senyawa uji Derivat Kurkuminoid mampu menghambat enzim protease 6LU7 Virus SARS-CoV-2. Docking score senyawa uji Derivat Kurkuminoid pada enzim protease 6LU7 virus SARS-CoV-2 lebih rendah dari pembanding. Hasil visualisasi docking terdapat beberapa residu asam amino yang saling berinteraksi diantaranya terdapat ikatan hydrogen.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130151524","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}

引用次数: 1

PENETAPAN KADAR PROTEIN PADA SUSU KENTAL MANIS DAN SUSU UHT (ULTRA HIGH TEMPERATURE) MENGGUNAKAN METODE KJELDAHL 使用KJELDAHL方法，在甜炼乳和超高温度牛奶中分离蛋白质

JURNAL FARMANESIA Pub Date : 2021-06-26 DOI: 10.51544/jf.v8i1.2788

Y. Silalahi, Supartiningsih Supartiningsih, Cut Masyithah Thaib

{"title":"PENETAPAN KADAR PROTEIN PADA SUSU KENTAL MANIS DAN SUSU UHT (ULTRA HIGH TEMPERATURE) MENGGUNAKAN METODE KJELDAHL","authors":"Y. Silalahi, Supartiningsih Supartiningsih, Cut Masyithah Thaib","doi":"10.51544/jf.v8i1.2788","DOIUrl":"https://doi.org/10.51544/jf.v8i1.2788","url":null,"abstract":"Accordingto SNI, Ultra High Temperature (UHT) milki sobtained by sterilizing milk at a minimum of 135oC for two seconds with or without the addition of permitted fooding redients and food additives and packaged a septically. Sweetened Condensed Milk (SCM) is obtained from fresh milk whose water content is reduced by heating at least 100oC and added with sucrose sugar or a mixture of sucrose and dextrose sugar and then partially evaporates the water until it be comes thick. This study aims to determine the protein content of UHT and SCM milk has met the requirements set bythe Indonesian National Standard (SNI). The samples tested were 2 brandsof UHT milkand 2 brands of SCM. Determination of protein content was carried out by the Kjeldahl method in accordance with the Indonesian National Standard (SNI) procedure and work equipment for the Kjeldahl method. The test resultss how that the protein contentof UHT A milkis 2.86% and UHT B milkis 3.34%, this has metthe protein content requirements of SNI 01–2971–1998, which is at least 2.7%. The results of the teston SCM A that were tested contained a protein contentof 6.74% and SCM B of 6.54%, these results reached the minimum limit of protein contentstated in SNI 01-2971-1998, which is at least 6.5%.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"124 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128145005","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}

引用次数: 0

AKTIVITAS PENGHAMBATAN ENZIM PROTEASE 6LU7 VIRUS SARS-COV-2 OLEH SENYAWA ALKALOID DARI ATTARASA (Litsea cubeba (Lour.)Pers.) SECARA IN-SILICO 蛋白酶抑制活性6LU7 SARS-COV-2，由ATTARASA (Litsea cubeba)的一种生物化合物引起。IN-SILICO地

JURNAL FARMANESIA Pub Date : 2020-12-26 DOI: 10.51544/jf.v7i2.2769

Jon Kenedy Marpaung, Melisa Rekayana Tambuan

{"title":"AKTIVITAS PENGHAMBATAN ENZIM PROTEASE 6LU7 VIRUS SARS-COV-2 OLEH SENYAWA ALKALOID DARI ATTARASA (Litsea cubeba (Lour.)Pers.) SECARA IN-SILICO","authors":"Jon Kenedy Marpaung, Melisa Rekayana Tambuan","doi":"10.51544/jf.v7i2.2769","DOIUrl":"https://doi.org/10.51544/jf.v7i2.2769","url":null,"abstract":"Attarasa (Litsea cubeba (Lour.) Pers.) is a mountain plant known as \"Mountain pepper\" or \"Mountain Pepper\". This plant contains alkaloids, such as Oblongine; Actinodaphine; Isoboldine; Cassameridine; Coclaurine; Corydine; Corytuberine; Dicentrine; Laurotetanine; Lindcarpine; Isocorydine; Isodomesticine; Juziphine; N-Methylcoclaurine; N-Methyllaurotetanine; N-Methyllindcarpine; Norcorydine; Norisoboldine; Norisocorydine; Xanthoplanine. Alkaloids in Attarasa (Litsea cubeba (Lour.) Pers.) have properties such as antimicrobials. This study aimed to determine the inhibition of the protease enzyme 6LU7 of the SARS-CoV-2 virus by an alkaloid compound from Attarasa (Litsea cubeba (Lour.) Pers.) by using the in silico tethering method. The in silico tethering process is carried out using the PLANTS program and visualized using the MOE2008 program. The protease enzyme was downloaded via the Protein Data Bank (PDB) with the code 6LU7. Two- and three-dimensional models are generated using the Marvin Sketch program. The resulting docking value is evaluated as a result of the docking process. The results of this study indicate that the binding of alkaloid compounds from Attarasa (Litsea cubeba (Lour.) Pers.) to 6LU7 expression gave valid results in silico. The compound N-Methylcoclaurine, Coclaurine, and Laurotetanin inhibited the protease enzyme 6LU7 with the best score close to the comparative value of Lopinavir and Remdesivir and produced 7 amino acid residues that were bound to each other, namely val_114, val_13, leu_115, phe_150, gly_140, val_140, and ser_147.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128281330","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}

引用次数: 0

PENENTUAN KADAR PROTEIN PADA SUSU KEDELAI (Glycinemax L. Merril) DENGAN MENGGUNAKAN METODE Kjeldahl 用Kjeldahl方法确定豆浆中的蛋白质含量(Glycinemax L. Merril)

JURNAL FARMANESIA Pub Date : 2020-12-26 DOI: 10.51544/jf.v7i2.2777

Siti Nurbaya, Supartiningsih Supartiningsih

{"title":"PENENTUAN KADAR PROTEIN PADA SUSU KEDELAI (Glycinemax L. Merril) DENGAN MENGGUNAKAN METODE Kjeldahl","authors":"Siti Nurbaya, Supartiningsih Supartiningsih","doi":"10.51544/jf.v7i2.2777","DOIUrl":"https://doi.org/10.51544/jf.v7i2.2777","url":null,"abstract":"Soy milk has a combination of nutrients that are almost the same as cow's milk, but soy milk has low cholesterol, gluten, and lactose levels so that soy milk is safe for consumption by people with lactose intolerance, vegetarians, and is also safe for health. Determination of protein content that is most often done is the determination of crude protein which aims to determine the total amount of protein in food ingredients. The most commonly used protein assay method is the Kjeldahlmethod. This study aims to determine the protein content of soy milk packaged in boxes that are made by themselves and sold in traditional markets. The samples used in this study used packaged soy milk, traditional soy milk, and homemade soy milk. The results showed that the protein content of the three samples determined by the Kjeldahlmethod was 3.35±0.0816% traditional soy milk, 2.31±0.3562% box-packed soy milk, and 2.62±0.2495% whole milk. Homemade soybeans. The protein content in box-packed soy milk, homemade soy milk, and traditional soy milk haveeach met the requirements of SNI (1995). The results showed that the protein content of traditional soy milk was greater than that of packaged soy milk and homemade soy milk.","PeriodicalId":132191,"journal":{"name":"JURNAL FARMANESIA","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121411182","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}

引用次数: 1