http://jamu.journal.ipb.ac.id/index.php/JJI/issue/feed Jurnal Jamu Indonesia 2021-12-09T01:17:00+00:00 Mohamad Rafi mra@apps.ipb.ac.id Open Journal Systems <p>Jurnal Jamu Indonesia (JJI) didedikasikan untuk pertukaran informasi dan pemahaman keilmuan yang meluas mengenai pengembangan dunia jamu melalui penerbitan makalah-makalah Ilmiah.&nbsp; Tema makalah ilmiah yang menjadi lingkup JJI meliputi tema riset jamu dari hulu kehilir yang tidak terbatas pada riset etnobotani dan pengetahuan lokal, eksplorasi, konservasi, domestikasi sumberdaya hayati terkait jamu, pemuliaan varietas, pengembangan <em>Good Agricultural and Collection Practices (GACP)</em> bahan baku jamu, pengembangan standar bahan baku dan produk jamu, pengembangan produk jamu, identifikasi senyawa aktif serta sintesisnya, mekanisme kerja bioaktivitas formula jamu, aspek sosial dan ekonomi terkait dengan pengembangan jamu.</p> http://jamu.journal.ipb.ac.id/index.php/JJI/article/view/165 Heme Polymerization Inhibitory Activity And Phytochemical Screening Of Ethyl Acetate Fraction In Manuran (Coptosapelta tomentosa Valeton ex K. Heyne) Stem 2021-12-09T01:17:00+00:00 Arnida arnida01@ulm.ac.id Siti Humairah Z.A humairah365@gmail.com Sutomo sutomo01@ulm.ac.id Fadlillahturrahmah fadlillaturrahmah@ulm.ac.id <p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; text-indent: 14.2pt; line-height: normal;"><em><span lang="IN" style="mso-bidi-font-size: 9.5pt; color: black; mso-themecolor: text1;">The native Indonesian plant that is empirically used as an antimalarial agent is </span></em><em><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; color: black; mso-themecolor: text1; mso-ansi-language: EN-US;">m</span></em><em><span lang="IN" style="mso-bidi-font-size: 9.5pt; color: black; mso-themecolor: text1;">anuran (Coptosapelta tomentosa </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt; color: black; mso-themecolor: text1;">Valeton ex K. Heyne<span style="mso-bidi-font-style: italic;">). This study aims to determine chemical compound and heme polymerization inhibitory activity of ethyl acetate fraction of </span>C. Tomentosa stem <span style="mso-bidi-font-style: italic;">based on IC<sub>50</sub> value. The method identification of chemical compound used tube test, and the method of heme polymerization inhibitory activity was Basilico through in vitro method. The results of chemical compound identification of the ethyl acetate fraction of C. Tomentosa showed the presence of flavonoids, terpenoids, saponins, tannins, and anthraquinones. The average percentages of heme polymerization inhibitory activity of ethyl acetate fraction of C. Tomentosa stem from concentration 20; 10; 5; 2.5; 1.25; 0.625; 0.3125 mg / mL were 98.507; 97,872; 96,407; 93,560; 88,419; 80,680; and 45.467%.The averages of IC<sub>50 </sub>of ethyl acetate fraction and chloroquine diphosphate were 0.24 &plusmn; 0.018 mg/mL and 0.214 &plusmn; 0.012 mg/mL. This shows that the ethyl acetate fraction of </span>C. Tomentosa stem<span style="mso-bidi-font-style: italic;"> has heme polymerization inhibitory activity. The result of the independent sample t-Test obtained the significance value of 0.111 (p more than 0.05) that there was no significant difference. It means that the ethyl acetate fraction of C. Tomentosa stem has heme polymerization inhibitory activity as well as chloroquine diphosphate. </span>This suggests the potentiation of the methyl acetate fraction of the stem C. Tomentosa as anti-malaria</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; color: black; mso-themecolor: text1; mso-ansi-language: EN-US;">l.</span></em></p> 2021-03-31T00:00:00+00:00 Copyright (c) 2021 Jurnal Jamu Indonesia http://jamu.journal.ipb.ac.id/index.php/JJI/article/view/211 Jamu Kunir Asem: Ethnomedicine Overview by Javanese Herbal Medicine Formers in Yogyakarta 2021-12-09T01:16:36+00:00 Febri Yuda Kurniawan febriyuda14@gmail.com Muhamad Jalil emjie.jack@gmail.com Aziz Purwantoro ronsasm@hotmail.com Budi Setiadi Daryono bs_daryono@mail.ugm.ac.id Purnomo purnomods@ugm.ac.id <p class="MsoNormal" style="text-align: justify; text-indent: 14.2pt;"><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; line-height: 115%; mso-ansi-language: EN-US;">Kunir asem is one of the traditional drinks that still survive in Javanese society. The young generation needs to be introduced to the heritage of traditional herbal medicine, so that its existence is maintained. Some people judge that herbal medicine is an ancient traditional drink and does not keep up with the times. The objectives of this study are: (1) Explain the study of etnobotany which make up turmeric acid; (2) Explain how the principle of the benefits of kunir asem is based on the understanding of the seller of herbs in the Province of Yogyakarta. This study uses a qualitative method. The research data was taken with documentation, interviews, and documentation. The research data were analyzed by qualitative descriptive. The conclusion of this study is that biopharmaca plants in kunir asem are turmeric and tamarind, and some are added spices in the form of</span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt; line-height: 115%;"> brown sugar, lemongrass, cardamom, cloves, kedawung, lime, and cinnamon</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; line-height: 115%; mso-ansi-language: EN-US;">. Herb sellers reveal that kunir asem can promote haids, facilitate digestion, reduce stomach acid, as an antibiotic, fresh body, and eliminate acne.</span></em></p> 2021-03-31T00:00:00+00:00 Copyright (c) 2021 Jurnal Jamu Indonesia http://jamu.journal.ipb.ac.id/index.php/JJI/article/view/176 Piperine Levels in Java Chili and Black Fruits Extracts from Regions with Different Altitude 2021-12-09T01:16:49+00:00 Ni Putu Ermi Hikmawanti ermy0907@uhamka.ac.id Endang Hanani hananien@yahoo.com Shintia Maharani maharanishintia33@gmail.com Ajeng Istiningtyas Wahyudi Putri Ajeng.istiningtyas@gmail.com <p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; text-indent: 14.2pt; line-height: normal;"><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">Piper retrofractum </span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">Vahl.<span style="mso-bidi-font-style: italic;"> (java chili or cabe jawa) and Piper nigrum </span>L.<span style="mso-bidi-font-style: italic;"> (black pepper or lada hitam) are parts of the Piperaceae. One of the chemical constituents found in the fruit of the two plants is piperine, which has properties as antimicrobial, antidiabetic, anti-inflammatory, anticancer etc. This study aims to determine the piperine levels contained in 95% ethanol extract of java chili and black pepper fruits from regions with different altitude using UV-Visible spectrophotometer. Each sample were extracted by maceration method using 95% ethanol. Qualitative identification of piperine was carried out using thin layer chromatography (TLC). Determination of piperine levels was carried out with UV-Visible spectrophotometer at maximum wavelength of 253.8 nm. The results showed that the levels of piperine contained in the 95% ethanol extract of java chili fruit from low altitude (Lampung), medium altitude (Madura) and high altitude (Bogor) are 1.54</span></span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; font-family: Symbol; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-ansi-language: EN-US; mso-char-type: symbol; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">&plusmn;</span></span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">0.02%; 1.44</span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; font-family: Symbol; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-ansi-language: EN-US; mso-char-type: symbol; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">&plusmn;</span></span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">0.02%; and 1.41</span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; font-family: Symbol; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-ansi-language: EN-US; mso-char-type: symbol; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">&plusmn;</span></span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">0.02% (w/v), respectively. Whereas the levels of piperine contained in the 95% ethanol extract of black pepper fruit from low altitude (East Luwu), medium altitude (Central Lampung) and high altitude (Bogor) are 5.63</span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; font-family: Symbol; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-ansi-language: EN-US; mso-char-type: symbol; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">&plusmn;</span></span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">0.14%; 5.38</span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; font-family: Symbol; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-ansi-language: EN-US; mso-char-type: symbol; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">&plusmn;</span></span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">0.05%; and 4.87</span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; font-family: Symbol; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-ansi-language: EN-US; mso-char-type: symbol; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">&plusmn;</span></span></em><em><span lang="EN-US" style="mso-bidi-font-size: 10.5pt; mso-ansi-language: EN-US;">0.09% (w/v), respectively.</span></em></p> 2021-03-31T00:00:00+00:00 Copyright (c) 2021 Jurnal Jamu Indonesia http://jamu.journal.ipb.ac.id/index.php/JJI/article/view/174 Red and White Galangal Puree Antioxidant Activity and Phytochemistry Screening 2021-12-09T01:16:55+00:00 Kana Mardhiyyah kanamardhiyyah@ub.ac.id Yunita Intan Ryandini yunitaintanryandini@gmail.com Yopi Hermawan yopihermawan1304@gmail.com <p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; text-indent: 14.2pt; line-height: normal;"><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;">Antioxidant prevents oxidative stress. One of the antioxidant sources is plant. Red and white g</span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">alangal </span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;">are herbal plants that are easy to grow and they may have antioxidant activity. The aim of this study was to compare antioxidant activity and phytochemistry screening of red </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">galangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;"> (Alpinia purpurata </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">(Vieill.) </span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;">K. Schum) and white </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">galangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;"> (Alpinia galanga </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">(</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;">L.</span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">) Willd.). </span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;">The method of this study used was the DPPH method and qualitative analysis. The results of this study showed that the value of antioxidant activity of red </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">galangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;"> was significantly higher than white </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">galangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;"> (p&lt;0.05). The results of phytochemistry screening showed that red </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">galangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;"> contained alkaloids, flavonoids, phenolics, tannins, saponins, and triterpenoids. While white </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">galangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;"> contained alkaloids, flavonoids, phenolics, tannins, and triterpenoids. It is can be concluded that red </span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">galangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;"> is more effective than white g</span></em><em style="mso-bidi-font-style: normal;"><span lang="IN" style="mso-bidi-font-size: 9.5pt;">alangal</span></em><em style="mso-bidi-font-style: normal;"><span lang="EN-US" style="mso-bidi-font-size: 9.5pt; mso-ansi-language: EN-US;">.</span></em></p> 2021-03-31T00:00:00+00:00 Copyright (c) 2021 Jurnal Jamu Indonesia http://jamu.journal.ipb.ac.id/index.php/JJI/article/view/188 Gelatin Extraction and Characterization from Femur Bones of Bovine and Porcine with Acid Process 2021-12-09T01:16:43+00:00 Purwantiningsih Sugita purwantiningsih@apps.ipb.ac.id Muhamad Rifai piayrivaii@gmail.com Laksmi Ambarsari ami_icha@yahoo.com Dyah Utami Cahyaning Rahayu dyahutamicr@sci.ui.ac.id Hanhan Dianhar hanhan@unj.ac.id <p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; text-indent: 14.2pt; line-height: normal;"><em><span lang="IN" style="mso-bidi-font-size: 9.5pt;">Gelatin has been widely used as an additive in food industry pharmaceutical, and<span style="mso-spacerun: yes;">&nbsp; </span>cosmetic. The similar physical appearance between bovine and porcine gelatin causes an issue for some communities like a Muslim due to awareness of halal food. This study aims to produce gelatin from femur bones of bovines with acid hydrolysis and their characteristics compared to standard gelatin of bovine and porcine. Bovine and porcine bones were soaked in 5% HCl for 10 days and every 2 days a HCl solution was replaced to get ossein. Ossein is hydrolyzed by gradual heating at 65, 75, and 85<sup>o</sup>C. Gelatin<span style="mso-spacerun: yes;">&nbsp; </span>confirmed by<span style="mso-spacerun: yes;">&nbsp; </span>the physico-chemical characters, FT-IR and analysis amino acid with HPLC.The results showed that the yield of bovine gelatin was 4.33%. The physico-chemical characters of bovine gelatin resulting from isolation and bovine gelatin standards are in conformity with porcine gelatin standards and meet the requirements of SNI 06-3735-1995 and GMIA. Therefore, bovine gelatin is specifically capable of substituting porcine gelatin for application in the pharmaceutical field. The FTIR spectrum of bovine gelatin shows the presence of amide A, amide I, amide II and amide III groups. The amino acid characters of gelatin were identified as glycine (13.57%) and proline (1.62%) for bovine gelatin and glycine (0.51%) and proline (0.09%) for porcine gelatin.</span></em></p> 2021-03-31T00:00:00+00:00 Copyright (c) 2021 Jurnal Jamu Indonesia http://jamu.journal.ipb.ac.id/index.php/JJI/article/view/236 Editorial 2021-12-09T01:16:31+00:00 Waras Nurcholis wnurcholis@apps.ipb.ac.id <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: justify;"><span lang="IN">Puji dan syukur kami panjatkan kepada Tuhan Yang Maha Esa atas rahmat dan hidayahNya, Jurnal Jamu Indonesia Volume&nbsp;</span><span lang="EN-US">6</span><span lang="IN">&nbsp;No&nbsp;</span><span lang="EN-US">1</span><span lang="IN">&nbsp;tahun 202</span><span lang="EN-US">1</span><span lang="IN">&nbsp;dapat diterbitkan. Jurnal Jamu Indonesia merupakan media untuk diseminasi hasil penelitian yang berkaitan dengan jamu di Indonesia. Jamu telah dikenal lama penduduk Indonesia sebagai salah satu pengobatan. Berbagai tanaman di Indonesia sangat berpotensi sebagai jamu. Penelitian tanaman obat dari bagian daun, batang, dan rimpang tanaman telah banyak dilakukan dan terus berkembang.</span>&nbsp;<br /><br /></p> <p class="MsoNormal" style="margin-bottom: .0001pt; line-height: normal; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-US">Jurnal Jamu Indonesia pada Volume 6 No 1 Tahun 2021 terdiri atas 5 naskah yang termasuk ke dalam original artikel. Artikel pertama terkait aktivitas penghambatan polimerisasi hem dan skrining fitokimia dari fraksi etil asetat batang manuran (<em>Coptosapelta tomentosa</em> Valeton ex K. Heyne). Artikel ke-dua mengkaji tinjauan etnomedisin oleh peramu jamu Jawa di Yogyakarta pada jamu kunir asam. Artikel ke-tiga terkait dengan pengaruh ketinggian tempat terhadap produktivitas piperin dari buah cabe jawa dan lada hitam. Artikel ke-empat melakukan kajian tentang penapisan fitokimia dan aktivitas antioksidan terhadap hasil perasan lengkuas merah dan lengkuas putih. Preparasi gelatin sapi berbasis tulang femur untuk aplikasi cangkang kapsul obat herbal melalui hidrolisis asam dan karakterisasinya merupakan artikel ke-lima.</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: justify;"><span lang="IN">Redaksi mengucapkan terima kasih kepada seluruh penulis atas partisipasinya dalam berbagi hasil penelitiannya melalui publikasi di Jurnal Jamu Indonesia. Redaksi juga mengucapkan terima kasih kepada seluruh reviewer atas partisipasinya dalam meningkatkan kualitas tulisan naskah jurnal di edisi ini. Semua hasil karya tersebut akan diarsipkan sebagai dokumentasi berharga demi terjaganya informasi yang dapat menjadi sumber pengembangan ilmu pengetahuan di masa depan. Kontribusi publikasi peneliti-peneliti dan pejuang Jamu Indonesia terus kami harapkan untuk dapat disampaikan di dalam Jurnal Jamu Indonesia ini. Peningkatan kontribusi jumlah dan kualitas tulisan yang telah dan akan dimasukkan akan dapat membantu pengembangan jurnal ini, dan pada saatnya diharapkan juga dapat menjadikan Jurnal Jamu Indonesia menjadi referensi baik secara nasional, maupun internasional.<br /><br />M</span><span lang="EN-US">aret</span>&nbsp;<span lang="IN">202</span><span lang="EN-US">1<br /></span><strong>Waras Nurcholis</strong><br /><span lang="EN-US">Wakil Ketua </span><span lang="IN">Dewan Redaksi</span></p> 2021-03-31T00:00:00+00:00 Copyright (c) 0