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All Journal Mitra Mahajana: Jurnal Pengabdian Masyarakat Journal of Pharmaceutical and Sciences.
Justitia Cahyani Fadli
Universitas Pendidikan Muhammadiyah Sorong
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Evaluasi Mutu Fisikokimia dan Aktivitas Antioksidan Minuman Isotonik Ekstrak Batang Tali Kuning (Anamirta cocculus (L.) Wight & Arn.) Nadziatul Khasanah; A.M. Muslihin; Marzella Dea Rossardy; Justitia Cahyani Fadli
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 2 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i2.1529

Abstract

as having potential as a natural antioxidant agent. One potential way to utilize this plant is by innovating it into an isotonic drink product. Objective: This study aimed to evaluate the physicochemical properties and antioxidant activity of an isotonic drink formulated with yellow rope stem extract. Methods: he extraction process was conducted using the maceration method with 70% ethanol as the solvent. The isotonic drink was developed into three formulas, which were then tested for their physicochemical properties and antioxidant activity using the DPPH method. Results: The results indicated that the best formula was FII, with an overall hedonic score of 4,6 (neutral). All three formulas showed identical pH values (4,0) and Total Soluble Solids (TSS) of 7%, while the total acidity decreased progressively: FI (1,024%), FII (0,896%), and FIII (0,704%). The isotonic drinks from yellow rope stem extract for formulas FI, FII, and FIII produced IC50 values of 35,61, 46,56, and 57,69 μg/mL, respectively. Based on these data, FI and FII were identified as having very strong antioxidant intensity, while the FIII showed activity classified in the strong category. Conclusion:.The test results demonstrate that the isotonic drink made from yellow rope stem extract exhibits antioxidant potential with intensity levels ranging from strong to very strong.
Pengaruh Perbedaan Metode Ekstraksi Terhadap Kadar Total Flavonoid dan Alkaloid Bonggol Buah Merah (Pandanus conoideus L.) Innal Saitis; A.M. Muslihin; Lukman Hardia; Angga Bayu Budiyanto; Irwandi Irwandi; Marzella Dea Rossardy; Wahyuni Watora; Justitia Cahyani Fadli; Wiwit Ayu Fitrianti
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 2 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i2.1666

Abstract

Background: Red fruit (Pandanus conoideus L.) is an endemic plant of Papua that has been traditionally used to treat various diseases. Its biological activities are associated with the presence of secondary metabolites, particularly flavonoids and alkaloids. Objective: This study aimed to identify the secondary metabolites and evaluate the effect of different extraction methods on the total flavonoid and alkaloid contents of ethanolic extracts of red fruit (Pandanus conoideus L.) stem core. Methods: Extraction was performed using three different methods, namely maceration, Soxhlet extraction, and reflux extraction with ethanol as the solvent. Secondary metabolites were identified qualitatively, while total flavonoid and alkaloid contents were determined spectrophotometrically. Results: Phytochemical screening revealed the presence of alkaloids, flavonoids, terpenoids, steroids, and tannins in the ethanolic extract of red fruit stem core. The total flavonoid contents obtained by maceration, Soxhlet extraction, and reflux extraction were 218.966 mgQE/g (21.89%), 104.023 mgQE/g (10.40%), and 247.701 mgQE/g (24.77%), respectively. The total alkaloid contents obtained by maceration, Soxhlet extraction, and reflux extraction were 145.770 mgAE/g (14.58%), 65.767 mgAE/g (6.58%), and 76.433 mgAE/g (7.64%), respectively. Conclusion: The extraction method affected the total flavonoid and alkaloid contents obtained from the sample. Reflux extraction produced the highest total flavonoid content (247.701 mgQE/g), whereas maceration produced the highest total alkaloid content (145.770 mgAE/g). Therefore, reflux was the most effective method for flavonoid extraction, while maceration was the most effective method for alkaloid extraction from the stem core of red fruit (Pandanus conoideus L.).
OPTIMIZATION OF MANGROVE UTILIZATION AS A FOOD RESOURCE AND STRENGTHENING THE ECONOMY OF COASTAL COMMUNITIES Muh. Agus Salim; Lukman Hardia; Justitia Cahyani Fadli; Sitti Hadija Samual; Ica Damayanti; Mika Tri Kumala Swandari
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 7 No. 2 (2026): Volume 7 Nomor 2 Tahun 2026
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v7i2.7982

Abstract

The coastal area of Klawalu Village possesses abundant mangrove ecosystem potential; however, its utilization by the community remains limited to ecological functions and has not been optimized as a source of food, health products, or economic improvement. This community service program aimed to enhance community knowledge and skills in mangrove utilization through education, training, and mentoring approaches based on multidisciplinary collaboration. The implementation methods included socialization on the benefits of mangroves, training on mangrove-based food product processing, education on the use of mangroves as natural health ingredients, and assistance in product marketing strategies to support the coastal community’s economy. The activities involved community groups, small and medium enterprises (SMEs), and village officials as primary partners. The results demonstrated an increase in community understanding regarding the potential of mangroves as a source of functional food and natural health ingredients, as well as improved skills in processing economically valuable mangrove-based products. In addition, this program encouraged greater public awareness of the importance of preserving mangrove ecosystems as sustainable natural resources. This community service initiative is expected to become a model for coastal community empowerment based on local potential that supports health, food security, and sustainable economic strengthening.
Co-Authors A. M. Muslihin Angga Bayu Budiyanto Ica Damayanti Innal Saitis Irwandi Irwandi Lukman Hardia Marzella Dea Rossardy Mika Tri Kumala Swandari Nadziatul Khasanah SALIM, MUH.AGUS Sitti Hadija Samual Wahyuni Watora Wiwit Ayu Fitrianti