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All Journal IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat BIOVALENTIA: Biological Research Journal
Eva Musifa
Universitas Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences

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A Bibliometric Analysis of Microalgal Omega-3 Fatty Acids Eva Musifa
BIOVALENTIA: Biological Research Journal Vol. 12 No. 1 (2026)
Publisher : Biology Department, Faculty of Mathematics and Natural Sciences, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24233/biov.12.1.2026.555

Abstract

Microalgal omega-3 fatty acids have gained considerable attention as sustainable alternatives to fish-derived lipids due to environmental constraints, contamination risks, and increasing demand for nutraceutical products. However, the rapid growth of this field has led to a fragmented body of literature, necessitating a systematic evaluation of research trends and thematic developments. This study aims to examine the evolution, collaboration patterns, and thematic structure of microalgal omega-3 research using a bibliometric approach. Bibliographic data were retrieved from the Scopus database for the period 2010–2025 using relevant keywords, yielding 1,050 publications after screening. The dataset was analyzed using Biblioshiny and VOSviewer to assess publication trends, country contributions, journal distribution, author networks, and keyword co-occurrence. The results demonstrate a marked increase in publication output, particularly after 2017, indicating growing interest in sustainable lipid sources and functional food applications. India, China, and the United States emerged as leading contributors, supported by strong international collaboration. Thematic analysis identified four principal clusters: microalgal biotechnology and lipid production, nutritional and pharmaceutical applications, metabolic and biosynthetic pathways, and food and feed utilization. Therefore, this study highlights the rapid expansion and multidisciplinary nature of microalgal omega-3 research while providing insights to support future scientific development and innovation.
Development of the Fruit Peels of Rambutan (Nephelium lappaceum L.) into Herbal Tea Julinar Julinar; Dea Ananda; Huzaifah Huzaifah; Eva Musifa; Muharni Muharni
IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Vol 11, No 1 (2026): February 2026
Publisher : IJFAC (Indonesian Journal of Fundamental and Applied Chemistry)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24845/ijfac.v11.i1.18

Abstract

Rambutan (Nephelium lappaceum) peel contains various bioactive compounds, including phenolics, flavonoids, and ellagic acid, which function as antioxidants. Antioxidants are compounds needed to inhibit radical reactions and oxidation processes that trigger various diseases. This study aims to determine the potential of rambutan peel to become a herbal tea. The study began with the determination of total phenolic and flavonoid levels in aqueous extracts of rambutan peel, followed by antioxidant activity assessment using the DPPH and FRAP methods. As a comparison, tea from tea leaves (Camellia sinensis) and herbal teas from kelor (Moringa oleifera) leaves and senduduk (Melastoma malabathricum L) leaves were used. The results showed that the aqueous extract of rambutan peel had a total phenolic content of 344.07 mg GAE/g and a flavonoid content of 7.96 mg QE/g, higher than those of tea leaves, kelor leaves, and senduduk leaves. Antioxidant activity test using the DPPH method showed that rambutan peel aqueous extract is an active antioxidant with an IC₅₀ of 0.797 µg/mL, with antioxidant activity 5.45 times stronger than tea leaves, 10.33 times stronger than moringa leaves, and 4.32 times stronger than senduduk leaves. Antioxidant test using the FRAP method also showed that the antioxidant capacity of rambutan peel water extract is 29.66 mgTE/g, higher than those of tea leaves, kelor leaves, and senduduk leaves, with values of 19.84 mgTE/g, 6.12 mgTE/g, and 14.52 mgTE/g, respectively. These data indicate that rambutan peel has strong antioxidant activity and has the potential to be developed as a herbal tea.Keywords: Nephelium lappaceum peel, antioxidants, herbal tea, DPPH, FRAP
Penyediaan Obat Penyakit Kulit Dan Luka Dari Cairan Fermentasi Lidah Buaya Dan Daun Sirih Fahma Riyanti; Desnelli Desnelli; Fatma Fatma; Nova Yuliasari; Julinar Julinar; Eva Musifa
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 3 (2025): Mei 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v5i3.693

Abstract

Cairan Fermentasi anaerob pada lidah buaya dan daun sirih mengandung enzim-enzim, beberapa senyawa kimia, dan sumber antimikroba alami. Kandungan ini memiliki kemampuan terhadap antibakteri dan anti jamur yang bermanfaat untuk mengobati penyakit kulit, luka dan untuk kesehatan kulit. Proses penyembuhan dapat dipercepat karena senyawa antibakteri menstimulator respon imun tubuh sehingga dapat menyembuhkan luka dan penyakit kulit. Kegiatan pengabdian yang berupa penyuluhan, praktek pembuatan cairan fermentasi lidah buaya - daun sirih dan pemberian produk yang sudah jadi merupakan metode yang dilaksanakan di Desa Permata Baru Kecamatan Indralaya Utara Kabupaten Ogan Ilir. Agar peserta penyuluhan memahami tujuan kegiatan maka dilakukan praktek pembuatan cairan fermentasi dan peserta penyuluhan yang dibagi menjadi 3 kelompok. Pelaksanaan kegiatan dilaksanakan sebanyak tiga kali. Pelaksanaan kedua adalah memantau cairan fermentasi yang dibuat sebelumnya. Hasil fermentasi dibuka setelah 3 bulan, ketiga cairan fermentasi tersebut berhasil dibuat ditandai aroma asam segar dan warna coklat.
Co-Authors Dea Ananda Desnelli Desnelli Fahma Riyanti Fatma Huzaifah Huzaifah Julinar Julinar Julinar Julinar Muharni Muharni Nova Yuliasari