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All Journal Biology, Medicine, & Natural Product Chemistry ABSYARA: Jurnal Pengabdian Pada Masyarakat
Nur Aulia Fitri
Universitas Muhammadiyah Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Engineering Environmental Science Library & Information Science Mathematics Medicine & Pharmacology Public Health Other

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Metabolomics-Based Profiling of Antioxidant Compounds in Kesum (Polygonum minus) via UHPLC-Q-Orbitrap HRMS as Potential Anti-SARS-CoV-2 Candidates: An In Silico Approach Iche Azani; Dini Hadiarti; Arni Arni; Nur Aulia Fitri
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.1321-1327

Abstract

Kesum or Polygonum minus (P. minus) is well-known for its high antioxidant content and potential as a therapeutic agent. This study aimed to identify active compounds in P. minus leaf extracts that serve as antioxidants and SARS-CoV-2 inhibitor candidates using metabolomics approach. P. minus leaves were extracted with ethanol and subsequently fractionated using n-hexane, ethyl acetate, and water. The ethyl acetate fraction exhibited the highest antioxidant activity as measured by the DPPH method. Further analysis using UHPLC-Q-Orbitrap HRMS identified several compounds, including 3-hydroxybenzoic acid, quercetin-3betha-D-glucoside, tectoridin, apigenin, hispidulin, and (±)-usnic acid. These compounds were subsequently evaluated in silico by molecular docking against the 1OG5 and 7CMD target proteins. The results demonstrated strong interactions between these compounds and the protein active sites, supporting their potential as both antioxidants and inhibitors of SARS-CoV-2. This study suggests that P. minus is a promising source of bioactive compounds for development in herbal-based therapies in West Kalimantan.
Penguatan Keterampilan Entrepreneur Himpunan Mahasiswa Pendidikan Kimia Melalui Pendampingan Inovasi, Standarisasi, dan Repackaging Es Krim Dini Hadiarti; Fitriani Fitriani; Nur Aulia Fitri
ABSYARA: Jurnal Pengabdian Pada Masayarakat Vol 6 No 1 (2025): ABSYARA: Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/ab.v6i1.29508

Abstract

The lack of innovation and standardization in Serbato Ice Cream presents a major challenge to product development and market competitiveness. This community engagement program aimed to enhance product value through recipe modification, new variant creation, product standardization, and packaging redesign. The innovation included replacing the red coloring from serbat water with the natural blue pigment of butterfly pea flowers, adjusting the recipe for a smoother texture, and conducting tests on fat, protein, and microbiological content. Repackaging involved adding nutritional information, halal certification, and expiration dates. The results revealed that Bulato Ice Cream contained higher protein (12.45%) than Serbato Ice Cream (2.70%), while Serbato Ice Cream had a higher fat content (2.70%) than Bulato (2.34%). Microbiological analysis confirmed both products were free of bacterial contamination. Sensory tests showed that Bulato Ice Cream was preferred for its color, sweetness, and flavor, while Serbato Ice Cream was favored for its aroma and texture. These innovations not only improved product quality and safety but also contributed economically to HIMDIKIM through the commercialization of attractive, standardized local ice cream products
Co-Authors Arni Arni Dini Hadiarti Fitriani Fitriani iche Azani