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All Journal ANTHOR: Education and Learning Journal Jurnal Farmasindo: Jurnal Penelitian dan Pengabdian Masyarakat
Siti Nurhaliza
Institut Kesehatan Helvetia, Medan, Indonesia
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Pengaruh Pemberian Jus DAKEPE (Daun Kelor dan Buah Pepaya) terhadap Peningkatan Hemoglobin pada Remaja Putri di SMA Sinar Husni Kabupaten Deli Serdang May Frinsiska Siahaan; Elya Rosa Br. Sembiring; Novy Ramini Harahap; Siti Nurhaliza
ANTHOR: Education and Learning Journal Vol 5 No 3 (2026): Anthor 2026
Publisher : Institut Teknologi Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/anthor.v5i3.500

Abstract

Anemia adalah keadaan dimana jumlah sel darah merah atau konsentrasi hemoglobin (Hb) berada di bawah normal, dan akibatnya merusak kemampuan sel darah merah untuk mengangkut oksigen ke seluruh tubuh. Prevalensi anemia pada remaja putri (usia 15–24 tahun) mengalami peningkatan signifikan.Sekitar 32% hingga 48% remaja putri mengalami anemia, Prevalensi Anemia pada remaja putri di Sumatera utara, khususnya Kabupaten Deli serdang mencapai sekitar 30–32 %. Daun kelor memiliki kandungan zat besi dan vitamin cukup tinggi sedangkan buah papaya mengandung Vitamin C yang cukup tinggi. Kandungan vitamin C, betakaroten, likopen, dan vitamin E dalam daun kelor dan pepaya berfungsi sebagai antioksidan yang dapat meningkatkan kadar hemoglobin pada remaja putri. Tujuan penelitian ini untuk mengetahui Pengaruh Pemberian Jus Dakepe (Daun kelor dan Buah pepaya) terhadap Peningkatan Hemoglobin pada Remaja putri di Sma Sinar Husni Kabupaten Deli Serdang. Penelitian ini menggunakan rancangan One Group Pre and Post test design. Populasi dalam penelitian ini adalah semua remaja putri kelas X,Kelas XI dan Kelas XII di Sekolah Menengah Atas Sinar Husni pada Tahun Ajaran 2024/2025 yaitu sebanyak 107 orang siswi. Dengan teknik pengambilan sample purposive sampling sebanyak 84 responden. Hasil penelitian terdapat pengaruh pemberian Jus Daun Kelor Dan Buah Pepaya Terhadap Peningkatan Hemoglobin Pada Remaja Putri di SMA Sinar Husni Kabupaten Deli Serdang Tahun 2025 dengan hasil uji statistik dengan T-Test menunjukkan bahwa nilai P-Value = 0,000. Saran dalam penelitian ini diharapkan untuk mengadakan program edukasi gizi untuk siswa, khususnya remaja putri, terkait pentingnya asupan zat besi dan vitamin C dalam mencegah anemia.
FORMULASI DAN UJI ANTIOKSIDAN GEL MOISTURIZER EKSTRAK BIJI KOPI HIJAU ROBUSTA (Coffea canephora Pierre ex A. Froehner) DENGAN METODE DPPH Tiara Ramadaini; Muhammad Andry; Cindy Marseli; Rafifah Azzahra; Nurfitriyana; Lilik Septiana; Siti Nurhaliza
Jurnal Farmasindo: Jurnal Penelitian dan Pengabdian Masyarakat Vol. 10 No. 1 (2026): Juni
Publisher : Politeknik Indonusa Surakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46808/farmasindo.v10i1.327

Abstract

Robusta green coffee beans (Coffea canephora) are recognized for their abundant chlorogenic acid content, a bioactive compound with significant antioxidant capacity capable of neutralizing free radicals that contribute to dermal damage. The gel dosage form was selected owing to its lightweight consistency, rapid dermal absorption, and combined moisturizing and protective properties. This study aimed to produce a physically and organoleptically stable gel formulation derived from robusta green coffee bean extract, with emphasis on optimizing antioxidant activity as assessed by the DPPH method through IC₅₀ determination. An experimental laboratory approach was employed, utilizing beans obtained from Parapat, Toba region. The study encompassed three sequential stages: plant material extraction, gel preparation, and comprehensive physicochemical stability assessment. Extraction produced an 11.15% yield. Characterization of the crude extract met established quality parameters, with moisture content at 2.5%, water-soluble extract at 13.3%, ethanol-soluble extract at 13.6%, total ash at 3.33%, and acid-insoluble ash at 0.5%. All three gel formulations (F1, F2, F3) exhibited characteristic coffee organoleptic profiles, maintained homogeneity, demonstrated stable pH values ranging from 6.2 to 6.7, displayed satisfactory spreadability, and caused no skin irritation. Moisturization parameters including skin hydration, wrinkle reduction, and pore appearance were improved across all formulations. Formulation F3, containing 9% extract, delivered the highest antioxidant efficacy with an IC₅₀ of 53.157 ppm, placing it in the strong antioxidant category. Robusta green coffee bean extract was successfully incorporated into a stable and safe gel moisturizer with strong antioxidant activity. A direct relationship was observed between extract concentration and both moisturizing performance and free radical scavenging capability.
Co-Authors Cindy Marseli Elya Rosa Sembiring Lilik Septiana May Frinsiska Siahaan Muhammad Andry Novy Ramini Harahap Nurfitriyana Rafifah Azzahra Tiara Ramadaini