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All Journal Journal of Food and Pharmaceutical Science Journal of Food and Pharmaceutical Sciences
Ni Putu Ariantari
Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Universitas Udayana, Jimbaran, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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Assessment of the Antibacterial, Antioxidant, and Short-Term Physicochemical Stability of Soul Wedang (Sodang) Ni Luh Dian Saptari Amelia Putri; I Dewa Made Siwananda; Sagung Chandra Yowani; Ni Putu Ariantari
Journal of Food and Pharmaceutical Sciences Vol 14, No 5 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.29539

Abstract

Sodang is an Indonesian herbal drink composed of lemongrass, ginger, turmeric, lime, palm sugar, and salt. Each constituent is known for its antibacterial and antioxidant properties. However, no studies had previously evaluated the combined activity of these ingredients. This study aimed to determine the antibacterial and antioxidant activities of Sodang, as well as its physicochemical stability during storage. The research consisted of several stages, including concentration of the Sodang extract, moisture content analysis, phytochemical screening, antibacterial testing using the microdilution method, antioxidant testing via the ABTS method, and stability evaluation over a 7-day period. Concentration of 2 Liters of Sodang produced 155 g of thick extract, with a moisture content of 3.98 ± 0.0036%. Phytochemical screening revealed the presence of flavonoids, terpenoids, triterpenoids, and polyphenols. The extract did not exhibit antibacterial activity against B. cereus and E. coli (MIC > 128 mg/mL). The antioxidant activity of Sodang, indicated by an IC₅₀ value of 7,976.67 ± 95.70  ppm, was classified as very weak compared to vitamin C (IC₅₀ = 27.42 ± 0.47 ppm). The physicochemical properties of Sodang remained stable through day 7, as evidenced by consistent organoleptic characteristics, pH, viscosity, and TLC profile for flavonoids and triterpenoids.
Assessment of the Antibacterial, Antioxidant, and Short-Term Physicochemical Stability of Soul Wedang (Sodang) Ni Luh Dian Saptari Amelia Putri; I Dewa Made Siwananda; Sagung Chandra Yowani; Ni Putu Ariantari
Journal of Food and Pharmaceutical Sciences Vol 14, No 5 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.29539

Abstract

Sodang is an Indonesian herbal drink composed of lemongrass, ginger, turmeric, lime, palm sugar, and salt. Each constituent is known for its antibacterial and antioxidant properties. However, no studies had previously evaluated the combined activity of these ingredients. This study aimed to determine the antibacterial and antioxidant activities of Sodang, as well as its physicochemical stability during storage. The research consisted of several stages, including concentration of the Sodang extract, moisture content analysis, phytochemical screening, antibacterial testing using the microdilution method, antioxidant testing via the ABTS method, and stability evaluation over a 7-day period. Concentration of 2 Liters of Sodang produced 155 g of thick extract, with a moisture content of 3.98 ± 0.0036%. Phytochemical screening revealed the presence of flavonoids, terpenoids, triterpenoids, and polyphenols. The extract did not exhibit antibacterial activity against B. cereus and E. coli (MIC > 128 mg/mL). The antioxidant activity of Sodang, indicated by an IC₅₀ value of 7,976.67 ± 95.70  ppm, was classified as very weak compared to vitamin C (IC₅₀ = 27.42 ± 0.47 ppm). The physicochemical properties of Sodang remained stable through day 7, as evidenced by consistent organoleptic characteristics, pH, viscosity, and TLC profile for flavonoids and triterpenoids.
Co-Authors I Dewa Made Siwananda Ni Luh Dian Saptari Amelia Putri Sagung Chandra Yowani