Article Per Year (5 Year)
p-Index From 2021 - 2026
2.551
P-Index
This Author published in this journals
All Journal Journal of Nutrition College Jurnal Media Gizi Indonesia (MGI) Jurnal Akuatika Indonesia Indonesian Food Science and TechnologyJournal Journal of Saintech Transfer FoodTech: Jurnal Teknologi Pangan Jurnal Abmas Negeri (JAGRI) Journal of Health and Nutrition Research Teknologi dan Industri Pertanian Indonesia Jurnal Sains dan Kesehatan
Fadly, Dzul
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Penghambatan Enzim Tirosinase Ekstrak Etanol dari Tiga Varian Daun Kratom (Mitragyna speciosa Korth): Tyrosinase Enzyme Inhibition of Ethanol Extract of Three Leaf Kratom (Mitragyna speciosa Korth) Pratiwi, Divya Indah; Masriani, Masriani; Fadly, Dzul; Muharini, Rini; Rasmawan, Rahmat
Jurnal Sains dan Kesehatan Vol. 6 No. 3 (2024): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v6i3.2240

Abstract

The enzyme tyrosinase (EC 1.14.18.1) plays a role in the browning reaction of peels, fruits and vegetables, by catalyzing the process of melanin production. Therefore, tyrosinase inhibitors are needed to prevent excess melanin production from causing adverse browning reactions. Kratom leaves (Mitragyna speciosa Korth) contain secondary metabolites of alkaloids and flavonoids which are thought to have better and safer activity as tyrosinase inhibitors than kojic acid. Based on the color of the leaf veins, kratom leaves are divided into 3 variants, namely red, green and white kratom veins. This study aims to examine the activity of the ethanol extract of three variants of kratom leaves as an inhibitor of the tyrosinase enzyme. The results showed that the IC50 value of the three kratom leaf variants was >700 µg/mL while the IC50 value of kojic acid was 32.85 µg/mL. From the results of the study, it can be concluded that the ethanol extract of kratom leaf variants of red, green and white veins did not have activity as an inhibitor of the tyrosinase enzyme because the IC50 values of all three were >700 µg/mL. Keywords:          Tyrosinase enzyme, Kratom, Mitragyna specios, melanin   Abstrak Enzim tirosinase (EC 1.14.18.1) berperan dalam reaksi pencoklatan kulit, buah, dan sayur, dengan mengkatalisis proses produksi melanin. Oleh karena itu, penghambat tirosinase diperlukan untuk mencegah produksi melanin berlebih sehingga menyebabkan reaksi pencoklatan yang merugikan. Daun kratom (Mitragyna speciosa Korth) mengandung senyawa metabolit sekunder alkaloid dan flavonoid yang diduga memiliki aktivitas sebagai penghambat enzim tirosinase. Berdasarkan warna vena daunnya, daun kratom terbagi menjadi 3 varian, yaitu kratom vena merah, hijau dan putih. Penelitian ini bertujuan untuk mengkaji sifat penghambatan ekstrak etanol tiga varian daun  kratom terhadap enzim tirosinase. Ekstrak etanol diperoleh dengan mengekstraksi secara maserasi serbuk kering 3 varian daun kratom dengan etanol selama 72 jam. Sifat penghambatan enzim tirosinase dilakukan dengan metode kolorimetri dan asam kojat sebagai pembamding.  Hasil penelitian menunjukkan bahwa nilai IC50 ketiga varian daun kratom >700 µg/mL sedangkan nilai IC50 asam kojat sebesar 32,85 µg/mL. Dari hasil penelitian dapat disimpulkan bahwa ekstrak etanol daun kratom varian  merah, hijau dan putih tidak memiliki aktivitas sebagai penghambat enzim tirosinase karena nilai IC50 ketiganya >700 µg/mL. Kata Kunci:         Enzim tirosinase, kratom, Mitragyna speciosa, melanin
Ekstraksi Komponen Fenolat dari Liang Teh Pontianak Perisa Jahe Secara Partisi Nada, Geri; Dewi, Yohana Sutiknyawati Kusuma; Fadly, Dzul
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32729

Abstract

Liang Teh Pontianak (LTP) is one of the beverages traditionally consumed as a functional drink. Liang teh is an herbal drink composed of various plant ingredients including secang stem bark, muje leaves, nanas kerang leaves, oregano leaves, pandan leaves, and lidah buaya mid rib, which known for their medicinal and health benefits. The aim of this study was to identify the phenolic components of ginger-flavored LTP through partition extraction. The plant materials were processed into powder and formulated to a total of 21 grams, consisting of 10 g of muje leaves, 1 g of oregano leaves, 1 g of aloe vera mid rib, 2.5 g of nanas kerang leaves, 4.5 g of secang stem bark, 1 g of pandan leaves, and 1 g of ginger as the tea flavor. The mixture of Liang teh powder then partitioned using various solvents in order of increasing polarity, namely n-hexane, ethyl acetate, ethanol, methanol, 70:30 methanol-water (v/v) mixture, and water. The research results showed that extracts from all solvent types contained alkaloids, phenols, flavonoids, and tannins. The highest yield was obtained from the ethanol extract (6.100.35) %, while the highest antioxidant activity was found in the methanol extract (84.431.38) %.
Karakteristik Minuman Isotonik Berbahan Baku Air Kelapa (Cocos nucifera) dengan Penambahan Buah-Buahan Lokal Satria, Nur Imam; Maherawati, Maherawati; Fadly, Dzul
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.28185

Abstract

Isotonic drinks are substitutes for lost body fluids, minerals to replace electrolytes lost with sweat, and sugar as an energy source. Naturally, coconut has the potential as an isotonic drink because of its mineral composition and sugars that resemble body fluids. Coconut water isotonic drinks can be added with fruit flavors to add flavor. The isotonic drink made in this study uses coconut water combined with various local fruits (soursop, red guava, orange, kweni, belimbing wuluh, and pineapple). This study aimed to determine the characteristics of isotonic drinks made from coconut water with variations of local fruit types and the characteristics of the best isotonic drinks made from coconut water and local fruits. The parameters observed were sodium content, potassium content, pH, total dissolved solids, total acid, and antioxidant activity. The data obtained were analyzed using the ANOVA test (=5%) and continued with Tukey (=5%). The results showed that the characteristics of isotonic drinks made from coconut water with variations in local fruits have different characteristics according to the characteristics of each essential ingredient. Local fruit isotonic drinks have better characteristics than commercial isotonic drinks in pH value, total dissolved solids, total acid, and antioxidant activity. The isotonic drink made from coconut water with the addition of orange juice is the best isotonic drink in this study with the characteristics of sodium content 936.00 mg/kg, potassium content 398.49 mg/kg, pH value 3.75, TPT value 6.40Brix, antioxidant activity was 88.50%, and the total acid value was 0.146%.
Inhibition of Alpha-amylase of Kratom Tea (Mitragyna speciosa Korth.) on Various Brewing Treatment Dhayan, Rosa; Purwayantie, Sulvi; Fadly, Dzul
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.94844

Abstract

Kratom (Mitragyna speciosa Korth.) is a plant that is believed by the public capable to overcome hyperglycemia conditions in diabetics. Hyperglycemia conditions in diabetics can be controlled through inhibition of carbohydrate-breaking enzymes such as alpha-amylase. Secondary metabolites in adequate amount are expected to inhibit the action of the alpha-amylase enzyme which is a key enzyme in the digestion of complex carbohydrates. One of the ways to increase the availability of secondary metabolites so that they can activate the alpha-amylase enzyme is by steeping. This study aims to determine the effect of temperature and time of steeping in kratom tea to inhibits alpha-amylase enzyme. This study uses Randomized Block Design (RBD) with two treatment factors, consisting of 3 treatments of brewing temperature (70, 85, 100oC) and 3 treatments of brewing time (5, 10, 15 minutes), with 4 replications. The data are analyzed using ANOVA test (a=5%) and BNJ (a=5%). The parameters tested in this study consist of levels of phenolics, flavonoids, and alpha-amylase inhibition. The results show that increasing temperature and brewing time of kratom tea increased the content of phenolics and flavonoids, but the results are inversely related to the alpha-amylase inhibition. Based on the ANOVA analysis, there was no effect of temperature and steeping time on the inhibition of the alpha-amylase enzyme.
Water Intake, Hydration Status, and Physiological Fluid Requirements among Universitas Tanjungpura Students during Equatorial Solar Culmination in Pontianak, Indonesia Fadly, Dzul
Journal of Health and Nutrition Research Vol. 4 No. 3 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i3.1078

Abstract

Water is an essential nutrient that plays a central role in maintaining physiological functions, including thermoregulation, nutrient transport, and metabolic balance. Pontianak, a city located precisely on the equatorial line, experiences a humid tropical climate with intense solar exposure. Although ambient temperatures during the study period remain within the city’s normal range, the solar equinox substantially increases direct solar radiation intensity, resulting in greater heat exposure and potential fluid loss. This study aimed to investigate the relationship between water intake and physiological fluid requirements among Universitas Tanjungpura students during the autumnal solar equinox (September 21-23). A cross-sectional design was applied involving 100 students aged 18–22 years selected through purposive sampling. Water intake was assessed using two consecutive 24-hour dietary recalls, and individual fluid requirements were estimated using the standard energy-based hydration formula (1 mL per kcal of total energy expenditure), with energy needs calculated using the Harris–Benedict equation. Pearson’s correlation test was used to analyze the association, with water intake treated as the independent variable. The results showed that mean water intake was 1,706 ± 485 ml/day, while mean physiological fluid requirements reached 1,954 ± 349 ml/day; 45% of participants met adequate hydration levels. A strong and significant positive correlation was observed between water intake and fluid requirements (r = 0.62; p < 0.001). Urine color assessment indicated that 40% of students exhibited signs of mild to moderate dehydration. These findings suggest that most students did not achieve optimal hydration, particularly under elevated environmental heat associated with solar culmination
Co-Authors Asyifa, Mega Ayuni, Dwi Azzahra, Uray Qiera Zelia Dhayan, Rosa Fadilla, Annisa Ika Hafzoh Batubara Harsanti, Brigita Ratna Herdiansyah, Dadang Maherawati, Maherawati Masriani . Nada, Geri Noorlatifah Noorlatifah Pratiwi, Divya Indah Purwayantie, Sulvi Putri, Dea Malyana Rahmat Rasmawan Rini Muharini Romdhona, Nur Saputri, Nur Endah Satria, Nur Imam Sholahuddin Suko Priyono Supermanto, Supermanto Syamsi, Wisi Wilanda Th. Candra Wasis Agung Sutignya Wijanarti, Sri Wijayanto, Dedi Winda Rahmalia Yohana Sutiknyawati Kusuma Dewi Yunianto, Andi Eka