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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Walisongo Journal of Chemistry Budimas : Jurnal Pengabdian Masyarakat Journal SAGO Gizi dan Kesehatan
Indrawati, Ratih
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Influence pH to Rate Anthocyanins Extract Senggani Fruit ( Melastoma malabathricum Auct, non Linn) Indrawati, Ratih; Jenny.R, Gervacia; Salim, Maulidiyah; Ihsan, Bagus Muhammad; Widiyantoro, Ari
Jurnal Penelitian Pendidikan IPA Vol 10 No 6 (2024): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i6.7267

Abstract

One of the plants that can be used as a natural dye is senggani fruit. This study aimed to determine the effect of acid pH on the anthocyanin levels of the senggani fruit extract. The method used in this study uses UV-Vis Spectrophotometry. The sample was senggani fruit extract, added with an acidic pH solution (1-6) with 3 repetitions for 18 samples. Based on the results of research that has been carried out, the average anthocyanin levels at pH 1 are 2.00% with a bright red color; pH 2 is 1.63% with a red-orange color, pH 3 is 1.45% with an orange color, pH 4 is 2.05 % with brownish red color, pH 5 is 1.38% with brownish orange color, and pH 6 is 1.11% with light brown color. Based on statistical tests using Simple Linear Regression, Ha was accepted so that it could be concluded that there was an effect of acid pH on the anthocyanin levels of the senggani fruit. Based on a study that has been done, it is known that the sourer the pH solution is, the taller the anthocyanin obtained. Matter happens Because absorbance is comparable with the rate of anthocyanin something sample.
PENYULUHAN PENGGUNAAN PEWARNA ALAMI DARI DAUN KELOR (Moringa oleifera) SEBAGAI SUMBER ANTIOKSIDAN PADA MAKANAN DALAM RANGKA MENINGKATKAN NILAI GIZI MASYARAKAT Ratnawaty, Gervacia Jenny; Indrawati, Ratih; Sungkawa, Hendra Budi
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 1 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

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Abstract

Tanaman Kelor telah dikenal selama berabad-abad sebagai tanaman multi guna, padat nutrisi dan berkhasiat obat. Mengandung senyawa alami yang lebih banyak dan beragam dibanding jenis tanaman lainnya yang ada. Tanaman Kelor mengandung 46 anti oksidan kuat yang melindungi tubuh dari radikal bebas, mengandung 18 asam amino (8 diantaranya esensial) yang dibutuhkan tubuh untuk membangun sel-sel baru, 36 senyawa anti inflamasi, serta 90 nutrisi alami seperti vitamin dan mineral . Kelor merupakan bahan pangan yang kaya akan zat gizi makro dan mikro. Kandungan nilai gizi yang tinggi dalam daun kelor dapat dimanfaatkan untuk pemenuhan kebutuhan nutrisi pada ibu menyusui dan balita dalam masa pertumbuhan (Aminah et al, 2015). Pemberian daun kelor dapat meningkatkan Indeks Masa Tubuh (IMT) pada balita (Rahayu & Nurindahsari, 2018). Penelitian yang pernah dilakukan oleh Sari,(2019) menunjukkan bahwa penambahan tepung daun kelor yang lebih tinggi akan meningkatkan kadar abu, kadar protein dan kadar serat kasar pada tepung komposit. Selain itu daun kelor juga mengandung antioksidan yang tinggi yaitu pada bagian atas atau pucuk daun (SUGIANTO, 2016) . Metode pelaksanaan yang dilakukan adalah kunjungan ke lokasi mitra, demontrasi pelatihan pembuatan hasil olahan makanan menggunakan daun kelor, dan sosialisasi tentang kandungan gizi daun kelor di Desa Rasau Jaya Umum, Kabupaten Kubu Raya Kalimantan Barat.
AN OVERVIEW OF ADVANCED 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ANALYSIS TECHNIQUES Ratnawaty, Gervacia Jenny; Indrawati, Ratih; Wahdaniah, Wahdaniah; Rakhman, Khusna Arif
Walisongo Journal of Chemistry Vol. 8 No. 2 (2025): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v8i2.26028

Abstract

Antioxidants play a crucial role in preventing oxidative damage, necessitating reliable analytical techniques for their evaluation. Oxidative stress, resulting from an imbalance between free radicals and antioxidants in the body, has been associated with various chronic diseases, including cancer, cardiovascular disorders, and neurodegenerative conditions. Therefore, accurately assessing antioxidant activity is essential for developing health-related products and validating their efficacy. This study reviewed and compared various analytical methods used to determine antioxidant activity, emphasizing their advantages, limitations, and applicability across different sample types. Traditional spectrophotometric assays, such as the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, remain widely used because of their simplicity and cost-effectiveness, although they often suffer from matrix interferences. Advanced techniques, including gas chromatography–mass spectrometry (GC–MS), high-performance liquid chromatography coupled with DPPH (HPLCDPPH), electrochemical methods, microfluidic systems, and miniaturized paper-based assays, provide improved sensitivity, accuracy, and efficiency. These methods enable a more comprehensive assessment of antioxidant activity by offering deeper insights into reaction mechanisms and compound interactions. The integration of multiple analytical approaches can further enhance antioxidant characterization, supporting applications in the food, pharmaceutical, and biomedical industries. This review highlights the importance of selecting appropriate analytical techniques based on research objectives and sample characteristics, while also outlining future directions for advancing antioxidant detection methodologies.
Potensi inhibisi enzim alfa-Amilase oleh cuka buah belimbing wuluh (Averrhoa Bilimbi L.) sebagai aktivitas antidiabetik in vitro Fatayati, Imma; Panjaitan, Febiola; Sungkawa, Hendra Budi; Indrawati, Ratih; Wahdaniah, Wahdaniah
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2947

Abstract

Background: Diabetes mellitus (DM) is a noncommunicable disease with a high prevalence worldwide. One management strategy for DM involves the control of postprandial glucose levels. Starfruit vinegar (Averrhoa bilimbi L.) is a fermented product containing acetic acid and secondary metabolites, particularly flavonoids, which have the potential to inhibit α-amylase activity, thereby helping to regulate postprandial glucose levels.Objectives: This study aimed to identify the antidiabetic activity of starfruit vinegar by inhibiting α-amylase enzyme activity.Methods: This study utilized an in vitro experimental design and was conducted at the Testing Laboratory of Poltekkes Kemenkes Pontianak from February to June 2025. The treatment groups comprised starfruit (Averrhoa bilimbi) vinegar at concentrations of 3000, 3500, 4000, 4500, and 5000 ppm, each with five replicates (25 samples). The positive control group was treated with acarbose (five samples). α-Amylase inhibitory activity was assessed using the Fuwa method and measured using a UV-Vis spectrophotometer at the maximum absorption wavelength. The IC50  values and statistical analysis were determined using a  linear regression test.Results: Both starfruit vinegar and acarbose significantly inhibited α-amylase, with a p-value of 0,008 (p< 0,05). The IC₅₀ value of starfruit vinegar was 2822 mg/ml, indicating very weak inhibitory activity. However, similar to the positive control, acarbose (2548.463 mg/ml) showed weak inhibitory activity.Conclusion: The significant p-value indicates that star fruit vinegar effectively inhibited α-amylase activity. The IC50 value, comparable to that of acarbose, suggests that star fruit vinegar has potential inhibitory activity similar to that of the positive control and may serve as a natural antidiabetic agent.
Co-Authors Ari Widiyantoro Hendra Budi Sungkawa, Hendra Budi Ihsan, Bagus Muhammad Imma Fatayati Khusna Arif Rakhman, Khusna Arif Maulidiyah Salim Panjaitan, Febiola Ratnawaty, Gervacia Jenny Wahdaniah Wahyudi