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The Role of Black Soybean and Purple Sweet Potato Active Compound on Advanced Glycation End-Product in Streptozotocin-Induced Type 2 Diabetes Mellitus Rat Gofur, Abdul; Arifah, Siti Nur; Annisa, Yuslinda; Witjoro, Agung; Atho'illah, Mochammad Fitri; Lestari, Sri Rahayu
Journal of Tropical Life Science Vol 9, No 2 (2019)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.09.02.02

Diabetic nephropathy is one of the diabetes complications attacking kidney leading to kidney damage. Hyperglycemia accompanying DM causes the increase of Ad-vanced Glycation End-Product (AGE) and Receptor Advanced Glycation End-Product (RAGE) activity, then develop kidney damage and other diabetes compli-cations. The study aimed to investigate the effect of black soybean, purple sweet potato, or their combination on the expression of AGE, RAGE, and kidney necro-sis T2DM model rats. The rats were given with high-calorie diet for five weeks and then injected with a low dose of streptozotocin (30 m/kg Body Weight) in intraperitoneal. DM rats were divided into: normal, K- (T2DM), K+ (T2DM + glibenclamide 0.6 mg/kg body weight), P1 (T2DM + black soybean), P2 (T2DM + purple sweet potato), and P3-5 Combination 1-3 (T2DM + combination of black soybean and purple sweet potato in ratio of 1 : 3, 2 : 2, and 3 : 1). DM rats were then given the treatments for thirty days. The effect of black soybean, purple sweet potato, or the combination of both was evaluated through the expression of AGE, RAGE, and necrosis of renal tubules. The changes in renal tubules histological characteristics were evaluated using hematoxylin-eosin (HE) staining. Immuno-histochemistry analysis of renal tubules was to evaluate AGE-RAGE expression after the treatments. The research results indicated that there was a significant dif-ference from the combination of black soybean and purple sweet potato in reduc-ing AGE, RAGE, and renal tubules necrosis. The BSB and PSP combination ratio of 1:1 was able to improve renal tubules, decrease the expression of AGE and RAGE towards near normal. The combination of black soybean and purple sweet potato could be used as one of the alternatives to improve kidney damage in dia-betic nephropathy.

Analisis Intensitas Penerangan dan Suhu yang Dihasilkan oleh Lampu LED pada Proses Preparasi Inkubator Co-Culture Alga Aridhowi, Dhiyauddin; Prabaningtyas, Sitoresmi; Eka Fitria, Diah Ayu; Saptawati, Rina Tri Turani; Annisa, Yuslinda
Indonesian Journal of Laboratory Vol 6 No Edisi Khusus 2023
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijl.v0i3.88201

Penelitian variasi warna cahaya pada kultur alga secara Co-culture membutuhkan peralatan inkubator khusus dengan variasi warna lampu. Peralatan tersebut berguna untuk memberikan warna cahaya tertentu pada proses kultur. Proses pengajuan alat sekitar 1 tahun menjadi alasan diperlukan perakitan inkubator agar proses penelitian Co-Culture Alga dapat dilakukan dengan sumber daya yang ada. Penelitian bertujuan untuk menganalisis efektivitas inkubator co-culture yang dilengkapi lampu LED sehingga dapat dimanfaatkan untuk perlakuan warna cahaya pada proses Co-Culture Alga. Inkubator dibuat dari bahan multiplek 15 mm, lampu LED HPL 3 watt dengan warna putih 30000 K, merah 625 nm, biru 460 nm, dan kuning 590 nm sebagai sumber cahaya, adaptor 3 – 24 Volt 2 Ampere sebagai kontrol cahaya, heatsink, kipas DC 12 Volt. Resistor 10 Ohm 5 watt. Hasil pengujian inkubator didapatkan bahwa lampu warna biru mempunyai nillai maksimum intensitas sebesar 6640 Lux dan suhu berkisar antara 26.2 – 27.9°C, warna kuning mempunyai nilai intensitas 3130 Lux dan suhu berkisar antara 28.7 – 30.6°C, warna merah sebesar 2000 Lux dan suhu berkisar antara 28.7 – 31.1°C, dan warna putih sebesar 4550 Lux dan suhu berkisar antara 26.7 – 28.8°C. Berdasarkan hasil pengujian dapat disimpulkan bahwa inkubator dapat digunakan untuk Co-Culture alga dengan intensitas penyinaran maksimum 2000 LUX pada warna lampu merah dan fluktuasi suhu pada semua inkubator pada kisaran 26 – 31°C.

Pelatihan Pembuatan Fermentasi Bawang Putih Tunggal (Aged Garlic) Sebagai Upaya Mencegah Tekanan Darah Tinggi dan Meningkatkan Ekonomi pada PKK RW 6 Kelurahan Jatimulyo, Kota Malang, Jawa Timur Lestari, Sri Rahayu; Maslikah, Siti Imroatul; Daniarsih, Ajeng; Witjoro, Agung; Annisa, Yuslinda; Miasih, Dewi Sekar; Baroroh, Alif Rosyidah El; Rahma, Amalia Nur; Aisyah, Dahniar Nur; Dewi, Putri Elok Septiana; Zulkifli, Muhammad Mauludi
TRI DHARMA MANDIRI: Diseminasi dan Hilirisasi Riset kepada Masyarakat (Jurnal Pengabdian kepada Masyarakat) Vol 4, No 2 (2024)
Publisher : JTRIDHARMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2024.004.02.80

Hipertensi atau tekanan darah tinggi merupakan masalah kesehatan yang signifikan di masyarakat sejalan dengan meningkatnya prevalensi penyakit di Indonesia dan global. Kondisi ini sering tidak bergejala namun dapat menyebabkan komplikasi serius seperti penyakit jantung dan strok yang memerlukan biaya pengobatan tinggi. Oleh karena itu, diperlukan solusi preventif yang efektif dan terjangkau. Salah satu pendekatan yang menjanjikan adalah penggunaan bawang putih tunggal yang difermentasi (aged garlic) yang diketahui memiliki kandungan senyawa aktif lebih tinggi setelah fermentasi seperti allicin yang efektif menurunkan tekanan darah dan meningkatkan kesehatan kardiovaskular. Pelatihan pembuatan fermentasi bawang putih tunggal yang dilakukan oleh PKK RW 6 Jatimulyo bertujuan untuk memberdayakan masyarakat dengan keterampilan ini, tidak hanya untuk meningkatkan kesehatan tetapi juga sebagai peluang ekonomi. Melalui pelatihan ini, peserta mempelajari proses fermentasi dari awal hingga akhir serta cara memasarkan produk aged garlic sebagai usaha tambahan. Berdasarkan inisiatif ini diharapkan dapat meningkatkan kesejahteraan ekonomi dan kesehatan masyarakat Jatimulyo serta menjadi model bagi daerah lain dalam menangani masalah serupa.

Characterization of SNEDDS Formulated with Single Bulb Garlic and its Anti-Inflammatory Effect on 3T3-L1 Lestari, Sri Rahayu; Sunaryono, Sunaryono; Susanto, Hendra; Rachmawati , Hidajah; Irawanto, Rony; Miasih, Dewi Sekar; El Baroroh, Alif Rosyidah; Annisa, Yuslinda; Djati, Muhammad Sasmito
HAYATI Journal of Biosciences Vol. 32 No. 3 (2025): May 2025
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.32.3.793-804

Inflammation is an early symptom of a disease that reduces the level of health. Single-bulb garlic (Allium sativum L.) is used medicinally as a plant with a broad pharmacological effect, especially anti-inflammatory activity. Self-nanoemulsifying drug delivery systems (SNEDDS) have offered opportunities to improve drug delivery. The current study aimed to characterize SNEDDS-single bulb garlic extract (SBGE) and determine its potential as an anti-inflammatory agent in 3T3-L1 cells. SNEDDS was formulated from tween-80, glycerol, canola oil, and SBGE. The formula characterization is done using droplet size, polydispersity index, zeta potential, physical stability test, and antioxidant assay. The cytotoxicity test of SNEDDS-SBGE was evaluated using a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The anti-inflammatory activity was examined using 3T3-L1 cell methylglyoxal (MG) induction, and the expression of cytokines was measured using immunocytochemistry (ICC). The SNEDDS-SBGE had a nanoemulsion size of 42.30±1.39 nm, 0.6±0.03 for the polydispersion index, and -22.63±0.75 mV for the zeta potential. SNEDDS-SBGE was physically stable and had a high antioxidant level (47.579±8.017 %). SNEDDS-SBGE exhibited no toxic effect on 3T3-L1 cells. The administration of 62.5 µg/ml and 125 µg/ml SNEDDS-SBGE could inhibit (p<0.05) the expression of IL-1β after methylglyoxal induction. Thus, SNEDDS-SBGE may have potential anti-inflammatory properties.

Antioxidant Properties and Quantification of Phenolic and Flavonoid Compounds in Alpinia purpurata (Viell.) K. Schum Ethanol Extract Djati, Muhammad Sasmito; Azerlyn, Defiona Rensia Naomi; Kusuma, Kavana Hafil; Rosyadah, Nuraini; Kamila, Fairuz Sarah; Annisa, Yuslinda; Christina, Yuyun Ika; Dwijayanti, Dinia Rizqi; Widodo, Nashi
Biotropika: Journal of Tropical Biology Vol. 13 No. 1 (2025)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2025.013.01.02

Phenolic and flavonoid compounds have been found to have positive benefits due to their antioxidant activity. Alpinia purpurata (Viell.) K. Schum, or lengkuas merah, is known to have aromatic rhizomes and is rich in active compounds such as flavonoids and phenolics. This research aimed to investigate the total phenolic and flavonoid content of A. purpurata ethanol extract and its antioxidant activity. A. purpurata was extracted using Microwave-Assisted Extraction (MAE) with 97% ethanol solvent. The ethanol extract of A. purpurata was then analyzed for the total phenolic and flavonoid content. The antioxidant activity and nitric oxide (NO) levels were determined by DPPH and NO scavenging assay, respectively. The results showed that A. purpurata ethanol extract had a high phenolic content (148.76 ± 1.03 mg GAE.g-1extract) but weak DPPH scavenging activity (IC50 of 219.06 ± 8.15 µg.mL-1), indicating that high phenolic content does not necessarily correlate with strong antioxidant properties. In contrast, the extract exhibited strong NO scavenging activity with an IC50 of 22.73 ± 7.57 µg.mL-1. Despite its high phenolic content, the weak DPPH activity indicates that total phenolic concentration alone is not always a reliable indicator of antioxidant strength. Further studies should include additional antioxidant assays to comprehensively evaluate the extract’s antioxidant potential.

Effect of Organic Solvents in the Preparation of Single Aged Garlic Transfersomes and Their Phytochemical Activities Lestari, Sri Rahayu; Gofur, Abdul; Rakhmawati, Yunita; Suharti, Suharti; Nik Malek, Nik Ahmad Nizam; Miasih, Dewi Sekar; Baroroh, Alif Rosyidah El; Annisa, Yuslinda
Molekul Vol 20 No 2 (2025)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2025.20.2.13310

ABSTRACT. Single Aged Garlic (SAG), a fermented product from a single garlic, has been extensively studied for its health benefits due to its allicin content. To enhance SAG's drug delivery capabilities, this study aimed to characterize transfersome formulations containing SAG, investigating their phytochemical activities and the effects of different absolute solvents. Transfersome formulations, consisting of soy-phospholipid and either Span-60 (T1) or Tween-80 (T2), were prepared using absolute ethanol (EA) or a chloroform-methanol mixture (CM). Characterization included particle size, polydispersity index (PDI), and zeta potential. Phytochemical tests assessed antioxidant activity, total phenolic content, and total flavonoid content. Results showed that T2-CM formulations exhibited the best PDI (0.372 ± 0.022), smallest particle size (T1-CM: 84.333 ± 1.762 nm), and lowest zeta potential (T2-EA: -25.667 ± 0.666 mV). Additionally, T1-CM and T2-CM formulations demonstrated superior antioxidant, flavonoid, and phenolic content compared to T1-EA and T2-EA. Transfersomes formulated with organic solvents like absolute ethanol, methanol, and chloroform exhibit promising characteristics and can effectively protect the antioxidant compounds, flavonoids, and phenols present in SAG extracts. These solvents, known for their ability to dissolve polar and nonpolar compounds, facilitate the formation of stable, well-characterized transfersomes. These findings suggest that transfersomes prepared with chloroform-methanol mixtures are more promising for SAG delivery. Key words: Organic solvents, Phytochemicals, Single aged garlic, Transfersomes

Pelatihan Pembuatan Fermentasi Bawang Putih Tunggal (Aged Garlic) Sebagai Upaya Mencegah Tekanan Darah Tinggi dan Meningkatkan Ekonomi pada PKK RW 6 Kelurahan Jatimulyo, Kota Malang, Jawa Timur Lestari, Sri Rahayu; Maslikah, Siti Imroatul; Daniarsih, Ajeng; Witjoro, Agung; Annisa, Yuslinda; Miasih, Dewi Sekar; Baroroh, Alif Rosyidah El; Rahma, Amalia Nur; Aisyah, Dahniar Nur; Dewi, Putri Elok Septiana; Zulkifli, Muhammad Mauludi
TRI DHARMA MANDIRI: Dissemination and Downstreaming of Research to the Community (Journal of Community Engagement) Vol 4 No 2 (2024)
Publisher : SMONAGENES Research Center, Univeritas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2024.004.02.80

Hipertensi atau tekanan darah tinggi merupakan masalah kesehatan yang signifikan di masyarakat sejalan dengan meningkatnya prevalensi penyakit di Indonesia dan global. Kondisi ini sering tidak bergejala namun dapat menyebabkan komplikasi serius seperti penyakit jantung dan strok yang memerlukan biaya pengobatan tinggi. Oleh karena itu, diperlukan solusi preventif yang efektif dan terjangkau. Salah satu pendekatan yang menjanjikan adalah penggunaan bawang putih tunggal yang difermentasi (aged garlic) yang diketahui memiliki kandungan senyawa aktif lebih tinggi setelah fermentasi seperti allicin yang efektif menurunkan tekanan darah dan meningkatkan kesehatan kardiovaskular. Pelatihan pembuatan fermentasi bawang putih tunggal yang dilakukan oleh PKK RW 6 Jatimulyo bertujuan untuk memberdayakan masyarakat dengan keterampilan ini, tidak hanya untuk meningkatkan kesehatan tetapi juga sebagai peluang ekonomi. Melalui pelatihan ini, peserta mempelajari proses fermentasi dari awal hingga akhir serta cara memasarkan produk aged garlic sebagai usaha tambahan. Berdasarkan inisiatif ini diharapkan dapat meningkatkan kesejahteraan ekonomi dan kesehatan masyarakat Jatimulyo serta menjadi model bagi daerah lain dalam menangani masalah serupa.

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