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All Journal Jurnal Ilmu Kefarmasian Indonesia JURNAL JAMU KUSUMA Journal of Local Therapy Joong-Ki
Agustin, Arum Dwi
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Religion Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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QUALITY AND ANTIOXIDANT ACTIVITY TEST OF ALBEDO WATERMELON (Citrullus lanatus Tunb.) COMBINATION GUAVA FRUIT COMBINATION (Psidium guajava L.) Rusita, Youstiana Dwi; Nasikin, M. Ali; Agustin, Arum Dwi
Jurnal Jamu Kusuma Vol. 4 No. 2 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i2.116

Abstract

Jam is a food product with a gel or semi-solid consistency that is spread on food made from processed fruits and sugar without the addition of other food ingredients and permitted food additives. This study created a formulation of jam preparations from the albedo of watermelon rind (Citrullus lanatus Tunb.) in combination with guava fruit (Psidium guajava L.) because they contain vitamin C, which has antioxidant activity. The purpose of this study was to determine the formulation and antioxidant activity of the albedo jam preparation of watermelon rind (Citrullus lanatus Tunb.) and guava fruit (Psidium guajava L.). This study used a quantitative descriptive method with observations of jam quality according to SNI 01-3746-2008. The test parameters were jam quality tests, including organoleptic, pH, water content, colour test, and antioxidant activity tests. The organoleptic results of the jam had a bright red colour with a distinctive aroma of watermelon and red guava and had a slightly sour, sweet taste. The results of the pH test of the jam on F1, F2, and F3 were respectively 3.72 ± 0.025, 3.84 ± 0.017, and 3.85 ± 0.032. The results of the water content test of the jam on F1, F2, and F3 were respectively 29.34 ± 0.464, 29.18 ± 0.375, and 28.71 ± 0.437. The results of the jam colour test showed positive vitamin C content. The IC50 values of the jam preparations on F1, F2 and F3 were respectively 155.345 ppm, 145.581 ppm, and 130.241 ppm. The F1 jam preparation is a weak antioxidant, while F2 and F3 are moderate antioxidants.
ANALYSIS OF FLAVONOIDS AND ANTIOXIDANT ACTIVITY IN CAFFEINE-FREE COFFEE FROM DATE SEEDS (Phoenix dactylifera) Agustin, Arum Dwi; Setyani, Indrawati Kurnia; Purwasih, Ratih; Safitri, Hani Widya
Journal of Local Therapy Vol 3 No 2 (2024): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v3i2.4686

Abstract

Abstract:Date seed coffee is obtained by drying, roasting and grinding the date seeds. There are many benefits that can be obtained from the ingredients in date seeds, such as nourishing your stamina. The flavonoids contained therein also have antioxidant properties. Date seeds have also been developed into a coffee substitute. Therefore, researchers are interested in analyzing the content of flavonoids, caffeine and antioxidant activity in them. This research was conducted to determine the presence or absence of caffeine content, to determine the presence or absence and levels of flavonoids and strong antioxidant activity in dated coffee seeds. This type of research is quantitative with a descriptive research design. Date seeds are processed into coffee by drying the clean date seeds in the oven and then roasting them until the seeds are torn and quite burnt. Date seeds that have been roasted, crushed and sieve with a 60 mesh sieve. The date palm coffee powder was extracted by socletation using 80% ethanol as a solvent. The extracts of date seeds were analyzed qualitatively of flavonoids and caffeine with color testing, quantitative analysis of flavonoids with UV-Vis spectophotometry and antioxidant activity using the DPPH method. The qualitative test showed that positive date coffee seeds containing flavonoids was indicated by a red color change when reacted with Mg and HCl powder, and negative containing caffeine was indicated by a red color change when reacted with concentrated ammonia. In the quantitative analysis of flavonoids, the levels of flavonoids in dated seed coffee were 7523.03 ± 10.5078 mg QE / 100 g, and the antioxidant activity test showed that the level of IC50 in dated seed coffee was 26, 747 ppm. It shows that date seed coffee is free of caffeine, has a high content of flavonoids and has very strong antioxidants
Powder drink of Permesia americana Mill. Seed with adding Zingiber officinale Rosc. Var Rubrum and Stevia rebaudiana L. to enhance Cardiovascular health Agustin, Arum Dwi; Purwasih, Ratih
JURNAL ILMU KEFARMASIAN INDONESIA Vol 22 No 1 (2024): JIFI
Publisher : Faculty of Pharmacy, Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v22i1.1438

Abstract

In today’s modern era many people consume unhealthy foods, which can lead to decreased immunity. One way to increase immunity is by consuming functional drinks from Avocado seeds and red ginger, which is contain flavonoid compounds. This study aims to determine antioxidant activity in functional drinks of avocado seeds by adding red ginger and stevia. The method used in this research is a quantitative analysis using the UV-Vis Spectrophotometer instrument at a wavelength of 418 nm for F1, F2 and F3 were brown, had a characteristic smell of spices, and had a distinctive taste. The pH test results were 6.243 ± 0.025, 6.167 ± 0.045, and 6.089 ± 0.005 respectively. The raw material and functional drinks positively contain flavonoids. Flavonoid content in F1, F2, and F3 were 12.214 ± 0.009428%, 12.419 ± 0.009428%, and 12.624 ± 0.009428% respectively. Antioxidant test results for functional drinks showed an IC50 value of F1 and F2 were 118.30 ± 1.57 ppm and 105.88 ± 1.11 ppm, which is categorized as moderate levels of antioxidants, and F3 was 88.09 ± 1.62 ppm, which is categorized as strong levels of antioxidants.
Pemberdayaan Ibu-Ibu PKK dalam Pembuatan Brownies Kukus Tepung Wortel Sebagai Pangan Fungsional di Desa Tegalyoso Klaten Purwasih, Ratih; Agustin, Arum Dwi
Joong-Ki : Jurnal Pengabdian Masyarakat Vol. 3 No. 3: Mei 2024
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/joongki.v3i3.4080

Abstract

Potensi wortel yang belum dimanfaatkan secara maksimal oleh Ibu-Ibu PKK Desa Tegalyoso menjadi dasar dalam kegiatan pengabdian ini. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan sosialisasi dan pemberdayaan ibu-ibu PKK Desa Tegalyoso Klaten dalam pembuatan brownies kukus wortel. Kegiatan sosialisasi atau penyuluhan tentang pemanfaatan wortel yang dilakukan dengan cara presentasi oleh tim pengabmas serta diskusi secara dua arah. Sedangkan untuk kegiatan pemebrdayaan masyarakat melalui demonstrasi pembuatan brownies kukus tepung wortel dan pendampingan Ibu-ibu PKK dalam pembuatan brownies kukus tepung wortel. Sasaran dalam kegiatan ini adalah Ibu-Ibu PKK Desa Tegalyoso Klaten. Melalui kegiatan ini diharapkan Ibu-Ibu PKK Desa Tegalyoso Klaten dapat meningkat pengetahuannya tentang manfaat wortel dan pemanfaatannya sebagai pangan fungsional salah satunya brownies kukus. Selain itu dapat menjadi satu alternative dalam peningkatan pendapatan ekonomi keluarga karena bias dijadikan sebagai usaha. Dengan adanya kegiatan pengabdian masyarakat ini menjdikan Ibu-ibu PKK Desa Tegalyoso menjdi meningkat pengetahuan dan keterampilan dalam pembuatan brownies kukus
Pelatihan Pembuatan Minuman Fungsional Daun Binahong dan Jahe Merah Untuk Kesehatan Jantung Purwasih, Ratih; Agustin, Arum Dwi
Joong-Ki : Jurnal Pengabdian Masyarakat Vol. 4 No. 1: November 2024
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/joongki.v4i1.7223

Abstract

Prevalensi penyakit kardiovaskuler saat ini semakin meningkat. Setiap tahunnya, penyakit kardiovaskuler merenggut sebanyak 17,7 juta nyawa di seluruh dunia dan menyumbangkan 31% dari penyebab kematian terbanyak di dunia. Oleh karena itu perlu penanganan serius, salah satunya dengan konsumsi minuman fungsional. Minuman fungsional merupakan minuman olahan baik cair ataupun serbuk yang mengandung senyawa bioaktif yang memiliki fungsi fisiologis yang terbukti bermanfaat bagi kesehatan. Bahan alam yang potensial sebagai bahan obat yang kaya antioksidan untuk kesehatan jantung adalah daun binahong dan jahe merah yang belum dimaksimalkan dalam pemanfaatannya sebagai minuman fungsional. Daun binahong dan jahe merah dapat diolah menjadi minuman fungsional yang bermanfaat bagi kesehatan, sebagai penurun tekanan darah/hipertensi, kolesterol, ataupun kadar gula total dalam darah. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan edukasi tentang pemanfaatan daun binahong dan jahe merah sebagai minuman fungsional atau alternatif minuman kesehatan dan juga pelatihan pembuatannya. Metode yang digunakan dalam kegiatan penyuluhan dengan cara ceramah/presentasi oleh tim pengabmas, pembagian leafet serta diskusi secara dua arah. Selain itu dilakukan pembuatan minuman fuungsional dari daun binahong dan jahe merah. Sasaran dalam kegiatan ini adalah Ibu-ibu PKK Desa Kunden Kecamatan Karanganom. Melalui kegiatan ini diharapkan Ibu-Ibu PKK Desa Kunden dapat meningkat pengetahuannya tentang manfaat daun binahong dan jahe merah serta mampu mengolahnya menjadi minuman funsional yang dapat meningkatkan kualitas kesehatannya
Co-Authors Nasikin, M. Ali Safitri, Hani Widya Setyani, Indrawati Kurnia Youstiana Dwi Rusita, Youstiana Dwi