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All Journal Sci-Tech Journal Medical Sains : Jurnal Ilmiah Kefarmasian
Angela, Elva
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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ANALYSIS OF THE EFFECTIVENESS OF NATURAL INGREDIENTS IN ANTHYPERURICEMIA:REVIEW Angela, Elva; Susanti; Diniatik
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 10 No 3 (2025)
Publisher : Universitas Muhammadiyah Ahmad Dahlan Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v10i3.1322

Abstract

Introduction: Hyperuricemia is characterized by increased uric acid levels in the blood due to excessive production or impaired excretion. In Indonesia, the hyperuricemia rate reaches 18% of the total population. Objective: This study aimed to explore and analyze the potential of medicinal plants with antihyperuricemic activity in reducing uric acid levels in patients with hyperuricemia and experimental animals. Materials and Methods A total of 21 scientific articles were reviewed, focusing on the treatment of hyperuricemia using natural ingredients. Data were obtained from the Google Scholar and PubMed databases using keywords such as “hyperuricemia,” “medicinal plants,” and “natural therapy.” The inclusion criteria were articles published within the last 10 years that involved in vitro and in vivo models.  Results: The review identified several natural ingredients, including turmeric, kepel leaves, and mangosteen peel, which demonstrated significant antihyperuricemic effects. These ingredients were effective in reducing uric acid levels in both animal and human studies.Conclusion: Natural ingredients show promising potential as alternative treatments for hyperuricemia by inhibiting xanthine oxidase activity. However, further clinical trials are required to validate these findings and support their application in therapeutic practice. Keywords: Antihyperuricemia, Uric Acid, Natural Ingredients, Clinical Trials
Pengaruh Waktu Fermentasi Madu dengan Bawang Putih Tunggal (Allium sativum L.) terhadap Daya Hambat Bakteri Propionibacterium acnes Angela, Elva; Kunaedi, Aan; Ine Suharyani; Andriana, Andriana
Sci-tech Journal Vol. 1 No. 1 (2022): Sci-tech Journal (STJ)
Publisher : MES Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56709/stj.v1i1.25

Abstract

Honey is a substrate that has widely used by the people of Indonesia for treatment, one of which is used to treat acne. Honey has antimicrobial inhibitory power, antimicrobial ability is also found in other natural ingredients, one of it is Single Garlic (Allium sativum L.). Community trend towards the two natural ingredients, one of which is by combining Honey and Single Garlic (Allium sativum L.) using the method of soaking Single Garlic (Allium sativum L.) in Honey. The purpose of the study is to determine the inhibitory power of honey bacteria from soaking / fermentation against propionibacterium acnes bacteria.Testing use the disc paper diffusion method with a sample of fermented Honey and a single Garlic (Allium sativum L.) against the length of honey fermentation time, positive control (Clindamycin 300 mg), and negative control (aquadest). Sample Honey and Garlic Sample (Allium sativum L.) were fermented length time at weeks 1,2,3 and 4. The results showed that the length of time honey fermentation can increase the inhibitory power of the growth of Propionibacterium acnes bacteria by the presence of clear zones around the disc paper. The diameters of honey fermentation in weeks 1,2,3 and 4 are 0.416 mm, 0.65 mm, 0.775 mm and 1.8 mm. The conclusion that the length of fermentation time of Honey and Single Garlic (Allium sativum L.) will increase in diameter in the clear zone of its inhibitory power known in the fourth week to have a maximum inhibitory power of 1.8 mm. Keywords: Fermented honey, Single Garlic,Inhibitory power of bacteria Propionibacterium acnes
Co-Authors Aan Kunaedi Diniatik Suharyani, Ine SUSANTI