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All Journal Interest : Jurnal Ilmu Kesehatan Jurnal Biologi Tropis Journal of Fundamental and Applied Pharmaceutical Science Indonesian Journal of Biological Pharmacy Jurnal Kesehatan Jurnal Farmasi Galenika
Rumaseuw, Ellen Stephanie
Universitas Santo Borromeus
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Journal : Jurnal Farmasi Galenika

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Identifikasi Makroskopis, Mikroskopis, Dan Skrining Fitokimia Bunga Telang (Clitoria ternatea, L.) Varian Biru Dan Ungu Muda Lingir Huar, Salestina; Rumaseuw, Ellen Stephanie
JURNAL FARMASI GALENIKA Vol 12 No 1 (2025): Jurnal Farmasi Galenika
Publisher : Universitas Bhakti Kencana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70410/jfg.v12i1.386

Abstract

Butterfly pea flower (Clitoria ternatea, L.) is a medicinal plant known for its pharmacological properties due to the presence of various bioactive compounds. This study aims to identify the macroscopic, microscopic, and phytochemical characteristics of the blue and light purple variants of butterfly pea flowers cultivated in Cipangeran Village, Saguling District, West Bandung Regency. The research employed a descriptive qualitative method with an experimental approach. Macroscopic identification was conducted by observing the color, shape, odor, and texture of the flowers, while microscopic observation was performed using powdered simplicia preparations under a microscope finding indentifier fragmen. Phytochemical screening was conducted using specific reagents to detect the presence of secondary metabolites such as alkaloids, flavonoids, saponins, steroids/triterpenoids, and tannins. The results showed that both flower variants have morphological features typical of the Fabaceae family, with distinct color gradients and varied textures. Microscopic analysis revealed identifying fragments such as sclerenchyma, pollen grains, vascular bundles, covering trichomes, collenchyma, and idioblasts containing oil cells. Phytochemical screening indicated the presence of flavonoids, steroids/triterpenoids, tannins, and alkaloids in both variants. Saponins were detected only in the blue variant. These findings suggest that both blue and light purple butterfly pea flower variants have potential as raw materials for herbal health products.
Innovation In The Development Of Black Garlic As An Ingredient In Coffee Rumaseuw, Ellen Stephanie; Ave Maria, Roma; Saptaningsih, Monica
JURNAL FARMASI GALENIKA Vol 11 No 1 (2024): Jurnal Farmasi Galenika Vol 11 No 1
Publisher : Universitas Bhakti Kencana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70410/jfg.v11i1.327

Abstract

The phenomenon of coffee drinking influences thought patterns, health, and behavior in today's society. The joy of coffee comes from its taste and efficacy. Innovation the raw material for coffee in this study is black garlic with ginger powder added. Black garlic is a processed garlic product that contains an organic sulfur compound called S-allylcysteine sulfoxide, which has antioxidant properties. Another benefit of black garlic is that it can increase your body's stamina/vitality. The addition of ginger powder, which acts synergistically as an antioxidant, also contributes to the flavor of the coffee. This is expected to increase the creation of types of coffee-making ingredients that can improve taste and enhance functional benefits for human health. This study aims to determine the correct formulation of black garlic coffee with added ginger powder to have a positive impact on health. Chemical testing is performed by analyzing components such as: Antioxidants and proximate analysis, polyphenols; have potential applications in food and health products, as well as among herbal ingredients that maintain the body's stamina and vitality. The test process of sample analysis is carried out in the laboratory and the data is analyzed descriptively by presenting tables and plots of the obtained results in relation to the product potential. The technology used to develop Black Garlic Coffee is based on the processing of garlic, which is fermented for a period of time at high temperatures to produce new chemical components and recipes. This reserach have results that antioxidant content and detailed analysis of black garlic coffee could make it a globally competitive and local food that boosts stamina and vitality. This is supported by its antioxidant capacity and IC50% content of 8406.0677 ppm, low fat content of 0.20% and carbohydrate content of 37.03%. This is also supported by the moisture content of 53.02%; Ash content 1.53%; Protein 8.23%. One of the antioxidants present in black garlic coffee is total polyphenols, which have been shown containing 0.21% FeCl3 and Folin-Ciocalteu
Co-Authors Ade Zuhrotun Ancilla Dinda Kartika Candra Ave Maria, Roma Eli Halimah Eli Halimah Eli Halimah, Eli Febriana Imelda Febriaryanti Aritonang Krisna Pratama Putra Santoso Lingir Huar, Salestina Maria Alfa Raniadita Monica Saptaningsih Roma Ave Maria Saptaningsih, Monica Sihombing, Ferdinan Yoppi Iskandar