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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 Masyarakat Madani Indonesia Jurnal Farmasi Galenika
Rumaseuw, Ellen Stephanie
Universitas Santo Borromeus
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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The Effect of Black Garlic in Lowering Blood Pressure in Hypertension Patients at Jayamekar Health Center, West Bandung Regency Rumaseuw, Ellen Stephanie; Saptiningsih, Monica; Raniadita, Maria Alfa
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): Oktober - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i4.8110

Abstract

The Prolanis program may be a wellbeing benefit framework with a proactive community-based approach that specifically includes hypertension and diabetes patients through community strengthening to decrease NCDs in an coordinates way. Based on the comes about of the 2018 Basic Health Survey, the illnesses most commonly endured by the elderly are hypertention (63.5%), dental issues (53.6%), joint problems (18%), and mouth problems (17%), diabetes (5.7%), heart attack (4.5%) and stroke (4.4%), kidney (0.8%), and cancer (0.4%). The definition of hypertension according to the American Health Association (AHA) is a condition of increased blood pressure, characterized by blood pressure values greater than 130/90 mmHg when measured manually or digitally. Garlic (Allium sativum L.), a plant that is used extensively in the culinary and medical industries, is one of the natural remedies for high blood pressure. Fermentation is one way to turn garlic into black garlic. This study employed a paired sample t-test dependent test for data analysis and a pre-experimental design with a single group pretest and posttest design without a comparison group. After giving two bulbs of single black garlic per day for a week, the study's average posttest systolic blood pressure was 138.31, with a P-value of 0.008. Single black garlic has an effect on reducing blood pressure in hypertensive participants at Jayamekar Health Center, West Bandung Regency.
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
Edukasi dan Pelatihan Produksi Abon Lele Kaya Gizi: Strategi Komunitas untuk Pencegahan Stunting di Desa Cipeundeuy Sihombing, Ferdinan; Raniadita, Maria Alfa; Wityadarda, Carrisa; Rumaseuw, Ellen Stephanie
Jurnal Masyarakat Madani Indonesia Vol. 4 No. 4 (2025): November
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/qhc4m532

Abstract

Stunting merupakan salah satu masalah gizi kronis yang berdampak serius terhadap kualitas sumber daya manusia di Indonesia. Pencegahan stunting dapat dilakukan melalui peningkatan konsumsi protein hewani yang berkualitas tinggi, salah satunya berasal dari ikan lele. Kegiatan pengabdian masyarakat ini dilaksanakan pada Selasa, 2 September 2025, di Posyandu “Bina Harapan X” RW 10 Desa Cipeundeuy, Kabupaten Bandung Barat, dengan peserta sekitar 60 orang yang terdiri dari kader posyandu dan ibu balita. Metode kegiatan meliputi penyuluhan berbasis multimedia, penjelasan pembuatan ekstrak ikan lele dan demonstrasi pembuatan abon lele dengan dukungan infografis, serta diskusi interaktif. Respon peserta selama kegiatan memperlihatkan minat yang besar terhadap materi dan keterampilan yang diperagakan, khususnya pada proses pembuatan ekstrak ikan lele dan menggunakannya sebagai bahan abon ikan. Produk abon dari ekstrak ikan lele dinilai praktis, bernilai gizi tinggi, dan berpotensi dikembangkan menjadi usaha keluarga. Kegiatan ini menjadi strategi efektif berbasis komunitas dalam mendukung upaya pencegahan stunting di tingkat desa.
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 Wityadarda, Carissa Yoppi Iskandar