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All Journal Interest : Jurnal Ilmu Kesehatan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis JMM (Jurnal Masyarakat Mandiri) Journal of Fundamental and Applied Pharmaceutical Science Indonesian Journal of Biological Pharmacy Jurnal Kesehatan Jurnal Masyarakat Madani Indonesia Malahayati International Journal of Nursing and Health Science Jurnal Farmasi Galenika
Rumaseuw, Ellen Stephanie
Universitas Santo Borromeus
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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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
PEMBERDAYAAN MASYARAKAT DESA CIPANGERAN MELALUI PENGOLAHAN BUNGA TELANG SEBAGAI MINUMAN HERBAL ANTIOKSIDAN Ellen Stephanie Rumaseuw; Carissa Wityadarda; Maria Alfa Raniadita
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 5 (2025): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i5.34494

Abstract

Abstrak: Masyarakat Desa Cipangeran, memiliki potensi tanaman bunga telang (Clitoria ternatea, L.) yang selama ini hanya dipandang sebagai tanaman hias, padahal kaya antioksidan alami. Kegiatan pengabdian ini bertujuan mengenalkan manfaat ilmiah bunga telang sekaligus melatih masyarakat dalam pengolahannya sebagai minuman herbal bernilai kesehatan dan ekonomi. Program dilaksanakan melalui penyuluhan, diseminasi ilmiah, dan workshop pengolahan teh rempah telang yang diikuti 20 peserta dari kader posyandu, perangkat desa, dan ibu rumah tangga. Evaluasi dilakukan dengan Pretest–Posttest, observasi praktik, dan wawancara. Hasil menunjukkan peningkatan pengetahuan sebesar 43% serta seluruh peserta mampu mengolah produk secara mandiri. Bahkan, muncul inisiatif untuk membentuk usaha kecil berbasis telang dengan dukungan perangkat desa. Kegiatan ini tidak hanya menambah wawasan, tetapi juga menumbuhkan keterampilan praktis dan membuka peluang ekonomi baru bagi masyarakat berbasis potensi lokal.Abstract: Thec community inc Cipangeranc Village, has long viewed butterfly pea (Clitoria ternatea L.) mainly as an ornamental plant, despite its potential as a rich source of natural antioxidants. This program aimed to introduce its health benefits while equipping the community with practical skills to process it into herbal tea with both health and economic value. The activities involved educational sessions, scientific dissemination, and a hands-on workshop with 20 participants, including health cadres, village officials, and housewives. Evaluation was carried out through pretest–posttest, direct observation, and interviews. Results showed a 43% increase in knowledge, and all participants were able to independently process butterfly pea products. Moreover, the community initiated small-scale businesses supported by local authorities. Beyond improving knowledge and skills, this program encouraged economic empowerment and showcased butterfly pea as a promising local resource. 
Edukasi dan Pelatihan Produksi Abon Lele Kaya Gizi: Strategi Komunitas untuk Pencegahan Stunting di Desa Cipeundeuy Ferdinan Sihombing; Maria Alfa Raniadita; Carrisa Wityadarda; Ellen Stephanie Rumaseuw
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.
Catfish Extract-Based Shredded Meat as a Functional Food: Nutritional Composition, Safety, and Acceptance Among Mothers of Toddlers Ferdinan Sihombing; Ellen Stephanie Rumaseuw; Maria Alfa Raniadita; Carissa Wityadarda
Jurnal Penelitian Pendidikan IPA Vol 12 No 1 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i1.13978

Abstract

Stunting is a chronic nutritional problem that has serious implications for the quality of human resources in Indonesia. One potential solution is the development of affordable local food innovations based on animal protein sources, such as catfish (Clarias batrachus), which has high nutritional value and can be processed into functional food products, including extracts and shredded fish (abon). This study aimed to analyze the nutritional composition, antioxidant activity, microbiological and heavy metal safety, as well as the organoleptic acceptance of shredded catfish products based on catfish extract among mothers of under-five children. The study was conducted at the Central Laboratory of Universitas Padjadjaran and the “Bina Harapan X” Integrated Health Post (Posyandu) in Cipeundeuy Village, West Bandung. Proximate analysis was performed on both catfish extract and shredded catfish products. Antioxidant activity was assessed using the DPPH method, while safety evaluations included Escherichia coli (CFU/mL) analysis and determination of lead (Pb) and cadmium (Cd) levels using Atomic Absorption Spectrophotometry (AAS). Organoleptic testing was carried out with 31 mother panelists who had under-five children, using a 5-point hedonic scale. The catfish extract contained 4.97% moisture, 8.91% ash, 29.87% fat, 48.85% protein, and 7.40% carbohydrates, with a total polyphenol content of 0.12% and an IC₅₀ value of 4.9724%. The shredded catfish product contained 3.32% moisture, 6.55% ash, 30.45% fat, 38.33% protein, and 21.36% carbohydrates. Safety analysis showed E. coli levels of 0 CFU/mL (safe for consumption), Pb levels of 0.3999 mg/kg, and Cd levels of 0.0312 mg/kg. Organoleptic scores for color (3.87), texture (3.97), and aroma (4.00) indicated an overall acceptance level of “liked”. Shredded catfish products based on catfish extract have high nutritional value, are safe for consumption, and are well accepted by mothers of under-five children. This product has strong potential as a local fish-based functional food to support stunting prevention efforts in the community
Edukasi Pengurus Pondok Lansia Tulus Kasih tentang Abon Ekstrak Ikan Lele untuk Nutrisi Paliatif Ferdinan Sihombing; Maria Alfa Raniadita; Carissa Wityadarda; Ellen Stephanie Rumaseuw
Jurnal Masyarakat Madani Indonesia Vol. 5 No. 3 (2026): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/7h923872

Abstract

Pemenuhan kebutuhan protein merupakan salah satu komponen penting dalam perawatan paliatif lansia karena berperan dalam mempertahankan massa otot, fungsi tubuh, dan kualitas hidup. Namun, keterbatasan pengetahuan pengurus pondok lansia mengenai nutrisi paliatif serta minimnya pemanfaatan pangan tinggi protein berbasis sumber daya lokal menjadi tantangan dalam penyelenggaraan makanan bagi lansia. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan pengurus Pondok Lansia Tulus Kasih Sarijadi mengenai pemanfaatan abon ekstrak ikan lele untuk memenuhi kebutuhan nutrisi paliatif pada lansia. Kegiatan dilaksanakan pada 19 Juni 2026 dengan melibatkan 13 peserta yang terdiri atas pengasuh, pengelola, dan Ketua Yayasan. Metode yang digunakan meliputi edukasi, diskusi interaktif, demonstrasi pembuatan abon ekstrak ikan lele, serta evaluasi melalui pre-test dan post-test. Materi disampaikan oleh tim multidisiplin yang mencakup aspek nutrisi paliatif lansia, pengolahan ekstrak ikan lele, dan pembuatan abon ekstrak ikan lele. Selain itu, dilakukan pengukuran lingkar lengan atas, lingkar betis, dan lemak kaki pada 18 lansia penghuni pondok sebagai skrining awal status gizi. Hasil kegiatan menunjukkan peningkatan nilai pengetahuan peserta dari rata-rata 66,67 menjadi 82,05. Lansia yang mencicipi produk juga memberikan respons positif terhadap rasa dan tekstur abon. Kegiatan ini efektif meningkatkan pengetahuan pengurus serta memperkenalkan abon ekstrak ikan lele sebagai alternatif pangan tinggi protein untuk mendukung nutrisi paliatif lansia.
Hilirisasi Hasil Penelitian Abon E-Lele Sebagai Pangan Tinggi Protein Dalam Upaya Pencegahan Stunting Melalui Pemberdayaan Kader Posyandu Di Desa Cihampelas Maria Emilia Putri Parera; Ferdinan Sihombing; Yuliati Widiastuti; Ellen Stephanie Rumaseuw; Maria Alfa Raniadita; Carissa Wityadarda
Jurnal Masyarakat Madani Indonesia Vol. 5 No. 3 (2026): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/32jxpy69

Abstract

Stunting masih menjadi masalah gizi prioritas di Indonesia sehingga diperlukan upaya pemberdayaan masyarakat melalui peningkatan kapasitas kader Posyandu. Salah satu alternatif yang dapat dikembangkan adalah pemanfaatan Abon E-LeLe, produk hasil penelitian berbasis ekstrak ikan lele dengan kandungan protein 43,30%, sebagai pangan lokal tinggi protein untuk mendukung pencegahan stunting. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan kader Posyandu mengenai pemanfaatan Abon E-LeLe melalui edukasi dan demonstrasi. Pengabdian dilaksanakan menggunakan pendekatan Asset Based Community Development (ABCD) dan Community-Based Education pada 8 Juli 2026 di Desa Cihampelas, Kabupaten Bandung Barat. Peserta terdiri atas 76 kader Posyandu dari 89 kader yang diundang (85,4%). Kegiatan meliputi ceramah interaktif, diskusi, demonstrasi pembuatan Abon E-LeLe, serta evaluasi menggunakan instrumen pre-test dan post-test berisi 12 pertanyaan disertai observasi partisipatif. Mayoritas peserta berpendidikan SMA/sederajat (46,1%) dan SMP/sederajat (42,1%). Hasil evaluasi menunjukkan peningkatan rerata nilai pengetahuan dari 64,6 pada pre-test menjadi 86,4 pada post-test, atau meningkat sebesar 21,8 poin (33,7%). Peserta juga mampu menjelaskan kembali manfaat, kandungan gizi, dan tahapan utama pembuatan Abon E-LeLe. Edukasi dan demonstrasi efektif meningkatkan kapasitas kader Posyandu dalam memanfaatkan pangan lokal tinggi protein sebagai media edukasi pencegahan stunting serta berpotensi menjadi model hilirisasi hasil penelitian berbasis pemberdayaan masyarakat.  
Nutritional composition and safety of catfish (Clarias spp.) extract-based shredded fish for stunting prevention: Implications for community nursing Ferdinan Sihombing; Ellen Stephanie Rumaseuw; Maria Alfa Raniadita
Malahayati International Journal of Nursing and Health Science Vol. 9 No. 6 (2026): Volume 9 Number 6
Publisher : Program Studi Ilmu Keperawatan-fakultas Ilmu Kesehatan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/minh.v9i6.4080

Abstract

Background: Childhood stunting remains one of Indonesia's major public health challenges. Inadequate dietary protein intake during the first 1,000 days of life is a significant contributor to chronic undernutrition. Locally available, high-protein functional foods with proven nutritional quality and food safety are needed to strengthen community-based stunting prevention programs. Purpose: To compare the nutritional composition and food safety characteristics of catfish (Clarias sp.) extract-based shredded fish (E-Lele) with commercially available shredded catfish products and evaluate its potential as a complementary food supporting childhood stunting prevention. Method: A comparative laboratory study was conducted using one E-Lele product and three commercially available shredded catfish products. Proximate analysis included protein, fat, carbohydrate, moisture, ash, and total energy. Lead, cadmium, and Escherichia coli were also evaluated using standardized laboratory methods. Results: E-Lele demonstrated the highest protein content (38.33%), lowest moisture content (3.32%), and lowest carbohydrate level (21.36%). Lead and cadmium concentrations remained below national maximum allowable limits and were lower than those found in commercial products. No Escherichia coli contamination was detected. Conclusion: Catfish extract-based shredded fish demonstrates superior nutritional composition and satisfactory food safety compared with commercially available products, indicating potential as a locally produced functional complementary food supporting childhood stunting prevention. Further clinical and community intervention studies are required.
Hematological Parameters in Subchronic Toxicity Test of Black Garlic Ethanol Extract in Rats Rumaseuw, Ellen Stephanie; Iskandar, Yoppi; Halimah, Eli
Journal of Fundamental and Applied Pharmaceutical Science Vol. 2 No. 2 (2022): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v2i2.13755

Abstract

The community has used black garlic since ancient times for hypercholesterolemic. Until now, people still consume both raw and cooked black garlic. Black garlic is included in processed garlic products. People on the Asian continent have used black garlic for the past 10 years. This study aims to determine the sub-chronic toxic effect of black garlic ethanol extract on male and female white rats using hematological parameters consisting of hematocrit, hemoglobin, erythrocytes, leukocytes, platelets, MCV, MCH, and MCHC. This research method was a completely randomized design with the administration of ethanolic extract of black garlic to rats in 5 treatment groups, including a negative control group, a dose group of 1000 mg/kg BW, a dose group of 2000 mg/kg BW, a negative control satellite group and a satellite group with a dose of 2000 mg/kg BW. Data were analyzed statistically using one-way ANOVA with a 95% confidence level and SPSS version 20. The study results of black garlic ethanol extract showed no significant effect or were at normal levels on hematological parameters. Therefore, it can be concluded that the ethanolic extract of black garlic is safe for human use as a treatment for hypercholesterolemia.
Co-Authors Ade Zuhrotun Ancilla Dinda Kartika Candra Ave Maria, Roma Carissa Wityadarda Carissa Wityadarda Eli Halimah, Eli Febriana Imelda Febriaryanti Aritonang Krisna Pratama Putra Santoso Lingir Huar, Salestina Maria Alfa Raniadita Maria Emilia Putri Parera Monica Saptaningsih Roma Ave Maria Saptaningsih, Monica Sihombing, Ferdinan Wityadarda, Carissa Yoppi Iskandar Yuliati Widiastuti