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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Kimia (Journal of Chemistry) Jurnal Sains dan Teknologi Indonesian Journal of Pharmaceutical Science and Technology Chimica et Natura Acta Akta Kimia Indonesia Widyadari : Jurnal Pendidikan Jurnal Pengabdian UNDIKMA Hydrogen: Jurnal Kependidikan Kimia Journal Of World Science Emasains : Jurnal Edukasi Matematika dan Sains Jurnal Pengabdian Kepada Masyarakat Widya Mahadi
Agung Ari Chandra Wibawa
Program Studi Sarjana Farmasi Fakultas Farmasi Universitas Mahasaraswati Denpasar
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pemanfaatan Virgin Coconut Oil (VCO) dalam Kehidupan Sehari-Hari di Desa Cemagi Badung Bali Dewa Ayu Ika Pramitha; Agung Ari Chandra Wibawa
Jurnal Pengabdian UNDIKMA Vol. 2 No. 1 (2021): May
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v2i1.3743

Abstract

This aims of activity to provide education to the public regarding the use and manufacture of Virgin Coconut Oil (VCO) in daily life on a household scale. These activity is in partnership with Cemagi Village, whose daily life usually makes coconut oil from copra (salted oil). The method used in this service is to provide solutions and knowledge, especially in the health sector, regarding the benefits of VCO in everyday life. Participants in this service program are very enthusiastic to accept and carry out every stage of the proposed program. The stages that have been carried out in this service program have helped to increase the knowledge of the Banjar Sangiangan community of Cemagi Village about the process of making VCO and to know the health benefits generated by consuming VCO.
Effect of Drying Temperature Variation on the Antioxidant Activity Ethanol Extract of Cocoa Bean (Theobroma cacao L.) with ABTS [2,2-azino-bis(3-ethylbenzotiazolin-6-sulphonic acid)] Method Wibawa, Agung Ari Chandra; Pramitha, Dewa Ayu Ika; Sanjiwani, Ni Made Sukma; Rahadi, I Wayan Surya; Arandika, I Wayan Wisma
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 4 (2025): August 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i4.17409

Abstract

Plants contain chemical compounds that are used as natural medicinal ingredients as antioxidants and have the potential to act as free radicals. Cocoa plants are rich in polyphenols such as flavanols, which have antioxidant and anti-inflammatory properties against degenerative diseases. The aim of the research is to determine whether variations in drying temperature of cocoa bean ethanol extract (Theobroma cacao L.) affect antioxidant activity. This research is in the form of experimental research carried out in a laboratory. The drying method uses an oven for 8 hours at temperatures of 40, 50, and 60ºC. The dried cocoa beans were extracted using the maceration method using ethanol solvent. Antioxidant analysis in this study used the ABTS [2,2-azino-bis(3-ethyl-benzothiazolin-6-sulphonic acid)] method with a microplate reader at a wavelength of 630 nm. The value used to determine antioxidant activity was the IC50 value. All samples BKS 40, BKS 50, and BKS 60 had air contents of 49.34%, 32.7%, and 24.32%. The results of this study prove the antioxidant activity of cocoa bean ethanol extract (BKS 40, 50, and 60) is included in the strong category with IC50 values 86, 88, and 71 μg/mL, respectively. The results prove that temperature does not affect antioxidant activity.
Fitokimia Minyak Trikatu yang Diproduksi dengan Variasi Suhu dan Waktu Digesti secara GC-MS (Gas Chromatography Mass Spectrometry) Pramitha, Dewa Ayu Ika; Wibawa, Agung Ari Chandra; Yuda, Putu Era Sandhi Kusuma
JST (Jurnal Sains dan Teknologi) Vol. 12 No. 2 (2023): July
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jstundiksha.v12i2.55313

Abstract

Kasa adalah kondisi klinis yang didefinisikan dengan jelas seperti batuk, dan patofisiologisnya terkait erat dengan mekanisme refleks batuk dalam pengobatan modern. Trikatu adalah ramuan yang mengandung tiga bahan herbal dengan rasa pedas, yaitu maricha (black papper), Peepli (long pepper), dan Sunthi (Ginger). Komposisi dari Trikatu terbukti efektif dalam pengobatan Kasa. Perawatan khas dalam mengatasi gejala bronkitis akut, seperti pneumonia dan asma, terbukti tidak efektif, dan Badan Pengawas Obat dan Makanan Amerika Serikat menyarankan untuk tidak menggunakan obat batuk dan pilek pada anak di bawah enam tahun. Pengobatan alternatif perlu dilakukan. Oleh karena itu, pada penelitian ini formula sediaan Trikatu ditransformasikan ke dalam pengobatan Kasa berupa minyak herbal menggunakan VCO, rimpang jahe merah (Zingiber officinale Roxb.), buah kering cabai jawa (Piper retrofractum), dan buah kering merica hitam (Piper nigrum Linn). Formula minyak Trikatu menggunakan metode digesti dengan variasi suhu dan waktu. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa minyak Trikatu terbentuk akibat variasi suhu dan waktu digesti dengan GC-MS. Senyawa  bioaktif utama yang dihasilkan pada minyak Trikatu dengan variasi suhu dan waktu digesti yaitu octanoic acid, n-decanoic acid, caryophyllene, α-curcumene, dodecanoic acid, zingerone, tetradecanoic acid, n-hexadecanoic acid, α-Monolaurin, oleic acid, dan piperine. Hasil penelitian menunjukkan bahwa suhu dan waktu digesti berpengaruh terhadap keberadaan senyawa dalam pembuatan minyak Trikatu. Semakin lama waktu digesti yang digunakan dalam pembuatan minyak Trikatu, maka kandungan asam lemak tak jenuh dan jenuh akan semakin meningkat.
Comparative Phytochemical Profile and Antioxidant Activity of Cocoa Beans Methanol Extract and its N-Butanol Fraction Obtained from Jembrana, Bali, Indonesia Ari Chandra Wibawa, Agung; Nova Mahendra, Agung; Bagus Putra Manuaba, Ida; Nyoman Mantik Astawa, I
Journal of World Science Vol. 3 No. 4 (2024): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v3i4.588

Abstract

This study aims to evaluate the differences in phytochemical profiles and antioxidant activity between the methanol extract of cocoa beans and the n-butanol fraction obtained from Jembrana, Bali. Maceration technique was used in this research. The crude extract of cocoa beans was partitioned based on polarity to determine which fraction has the most potential as a source of bioactive compounds. The n-butanol fraction was evaporated to obtain a polar fraction from the methanol extract of cocoa beans. UV-Vis spectrophotometry was used to measure the total content of flavonoids and tannins in the methanol extract of cocoa beans and the n-butanol fraction. Research found that the methanol extract of Balinese cocoa beans had a total flavonoid content of 0.34 g/100 g and tannins of 0.37 g/100 g. However, the n-butanol fraction had a total flavonoid content of 15.34 g/100 g and tannin 20.16 g/100 g. The IC50 value of the methanol extract was 29.66 ?g/ml, while the n-butanol fraction was 2.63 ?g/ml. The AAI of the methanol extract was 1.35 and the n-butanol fraction was 2.63, indicating that the n-butanol fraction had stronger antioxidant activity with higher flavonoid and tannin content than the methanol extract. The implication of this research is that the n-butanol fraction of cocoa bean methanol extract has the potential as a source of bioactive compounds that can be utilized in the development of high added value products, especially in the context of food pharmaceuticals or other health product.
Pelatihan Pembuatan Sabun Kopi dan Edukasi Cuci Tangan untuk Menekan Penularan Penyakit di Sekolah Dasar Wibawa, Agung Ari Chandra; Adrianta, Ketut Agus; Sari, Ni Wayan Suryani Puspita
Jurnal Pengabdian UNDIKMA Vol. 5 No. 3 (2024): August
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i3.12215

Abstract

The service activity aims to increase students' knowledge and skills in processing natural coffee ingredients into soap to prevent disease transmission in the school environment. The method of implementing this service used training and education. This service partner was SD Negeri 5 Subagan, Karangasem District, Karangasem Regency, Bali Province. The evaluation instruments used in this service activity were pre-test and post-test instruments. The data analysis technique used statistical analysis, namely the Wilcoxon test (P<0.05). The results of this service showed that students' knowledge and skills have increased in processing coffee into soap. In addition, students' understanding of the importance of washing hands with soap increased. It could be seen from the significant increase (P<0.05) incorrect answers in students' pre-test and post-test scores.
Penentuan Jenis Senyawa Flavonoid pada Isolat Biji Kakao (Theobroma cacao L.) dalam Fraksi N-butanol dengan Aktivitas Antioksidan Tertinggi menggunakkan Metode Spektrofotometri UV-VIS Wardana, I Made Wisnu; Pramitha, Dewa Ayu Ika; Wibawa, Agung Ari Chandra; Sanjiwani, Ni Made Sukma
Chimica et Natura Acta Vol 12, No 2 (2024)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v12.n2.48577

Abstract

Kakao (Theobroma cacao L.) merupakan salah satu tanaman yang memiliki kandungan flavonoid yang sangat tinggi. Penelitian ini bertujuan untuk mengetahui jenis senyawa flavonoid pada isolat biji kakao dalam fraksi n-butanol yang memiliki aktivitas antioksidan tertinggi. Pengujian aktivitas antioksidan dilakukan dengan metode DPPH. Sementara itu, pengujian penentuan jenis golongan senyawa flavonoid dilakukan secara kualitatif melalui metode pereaksi geser (NaOH 2M, NaOAc, H3BO3, AlCl3, dan HCl). Penentuan aktivitas antioksidan dilihat dari nilai AAI. Isolat 1 memperlihatkan nilai AAI sebesar 4,30±0,43 (sangat kuat), isolat 2 sebesar 3,75±0,23 (sangat kuat), isolat 3 sebesar 3,04±0,36 (sangat kuat) dan isolat 4 sebesar 1,35±0,05 (kuat). Hasil penentuan jenis flavonoid menggunakan pereaksi geser diperoleh hasil bahwa isolat 1 merupakan senyawa golongan flavanon atau dihidroflavonol dengan jenis 6,7-dihidroksi flavanon/ dihididroksi dihidroflavonol atau 7,8-dihidroksi flavanon/dihididroksi dihidroflavonol yang terdapat orto dihidroksi pada cincin A dan B.
Analysis Antioxidant of Fractions Cocoa Beans (Theobroma Cacao L.) as Potential Herbal Medicine Wibawa, Agung Ari Chandra; Pramitha, Dewa Ayu Ika; Sanjiwani, Ni Made Sukma; Adrianta, Ketut Agus
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 4 (2024): August 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i4.12548

Abstract

The cocoa seeds of the Gumbrih-Bali region are a natural commodity with great potential for development or processing by local communities. The purpose of this research is to provide information about the antioxidant potential contained in cocoa seeds. Testing the antioxidant capacity in this study uses the Uv-Vis spectrophotometry method at 517 nm wavelengths. Free radical scavanger is measured with control absorption and samples was analyzed with regression curve. The research results proved that the antioxidant (AAI) in the n-butanol fraction show result very strong ability of 4.64 compared to the 0.42 ethyl acetate fraction and 0.46 n-hexane fraction. These results prove that the potential chemical content of cocoa seeds is high in polar solvents (n-butanol fractions) such as flavonoid compounds. Furthermore, this research will be used as a basis for developing natural herbal ingredients such as cocoa which can be consumed in the community to prevent degenerative diseases.
UJI AKTIVITAS ANTIOKSIDAN FORMULASI SEDIAAN KRIM WAJAH EKSTRAK ETANOL DAUN BAYAM HIJAU (Amaranthus Hybidrus L.) Luh Nik Pradnya Anggi; Ni Made Sukma Sanjiwani; Agung Ari Chandra Wibawa; I Wayan Surya Rahadi
Emasains : Jurnal Edukasi Matematika dan Sains Vol. 14 No. 1 (2025): Maret 2025
Publisher : Program Studi Pendidikan Matematika dan Pendidikan Biologi Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/emasains.v14i1.4537

Abstract

Perubahan iklim mengacu pada perubahan cuaca global yang terjadi dalam jangka waktu yang lama. Perubahan ini meliputi suhu, curah hujan, angin kencang dan awan tebal. Dapat menimbulkan dampak negatif terhadap kesehatan manusia seperti permasalahan pada kulit yang diakibatkan adanya suhu yang cukup tinggi. Salah satu tanaman yang dapat digunakan sebagai antioksidan yaitu daun bayam hijau. Penelitian ini yang dilakukan berupa penelitian eksperimental laboratorium. Metode pengeringan menggunakan oven selama 1x24 jam pada suhu 500C. Daun bayam hijau yang telah dikeringkan dilakukan ekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Analisis antioksidan pada penelitian ini menggunakan metode DPPH dengan sprektofotometri UV-Vis pada panjang gelombang 517 nm. Nilai yang digunakan untuk mengetahui aktivitas antioksidan adalah nilai IC50. Hasil analisis antioksidan diolah dengan menggunakan microsoft excel. Hasil penelitian ini membuktikan formulasi krim ekstrak etanol daun bayam hijau (Amaranthus Hybidrus L.) memiliki aktivitas antioksidan yang tergolong kategori sangat lemah. Hasil aktivitas antioksidan krim ekstrak etanol 96 % daun bayam hijau untuk formula I mendapatkan nilai AAI sebesar 0,007, untuk formula II mendapatkan nilai AAI sebesar 0,003 dan formula III mendapatkan nilai AAI sebesar 0,003.
PEMBUATAN MINYAK GOSOK BERBAHAN HERBAL VCO DAN JAHE Ni Made Sukma Sanjiwani; Ni Putu Ayu Mirah Mariati; Agung Ari Chandra Wibawa; I Wayan Surya Rahadi; Dewa Ayu Sri Handani; I Wayan Sudiarsa
Jurnal Pengabdian Kepada Masyarakat Widya Mahadi Vol. 6 No. 1 (2025): Desember 2025
Publisher : LP3M Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/widyamahadi.v6i1.5819

Abstract

The problems faced by the Abasan community are that both young and old people often experience muscle aches and pains and have low knowledge of the use of herbal rubbing oil, as well as low interest in making their own herbal rubbing oil. Based on these problems, the community service team provided solutions in the form of socialisation on the use of herbal rubbing oil and teaching the community how to make herbal rubbing oil. This community service method is based on three areas. First, the production area: conducting lectures and discussions on what partners need so that the production process of herbal rubbing oil can run normally. Second, the management area: teaching participants how to make herbal rubbing oil that is good for health. Third, the marketing field, which involves teaching participants how to sell massage oil products at affordable prices so that many people will buy them by making the packaging and labels attractive. This community service activity took place on Sunday, 1 June 2025, at the Rare Asrama Banjar Abasan Early Childhood Education Centre. The event was attended in person by residents of Banjar Abasan, Singapadu Tengah Village, Sukawati Sub-district, Gianyar Regency, Bali. During the socialisation phase, the speaker was Mrs Ni Made Sukma Sanjiwani, S.Si., M.Si. Mrs Sukma explained the use of herbal ginger and VCO massage oil for health purposes. During the demonstration stage, conducted by lecturers and students, the lecturer taught participants how to make herbal massage oil using VCO and ginger. The initial step involved blending the ginger, then mixing it with a small amount of VCO, stirring it, and squeezing it. The ginger pulp was then mixed with a small amount of VCO and squeezed again. The ginger extract obtained is then mixed with mint oil and eucalyptus oil, with additional VCO added until the calibration mark is reached. The lecturer also labels the herbal massage oil bottles with stickers to improve the packaging, which can be used as an example for participants to make and sell the oil themselves, potentially turning it into their own business
Co-Authors Arandika, I Wayan Wisma Bagus Putra Manuaba, Ida Dewa Ayu Ika Pramitha Dewa Ayu Sri Handani I Made Dedy Ariawan I Made Dira Swantara I WAYAN SUDIARSA I Wayan Surya Rahadi Ketut Agus Adrianta Luh Nik Pradnya Anggi Manuntun Manurung Megawati, Fitria Ni Komang Ariati Ni Made Suaniti Ni Made Sukma Sanjiwani Ni Putu Ayu Mirah Mariati NI PUTU AYU MIRAH MARIATI Ni Wayan Trisna Dewi Nova Mahendra, Agung Nyoman Mantik Astawa, I P Purwanto Paramitha, Dewa Ayu Ika Pradnyandari, I Gusti Ayu Agung Ratih Pramana, I Made Wisnu Yoga Puguh Santoso Putu Era Sandhi Kusuma Yuda Rahadi, I Wayan Surya Samidya, Ni Wayan Rias Sanjiwani, Ni Made Sukma Sari, Ni Wayan Suryani Puspita Setya Cahyani, I Gusti Ayu Agung Dwita Vinanda, Ketut Adelia Wardana, I Made Wisnu