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All Journal Journal of Natural Sciences and Mathematics Research Jurnal Kimia Riset Jurnal Penelitian Pendidikan IPA (JPPIPA) Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram
Yuli Kusuma Dewi
Department Chemistry, University of Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Physics Other

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Physico-chemical characteristics of Figs Herbal Tea (Ficus racemosa L.) as a functional antidiabetic drink Dewi, Yuli Kusuma; Suryani, Novia
Journal of Natural Sciences and Mathematics Research Vol. 10 No. 2 (2024): December
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

(Ficus racemosa L.) contain secondary metabolite compounds such as flavonoids, saponins, alkaloids, steroids, and tannins that have potential as a source of antioxidants. This study aims to determine the drying temperature variations on physicochemical characteristics of figs as an antidiabetic functional drink. The research methods begin by drying figs at various temperature (50°C, 60°C, and 70°C). The phytochemical test was followed by qualitative color change. The moisture content measurement was done using the thermogravimetric method. Then, the FTIR instrument identified the functional groups of organic compounds. Phytochemical analysis revealed the presence of flavonoids and tannins in all tea samples, regardless of drying temperature. FTIR spectroscopy confirmed the presence of phenolic compounds, characterized by O-H, Csp, and C=O enol groups. The pH of the tea at 50°C, 60°C, and 70°C, was 6.13; 5.64; and 5.59, the acidity of the pH obtained was indicated by the presence of phenolic compounds in all samples. The tea's moisture content was found to be within the Indonesian National Standard (<8%) at 60°C and 70°C, were 5.50% and 4.10%. Thus, fig tea, dried at 60°C or 70°C, can be developed as a functional antidiabetic drink.
Antioxidant Based Functional Drink Formulation As An Alternative Diet Drink For Diabetes and Cholesterol Dewi, Yuli Kusuma
Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Vol 13, No 3: July 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/j-ps.v13i3.15384

Abstract

Unhealthy lifestyle in modern era brings public health issues to metabolic disorders that trigger the emergence of degenerative diseases such as cardiovascular, atherosclerosis, and diabetes mellitus. Indonesian people's awareness of health has led to a trend of seeking for alternative food to prevent degenerative diseases. Functional drinks based on antioxidants from natural ingredients have become a potential solution to solve this issues. This study aims to determine the chemical characteristics and sensory quality of functional drinks in the form of instant tea bags made from pigeon pea, cinnamon, and lime peel. The parameters tested in this study were functional groups of organic compounds using FTIR, moisture content using the thermogravimetric method, pH value, sugar content using the Luff Schoorl method, antioxidant activity using the DPPH method, and organoleptic tests using the scoring method to assess the sensory quality of tea. The results showed that the highest moisture content was obtained in F4 at 8.56% and the lowest value in F1 at 6.97%. The highest pH value was in F4 with a value of 6.76 and the lowest in F5 at 5.72. Antioxidant compound analysis confirmed that all tea formulations has a very strong antioxidant capacity for all formulas with the highest IC50 value obtained in F1 at 1.29 ppm. In terms of total organoleptic score for color, aroma and flavor, the most preferred formula is F1> F2> F4> F5> F3 with scores respectively of 4.16; 4.17; 3.40; 3.28; and 3.07. Based on all the chemical and sensory characteristics of the antioxidant tea products, formulations F1and F2 have the potential to be further development.
Physico-chemical characteristics of Figs Herbal Tea (Ficus racemosa L.) as a functional antidiabetic drink Dewi, Yuli Kusuma; Suryani, Novia
Journal of Natural Sciences and Mathematics Research Vol. 10 No. 2 (2024): December
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jnsmr.v10i2.23245

Abstract

(Ficus racemosa L.) contain secondary metabolite compounds such as flavonoids, saponins, alkaloids, steroids, and tannins that have potential as a source of antioxidants. This study aims to determine the drying temperature variations on physicochemical characteristics of figs as an antidiabetic functional drink. The research methods begin by drying figs at various temperature (50°C, 60°C, and 70°C). The phytochemical test was followed by qualitative color change. The moisture content measurement was done using the thermogravimetric method. Then, the FTIR instrument identified the functional groups of organic compounds. Phytochemical analysis revealed the presence of flavonoids and tannins in all tea samples, regardless of drying temperature. FTIR spectroscopy confirmed the presence of phenolic compounds, characterized by O-H, Csp, and C=O enol groups. The pH of the tea at 50°C, 60°C, and 70°C, was 6.13; 5.64; and 5.59, the acidity of the pH obtained was indicated by the presence of phenolic compounds in all samples. The tea's moisture content was found to be within the Indonesian National Standard (<8%) at 60°C and 70°C, were 5.50% and 4.10%. Thus, fig tea, dried at 60°C or 70°C, can be developed as a functional antidiabetic drink.
Phytochemical Screening of Bioactive Compounds and Antioxidant Activity of Different Extracts From the Fruits and Barks of Ficus racemosa Suryani, Novia; Damalianti, Yulia; Hidayanti, Baiq Rauhil; Mustariani, Baiq Ayu Aprilia; Dewi, Yuli Kusuma
Jurnal Kimia Riset Vol. 10 No. 1 (2025): June
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v10i1.72078

Abstract

Ficus racemosa, also known as the fig plant, is renowned for its diverse medicinal properties. In light of this, our research aims to study the phytochemical compounds present in several extracts of fruits and barks of Ficus racemosa, as well as the antioxidant activity explored in the gradual solvent polarities (methanol, ethyl acetate, and hexane). The dried fruit and bark of Ficus racemosa were utilized, and extraction was obtained through successive extraction at room temperature following the cold maceration technique. Preliminary phytochemical screening of fruit and bark extracts revealed the presence of alkaloids, flavonoids, and tannins. The extracts were subjected to antioxidant activities by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay. Antioxidant capacity revealed the IC50 value of the methanol and ethyl acetate fruit extract of Ficus racemosa, which offered a strong capacity of 67.114 μg/mL and 69.149 μg/mL. These results indicate that the crude extract from Ficus racemosa fruit could serve as a candidate for a natural antioxidant against free radicals.
Antioxidant Based Functional Drink Formulation as an Alternative Diet Drink for Diabetes and Cholesterol Dewi, Yuli Kusuma
Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Vol. 13 No. 3: July 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/j-ps.v13i3.15384

Abstract

Unhealthy lifestyle in modern era brings public health issues to metabolic disorders that trigger the emergence of degenerative diseases such as cardiovascular, atherosclerosis, and diabetes mellitus. Indonesian people's awareness of health has led to a trend of seeking for alternative food to prevent degenerative diseases. Functional drinks based on antioxidants from natural ingredients have become a potential solution to solve this issues. This study aims to determine the chemical characteristics and sensory quality of functional drinks in the form of instant tea bags made from pigeon pea, cinnamon, and lime peel. The parameters tested in this study were functional groups of organic compounds using FTIR, moisture content using the thermogravimetric method, pH value, sugar content using the Luff Schoorl method, antioxidant activity using the DPPH method, and organoleptic tests using the scoring method to assess the sensory quality of tea. The results showed that the highest moisture content was obtained in F4 at 8.56% and the lowest value in F1 at 6.97%. The highest pH value was in F4 with a value of 6.76 and the lowest in F5 at 5.72. Antioxidant compound analysis confirmed that all tea formulations has a very strong antioxidant capacity for all formulas with the highest IC50 value obtained in F1 at 1.29 ppm. In terms of total organoleptic score for color, aroma and flavor, the most preferred formula is F1> F2> F4> F5> F3 with scores respectively of 4.16; 4.17; 3.40; 3.28; and 3.07. Based on all the chemical and sensory characteristics of the antioxidant tea products, formulations F1and F2 have the potential to be further development.
Evaluation of General Bioactive Phytochemicals, Antioxidant Activity, and Organoleptic Properties of Ficus racemosa L. as Herbal Tea Suryani, Novia; Dewi, Yuli Kusuma; Hidayanti, Baiq Rauhil
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.11024

Abstract

Ficus rasemosa L. (FR), commonly known as a fig tree in Asia, is traditionally consumed in Lombok and recognized for its medicinal due to its phenolic compounds, as general bioactive compounds FR contain, have benefits such as being antidiabetic properties. Despite its ethnobotanical significance, limited studies have explored the development of FR fruits as a functional herbal tea, particularly concerning processing variables such as drying temperatures. This study evaluated the effects of three drying temperatures—50 oC (T1), 60 oC (T2), and 70 oC (T3)—on the total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity (DPPH free radical scavenging assay), and organoleptic properties of FR herbal tea. The TFC, TPC, and DPPH assay were quantified using UV-VIS spectrophotometry. The highest TFC (1.96 g QE/g) and TPC (0.36 g GAE/g) were observed at 50 oC, while the strongest antioxidant activity with the lowest IC50 of 192.27 ppm occurred at 60 oC. Sensory evaluation showed the teas dried at 60 and 70oC were more acceptable, particularly in terms of color and overall preference. These results suggest that drying at 60 oC offers an optimal balance between phytochemical, antioxidant activity, and sensory quality, highlighting the potential of RF fruit as functional herbal tea.
Co-Authors Agam, Abdilah Abqari Baiq Ayu Aprilia Mustariani Damalianti, Yulia Hidayanti, Baiq Rauhil Khalid, Abdul Suryani, Novia