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Dewa Ayu Ika Pramitha
Program Studi Diploma Tiga Farmasi Fakultas Farmasi Universitas Mahasaraswati Denpasar
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PEMBUATAN INFUSED WATER DAUN KAYU MANIS BALI (DAUN KATUK) DAN PEMANFAATANNYA BAGI KESEHATAN Ni Made Sukma Sanjiwani; Ni Putu Ayu Mirah Mariati; Agung Ari Chandra Wibawa; I Wayan Surya Rahadi; Dewa Ayu Ika Pramitha; I Wayan Sudiarsa
Jurnal Pengabdian Kepada Masyarakat Widya Mahadi Vol. 4 No. 1 (2023): Desember 2023
Publisher : LP3M Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/widyamahadi.v4i1.3391

Abstract

Banjar abasan is one of the banjars in Singapadu village, Sukawati sub-district, Gianyar regency, Bali province, Indonesia, precisely located to the south of banjar kutri and to the north of banjar kebon. Cinnamon plants grow a lot in the homes of banjar abasan residents and most of the residents of banjar abasan do have cinnamon plants in their homes. The purpose of making cinnamon leaf infused water is to produce young men and women of banjar abasan to be able to make cinnamon leaf infused water which in the future can be used as a business or sold by young men and women of banjar abasan because seen from the potential of young men and women of banjar abasan who have the potential to be able to make cinnamon leaf infused water because cinnamon leaf infused water is very beneficial for health. In this service, assistance is provided to the banjar abasan community, especially young people and youths so that they can make and analyze the pH of cinnamon leaf infused water. Socialization and demonstration will be carried out in month 5 which begins with giving a pre-test, then a socialization session, a demonstration session for making cinnamon leaf infused water and testing the pH of cinnamon leaf infused water and ends with giving a post-test in order to hone community knowledge about this community service. This service is very beneficial for the abasan community because they are given knowledge related to cinnamon leaf infused water, the abasan community also gets knowledge on how to make cinnamon leaf infused water and pH testing of cinnamon leaf infused water, with the knowledge given, the abasan community knows and can make infused water independently with the assistance, socialization and demonstration program. The mandatory outputs that have been achieved in this research are: Video of activities on Youtube, news writing in print/electronic media, final report and learning integration.
Analisis Kadar Lemak dan Kadar Air pada Simplisia Biji Kakao (Theobrama Cacao L.) Desa Gumbrih, Kecamatan Pakutatan, Kabupaten Jembrana Sugiantari, Widiya; Chandra Wibawa, Agung Ari; Pramitha, Dewa Ayu Ika
Usadha Vol 2 No 3 (2023): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v2i3.7251

Abstract

Cocoa fruit seeds derived from the cocoa plant (Theobroma cacao L.) is one of the raw materials that are very widely used in the community either as food, beverages, or additives in the pharmaceutical field. The content of primary metabolite compounds in cocoa beans such as fat, carbohydrates, water and protein is a very important standard in determining the quality of cocoa beans.  Fat and water content is the first parameter in determining the quality and quality of cocoa beans. Gumbrih Village, Jembrane sub-district, Bali is currently one of the largest suppliers of cocoa beans in Bali for export. However, there is no data related to fat and water content.  This study was conducted with the aim of knowing the quality standards of fat content and water content in cocoa beans from Gumbrih Village, Pakutatan District, Jembrana Regency, as well as to determine the relationship between the effect of water content on fat content. The research design uses experimental research in the laboratory with the aim of analysis. Method used in this study is the analysis of fat content using the soxlhetation method with N-hexane solvent and in the analysis of water content using the gravimetric method. The results showed that the cocoa bean samples in Gumbrih Village, Pakutatan District, Jembrana Regency did not meet the quality standards with an average fat content of (55.95±1.64)% and an average water content that did not meet the quality requirements of (9.5±0.47)%.  
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.
Perbandingan Mutu Fisikokimia Virgin Coconut Oil (VCO) dengan Metode Enzimatis dan Fermentasi Alami Mutu Fisikokimia Virgin Coconut Oil (VCO) dengan Metode Enzimatis dan Fermentasi Alami Dewi Maharani Indah Sari, Ni Komang; Chandra Wibawa, Agung Ari; Pramitha, Dewa Ayu Ika; Megawati, Fitria
Usadha Vol 3 No 3 (2024): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v3i3.7498

Abstract

VCO is obtained from fresh, old coconut (Cocos nucifera L) flesh through a simple process without heating. Making VCO can be done by several methods, namely enzymatic methods and natural fermentation. The enzyme used in the manufacture of VCO is bromelain enzyme powder. The purpose of this study was to determine differences in the physicochemical quality of Virgin Coconut Oil (VCO) obtained by natural fermentation methods and VCO obtained by enzymatic methods adding 10% bromelain enzyme. The type of research used is experimental research conducted in the laboratory. The results obtained were then evaluated to determine the physicochemical quality of enzymatic VCO and natural fermentation. Physicochemical test parameters include a water content test performed by the gravimetric method and a free fatty acid test carried out by the titrimetric method. Based on the research that has been done, the highest average yield of VCO with the addition of bromelain enzyme powder is (24.45 ± 0.06) %. The results of the pH test on sample 1 (S1) and sample 2 (S2) obtained a pH value of 6. Testing the water content of the two samples S1 and S2 obtained results (4.018 ± 1.93) and (7.949 ± 2.57) %, with statistical testing getting p> 0.05 where there is no significant difference between the two samples. Tests for free fatty acid levels in samples S1 and S2 yielded (0.0086 ± 0.003055) % and (0.0106 ± 0.004619) %, with statistical testing yielding p > 0.05 after being tested by Kruskal Wallis, no there is a significant difference between the two samples. The enzymatic production of VCO has the advantage of obtaining more yield with the same quality as naturally fermented VCO.
Optimasi Waktu Fermentasi Biji Kakao (Theobroma cocoa L.) Menggunakan Ragi Tape Terhadap Aktivitas Antioksidan Dengan Metode DPPH Pratiwi, Dian; Ika Pramitha, Dewa Ayu; Kusuma Wardani, I Gusti Agung Ayu
Usadha Vol 4 No 1 (2025): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v4i1.7470

Abstract

Cocoa beans (Theoborma cacao L.) are one part of the cocoa plant that is believed to contain high levels of polyphenol compounds that act as antioxidants. Cocoa beans are said to contain high polyphenol and flaovonoid compounds, which play an important role in the formation of antioxidants. Fermented cocoa beans have better quality in terms of taste, aroma, and color, but the fermentation process can cause a decrease in the content of polyphenol compounds in cocoa beans, causing a decrease in antioxidant activity. In the fermentation process, adding fermenters such as yeast tape can shorten the fermentation time. This study aims to determine the optimization of fermentation time to produce higher antioxidant activity of cocoa beans (Theobroma cacao L.) using the DPPH method. The results of the cocoa bean antioxidant test showed the IC50 value in the unfermented cocoa bean sample was 15.360 ppm, in the 1st day fermentation sample was 23.757 ppm, in the 2nd day fermentation sample was 3.574 ppm, in the 3rd day fermentation sample was 7.985 ppm, in the 4th day fermentation sample was 27.70 ppm, in the 5th day fermentation sample was 33.111 ppm, in the 6th day fermentation sample was 2.456 ppm, and in ascorbic acid as a positive control was 2.463 ppm. The data showed that the most optimum antioxidant value was found in the sample fermented for 6th days.
Antioxidant Activity of VCO-Clove Topical Oil and Predictive Interaction toward Prostaglandin-endoperoxide Synthase 2 Pramitha, Dewa Ayu Ika; Wibawa, Agung Ari Chandra; Adrianta, Ketut Agus; Samidya, Ni Wayan Rias
Indonesian Journal of Pharmaceutical Science and Technology Vol 12, No 2 (2025)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v12i2.48983

Abstract

Pain is a prevalent symptom of various diseases, characterized by subjective sensory and emotional experiences, often triggered by nerve irritation and pain receptor activation. Prostaglandins play a crucial role as chemical mediators in pain mechanisms. Clove oil-based liniment is commonly used for pain relief, with eugenol as its main active compound. This study investigates the antioxidant activity of VCO-clove liniment with different clove proportions using the DPPH method and evaluates the analgesic potential of eugenol through its interaction with the PTGS2 receptor through in-silico analysis. VCO-clove liniment was formulated with varying clove weight ratio (1:10, 5:10, and 10:10 w/v). Antioxidant activity was evaluated in-vitro using DPPH assay, while the interaction between eugenol and PTGS2 (PDB code: 5KIR) was predicted using molecular docking. The results demonstrated that the 10:10 ratio exhibited the highest antioxidant activity, with an IC50 value of 40.33 µg/mL and an antioxidant activity index (AAI) of 0.99, classified as moderate. In-silico analysis revealed strong binding between eugenol and PTGS2, with a binding energy of -5.22 kcal/mol, suggesting its analgesic potential. In conclusion, VCO-clove liniment shows promise as an antioxidant and analgesic agent, with the 10:10 ratio displaying optimal antioxidant properties, and eugenol contributing significantly to its analgesic effects through PTGS2 interaction.
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.
Analisis Angka Lempeng Total Minyak Balur Kombinasi VCO dan Cabai Jawa (Piper retrofractum Vahl.) dengan Variasi Suhu Pemanasan Sari, Luh De Cintya Kartika; Pramitha, Dewa Ayu Ika; Wardani, I Gusti Agung Ayu Kusuma
Usadha Vol 1 No 3 (2022): Usadha: Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v1i3.5520

Abstract

Balur oil combined with VCO and Javanese long pepper is a liquid herbal ingredient obtained from the fruit of the Javanese long pepper (Piper retrofractum Vahl.) with the addition of coconut oil (Cocos nucifera). This study was conducted to analyze the microbiological quality of VCO and Javanese long pepper combined balur oil to determine the safety of combined VCO and Javanese long pepper balur oil using the Total Plate Count (ALT) method. Balur oil combined with VCO and Javanese long pepper was made into 3 samples with different heating temperatures. Sample 1 is balur oil with a heating temperature of 40°C, sample 2 is balur oil with a heating temperature of 50°C, and sample 3 is balur oil with a heating temperature of 60°C. The results showed that the three samples of balur oil combined with VCO and Javanese long pepper with variations in heating temperature had different total microbial values, namely 3, 0, and 6 CFU/mL. Sample 1 had a total microbial value of 3 CFU/mL, sample 2 had a total microbial value of 0 CFU/mL, and sample 3 had a total microbial value of 6 CFU/mL. The three samples of VCO and Javanese long pepper combination oil had a total safe microbial value because they had not exceeded the maximum allowable microbial contamination limit according to BPOM No. 32 of 2019, namely 107 colonies/mL.
ANALYSIS OF FATTY ACIDS IN VIRGIN COCONUT OIL FRYING AT VARIOUS TEMPERATURES Pramitha, Dewa Ayu Ika; Karta, I Wayan
JST (Jurnal Sains dan Teknologi) Vol. 10 No. 1 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.615 KB) | DOI: 10.23887/jstundiksha.v10i1.34452

Abstract

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.
Co-Authors Agung Ari Chandra Wibawa Agustini, Ni Putu Dewi Arandika, I Wayan Wisma Chandra Wibawa, Agung Ari Debby Juliadi Dewi Maharani Indah Sari, Ni Komang Dewi, Kade Ayu Yasinta Dian Pratiwi Gunawan, I Putu Windra I Wayan Karta I Wayan Suarsa I WAYAN SUDIARSA I Wayan Surya Rahadi James Sibarani Kade Ayu Yasinta Dewi Ketut Agus Adrianta Kusuma Wardani, I Gusti Agung Ayu Megawati, Fitria Ni Komang Gita Sundari Ni Made Suaniti Ni Made Sukma Sanjiwani Ni Nyoman Ayu Kartika Yani Ni Putu Ayu Mirah Mariati Ni Putu Dewi Agustini Ni Wayan Yuliasih puguh santoso, puguh Putu Era Sandhi Kusuma Yuda Rahadi, I Wayan Surya Samidya, Ni Wayan Rias Sari, Luh De Cintya Kartika Sugiantari, Widiya Wardana, I Made Wisnu Wardani, I Gusti Agung Ayu Kusuma Yuliasih, Ni Wayan