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All Journal Jambi Medical Journal : Jurnal Kedokteran dan Kesehatan Alchemy : Journal of Chemistry The Journal of Pure and Applied Chemistry Research Jurnal Agroekoteknologi CHEMPUBLISH JOURNAL JOURNAL ONLINE OF PHYSICS Jurnal Teknologi Laboratorium Chimica et Natura Acta Indonesian Food Science and TechnologyJournal Pharmacology and Clinical Pharmacy Research Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jambura Journal of Chemistry PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Pengabdian Masyarakat Indonesia Jurnal IPTEK Bagi Masyarakat Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan International Journal of Hydrological and Environmental for Sustainability Makara Journal of Science JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR) Jurnal Pengabdian Pada Masyarakat Molekul: Jurnal Ilmiah Kimia Journal of The Indonesian Society of Integrated Chemistry Jurnal Sains dan Kesehatan JURNAL REKAYASA KIMIA & LINGKUNGAN
Madyawati Latief
Prodi Kimia Fakultas Sains dan Teknologi Universitas Jambi
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Pengolahan Daun Jeruju Menjadi Produk Pangan Fungsional di Kelurahan Tanjung Solok Latief, Madyawati; Marlinda, Lenny; Tarigan, Indra Lasmana; Dyah Puspitasari, Ratih
Jurnal Pengabdian Masyarakat Indonesia Vol 4 No 1 (2024): JPMI - Februari 2024
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.1951

Abstract

Mangrove merupakan tanaman agroindustry yang memiliki potensi untuk dikembangkan. Tanjung Solok merupakan daerah pesisir yang dikelilingi oleh tanaman mangorove dimana salah satu jenisnya adalah jeruju. Masyarakat belum mengetahui bahwa jeruju memiliki banyak manfaat diantaranya pada bidang kesehatan sebagai antioksidan, antiinflmasi, antijamur dan antikanker. Selain itu jeruju juga dapat diolah menjadi berbagai produk pangan. Ekstrak daun jeruju telah diteliti memiliki kandungan senyawa golongan flavonoid, polifenol, kumarin, alkaloid, saponin dan terpenoid. Adanya potensi antioksidan dari daun jeruju, membuka peluang dengan pemanfaatannya sebagai teh herbal. Ekstrak daun jeruju juga dapat digunakan sebagai bahan pada pembuatan kerupuk. Melihat adanya potensi pengembangan produk pangan berbahan dasar daun jeruju, maka perlu dilakukan pendampingan kepada masyarakat dalam melakukan pengolahan daun jeruju menjadi produk pangan fungsional. Berdasarkan Evaluasi kegiatan PPM, peningkatan pemahaman dan keterampilan Masyarakat meningkat sebesar 80-87%.
Pengenalan ecoprint guna meningkatkan keterampilan siswa dalam pemanfaatan bahan alam Susanto, Nindita Clourisa Amaris; Latief, Madyawati; Puspitasari, Ratih Dyah; Bemis, Restina; Heriyanti, Heriyanti
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 4 No 1 (2021)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v4i1.8974

Abstract

Ecoprint is a technique for printing colors and shapes on fabric using natural materials. Ecoprint techniques have been introduced to junior high school students because they can capture the material and teacher's instructions independently, think critically and creatively. The purpose of the ecoprint introduction activity is to provide knowledge about ecoprint and students' skills in utilizing local potential through natural materials or plants around the school. The methods used are lectures, demonstrations, practice, and evaluation. The questionnaires and direct observations on ecoprint products were used as evaluations for this activity. Students have been able to print motifs and colors from leaves and flowers on a cloth to produce ecoprint products according to their respective creativity. 
Coffee Improvement by Wet Fermentation Using Lactobacillus plantarum: Sensory Studies, Proximate Analysis, Antioxidants, and Chemical Compounds Latief, Madyawati; Maharani, Rizky; Tarigan, Indra Lasmana; Sutrisno, Sutrisno
Jurnal Rekayasa Kimia & Lingkungan Vol 18, No 2 (2023): Jurnal Rekayasa Kimia & Lingkungan (December, 2023 )
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v18i2.32708

Abstract

Fermentation has been developed to produce a distinctive taste in food, one of which is coffee. Fermentation affects the quality and taste of coffee in coffee beans. This study conducted coffee fermentation using Lactobacillus plantarum bacteria, isolates of Lactic Acid Bacteria. The research method begins with the preparation of Lactobacillus plantarum inoculants which will be used for coffee fermentation, fermentation, total phenol and flavonoid content, caffeine content, chlorogenic acid content, compound analysis, antioxidants, and proximate analysis. Total phenol and flavonoid, caffeine, chlorogenic acid, and antioxidant using the UV-VIS Spectrophotometer instrument. In addition, compound analysis is carried out using GC-MS. This study showed that the bacterium Lactobacillus plantarum would hydrolyze sucrose into simpler sugars with the enzyme invertase and produce organic acids through glycolysis. Liberica coffee fermented using Lactobacillus plantarum bacteria contains phenol compounds, flavonoids, antioxidants, and compound compounds higher than Original Liberica coffee. Meanwhile, the caffeine and chlorogenic acid of Liberica coffee fermented using Lactobacillus plantarum bacteria are lower than Original Liberica coffee. Overall, the chemical compounds of Liberica coffee that have been fermented using Lactobacillus plantarum bacteria are better than Original Liberica Coffee. Liberica coffee beans fermented using Lactobacillus plantarum bacteria have better physical quality and taste than Original Liberica coffee
Studi In Silico Senyawa Bioaktif Daun Miana (Coleus scutellariodes (L). Benth) sebagai Inhibitor Enzim Asetikolineterase (Ache) pada Alzheimer: In Silico Study of Miana (Coleus scutellariodes (L). Benth) Leaf Compounds as Inhibitor Acetylcholinesterase (Ache) Enzyme in Alzheimer’s Vitadella, Veronika; Bulan, Catherine Putri; Sinurat, Julius Alvin Novensius; Latief, Madyawati; Yusnaidar, Yusnaidar; Tarigan, Indra Lasmana
Jurnal Sains dan Kesehatan Vol. 6 No. 2 (2024): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v6i2.2198

Abstract

Abstract Alzheimer's contamination is a neurodegenerative sickness brought about by a decline in the blend of acetylcholine because of the breakdown of acetylcholine into choline and the determination of acidic corrosive by the compound Acetylcholinesterase (Hurt). Compounds known to have heartbeat restraining developments are promising medications for the treatment of these contaminations. In this investigation, in-silico studies were done on the blend found in Miana (Coleus) further to see whether this combination could be utilized as a remedial application in the treatment of Alzheimer's illness utilizing sub-nuclear docking procedures. From the consequences of the examination, it is realized that the Pyrazolopyridine compound is the best medication contender with a limiting energy and stable limitation benefit of - 6.96 kcal/mol and 7.95 µm separately, with hydrogen securities happening in the destructive development of amino SER 293.   Keywords:          Alzheimer’s; In Silico; Miana   Abstrak Penyakit Alzheimer adalah infeksi neurodegenerative, dan terjadi karena menurunnya kombinasi asetilkolin dampak dari penguraian asetilkolin menjadi kolin dan derivasi asam asetat oleh senyawa Asetilkolinesterase (Hurt). Larutan yang diketahui memiliki gerakan penghambatan denyut merupakan obat yang menjanjikan untuk pengobatan infeksi ini. Dalam eksplorasi ini, studi in-silico dilakukan pada campuran yang ditemukan di Miana (Coleus) selanjutnya untuk melihat apakah campuran ini dapat digunakan sebagai aplikasi pengobatan dalam pengobatan penyakit Alzheimer dengan menggunakan strategi docking sub-atomik. Dari hasil penyelidikan diketahui bahwa senyawa Pyrazolopyridine adalah pesaing obat terbaik dengan energi ikatan dan keuntungan stabil pengekangan masing-masing - 6,96 kkal/mol dan 7,95 µm, dengan ikatan hidrogen terjadi pada penumpukan korosif amino SER 293.   Kata Kunci:         Alzheimer’s; In Silico; Miana
The Characterization of Active Compound of Pedada Magrove Plants (Sonneratia caseolaris) Which HaveThePotential as Natural Antioxidants Latief, Madyawati
Journal of Chemical Natural Resources Vol. 1 No. 1 (2019): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.714 KB) | DOI: 10.32734/jcnar.v1i1.829

Abstract

The present research aimedto isolate the compound from the acetone fractions of pedada leaves (Sonneratia caseolaris) and test its antioxidant activity. The extraction wasperformed usinga multi-stage maceration method. The separation and purification were done using a vacuum and gravitational column chromatography whereasthe antioxidant activity was tested with theDPPH method. The structural elucidation of the compound was performed by spectroscopy data of UV, IR, alsoone- and two-dimensional NMR. The appearance of the pure isolate was odorless yellow crystal. Based on the spectroscopy data, the compound wasstigmasta-5,22-dien-3-ol. The activity testing of the extract antioxidant and pure isolate with IC50showed a value of 166.2 ppm dan 134.4 ppm, respectively.
Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality Nizori, Addion; Mursyid, Mursyid; Ananda, Rizki; Latief, Madyawati; Tarigan, Indra Lasmana; humaryanto, Humaryanto; azima, Fauzan; Cahyana, Yana; Budiyanto, Budiyanto; Wazzan, Huda; Seow, Eng Keng
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1929

Abstract

The incorporation of mangrove leaf powder into food systems offers an emerging strategy for enhancing the functional value of confectionery products. This study evaluated the effects of Sonneratia alba (S. alba) mangrove-leaf powder on the physicochemical properties, antioxidant capacity, and sensory quality of dark chocolate. Leaves were processed into fine 60-mesh powder and added at concentrations of 0–5.5% (w/w). The analytical assessments included moisture content, total phenolic content (TPC), antioxidant activity using the DPPH method, CIELAB colour parameters, texture hardness, and consumer acceptance. The product underwent enrichment with S. alba produced significant (p < 0.05) increases in TPC (49.06–64.37 mg GAE/g) and antioxidant activity (60.45–69.45%). A strong linear relationship between TPC and DPPH inhibition (R² = 0.934) indicated that phenolics contributed directly to enhanced radical-scavenging performance. Colour measurements showed elevated a* and b* values with increasing leaf concentration, reflecting intensified red–yellow chromaticity from plant pigments. Meanwhile, hardness decreased from 135.33 to 98.95 g/F, suggesting that fibre components disrupted fat crystallisation and softened the chocolate matrix. Sensory evaluation demonstrated that intermediate enrichment levels (4.5%–5.5%) provided the most favourable consumer responses, yielding the highest scores for flavour, texture, and overall acceptance. Collectively, these results indicate that powder from S. alba leaves serves as an effective natural fortifying agent capable of improving the functional profile of dark chocolate without compromising sensory desirability. The findings highlight opportunities to use mangrove biomass as a sustainable, phenolic-rich ingredient for developing clean-label, functional chocolate products.
Co-Authors -, Maison Addion Nizori Ahmad Fadhil, Ahmad Alfi Khatib, Alfi Alrizal, Alrizal Amanda, Dwi Rahma Amanda, Hilda Ardhica, Jammes Arum, Dewi Azizah, Regina Wan Bela, Anisa Br Sembiring, Vera Lorensya Budiyanto Budiyanto Budiyati Ichwan Bulan, Catherine Putri Delviani, Delviani Dewi, Tribuana Tungga Dyah Puspitasari, Ratih Elis Kartika Ermadani Ermadani Faizar Farid Farah, Farah Fauzan Azima Fikriansyah, Muhammad Fisesa, Anggun Tri Helmina Mandalahi, Helmina Hengky Irawan, Hengky Heriyanti Heriyanti, Heriyanti Humaryanto, Humaryanto Husna, Naimul Indra Lasmana Tarigan Jamaludin Al-Anshori Kharisma, Tiara Lenny Marlinda Lince Muis Lizawati Lizawati Lucky Zaehir Maulana Maharani, Rizky Maharani, Viola Giary Rizkillah Marbun, Sarah Aknesia Masruri Masruri Melani, Fitria Muhaimin Muhaimin Mursyid Djawas Nabila, Annisa Candra Natasya, Dian Nelson Nelson Nelson Nurjannah, Sofia Nurul Huda Oktavioni, Marsella Pebralia, Jesi Prabawa, Satria Prahandika, Graha Puspitasari, Ratih Dyah Putri Maya Sari Putri, Silvi Ayudiah Putri, Yunika Eka qurrota aini Rahayu, Rosi Rahmasari, Nadia Ramadhan, Ilham Ifandi Razai, Tengku Said Resta, Ichy Lucya Restina Bemis, Restina Riany, Hesti Rizki Ananda Saharin, Siti Munirah Samsidar Samsidar Saputra, Muhammad Furqon Novryan Sari, Tika Seow, Eng Keng Shadrina, Putri Nur Silaban, Desy Vania Silvi Leila Rahmi Sinurat, Julius Alvin Novensius Suci, Ulan Susanto, Nindita Clourisa Amaris Sutrisno, Sustrisno Sutrisno, Sutrisno Tambunan, Betharia Juli Mas Tarigan, Indra L. Uce Lestari Vitadella, Veronika Warni, Tri Wazzan, Huda Wulan Safitri, Wulan Yana Cahyana Yoza Fendriani Yulianti, Nike Desvi Yusnaidar, Yusnaidar Yusof, Yus Aniza Zulnita, Anis