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All Journal Jambi Medical Journal : Jurnal Kedokteran dan Kesehatan Berkala Perikanan Terubuk Alchemy : Journal of Chemistry The Journal of Pure and Applied Chemistry Research Jurnal Agroekoteknologi Pharmacon CHEMPUBLISH JOURNAL JOURNAL ONLINE OF PHYSICS JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Jurnal Teknologi Laboratorium Chimica et Natura Acta Indonesian Food Science and TechnologyJournal Pharmacology and Clinical Pharmacy Research Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Jambura Journal of Chemistry PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Gema Wiralodra Canrea Journal: Food Technology, Nutritions, and Culinary Journal Bubungan Tinggi: Jurnal Pengabdian Masyarakat 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 Jurnal Farmasi Sains dan Praktis 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 DIVERSITAS HAYATI: Journal of Conservation and Biological Resources
Madyawati Latief
Prodi Kimia Fakultas Sains Dan Teknologi Universitas Jambi
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Antioxidant Activity of Bioactive Compounds in the Ethyl Acetate Extract of Putat Leaves (Planchonia valida) Nelson; Silaban, Desy Vania; Farid, Faizar; Puspitasari, Ratih Dyah; Tarigan, Indra Lasmana; Ramadhan, Ilham Ifandi; Latief, Madyawati
Chempublish Journal Vol. 6 No. 4 (2022): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v6i4.41632

Abstract

The Putat leaf (Planchonia valida) is a plant traditionally used by the community in the Tanjung Lanjut area, Jambi, both as a salad ingredient and as a traditional medicine to treat skin diseases and promote health. This identifies that the putat plant contains chemical compounds that potentially have antioxidant activity. In this study, putat leaf samples (Planchonia valida) that potentially have antioxidant activity. In this study, Planchonia valida (P. valida) leaf samples using n-hexane and ethyl acetate solvents through a multistep maceration process. Subsequently, phytochemical screening and antioxidant activity tests were conducted to obtain information about fractions that have the potential to be further isolated. The extraction percentage with a yield value of 1,28% was obtained in the maceration process. Further isolation was carried out using isolate liquid chromatography and FT-IR instruments. The obtained isolate was in the form of a wet solid, and through characterization, it was classified as a steroid compound suspected to be ergosterol. Free radicals or oxidants have reactive effects on the human body and can trigger various types of diseases. Antioxidants are known to have the ability to inhibit or neutralize free radicals in the human body. This study tested antioxidant activity using the DPPH (1,1-diphenyl-1,1-picrylhydrazyl) method on isolating F1. Isolate F1 was found to have antioxidant activity with a value of 714.637 ppm, falling into the range of weak antioxidant activity
Isolasi Proses Bioaktif Ekstrak Metanol Daun Putat (Planchonia valida) sebagai Antioksidan Farid, Faizar; Br Sembiring, Vera Lorensya; Nelson, Nelson; Saputra, Muhammad Furqon Novryan; Putri, Silvi Ayudiah; Tarigan, Indra Lasmana; Latief, Madyawati
Chempublish Journal Vol. 6 No. 4 (2022): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v6i4.41634

Abstract

Putat leaves (Planchonia valida) are a plant that is traditionally used by people in the Tanjung Lanjut areas, Jambi as fresh vegetables, and as a traditional medicine to treat skin diseases and restore health. This identifies that the putat plant contains chemical compounds that have the potential to have antioxidant activity. Extraction was carried out using n-hexane and ethyl acetate solvents using multistage maceration. Next, phytochemical screening and antioxidant activity tests are carried out to obtain information about fractions that can potentially proceed to the isolation stage. In the maceration process, an extract percentage was obtained with a yield value of 1.39%. Next, isolation was carried out using vacuum liquid chromatography. The isolates obtained were then characterized using UV-Vis and FT-IR spectrophotometer instruments. The isolate obtained was in the form of a wet solid, and if seen through characterization, it belonged to the class of steroid compounds; it was suspected to be an ergosterol compound. Antioxidants are known to have the ability to inhibit and reduce the presence of free radicals in the human body. In this study, antioxidant activity was tested using the DPPH (2,2-diphenyl-1-picrihidazil) method on F1 isolates. The F1 isolate obtained was proven to have antioxidant activity with a value of 99.2265 ppm, which is classified in the strong antioxidant activity range.
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.
KARAKTERISASI SENYAWA DARI FRAKSI AKTIF ANTIBAKTERI DAUN Garcinia celebica linn (Kandis) Latief, Madyawati
Chempublish Journal Vol. 1 No. 1 (2016): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.759 KB)

Abstract

Telah diisolasi 3-oxofridelin dari fraksi etil asetat yang merupakan fraksi aktif antibakteri dari daun Garcinia celebica (Guttiferae).  Struktur molekul senyawa ditetapkan berdasarkan data spektroskopi IR, 1H dan 13C NMR serta perbandingan data tersebut dengan data sejenis yang telah dilaporkan.  Aktivitas antibakteri dari senyawa isolasi juga diuji dengan menggunakan bakteri  Escherichia coli, Shigella dysentriae, Bacillus subtilis dan Staphylococcus aureus. Kata Kunci : Garcinia celebica, Guttiferae, fridelin, antibakteri
Pendampingan Ibu PKK Mengolah Kulit Pisang Menjadi Cookies Untuk Mendukung Pencegahan Stunting Ahmad Fadhil; Nadia Rahmasari; Betharia Juli Mas Tambunan; Sarah Aknesia Marbun; Rosi Rahayu; Madyawati Latief; Indra Lasmana Tarigan
Jurnal IPTEK Bagi Masyarakat Vol 5 No 1 (2025)
Publisher : Ali Institute of Research and Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55537/j-ibm.v5i1.1267

Abstract

Indonesia merupakan salah satu negara penghasil pisang terbesar, namun kulit pisang yang kaya nutrisi sering kali terbuang sebagai limbah. Di sisi lain, stunting masih menjadi permasalahan kesehatan yang signifikan, terutama di wilayah Jambi. Kegiatan pengabdian ini bertujuan untuk memberdayakan ibu-ibu PKK Desa Simpang Limo dalam mengolah kulit pisang menjadi cookies sehat sebagai upaya alternatif mendukung pencegahan stunting. Program dilaksanakan selama tiga bulan (Agustus-November 2024) dengan melibatkan tiga puluh peserta. Metode yang digunakan meliputi observasi, sosialisasi, pelatihan pembuatan tepung kulit pisang, dan praktik pembuatan cookies berbasis kulit pisang. Hasil survei pasca-pelatihan menunjukkan tingkat pengetahuan yang sedang namun minat yang tinggi, di mana 36,9% responden menyatakan kesediaan memproduksi cookies kulit pisang dan 15,4% menilai inovasi ini sebagai langkah positif dalam pengurangan limbah. Produk cookies yang dihasilkan memperoleh respon positif, masyarakat menilai rasa enak, tekstur renyah dan aroma yang khas. Kegiatan ini menunjukkan bahwa pemanfaatan kulit pisang berpotensi menghasilkan produk pangan bergizi dan bernilai ekonomi, sekaligus meningkatkan keterampilan ibu PKK serta berpotensi mendukung upaya penurunan stunting.
Co-Authors -, Maison Addion Nizori Ahmad Fadhil Alfi Khatib, Alfi Alrizal, Alrizal Amanda, Dwi Rahma Amanda, Hilda Anggi Ayunda Triani Anggun Tri Fisesa Ardhica, Jammes Arum, Dewi Azizah, Regina Wan Batubara, Ummi Mardhiah Bela, Anisa Betharia Juli Mas Tambunan Br Sembiring, Vera Lorensya Budiyanto Budiyanto Budiyati Ichwan Bulan, Catherine Putri Delviani, Delviani Dewi, Tribuana Tungga Dwi Wahyu Ramadhan Dyah Puspitasari, Ratih Elis Kartika Ermadani Ermadani Faizar Farid Farah, Farah Fauzan Azima Fikriansyah, Muhammad Fiolita Etsa Aurora Fisesa, Anggun Tri Fitrianingsih Fitrianingsih FITRY TAFZI Havizur Rahman Helmina Mandalahi Helmina Mandalahi, Helmina Hengky Irawan, Hengky Heriyanti Heriyanti Heriyanti Heriyanti, Heriyanti Humaryanto, Humaryanto Husna, Naimul Ihsan, Mahya Ilmavia Wilantika Indra Lasmana Tarigan Jamaludin Al-Anshori Kharisma, Tiara Kurnia Nastira Ningsih Lenny Marlinda Lince Muis Lince Muis Lizawati Lizawati Lucky Zaehir Maulana Maharani, Rizky Maharani, Viola Giary Rizkillah Masruri Masruri Melani, Fitria Muhaimin Muhaimin Muhaimin Muhaimin Mursyid Djawas Nabila, Annisa Candra Nadia Rahmasari Natasya, Dian Nelson Nelson Nelson Nindita Clourisa Amaris Susanto Nurjannah, Sofia Nurul Huda Oktavioni, Marsella Pebralia, Jesi Prabawa, Satria Prahandika, Graha Puspitasari, Ratih Dyah Putri Maya Sari Putri Maya Sari Putri Maya Sari Putri, Silvi Ayudiah Putri, Yunika Eka qurrota aini Rahayu Sindy Ramadhan, Ilham Ifandi Ratih Dyah Puspitasari Razai, Tengku Said Resta, Ichy Lucya Restina Bemis Restina Bemis, Restina Riany, Hesti Rizki Ananda Rosi Rahayu Saharin, Siti Munirah Samsidar Samsidar Saputra, Muhammad Furqon Novryan Sarah Aknesia Marbun Sari, Tika Seow, Eng Keng Shadrina, Putri Nur Shindi Amanda Rizki Sholeha Annisa Martines Silaban, Desy Vania Silvi Leila Rahmi Sinurat, Julius Alvin Novensius Suci, Ulan Susanto, Nindita Clourisa Amaris Sutrisno Sutrisno, Sustrisno Sutrisno, Sutrisno Tarigan, Indra L. Uce Lestari Vitadella, Veronika Warni, Tri Wazzan, Huda Winda Dwi Setiawati Wulan Safitri, Wulan Yana Cahyana Yoza Fendriani Yulianti, Nike Desvi Yusnaidar Yusnaidar Yusnaidar, Yusnaidar Yusof, Yus Aniza Zulnita, Anis