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All Journal Jurnal Litbang Industri Journal of Natural Sciences and Mathematics Research Jurnal Litbang Industri
Rais Nur Latifah
Universitas Islam Negeri Walisongo Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics

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Journal : Journal of Natural Sciences and Mathematics Research

 1 
Anti-tumor and anti-cancer activity test from Nabeez Ajwa Dates (Phoenix dactilifera L.) water Merdiana Dyah Safitri; Anita Fibonacci; Rais Nur Latifah
Journal of Natural Sciences and Mathematics Research Vol 6, No 1 (2020): June
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.2020.6.1.11154

Abstract

Nabeez dates water is one of the fruits that is used as infused water. Dates contain flavonoids, phenols, alkaloids, and beta D-glucans which have anticancer and anti-tumor activity. Ajwa Dates have a higher phenol content than Sukkari Dates and Khalas Dates. Cancer is the number 5 deadliest disease in Indonesia and number 2 in the world after cardiovascular disease. The use of natural ingredients is an alternative for the treatment of this disease. One of the natural ingredients can be used is ajwa dates. The method of testing for anti-tumor and anti-cancer activity uses the Brine Shrimp Lethality Test (BSLT) method with shrimp larvae of Artemia salina leach as animals for testing. The results showed that the water of ajwa nabeez dates immersion for 24 hours, 48 hours, and 72 hours has the potential as anti-tumor and anti-cancer because it has an LC50 value of 676.39 ppm; 720.84 ppm; and 903.20 ppm. Phytochemical test results have shown positive samples containing tannins, phenolics, flavonoids, saponins, and alkaloids. The test results of FTIR spectophotometry resulted in the appearance of wave numbers indicating the presence of functional groups -OH, C-H, C = O, C-C (sp3), and C-O.©2020 JNSMR UIN Walisongo. All rights reserved.
The effect of Sargassum binderi alginate extract addition on the nutritional content of full cream Mung Bean Milk and its consumer acceptance Rais Nur Latifah; Putri Rahmawati Az Zahro
Journal of Natural Sciences and Mathematics Research Vol 7, No 1 (2021): June
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.2021.7.1.6752

Abstract

Milk is one of the important nutritional components that consumed by children and adults. Mung Bean (Vigna radiata L.) contains high nutrition and functional compounds, as well as high nutrients content that the body needs. Mung Bean milk is processed into full cream Mung Bean milk with alginate addition. Variations of alginate addition are 1%, 1.5%, 2%, 2.5% and 3% (w/v). Characterization of full cream mung Bean milk is analysis of the viscosity, density, nutritional, total fiber content, and organoleptic analysis. Alginate is a heteropolysaccharide that has two monomers. The color of alginate is brown. The result of research in density and viscosity of the alginate are 1.43 g/mL and 7.42x10-3 kg m-1 s-1. The best composition for addition alginate to full cream Mung Bean milk is 3% (w/v).  The result of the best full cream Mung Bean milk of carbohydrate, protein, fat, and total fiber content is 98 mg carbohydrates/mL milk; 0.97% in 5 mL milk; 0.32 mg fat/mL milk and 13.1 mg/mL milk. Organoleptic analysis of 3% (w/v) addition alginate in full cream Mung Bean milk is like category.©2021 JNSMR UIN Walisongo. All rights reserved. 
Co-Authors Anita Fibonacci Merdiana Dyah Safitri Putri Rahmawati Az Zahro Sri Rahmania