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All Journal Jurnal Pangan dan Agroindustri The Journal of Pure and Applied Chemistry Research QUANTUM: Jurnal Inovasi Pendidikan Sains Jurnal Penelitian Pendidikan IPA (JPPIPA) SPIN: Jurnal Kimia & Pendidikan Kimia Hydrogen: Jurnal Kependidikan Kimia Jurnal Pijar MIPA Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram al Kimiya : Jurnal Ilmu Kimia dan Terapan International Journal of Science, Technology and Applications Journal of Pharmascience
Yuli Kusuma Dewi
Universitas Islam Negeri Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Other

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Potensi Tanaman Lokal sebagai Tanaman Obat dalam Menghambat Penyebaran COVID-19 Yuli Kusuma Dewi; Baiq Amelia Riyandari
Journal of Pharmascience Vol. 7 No. 2 (2020): Jurnal Pharmascience
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jps.v7i2.8793

Abstract

COVID-19 (Corona Virus Disease of 2019) merupakan wabah penyakit yang menginfeksi saluran pernafasan pada manusia. Wabah ini tidak hanya terjadi di Indonesia, melainkan terjadi hampir di seluruh negara di Dunia. COVID-19 ini menjadi wabah yang meresahkan karena penyebarannya terjadi dengan sangat cepat melalui kontak antara manusia dengan manusia dan hingga saat ini belum tersedianya vaksin terhadap virus SARS-CoV-2 yang telah diuji klinis untuk mengatasi penyebaran virus ini. Salah satu upaya untuk mencegah penyebaran COVID-19 adalah meningkatkan sistem kekebalan tubuh (sistem imunitas) melalui asupan makanan yang kaya akan kandungan senyawa antioksidan maupun imun booster. Berdasarkan studi literatur yang telah dilakukan, beberapa tanaman lokal Indonesia diprediksi dapat menjadi kandidat penghambat COVID-19. Tanaman yang memiliki potensi sebagai antiviral yang dapat menghambat COVID-19 antara lain: jahe merah (Zingiber officinale), kunyit (Curcuma longa L.), temulawak (Curcuma xanthorriza Roxb), teh hijau (Camelia sinensis), meniran (Phyllantus niruri L.), salam (Syzygium polyanthum), jambu biji (Psidium guajava), cengkeh (Sygizium aromaticum), dan bawang putih (Allium Sativum). COVID-19 (Corona Virus Disease of 2019) is one of disease infecting human respiratory system. This pandemic spreads out not only in Indonesia, but also in all countries around the world. In nowdays, COVID-19 become a terrible disease because the virus can infect very fast through human to human transmission and there is no clinically published vaccine against the SARS-CoV-2 virus to prevent the transmission. One of prevention methods of COVID-19 is by enhancing immune system. Consuming of some food which contain antioxidant agent or immune booster is known as one of method to enhance the immune system. Based on literature studies, there are some Indonesian local plants predicted as the inhibitor against COVID-19. Those plants which are potential as the antiviral to inhibit COVID-19 including red ginger (Zingiber officinale), turmeric (Curcuma longa L.), temulawak (Curcuma xanthorriza Roxb), green tea (Camelia sinensis), meniran (Phyllantus niruri L.), salam (Syzygium polyanthum), guava (Psidium guajava), clove (Sygizium aromaticum), dan garlic (Allium Sativum).Keywords: COVID-19, SARS-CoV-2, medicinal plants, antiviral
Potensi Kacang Gude, Kayu Manis, dan Kulit Jeruk Nipis sebagai Bahan Baku Minuman Fungsional Berbasis Antioksidan Yuli Kusuma Dewi
Journal of Pharmascience Vol. 10 No. 1 (2023): Jurnal Pharmascience
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jps.v10i1.14401

Abstract

Dewasa ini penggunaan bahan-bahan alam sebagai bahan obat-obatan kembali menjadi trend di kalangan masyarakat setelah pandemi COVID-19 merebak, terutama pada bahan-bahan alam yang memiliki kandungan senyawa bioaktif antioksidan. Beberapa contoh bahan alam yang ada di sekitar kita yang mudah didapatkan dan memiliki kandungan senyawa bioaktif adalah kacang gude, kayu manis dan kulit jeruk nipis. Penelitian ini bertujuan untuk mengetahui potensi antioksidan dari kacang gude, kayu manis, dan kulit jeruk nipis untuk digunakan sebagai bahan baku dari minuman berbasis antioksidan. Parameter uji yang dilakukan pada penelitian ini adalah uji fitokimia, uji kadar air dengan metode thermogravimetri dan uji aktivitas antioksidan dengan metode DPPH. Vitamin C digunakan sebagai pembanding pada uji aktivitas antioksidan. Hasil penelitian menunjukkan bahwa kacang gude, kayu manis dan kulit jeruk nipis memiliki potensi untuk dikembangkan menjadi bahan baku minuman berbasis antioksidan dengan nilai aktivitas peredaman (% inhibisi) pada konsentrasi 80 ppm secara berturut-turut sebesar 63,80%; 81,25%; dan 50,23% dengan proses pengeringan sinar matahari tidak langsung selama 12 hari. Kata Kunci: Teh Antioksidan, Cajanus cajan, Cinnamomum burmannii, Citrus aurantifolia, Kacang Gude, Kayu Manis  Today, the use of natural ingredients as medicinal ingredients is again becoming a trend among the public after the COVID-19 pandemic spread, especially on natural ingredients that contain antioxidant bioactive compounds. Some examples of natural ingredients that are around us that are easily available and contain bioactive compounds are gude beans, cinnamon and lime peel. This study aims to determine the antioxidant potential of gude beans, cinnamon, and lime peel as raw materials for antioxidant-based beverages. The test parameters carried out in this study were phytochemical tests, water content tests using the thermography method and antioxidant activity tests using the DPPH method. Vitamin C was used as a comparison in the antioxidant activity test. The results showed that gude beans, cinnamon and lime peel have the potential to be developed into raw materials for antioxidant-based drinks with reducing activity values (% inhibition) at a concentration of 80 ppm, respectively, of 63.80%, 81.25%, and 50.23% using indirect sunlight drying process for 12 days.
The Effect of the Google Sites-Based Flipped Classroom Learning Model on Students' Problem-Solving Abilities in Reaction Rate Material Dindah Dindah; Mujakir Mujakir; Yuli Kusuma Dewi
QUANTUM: Jurnal Inovasi Pendidikan Sains Vol 17, No 1 (2026): April 2026
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/quantum.v17i1.25903

Abstract

This research was motivated by the low level students  problem-solving abilities in chemistry, particularly in reaction rate material. This study aims to examine the effect of the Google Sites-based flipped classroom learning model on students  problem-solving abilities in reaction rate material. This study used a quantitative approach with a one-group pretest-posttest desaign. The instruments used in this study were 10 essay questions and 20 studens response questionnaires. Data collection was conducted through pretests and posttests. Data analysis used a paired sample t-test, after previously conducting prerequisite tests, namely the Shapiro-Wilk normality test, and the N-Gain test. The results of the data analysis showed a significance value of (p <0.001) for the paired sample t-test, indicating a statistically significant difference between pretest and posttest scores. The N-gain value of 0.8662 was categorized as high, indicating an increase in students  problem-solving abilities after treatment. Based on the data analysis, it can be concluded that the Google Sites-based flipped classroom learning model has a positive effect on students  problem-solving abilities in reaction rate material.
Antioxidant Based Functional Drink Formulation as an Alternative Diet Drink for Diabetes and Cholesterol Yuli Kusuma Dewi
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.
Potent Antioxidant Activity of Renggak (Amomum dealbatum Roxb.) Fruit and Its Antibacterial Effect Against Klebsiella pneumoniae Baiq Ayu Aprilia Mustariani; Yuli Kusuma Dewi; Raohani; Sulistiyana
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 6 (2025): December 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i6.18926

Abstract

This study investigates the antioxidant and antibacterial activities of ethanolic extracts of renggak fruit (Amomum dealbatum Roxb.), an edible plant traditionally consumed in Lombok, Indonesia. The novelty of this research lies in the evaluation of fruit extracts of A. dealbatum, which have been rarely studied compared to other plant parts, particularly in relation to antioxidant potency and antibacterial activity against Klebsiella pneumoniae, a clinically relevant pathogen associated with severe pneumonia and antibiotic resistance. Extraction was carried out using a maceration method with 96% ethanol under controlled temperature and duration to preserve thermolabile compounds. Phytochemical screening revealed the presence of flavonoids, tannins, and terpenoids. Antioxidant activity was evaluated using the DPPH radical scavenging assay, yielding an IC₅₀ value of 10.33 ppm, indicating very strong antioxidant activity compared to other reported Amomum species. Antibacterial activity was assessed using the agar well diffusion method at extract concentrations of 20–100%, showing moderate inhibitory effects against K. pneumoniae with inhibition zones ranging from 7.34 to 9.48 mm. These findings highlight renggak fruit as a promising natural source of antioxidant and antibacterial agents, supporting their potential application as functional food ingredients or natural therapeutics.
Co-Authors Annisa Zikri Robbia Aulanni&#039;am Aulanni&#039;am Baiq Amelia Riyandari Baiq Ayu Aprilia Mustariani Baiq Rauhil Hidayanti Chanif Mahdi Dindah Dindah Herza Meiliya Mi'atul Hasanah Hidayanti, Baiq Rauhil Isti Malasari Istiqomah Istiqomah Jayadi, Edi M Muhamad Amin Mujakir Mujakir Ning Baizuroh Novia Suryani Novia Suryani Raehanah Raehanah Raohani Sulistiyana Yahdi Yahdi, Yahdi