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All Journal Nexus Kedokteran Translasional Jurnal Kebidanan Dan Kesehatan Tradisional
Devi Purnamasari Sasongko
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Health Professions Medicine & Pharmacology

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Efek Hepatoprotektor Ekstrak Daun Dandang Gendis (Clinacanthus nutans) terhadap Kadar SGPT Tikus Putih (Rattus novergicus) yang Diinduksi Parasetamol Sasongko, Devi Purnamasari; Subandono, Jarot; ., Martini
Nexus Kedokteran Translasional Vol 1, No 2 (2012): Nexus Kedokteran Translasional
Publisher : Fakultas Kedokteran Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (14.205 KB)

Abstract

Background: Paracetamol was a safe drug, but would cause oxidative stress if  taken too much.. Dandang gendis leaves contained a flavonoid antioxidant. This research intended to prove the antioxidant effect of dandang gendis leaves that could prevent liver cell damage of white rat induced by paracetamol. Methods: This research was an experimental laboratoric with post test only control group design. This research had taken place at Parasitology and Micology Faculty of Medicine Sebelas Maret University Surakarta. The sample was 32  Wistar white rats. The dependent variable was the SGPT level of white rats and the independent variable was the dandang gendis leaves extract. The white rats were divided into 4 groups: negative control group (KK0), positive control group (KK1), first threated group (KP1), and second threated group (KP2). KP1 had been given 30 mg/200 gr BB dose and KP2 had been given 60 mg/200 gr BB dose for 14 days. At 11th –  13th days, the white rats from KK1, KP1, and KP2 had been given 291.6 mg/200 gr BB dose of paracetamol. At 14th day, rat’s blood had been taken from orbitalis sinus. The damage of the liver cell had been measured with SGPT laboratory test. The data had been analyzed with one way ANOVA test then with post hoc test (α = 0.05). Results: The highest rate of SGPT levels was KK1, following KP1, KP2, and the lowest was KK0. Oneway ANOVA test resuls showed a significant difference among the four groups with p = 0.000. Post hoc test results showed a significant difference between KK0 – KK1 (p = 0.003) and KK0 – KP2 (p = 0.019) whereas between KK0 – KP1 (p = 0.204), KK1 – KP1 (p = 0.885), KK1 – KP2 (p = 0.077), and KP1 – KP2 (p = 0.932) had no significant difference. Conclusion: Giving dandang gendis leaves extract was not  significant to raise the SGPT level of white rat induced by paracetamol. Raising dandang gendis leaves extract doses was not significant to raise its hepatoprotector effect. Keywords: dandang gendis leaf, SGPT, white rat, hepatoprotector, paracetamol
Efek Hepatoprotektor Ekstrak Daun Dandang Gendis (Clinacanthus nutans) terhadap Kadar SGPT Tikus Putih (Rattus novergicus) yang Diinduksi Parasetamol Devi Purnamasari Sasongko; Jarot Subandono; Martini .
Nexus Kedokteran Translasional Vol 1, No 2 (2012): Nexus Kedokteran Translasional
Publisher : Fakultas Kedokteran Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (14.205 KB)

Abstract

Background: Paracetamol was a safe drug, but would cause oxidative stress if taken too much.. Dandang gendis leaves contained a flavonoid antioxidant. This research intended to prove the antioxidant effect of dandang gendis leaves that could prevent liver cell damage of white rat induced by paracetamol. Methods: This research was an experimental laboratoric with post test only control group design. This research had taken place at Parasitology and Micology Faculty of Medicine Sebelas Maret University Surakarta. The sample was 32 Wistar white rats. The dependent variable was the SGPT level of white rats and the independent variable was the dandang gendis leaves extract. The white rats were divided into 4 groups: negative control group (KK0), positive control group (KK1), first threated group (KP1), and second threated group (KP2). KP1 had been given 30 mg/200 gr BB dose and KP2 had been given 60 mg/200 gr BB dose for 14 days. At 11th 13th days, the white rats from KK1, KP1, and KP2 had been given 291.6 mg/200 gr BB dose of paracetamol. At 14th day, rats blood had been taken from orbitalis sinus. The damage of the liver cell had been measured with SGPT laboratory test. The data had been analyzed with one way ANOVA test then with post hoc test (? = 0.05). Results: The highest rate of SGPT levels was KK1, following KP1, KP2, and the lowest was KK0. Oneway ANOVA test resuls showed a significant difference among the four groups with p = 0.000. Post hoc test results showed a significant difference between KK0 KK1 (p = 0.003) and KK0 KP2 (p = 0.019) whereas between KK0 KP1 (p = 0.204), KK1 KP1 (p = 0.885), KK1 KP2 (p = 0.077), and KP1 KP2 (p = 0.932) had no significant difference. Conclusion: Giving dandang gendis leaves extract was not significant to raise the SGPT level of white rat induced by paracetamol. Raising dandang gendis leaves extract doses was not significant to raise its hepatoprotector effect. Keywords: dandang gendis leaf, SGPT, white rat, hepatoprotector, paracetamol
A Review of Coffee Kombucha Brewing and Health Effects as a Fermented Beverage Sasongko, Devi Purnamasari
Jurnal Kebidanan dan Kesehatan Tradisional Jurnal Kebidanan dan Kesehatan Tradisional Volume 10 Number 1 Year 2025
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jkkt.v10i1.590

Abstract

Background: Coffee kombucha, or what many kombucha brewers call koffucha, is one of the new varieties of kombucha, by replacing the tea infusion with coffee extract. However, the method of making koffucha still varies, like the coffee varieties, coffee extraction method, SCOBY and starter ratio, sugar ratio, fermentation time, and second fermentation. This review aims to examine koffucha brewing methods and its potential health benefits. Methods: This study reviewed the study about koffucha from previous literature using PRISMA method. The literature was gathered through a systematic search of PubMed, Scopus, and Google Scholar databases. Search terms included "coffee" and "kombucha," combined using Boolean operators. Results: The optimum method for koffucha brewing is 12 days of fermentation at room temperature 25˚C with a 10% sugar ratio. Robusta is considered better at total phenolic content, antioxidant level, and low sugar koffucha. Those who prefer low caffeine could opt for arabica with a lighter roasting level instead. The starter ratio and coffee ratio still vary and could not be concluded. Conclusion: The fermentation of coffee might increase its health properties, including antimicrobial, antifungal, anti-aging, and anti-neurodegenerative. In vivo study showed no sign of toxicity of koffucha. Koffucha shows potential as a functional beverage, but standardized methods and further validation are needed.
Co-Authors Jarot Subandono Jarot Subandono Martini . Martini .