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All Journal SAINS MEDIKA : JURNAL KEDOKTERAN DAN KESEHATAN Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) BIOEDUSCIENCE Biosaintifika: Journal of Biology & Biology Education Journal of Maternal and Child Health Jurnal Kreativitas PKM JURNAL ANALIS LABORATORIUM MEDIK Jurnal Kesehatan Masyarakat Celebes Jurnal Ilmiah Kesehatan ARTERI : Jurnal Ilmu Kesehatan Jurnal Health Sains Majalah Kesehatan Indonesia Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Jurnal Riset Pangan dan Gizi MANGGALI Alamtana Berbakti Journal of Biomedical Sciences and Health
Catur Retno Lestari
Universitas Ivet
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In vivo test combination of green coffee seed extract (Coffea canephora) and yellow turmeric (Curcuma domestica val.) on IL-6 and CRP levels Lestari, Catur Retno; Eka Pustika Dewi, Restu Ayu; Nurjanah, Siti; Sabarani, Lusiana Cici; Resputri, Fibra
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).38-45

Abstract

ABSTRAK Latar Belakang: Acute Respiratory Distress Syndrome (ARDS) merupakan suatu bentuk cedera jaringan paru sebagai respons inflamasi terhadap berbagai faktor penyebabnya, dan ditandai dengan adanya inflamasi, peningkatan permeabilitas vaskular, dan penurunan aerasi jaringan paru. Tujuan: Penelitian ini bertujuan untuk mengetahui uji in vivo kombinasi ekstrak kopi hijau dan ekstrak kunyit kuning sebagai antiinflamasi terhadap kadar sitokin IL-6 dan CRP pada tikus jantan galur wistar. Metode: Penelitian ini merupakan penelitian eksperimental dengan desain penelitian “Pre and Post Test With Control Group Design”. Tikus wistar dalam kondisi peradangan dan inflamasi dengan pemberian LPS selama 14 hari. Tikus Wistar diberikan perlakuan pemberian dosis kombinasi ekstrak biji kopi hijau dan kunyit kuning secara bertingkat 200 mg/Kg BB, 400 mg/KgBB dan 600 mg/KgBB dan uji kadar IL-6 dan CRP setelah dilakukan perlakuan selama 28 hari. Analisis data menggunakan Uji One-way Anova dengan nilai p < 0,05. Hasil: Hasil uji Paired T-test menunjukkan adanya perbedaan terhadap kadar IL-6 didapatkan hasil sig. yaitu 0,001 (p<0,005), sedangkan pada kadar CRP menunjukkan tidak adanya perbedaan dengan hasil sig. 0,517 (p>0,005). Hasil uji one way anova  menunjukkan adanya perbedaan rata-rata terhadap kadar IL-6 dengan sig 0,010 sedangkan pada kadar CRP tidak terdapat perbedaan pada setiap kelompok perlakuan (p=0,215). Kesimpulan: Terdapat perbedaan pemberian kombinasi ekstrak biji kopi hijau dan kunyit terhadap kadar IL-6, namun tidak terdapat perbedaan pemberian kombinasi ekstrak biji kopi hijau dan kunyit terhadap kadar CRP.   ABSTRACT Background: Acute Respiratory Distress Syndrome (ARDS) is a form of lung tissue injury as an inflammatory response to various causative factors, and is characterised by inflammation, increased vascular permeability, and decreased lung tissue aeration. Objective: This study aims to determine the in vivo test of a combination of green coffee extract and yellow turmeric extract as an anti-inflammatory against the levels of cytokines IL-6 and CRP in male wistar strain rats. Methods: This was an experimental study with a "Pre-Post Test with Control Group Design." Wistar rats were subjected to inflammation and LPS administration for 14 days. Wistar rats were given a combination of green coffee bean extract and yellow turmeric extract at graded doses of 200 mg/kg BW, 400 mg/kg BW, and 600 mg/kg BW. IL-6 and CRP levels were measured after 28 days of treatment. Data were analysed using a one-way ANOVA with a p-value <0.05. Results: The paired T-test showed a significant difference in IL-6 levels. The mean difference in IL-6 levels was 0.001 (p<0.005), while there was no difference in CRP levels, with a significant difference of 0.517 (p>0.005). The results of the one-way ANOVA test showed a significant difference in IL-6 levels with a significant difference of 0.010, while there was no difference in CRP levels between the treatment groups (p=0.215). Conclusion: There was a significant difference in the combination of green coffee bean and turmeric extract on IL-6 levels, but no difference in the combination of green coffee bean and turmeric extract on CRP levels.
Differences in Sugar Concentration on Flavonoid Levels in Roselle Kombucha (Hibiscus sabdariffa L.) As An Antioxidant Beverage Izza, Arifah Nurul; Lestari, Catur Retno; Hidayat, Umar
Journal of Biomedical Sciences and Health Vol. 3 No. 1 (2026)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v3.i1.308

Abstract

Background: Kombucha is a fermented tea beverage produced using a symbiotic culture of bacteria and yeast (SCOBY). Sugar concentration plays an essential role in the fermentation process as it influences microbial metabolism and the formation of bioactive compounds. Roselle (Hibiscus sabdariffa L.) is rich in flavonoids and anthocyanins, which act as natural antioxidants. Objective: This study aimed to determine the effect of different sugar concentrations on flavonoid levels in roselle kombucha. Methods: This was an experimental study using a completely randomized design (CRD) with one factor, namely sugar concentration: F1 (15%), F2 (25%), and F3 (35%). Fermentation was carried out with the addition of SCOBY for 14 days at room temperature. Flavonoid levels were analyzed using a spectrophotometric method with quercetin as the standard. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. Results: The highest average flavonoid level was found in F1 (sugar concentration 15%) at 0.015690%, while the lowest was in F3 (sugar concentration 35%) at 0.011364%. The Kruskal-Wallis test showed a significant difference among treatments (p = 0.002, p < 0.05). The Mann-Whitney test confirmed that all pairwise comparisons between treatments were significantly different. Sugar concentration significantly affects flavonoid levels in roselle kombucha. Conclusion: The 15% sugar concentration produced the highest flavonoid content, suggesting that low sugar formulation is preferable to maintain bioactive compounds and enhance antioxidant potential. Therefore, roselle kombucha with lower sugar concentration can be developed as a functional beverage to prevent degenerative diseases related to oxidative stress.
Co-Authors Adi Magna Patriadi Nuhriawangsa Amanda, Ervina Rika Arief Adi Saputro Bulan, Sahari Chairunisa Nur Rarastiti Dewi, Restu Ayu Eka Pustika Dewi, Sintia Puspa Eka Pustika Dewi, Restu Ayu Elawati, Nunung Eni Harsono Salimo Hilda Fathiya Ifada Izza, Arifah Nurul Kusuma, Daffa Lisa Istarofah Lusiana Cici Sabarani Marco, Martha Aulia Martha Aulia Marco Nahdah, Athifah Ari Novarizki Galuh Ayudianningsih Nunung Eni Elawati Nur Siti Marchamah, Dwi Rachmadani, Almira Nathania Ramadan, Bimastyaji Surya Resputri, Fibra Restu Ayu Eka Pustika Dewi Sabarani, Lusiana Cici Siti Nurjanah Sudrajat, Agus Syaifulloh, Moh Taufiqurrachman Nasihun Titiek Sumarawati Umar Hidayat, Umar Wani, Elsayanti