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All Journal Journal of Health and Nutrition Research Jurnal Ilmiah Kesehatan Delima
Elok Zubaidah
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Medicine & Pharmacology Nursing Public Health

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Metode Bioteknologi Tanaman Lavender (Lavandula Officinalis) Jangka Panjang Sebagai Aromaterapi Bagi Penyakit Genetik Yang Terekspresi Gen Target Level Molekular (Kajian Pustaka). Rezaldi, Firman; Erni Suminar; Syariful Mubarok; Vevi Maritha; Roni Gumilar; Elok Zubaidah
Jurnal Ilmiah Kesehatan Delima Vol. 7 No. 2 (2025): Jurnal Ilmiah Kesehatan Delima
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Sekolah Tinggi Ilmu Kesehatan Salsabila Serang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60010/jikd.v7i2.128

Abstract

Lavender is a plant that has various potentials to be developed in various therapeutic aspects, especially as an immunomodulator. Lavender oil is an active ingredient that has quite a lot of potential to be developed as the latest therapeutic agent where its use can be used by inhalation, aromatherapy massage, aromatherapeutic baths, and saunas. The results of metabolomic analysis from previous research results lavender contains alpha-pinene (0.44%), camphene (0.30%), beta-pinene (0.41%), beta mycene (1.11%), acetic acid (0. .74%), limonene (1.50%), cineole (4.72), linalool (36.55%), camphor (3.16%), terpinine-4-ol (2.07%), linalyl acetate (32.54), geranyl acetate (1.79%), nerly acetate (1.14%), and caryophyllene (7.55%). Thyme can decrease the production and gene expression of pro-inflammatory mediators, including Tumor Necrosis Factor-? (TNF-?), interleukin-(IL) 1B, and IL-6, and increase the marker for the anti-inflammatory cytokine IL-10. Chamomile is also used for the treatment of inflammatory diseases. Borage has gamma linoleic acid, which suppresses TNF-?. It increases prostaglandin-E levels leading to augmentation of cyclic adenosine monophosphate. Efforts need to be made to develop lavender as a herbal therapeutic in the context of modern plant biotechnology through a primordial stage (callus) tissue culture approach, biotic elicitors, and Cas-9.
Biochemical Characteristics of the Formulation and Preparation of Telang Flower Kombucha Jelly as an Antioxidant, Food and Pharmaceutical Biotechnology Products Ahmad Saddam Hussein; Rezaldi, Firman; Elok Zubaidah; Wijayanti Wijayanti; M. Fariz Fadillah; Muhammad Faizhal Fathurrohim; Sukardi Sugeng Rahmad; Fitria Eka Resti Wijayanti; Dyah Rohma Wati; Andri Tri Cahyono
Journal of Health and Nutrition Research Vol. 3 No. 3 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i3.287

Abstract

One of the functional food preparations which is soft formulated and made from hydrocolloid ingredients which include agar, gum, carrageenan, pectin and gelatin is jelly candy. In the formulation and preparation of jelly candy, which aims to increase its functional value, in this research, bioactive compounds are added which function to improve the health aspects of consuming it. In this research, jelly candy is made from butterfly pea flower kombucha because it contains organic acid compounds, polyphenols, vitamins, amino acids, so it is good for body health. Kombucha is made from butterfly pea flowers because previous research results have been proven to be antibacterial, antifungal, antioxidant, antifungal, anticholesterol and anticancer. Telang flowers contain secondary metabolite compounds which are divided into alkaloids, flavonoids, saponins, terpenoids, acetogenin which are cytotoxic for the growth of cancer cells and are efficacious as a source of antioxidants. The jelly candy product produced has been tested to meet the SNI 3547.2-2008 quality standard where the water content produced is 16.25%. ash content 0.35%. And pH 4.57. Jelly candy preparations made from the active ingredient telang flower kombucha which are designed as food and pharmaceutical biotechnology products have biochemical characteristics in warding off free radicals which refer to an IC50 value of 62.848 μg/mL
Co-Authors Ahmad Saddam Hussein Andri Tri Cahyono Dyah Rohma Wati Erni Suminar Fitria Eka Resti Wijayanti M. Fariz Fadillah Mardianto Muhammad Faizhal Fathurrohim Rezaldi, Firman Roni Gumilar Sukardi Sugeng Rahmad SYARIFUL MUBAROK Vevi Maritha Wijayanti Wijayanti