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Hendra Budi Sungkawa, Hendra Budi
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PENYULUHAN PENGGUNAAN PEWARNA ALAMI DARI DAUN KELOR (Moringa oleifera) SEBAGAI SUMBER ANTIOKSIDAN PADA MAKANAN DALAM RANGKA MENINGKATKAN NILAI GIZI MASYARAKAT Ratnawaty, Gervacia Jenny; Indrawati, Ratih; Sungkawa, Hendra Budi
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 1 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

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Abstract

Tanaman Kelor telah dikenal selama berabad-abad sebagai tanaman multi guna, padat nutrisi dan berkhasiat obat. Mengandung senyawa alami yang lebih banyak dan beragam dibanding jenis tanaman lainnya yang ada. Tanaman Kelor mengandung 46 anti oksidan kuat yang melindungi tubuh dari radikal bebas, mengandung 18 asam amino (8 diantaranya esensial) yang dibutuhkan tubuh untuk membangun sel-sel baru, 36 senyawa anti inflamasi, serta 90 nutrisi alami seperti vitamin dan mineral . Kelor merupakan bahan pangan yang kaya akan zat gizi makro dan mikro. Kandungan nilai gizi yang tinggi dalam daun kelor dapat dimanfaatkan untuk pemenuhan kebutuhan nutrisi pada ibu menyusui dan balita dalam masa pertumbuhan (Aminah et al, 2015). Pemberian daun kelor dapat meningkatkan Indeks Masa Tubuh (IMT) pada balita (Rahayu & Nurindahsari, 2018). Penelitian yang pernah dilakukan oleh Sari,(2019) menunjukkan bahwa penambahan tepung daun kelor yang lebih tinggi akan meningkatkan kadar abu, kadar protein dan kadar serat kasar pada tepung komposit. Selain itu daun kelor juga mengandung antioksidan yang tinggi yaitu pada bagian atas atau pucuk daun (SUGIANTO, 2016) . Metode pelaksanaan yang dilakukan adalah kunjungan ke lokasi mitra, demontrasi pelatihan pembuatan hasil olahan makanan menggunakan daun kelor, dan sosialisasi tentang kandungan gizi daun kelor di Desa Rasau Jaya Umum, Kabupaten Kubu Raya Kalimantan Barat.
EFEKTIVITAS SEDIAAN OBAT KUMUR EKSTRAK ETANOL DAUN RAMBUTAN SEBAGAI ANTIBAKTERI Streptococcus mutans PENYEBAB KARIES GIGI Fatayati, Imma; Qatrunada, Putri Norfa; Sungkawa, Hendra Budi; Supriyanto, Supriyanto
SINERGI : Jurnal Riset Ilmiah Vol. 2 No. 11 (2025): SINERGI : Jurnal Riset Ilmiah, November 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/sinergi.v2i11.1906

Abstract

Mouthwash is an antiseptic liquid known to eliminate bad breath. Rambutan leaves contain antibacterial compounds such as flavonoids, alkaloids, saponins, and tannins, which can be used as active ingredients. The purpose of this study was to determine the effect of a mouthwash containing ethanolic extract of rambutan leaves at concentrations of 5%, 10%, and 15% on inhibiting the growth of Streptococcus mutans. The sampling technique used was purposive sampling, using a bacterial culture diffusion method using MHA media for bacterial testing. The were three mouthwash treatments: 5%, 10%, and 15% concentrations, with 10 repetitions, resulting in a total of 30 replication. The average inhibition zone at a concentration of 5% was 9.4 mm (moderate), the concentration of 10% was 11 mm (strong), and the concentration of 15% was 11.4 mm (strong). Based on the result of a simple linear regression statistical test, a significance value (p=0.000) < 0.05 was obtained, indicating that the mouthwash made from rambutan leaf ethanol extract affects the inhibition of Streptococcus mutans bacteria. This study concludes that the mouthwash made from rambutan leaf ethanol extract is effective in inhibiting Streptococcus mutans bacteria, with the highest inhibition zone at a concentration of 15%.
Co-Authors Alfianita, Riska Ananda, Fanny Rizki Aprisca, Meisya Ari Nuswantoro Artanti, Lina Yunda Chitra, Fara Djohan, Herlinda Festilia, Shelly Imma Fatayati Indrawati, Ratih Indrawati, Ratih Jaladri, Iman Laila Kamilla manik, desima Mulyanita, Mulyanita Ningsih, Nur Reza Nurhayati, Widya Onny Setiani Pusaka, Semerdanta Qatrunada, Putri Norfa R Purba, Jonni Syah Ratnawaty, Gervacia Jenny Sopiyandi, Sopiyandi Suaebah, Suaebah Supriyanto Supriyanto Ulfia, Phisa Isyah Wahdaniah Wahyudi