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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Kimia (Journal of Chemistry) JURNAL GIZI INDONESIA Prosiding Seminar Nasional MIPA Natural B Majalah Obat Tradisional Indonesian Journal of Chemistry Walisongo Journal of Chemistry Jurnal Media Sains Acta Chimica Asiana Jurnal Pengabdian kepada Masyarakat Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Paradharma: Jurnal Aplikasi IPTEK
I Made Wisnu Adhi Putra
University Of Dhyana Pura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Acta Chimica Asiana

 1 
Antioxidant Capacity and α-Amilase Inhibition by Avocado (Persea americana Mill) Peel and Red Ginger (Zingiber officinale var. Rubrum) based Functional Drink I Made Wisnu Adhi Putra; Ketut Ayu Sukesi; Ni Putu Eny Sulistyadewi
Acta Chimica Asiana Vol. 3 No. 1 (2020)
Publisher : Chemistry Education Program, the University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.24 KB) | DOI: 10.29303/aca.v3i1.22

Abstract

Avocado peel (Persea americana Mill) and red ginger (Zingiber officinale var. Rubrum) proved to have antidiabetic properties. However, there has been no research on the analysis of antidiabetic activity of the combination of avocado peel and red ginger in functional beverages. This study aims to make functional beverages from the combination of avocado peel and red ginger. Total phenolic content, antioxidant capacity, inhibition of the α-amylase activity, and public preferences towards functional beverages (organoleptic) were then evaluated. Functional beverages were made by brewing the powdered avocado peel and red ginger with 200 ml of hot water (96oC) for 5 minutes. The results showed that the increase of avocado peels amount in the combination coukd increase total phenolic content. The high antioxidant capacity was also found in samples with high content of avoccado peels. The results of inhibition of α-amylase enzyme activity did not show any significant differences. Organoleptic test results showed that there were no significant differences in each sample. The combination of avocado peel and red ginger has the potential to be an antidiabetic functional beverage.
Physical Characteristics, Total Phenolic, and Flavonoid Content of Coccinia grandis (L.) Voigt Leaves Extract I Made Wisnu Adhi Putra; I Gusti Ayu Wita Kusumawati; Ni Luh Utari Sumadewi
Acta Chimica Asiana Vol. 4 No. 2 (2021)
Publisher : The University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/aca.v4i2.66

Abstract

Coccinia grandis (L.) Voigt is an herbal plant that has been widely used for the treatment of various types of diseases. The phenolic and flavonoid content of plant extracts largely determine their pharmacological activity. The aim of this study was to determine the total phenolic and flavonoid contents of the ethanol extract of C. grandis leaves. Leaf samples in this study were obtained in the area of ​​Dalung, North Kuta, Badung, Bali. The powdered C. grandis leaf was extracted by maceration method using 70% ethanol followed by evaporation using an oven at 45oC to obtain a thick extract. The non-specific parameters of the extract were then determined, such as moisture content, ash content, and acid insoluble ash. Total phenolic content was determined using the follin-ciocalteu method and total flavonoid content was determined using the aluminum chloride method. Based on the research results, the yield of C. grandis leaf extract was 19.36%. C. grandis leaf extract has a description of a thick and sticky extract, blackish brown color, distinctive aroma, and a bitter sour taste. The water content of the ethanolic extract of C. grandis leaves was 9.93±0.03% (g/g). The total ash value of the simplicia and ethanolic extract of C. grandis leaves were 20.76±0.15% (g/g) and 27.38±0.19% (g/g), respectively. The acid insoluble ash content of the extract was 4.05±0.30% (g/g). The total phenolic and total flavonoid contents of the extract were 111.92±0.49 µg GAE/mg dry extract and 73.60±3.53 µg QE/mg dry extract, respectively.
Specific and nonspecific characteristics of the leaf extract of Blumea balsamifera originated from East Java, Indonesia Putra, I Made Wisnu Adhi; Sandhika, I Made Gde Sudyadnyana
Acta Chimica Asiana Vol. 7 No. 1 (2024)
Publisher : The Indonesian Chemical Society, Chapter Nusa Tenggara and The University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/aca.v7i1.178

Abstract

Blumea balsamifera extract has been shown to have biological activities such as anti-fungal, anti-tumor, radical scavenger, anti-obesity, hepatoprotective, antioxidant, anti-microbial, anti-inflammatory, antiplasmodial, and wound healing. The quality and efficacy of B. balsamifera extract are determined by its specific and nonspecific characteristics. This study explored the characteristics of B. balsamifera extract through a series of standardization processes. The dried leaves of B. balsamifera were powdered and macerated with 70% ethanol. After the solvent evaporation, a thick extract was obtained and stored in a refrigerator. The specific characteristics tested were organoleptic evaluation, total phenolic content (Folin-Ciocalteu method), total flavonoid content (aluminium chloride colorimetric method), and phytochemical screening using thin layer chromatography. The nonspecific characteristics tested were extraction yield, moisture content, total ash content, and acid-insoluble ash. The results of the study showed that the extraction process resulted in a yield of 13.4%. The extract had a thick and sticky appearance, a dark brown colour, a characteristic aroma, and a bitter taste. The moisture content, total ash content, acid-insoluble ash content, total phenolic content, and total flavonoid content of the extract were found to be 8.33±0.57 %ml/g, 11.63±0.86 %g/g, 2.26±0.12 %g/g, 43.86±0.89 mg GAE/g extract and 25.48±0.42 mg QE/g extract, respectively. Analysis using thin layer chromatography demonstrated that the extract included phenolics, flavonoids, terpenoids, and steroids.
Co-Authors A.A.A. Putri Permatasari Adiari, Ni Wayan Lisa Ana Malia Ate, Olyn Tien Atikawati, Atikawati Hasnawati Hasnawati I Gede Mustika I Gede Widhiantara I Gusti Ayu Wita Kusumawati I Made Gde Sudyadnyana Sandhika I Made Murna I Nengah Simpen I Wayan Rosiana I. A. R. Astiti Asih Ida Bagus Agung Yogeswara Indriana Kartini Indriana Kartini Ketut Ayu Sukesi Krismawintari, N.P.D. Made Agung Raharja Mahfur, Mahfur Ni Kadek Dwipayani Lestari NI KADEK YUNITA SARI Ni Luh Utari Sumadewi Ni Putu Eny Sulistyadewi Ni Wayan Nursini Nyoman Suarjana Permatasari , A.A. Ayu Putri Permatasari, Anak Agung Ayu Putri Putu Angga Wiradan Putu Angga Wiradana Putu Suarya Rahmadi Prasetijo Sandhika, I Made Gde Suadnyana Sitanggang, Katrin Walensky Wiradana , Putu Angga Yateman Arryanto Yateman Arryanto