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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Kimia (Journal of Chemistry) Chimica et Natura Acta Widyadari : Jurnal Pendidikan Jurnal Pengabdian Masyarakat Asia Hydrogen: Jurnal Kependidikan Kimia Widyadari : Jurnal Pendidikan Emasains : Jurnal Edukasi Matematika dan Sains Jurnal Ilmiah Ilmu Terapan Universitas Jambi Jurnal Pengabdian Kepada Masyarakat Widya Mahadi Usadha Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan
Ni Made Sukma Sanjiwani
Universitas Mahasaraswati Denpasar
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Penentuan Jenis Senyawa Flavonoid pada Isolat Biji Kakao (Theobroma cacao L.) dalam Fraksi N-butanol dengan Aktivitas Antioksidan Tertinggi menggunakkan Metode Spektrofotometri UV-VIS Wardana, I Made Wisnu; Pramitha, Dewa Ayu Ika; Wibawa, Agung Ari Chandra; Sanjiwani, Ni Made Sukma
Chimica et Natura Acta Vol 12, No 2 (2024)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v12.n2.48577

Abstract

Kakao (Theobroma cacao L.) merupakan salah satu tanaman yang memiliki kandungan flavonoid yang sangat tinggi. Penelitian ini bertujuan untuk mengetahui jenis senyawa flavonoid pada isolat biji kakao dalam fraksi n-butanol yang memiliki aktivitas antioksidan tertinggi. Pengujian aktivitas antioksidan dilakukan dengan metode DPPH. Sementara itu, pengujian penentuan jenis golongan senyawa flavonoid dilakukan secara kualitatif melalui metode pereaksi geser (NaOH 2M, NaOAc, H3BO3, AlCl3, dan HCl). Penentuan aktivitas antioksidan dilihat dari nilai AAI. Isolat 1 memperlihatkan nilai AAI sebesar 4,30±0,43 (sangat kuat), isolat 2 sebesar 3,75±0,23 (sangat kuat), isolat 3 sebesar 3,04±0,36 (sangat kuat) dan isolat 4 sebesar 1,35±0,05 (kuat). Hasil penentuan jenis flavonoid menggunakan pereaksi geser diperoleh hasil bahwa isolat 1 merupakan senyawa golongan flavanon atau dihidroflavonol dengan jenis 6,7-dihidroksi flavanon/ dihididroksi dihidroflavonol atau 7,8-dihidroksi flavanon/dihididroksi dihidroflavonol yang terdapat orto dihidroksi pada cincin A dan B.
Analysis Antioxidant of Fractions Cocoa Beans (Theobroma Cacao L.) as Potential Herbal Medicine Wibawa, Agung Ari Chandra; Pramitha, Dewa Ayu Ika; Sanjiwani, Ni Made Sukma; Adrianta, Ketut Agus
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 4 (2024): August 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i4.12548

Abstract

The cocoa seeds of the Gumbrih-Bali region are a natural commodity with great potential for development or processing by local communities. The purpose of this research is to provide information about the antioxidant potential contained in cocoa seeds. Testing the antioxidant capacity in this study uses the Uv-Vis spectrophotometry method at 517 nm wavelengths. Free radical scavanger is measured with control absorption and samples was analyzed with regression curve. The research results proved that the antioxidant (AAI) in the n-butanol fraction show result very strong ability of 4.64 compared to the 0.42 ethyl acetate fraction and 0.46 n-hexane fraction. These results prove that the potential chemical content of cocoa seeds is high in polar solvents (n-butanol fractions) such as flavonoid compounds. Furthermore, this research will be used as a basis for developing natural herbal ingredients such as cocoa which can be consumed in the community to prevent degenerative diseases.
UJI AKTIVITAS ANTIOKSIDAN FORMULASI SEDIAAN KRIM WAJAH EKSTRAK ETANOL DAUN BAYAM HIJAU (Amaranthus Hybidrus L.) Luh Nik Pradnya Anggi; Ni Made Sukma Sanjiwani; Agung Ari Chandra Wibawa; I Wayan Surya Rahadi
Emasains : Jurnal Edukasi Matematika dan Sains Vol. 14 No. 1 (2025): Maret 2025
Publisher : Program Studi Pendidikan Matematika dan Pendidikan Biologi Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/emasains.v14i1.4537

Abstract

Perubahan iklim mengacu pada perubahan cuaca global yang terjadi dalam jangka waktu yang lama. Perubahan ini meliputi suhu, curah hujan, angin kencang dan awan tebal. Dapat menimbulkan dampak negatif terhadap kesehatan manusia seperti permasalahan pada kulit yang diakibatkan adanya suhu yang cukup tinggi. Salah satu tanaman yang dapat digunakan sebagai antioksidan yaitu daun bayam hijau. Penelitian ini yang dilakukan berupa penelitian eksperimental laboratorium. Metode pengeringan menggunakan oven selama 1x24 jam pada suhu 500C. Daun bayam hijau yang telah dikeringkan dilakukan ekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Analisis antioksidan pada penelitian ini menggunakan metode DPPH dengan sprektofotometri UV-Vis pada panjang gelombang 517 nm. Nilai yang digunakan untuk mengetahui aktivitas antioksidan adalah nilai IC50. Hasil analisis antioksidan diolah dengan menggunakan microsoft excel. Hasil penelitian ini membuktikan formulasi krim ekstrak etanol daun bayam hijau (Amaranthus Hybidrus L.) memiliki aktivitas antioksidan yang tergolong kategori sangat lemah. Hasil aktivitas antioksidan krim ekstrak etanol 96 % daun bayam hijau untuk formula I mendapatkan nilai AAI sebesar 0,007, untuk formula II mendapatkan nilai AAI sebesar 0,003 dan formula III mendapatkan nilai AAI sebesar 0,003.
PEMBUATAN MINYAK GOSOK BERBAHAN HERBAL VCO DAN JAHE Ni Made Sukma Sanjiwani; Ni Putu Ayu Mirah Mariati; Agung Ari Chandra Wibawa; I Wayan Surya Rahadi; Dewa Ayu Sri Handani; I Wayan Sudiarsa
Jurnal Pengabdian Kepada Masyarakat Widya Mahadi Vol. 6 No. 1 (2025): Desember 2025
Publisher : LP3M Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/widyamahadi.v6i1.5819

Abstract

The problems faced by the Abasan community are that both young and old people often experience muscle aches and pains and have low knowledge of the use of herbal rubbing oil, as well as low interest in making their own herbal rubbing oil. Based on these problems, the community service team provided solutions in the form of socialisation on the use of herbal rubbing oil and teaching the community how to make herbal rubbing oil. This community service method is based on three areas. First, the production area: conducting lectures and discussions on what partners need so that the production process of herbal rubbing oil can run normally. Second, the management area: teaching participants how to make herbal rubbing oil that is good for health. Third, the marketing field, which involves teaching participants how to sell massage oil products at affordable prices so that many people will buy them by making the packaging and labels attractive. This community service activity took place on Sunday, 1 June 2025, at the Rare Asrama Banjar Abasan Early Childhood Education Centre. The event was attended in person by residents of Banjar Abasan, Singapadu Tengah Village, Sukawati Sub-district, Gianyar Regency, Bali. During the socialisation phase, the speaker was Mrs Ni Made Sukma Sanjiwani, S.Si., M.Si. Mrs Sukma explained the use of herbal ginger and VCO massage oil for health purposes. During the demonstration stage, conducted by lecturers and students, the lecturer taught participants how to make herbal massage oil using VCO and ginger. The initial step involved blending the ginger, then mixing it with a small amount of VCO, stirring it, and squeezing it. The ginger pulp was then mixed with a small amount of VCO and squeezed again. The ginger extract obtained is then mixed with mint oil and eucalyptus oil, with additional VCO added until the calibration mark is reached. The lecturer also labels the herbal massage oil bottles with stickers to improve the packaging, which can be used as an example for participants to make and sell the oil themselves, potentially turning it into their own business
Penggunaan Madu dalam Sediaan Topikal sebagai Pelembap Kulit Ni Kadek Lidia Ayu Aristina; I Gede Made Suradnyana; Ni Made Sukma Sanjiwani
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 4 No. 1 (2026): Januari: OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v4i1.2044

Abstract

Skin is the body's outermost organ, enveloping all parts of the human body. When the water content in the stratum corneum (SC) drops below 10%, the skin can become scaly, rough, and dry. Honey possesses humectant, emollient, and antioxidant properties, making it an effective moisturizer. The humectant properties of honey stem from its high sugar content, particularly glucose and fructose. These  sugars form hydrogen bonds with water, helping to retain moisture in the skin and thus providing a hydrating effect. Additionally, honey contains vitamin C, alpha hydroxy acids, and flavonoids, which contribute to the elasticity and firmness of the skin. Therefore, it is important to conduct a narrative review on the use of honey as a moisturizer in topical preparations, which can serve as a reference for future research. The literature search for this review was conducted using databases such as Google Scholar, Garuda Journal, MDPI, ResearchGate, and Publish or Perish, employing specific inclusion and exclusion criteria. The findings concluded that honey can be used as a moisturizer in various dosage forms, including body scrubs, anti-aging and moisturizing creams, serums, peel-off gel masks, lip moisturizers, and lip scrubs. The concentration of honey used in these formulations depends on the dosage form, its intended function in the formula (whether as an active substance, humectant, or emollient), and the comparison of honey concentration with other ingredients.
Co-Authors Adelia Vinanda Ketut Aditya Putra, Aditya Agung Ari Chandra Wibawa Agung Ari Chandra Wibawa Ananda gayatri Arandika, I Wayan Wisma Ayu Mirah Mariati Ni Putu Dewa Ayu Ika Pramitha Dewa Ayu Ika Pramitha Dewa Ayu Sri Handani Dewi Agustini, Ni Putu Esti Trisna Putri, Ni Komang Gde Nyoman Astika I Made Dedy Ariawan I Made Dira Swantara I WAYAN SUDIARSA I Wayan Sudiarsa I Wayan Surya Rahadi Ketut Agus Adrianta Luh Nik Pradnya Anggi Lusi Puspitasari, Ni Wayan Megawati, Fitria Mirah Mariyati Ni Putu Ayu Ni Kadek Lidia Ayu Aristina Ni Luh Rustini Ni Made Suaniti Ni Nyoman Wahyu Udayani Ni Putu Ayu Mirah Mariati NI PUTU AYU MIRAH MARIATI Ni Wayan Trisna Dewi Nugraha, Nyoman Dhamapada Nyoman Budiartha Siada P Purwanto Paramitha, Dewa Ayu Ika Puguh Santoso Putu Angga Permana Putra Rahadi, I Wayan Surya Suradnyana, I Gede Made Surya Rahadi, I Wayan Wardana, I Made Wisnu WIWIK SUSANAH RITA