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All Journal Journal of Experimental and Clinical Pharmacy (JECP) Pharmademica: Jurnal Kefarmasian dan Gizi JURNAL JAMU KUSUMA Journal of Local Therapy
Youstiana Dwi Rusita, Youstiana Dwi
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Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health

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Journal : JURNAL JAMU KUSUMA

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QUALITY AND ANTIOXIDANT ACTIVITY TEST OF ALBEDO WATERMELON (Citrullus lanatus Tunb.) COMBINATION GUAVA FRUIT COMBINATION (Psidium guajava L.) Rusita, Youstiana Dwi; Nasikin, M. Ali; Agustin, Arum Dwi
Jurnal Jamu Kusuma Vol. 4 No. 2 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i2.116

Abstract

Jam is a food product with a gel or semi-solid consistency that is spread on food made from processed fruits and sugar without the addition of other food ingredients and permitted food additives. This study created a formulation of jam preparations from the albedo of watermelon rind (Citrullus lanatus Tunb.) in combination with guava fruit (Psidium guajava L.) because they contain vitamin C, which has antioxidant activity. The purpose of this study was to determine the formulation and antioxidant activity of the albedo jam preparation of watermelon rind (Citrullus lanatus Tunb.) and guava fruit (Psidium guajava L.). This study used a quantitative descriptive method with observations of jam quality according to SNI 01-3746-2008. The test parameters were jam quality tests, including organoleptic, pH, water content, colour test, and antioxidant activity tests. The organoleptic results of the jam had a bright red colour with a distinctive aroma of watermelon and red guava and had a slightly sour, sweet taste. The results of the pH test of the jam on F1, F2, and F3 were respectively 3.72 ± 0.025, 3.84 ± 0.017, and 3.85 ± 0.032. The results of the water content test of the jam on F1, F2, and F3 were respectively 29.34 ± 0.464, 29.18 ± 0.375, and 28.71 ± 0.437. The results of the jam colour test showed positive vitamin C content. The IC50 values of the jam preparations on F1, F2 and F3 were respectively 155.345 ppm, 145.581 ppm, and 130.241 ppm. The F1 jam preparation is a weak antioxidant, while F2 and F3 are moderate antioxidants.
ANTIOXIDANT ACTIVITY TEST OF A FUNCTIONAL DRINK MIXED FROM MORINGA LEAVES DECOCTION EXTRACT (Moringa oleifera) AND GARLIC DECOCTION EXTRACT (Allium sativum) USING THE DPPH METHOD Rusita, Youstiana Dwi; Hastuti, Rini Tri
Jurnal Jamu Kusuma Vol. 4 No. 2 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i2.117

Abstract

Antioxidants are essential to increase endurance and maintain the immune system to prevent the entry of various diseases. Antioxidants are found in many fruits and vegetables, one of which is moringa and garlic. Moringa leaves and garlic have properties as a source of antioxidants and can increase the body's immune system so that it can be processed into functional drinks. The manufacture of functional drinks MOSA (Moringa oleifera (Leaves) & Allium sativum (Garlic)) uses the flavor of palm sugar, which is known to have antioxidant activity. The purpose of this study was to determine the pH and antioxidant activity of functional beverages MOSA. In this study, pH testing used a pH meter, and antioxidant activity testing used a UV-Vis spectrophotometer with the DPPH method. The maximum wavelength of the control solution obtained is 518 nm, with an absorbance of 0.786. The results showed that the average pH was 6.574, and the IC50 was 45.931. The low pH in MOSA functional drinks is low acidic and has very strong antioxidant activity. The low pH value of MOSA functional beverage meets the quality requirements after MOSA is dissolved with water so that it has the potential to be a functional drink.
Co-Authors Achmad Ridlo Agustin, Arum Dwi M Ali Nasikin Makhabbah Jamilatun Nasikin, M. Ali Rini Tri Hastuti Sari, Esti Perwita Shafira, Wynne Afra Wijayanti, Ayu Rizki