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All Journal Majalah Obat Tradisional JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Jurnal Zarah Chimica et Natura Acta QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Kartika Kimia EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Abdimas Kartika Wijayakusuma Jurnal Pemberdayaan Masyarakat Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Ade Heri Mulyati, Ade Heri
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Antioxidant Potential and Active Compound Identification of Hylocereus costaricensis and Hylocereus undatus Peel Extracts using LC-MS/MS Mulyati, Ade Heri; Nurmayani, Reni; Widiastuti, Diana; Warnasih, Siti; Sinaga, Siska Elisahbet
Chimica et Natura Acta Vol 13, No 2 (2025)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v13.n2.61186

Abstract

The object of this research was to determine the antioxidant potential and identify active compounds in the peel extracts of red dragon fruit (Hylocereus costaricensis) and white dragon fruit (Hylocereus undatus). Phytochemical tests were conducted to identify flavonoids, alkaloids, tannins, coumarins, and saponins. The antioxidant activity was assessed using the DPPH assay, while vitamin C content was quantified using UV-Vis spectrophotometry, and bioactive antioxidant compounds were identified through LC-MS/MS spectrophotometry. The results demonstrated that phytochemical screening revealed the presence of flavonoids and alkaloids in both extracts. Antioxidant activity assays indicated that the red dragon fruit peel extract exhibited an IC50 of 32.7 ppm (very active), while the white dragon fruit peel extract had an IC50 of 50.2 ppm (active), with the vitamin C control showing an IC50 of 11.90 ppm. The red dragon fruit peel extract had the highest vitamin C content (1.45%) compared to the white dragon fruit peel (1.04%). LC-MS/MS analysis identified several organic compounds, including the flavonoid isoliquiritigenin and alkaloid compounds such as aporphine, melosmine, 3-carbamoyl-1-(2-deoxy-beta-D-erythro-pentofuranosyl)-4,5-dimethylpyridinium, and alkaloid group (6-Amino-5-{[2(diethylamino) ethyl]amino}-1-propyl -2,4(1H,3H)-pyrimidinedione). These findings suggest that both red and white dragon fruit peel extracts possess significant antioxidant potential, with red dragon fruit peel demonstrating superior activity. This study can be used for further research on food technology in producing food products that are rich in nutrients.
Pemberdayaan Masyarakat Non-Produktif Melalui Keterampilan Pembuatan Ecobrick Herlina, Eka; Fathurrahman, Muhammad; Heliawati, Leny; Mulyati, Ade Heri; Fatimah, Siti; Kabir, Abyan Jausan
Jurnal Pemberdayaan Masyarakat Vol 3, No 1 (2024)
Publisher : Yayasan Keluarga Guru Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46843/jmp.v3i1.293

Abstract

The non-productive community that we are partners with is Bina Dakwah Middle School in Leuwiliang Village, Bogor Regency. This institution is an educational institution that is developing and still lacks finances and skills. The aim of this service activity is to provide skills for making ecobrick products with the hope of being able to lift people to work and become productive people so that they can improve economic welfare. The method used in this service activity is a participatory method, namely by means of counseling and direct practice. The outreach began with program outreach, outreach on plastic waste management, outreach and training on the practice of making ecobricks as well as outreach on creating an online marketing network. The result of this activity was an increase in partners' knowledge and insight regarding plastic waste management, and partners succeeded in making ecobrick chair products.
Development of Mangosteen Peel Flour as a Functional Food Ingredient to Support Entrepreneurial Independence in Village Cahyani, Yasmin Athiyyah; Mulyati, Ade Heri
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 2 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v3i2.195

Abstract

Sipak Village in Jasinga, Bogor Regency, has great potential for mangosteen production, yet it remains limited to fresh fruit sales, leading to increased peel waste. Through the PPK Ormawa program, students introduced the innovation of processing mangosteen peel into functional flour via blanching, drying, and grinding to retain bioactive compounds like xanthones and flavonoids. The program involved surveys, training, production, business mentoring, and marketing strategies. Final products included syrup, tea, and cookies under the brand Queens Flour. This initiative improved community skills, fostered local entrepreneurship, and reduced organic waste in a sustainable manner.
Development of Mangosteen Peel Flour as a Functional Food Ingredient to Support Entrepreneurial Independence in Village Cahyani, Yasmin Athiyyah; Mulyati, Ade Heri
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 2 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v3i2.195

Abstract

Sipak Village in Jasinga, Bogor Regency, has great potential for mangosteen production, yet it remains limited to fresh fruit sales, leading to increased peel waste. Through the PPK Ormawa program, students introduced the innovation of processing mangosteen peel into functional flour via blanching, drying, and grinding to retain bioactive compounds like xanthones and flavonoids. The program involved surveys, training, production, business mentoring, and marketing strategies. Final products included syrup, tea, and cookies under the brand Queens Flour. This initiative improved community skills, fostered local entrepreneurship, and reduced organic waste in a sustainable manner.
Co-Authors Adhimah, Novy Nur Agustine, Dine Al Fajry, Zaidan Alawiyah, Hanis Amelia, Nisa Cahyani, Yasmin Athiyyah Dewi Apriyani, Dewi Dhiandani, Sri Boedi Diana Widiastuti Dwiyana, Dini Restu Effendi, Herlinda Eka Herlina Elva Stiawan Eti Rohaeti Farida Nuraeni Gymnasti, Alista Dwis Irene, Angelina Irmanida Batubara Kabir, Abyan Jausan Kholisoh, Siti Leny Heliawati Linda Jati Kusumawardani M. Rafi Marom, Muhamad Fathul Megan, Aspasia Asprila Muhammad Fathurrahman Nurmayani, Reni Ratih, Putry Sri Sadjarwa, Boedi Septiani, Muthia Simalango, Siska Juliani Sinaga, Siska Elisahbet Siti Fatimah Siti Warnasih Sofian, Yayan Sutanto Sutanto Sutanto Sutanto, - Sutoyo, Muhammad Rayhan Triastinurmiatiningsih, Triastinurmiatiningsih Uswatun Hasanah Widyatama, Awang Widyatama, Satria Aqilla Yulia, Eva Yulian Syahputri Zahra, Mutiara