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All Journal Media of Health Research Journal of Tropical Pharmacy and Chemistry
Putri Anggreini
Faculty of Pharmacy, Mulawarman University, Samarinda, Indonesia
Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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Effect of Combination of Dark Chocolate and Herbal Ingredients for Dysmenorrhea in Late Adolescents Rika Nurlaili Putri Azizah; Putri Anggreini; Fajar Prasetya
Journal of Tropical Pharmacy and Chemistry Vol. 7 No. 1 (2023): J. Trop. Pharm. Chem.
Publisher : Faculty of Pharmacy, Universitas Mulawarman, Samarinda, Indonesia, 75117, Gedung Administrasi Fakultas Farmasi Jl. Penajam, Kampus UNMUL Gunung Kelua, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jtpc.v7i1.503

Abstract

About 55% of women experience dysmenorrhea. One of the foods that can reduce menstrual pain is dark chocolate. Other herbal ingredients such as turmeric, red ginger, moringa, sambiloto, and honey are also known to reduce pain. However, research on combination of dark chocolate with herbal ingredients has not been conducted. Therefore, this study aims to determine the effectiveness of dark chocolate with herbs in reducing menstrual pain. This test was conducted on 30 respondents who were divided into three groups, namely the positive control group (K), dark chocolate (C), and a combination of dark chocolate with herbs (C+H). Dark chocolate was combined with herbal ingredients consisting of turmeric, red ginger, moringa, sambiloto extract, and honey as a beverage 250 mL. The study is quantitative research with quasi-experimental method. Pain measurement using the Numeric Rating Scale (NRS) sheet was given before and 2 hours after treatment. The data was analyzed using paired t-test. State the results of the values obtained the combination of dark chocolate and herbs showed a significant reduction in pain before and after treatment (p<0.05). Based on these results, it was concluded that the combination of dark chocolate with herbs could be one of the therapies for dysmenorrhea.
Mineral Content, Vitamin Profile, and Dietary Fiber Fractions of Aqueous Leaf Extracts from Four Sundanese Traditional Vegetables in Indonesia Leny Eka Tyas Wahyuni; Hardinsyah Hardinsyah; Budi Setiawan; Nur Rezky Khairun Nisaa; Putri Anggreini
Media of Health Research Vol. 4 No. 2 (2026): Media of Health Research, May 2026
Publisher : Lembaga Publikasi Ilmiah Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70716/mohr.v4i2.433

Abstract

Lalapan, the traditional Sundanese raw vegetable salad of Indonesia, is a significant component of the daily diet for millions of Indonesians; however, the nutritional composition, particularly the mineral, vitamin, and dietary fiber fractions of its constituent leafy vegetables, remains insufficiently characterized in the scientific literature. Objective This study aimed to determine the mineral content (calcium, potassium, iron, and magnesium), β-carotene, vitamin C, and dietary fiber fractions (soluble, insoluble, and total) in aqueous leaf extracts of four lalapan vegetables: gandaria (Bouea macrophylla), kemangi (Ocimum americanum), pohpohan (Pilea melastomoides), and selada (Lactuca sativa). Methods: Fresh leaves were subjected to aqueous maceration extraction as described. Mineral analysis was performed by atomic absorption spectrophotometry (AOAC 975.03), β-carotene by HPLC (AOAC 45.1.34), vitamin C by titration (AOAC 967.21), and dietary fiber by the enzymatic-gravimetric method. Data are presented as mean ± SD from triplicate analyses. Results: Pohpohan exhibited the highest calcium (1697.05 ± 11.70 mg/100 g) and magnesium (1990.11 ± 6.01 mg/100 g) content, while selada contained the highest potassium (8709.03 ± 34.36 mg/100 g). Kemangi demonstrated the greatest β-carotene concentration (7.69 ± 0.13 mg/100 g), and Gandaria the highest vitamin C (59.66 ± 3.53 mg/100 g). Pohpohan also recorded the highest total dietary fiber (22.11 ± 1.40%) with a predominance of soluble fiber (12.24%). Conclusion: All four lalapan species are nutritionally valuable, with pohpohan and kemangi demonstrating exceptional mineral and vitamin profiles. These findings support promoting lalapan as a functional food component in Indonesian dietary guidelines.
Co-Authors Budi Setiawan Fajar Prasetya Fajar Prasetya Hardinsyah Leny Eka Tyas Wahyuni Nur Rezky Khairun Nisaa Rika Nurlaili Putri Azizah