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All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Biology, Medicine, & Natural Product Chemistry
Ayu Ristamaya Yusuf
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Organoleptic and Chemical Properties of SERANGI Herbal Drink: A Blend of Lemongrass (Cymbopogon nardus L.) and Holy Basil (Ocimum sanctum L.) as Immune Booster. Ambar Fidyasari; Ayu Ristamaya Yusuf; Nafila Nada Dzikri
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 9 No. 1 (2024)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v9i1.33968

Abstract

Herbal drinks have therapeutic and refreshing properties. Some plethora of botanicals are used as herbal drink ingredients, including simplicia from lemongrass (Cymbopogon nardus L.) and holy basil  (Ocinum sanctum L.). This research was performed to assess the organoleptic and chemical characteristics of lemongrass and holy basil simplicia herbal drink named Serangi.  The research underwent two phases: organoleptic testing in the first stage and chemical analysis in the second stage to evaluate pH, vitamin C levels, and total phenols in Serangi herbal drink. Three repetitions had been performed to gain data mean values and standard deviation before being analyzed using General Linear ANOVA model (GLM) on the Minitab 20 software. Results revealed panelists' preferences for F3 in terms of color, aroma, and taste, with ratings of 4.12, 4.02, and 4.05, respectively. All Serangi drink samples met the pH requirements, falling within the 3-8 range, where F3 exhibited the highest vitamin C content of 1.224% and total phenol content of 122.10 mg GAE/100g/ml. Serangi herbal drink is rich in vitamin C and secondary metabolites and it offers immune-boosting benefits.
Optimization of Total Polyphenol Content In Herbal Tea Formula Bay Leaves, Cinnamon, and Black Tea Raharjo, Sentot Joko; Azizah, Devita Nur; Yusuf, Ayu Ristamaya
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.113-122

Abstract

Polyphenols are one of the secondary metabolites found in bay leaves, cinnamon and black tea. This mixture is formulated for therapy, one of which is chronic degenerative diseases, such as hypertension. This research aims to optimize the formulation of bay leaves, cinnamon and black tea on total polyphenol levels. This research method includes: determining the polyphenol content of the three simplices, designing the formulation design, determining the optimization of the total polyphenol content of the 14 formulations and the conformation of the selected formula using Design Expert 13. The results of the research obtained the total polyphenol content of bay leaves (49.36 mg GAE/g), cinnamon (61.36 mg GAE/g), and black tea (61.73 mg GAE/g). Optimization of the highest polyphenol content was 58.419 mg GAE/g. The optimal formula conformation consisted of 1 gram of bay leaves, 8 grams of cinnamon and 1 gram of black tea, resulting in a polyphenol content of 59.63 mg GAE/g. The conclusion of this research is the optimization of the highest polyphenol content of 58.419 mg GAE/g with a formulation composition of Bay Leaves 10%, of Cinnamon 80%, and of Black Tea 10%.
Co-Authors Ambar Fidyasari Azizah, Devita Nur Nafila Nada Dzikri Sentot Joko Raharjo