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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Sains Natural
Anisah Anisah
Universitas Bumigora
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Mathematics Medicine & Pharmacology Nursing Physics Public Health

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Kadar Protein Dan Fe pada Abon Belut dan Daun Kelor Sebagai Upaya Pencegahan Anemia Isasih, Widani Darma; Fajriani, Laksmi Nur; Anisah, Anisah
JSN : Jurnal Sains Natural Vol. 2 No. 3 (2024): Agustus
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i3.552

Abstract

Anemia membawa dampak yang negatif bagi kesehatan seorang remaja jika terjadi secara terus menerus seperti meningkatkan resiko terjadinya kelainan fungsi ginjal, dismenorhea saat menstruasi, menurunnya perkembangan motorik, mental, kesehatan pada reproduksi, tingkat kebugaran dan tinggi badan kemungkinan tidak maksimal. Pencegahan anemia dapat dilakukan dengan mengonsumsi sumber Fe yang bisa di dapat dari protein hewani salah satunya yaitu ikan belut dan mengkonsumsi protein nabati yang tinggi Fe seperti daun kelor yang diolah menjadi berbagai pilihan makanan kreatif seperti abon. Penelitian dilakukan di Laboraturium Kimia Analitik Universitas Mataram untuk uji kadar protein dengan metode Kjeldhal dan kadar Fe dengan metode Spektrofotometri UV-VIS dengan formula belut : daun kelor sebesar (45 g : 55 g). Hasil penelitian menunjukkan uji kandungan protein pada formula diatas di dapatkan kandungan protein pada ulangan I sebesar 18.78 g dan pada ulangan II lebih rendah sebesar 18.63 g. Hasil uji Fe formulasi abon diatas didapatkan kandungan Fe pada ulangan I sebesar 15.35gr dan pada ulangan II lebih rendah yaitu 14.42 g. Kandungan protein dan Fe pada abon ikan belut dengan penambahan daun kelor pada ulangan I lebih besar dari pada ulangan II.
Effectiveness of Antioxidant Compounds in Minaserua Herbal Drink from Bima as a Functional Food on Blood Pressure and Cholesterol Levels Anisah Anisah; Baiq Dewi Sukma Septiani
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (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.2025.142.1193-1199

Abstract

Hypertension and hypercholesterolemia are major risk factors for degenerative diseases with increasing prevalence. Minaserua, a traditional herbal drink from Bima made from black glutinous rice, ginger, turmeric, clove, Javanese chili, black pepper, palm sugar, and coconut milk, is rich in bioactive compounds and potentially reduces blood pressure and cholesterol levels. This study employed a pre-post control group design. Participants were divided into an experimental group, receiving Minaserua daily for 2–4 weeks, and a control group, receiving no intervention. Blood pressure and cholesterol levels were measured before and after the intervention. Antioxidant activity was analyzed using the DPPH spectrophotometric method. Statistical analysis was performed using paired t-tests and independent t-tests. Minaserua exhibited strong antioxidant activity with an IC-50 of 41.30 mg/ml. The experimental group showed significant reductions in total cholesterol, LDL, triglycerides, and significant increases in HDL (p < 0.05), along with significant decreases in systolic and diastolic blood pressure (p < 0.05). The control group showed no significant changes, except for a marginal increase in HDL. Minaserua herbal drink effectively improves lipid profiles and lowers blood pressure, supporting its potential as a functional food for preventing hypertension and hypercholesterolemia.
Co-Authors Baiq Dewi Sukma Septiani Laksmi Nur Fajriani Widani Darma Isasih