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All Journal JURNAL GIZI INDONESIA Prosiding Seminar Nasional MIPA Majalah Obat Tradisional Pro Food Jurnal Pariwisata Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Journal Health & Science : Gorontalo Journal Health and Science Community Jurnal Teknologi Pertanian Andalas Bhakti Persada Jurnal Aplikasi IPTEKS J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Media Sains Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Acta Chimica Asiana Poltekita: Jurnal Pengabdian Masyarakat Prosiding Konferensi Nasional PKM-CSR BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) Jurnal Abdi Masyarakat Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Paradharma: Jurnal Aplikasi IPTEK

I Gusti Ayu Wita Kusumawati

Universitas Dhyana Pura

Author-ID : 754391

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Aktivitas Antioksidan dan Penghambatan Enzim α-amilase Ekstrak Air Kombinasi Daun Papasan (Coccinia grandis [L.]) dan Daun Sembung (Blumea balsamifera [L.] DC) Atikawati, Atikawati; Kusumawati, I Gusti Ayu Wita; Putra, I Made Wisnu Adhi; Yogeswara, Ida Bagus Agung
Jurnal Media Sains Vol 3, No 2 (2019): JURNAL MEDIA SAINS
Publisher : LPPM Universitas Dhyana Pura

ABSTRAKPenelitian ini bertujuan untuk mengetahui aktivitas antioksidan dan penghambatan ?-amilase pada kombinasi ekstrak air daun papasan dan daun sembung. Ekstrak dibuat dengan cara menyeduh serbuk daun papasan dan daun sembung dengan berbagai rasio (1:3, 1:1, dan 3:1). Penyeduhan dilakukan menggunakan 100 ml air mendidih (100?C) selama 5 menit. Hasil penelitian menunjukkan bahwa aktivitas antioksidan dalam menangkal radikal bebas DPPH tertinggi terdapat pada sampel kombinasi 1:3 yang dinyatakan dengan IC50 sebesar 1,58?0,06 mg/ml danaktivitas penghambatan ?-amilase tertinggi juga terdapat pada sampel kombinasi rasio 1:3 dengan nilai IC50 sebesar 1,29?0,02 mg/ml. Secara umum, semua kombinasi berpotensi sebagai minuman fungsional antidiabetes.Kata kunci: Daun papasan, daun sembung, aktivitas antioksidan, aktivitas penghambatan ?-amilase, ekstrak air.ABSTRACTThis study aims to determine the antioxidant and inhibition of ?-amylase activities of the combination of Coccinia grandis [L.] and Blumea balsamifera [L.] DC water extracs. The extracts wass made by decoctingthe leaves powder in various ratios (1: 3, 1: 1, and 3: 1). Decoction process was done using 100 ml of infuced water (100?C) for 5 minutes. The results showed that thethe highest antioxidant activity in counteracting free radicals DPPH was found in combination of 1:3 expressed by IC50 of 1.58?0.06 mg/ml and the highest ?-amylase inhibitory activity was also found in combination of 1:3sample with IC50 values of 1.29?0.02 mg/ml. In general, all combinations have potential to be antidiabetic functional drinks.Keywords: Coccinia grandis [L.], Blumea balsamifera [L.] DC, antioxidant and inhibition of ?-amylase, water extract.

Analisis Kadar Total Flavonoid dan Fenolik dari ekstrak air kombinsi daun papasan (Coccinia grandis L) dan buah belimbing wuluh (Averrhoa blimbi L) Ate, Olyn Tien; Putra, I Made Wisnu Adhi; Kusumawati, I Gusti Ayu Wita; Nursini, Ni Wayan
Jurnal Media Sains Vol 3, No 2 (2019): JURNAL MEDIA SAINS
Publisher : LPPM Universitas Dhyana Pura

ABSTRAKPenelitian ini bertujuan untuk membuat ekstrak air dari kombinasi daun papasan dan buah belimbing wuluh. Selanjutnya total flavonoid dan total fenolik ekstrak diuji. Ekstrak dibuat dengan merebus kombinasi serbuk daun papasan dan buah belimbing wuluh pada berbagai rasio massa (1:0, 1:3, 1:1, 3:1, dan 0:1) dan jumlah sampel serbuk 1-5 g. Proses ekstraksi dilakukan dalam 100 ml air mendidih selama 5 menit. Hasil penelitian menunjukkan bahwa kandungan flavonoid total tertinggi dan kadar fenolik total 135,1?0,18 mg QE/g bahan kering dan 48,5?3,09 mg GAE/g bahan kering, ditemukan dalam sampel dengan rasio kombinasi 1:3 (1 g). Secara umum, semua kombinasi daun papasan dan buah belimbing wuluh memiliki jumlah flavonoid dan fenolik yang besar dan memiliki potensi besar sebagai minuman kesehatan antidiabetik.Kata kunci: Papasan, belimbing wuluh, total flavonoid, total fenolikABSTRACTCoccinia grandis L and Averrhoa blimbi L have been known to have a great activity to treat type 2 diabetes mellitus. This study was aimed to make water extracts from the combination of Coccinia grandis L and Averrhoa bilimbi L. The total flavonoid and total phenolic content of the extracts was then tested. The extracts were made by brewing the combination of powdered Coccinia grandis L leaves and Averrhoa bilimbi L fruits at various mass ratios (1:0, 1:3, 1:1, 3:1, and 0:1) and amount of powdered samples (1-5 g). The process was done in 100 ml of boiling water for 5 minutes. The results showed that the highest total flavonoid content and total phenolic content of 135.1?0.18 mg QE/g d.m. and 48.5?3.09 mg GAE/g d.m., respectively, were found in the sample with combination ratio of 1:3 (1 g). This results revealed that, generally, all combinations of Coccinia grandis L leaves and Averrhoa bilimbi L fruits have a great amount of flavonoid and phenolic and have a great potential as antidiabetic health beverages.Keywords: Coccinia Grandis L, Averrhoa Bilimbi L, total flavonoid, total phenolic

Pemberian jus buah vitamin C dan madu menurunkan disfungsi rongga mulut pada anak akibat kemoterapi Hariani, Gusti Ayu Nyoman; Sulistyadewi, Ni Putu Eny; Kusumawati, I Gusti Ayu Wita
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 1 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Dysfunction of the oral cavity is a common side effect of chemotherapy that occurs in children who are undergoing chemotherapy. To prevent a decline in quality of life of children with cancer, immediate treatment by maintaining nutritional balance is needed. This study aimed to determine the effect of vitamin C fruit juice to dysfunction of the oral cavity in children undergoing chemotherapy at Sanglah Hospital.Methods : This was a quasi-experimental study with nonrandomized pre and posttest with control group design. Samples were taken using total sampling method, consisted of 26 children aged 3-12 years. Vitamin C intake rated by evaluation of vitamin C juice residue and dysfunction of the oral cavity were assayed by Beck Oral Assessment Scale (BOAS). The entire samples were given vitamin C fruit juice in accordance with BOAS score for 5 days. Normality test of pre-test, post-test and the difference between pre and post test data with Shapiro Wilk test showed that data were normally distributed (Î±> 0.05) so that data was analyzed using parametric test paired independent sample - test with a score of 0.001 and 95% level of significance. Results : Results of analysis showed differences of oral cavity dysfunction score before and after fruit juice vitamin C treatment. Before treatment, mean of oral cavity dysfunction score in control group was 13.1 Â± 2.1 and 12.8 Â± 0.9 in treatment group. Mean of oral cavity dysfunction score after administration of oral vitamin C fruit juice in the control group and treatment group was 10.8 Â± 1.8 and 8.2 Â± 1.4, respectively. Conclusion : There were an effect of vitamin C fruit juice and honey decrese of oral cavity dysfunction in children aged 3-12 years who were undergoing chemotherapy

Faktor yang berhubungan dengan perilaku konsumsi buah dan sayur siswa SMP di Denpasar Rachman, Bella Nadya; Mustika, I Gede; Kusumawati, I. G. A Wita
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Adolescence is the transition from child to adulthood. Adolescents usually change their lifestyle, includes consumption patterns, because it is influenced by peersâ€™ environment. Adolescents nutritional needs are relatively large because of rapid growth and development process. One of the nutrition problems among adolescents is the lack of fruit and vegetable consumption that is influenced by internal and external factors.Objective : The purpose of this research was to know the relationship between attitude, nutrition knowledge, food preference, food availability, media exposure, and parents income with fruit and vegetable consumption behavior among SMPK 1 Harapan students. Methods : This study used cross sectional design and was conducted on April-May 2017. Subjects of this study were 85 grade VIII students selected by using simple random sampling. Information on attitude, nutrition knowledge, food preference, food availability, media exposure, and parentsâ€™ income were collected using questionnaire, while fruit and vegetables consumption behaviour were collected using semi quantitative food frequency questionnaire (SQ-FFQ).Results : The results of this study showed that most subjects has good fruit and vegetables consumption behavior (71.8%). There was a significant correlation betweenÂ fruit and vegetables consumption behaviour with attitude (p<0,01), nutrition knowledge (p<0.01), food availability (p<0.01), media exposure (p<0.01), and parents income (p<0.01), but not related with food preference (p = 0.55).Conclusion :This study indicated a significant relationship between attitude, nutritional knowledge, food availability, media exposure, and parents income with Â fruits and vegetables consumption behaviour.

Formulasi dan karakteristik nutrimat bar berbasis tepung kacang kedelai (glycine max. L) dan tepung kacang merah (phaseolus vulgaris. L) sebagai makanan pasien kemoterapi Wiranata, I Gusti Agung Gede; Puspaningrum, Dylla Hanggaeni Dyah; Kusumawati, I Gusti Ayu Wita
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 2 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : The potency of soybeans and red beans as the source of antioxidant agents is very interesting to be developed as snack bar for chemotherapy patients. Nutrimat bar is made with addition of soybeans flour and red beans flour. The correct formulation will result in good characteristic of nutrimat bar. Methods : This research used Complete Random Design (RAL) with five types of treatment and three times of repetition. The formulations of soybeans flour and red beans flour being used were P1 (0:100); P2 (25:75); P3 (50:50); P4 (75:25); and P5 (100:0). Analysis to nutrimat bar was sensory characteristic analysis (taste, flavor, color and texture) and nutrient content analysis (protein, fat, carbohydrate and antioxidant). Data analysis used ANOVA with further testing of Smallest Real Difference (BNT). Results : The result of research shows that formulation with addition of soybeans flour and read beans flour has an effect towards characteristic of nutrimat bar quality being produced. Conclusion : The best nutrimat bar is made from formulation of P2 (soybeans flour of 25% and red beans flour of 75%) which producing characteristic of savory taste, non-rotten flavor, brown color and tender texture, with nutrient content value of protein at 12.75 g, fat at 4.71 g, carbohydrate at 35.36 g and antioxidant at 84.69 mg/L Galic Acid Equivalent Antioxidan Capacity (GAEAC).

VIABILITAS DAN STABILITAS BAKTERI PROBIOTIK L. acidophillus FNCC 0051 PADA SUSU KEDELAI FERMENTASI SELAMA DI SALURAN CERNA IN VITRO DAN PENYIMPANAN Yogeswara, Ida Bagus Agung; Kusumawati, I Gusti AYu Wita; Nursini, Ni Wayan
Prosiding Seminar Nasional MIPA 2014: PROSIDING SEMINAR NASIONAL MIPA UNDIKSHA 2014
Publisher : Prosiding Seminar Nasional MIPA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Bakteri asam laktat merupakan mikroorganisme yang berperan penting dalam fermentasi pangan dan memberikan efek kesehatan terhadap yang mengkonsumsi. Untuk menjadi organisme probiotik, bakteri asam laktat harus bertahan selama di saluran cerna dan memiliki stabilitas dan viabilitas yang baik selama penyimpanan. Tujuan dari penelitian ini adalah untuk mempelajari viabilitas dan stabilitas L. acidophillus FNCC 0051 pada susu kedelai fermentasi selama di saluran cerna in vitro dan penyimpanan. Strain L. acidophillus FNCC 0051 memiliki viabilitas dan stabilitas yang baik selama 10 hari penyimpanan pada suhu 50 C dan 250 C. Strain L. acidophillus FNCC 0051 mengalami penurunan 1,9 log cycle pada simulated gastric juice selama 10 hari penyimpanan dan di fase simulated intestinal juice. Nilai total asam dan pH susu kedelai fermentasi menunjukkan peningkatan yang signifikan selama 10 hari penyimpanan yaitu 2.5% dan 3,4 berturut turut. Penelitian ini menunjukkan bahwa strain L. acidophillus FNCC 0051 memiliki viabilitas dan stabilitas yang baik selama di saluran cerna dan penyimpanan.Kata-kata kunci: probiotik, susu kedelai fermentasi, penyimpanan, simulasi saluran cerna in vitroAbstract: Lactic acid bacteria as probiotic organism play an important role in food fermentation and gives beneficial effect to the host. In order to be a probiotic organism, lactic acid bacteria must survive through the digestive tract and has a good stability and viability during storage and under simulated gastrointestinal conditions. The aim of this research is to investigate viability and stability of L. acidophillus FNCC 0051 in fermented soymilk during storage. L. acidophillus FNCC 0051 in fermented soymilk has a good viability and stability during 10 days of storage at 50 C and 250 C. L. acidophillus FNCC 0051 decreased 1,9 log cycle in simulated gastric juice during 10 days of storage as well as in simulated intestinal juice. The acidity and pH of fermented soymilk exhibited a significant increase during 10 days of storage i.e. 2.5% and 3.4 respectively. This research has shown that L. acidophillus FNCC 0051 has a good viability and stability in fermented soymilk during storage and under simulated gastrointestinal conditions.Keyword: probiotic, fermented soymilk, storage, simulated gastrointestinal juice

NILAI ZAT GIZI MAKRO DAN AKTIVITAS ANTIOKSIDAN TEMPE KEDELAI (Glycine max L.) KOMBINASI BIJI KECIPIR (Psophocarpus tetragonolobus L.): Value of Macro Nutrients and Antioxidant Activities Soybean (Glycine max L.) Combination of Winged Bean (Psophocarpus tetragonolobus L.) Christin Octavia Banobe; I Gusti Ayu Wita Kusumawati; Ni Ketut Wiradnyani
Pro Food Vol. 5 No. 2 (2019): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRAK Dangerous diseases, such as cancer, cardiovascular disease and degenerative diseases including diabetes are the roles of oxidative stress caused by free radicals. Antioxidants are needed by the body to overcome and prevent oxidative stress. Soybean (Glycine max L.) has been studied in recent years as an antioxidant. In addition to soybeans, winged bean is also a plant that has the same activity as soybeans.The purpose of this study was to determine the value of macro nutrients and antioxidant activity of soybean tempeh products with a combination of winged beans. The soybean with a combination of winged beans is made with several combinations, namely soybean (100%: 0%), D1: C1 (80%: 20%), D2: C2 (70%: 30%), D3: C3 (50%: 50%), D4: C4 (30 %: 70%) and D5: C5 (20%: 80%). This research is an experimental research conducted at the Gajah Mada University laboratory (UGM), which contains an analysis of water content using an oven, analysis of gold content using the dry fogging method, analysis of protein content using the kjeldahl method, analysis of fat content using the soxhlet method, analysis using different methods, analysis of antioxidant activity and total flavonoids using Uv-Vis spectrophotometer. The results obtained are soybean formulation (100%: 0%) has the highest protein and fat content, respectively 27.42% and 15.94%, while the formulation D5: C5 (20%: 80%) has the highest carbohydrate content, which is 60.19%. Tempe which contains the highest antioxidant is formulation D2: C2 (70%: 30%), equal to (78.34 ± 0,20)%. Tempe which has the highest flavonoid content is soybean formulation (100%: 0%), (0.33 ± 0.03) mg QE / ml. Keywords: antioxidant, nutritional value, soybean, winged bean ABSTRAK Penyakit berbahaya, seperti, kanker, penyakit kardiovaskular serta penyakit degeneratif termasuk diabetes merupakan peran dari stress oksidatif yang disebabkan oleh radikal bebas. Tubuh memerlukan antioksidan untuk mengatasi dan mencegah stres oksidatif tersebut. Kedelai (Glycine max L.) telah diteliti beberapa tahun terakhir sebagai antioksidan. Selain kedelai, kecipir juga merupakan tanaman yang memiliki aktivitas yang sama dengan kedelai. Tujuan dari penelitian ini adalah untuk menentukan kandungan nilai zat gizi makro dan aktivitas antioksidan produk tempe kedelai dengan kombinasi biji kecipir. Tempe kedelai dengan kombinasi biji kecipir dibuat dengan beberapa perlakuan, yaitu kedelai (100% : 0%), D1:C1 (80% : 20%), D2:C2 (70% : 30%), D3:C3 (50% : 50%), D4:C4 (30% : 70%) dan D5:C5 (20% : 80%). Penelitian ini merupakan penelitian eksperimental yang dilakukan dilaboratorium Universitas Gajah Mada (UGM), yang meliputi analisis kandungan kadar air menggunakan oven, analisis kandungan kadar abu menggunakan metode pengabuan kering, analisis kandungan kadar protein menggunakan metode kjeldahl, analisis kandungan lemak menggunakan metode soxhlet, analisis kandungan karbohidrat menggunakan metode by different, analisis aktivitas antioksidan dan total flavonoid menggunakan spektrofotometer Uv-Vis. Hasil yang didapatkan yaitu formulasi kedelai (100% : 0%) memiliki kandungan protein dan lemak tertinggi yang masing-masing sebesar 27,42% dan 15,94%, sedangkan formulasi D5:C5 (20% : 80%) memiliki kandungan karbohidrat tertinggi, yaitu sebesar 60,1951%. Tempe yang mengandung antioksidan tertinggi yaitu formulasi D2:C2 (70% : 30%) sebesar (78.34 ± 0.20)%. Tempe yang memiliki kandungan flavonoid tertinggi yaitu formulasi kedelai (100% : 0%), sebesar (0.33 ± 0.03) mg QE/ml. Kata kunci: antioksidan, kecipir, kedelai, nilai gizi

PEMANFAATAN LOLOH SEMBUNG (BLUMEA BALSAMIFERA) SEBAGAI WELCOME DRINK I Gusti Ayu Wita Kusumawati; Ida Bagus Agung Yogeswara
Jurnal Pariwisata Vol 7, No 2 (2020): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

ABSTRAK Loloh sembung merupakan salah satu minuman tradisional bali yang memiliki efek kesehatan sebagai antihipertensi dan mengobati demam. Loloh sembung kurang populer di masyarakat karena rasanya yang pahit, sehingga perlu dilakukan pengembangan dan uji organoleptik dari loloh sembung. Tujuan dari penelitian ini adalah mempelajari karakteristik organoleptik loloh sembung yang telah dimodifikasi. Penelitian dilakukan dengan metode kuantitatif menggunakan kuesioner dan uji organoleptik yang meliputi rasa, warna, tekstur dan aroma. Analisis statistik menggunakan uji chi-square. Penambahan gula kelapa pada loloh sembung secara signifikan lebih disukai oleh panelis dibandingkan loloh sembung tanpa pemanis. Hasil korelasi Spearman menunjukkan bahwa usia panelis memberikan korelasi yang positif terhadap warna dan rasa loloh sembung masing-masing sebesar 0,046 dan 0,092. Sedangkan aroma dan tekstur loloh sembung memberikan nilai korelasi negatif sebesar -0,069 dan -0,011. Hasil ini menunjukkan bahwa usia panelis memiliki pengaruh kesukaan terhadap loloh sembung. Loloh sembung memiliki potensi untuk dapat dikembangkan sebagai welcome drink yang dapat dijadikan ikon suatu daerah wisata di Bali. Kata kunci: Loloh Sembung, Welcome Drink, Minuman Tradisional, Uji Organoleptic Abstract Loloh sembung is a traditional herbal Balinese drink that possess antihypertensive effect and use to cure fever. Loloh sembung is less popular in the society due to unpleasant taste and thus, it is necessary to develop and conduct an organoleptic test of loloh sembung. The purpose of this study was to study the level of preference from panelists on modified loloh sembung. Quantitative method was performed and the data was collected using questionnaires and organoleptic tests which including taste, color, texture and aroma. The data was statistically tested using chi-square test. The Addition of coconut sugar into loloh sembung was significantly preferred by panelists compared to unsweetened loloh sembung. The results of the Spearman correlation showed that the age of panelist gave a positive correlation with color and taste of loloh sembung were 0.046 and 0.092 respectively. In contrast, aroma and texture showed negative correlation values of -0.069 and -0.011 respectively. These results indicate that the ages factor of the panelist affects the preference of loloh sembung. The studied suggest that loloh sembung has a potential to be developed as a welcome drink that can be used as an icon of tourism in Bali. Keywords: Loloh Sembung; Welcome Drink; Traditional Drink; Organoleptic Test

Identification of ɤ-Aminobutyric Acid (GABA) in Loloh as A Potential Drink as Antihipertension I Gusti Ayu Wita Kusumawati; Ni Made Indri Sugiantari; I Gede Ariyasa; Ida Bagus Agung Yogeswara
Majalah Obat Tradisional Vol 23, No 1 (2018)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Loloh sembung (Blumea balsamifera) is a functional drink that is widely consumed by Balinesse people and exhibit health-promoting effect. The purpose of this study was to identify GABA of loloh sembung which has physiological effect as antihypertensive. Proximate analysis was performed to determine nutritional value content of loloh sembung. Atomic Absorption Spectrophotometric (AAS) method was employed to determine potassium and sodium content, and identificatio of ɤ-aminobutyric acid (GABA) using Thin Layer Chromatography (TLC) method. In this study, water content of loloh sembung was 99.2324%, ash 0.0117. Fresh sembung leaves have water content 83.8112%, ash content 2.0617%, protein 0.9659%, fat 2.850%, and carbohydrate 10.3109%. Loloh sembung contained sodium, 51.65 mg/L and potassium 1353.10 mg/L. Subsequently, fresh sembung leaves contained sodium 579.72 mg/L and pottasium 1353.19 mg/L respectively. In this study, GABA was detected in loloh sembung and has promising prospect as antihypertensive-functional drink.

In Vitro ACE Inhibitory Activity and Bioactive Compounds of Aqueous Extract of Citrus amblycarpa I Gusti Ayu Wita Kusumawati; I Made Wisnu Adhi Putra; Ida Bagus Agung Yogeswara
Majalah Obat Tradisional Vol 26, No 2 (2021)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.65028

Citrus amblycarpa contain flavonoid-rich compounds and play important role in suppressing the conversion of angiotensin-converting enzyme 1 (ACE 1) to angiotensin-enzyme 2 (ACE 2). This study aimed to determine the bioactive compounds in the lime peel extract and their ability as in vitro ACE inhibitor activity. The lime peel extract was obtained by boiling the dried peel and dried leaves for 7 min at 70oC. The bioactive compound of the peel and the leaves were compared. The total phenolic, quercetin, rutin, and GABA were further quantified using spectrophotometer UV vis. The aqueous extract of C. ambylcarpa peel showed a high concentration of phenolic, quercetin, rutin, and GABA than that of the leaves extract. Furthermore, the peel extract at low concentration (0.0001 g/mL) has high efficiency in inhibiting ACE activity up to 133%. It can be concluded that the peel of C. amblycarpa is a good candidate for the management of hypertension.

Co-Authors Anak Agung Istri Kintan Umayi Ate, Olyn Tien Atikawati, Atikawati Christin Octavia Banobe Dylla Hanggaeni Dyah Puspaningrum Hariani, Gusti Ayu Nyoman I Gede Ariyasa . I Gede Mustika I Gede Mustika I Gede Mustika I Gede Mustika I Gede Widhiantara I Gusti Agung Ayu Dewi Landari I Made Wisnu Adhi Putra I Made Wisnu Adi Putra I Nengah Reyunika Ida Bagus Agung Yogeswara Ida Bagus Ketut Mantra Ida Bagus Ketut Mantra Kalumbang, Handriany Ines Luh Eka Rahayu Ambarawati Mantra, Ida Bagus Ketut Ni Kadek Sri Sutarmini Ni Ketut Wiradnyani Ni Luh Utari Sumadewi Ni Made Indri Sugiantari Ni Made Kurniati Ni Putu Eny Sulistyadewi Ni Wayan Nursini Ni Wayan Sukma Putri Purwaningtyas Kusumaningsih Purwaningtyas Purwaningtyas Putu Wida Gunawan Rachman, Bella Nadya Rai Riska Resty Wasita Rai Riska Resty Wasita Sumadewi, Ni Luh Utari Umar Santoso Wiranata, I Gusti Agung Gede Yustinus Marsono

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