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All Journal Indonesian Journal of Global Health research Jurnal Info Kesehatan
Soeharto, Faizal R.
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Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Public Health

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Comparison of IC50 and AAI Value of Ethanol Extract Kopasanda Leaves (Chormolaena Odorata) as an Antioxidant using the DPPH Method for Percolation and Sockletation Extraction Abanit, Yohanes M.; Tjitda, Putra J.P.; Soeharto, Faizal R.; Londa, Mathilda K.
Indonesian Journal of Global Health Research Vol 5 No 4 (2023): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v5i4.2380

Abstract

The Kopasanda plant is a plantplant species that are easily found in various places that have themefficacy as an antioxidant.Objective: to determine the antioxidant value of the ethanol extract of kopasanda leaves using the DPPH method of percolation and soxhletation extraction which is expressed using IC50 and AAI in a quantitative descriptive manner. Kopasanda leaves were extracted using the percolation and soxhletation method with 70% ethanol solvent and phytochemical screening and antioxidant activity of the extract were carried out using the DPPH method. Data analysis uses linear regression testing. The phytochemical screening test showed that the ethanol extract of kopasanda leaves contained positive flavonoids, saponins, tannins and alkaloids. The average percent reduction of DPPH by the perchloation extraction method at concentrations of 40 ppm and 120 ppm: 40.87% and 63.94%, while the soxhletation extraction method: 39.82% and 67.42%. The average IC50 value of the ethanol extract of kopasanda leaves for the percolation extraction method: 74.1081 ppm and the soxhletation extraction method:68.1975 ppm. The results of the antioxidant activity test of kopasanda leaves using the DPPH method for percolation and soxhletation extraction are included in the strong antioxidant category with a medium antioxidant index.
Qualitative Study and Antioxidant Activity Herbal Tea Bag of Moringa Leaves (Moringa oleifera Lam.) and Red Ginger (Zingiber officinale var. Rubrum) Tenda, Priska Ernestina; Hilaria, Maria; Soeharto, Faizal R.; Najib, Mohd Nadzri Bin Mohd
JURNAL INFO KESEHATAN Vol 21 No 1 (2023): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Poltekkes Kemenkes Kupang

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Abstract

Moringa (MO) leaves contain several chemical substances of high value, including vitamin C, flavonoids, phenolic compounds, carotenoids, tannins, and triterpenoids, among which one functions as an antioxidant. Previous research observed that MO leaves have already been developed into various formulations; unfortunately, these formulas could not completely obscure the aroma and taste problems that rendered MO leaves less acceptable to consumers. In this research, Moringa leaf powder (MLP) and red ginger (RG) are combined to cover the unpleasant taste and aroma of MO leaves. The purpose of this study assess the quality of three tea bag formulations, including their water content, ash content, hedonic and antioxidant activities, by quantitative tests; F0 (3 Gr of MLP), F1 (2.25 Gr of MLP, and 0.75 Gr of RG), and F2 (the amount of MLP and RG is equal to 1.5 Gr). This experimental study employs a completely randomized design, three special treatments, and three repetitions. Statistical analysis of quality test results and antioxidant activity uses One-Way ANOVA followed by a post hoc test utilizing the Least Significant Difference (LSD). The water content tests revealed that all three formulations qualified the Indonesian National Standard (SNI), ranging from 3.86% to 4.29%. Adding ginger did not influence the water content (p > 0.05). Otherwise, it increases the ash level from 8.65% to 9.98%. Based on the results of the hedonic test, the panelists preferred F0 over F1 and F2 concerning color by a score of 86%. In contrast, they preferred F2 regarding aroma and taste by a score of 82%. The addition of RG in F1 and F2 was significant to the preference level of panelists ('p <0.05). The IC50 value for the antioxidant activity test was highest for F2 at 59.31 ± 0.13 ppm. The addition of RG boosted the antioxidant activity of MO tea products considerably (sig <0.05). Consequently, developing MO tea products containing RG in F2 could be potentially produced as herbal tea beverages with antioxidant properties.      
Co-Authors Abanit, Yohanes M. Londa, Mathilda K. Maria Hilaria Najib, Mohd Nadzri Bin Mohd Priska Ernestina Tenda Tjitda, Putra J.P.