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All Journal HAYATI Journal of Biosciences Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Applied Agricultural Science and Technology Jurnal Pengabdian Masyarakat Bhinneka Berita Biologi
Sutama, Daning Kinanti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health

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Exhaustive Extraction of Bioactive Components from Sargassum cristaefolium Brown Seaweed: Antioxidant Potential and Bioactivity Rohim, Abd.; Khurniyati, Maylina Ilhami; Sutama, Daning Kinanti; Rahmadina, Safira; Putri, Nabilla Dwi
HAYATI Journal of Biosciences Vol. 32 No. 4 (2025): July 2025
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.32.4.859-878

Abstract

Bioactive components are essential ingredients of functional foods, supplements, pharmaceuticals, etc. Sargassum cristaefolium brown seaweed, as an Indonesian marine resource, provides promising bioactive components. The present study was to extract the total bioactive components of S. cristaefolium with a microwave instrument. The extraction method was done serially using different polarity solvents (1st-stage: non-polar, 2nd-stage: semi-polar, Final-stage: polar). Yielded extracts were analyzed for bioactive compounds, functional groups, total phenolic and flavonoid, and antioxidative activities. The results showed that all staged extractions obtained bioactive compounds with various characteristics. However, the 2nd-stage extract was superior, and it exhibited the highest total phenolic and flavonoid (17.53±0.78 mg GAE/g, 72.64±3.01 mg QE/g), the richest volatile bioactive compounds (neophytadiene and phytol were dominant), and the predominant bioactive compound of antioxidative (oleoylethanolamide). Their functional groups confirmed the structure of antioxidative phenolic molecules: C―C stretching skeleton (phenyl/aromatic core), C―H stretching, C―H bending, and O―H stretching. The strongest primary (1439.84±63.02 µg/ml) and secondary (389.73±16.71 µg/ml) antioxidant activities were presented by the 2nd-stage extract. The efficiency of MAE and the potential of S. cristaefolium were promising for developing functional foods and pharmaceuticals that relate to antioxidants in the future.
Pemberdayaan Masyarakat melalui Pelatihan Kreasi Olahan Mocaf sebagai Inovasi Pangan Lokal Kekinian di Desa Gununggangsir, Beji, Pasuruan Fauziah, Shaddiqah Munawaroh; Sutama, Daning Kinanti; Rohmawati, Uun
Jurnal Pengabdian Masyarakat Bhinneka Vol. 3 No. 4 (2025): Bulan Juli
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v3i4.304

Abstract

Tepung mocaf (Modified Cassava Flour) merupakan salah satu produk turunan singkong yang memiliki nilai gizi dan ekonomi tinggi, serta dapat menjadi alternatif bahan pangan lokal yang inovatif. Namun, pemanfaatan mocaf di masyarakat, khususnya di Desa Gununggangsir, Kecamatan Beji, Kabupaten Pasuruan, masih terbatas. Kegiatan pengabdian masyarakat ini bertujuan untuk memberdayakan masyarakat melalui pelatihan kreasi olahan mocaf dengan pendekatan kekinian, guna menarik minat generasi muda dan menciptakan peluang usaha rumahan. Pelatihan difokuskan pada pembuatan berbagai produk olahan seperti brownies mocaf, cookies mocaf, dan donat mocaf, dengan sentuhan tampilan dan rasa yang sesuai dengan tren kuliner masa kini. Metode pelatihan mencakup penyuluhan gizi dan potensi mocaf, demonstrasi resep, serta praktik langsung oleh peserta. Hasil kegiatan menunjukkan bahwa peserta tidak hanya mampu membuat olahan dengan baik, tetapi juga menunjukkan minat untuk mengembangkan usaha kecil dari produk tersebut. Kegiatan ini diharapkan dapat menjadi sarana untuk mengangkat kembali potensi pangan lokal melalui pendekatan inovatif dan meningkatkan kemandirian ekonomi masyarakat desa.
Phytochemical Profile and Antioxidant Activity of Ethanolic Extracts from Selected Wild Medicinal Plants: Azadirachta indica, Acalypha indica, and Muntingia malabura Rizkita, Nadya; Sari, Diana Novita; Sutama, Daning Kinanti
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.387

Abstract

Azadirachta indica, Acalypha indica, and Muntingia calabura are wild plants with antioxidant content capable of treating various diseases. This study aims to evaluate phytochemical compound screening using qualitative tests and to characterize them using FT-IR (Fourier Transform Infrared Spectroscopy) in Azadirachta indica, Acalypha indica, and Muntingia Calabura, as well as to assess total phenolic content (TPC), flavonoid content (TFC), and antioxidant potential. The results showed that Azadirachta indica and Acalypha indica contained alkaloids, flavonoids, tannins, saponins, phenols, glycosides, steroids, and carbohydrates but lacked proteins and triterpenoids. In contrast, Muntingia Calabura leaf extract lacked glycosides, triterpenoids, and carbohydrates. The highest TPC content in Muntingia Calabura extract was 269.88±0.00 mg GAE/gr extract, and the highest TFC was found in Azadirachta indica extract at 676.34±21.85 mg CE/gr extract. The ethanol extract of Azadirachta indica and Muntingia Calabura leaves has very strong antioxidant activity, with IC₅₀ values of 32.76 ± 3.02 ppm and 31.16 ± 1.96 ppm, respectively, while Acalypha indica had an IC₅₀ value of 107.71 ± 3.55 ppm, indicating a moderate level of antioxidant activity. These results support the potential of the three medicinal plants as sources of natural antioxidants. The findings can stimulate further research to isolate key bioactive compounds and perform toxicity tests to support potential applications in the pharmaceutical and food industries.
Pemberdayaan Masyarakat Desa Bulusari melalui Pelatihan Inovasi Produk Olahan Berbahan Dasar Singkong (MOCAF dan Kelor) sebagai Upaya Penanggulangan Stunting Fauziah, Shaddiqah Munawaroh; Sutama, Daning Kinanti; Rohmawati, Uun
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 2 (2025): Bulan November
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i2.736

Abstract

Singkong (Manihot esculenta) merupakan bahan pangan lokal yang memiliki potensi besar sebagai sumber karbohidrat alternatif dan bahan dasar inovasi pangan fungsional. Pengolahannya menjadi tepung mocaf (Modified Cassava Flour) meningkatkan nilai gizi dan ekonominya, sekaligus mendukung diversifikasi pangan. Namun, masyarakat Desa Bulusari, Kecamatan Gempol, Kabupaten Pasuruan belum secara optimal memanfaatkan potensi sumber daya lokal yang dimiliki. Kegiatan pengabdian masyrakat ini bertujuan untuk meningkatkan pemberdayaan warga melalui pelatihan pembuatan produk olahan inovatif berbasis singkong dan daun kelor sebagai upaya pencegahan dan penanggulangan stunting. Pelatihan dilaksanakan secara partisipatif dan interaktif dengan melibatkan 30 peserta yang terdiri atas ibu rumah tangga serta remaja desa. Materi meliputi penyuluhan gizi dan potensi pangan lokal, demonstrasi pembuatan cookies mocaf kelor, serta mille crepes mocaf rasa red velvet. Hasil evaluasi menunjukkan bahwa terjadi peningkatan pengetahuan peserta secara signifikan, di mana 64% peserta mencapai kategori “memuaskan”, sedangkan 36% sisanya berada pada kategori “baik”, “cukup baik”, dan “kurang baik”. Peserta juga menunjukkan minat tinggi untuk mengembangkan produk sebagai peluang usaha rumah tangga. Kegiatan ini membuktikan bahwa pelatihan inovasi pangan lokal dapat menjadi langkah strategis dalam meningkatkan pengetahuan gizi masyarakat serta mendukung upaya penanggulangan stunting berbasis potensi desa.
PROFIL FITOKIMIA DAN POTENSI ANTIOKSIDAN EKSTRAK BUNGA DARI BEBERAPA VARIETAS TANAMAN KRISAN (Chrysanthemum spp.) Fauziah, Shaddiqah Munawaroh; Sutama, Daning Kinanti; Nisak, Yunita Khilyatun; Jannah, Fatmatul
Berita Biologi Vol 24 No 3 (2025): Berita Biologi
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/berita_biologi.2025.13439

Abstract

Krisan (Chrysanthemum spp.) selama ini dikenal sebagai tanaman hias, dan juga memiliki senyawa bioaktif yang berpotensi sebagai antioksidan alami. Penelitian ini bertujuan untuk mengidentifikasi kandungan fitokimia dan mengukur aktivitas antioksidan ekstrak bunga dari beberapa varietas tanaman Krisan. Skrining fitokimia dilakukan untuk mendeteksi keberadaan senyawa fenolat, flavonoid, tanin, saponin, steroid, triterpenoid, dan alkaloid. Uji aktivitas antioksidan dilakukan dengan metode Ferric Reducing Antioxidant Power (FRAP) menggunakan asam askorbat sebagai standar. Hasil skrining menunjukkan bahwa hampir ekstrak seluruh bunga tamana Krisan yang diamati  mengandung senyawa fenolat dan tanin, sedangkan flavonoid terdeteksi pada varietas tertentu seperti Purple Puma dan Dark Pink Fiji. Uji FRAP memperlihatkan adanya variasi kapasitas reduktif antar varietas dengan nilai IC₅₀ berkisar antara 54,55–64,90 ppm. Varietas Orange Tiger menunjukkan aktivitas antioksidan tertinggi, diikuti oleh varietas Dark Pink Fiji dan Rafael, sedangkan Cat Eye memiliki aktivitas terendah. Temuan ini menunjukkan bahwa senyawa fenolik dan tanin berperan dalam kapasitas antioksidan bunga Krisan, sehingga Krisan berpotensi dikembangkan sebagai sumber antioksidan alami. Namun,  masih diperlukan analisis lanjutan secara kuantitatif dan metode pengujian tambahan untuk memperoleh gambaran aktivitas yang lebih komprehensif
Metabolite profiling and functional properties of Curcuma xanthorrhiza kombucha: pH, acidity, antioxidant activity, and LC–HRMS analysis Nisak, Yunita Khilyatun; Fauziah, Shaddiqah Munawaroh; Rohmawati, Uun; Sutama, Daning Kinanti; Afgani, Chairul Anam; Rahmawati, Fadhilah; Mukhliso, Ida
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.6

Abstract

Kombucha is a fermented beverage produced through the interaction of yeasts and bacteria, and the addition of medicinal plants may enhance its functional properties. This study investigated the effect of Curcuma xanthorrhiza extract on the physicochemical characteristics, antioxidant activity, and metabolite profile of kombucha. Beverages were prepared with extract concentrations of 0.4–2% (w/v) and compared to black tea kombucha as a control, then fermented for 12 days. The results showed that pH decreased from 4.26 ± 0.16 to 2.13 ± 0.22, while titratable acidity increased from 1.10 ± 0.10% to 5.33 ± 0.15%, indicating active microbial metabolism and organic acid production. Antioxidant activity improved markedly, with IC₅₀ values reduced from 11.9 mg/mL at day 0 to 0.18 mg/mL after fermentation in the control, and from 4.54 mg/mL to 0.61–0.94 mg/mL in Curcuma treatments. Metabolite profiling by liquid chromatography–high resolution mass spectrometry detected more than 40 bioactive compounds, including gluconic acid, citric acid, ferulic acid, vanillic acid, flavonoids, and curcumin derivatives unique to Curcuma kombucha. These findings suggest that Curcuma xanthorrhiza kombucha possesses enhanced antioxidant properties and a diverse metabolite profile, supporting its potential as a functional beverage for health promotion.
Co-Authors Afgani, Chairul Anam Diana Novita Sari Fadhilah Rahmawati Jannah, Fatmatul Maylina Ilhami Khurniyati Mukhliso, Ida Putri, Nabilla Dwi Rahmadina, Safira Rizkita, Nadya Rohim, Abd. Rohmawati, Uun Shaddiqah Munawaroh Fauziah Yunita Khilyatun Nisak