Article Per Year (5 Year)
p-Index From 2021 - 2026
2.01
P-Index
This Author published in this journals
All Journal JUKEJ: Jurnal Kesehatan Jompa MURAKES
Ardi Mustakim
Universitas Adiwangsa Jambi
Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Review: Pemanfaatan Tape Kentan sebagai Sumber Energi Alternatif Berbasis Pangan Fermentasi untuk Beberapa Daerah di Indonesia Siti Dwi Cahira; Ardi Mustakim
MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan Vol. 2 No. 1 (2026): MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan & Medis
Publisher : CV. Muara Edukasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64365/murakes.v2i1.197

Abstract

Indonesia’s dependence on fossil energy sources remains high, while their availability continues to decline and contributes to increasing carbon emissions and environmental degradation. This condition encourages the development of alternative energy sources that are renewable, environmentally friendly, and based on local potential. One underexplored potential is tape kentan, a traditional fermented food product produced through microbial activity capable of generating energy. Tape kentan contains simple carbohydrates resulting from the fermentation process that can potentially be converted into alternative energy, particularly bioethanol. This study aims to comprehensively review the utilization of tape kentan as an alternative energy source based on fermented food in several regions of Indonesia. The research method employed is a literature review, examining scientific sources such as national and international journals, research reports, and relevant publications discussing food fermentation and alternative energy. The results indicate that tape kentan has a relatively high reducing sugar content due to the activity of yeast and bacteria during fermentation, making it a potential raw material for bioenergy production. The utilization of tape kentan as an alternative energy source is considered suitable for rural areas with abundant local raw materials. These findings suggest that traditional fermented foods have not only consumption value but also strategic value in supporting energy security. In conclusion, tape kentan has the potential to be developed as a local wisdom-based alternative energy source with further research support and appropriate policies
Kajian Fitokimia dan Potensi Bioaktif Sayur Kelakai (Stenochlaena palustris) sebagai Sumber Serat dan Zat Besi untuk Kesehatan Leviona Dhina Safira; Ardi Mustakim
MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan Vol. 2 No. 1 (2026): MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan & Medis
Publisher : CV. Muara Edukasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64365/murakes.v2i1.212

Abstract

Kelakai vegetable (Stenochlaena palustris) is a fern plant commonly consumed by communities living in wetland and swamp areas, particularly in Kalimantan. Traditionally, this plant has been used as a daily vegetable and is believed to provide health benefits, especially in improving blood quality and maintaining physical vitality. This study aims to review, based on literature sources, the phytochemical content and bioactive potential of kelakai as a source of dietary fiber and iron for health promotion. Various literature sources indicate that kelakai contains diverse phytochemical compounds, including flavonoids, phenolic compounds, alkaloids, and tannins, which exhibit potential antioxidant activity. The dietary fiber content in kelakai plays an important role in supporting digestive health, assisting in blood glucose regulation, and maintaining gut microbiota balance. In addition, kelakai is reported to have relatively high iron content compared to several other green vegetables, suggesting its potential role in preventing anemia, particularly iron deficiency anemia. The bioactive properties of kelakai also contribute to cellular protection against oxidative stress and support metabolic functions in the body. Based on this literature review, kelakai demonstrates significant potential as a local functional food with valuable nutritional and health benefits. Further development and utilization of kelakai are expected to support food diversification and contribute to improved public health outcomes
Karakterisasi Kandungan Gizi dan Potensi Bioaktif Bubur Kacang Hijau sebagai Pangan Tradisional Sumber Protein Nabati dan Energi Dia Elsa Putri; Ardi Mustakim
MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan Vol. 2 No. 1 (2026): MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan & Medis
Publisher : CV. Muara Edukasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64365/murakes.v2i1.213

Abstract

Green bean porridge is one of Indonesia’s traditional foods widely consumed by various segments of society. This food is made from mung beans (Vigna radiata) cooked until soft and served with natural sweeteners such as sugar and coconut milk. In addition to being easily accessible and affordable, green bean porridge is known as a good source of plant-based protein and energy. This article aims to review the nutritional content, characteristics of bioactive compounds, and potential health benefits of green bean porridge based on a literature study. The method used was a literature review of scientific journals and other reliable sources. The results indicate that green bean porridge contains carbohydrates, protein, dietary fiber, vitamins, minerals, and phenolic compounds with potential antioxidant activity. Green bean porridge has the potential to be developed as a nutritious traditional food and a functional food based on natural ingredients
Kandungan Fitokimia Daun Duku Kumpeh dan Manfaatnya Bagi Kesehatan Dia Dian Novita; Ardi Mustakim
MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan Vol. 2 No. 1 (2026): MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan & Medis
Publisher : CV. Muara Edukasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64365/murakes.v2i1.214

Abstract

Kumpeh duku leaves are part of a local duku plant that has traditionally been used by communities as a natural medicinal resource. Various literature sources indicate that Kumpeh duku leaves contain diverse phytochemical compounds that potentially provide health benefits. The phytochemical components commonly found in duku leaves include flavonoids, alkaloids, saponins, tannins, and phenolic compounds. These compounds are known to exhibit biological activities that support the maintenance of body functions. This literature review aims to examine the phytochemical content of Kumpeh duku leaves and their health benefits based on previous studies. The review results indicate that flavonoids and phenolic compounds in duku leaves act as antioxidants that help protect body cells from damage caused by free radicals. In addition, alkaloids and saponins are reported to possess antibacterial and anti-inflammatory activities that may inhibit the growth of pathogenic microorganisms and reduce inflammation. Kumpeh duku leaves are also suggested to support digestive health, enhance the immune system, and help regulate blood glucose levels. Based on the literature review, it can be concluded that Kumpeh duku leaves have significant potential as a natural source of phytochemical compounds beneficial to health. The proper utilization of Kumpeh duku leaves may be developed as an alternative herbal resource to support community health improvement
Kajian Sistematis Peran Senyawa Bioaktif Fenolik Daun Salam (Syzygium polyanthum) terhadap Aktivitas Kesehatan Rifky Rifaldo Munthe; Ardi Mustakim
MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan Vol. 2 No. 1 (2026): MUARA KESEHATAN : Jurnal Ilmiah Ilmu Kesehatan & Medis
Publisher : CV. Muara Edukasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64365/murakes.v2i1.218

Abstract

Bay leaf (Syzygium polyanthum) is a herbal plant traditionally used as a culinary ingredient and natural medicine for maintaining health. The increasing use of natural products highlights the need for a systematic scientific review to evaluate the pharmacological potential of bay leaves based on their bioactive compounds, particularly phenolic compounds. This study aims to identify the presence of phenolic compounds in S. polyanthum leaves and analyze their association with pharmacological potential in the health sector. The method involved a systematic review of relevant national and international scientific literature, selection of articles based on inclusion and exclusion criteria, and descriptive analysis of selected studies. The identification of phenolic compounds in bay leaves was conducted using a qualitative ferric chloride (FeCl₃) 3% test as the primary method. The results indicate that bay leaves are positive for phenolic compounds, as evidenced by characteristic color changes in the FeCl₃ test. These compounds contribute to various pharmacological activities, including antioxidant, antidiabetic, anti-inflammatory, and antimicrobial effects. The findings suggest that S. polyanthum leaves have potential to be developed as functional natural ingredients and phytopharmaceutical candidates, although further studies on quantification and method standardization are required.
Co-Authors Afifatur Rizqiah Aisha Noviadiyanti Annisa Tuzzahra Atikah Nurul Fadhilah Dia Elsa Putri Dian Novita Dini Anjani Evelyn Luna Anggraini Leviona Dhina Safira Lydia Savitri Mirna Saputri Pratama Ni’matullathifah Rifky Rifaldo Munthe Shalwa Salsabila S Siti Dwi Cahira Sri Nanda Suci Tri Ramadani Tamimil Hasanah Teuku Daffa Hasian