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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Mandala Pharmacon Indonesia ALKIMIA : Jurnal Ilmu Kimia dan Terapan
Istiqomah Hariyanto
Program Studi Farmasi, Sekolah Tinggi Ilmu Kesehatan Harapan Bangsa
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Medicine & Pharmacology Public Health Social Sciences

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Uji Toksisitas Akut pada Tempe Koro Kratok dengan Penambahan Kunyit terhadap Parameter Hepar Mencit Hariyanto, Istiqomah; Maharani, Trias; Yanti, Eka Fitri
Jurnal Mandala Pharmacon Indonesia Vol. 11 No. 1 (2025): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v11i1.666

Abstract

Koro kratok adalah kacang lokal di wilayah Jawa Timur yang memiliki keunggulan dikembangkan sebagai olahan sebagai olahan pangan tempe karena tinggi protein dan protein lemak. Tempe sudah dikenal sebagai pangan harian dalam perbaikan sindrom metabolik. Penambahan kunyit bubuk dalam tempe koro kratok diharapkan mampu meningkatkan nilai fungsionalnya. Jenis olahan tempe yang beracun telah ditemukan seperti tempe bongkrek dari ampas kelapa. Sementara itu asam sianida pada koro kratok perlu diteliti keamanannya saat menjadi tempe. Tujuan penelitian ini untuk mengidentifikasi keamanan tempe koro kratok kunyit pada uji toksisitas akut dengan paramater hepar mencit menggunakan metode toksisitas fixed dose. Koro kratok ditambahkan bubuk kunyit di fermentasi selama 24 jam an-aerob dan 4 jam aerob. Sampel tempe koro kratok dilarutkan dalam aquades hingga homogen, kemudian dilanjutkan uji pendahuluan dan uji utama toksisitas akut. Dosis tempe koro kratok kunyit 300 mg/kg BB dilakukan pada uji pendahuluan. Setelah 24 jam hasil menunjukkan tidak terdapat gejala toksik, kemudian dosis ditingkatkan menjadi 2000 mg/kg BB. Pengamatan dilakukan selama 14 hari. Pada hari ke-15, mencit dikorbankan dan dilakukan pemeriksaan histopatologi. Berat badan mengalami perbedaan signifikan hari ke-14 dosis 2000 mg/kg. Berat organ absolut dan relatif juga tidak ada perubahan makroskopis. Hasil SGOT dan SGPT dalam batas normal serta menunjukkan perbaikan signifikan terhadap kontrol mencit. Secara keseluruhan tempe koro kratok dengan penambahan kunyit bubuk LD50 >2000-5000 mg/kg tidak menyebabkan toksisitas.
Determination of Nitrite Levels in Boiled White and Purple Cabbage Based on Boiling Time Variations Eka Fitri Yanti; Nur Nadia Faridha; Bannan Muthi'tul Af'idah; Istiqomah; Mohammad Rofik Usman
ALKIMIA Vol 10 No 1 (2026): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/57vkzs84

Abstract

Cabbage is a type of vegetable that contains various vitamins such as vitamins A, C, and K. One of the chemical components found in cabbage is nitrite (NO₂). Nitrite is a nutrient formed naturally with concentrations depending on species variation, season, light, and fertilizer use. This study aims to determine the nitrite levels in boiled purple and white cabbage with varying boiling times using the UV-Vis spectrophotometric method. Additionally, this research evaluates whether the nitrite content in the boiled cabbage remains within the Acceptable Daily Intake (ADI). The extraction was carried out using distilled water with boiling time variations of 0, 5, 10, 15, and 20 minutes. Nitrite levels were determined using the UV-Vis spectrophotometric method. The nitrite content found in white cabbage for boiling durations of 0, 5, 10, 15, and 20 minutes were 1.672 ppm, 0.986 ppm, 1.037 ppm, 0.951 ppm, and 0.999 ppm, respectively. For purple cabbage, the levels were 1.627 ppm, <0.5 ppm, 0.624 ppm, 0.775 ppm, and <0.5 ppm, respectively. The nitrite contents in both white and purple cabbage were found to be safe according to the ADI value of 4.2 mg/kg for a person weighing 60 kg.
Identification of Gamma-Aminobutyricacid (GABA) of Tempeh Made from Koro Kratok (Phaseolus lunatus) Bean and Beluntas (Plunchea indica) Leaves as Glucose Stabilizer Istiqomah Istiqomah; Dina Mustika Rini; Larisa Tania; Sholihatil Hidayati; Mohammad Rofik Usman
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.2025.142.645-654

Abstract

The tempeh available on the market is predominantly made from imported soybeans, but alternative formulations using locally sourced legumes, such as koro kratok (Phaseolus lunatus), have been explored. This study investigates the potential of koro kratok tempeh enriched with Plunchea indica (beluntas) leaves to improve its functionality. The study will evaluate gamma-aminobutyric acid (GABA) levels and physicochemical changes during fermentation. Tempeh was produced using different koro kratok-to-P. indica leaf ratios (100:0, 75:25, and 50:50). Key parameters observed included mycelium development and the content of fat, moisture, ash, protein, carbohydrates, and pH. Adding P. indica increased the fat content by 0.66–2.28%, the moisture content by 68.81–78.42%, and the ash content by 0.36–1.09%. Meanwhile, the protein content ranged from 6.62–8.87%, the carbohydrate content from 12.07–21.31%, and the pH between 4.21–4.25. The inclusion of P. indica also altered the profile of dominant volatile compounds. GABA was detected in all samples, and in vivo studies showed improved blood glucose levels and glucose tolerance in prediabetic rats. These results suggest that koro kratok tempeh enriched with P. indica leaves could be a promising functional food for regulating blood glucose.
Co-Authors Bannan Muthi'tul Af'idah Dina Mustika Rini Eka Fitri Yanti Eka Fitri Yanti, Eka Fitri Larisa Tania Maharani, Trias Mohammad Rofik Usman Mohammad Rofik Usman Nur Nadia Faridha Sholihatil Hidayati