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All Journal Science Midwifery Jurnal Biosense
Mujayanah, Ani Rosa Putri Ayu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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OPTIMASI KOMBINASI KAYU SECANG, JAHE, DAN STEVIA DALAM MENINGKATKAN KANDUNGAN TOTAL FENOL: OPTIMASI KOMBINASI KAYU SECANG, JAHE, DAN STEVIA DALAM MENINGKATKAN KANDUNGAN TOTAL FENOL Arum, Mentari Sekar; Bumi, Candra; Mualimin, Lulus; Mujayanah, Ani Rosa Putri Ayu
JURNAL BIOSENSE Vol 8 No 3 (2025): Edisi Juli 2025
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v8i3.5540

Abstract

Tanaman herbal telah lama dimanfaatkan dalam pengobatan tradisional karena kandungan senyawa bioaktifnya, terutama fenol yang berfungsi sebagai antioksidan alami. Di antara tanaman tersebut, kayu secang (Caesalpinia sappan), jahe (Zingiber officinale), dan stevia (Stevia rebaudiana) dikenal memiliki potensi aktivitas antioksidan. Penelitian ini bertujuan untuk mengoptimasi kombinasi ketiga bahan tersebut guna meningkatkan kandungan total fenol dalam formulasi minuman herbal. Pendekatan eksperimen menggunakan metode Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD). Proses ekstraksi dilakukan melalui metode infusa pada suhu terkendali, dan kandungan fenol dianalisis menggunakan metode Folin-Ciocalteu dengan spektrofotometer UV-Vis. Hasil analisis statistik menunjukkan bahwa kayu secang memberikan pengaruh kuadratik yang sangat signifikan (p < 0,0001) terhadap peningkatan kadar fenol, sedangkan jahe dan stevia tidak menunjukkan pengaruh yang signifikan baik secara individu maupun interaksi. Model regresi yang dihasilkan signifikan (p = 0,0014) dan sesuai dengan data eksperimen. Grafik kontur menunjukkan bahwa kombinasi konsentrasi menengah antara kayu secang dan jahe menghasilkan kadar fenol tertinggi. Sementara itu, stevia lebih berperan sebagai pemanis alami tanpa kontribusi signifikan terhadap senyawa fenolik. Hasil ini menunjukkan bahwa pengoptimalan proporsi kayu secang dan jahe dapat secara signifikan meningkatkan potensi antioksidan minuman herbal, serta mendukung pengembangan produk fungsional berbasis bahan alami lokal.
Development of fiber-rich cake based on mocaf and hunkwe flour for hypercholesterolemia prevention Mujayanah, Ani Rosa Putri Ayu; Kurniawati, Fitria
Science Midwifery Vol 13 No 3 (2025): August: Health Sciences and related fields
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/midwifery.v13i3.2038

Abstract

Hypercholesterolemia is a metabolic disorder characterized by high blood cholesterol levels and is often associated with low fiber intake. In Indonesia, the prevalence of hypercholesterolemia remains concerning, affecting approximately 30% of the population and increasing with age. One way to prevent this condition is to increase the consumption of high-fiber foods. Sponge cake made from mocaf and hunkwe flour is an alternative in the development of functional food products based on local ingredients. Mocaf and hunkwe flour contain high fiber, especially water-soluble fiber, which can help lower cholesterol levels through the mechanism of binding bile acids, increasing lipid excretion, and inhibiting fat absorption in the intestine. This research was conducted using a randomized block design (RBD) with a single factor and six different treatment combinations of mocaf flour and hunkwe rations (90:10, 80:20, 70:30, 60:40, 50:50, and 40:60), each with four replications. Fiber content was analyzed using an enzymatic-gravimetric method and statistically tested using ANOVA and DMRT. The findings indicated treatments had a significant difference (p < 0.05). The largest amount of fiber content was found in the 40:60 formulation ratio (5.83%), and the smallest was in the 90:10 ratio (4.83%). The results imply that a greater percentage of hunkwe flour increases the fiber content in the final product. This formulation shows potential for development into a functional food that helps prevent hypercholesterolemia.
Co-Authors Arum, Mentari Sekar Candra Bumi Kurniawati, Fitria Mualimin, Lulus