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All Journal Jurnal Gizi dan Pangan Science Midwifery Jurnal Biosense Jurnal Medika: Medika
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.
Potential Therapeutic Effects of Tali Bamboo Leaf Tea (Gigantochloa apus) on Lipid Profile of Rats With Metabolic Syndrome Mujayanah, Ani Rosa Putri Ayu; Sari, Yulia; Listyawati, Shanti
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.114-116

Abstract

This study aimed to determine the potential of Tali bamboo leaf tea (Gigantochloa apus) on the lipid profile of metabolic syndrome rats. This study is an laboratory-based experimental study using 30 male Wistar rats with metabolic syndrom aged 8 weeks and weighed 150–250 g, that were divided into 5 groups namely negative control (K-), positive control (K+), and three intervention groups with intervention doses of bamboo leaf tea at 300, 600, and 900 mg/200 g BW for 28 days. The results showed that there were significant differences (p<0.05) in High- Density Lipoprotein Cholesterol (HDL-C) and Low-Density Lipoprotein Cholesterol (LDL-C) levels before and after intervention. Tali bamboo leaf tea has the potential to improve the lipid profile of rats with metabolic syndrome (p<0.001).
Improving Tuna Chili Product Quality at KWT Larasati through Food Safety Education Febrianti, Riska Ayu; Mujayanah, Ani Rosa Putri Ayu; Segara, Akbar Pandu; Narulita, Erlia; Neliana, Intan Ria; Dliyauddin, Moh
Jurnal Medika: Medika in progres
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/smsftw11

Abstract

Food safety is a crucial aspect of small-scale processed food production, particularly for fish-based products such as tuna chili sauce, which are highly susceptible to contamination and quality deterioration. This community service program aimed to improve the knowledge and awareness of members of Kelompok Wanita Tani (KWT) Larasati regarding the application of food safety principles in tuna chili sauce production. The program was conducted in 2025 at the KWT Larasati production site using an educational and participatory approach, including food safety counseling, interactive discussions, and on-site mentoring and observation. The effectiveness of the program was evaluated using pre-test and post-test instruments to assess changes in participants’ knowledge levels, as well as an observation checklist based on Good Manufacturing Practices for small and micro food enterprises (Cara Produksi Pangan Olahan yang Baik/CPPOB) to evaluate hygiene and sanitation practices. Data were analyzed using descriptive quantitative methods by comparing mean pre-test and post-test scores, and qualitative descriptive analysis of field observations. The results showed a substantial increase in the average food safety knowledge score from 48 to 85 after the educational intervention. Initial improvements were also observed in several food safety practices, including workers’ personal hygiene, equipment cleanliness, production flow arrangement to reduce the risk of cross-contamination, and the completeness of basic product labeling information. Although the implementation of food safety principles has not yet been fully consistent, this program proved effective as an initial step in enhancing food safety awareness and encouraging improvements in production practices. This community service program is expected to serve as a foundation for strengthening the sustainable implementation of CPPOB to improve the quality, safety, and competitiveness of tuna chili products in small-scale food enterprises.
Co-Authors Akbar Pandu Segara Candra Bumi Dliyauddin, Moh Erlia Narulita Febrianti, Riska Ayu Kurniawati, Fitria Lulus Mualimin Mentari Sekar Arum Neliana, Intan Ria Shanti Listyawati Syamsiar, Syamsiar