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Exploring Water Henna Flower (Impatiens balsamina L.) Pigment as an Alternative Indicator for Acid-Base Titration Yuliantini, Anne; Funay, Riska; Asnawi, Aiyi; Emawati, Emma
Jurnal Kartika Kimia Vol 8 No 1 (2025): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v8i1.875

Acid-base titration is a common technique used in quantitative analysis in laboratories, with the indicator playing a crucial role in the process. However, synthetic indicators are often costly and can contribute to environmental pollution. As a result, there is a need for alternative, natural acid-base indicators that are affordable and easily accessible. One potential natural indicator is anthocyanin, a pigment found in plants. This study aims to develop an alternative acid-base indicator from the anthocyanin extract of water henna flowers and evaluate its performance in acid-base titrations. The process involved preparing the water henna flower extract, determining its dissociation constant (pI), and testing its effectiveness in acid-base titrations. The pI was found to be 4.22, and the extract exhibited a color change within the pH range of 3.22-5.22, making it suitable for use in acid-base titrations. The water henna flower extract successfully showed clear color transitions at the endpoint of base titrations and provided results comparable to those obtained using methyl orange, accurately determining HCl concentration and sodium bicarbonate levels. This suggests that water henna flower extract can be used as a cost-effective, easily prepared, and environmentally friendly alternative to synthetic indicators like methyl orange.

PENGARUH PENGOLAHAN TERHADAP KANDUNGAN RUTIN PADA DAUN SINGKONG Rachmawati, Winasih; Yuliantini, Anne; Saeful, Ade Kurnia
JURNAL FARMASI GALENIKA Vol 8 No 2 (2021): Jurnal Farmasi Galenika Vol 8 No 2
Publisher : Universitas Bhakti Kencana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70410/jfg.v8i2.193

Daun singkong diketahui mengandung rutin sebagai senyawa bioaktif. Tanaman ini memberikan banyak manfaat dalam pengobatan salah satunya sebagai antioksidan. Telah dilakukan penelitian untuk mengevaluasi pengaruh perbedaan pengolahan daun singkong (Manihot esculenta Crantz) terhadap kandungan rutin. Adapun pengolahan daunnya adalah sebagai berikut: segar, dikukus dan direbus. Analisis senyawa rutin ditentukan dengan spektrofotometer sinar tampak setelah dikompleksasi dengan aluminium klorida. Prosedur yang dilakukan telah divalidasi untuk larutan standar menunjukkan linieritas (R2>0,99) dengan batas deteksi dan batas kuantifikasi masing-masing sebesar 0,66 dan 2,21 g/mL. Metode validasi spektrofotometri tampak untuk kuantifikasi rutin pada daun singkong memenuhi persyaratan linieritas, sensitif, presisi, spesifik, dan akurat. Kadar rutin pada daun singkong segar, kukus dan rebus masing-masing adalah 1,94, 1,7 dan 1,22% b/b. Dapat disimpulkan bahwa pengolahan daun singkong dapat menurunkan kadar rutin.

Pemanfaatan Hidroponik untuk Tanaman Herbal yang Berkhasiat Meningkatkan Imunitas Tubuh dalam Mencegah Covid-19 Andriansyah, Ivan; Suhadirman, Aris; Maulana, Mamay; Yuliantini, Anne; Oktafiani, Hani
Jurnal Abdimas Kartika Wijayakusuma Vol 2 No 1 (2021): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Abstrak: Saat ini, sangat sulit untuk mendeteksi pandemik dan masa inkubasinya pun lama, sekitar 14 hari, yang membuat orang terjangkit tidak mendapatkan gejala spesifik sehingga penularan akan terjadi dengan cepat. Oleh karena itu, kita perlu memelihara imunitas tubuh dengan cara mengonsumsi makanan yang dapat meningkatkan imunitas tubuh. Salah satu cara untuk meningkatkan imunitas adalah dengan mengonsumsi tanaman herbal. Pada masa ini, banyak perumahan yang memiliki lahan terbatas sehingga memiliki kesulitan untuk menanam. Penggunaan hidroponik akan mengatasi masalah lahan tersebut sehingga akan sesuai dengan daerah yang sedikit lahan. Dalam hal ini, tanaman obat dapat ditanam dengan cara hidroponik. Metode yang digunakan adalah dengan memberikan edukasi tentang tanaman herbal dan pembuatan sistem hidroponik. Pengabdian dimulai dengan cara memberikan penjelasan tentang manfaat tanaman herbal terhadap masyarakat. Lalu, dilanjutkan dengan pemberian penjelasan kelebihan sistem hidroponik. Pembuatan sistem hidroponik dilakukan bersama masyarakat sekitar, menggunakan sistem Nutrient Film System. Dari hasil post tes, masyarakat paham mengenai kelebihan hidroponik dan tanaman herbal. Kata kunci: Covid, Hidroponik NFT, Tanaman Herbal

Herbal-Based Community Training For Hypertension Prevention Using TENSITEA Anggraeni, Vina Juliana; Roni, Asep; Mutmainah, Siti Saidah; Yuliantini, Anne; Dinata, Deden Indra
Karya Kesehatan Siwalima Vol 4, No 2 (2025): September
Publisher : Lembaga Penerbitan Fakultas Kesehatan, Universitas Kristen Indonesia Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54639/kks.v4i2.1687

Hypertension remains one of the most prevalent non-communicable diseases worldwide and is increasingly becoming a health burden in Indonesian communities. Limited knowledge about hypertension and the lack of access to preventive strategies contribute to its high incidence in rural areas. This community empowerment program was conducted to improve public understanding of hypertension and to provide practical training on the production of a herbal tea formulation, known as Tensi Tea, using locally available ingredients such as breadfruit leaves, bay leaves, and cinnamon. The activity took place in Mandalawangi Village and involved community members, local health cadres, and students. The program was implemented in several stages, including educational sessions on hypertension prevention, interactive discussions, and hands-on training in harvesting, processing, and packaging herbal ingredients into tea bags. Participants were actively engaged, demonstrated high enthusiasm, and were able to produce the herbal tea product independently by the end of the training. The results showed an increase in community knowledge regarding risk factors and prevention of hypertension, as well as enhanced skills in producing a simple herbal preparation that has the potential to support both health promotion and local economic opportunities. In conclusion, education on hypertension prevention, accompanied by training on herbal tea, is an effective strategy to empower communities. It is recommended that similar programs be expanded to other rural areas and supported by local health services to ensure sustainability.

Analisis sidik jari herba pegagan (Centella asiatica (L.) Urb) di daerah Jawa Barat menggunakan metode spektrofotometri FTIR kombinasi dengan PCA Andriansyah, Ivan; Gumilar, Hasna Fadhilah; Yuliantini, Anne; Juanda, Dadang
Jurnal Agrotek Ummat Vol 9, No 4 (2022): October
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i4.10949

Centella asiatica is a plant that has many benefits and is included in 50 types of medicinal plants that are often used as traditional medicine. Lack of quality control of traditional medicine can lead to a lot of fraud. A multi-component approach such as fingerprint patterns can be used for quality control of traditional medicinal raw materials. The purpose of this study was to determine the fingerprint pattern of Centella asiatica using the FTIR method combined with PCA. The method used is the measurement of the spectrum using FTIR at wave numbers 4000-650 cm-1 with a resolution of 4 cm-1. The fingerprint pattern of Centella asiatica in West Java obtained scores plot values of PC-1 against PC-2 81% (PC-1 45% and PC-2 36%) West Java Centella asiatica herbs cannot be in the same quadrant, Centella asiatica Sumedang area is in quadrant one, Bandung, Pangandaran and Sukabumi areas are in quadrant two and Bogor is in quadrant three. The validation of the PCA analysis showed a plot score of 73% (PC-1 44% and PC-2 29%) and the eigenvalues of PC-1 and PC-2 were 3.379 and 2.705, respectively. The FTIR method combined with PCA can classify each variabel from each plant by determining the number of selected main components. Obtained fingerprint profile of 96% ethanol extract of Centella asiatica herb in the area of West Java using FTIR obtained spectrum results from these 5 types of samples, combined with PCA. The fingerprint profile in the Score plot shows that Sumedang Centella asiatica has differences with the areas of Bandung, Bogor, Pangandaran, and Sukabumi.

ANALISIS PROKSIMAT PADA PRODUK PANGAN FUNGSIONAL KERUPUK JAMUR TIRAM COKLAT (PLEUROTUS CYSTIDIOSUS) DENGAN VARIASI METODE PEMASAKAN MENGGUNAKAN MINYAK DAN PASIR Anne Yuliantini; Emma Emmawati; Yuni Kartika
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.50-65

Crackers are a popular food, but are often considered to have low nutritional value. An innovation involving the addition of brown oyster mushrooms, which are rich in protein and antioxidants, was carried out to increase their nutritional content. This study aims to analyze the nutritional content of crackers based on cooking methods, namely using oil and without oil. The analysis conducted includes sensory analysis (hedonic test) and proximate analysis (moisture, ash, fat, protein, carbohydrate, and crude fiber content). The hedonic test results showed that crackers fried with oil were preferred by panelists because of their taste and texture. However, in terms of nutritional value, crackers fried without oil had a higher value. The results of the proximate analysis showed that crackers cooked using oil contained 4.41% moisture, 2.22% ash, 2.79% fat, 5.99% protein, 84.46% carbohydrates, and 4.43% crude fiber. Meanwhile, crackers cooked using sand contained 6.75% moisture, 2.79% ash, 6.13% protein, 78.05% carbohydrates, and 4.69% crude fiber. The cooking method has a significant effect on nutritional content, where cooking without oil tends to increase protein, carbohydrate, and crude fiber content. Meanwhile, cooking with oil increases fat and ash content and decreases moisture content.

Formulating Paper Soap with Coconut and Olive Oils: A Natural Solution for On-the-Go Hygiene Emma Emawati; Siti Aisyah Aprilia; Anne Yuliantini
Indonesian Journal of Herbal Science and Innovation Vol. 1 No. 2 (2025): Indonesian Journal of Herbal Science and Innovation (IJHerbSI)
Publisher : PT CENDEKIA SCIENCE AND TECHNOLOGY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64673/ijherbsi.v1i2.7

Paper soap served as a practical alternative for hand hygiene, especially for individuals with high mobility who required portable, lightweight, and hygienically stored products. This study aimed to formulate handwashing paper soap using a combination of coconut and olive oils, with potassium hydroxide (KOH) as the saponification agent, and to evaluate its quality based on the Indonesian National Standard (SNI) No. 2588:2017 for liquid hand soap. A laboratory-based pure experimental method was used to determine the optimal combination of ingredients. The soap base formulation that showed the most favorable characteristics consisted of coconut oil and olive oil mixed in equal proportions, with KOH as the alkali. This combination produced a liquid soap with good cleansing ability, softness, and skin moisture retention. The evaluation results showed that the final formulation met all quality parameters: a pH value of 9.37, foam height of 10.5 cm, and free fatty acid content of 0.985%. Among the two types of paper tested, dry cotton tissue proved to be the most suitable medium for soap application due to its excellent absorbency and even drying. Panelist testing further confirmed the acceptability of the product. Most respondents reported positive impressions regarding the product’s texture, foaming properties, and skin feel after use. The paper soap did not cause irritation or a burning sensation, and it was easy to use and dispose of, increasing its appeal for daily use and travel. In conclusion, the formulation successfully produced a functional and user-accepted paper soap that met national quality standards. The study demonstrated that natural ingredients could be effectively used to develop innovative hygiene solutions that are both practical and safe for everyday use.

Herbal-Based Community Training For Hypertension Prevention Using TENSITEA Vina Juliana Anggraeni; Asep Roni; Siti Saidah Mutmainah; Anne Yuliantini; Deden Indra Dinata
Karya Kesehatan Siwalima Vol. 4 No. 2 (2025): September
Publisher : Lembaga Penerbitan Fakultas Kesehatan, Universitas Kristen Indonesia Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54639/kks.v4i2.1687

Hypertension remains one of the most prevalent non-communicable diseases worldwide and is increasingly becoming a health burden in Indonesian communities. Limited knowledge about hypertension and the lack of access to preventive strategies contribute to its high incidence in rural areas. This community empowerment program was conducted to improve public understanding of hypertension and to provide practical training on the production of a herbal tea formulation, known as Tensi Tea, using locally available ingredients such as breadfruit leaves, bay leaves, and cinnamon. The activity took place in Mandalawangi Village and involved community members, local health cadres, and students. The program was implemented in several stages, including educational sessions on hypertension prevention, interactive discussions, and hands-on training in harvesting, processing, and packaging herbal ingredients into tea bags. Participants were actively engaged, demonstrated high enthusiasm, and were able to produce the herbal tea product independently by the end of the training. The results showed an increase in community knowledge regarding risk factors and prevention of hypertension, as well as enhanced skills in producing a simple herbal preparation that has the potential to support both health promotion and local economic opportunities. In conclusion, education on hypertension prevention, accompanied by training on herbal tea, is an effective strategy to empower communities. It is recommended that similar programs be expanded to other rural areas and supported by local health services to ensure sustainability.

Analisis Proksimat pada Produk Pangan Fungsional Kerupuk Jamur Tiram Coklat (Pleurotus cystidiosus) dengan Variasi Metode Pemasakan Menggunakan Minyak dan Pasir Anne Yuliantini; Emma Emmawati; Yuni Kartika
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.44-58

Crackers are a popular food, but are often considered to have low nutritional value. An innovation involving the addition of brown oyster mushrooms, which are rich in protein and antioxidants, was carried out to increase their nutritional content. This study aims to analyze the nutritional content of crackers based on cooking methods, namely using oil and without oil. The analysis conducted includes sensory analysis (hedonic test) and proximate analysis (moisture, ash, fat, protein, carbohydrate, and crude fiber content). The hedonic test results showed that crackers fried with oil were preferred by panelists because of their taste and texture. However, in terms of nutritional value, crackers fried without oil had a higher value. The results of the proximate analysis showed that crackers cooked using oil contained 4.41% moisture, 2.22% ash, 2.79% fat, 5.99% protein, 84.46% carbohydrates, and 4.43% crude fiber. Meanwhile, crackers cooked using sand contained 6.75% moisture, 2.79% ash, 6.13% protein, 78.05% carbohydrates, and 4.69% crude fiber. The cooking method has a significant effect on nutritional content, where cooking without oil tends to increase protein, carbohydrate, and crude fiber content. Meanwhile, cooking with oil increases fat and ash content and decreases moisture content.

Pemberdayaan Komunitas PILAR SAP melalui Penerepan Pengendalian Mutu Sederhana pada Produk Herbal Rumah Tangga Vina Juliana Anggraeni; Asep Roni; Deden Indra Dinata; Anne Yuliantini; Ilyas Nur Fatahillah
Jurnal Pengabdian kepada Masyarakat (PEMAS) Vol. 3 No. 2 (2026): Mei 2026
Publisher : Yayasan Ran Edu Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63866/pemas.v3i2.128

Produksi minuman herbal rumah tangga di tingkat komunitas terus berkembang sebagai bagian dari pemanfaatan bahan alam lokal dan penerapan gaya hidup sehat. Namun, proses pengolahan produk herbal masih banyak dilakukan secara tradisional tanpa penerapan pengendalian mutu sederhana, sehingga berpotensi memengaruhi kualitas, keamanan, dan konsistensi produk. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas komunitas PILAR SAP dalam menerapkan pengendalian mutu sederhana pada produk herbal rumah tangga. Metode yang digunakan adalah pendekatan Asset Based Community Development (ABCD) melalui identifikasi potensi komunitas, penyuluhan, pelatihan praktik, pendampingan, dan evaluasi partisipatif. Kegiatan diikuti oleh 33 peserta yang terdiri atas orang tua dan anggota komunitas Sekolah Alam Purwakarta. Program meliputi pelatihan pembuatan minuman herbal serta penerapan uji pH dan uji organoleptik sebagai bentuk pengendalian mutu sederhana. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan keterampilan peserta dalam menjaga mutu, higienitas, dan konsistensi produk herbal rumah tangga. Peserta juga mampu menerapkan analisis sederhana secara mandiri pada produk yang dibuat. Kegiatan ini menunjukkan bahwa penerapan pengendalian mutu sederhana dapat menjadi pendekatan aplikatif dalam pemberdayaan komunitas untuk mendukung pengembangan produk herbal yang lebih aman dan berkualitas.

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