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All Journal Polygon: Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Konstanta : Jurnal Matematika dan Ilmu Pengelatuan Alam
Ensu Ensu
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Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Immunology & microbiology Mathematics

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Identifikasi Senyawa Metabolit Sekunder Sebagai Senyawa Kompleks pada Tanaman Tradisional Safitri Rahmat; Nadila Nadila; Deswita Deswita; Sasmita Putri Hairani; Yeyen Yeyen; Ensu Ensu
Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Vol. 3 No. 5 (2025): September : Polygon : Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/polygon.v3i5.747

Abstract

Various recent studies have shown that natural active compounds contained in traditional and fermented plants play a crucial role in supporting human health. These compounds include flavonoids, polyphenols, tannins, saponins, alkaloids, organic acids, probiotics, and other phenolic compounds. Detection of these compounds is usually carried out through specific chemical reactions that allow researchers to more precisely identify the bioactive components. Their biological activities are diverse, including antioxidant, antibacterial, anti-inflammatory, and antimicrobial properties, which work to protect the body from cell damage and infection. Natural compounds are considered promising agents for disease prevention and health promotion due to their broad biological activities. The fermentation process has been shown to increase the content of bioactive compounds while lowering the pH of the medium, creating conditions unfavorable for the growth of pathogenic bacteria. Furthermore, probiotics that develop during fermentation play a role in maintaining the balance of the gut microbiota, strengthening the immune system, and improving digestive health. Fermented products are widely recognized as functional foods because they contain beneficial probiotics and enhanced bioactive compounds. These naturally derived products, rich in secondary metabolites, have also been shown to have significant physiological effects, such as lowering cholesterol levels, controlling blood sugar, and maintaining stable blood pressure. This makes natural ingredients and fermented products not only sources of nutrition but also have great potential for development as functional foods and traditional herbal medicines. This highlights the importance of integrating traditional knowledge with modern scientific approaches in developing functional foods and herbal medicines. Therefore, research on natural bioactive compounds and the role of fermentation in enhancing their effectiveness is highly relevant to supporting sustainable public health.  
Skrining Fitokimia Daun Katang – Katang (Ipomoea Pescaprae L. ) Ayuni Setiawati; Ensu Ensu; Muhammad Said; Yeyen Yeyen; Kristina Tresia Leto
Konstanta : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 1 (2025): Jurnal Matematika dan Ilmu Pengelatuan Alam
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/konstanta.v3i1.4767

Abstract

Phytochemistry is a method used to determine the compounds found in plant essence. Phytochemical identification is carried out using chemical substances used in a reaction to determine the collection of secondary metabolite compounds. Indonesia is a country that has various types of medicinal plants, one of which is the leaves of Katang-katang (Ipomoea pes-caprae). Katang-katang is a tropical vine that is easy to find and belongs to the Convolvulaceae family. The utilization of this medicinal plant is one of the alternatives in an effort to treat a disease.  Along the road in the sandy beach area, many of these plants are found growing creeping on the edge of the shoreline, this plant has a trumpet-like flower and is known as Katang-katang (Ipomoea pes-caprae). (Ipomoea pescaprae L.). Empirically, people often use katang-katang plants to treat infections in wounds, relieve pain, and as antioxidants. The active compounds of katang-katang as antibacterial are terpenoids, steroids, saponins, tannins and flavonoids. The active compound that plays the most role is thought to be the flavonoid compound content.
Co-Authors Ayuni Setiawati Deswita Kristina Tresia Leto Muhammad Said Nadila Nadila Safitri Rahmat Sasmita Putri Hairani Yeyen Yeyen