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All Journal Indonesian Journal of Global Health research Buletin Penelitian Kesehatan
Sombuk, Hosiana Loisa
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Dentistry Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health

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Identification of Durian Root Composition as A Compound that can Reduce Blood Sugar Levels Sombuk, Hosiana Loisa; Sawasemariay, Oktoviandi; Nuryanti, Yayuk
Indonesian Journal of Global Health Research Vol 6 No 3 (2024): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v6i3.3153

Abstract

Durian is a fruit that can be used in the health sector. From the results of phytochemical tests, it was found that durian roots contain alkaloids, flavonoids, tannins, triterpenoids and saponins, each of which has functions as body metabolism, anti-oxidant, anti-bacterial, anti-diabetic, anti-microbial, hypocyclemia and glycogenesis. Some diabetes mellitus patients use durian root decoction regularly to lower blood sugar levels. Where diabetes mellitus (DM) is a chronic disease that occurs due to the pancreas not producing enough insulin or the body being unable to use the insulin produced effectively. The objective study to identify the composition of durian root as a compound that can lower blood sugar. This research uses a descriptive design. The research method involves conducting laboratory tests with graded solvent polarities according to the level of maceration extraction. The population and samples are durian roots that have been dried in the wind for 7 days. The research time will be September – November 2022 in the chemistry laboratory of the chemistry department, faculty of mathematics and natural sciences, University of Papua. The results of the phytochemical test for compounds contained in durian roots are alkaloids, flavonoids, tannins, triterpenoids and saponins. The compounds contained in durian roots are alkaloids, flavonoids, tannins, triterpenoids and saponins. Phytochemical test results of n-Hexane, Ethyl Acetate, Acetone, Ethanol and Aquades Extracts on Durian Roots; alkaloid test, flavonoid test, tannin test, triterpenoid test, saponin test, each of which has an influence on reducing blood sugar.
Analysis of Mineral and Vitamin Content in Sweet Potato Leaves and Their Potential Role in Hemoglobin Formation Nuryanti, Yayuk; Sombuk, Hosiana Loisa; Taher, Achmad
Buletin Penelitian Kesehatan Vol. 53 No. 2 (2025)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/bpk.v53i2.4085

Abstract

Background: Sweet potato leaves are widely consumed in Indonesia and have been traditionally used to help overcome anemia due to their mineral and vitamin content. This study aimed to analyze the mineral and vitamin C content of green and red sweet potato leaves and to assess their potential role in supporting hemoglobin formation. Methods: This type of research is descriptive by explaining the results of laboratory tests on water extracts and red and green sweet potato leaves. Samples of water extract from 10 red sweet potato leaves and 10 green sweet potato leaves. Meanwhile, for the leaf extract, each leaf was air-dried for 1 week and then placed in an oven at 1050C for 3 days until the weight remained constant. To analyze the minerals, samples were tested using a SHIMADZU Type AA-7800 Atomic Absorption Spectrophotometer (AAS). Vitamin C analysis was performed using the titration method. Results: The results of the study were obtained from the green leaf extract Fe 56.36 gr, Ca 1052.2 gr, Mg 3.3 gr. Red leaves Fe 55.46 gr, Ca 285.9 gr, and Mg 32.46 gr. The content of boiled water extract for 10 minutes Fe 0.15 mg/l, Ca 0.54 mg/l, Mg 1.9 mg/l. Pink leaves Fe 0.08 mg/l, Ca 0.745 mg/l, Mg 1.88 mg/l. Dark red leaves Fe 0.11 mg/l, Ca 0.95 mg/l, Mg 1.92 mg/l. Water extract with added sugar on green leaves Fe 0.04 mg/l, Ca 0.84 mg/l, and Mg 1.89 mg/l. Red leaves Fe 0.08 mg/l, Ca 1.27 mg/l, and Mg 1.91 mg/l. The vitamin C content of green sweet potato leaves is higher than that of red sweet potato leaves, indicating its potential as a more effective food source to increase hemoglobin levels and overcome anemia. Conclusion: Sweet potato leaves contain important nutrients, based on the results of extracts from green sweet potato leaves containing higher concentrations of minerals and vitamin C.  
Co-Authors Oktoviandi Sawasemariay Taher, Achmad Yayuk Nuryanti