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All Journal Jurnal Redoks : Jurnal Pendidikan Kimia dan Ilmu Kimia International Journal of Biomedical Nursing Review (IJBNR)
Nabila, Ananda
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Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health

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THE UTILIZATION OF CINNAMON (CINNAMOMUM CASSIA) AS A NATURAL MEDICINE FOR DIABETES MELLITUS TYPE 2: SYSTEMATIC REVIEW Nabila, Ananda; Amalia, Rahma Ahsani; Widiati, Veronika Mutiara; Saryono, Saryono
International Journal of Biomedical Nursing Review Vol 1 No 1 (2022): International Journal of Biomedical-Nursing Review (IJBNR)
Publisher : Fakultas Ilmu-ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijbnr.2022.1.1.6527

Abstract

Introduction: Diabetes mellitus is a metabolic disorder characterized by high blood glucose levels because the body cannot release or use insulin adequately. Diabetes mellitus has become a health problem whose prevalence continues to increase in society. WHO estimates an increase in the number of people with diabetes mellitus in Indonesia from 8.4 million in 2000 to about 21.3 million in 2030. One of the natural remedies that can be used to lower blood sugar levels is cinnamon (Cinnamomum cassia). Purpose: This systematic review aims to find out the effectiveness of cinnamon use against blood sugar reduction in people with diabetes mellitus. Methods: Journals are derived from electronic databases such as Google Scholar, PubMed and Science Direct, published from 2017 to 2021. Keywords used: cinnamon, diabetes mellitus, and benefits. Discussion: Bioactive content in cinnamon, flavonoids, can lower blood sugar levels by affecting glucose and insulin function in the body. The action mechanism of cinnamon by increasing the sensitivity of insulin receptors includes activating 3-kinase P1 receptors and inhibiting tyrosinfosfatase, increasing the concentration of the fossilized IRS-1 substrate and its binding to 3-kinase PI, activating syntaseglyogen, stimulating glucose uptake, and activating kinase from insulin receptors. Conclusion: After a review of 7 journals, it can be concluded that the administration of cinnamon has the potential to lower blood sugar levels in patients with type-2 diabetes mellitus.
PENGARUH SUHU EKSTRAKSI DAN LAMA PENGGUMPALANTERHADAP KADAR DERAJAT ESTERIFIKASI (DE) EKSTRAK PEKTIN KULIT KAKAO (THEOBROMA CACAO L.) Ayun, Qurrata; Nabila, Ananda; Susanti, Reny Eka Evi
JURNAL REDOKS : JURNAL PENDIDIKAN KIMIA DAN ILMU KIMIA Vol 9 No 1 (2026): Jurnal Redoks : Jurnal Pendidikan Kimia dan Ilmu Kimia
Publisher : Program Studi Pendidikan Kimia STKIP Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33627/re.v9i1.4261

Abstract

Kulit buah kakao (Theobroma cacao l.) merupakan limbah pertanian yang berpotensi dimanfaatkan sebagai sumber pektin. Pektin sendiri memiliki nilai ekonomi tinggi dan yang menjadi salah satu parameter mutu dari pektin adalah nilai dari derajat esterifikasinya (DE). DE sendiri dipengaruhi oleh berbagai macam kondisi ketika proses ekstraksi pektin berlangsung. Kulit buah kakao sendiri mempunyai kandungan pektin sebesar 16,27%. Penelitian ini bertujuan untuk mengetahui pengaruh suhu ekstraksi dan lama penggumpalan pektin terhadap kadar DE pada proses ekstraksi kulit buah kakao. Beberapa tahapan yang dilakukan antara lain adalah preparasi sampel, proses ekstraksi kulit kakao, optimasi suhu ekstraksi dan optimasi lama penggumpalan pektin. Dalam setiap optimasi dilakukan analisis berat ekivalen, kadar metoksil, kadar asam galakturonat dan yang terakhir penentuan derajat esterifikasi pektin kulit kakao tersebut. Berdasarkan hasil penelitian maka disimpulkan bahwa suhu untuk proses ekstraksi adalah 80°C dengan lama penggumpalan pektin 16 jam yang menghasilkan DE optimum sebesar 72%, kadar metoksil 12,01%, kadar asam galakturonat 94,60% serta berat ekivalennya 666,67%. Hasil yang diperoleh tersebut menunjukkan bahwa kulitas pektin yang diperoleh telah memenuhi kriteria standar mutu IPPA yaitu pektin kulit kakao termasuk pektin metoksil tinggi (HMP).
Co-Authors Amalia, Rahma Ahsani Qurrata Ayun Saryono Saryono Susanti, Reny Eka Evi Widiati, Veronika Mutiara