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Ronal T
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The Effect Of Maceration Extract And Sonication Extract Of Seeds Areca Nut ( Areca Catechu L.) On Antioxidant Activity On Dpph Free Radicals ( 1,1-Diphenyl-2-Picrylhydrazyl ) Ag. Kirwanto; Susilo Y; Ronal T
J-CEKI : Jurnal Cendekia Ilmiah Vol. 5 No. 1: Desember 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v5i1.14559

Abstract

Free radicals are relatively unstable molecules, having one or more unpaired electrons in their outer orbitals. These molecules are reactive in the emergence of various diseases such as inflammation, atherosclerosis, cancer and premature aging. The activity of these radicals can be inhibited by the work of antioxidants. Areca nut seeds are proven to contain phenolic compounds and have activity as free radical scavengers . This research is an experimental study because an experiment was conducted on the samples used, namely areca nut seeds. The results of the antioxidant activity test showed that the IC 50 value of the sonication extract was smaller than the maceration extract. Therefore, when compared with the IC 50 category table, the sonication extract is included in the group of substances that have stronger antioxidant activity than the maceration extract. This is indicated by the IC 50 value of 97.34 ppm which is classified as strong in the IC 50 category table. While the IC 50 value of the maceration extract is 145.063 ppm which is included in the medium category. However, the IC 50 values of both extracts are still far from the IC 50 value of vitamin E which is classified as a very strong antioxidant with an IC 50 value of 0.514 ppm.
Organoleptic and Hedonic Tests On Soft Candy Formulations From Essential Oil Active Ingredients Fennel Seeds (Foeniculum Vulgare) Ag. Kirwanto; Susilo Y; Ronal T
J-CEKI : Jurnal Cendekia Ilmiah Vol. 5 No. 1: Desember 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v5i1.14560

Abstract

One of the plants in Indonesia that is beneficial for health is fennel ( Foeniculum vulgare ). Fennel has long been known as a component of traditional medicine. The plant has been commercially cultivated for its oil. Fennel oil is known to have a strong effect on the digestive system as an appetite stimulant, increasing gastric secretion and bile content, having a carminative effect, and as an expectorant. All levels of society of all ages are very fond of candy. One type of candy that is widely circulated today is soft candy . Making soft candy from the active ingredient of fennel seed essential oil can be useful for overcoming health problems in a more practical and economical way. The purpose of this study was to determine the results of organoleptic and hedonic tests on the formulation of soft candy from the active ingredient of fennel seed essential oil ( Foeniculum vulgare ). The research method used was observational with a descriptive research design. The population used were students living in the Midwifery Department Dormitory of the Ministry of Health Polytechnic of Surakarta. The sampling technique was simple random sampling with a sample of 55 students. The research instrument used was a questionnaire. The ready-to-eat soft candy formula has a chewy texture, pale orange color, orange aroma, and sweet taste with a distinctive fennel seed flavor. Most respondents disliked it.
Co-Authors Ag. Kirwanto Susilo Y