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Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)

IJND
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Published by Universitas Alma Ata Yogyakarta

ISSN : 23033045 EISSN : 2503183X DOI : -

Core Subject : Health, Education,

Health Professions Medicine & Pharmacology Public Health Other

Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) abbreviated IJND (p-ISSN 2303-3045 and e-ISSN 2503-183X) is a peer-reviewed scientific journal publishing updated research and non-research articles in the area of nutrition and dietetics. This journal is published three times annually (January, May, and September) by Alma Ata University Press in collaboration with Indonesian Nutrition Association (Persatuan Ahli Gizi Indonesia).

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Articles 6 Documents

Search results for , issue "VOLUME 6, ISSUE 1, 2018" : 6 Documents clear

Antidiabetic effect of Centella asiatica extract (whole plant) in streptozotocin nicotinamide-induced diabetic rats Arwin Muhlishoh; Brian Wasita; Adi Magna Patriado Nuhriawangsa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAKLatar belakang: Pegagan (Centella asiatica) telah digunakan untuk pengobatan diabetes mellitus. Namun dosis efek anti diabetes ini belum diteliti.Tujuan: Untuk menguji pengaruh variasi dosis ekstrak pegagan (seluruh bagian tanaman) terhadap kadar gula darah, asupan makanan, dan berat badan pada tikus model diabetes mellitus yang diinduksi Streptozotocin Nicotinamide.Metode: Tiga puluh enam tikus Wistar jantan dibagi menjadi enam kelompok perlakuan berbeda: kontrol negatif, kontrol positif, kontrol obat (metformin 45 mg/KgBB/hari), ekstrak pegagan 300 mg/KgBB/hari, 600 mg/KgBB/hari, 1200 mg / KgBB / hari. Pemberian ekstrak pegagan (seluruh bagian tanaman) dan metformin dilakukan selama 28 hari. Kadar gula darah dianalisis menggunakan Glucose Oxidase Phenol Aminoantipyrina Peroxidase (GOD-PAP) sebelum dan sesudah perlakuan. Berat badan dan asupan makanan diukur setiap satu minggu. Data dianalisis menggunakan One Way ANOVA dengan tingkat kepercayaan 95%.Hasil: Pemberian variasi dosis ekstrak pegagan dan metformin secara signifikan menurunkan kadar gula darah, meningkatkan berat badan dan memperbaiki asupan makanan (p = 0,00). Kadar gula darah dan asupan makanan pada kelompok ekstrak pegagan (seluruh bagian tanaman) dosis tinggi (1200 mg / KgBB / hari) lebih baik dibanding kelompok dosis rendah (300 mg / KgBB / hari) dan kelompok dosis sedang (600 mg / hari), dan memiliki efek yang sama dengan tikus yang diobati dengan metformin 45 mg / KgBB / hari.Kesimpulan: Dosis tinggi ekstrak pegagan (1200 mg/KgBB/hari) memiliki efek anti-diabetes yang lebih baik dibanding dosis lain, dan memiliki efek yang sama dengan kontrol obat.KATA KUNCI: gula darah, diabetes, pegagan, Streptozotocin nicotinamideABSTRACT Background: Centella asiatica has been used for healing diabetes mellitus. The dosage of this anti diabetic effect was yet to be explored.Objectives: To examine the effect of the variation in the dosage of C. asiatica extract (whole plant) on blood glucose levels, food intake, and body weight in Streptozotocin Nicotinamide induced diabetic rats.Methods: Thirty-six male Wistar rat were divided into six different groups of treatments: negative control, positive control, medication control (metformin 45 mg/KgBW/day), extract of C. asiatica 300 mg/KgBW/day, 600 mg/KgBW/day, 1200 mg/KgBW/day. Treatments of C. asiatica extract (whole plant) and metformin was done for 28 days. Blood glucose was analyzed using the Glucose Oxidase Phenol Aminoantipyrina Peroxidase (GOD-PAP) before and after treatment. Body weight and food intake were measured every one week. The data were analyzed using One Way ANOVA with 95% confidence level.Results: The administration of the variation in the dosage of C. asiatica extract and metformin significantly decrease blood glucose levels, increase body weight and improve food intake (p =0.00). Blood glucose level and food intake among high dosage of C. asiatica extract (whole plant) group (1200 mg/KgBW/day) is better than the low dosage group (300 mg/KgBW/day) and moderate dosage group (600 mg/KgBW/ day), and have the same effect with the rats treated with metformin 45 mg/KgBW/day.Conclusion: High dosage of C. asiatica extract (1200 mg/KgBW/day) had a better anti-diabetic effe than other dosages, and had the same effect with the medication control.KEYWORDS: blood glucose, Centella asiatica, diabetes, nicotinamide, Streptozotocin

Substitution of rice brand had the impact on organoleptic properties and nutritional value of yogurt Choirun Nisa; Veriani Aprilia; Lana Santika Nadia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAKLatar Bekalang: Indonesia dikenal sebagai negara agraris, beras merupakan makanan pokok warganya, dengan setiap tahun mampu memproduksi beras yakni 32 juta ton. Bekatul beras merupakan limbah hasil penggilingan padi yang biasanya digunakan sebagai pakan hewan, sebagai pangan fungsional mengandung banyak zat gizi yaitu protein, lemak, karbohidrat, serat kasar dan vitamin B1, namun konsumsinya masih rendah karena kandungan lemak yang tinggi menyebabkan mudah rusak, kurang tahan lama dan berbau tengik, sehingga perlu dilakukan versivikasi pangan guna meningkatkan konsumsi bekatul salah satunya dengan ditambahkan ke yogurt. Yogurt merupakan produk fermentasi susu dengan bakteri Lactobacillus bulgaricus dan Streptococcus thermophiles berikut manfaatnya yaitu sebagai sumber kalsium, anti bakteri, untuk mengurangi kolesterol, dan penderita obesitas.Tujuan: Untuk mengetahui pengaruh substitusi tepung bekatul terhadap sifat organoleptik dan nilai zat gizi pada produk yogurt bekatul. Metode: Jenis penelitian adalah eksperimental dengan menggunakan RAL (Racangan Acak Lengkap) dengan 4 perlakuan dan 2 kali ulangan. Sampel dalam penelitian ini adalah yogurt bekatul dengan formula yaitu P0 (175 g susu UHT: 0% bekatul), P1 (165 g susu UHT: 5% bekatul), P2 (155 g susu UHT: 10% bekatul), P3 (145 g susu UHT: 15% bekatul). Pada sifat organoleptik (uji kesukaan) yaitu dari rasa, aroma, tekstur, warna dan keseluruhan. Pada analisis nilai gizi yang diukur meliputi kadar air, abu, protein, lemak, karbohidrat, serat, gula reduksi, dan gula total.Hasil: Berdasarkan pengujian sifat organoleptik atau uji kesukaan yogurt substitusi tepung bekatul pada atribut warna, rasa, aroma dan keseluruhan, yogurt bekatul P1 (165 g susu UHT: 5% tepung bekatul) paling disukai panelis. Dari hasil pengujian nilai gizi yogurt bekatul P3 (145 g susu UHT: 15% bekatul) memiliki kadar abu, protein, lemak dan serat, gula total paling tinggi. Namun kadar air, karbohidrat, dan gula reduksi paling rendah. Kesimpulan: Makin banyak substitusi tepung bekatul, maka makin tinggi nilai gizi yogurt bekatul. Namun kesukaan panelis terhadap yogurt bekatul makin rendah.KATA KUNCI: yogurt bekatul, sifat organoleptik, nilai giziABSTRACTBackground: Indonesia is known as an agricultural country, rice is the staple food of citizens, each year capable of producing 32 million tons of rice. Rice bran was a waste of rice mill which is usually used as animal feed, as functional food contains many nutrients such as protein; fat; carbohydrate; crude fiber; and vitamin B1, but the consumption is still low because the high fat content causes easily damaged, less durable, and rancid smell. So, it is necessary to do food diversification to increase bran consumption, such as by addition to yogurt. Yogurt is a fermented milk product from Lactobacillus bulgaricus bacteria and Streptococcus thermophilus along with its benefits as a source of calcium, anti-bacterial, reducing cholesterol, and lowering of body weight.Objectives: To know the effect of rice bran substitution on organoleptic properties and nutritional value of rice bran yoghurt products.Methods: The study was experimental used complete randomized design with 4 treatments and 2 replications. The sample of this research was rice bran yoghurt with formula that were P0 (175 g of milk UHT: 0% bran), P1 (165 g of UHT milk: 5% bran), P2 (155 g of UHT milk: 10% bran), P3 (145 g UHT milk: 15% bran). Organoleptic properties (hedonic test) were analyzed from the taste, aroma, texture, color, and overall; whereas nutritional values measured were moisture, ash, protein, fat, carbohydrate, fiber, reducing sugar, and total sugar contents.Results: Based on organoleptic properties test in all parameters, P1 formula was most preferred by panelists. However, the highest of protein, fat, fiber content, and total sugar was obtained from formula of P3.Conclusions: The more substitution of rice bran into the yogurt, the higher nutritional value, although the panelist’s preference was getting lower.KEYWORDS: nutritional value, organoleptic properties, rice bran, yoghurt

Development of waffles by adding catfish bone flour (Pangasius hypophthalmus) and oyster mushroom powder (Pleurotus ostreatus) Putri Aulia Arza; Necia Anggela
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAK Latar belakang: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel dapat meningkatkan kadar kalsium pada waffel.Tujuan: Menganalisis substitusi tepung tulang ikan patin dan bubuk jamur tiram terhadap karakteristik sensorik dan kandungan kalsium wafel.Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah wafel tepung tulang ikan patin dengan 4 variasi substitusi , yaitu waffle dengan formula standar yaitu 77% tepung terigu, 33% tepung tulang ikan patin tanpa penambahan bubuk jamur (A), waffel dengan pengurangan tepung terigu dengan substitusi tepung tulang ikan patin 33% dan bubuk jamur 17% (B), waffle dengan substitusi tepung tulang ikan patin 33% dan 25% bubuk jamur (C), wafel dengan substitusi tepung tulang ikan patin 33% dan 34% bubuk jamur. Waffle diuji daya terima meliputi warna, aroma, rasa dan tekstur serta kadar kalsium.Hasil: Hasil dari evaluasi sensorik menunjukkan semua kategori hedonic yaitu aroma, rasa dan tekstur kecuali warna tidak berbeda nyata pada p>0,05. Formulasi terbaik diperoleh pada perlakuan B yaitu penambahan tepung tulang ikan patin dan bubuk jamur tiram masing-masing sebanyak 33% dan 17%. Penambahan tepung tulang ikan patin dan bubuk jamur meningkatkan kadar kalsium pada wafel yaitu masing-masing 12,53% dan 16,19% pada penambahan 33% tepung tulang ikan patin (control) dan 33% tepung tulang ikan patin: 17% atau bubuk jamur (formulasi terbaik) ecara berurutan.Kesimpulan: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel menurunkan daya terima waffle, tetapi meningkatkan kadar kalsium dari waffle. KATA KUNCI: tepung tulang ikan patin; bubuk jamur tiram; evaluasi sensorik; kandungan kalsium ABSTRACTBackground: The substitution of catfish bone flour and oyster mushroom powder to make the waffles have the function in increasing calcium on food.Objectives: To analyze the effects of catfish bone flour and oyster mushroom powder on sensory characteristics and calcium content of waffles.Methods: This was experimental study using random complete design. Samples were waffle of catfish bone flour with 4 different formula, those were 77% wheat flour and 33% of catfish bone flour (control), waffles with the decrease of wheat flour with 33% of catfish bone flour and 17% of oyster mushroom powder © and waffles with the decrease of wheat flour with 33% of catfish bone flour and 34% of oyster mushroom powder (D). Waffles were then evaluated for their hedonic evaluation and the content of calcium.Results: sensory evaluation showed all categories except color were not significantly different at p>0.05. The obtained results indicated that the addition of catfish bone flour and mushroom powder led to a pronounced increase calcium contents in the supplemented of waffles 12.53% and 16.19% at 33% of catfish bone flour (control) and 33% of catfish bone flour: 17% of mushroom powder (best formulation), respectively. Conclusion: The substitution of catfish bone flour and oyster mushroom powder in waffle decrease in acceptability. However, there was increased in calcium the content of waffle.KEYWORDS: catfish bone flour; oyster mushroom powder; sensory evaluation; calcium content

Anthropometric characteristics and dietery intake of swimming athletes with disabilities before the competition Mirza Hapsari Sakti Titis Penggalih; Mustika C N Dewinta; Kurnia M Solichah; Diana Pratiwi; Ibtidau Niamilah; Almira Nadila; Marina D Kusumawati; Christofer M Siagian; Rora Asyulia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAK Latar belakang: Kajian status gizi pada atlet renang merupakan hal yang fundamental karena berperan dalam menunjang performa. Sementara itu atlet difabel memiliki beberapa karakteristik yang berbeda dengan atlet biasa, sehingga perlu memperoleh perhatian tersendiri. Studi mengenai kajian status gizi pada atlet difabel di Indonesia belum pernah dilakukan, sehingga penulis mencoba mengkaji status gizi atlet difabel cabang olahraga renang dari aspek antropometri serta asupan makanan dan cairan.Tujuan: Mengkaji status gizi atlet renang difabel dari segi antropometri serta asupan makanan dan cairan.Metode: Subjek yang terlibat adalah atlet difabel renang sebanyak 18 orang (16 laki-laki dan 2 perempuan) berusia 15-34 tahun yang sedang menjalani masa karantina untuk persiapan ASEAN Para Games 2017 di Malaysia. Pengukuran antropometri meliputi komponen berat badan, tinggi badan, persen lemak, dan somatotype. Penentuan status gizi berdasarkan Indeks Massa Tubuh (IMT) dan Lingkar Lengan Atas (LLA). Kajian asupan makanan dan cairan dilakukan dengan wawancara recall 24-hours yang menanyakan asupan makan dalam satu hari terakhir dan Semi Quantitative Fluid Frequency yang menanyakan asupan cairan selama satu minggu terakhir. Seluruh data dianalisa secara deskriptif serta ditampilkan dalam bentuk rata-rata dan nilai simpang baku (SD).Hasil: Sebanyak 11 dari 18 atlet memiliki status gizi normal, sementara sisanya memiliki status gizi berlebih atau overweight. Hasil pengukuran persen lemak adalah 16% pada atlet laki-laki dan 29% pada atlet perempuan, lebih tinggi dari persen lemak atlet renang profesional (13% dan 26%). Somatotype atlet renang difabel didominasi kategori ectomorphic mesomorph. Asupan energi zat gizi makro dan mikro masih tergolong kurang dengan pemenuhan di bawah 80% dari kebutuhan yang direkomendasikan. Kesimpulan: Beberapa aspek antropometri belum sesuai dengan standar atlet profesional, dan pemenuhan asupan makanan serta cairan belum optimal sesuai dengan kebutuhan. Diperlukan pemberian diet dan latihan yang tepat untuk mencapai perawakan fisik terbaik dan meningkatkan asupan makanan.KATA KUNCI : difabel, renang, antropometri, asupan makan, status giziABSTRACTBackgrounds: In the strategy of fostering athletes’ performance, examining their nutrition status is essential as the guide to plan the proper diet and physical training. However, physical impairment in disabled athletes gives extra challenge in assessing the nutrition profile, particularly on anthropometric measurements.Objectives: To identify the nutrition status based on anthropometry value, food and fluid intake of disabled swimming athletes.Methods: Descriptive quantitative design was used in this study. Subjects participated in the study were 18 disabled swimmers in national training camp for 2017 ASEAN Para-Games. Anthropometry measurement consists of body weight, height, %body fat, and somatotype. Nutrition status was identified according to BMI and MUAC. Food and fluid intake were assessed using 24-hour dietary recall and Semi Quantitative Fluid Frequency Questionnaire. Descriptive statistical analysis was done using SPSS software version 16, and the result was presented in mean and deviation standard.Results: Nutrition status of athletes based on BMI and MUAC illustrated that 11 (61%) athletes had normal nutrition status, 6 (34%) were overweight, and 1 (5%) was obese. Body fat percentage for female and male athletes were 29% and 16%, respectively, higher than recommended value (26.6% and 13%) Endomorphic mesomoprh was dominant as the somatotype value of athletes, contradicted to standard value in professional swimmer (balanced mesomoprh or central). Dietary intake of athletes was found to be inadequate with %intake for energy, protein, fat, and carbohydrate were 55%, 66%, 79%, and 49%. The inadequate fluid intake was also found with the intake was 3222 ml/day.Conclusions: The results indicate that several anthropometry values such as %body fat and somatotype of disabled swimming athletes in this study were still differ from anthropometry standard of professional swimmers. Total energy, macro nutrients, micro nutrients, and fluid intake were inadequate compared to dietary recommendation.KEYWORDS: disabled athlete, swimming, anthropometry, dietary intake, nutrition status

Multiple micronutrients supplementation (sprinkles) increased energy and nutrient intake of children aged 1-3 years Yulinda Kurniasari; Siti Madanijah; Mira Dewi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAKLatar belakang: Usia balita merupakan periode emas (golden periods) dalam proses tumbuh kembang sehingga asupan zat gizi makro dan zat gizi mikro sangat dibutuhkan. Taburia merupakan bubuk multivitamin dan multimineral yang dimaksudkan untuk memenuhi kebutuhan zat gizi mikro anak dan mengatasi permasalahan kekurangan gizi mikro.Tujuan: Untuk menganalisis pengaruh pemberian Taburia terhadap perubahan asupan energi dan zat gizi anak usia 1-3 tahun.Metode: Desain penelitian adalah quasi experimental study dengan pretest postest control group design, dilakukan pada bulan Januari–Juli 2012 di wilayah Puskesmas Banjar Serasan Kecamatan Pontianak Timur sebagai wilayah intervensi dan di wilayah Puskesmas Tambelan Sampit Kecamatan Pontianak Timur sebagai wilayah kontrol. Pengumpulan data dilakukan pada 85 anak, terdiri dari 45 sampel dalam kelompok intervensi dan 40 sampel dalam kelompok kontrol yang dipilih secara purposive sampling. Uji beda pada karakteristik dianalisis dengan chi-square. Uji beda rata-rata perubahan asupan energi dan zat gizi antara kelompok intervensi dan kelompok kontrol dengan uji independent samples t-test. Asupan energi dan zat gizi pretest dan post test dalam satu kelompok dianalisis menggunakan paired samples t-test.Hasil: Hasil uji t-test terhadap rata-rata asupan energi dan zat gizi antara kedua kelompok menunjukkan adanya perbedaan secara bermakna, kecuali vitamin B12 (p<0,05). Rata-rata asupan energi dan zat gizi pretest dan post test setelah dua bulan intervensi menunjukkan adanya peningkatan yang signifikan(p<0,05).Kesimpulan: Pemberian Taburia menghasilkan pengaruh positif berupa peningkatan rata-rata asupan energi dan zat gizi. Peningkatan asupan energi secara statistik menunjukkan ada perbedaan yang bermakna antara kedua kelompok.KATA KUNCI: anak usia 1-3 tahun, zat gizi mikro, sprinkle, suplementasi, TaburiaABSTRACTBackground: Children under-five is the golden period in the process of child growth, therefore the macronutrient and micronutrient intake are needed. Taburia is a multiple micronutrients supplementation (sprinkles) that is intended to supply the multiple micronutrients needs of the child and resolve the micronutrient deficiencies problems of children.Objectives: To analyze the effect of Taburia intervention on the energy and nutrient intake of children under three years old.Methods: A quasi-experimental design was used to examine children’s energy and nutrient intake at baseline, one month, and two months after the Taburia supplementation. The study was carried out from January-July 2012 at community Health Centers Banjar Serasan as an intervention area and Community Health Centers of Tambelan Sampit as a control area. Data was collected on 85 children, consisting of 45 subjects of the intervention group and 40 subjects of the control group, selected by purposive sampling. Characteristic variables were analyzed by chi-square. Intake of energy and nutrients between the intervention group and the control group were analyzed using independent samples t-test. The average of energy and nutrients intake between pre-test and post-test in one group were analyzed using paired samples t-test.Results: Intake of energy and nutrients between the two groups showed significant differences, except for vitamin B12 (p<0.05). Intake of energy and nutrients between pre-test and post-test after two months of intervention showed a significant improvement (p<0.05).Conclusion: The multiple micronutrients intervention has a positive impact on increasing energy and nutrients intake.KEYWORDS: children, multiple micronutrient, sprinkle, supplementation, Taburia

Effect of loloh sembung (Blumea balsamifera) maturity stage on antioxidant activity I Gusti Ayu Wita Kusumawati; I Nengah Reyunika; Ida Bagus Agung Yogeswara; I Gede Mustika; I Made Wisnu Adi Putra; Umar Santoso; Yustinus Marsono
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAK Latar belakang: Loloh sembung (Blumea balsamifera) adalah minuman tradisional masyarakat Bali yang digunakan untuk mengobati penyakit. Perbedaan kematangan daun sembung akan mempengaruhi aktivitas antioksidan loloh sembung.Tujuan: Penelitian ini bertujuan untuk menentukan aktivitas antioksidan loloh sembung yang dibuat dari berbagai jenis kematangan daun sembung yang diekstrak dengan menggunakan pelarut air.Metode: Serbuk daun sembung pada tingkat kematangan yang berbeda (muda, dewasa dan tua) direbus untuk menghasilkan loloh sembung. Analisis kandungan antioksidan meliputi analisis total fenolik, total kandungan flavonoid dan aktivitas antioksidan ferric reducing antioxidant power (FRAP).Hasil: Hasil analisis menunjukkan bahwa daun sembung dengan tingkat kematangan tua menunjukkan kandungan total fenolik dan aktivitas antioksidan yang tinggi dibandingkan dengan daun dewasa dan muda, yaitu masing-masing sebesar 0,85±0,005 GAE/g dan 0,66 ±0,003 mmol Fe2+/g sampel. Sedangkan, daun dengan tingkat kematangan dewasa menunjukkan total flavonoid yang tinggi, yaitu sebesar 0,39±0,006 QE/g. Berdasarkan korelasi Pearson, perbedaan tingkat kematangan daun menunjukkan korelasi positif dengan kandungan total fenolik, total flavonoid dan aktivitas antioksidan (FRAP).Kesimpulan: Perbedaan tingkat kematangan daun sembung menunjukkan korelasi positif dengan kandungan total fenolik, total flavonoid dan aktivitas antioksidan (FRAP). Penelitian ini menunjukkan bahwa loloh sembung berpotensi sebagai minuman fungsional yang memanfaatkan kearifan lokal. KATA KUNCI: tingkat kematangan daun, total fenolik, total flavonoid, FRAP ABSTRACT Background: A Loloh sembung (Blumea balsamifera) is a traditional herbal drink from Bali and widely used to treat several diseases by Balinese people. Sembung leaf at different maturity stages would affect antioxidant activity of loloh sembung.Objectives: The objective of the research was determined antioxidant activity of loloh sembung prepare from different maturity stages of sembung leaf and extracted using water.Methods: Sembung leaves powder at different maturity stages (young, mature and old) was boiled to produce loloh sembung. The analyses of antioxidant activity of loloh sembung included total phenolic content (TPC), total flavonoid content (TFC) and ferric reducing antioxidant power (FRAP).Results: The results showed that old leaves were significantly higher in TPC and FRAP values compare to mature and young leaves, i.e 0.8575±0.005 GAE/g and 0.6625±0.003 mmol Fe2+/g sample respectively. However, the mature leaves revealed significantly high TFC, i.e 0.3972±0.006 QE/g. Based on Pearson’s correlation coefficient, the difference of maturity stage exhibited positive correlation with TPC, TFC and FRAP.Conclusion: The different of maturity stage exhibite showed positive correlation with TPC, TFC and FRAP. This study suggested that loloh sembung had a promising prospect as functional drink based on local wisdom.KEYWORDS: leaf maturity stage, loloh sembung, total flavonoids, total phenolic (italic)

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