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INDONESIA
JURNAL JAMU KUSUMA
Published by Politeknik Kesehatan Kementerian Kesehatan Surakarta
ISSN : 27980332     EISSN : 2798558X     DOI : https://doi.org/10.37341/jurnaljamukusuma.v2i2.30
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology
FOCUS AND SCOPE JOURNAL OF JAMU KUSUMA Journal of Jamu Kusuma is a journal published by Pusat Unggulan IPTEKS Pemanfaatan Jamu Indonesia untuk Peningkatan Derajat Kesehatan Masyarakat (PUI PUJAKESUMA) Health Polytechnic of Surakarta that publishes scientific papers for academics and practitioners. Journal of Jamu Kusuma is open access, welcoming, and inviting original and relevant research articles, literature studies, and special reports in the fields of traditional health, herbal medicine, and natural pharmaceuticals. This journal is published twice a year in June and December. Journal of Jamu Kusuma welcomes and invites researchers from all over the world to submit their papers (original research articles, systematic reviews, and case studies) for publication in this journal. All papers are published immediately upon acceptance. This journal covers original research articles, review articles, and case studies. The scope of this journal includes, but is not limited to the research results of : Traditional health, Herbal medicine, and Natural pharmaceuticals
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 76 Documents
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PHYSICAL STABILITY OF HAND WASHING SOAP PREPARATIONS LIME ESSENTIAL OIL (Citrus aurantifolia) Definingsih Yuliastuti; Dessy Ratna Sari; Nina Melinda Erzaputri
Jurnal Jamu Kusuma Vol. 5 No. 2 (2025): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v5i2.151

Abstract

The human hand's palm is highly susceptible to the spread of bacteria and microorganisms, which can lead to infection. Pharmaceutical preparations that are able to kill germs and bacteria are soaps. Lime (Citrus aurantifolia) is a type of plant that contains essential oils that have antibacterial activity and can be used as an active ingredient in soap formulations. The purpose of this study was to determine the effect of storage cycles on the results of the physical stability test of hand soap preparations formulated with lime essential oils using the cycling test method. This test method was carried out for 6 cycles at temperatures of 4°C and 40°C for 24 hours each by testing several parameters of the physical stability of hand soap preparations, including organoleptic, homogeneity, pH, viscosity, and foam height. The results of the organoleptic stability of the soap preparation were in the form of a thick, yellow liquid and had a distinctive lime odour. The soap preparation was homogeneous during 6 cycles of storage, with an average pH of 5.98, a viscosity of 524-578 cPs, and an average foam height of 52 mm. The results of data analysis in the stability test using one-way ANOVA showed no significant difference between storage cycles, which means that the soap preparation was stable during the storage cycle.
FORMULATION AND PHYSICAL QUALITY TESTING OF MORINGA LEAVES AND GINGER COMBINATION TEA BAGS IN AN EFFORT TO LOWER BLOOD PRESSURE Pramita Yuli Pratiwi; Sigit Tri Ambarwanto; Titik Lestari; Irma Wati Ngadimon
Jurnal Jamu Kusuma Vol. 5 No. 2 (2025): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v5i2.153

Abstract

Functional foods, including functional beverages, play a crucial role in public health, including lowering blood pressure. In addition to health and nutritional aspects, food quality can be determined by its taste and the quality of natural ingredients. One such product is tea bags made from moringa leaves and ginger. Flavonoids, a secondary metabolic compound in moringa leaves and ginger, can be beneficial for health. This study aimed to determine the optimal formulation and to conduct physical quality tests on a combination of moringa leaves and ginger tea bags using two formulas. The tea bag formula used was a combination of moringa leaves and ginger with a ratio of F1 (2:1) and F2 (1:2). Physical quality tests were conducted in the form of pH, water content, organoleptic, and hedonic tests on 20 respondents. The results of the organoleptic test showed that F1 had a brown color, a moringa flavor with a ginger sensation, and a distinctive moringa odor, while F2 had a brown color, a ginger flavor with a moringa sensation, and a distinctive moringa odor. The pH test showed that F1 had a pH of 6.07, while F2 had a pH of 6.52. The water content test showed F1 results of 0.91% and F2 1.45%. The hedonic test showed that F1 preferred color, F2 preferred aroma, and F2 preferred taste. This study concludes that the physical quality tests of F1 and F2 are in accordance with the established quality standards, while the hedonic test preferred F2 with a percentage of color, aroma, and taste of 52.27%.
DEVELOPMENT AND PHYSICOCHEMICAL CHARACTERIZATION OF AN ECO-FRIENDLY BODY SCRUB FROM AVOCADO PEEL (Persea americana Mill.) Inas Dayini Febrianty; Dyan Wigati
Jurnal Jamu Kusuma Vol. 6 No. 1 (2026): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v6i1.162

Abstract

Continuous exposure to sunlight, environmental pollutants, and daily activities can adversely affect skin health, increasing the demand for effective skincare products. Body scrubs formulated with natural ingredients have gained considerable attention due to their exfoliating and antioxidant properties. Avocado (Persea americana Mill.) peel, an agricultural by-product, is rich in bioactive compounds with potential applications in cosmetic formulations. This study aimed to develop a body scrub containing avocado peel powder and evaluate its physicochemical characteristics, skin hydration effect, and consumer acceptability. An experimental laboratory study was conducted to formulate body scrubs incorporating avocado peel powder at varying concentrations. The formulations consisting of F0 (0%), F1 (2.5%), F2 (5.0%), and F3 (7.5%) avocado peel powder (Persea americana Mill.) were evaluated for organoleptic properties, homogeneity, spreadability, and pH. Skin hydration was measured before and after four weeks of product application, while consumer acceptability was assessed through a hedonic test involving trained panelists. All formulations demonstrated acceptable physicochemical characteristics, including uniform appearance, good homogeneity, appropriate spreadability, and pH values compatible with skin physiology. Significant improvements in skin hydration were observed across all formulations after four weeks of regular use. Among the tested formulations, Formula 1 (F1) received the highest hedonic scores, indicating the greatest level of panelist preference. Conclusion: Avocado peel powder exhibits promising potential as a natural exfoliating agent in body scrub formulations. The developed products possessed satisfactory physicochemical properties, enhanced skin hydration, and received high consumer acceptance, supporting the valorization of avocado peel as a sustainable and value-added ingredient in cosmetic applications.
MICROBIOLOGICAL QUALITY EVALUATION OF TURMERIC–TAMARIND JAMU BASED ON TOTAL PLATE COUNT AT NGEPOS MARKET, KLATEN REGENCY Muhammad Anugerah Alam Waris; Ronal Tolkhah
Jurnal Jamu Kusuma Vol. 6 No. 1 (2026): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v6i1.150

Abstract

Turmeric–tamarind jamu is a widely consumed ready-to-drink traditional herbal beverage in Indonesia. Because it is commonly prepared and sold under non-sterile conditions, microbiological quality is an important aspect of consumer safety and regulatory compliance. Total Plate Count (TPC) is a standard indicator used to assess the microbial quality of food and beverage products and to determine compliance with microbiological standards. One milliliter of turmeric–tamarind jamu was homogenized with 9 mL of sterile distilled water to obtain a 10⁻¹ dilution. Serial dilutions were prepared up to 10⁻⁵. One milliliter from each dilution was inoculated in duplicate onto sterile Petri dishes, followed by the addition of 10 mL of Plate Count Agar (PCA). The plates were gently mixed, allowed to solidify, and incubated in an inverted position at 37 °C for 24–48 h. Sterility controls were included for the medium, diluent, and working environment. Colony-forming units were enumerated using a colony counter, and the average TPC was calculated from countable plates. The results showed that turmeric–tamarind jamu from the first seller had a TPC value of 2.28 × 10² CFU/mL, while that from the second seller had a TPC value of 2.14 × 10² CFU/mL. These values were well below the maximum permissible microbial limit specified in Badan Pengawas Obat dan Makanan (BPOM) Regulation No. 29 of  2023 for boiled herbal preparations (<5×10⁷ CFU/mL), indicating that all samples complied with the applicable microbiological quality standards.
THE EFFECT OF BLACK SESAME SEEDS (Sesamum indicum) ON INCREASING SERUM FERRITIN LEVELS FOR ANEMIA PREVENTION IN PREGNANT WOMEN Ika Yuni Susanti; Sri Rahayu; Diyah Fatmasari
Jurnal Jamu Kusuma Vol. 6 No. 1 (2026): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v6i1.160

Abstract

Iron deficiency is the root cause of most cases of anemia. Iron is needed to address all physiological changes that occur during pregnancy, including fetal growth and development and the prevention of complications. Sesame seeds provide an additional source of iron. The prevalence of iron deficiency anemia in Indonesia among pregnant women, according to the 2021 Household Health Survey, was 24.5%. The prevalence in East Java Province in 2021 was 25.3%, while in Mojokerto Regency in 2021 it was 29.26%. The aim was to test the effect of administering black sesame seed capsules (Sesamum indicum) on increasing serum ferritin levels in pregnant women. This study used a quasi-experimental method with a one-group pretest-posttest design. The sample consisted of 28 pregnant women in their second trimester, 12-24 weeks of gestation, at the Bangsal Community Health Center in Mojokerto Regency. The treatment consisted of iron supplementation tablets (60 mg of elemental iron and 0.4 mg of folic acid) supplemented with black sesame seeds for 14 days, at a dose of 200 mg, taken once daily in the evening after meals. Serum ferritin examination using the ELFA (enzyme-linked fluorescent immunoassay) method. The study was conducted in September-October 2024. The results of the study obtained serum ferritin levels of pregnant women for Mean before intervention 42.57 µg / mL and Mean after intervention 44.93 µg / mL and a Delta difference (Δ) of 2.36 µg / mL. The results of the Wilcoxon test obtained a Significance value (Sig) of 0.001 <α 0.05 there is an effect of administering black sesame seed capsules (Sesamum indicum) on increasing serum ferritin levels in pregnant women. Black sesame seeds can be used as an alternative non-pharmacological treatment to increase hemoglobin levels in pregnant women if consumed regularly as an effort to prevent anemia by utilizing local plants as functional foods that are around us.
ANALYSIS OF TOTAL FLAVONOID CONTENT EXTRACT OF JACKFUIT SEED (Artocarpus heterophyllus) Oemeria Shitta Subadra; Definingsih Yuliastuti; Nur Habibah
Jurnal Jamu Kusuma Vol. 6 No. 1 (2026): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v6i1.164

Abstract

Jackfruit, known for its sweet taste and attractive color, contains seeds that offer numerous benefits yet are frequently discarded. The starch content and chemical compounds within jackfruit seeds provide various health benefits. The red and yellow hues observed in jackfruit seed extract reflect the chemical compounds present. This study aimed to identify the phytochemical constituents of jackfruit seeds and determine their total flavonoid content. The methodology involved extracting the seeds by boiling them until the water volume was reduced to half of the initial amount, performing phytochemical screening, and quantifying total flavonoids to assess their concentration in the extract. Phytochemical screening revealed the presence of flavonoids, alkaloids, saponins, and tannins. The equation derived for the total flavonoid content analysis was Y = 0.0031x – 0.1618, resulting in a total flavonoid content of 2.60 mgRE/g of jackfruit seed extract.

Page 8 of 8 | Total Record : 76

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