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Ali Rahmat
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Research and Social Study Institute (RESSI) Prenggan, Kotagede, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55172
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Open Global Scietific Journal
Published by Research and Social Study Institute
ISSN : -     EISSN : 29617952     DOI : https://doi.org/10.33292/ogsj.v1i2.8
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
Open Global Scietific Journal (OGSJ) is a periodical publication from the IResearch and Social Study Institute (RESSI). Published semiannually, the journal has a goal to be a means of communication and dissemination of research results in Agriculture Sciences. Start Vol 1 Issue 2 Open Global Scientific Journal will publishes research articles, reviews/mini-reviews and letters in all areas of agricultural science. Topics covered include: 1. Agronomy 2. Plant breeding 3. Agricultural biotechnology (including tissue culture, molecular markers, molecular diagnostics, vaccines, genetic engineering, genome editing as well as synthetic biology) 4. Crop physiology and agroecology 5. Soil science and agroclimatology 6. Agricultural economics and rural sociology 7. Sustainable systems 8. Crop protection and Cultivation 9. Pharmacognosy and Pharmaceutical Development 10. Environmental implications of agricultural land 11. Environmental Sciences, including prevention and correction of adverse environmental effects (e.g., soil degradation, waste management, bioremediation)
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 43 Documents
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Flavonoid Content and Antioxidant Activity of Brown Rice: Method Temperature and Time Apriyanto, Mulono; Ariyanto, Anto; Ervayendri; Fitriani, Dita
Open Global Scientific Journal Vol. 4 No. 2 (2025): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i2.76

Abstract

Background: Brown rice contains bioactives, including flavonoids and carotenoids, which function as antioxidants. Polyphenols are flavonoid molecules that are widely found in plant life and have antioxidant properties. Antioxidants can help suppress or prevent oxidation of substrates. The body needs antioxidants to ward off free radicals.Aims: This study evaluated the antioxidant and flavonoid activities of brown rice extract, using ethanol for extraction in an ultrasonic bath. Each of the first and second Erlenmeyer flasks received 150 ml of ethanol for extraction.Methods: An ultrasonic bath operating at 47 kHz and 45 ºC was used for further extraction for either 20 or 30 minutes on the primary flask. The Erlenmeyer jar was also removed at 55 ºC after 20 or 30 minutes. Flavonoid quantifications began with dissolving 10 mg of brown rice extract in ethanol to reach a concentration of 1000 ppm. The content was homogenized until uniform, incubated, and the absorbance measured at 415 nm. To prepare an extract solution from 25 mg of extract, ethanol was added to make a total of 25 ml. The resulting extraction solution contained concentrations of 100, 200, 300, 400, and 500 ppm, with 1 mL of 0.4 mM DPPH solution added to each concentration.Results: Variations in extraction time and temperature did not significantly affect flavonoid levels (p>0.05), increasing extraction temperatures resulted in diminished antioxidant efficacy.Conclusion: The study confirmed the direct correlation between antioxidant capacity and flavonoid concentration, emphasizing that lower extraction temperatures yield better results.
Solid Bath Soap Formulation with Butterfly Pea Flower Extract (Clitoria ternatea) and Virgin Coconut Oil (VCO) Rejeki, Dwi Putri; Fitriani; Mardiana, Rosa
Open Global Scientific Journal Vol. 4 No. 2 (2025): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i2.77

Abstract

Background: Solid bath soap is a widely used cleansing product that must meet quality and skin safety requirements. The use of synthetic ingredients in commercial soaps has the potential to cause irritation, so developing natural soaps is a safer alternative. Butterfly pea flowers (Clitoria ternatea L.) are known to contain active compounds such as flavonoids, saponins, and tannins, which have antibacterial and antioxidant properties. Virgin coconut oil (VCO) serves as a good base for vegetable fat in the saponification process.Aims: This study aims to formulate a solid bath soap made from VCO with the addition of ethanol extract of butterfly pea flowers and to evaluate its physical characteristics and safety.Methods: The research was conducted experimentally using a maceration method using 96% ethanol to obtain butterfly pea flower extract. Solid soap was formulated in four formulas: one control formula without extract (F0) and three formulas with varying concentrations of butterfly pea flower extract (F1, F2, and F3). Evaluation of the preparations included organoleptic tests, homogeneity, pH, skin irritation tests, and preference tests.Results: The results showed that all soap formulas were solid, homogeneous, and organoleptically stable. The pH values ​​of formulas F1, F2, and F3 were within the soap pH range required by the Indonesian National Standard (SNI), while F0 did not meet the pH criteria for solid soap. Irritation tests showed that all formulas were safe and did not cause irritation in volunteers. Based on the preference test, formulas with low to medium extract concentrations were preferred by respondents.Conclusion/ Recommendation: Therefore, butterfly pea flower extract and VCO have the potential to be used as natural ingredients in safe and high-quality solid soap formulations.
Utilization of Garlic (Allium sativum) as a Functional Supplement to Enhance the Health and Performance of Cultured Fish: A Systematic Literature Review Permatasari, Sheny
Open Global Scientific Journal Vol. 4 No. 2 (2025): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i2.85

Abstract

Background: The increasing demand for aquaculture production requires the use of foods that not only meet nutritional needs but also promote fish health. The use of natural food additives has become an important alternative to reduce dependence on synthetic antibiotics. One of the most extensively studied natural food additives is garlic (Allium sativum). Garlic has been found to eliminate major pathogenic bacteria, strengthen immunity, improve health status, enhance growth, and increase flesh quality in freshwater fish. With its multifunctional properties, garlic represents a promising functional feed additive to enhance growth performance, food utilization, and stress resistance in cultured fish.Aims: This article was prepared using a systematic literature-review approach on the effects of garlic supplementation in aquaculture feeds.Methods: A systematic literature search was conducted for articles published within the last ten years in Scopus‐or SINTA‐indexed journals. The review included: (1) experimental studies investigating the effects of garlic supplementation in fish feed or rearing media; (2) studies involving growth, physiological, immune, or water quality parameters; and (3) articles focusing on aquaculture species such as tilapia (Oreochromis niloticus), common carp (Cyprinus carpio), rohu (Labeo rohita), rainbow trout (Oncorhynchus mykiss), and groupers (Epinephelus spp.).Results: The evidence has been shown that garlic can enhance growth performance, food efficiency, and immune response in fish, particularly in species such as tilapia, carp, rainbow trout, rohu and grouper. The effective dosage generally ranges between 0.5–3% garlic powder in food, with variations depending on species and application methods.Conclusion/ Recommendation: Future studies should focus on developing probiotic–herbal feed products based on fermented garlic and assessing the economic and social feasibility of natural phytobiotic applications in intensive aquaculture systems.

Page 5 of 5 | Total Record : 43

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