Publication Search

Empowering the community using one of the cooking spices to become something which has high selling power because of its effectiveness will increase people's enthusiasm for using it. Tamarind fruit has bioactive compounds which often used as natural antioxidants and will be made into phytosome system gel preparations which can improve better penetration of drugs into the skin. The aim of this service was that the community is expected to provide education about tamarind fruit in Klambir V Village, Medan, Indonesia. This community service method was carried out using leaflets, modules, power points and presentations to the community. The result of this service was an increase in public knowledge of tamarind fruit as an antioxidant by 87%.

This research aims to formulate and examine the physicochemical characteristics and antioxidant activity of sacha inchi (Plukenetia volubilis L.) as a plant-based milk. Moreover, this research also aims to conduct organoleptic tests on the products. The sacha inchi milk is formulated with five ratios: SI1 (sacha inchi 1:10 parts water), SI2 (sacha inchi 2:10 parts water), SI3 (sacha inchi 3:10 parts water), SI4 (sacha inchi 4:10 parts water), and SI5 (sacha inchi 5:10 parts water). Organoleptic tests are carried out by assessing the aspects of taste, color and aroma of the product with a score range of 1 (least preferred) - 5 (most preferred). The results of the organoleptic test showed that the most preferred sacha inchi peanut milk formulation was SI5 with a preference level reaching a score of 4.48. The SI5 formulation is more dominantly preferred because it is richer in taste, color and aroma. Then continued with physicochemical testing which includes water content, ash content, fat content, protein content, carbohydrate content, calcium content, pH, and viscosity and IC50 antioxidant activity test using UV-Vis Spectrophotometer instrument. The results of physicochemical tests and IC50 antioxidant activity conducted in this study were respectively: water content (74.10%), ash content (0.65%), fat content (19.15%), protein content (4.29%), carbohydrate content (1.82%), calcium content (0.043%), pH (6.01), viscosity (209 mPa∙S), and IC50 antioxidant activity (429.10 ppm).  

Decoction water betel leaf is a traditional Balinese medicine containing the active compound hydroxychavikol, has antioxidant and antidyslipemic activity. From the results of the study it was reported that decoction water of betel leaf contains the active compound hydroxycavicol (HC). The active compound hiroksikavikol has activity as an antioxidant and antidyslipidemia. As an anti-oxidant, it can scavenge ROS and inhibit the activity of free radicals. As an antidyslipidemia, it can normalize lipid metabolism by lowering total cholesterol, triglyceride, LDL and VLDL levels and increasing blood serum HDL levels. Oxidative stress and dyslipidemia are major risk factors for heart disease caused by atherosclerosis. Atherosclerosis is the occurrence of plaque formation in the lumen of blood vessels triggered by oxidative stress through endothelial cell dysfunction, inflammation and lipid peroxidation. Oxidative stress causes endothelial cell dysfunction, increased contractility, VSMC growth, monocyte invasion and lipid peroxidation, inflammation and increased deposition of extracellular protein matrix. Based on these things, it was concluded that HC loloh boiled water of betel leaf has antioxidant and antidyslipidemic activity to prevent heart disease.

Cassia alata L or generally knowles as Chinese leaves contain phytochemical compounds, one of which is flavonoids which have the potential as antioxidants, antioxidants can be used to prevent diseases with oxidative stress. The purpose of this study was to determine the content of phytochemical screening and qualitative testing of antioxidant activity ethanol ekstract of Chinese leaves (Cassia alata L) using the DPPH method. This study is a qualitative study with an extraction process using the maceration method with 96% ethanol solvent. Phytochemical screening and antioxidant activity testing were carried out by adding specific reagents. The results of phytochemical screening and antioxidant activity testing of Chinese leaves (cassia alata L) ekstract contain bioactive compounds such as flavonoids, saponins, tannins and antioxidant activity testing with DPPH reagents showed that Chinese leaves (cassia alata L) extract has antioxidant activity which is indicated by a change of the color from purple to yellow. From the results obtained, it can be concluded that the flavonoid compound content in Chinese leaves (cassia alata L) extract can potentially act as an antioxidant.

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

Cashew leaves or also called monkey guava are known by many people, especially in Southeast Sulawesi and are believed to have a number of health benefits but are still rarely known by some people. This study aims to determine the profile of secondary metabolite content and determine the antioxidant activity of ethanol extract of cashew leaves (Anacardium occidentale Linn) using the extraction method by maceration. The extraction process of old cashew leaves is carried out by the maceration method using 96% ethanol solvent for 3 days of soaking and stirring every 24 hours, then concentration is carried out through the evaporation process. Phytochemical testing includes identification of alkaloids, flavonoids, polyphenols, tannins, steroids/triterpenoids and saponins, as well as testing antioxidant activity using the DPPH method (1,1-diphenyl-2-picrylhydrazyl). The results showed that the extract of cashew leaves (Anacardium occidentale Linn) strongly positive contains phenolic compounds, flavonoids, steroids and saponins. Based on the results of the IC50 calculation, 96% ethanol extract has the highest antioxidant activity at a concentration of 14.35 ppm (µg/mL) with a very high category. The content of secondary metabolites and very high antioxidant activity from the results obtained, explain that cashew nuts have the potential to increase body immunity and can be used in various antioxidant food products so that cashew leaves are more economically valuable for the community.

Virgin Coconut Oil (VCO) is derived from fresh coconut meat and can be produced through various methods, including enzymatic processes. This study investigates the effect of adding papain enzyme on the antioxidant activity of VCO. The enzymatic method involves extracting coconut milk with the addition of papain obtained from young papaya. The antioxidant activity was measured using the DPPH method, while other parameters such as moisture content and free fatty acids were also evaluated.The research highlights that VCO is recognized for its health benefits and versatility in various applications. The enzymatic extraction method offers an efficient means of producing VCO while enhancing its properties. This study specifically focuses on how the incorporation of papain influences both the quality of VCO and its antioxidant capacity.In terms of methodology, the study utilized an enzymatic approach for VCO production by incorporating papain into the extraction process. The antioxidant activity was assessed using the DPPH assay, and the resulting VCO was analyzed for moisture content and free fatty acids.The results indicated that VCO produced with papain had a moisture content of 0.22% and free fatty acids of 0.76%, while VCO without enzyme addition showed a moisture content of 0.16%. The antioxidant activity was measured at 18.35 ppm for VCO with papain, compared to 13.51 ppm for pure VCO.In conclusion, the addition of papain enzyme not only accelerated the production of VCO but also enhanced its antioxidant activity, classifying both types of VCO as having strong antioxidant properties. However, it is important to note that the moisture content and free fatty acids in VCO with enzyme addition did not meet the Indonesian National Standard (SNI 7381:2008), likely due to residual water from the papaya fruit.

Health is a condition where the body system and organs in the body can carry out their respective functions. However, in some cases that occur in Indonesian society, health problems have begun to appear, such as diabetes, malaria, and so on. According to the analysis, the incidence of diabetes continues to increase every year. Furthermore, the plant extract that is used as a source of antioxidants is bamboo shoots. The incidence of malaria resistance has reached >25% so that several drugs such as chloroquine are no longer used as the main drug in cases of malaria. The purpose of writing is to analyze the results of a review of the pharmacological potential of plant extracts that are effective as antidiabetic, antioxidant, and antimalarial supplements. The writing method used in writing this journal is to use a qualitative type. The results of the study are that bamboo leaf extract provides effectiveness as an antioxidant. Furthermore, antidiabetic can be found in the extract of the butterfly pea flower. Then the extract of the moon flower leaf has effectiveness as an antimalarial. The conclusion drawn is that the use of natural plant extracts can be used as antidiabetic, antioxidant, and antimalariall.

Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the distillation method. While the length of the extraction process was used as the sampling time. The correct distillation method to produce rose water which has high antioxidant activity is treatment with variations of the steam distillation method. The steam distillation method obtained the following results: pH 4.07, vitamin C content 40.70 mg/100g, total phenol content 47.10 mg GAE/g, antioxidant activity of DPPH 64.20%, FRAP value 98.97% and sensory test (scent) 3.34.

Purple corn is one of the corn varieties that is being developed by Indonesia as a form of food diversification. The purple color of corn is produced by the high presence of anthocyanins so it can provide health benefits such as antioxidant, anti-inflammatory, mutagenic, anti-cancer and anti-angiogenesis. To ensure that the bioactive components are not damaged, extraction is carried out in stages by applying the maceration method using a polar solvent with the correct ethanol content of 96%. Apart from using the appropriate solvent, the length of maceration time will determine the results of the extract obtained. This research aims to find out how long maceration affects the content of bioactive compounds found in purple corn. The research used a completely randomized design with one treatment, namely maceration times of 12, 24 and 48 hours. The tests carried out included color intensity, total phenol and anthocyanin content and antioxidant activity. The research findings explain that the length of maceration has a significant effect on color intensity, total phenols and antioxidant activity of purple corn extract. 2 hour maceration was the best treatment in extracting bioactive compounds, namely total phenols of 206.29 g/100 g, total anthocyanins of 0.19 g/100 g and antioxidant activity of 58.80%.

Previously, germination was reported in many studies that could improve the nutritional status and bioactive compounds in brown rice. However, the change of those functional properties was randomly different in diverse varieties. This study aimed to evaluate the change in chemical composition and functional properties of germinated brown rice from the Mentikwangi variety, one of the local paddy rice in Indonesia. Brown rice was germinated using the soaked and aeration method for 48 h. After that, the proximate compositions were analyzed including the change of total phenolic compounds and radical scavenging activity. We observed that germination in Mentikwangi brown rice significantly increased the crude protein content, but reduced the lipid and total carbohydrate contents. Moreover, the antioxidant activity was improved in germinated Mentikwangi brown rice sample due to the improvement of total phenolic compounds. These results affirm the previous studies which concluded that germination attenuated the functional properties of brown rice, so that has the potential to be developed as a future functional food.

Arumanis mango rind (Mangifera indica L) usually becomes organic waste, but contains flavonoid secondary metabolites. Arumanis mango rind extract was chosen so that it can be used as an antioxidant compound, which is an antidote to free radicals. The aim of this research was to examine the antioxidant activity and toxicity tests of arumanis mango rind extract. The result is that the maximum absorption wave of DPPH is 518 nm, with an absorbance of 0.788. The results of comparative antioxidant activity for gallic acid obtained IC50 = 4.424 µg/mL, while the arumanis mango rind extract sample had an IC50 value = 18.294 µg/mL. For toxicity test results, the LC50 value = 169.043 µg/mL. Based on the research results obtained, it can be concluded that the antioxidant activity of arumanis mango rind extract is classified as very strong (<50 µg/mL) and the toxicity is classified as toxic (<1,000 µg/mL).

Snacks among school children still contain many unhealthy ingredients (high sugar salt and saturated fat) fulfillment of the nutritional needs of school children can be achieved by changing to healthier snacks, one of which is snack bars. Fulfillment of nutrients in making snack bars can be obtained from local food ingredients, namely purple sweet potato flour and moringa seed flour. The aim is to determine the acceptability, nutritional content and antioxidant power of snack bar formula substituted with purple sweet potato flour and moringa seed flour as a healthy snack for school children. The design used a completely randomized design (CRD) method. Formulation of making snack bar substitution of purple sweet potato flour and moringa seed flour with three treatments F1 (90%:10%), F2 (80%:20%), and F3 (70%:30%). Research Results: Based on the results of the acceptability test, the selected formulation is F2. The snack bar contains 33.769% protein, 8.941% fat, 30.22% carbohydrate, 29.546% moisture content, 1.81% ash content, and IC50 antioxidant power of 101.354 ppm (medium).  

Red dragon fruit peel has high antioxidant content and abundant availability in Indonesia but is still rarely utilized. Brown rice has a higher fiber content than white rice. Brown rice and dragon fruit skin can be processed into keciput snacks. Keciput is a snack made from glutinous rice flour wrapped in sesame seeds that can be varied in shape, color and taste. The aim is to determine the effect of the acceptability of red dragon fruit peel keciput with the addition of brown rice flour as a healthy snack. Completely randomized design (CRD) experiment with 3 treatments on red dragon fruit peel and brown rice F1 (50%:50%), F2 (60%:40%) and F3 (70%:30%). Acceptability test on 30 untrained panelists and analyzed using Kruskal Wallis and Mann Whitney tests with a significance of p<0.05. Analysis of fiber content, protein, and antioxidant power was done twice on the selected formulations. There was an effect on the acceptability of red dragon fruit skin snails and brown rice flour (p<0.001). There was no effect of acceptability in the comparison of F2 and F3 on color, aroma, and taste (p=0.252; p=8.24; p=0.247). The highest mean value of acceptability was in F2 (selected). F2 contained 27.653% fiber, 17.346% protein, and 107.268 ppm antioxidant power.

Pear skin contains flavonoids which have potential as antioxidants. Considering the existence of humans as social creatures, who in interacting with each other require self-confidence in order to be well received. Masks are a type of cosmetic treatment that is well known and widely used. The mask works deeply to remove dead horn cells on the skin. The aim of this community service is to provide education to the public about the benefits of pear skin as an antioxidant. This method of community service is by providing education to the public by presenting material about pear peels which are used as antioxidants and introducing natural ways to use pear peels. The results of the activities of implementing the community service program are in the form of educating the public about the benefits of pear skin, namely as an antioxidant. Conclusion: Community service in managing pear skin as an antioxidant meets quantity and quality.

Pear skin contains flavonoids which have potential as antioxidants. Considering the existence of humans as social creatures, interacting with each other requires self-confidence to be well accepted. For this reason, humans need self-care to appear charming, attractive and full of self-confidence. Masks are a type of cosmetic treatment that is well known and widely used. The mask works deeply to remove dead horn cells on the skin. This research aimed to determine the potential antioxidant activity of the ethanol extract of pear peel (Pyrus bretschneideri) which was formulated as a sheet mask preparation. Extraction was carried out by maceration using 96% ethanol to obtain pear peel extract. The antioxidant activity test method was carried out using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results obtained from the concentration of the sheet mask preparation of pear peel extract (Phyrus bretschneideri) were homogeneous and stable. The pH results obtained from F0 (5,1), F1 (5,4), F2 (5,5), F3 (5,6), are still within the safe range of facial skin pH. The results of the antioxidant activity test showed that the IC50 value for F1 was 84.58 ppm with intensity (Strong), F2 69.96 ppm with intensity (Strong), and F3 63.79 ppm with intensity (Strong).

One of the by-products that can be used as a source of fiber and antioxidants is avocado seeds. Processing avocado seeds into flour can make it easier for people to make interstitial foods, for example biscuits. Avocado seed biscuits that are rich in fiber and antioxidants are expected to be beneficial for health. This study aims to determine the effect of the right ratio of wheat and avocado seed flour on the chemical characteristics of biscuits, The study used a complete random design with the treatment of the comparison of wheat and avocado seed flour, namely F1 (100:0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40), F6 (50:50). The determination of the best biscuits is seen based on the parameters observed, namely: moisture content test, crude fiber test, antioxidant capacity, IC50 value. Based on the results of the analysis of various comparisons of wheat and avocado seed flour (TBA) in biscuits, it showed no real effect (p>0.05) on water content, while there was a real effect (p>0.05) on crude fiber, IC50, and antioxidant capacity.    

Red rose (Rosa damascena Mill) is one of the plant that can be easily found in Indonesia. The corolla of red roses contains natural dyes, namely anthocyanins which can be used as food coloring and the function as antioxidants or counteract free radicals. The corrola of red roses is used as a raw material in distillation of rose water. Rose water distillation poduces is a dark red liquid. This liquid waste has not been utilized optimally. Therefore, that further research is needed to determine the chemical content in it. So that the expected outcome of this research is the best chemical and sensory analysis of red rose water distillation waste based on it's antioxidant activity. The research design used a 2 factor factorial completely randomized design (CRD). The first factor is the variation of the distillation method while the second factor is the heating temperature of the red rose water waste (heated waste). The optimal treatment result was a combination of steam distillation method variations and 70°C heating temperature with following results obtained : 77,32% RSH DPPH, 61,02% FRAP value, 71,20 mg/g vitamin C, 4,58 mg  total phenol.GAE/ g, pH 4,15, anthocyanin 121,93 mg/g, brightness 27,23 (*L), red-green chromatic 7,13 (*a), blue-yellow chromatic 7,54 (*b). Sensory analysis of color was 4.36 (deep red), other scents were 2.47 (slightly sour), rose aroma was 3.64 (strong), and overall preference was 3.75 (liked).

Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteristics according to Indonesian National Standard No. 01-2975-2006. Complete Randomized Design factorial with two factors were used in this research. The first factor was the ratio of rice flour and potatoes flour (10:90, 15:85, 20:80). The second factors was the levels of celery extract to water addition of dough (0,78; 1,04; 1,56%). The vermicelli were then tested for moisture content, ash content, crude fiber content and antioxidant activity as well as sensory analysis. The data analyse using Analysis of Variance (ANOVA). The best treatment was on ratio of substitution potatoes flour 20:80(g) with celery extract (0,78%). The fermicelli produced has the following characteristics water 10,65%, ash content 0,52%, fiber content 3,45% and 19,25% antioxidant activity. Femicelli produced in accordance with the quality requirements of SNI No. 01- 2975-2006. The sensory test of fermicelli that having color for dry fermicelli (3,82) color is yellowish dark green, color for wet fermicelli (3.62) is slightly faded green, texture (2,68) is not chewy, after taste (3.36) the taste of celery that lingers after being swallowed and overall preference (3,42).

Free radicals are unpaired electron molecules that are unstable and can attack important macromolecules causing cell damage in the body. Antioxidants themselves are compounds that can prevent oxidative reactions by free radicals. One of the plants that has the potential as an antioxidant is Walther indica. This study aims to determine the antioxidant activity and determine the total flavonoid content of Waltheria indica stem extract. The method used in this study is the DPPH method which is used to determine antioxidant activity. The antioxidant activity of the Waltheria indica ethanol extract was obtained with an IC50 value of 148.7116 ± 2.061 with a moderate antioxidant category.