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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.

Dead skin cells can occur due to many factors, such as increasing age, sun exposure, and an unhealthy lifestyle. Signs of skin problems due to the buildup of dead skin cells are dull skin, acne, and dry skin.  Body scrub is a type of skin care that can provide many benefits for skin health and beauty. Scrub is the process of exfoliating dead skin cells using a scrub or natural ingredients. Pedada fruit scrub is a natural beauty care innovation originating from the coast of Indonesia, especially from areas rich in pedada fruit plants (Sonneratia spp.). Pedada fruit is known to have high antioxidant content which can provide benefits for the skin, such as brightening it, reducing wrinkles, and fighting the effects of free radicals. This scrub uses pedada fruit extract which is rich in flavonoids, tannins and vitamin C to care for the skin naturally. This body scrub product not only offers beauty benefits but is also environmentally friendly because the raw materials are easy to find in coastal areas and do not require complicated chemical processes. This research aims to examine the benefits of pedada fruit scrub as a natural beauty solution that is rich in antioxidants.

Providing education to the public by using bay leaves as a preparation will increase public awareness of the plants that grow in Indonesia, which are rich in health benefits, thereby increasing public enthusiasm. Bay leaves combined with white rice powder are often used as a moisturizer so they are made into a body scrub preparation that can increase moisture into the skin for better. The aim of this service is that the community is expected to provide education about bay leaves and white rice powder 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 85%..

One of the plants that can be used as a pain reliever is Nutmeg Leaves. One of the compounds contained in nutmeg leaves is phenolic compounds. These phenolic compounds play a role in the treatment and prevention of diseases including as antioxidants and are able to overcome health problems such as lower back pain. Purposes : to provide information about the benefits of boiled water from nutmeg leaves to overcome Low Back Pain (LBP) or lower back pain in the community in Boiyauw Village, Banda, Maluku. Method: by providing information through health education. The media used are leaflets, power point presentations, samples of boiled water from nutmeg leaves. Results: It is expected that there will be changes in participant behavior when positioning themselves at work and that they can utilize nutmeg leaves as a family medicinal plant to reduce or relieve lower back pain.

Arumanis mango rind is an organic waste that contains secondary metabolites such as flavonoids. Many flavonoids are found in the rind of the arumanis mango, which acts as a very strong antioxidant and has the potential to heal wounds, including infected wounds. This study aims to determine the effect of arumanis mango (Mangifera indica L.) rind extract ointment on healing infected wounds caused by Pseudomonas aeruginosa bacteria, determine the effective concentration for healing infected wounds, and the histopathological decripstions. This research was an experimental study using male white rats which were divided into 5 groups, namely group I (control), group II (Gentamicin), group III (5% concentration), group IV (10% concentration) and group V (15% concentration). The parameters observed were the percentage of healing of infected wounds, epithelialization time, and histopathology. Then the data were analyzed using the ANOVA test followed by Duncan's further test.The results of the study were based on the group order above, from the parameters the average percentage of infected wound healing on 3rd day  was 29.73%; 48.84%; 45.95%; 42.81%; 42.33%, on 7th day it was 70.96%; 85.79%; 83.25%; 76.95%; 73.87%, and on the 14th day it was 89.89%; 93.32%; 93.87%; 92.67%; 91.48%. Epithecization time is 9; 6; 7; 8; 9 (day), for histopathology of fibroblast cells with a score of 1; 3; 3; 2; 2; for collagen fibers 1; 3; 3; 3; 3; for re-epithelialization 2; 3; 2; 2; 2; for inflammatory cells 0; 3; 2; 2; 2. The conclusion of the research is that arumanis mango peel extract ointment (Mangifera indica L.) has an influence on the healing process of wounds infected by Pseudomonas aeruginosa bacteria in male white mice, the most effective concentration and the best histopathological descriptions at a concentration of 5%.  

Development of products based on ingredients rich in nutrients and bioactive compounds needs to be developed. High sources of antioxidants can be found from various fruits and their waste. Dragon fruit peels is known to contain various antioxidant compounds that are useful for body health. Instant dragon fruit peels drink is an instant food product processed from dragon fruit waste. The instant drink processing technique in this study uses conventional methods.The purpose of this study was to determine the effect of heating time on the chemical quality of instant drink powder in terms of water content and ash content and organoleptic tests were also carried out to determine the effect of the process on the sensory characteristics of color, taste, and aroma. Based on the results obtained, the water content of instant dragon fruit peels powder ranged from 1.97-1.98%, KND 3 samples with a heating treatment of 30 minutes had the highest water content (1.98%). The ash content value of the product ranged from 0.17-0.83% where the KDN3 treatment (heating time 30 minutes) showed the highest ash content (0.83%). The results of the analysis of this study showed a solubility of 97.6-99.15%. The results of the organoleptic test (hedonic test) on the color attribute showed a significant difference (P>0.05) between the 10 and 20 minute heating treatments with the product from the heating results with a heating time of 30 minutes where the panelists liked the color and aroma of the product from the 10 and 20 minute heating time treatments.

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.

Hypercholesterolemia is one of the main factors that contribute to the development of life-threatening cardiovascular diseases. Bitter melon (Momordica charantia L.) is known to contain antioxidant compounds that have the potential to reduce cholesterol and triglyceride levels, making it an alternative natural treatment for hyperlipidemia.  This study aims to evaluate the effectiveness of bitter melon juice in reducing triglyceride levels in Wistar rats induced by high-fat feed. This study used a true experimental design with a pretest-posttest with control group design. A total of 24 Wistar rats were induced with high-fat feed and divided into four groups: negative control, positive control, treatment group 1 (given bitter melon juice 1.8 mL), and treatment group 2 (given bitter melon juice 2.7 mL). Data analysis was performed using paired t test... A significant decrease in triglyceride levels was found in the groups given bitter melon juice 1.8 mL (p < 0.003) and 2.7 mL (p < 0.001) compared to the control group. Higher doses showed greater effectiveness in reducing triglyceride levels... Bitter melon (Momordica charantia L.) juice was shown to be effective in reducing triglyceride levels in Wistar rats induced by high-fat diet. These findings support the potential of bitter melon as a natural intervention to manage hyperlipidemia..  

This study explores the potential of breadfruit leaves (Artocarpus altilis) as a raw material in making skin care soap. Breadfruit leaves are known to contain active compounds such as saponins and flavonoids that have antibacterial, antiviral, and antioxidant properties. This study aims to test the effectiveness of breadfruit leaf extract in improving the quality of skin care soap. In addition, this study also highlights the use of breadfruit trees at SDN Kutisari 2 Surabaya, which is one of the Adiwiyata schools. This school utilizes the environment as a means of learning and maintaining the existence of plants, including breadfruit trees, which function as a source of food and traditional medicine. The results showed that soap with breadfruit leaf extract had better cleaning quality and hydrating ability compared to soap without extract. These findings indicate that breadfruit leaves can be a useful ingredient in making skin care products, as well as providing inspiration for the development of more natural and effective soap products, and supporting efforts to conserve natural resources in the school environment.

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.

Kombucha tea is a drink produced through a fermentation process of a mixture of tea and sugar using kombucha culture or also called SCOOBY ( Symbiotic Culture of Bacteria and Yeast) . The basic ingredients for making kombucha tea are granulated sugar solution and tea bags, in this study it was varied using fruit skin. Vitamin C is known as an important antioxidant found in many fruits, including in rujak fruit skin which is often considered waste. The purpose of this study was to determine the levels of vitamin C in kombucha tea fermented from fruit skin waste. This study used qualitative and quantitative methods. The qualitative method uses the Benedict test and the quantitative method uses the calculation of the percentage of vitamin C content using the iodimetric titration method. The results of the qualitative analysis of the Benedict test were positive for vitamin C with a change in the color of the sample solution to green-yellowish and the analysis of the percentage of vitamin C content obtained a result of 2.3124% or equal to 0.23124 mg / 10 mL of sample solution. The vitamin C content of kombucha tea can vary depending on the base ingredients used, fermentation time, and storage temperature.

Diabetes mellitus is a chronic metabolic disease characterized by increased blood glucose levels (hyperglycemia) caused by insulin secretion deficiency and / or insulin resistance which over time can cause serious damage to various body systems, especially to nerves and blood vessels, Pumpkin (Cucurbita moschata) is one of the fruits that contains antioxidant compounds Pumpkin (Cucurbita moschata) can also overcome poisoning, clean digestion, and play a role in overcoming hyperglycemia. The purpose of this study was to determine the Nursing Care of Families with the Implementation of the Yellow Pumpkin Diet for Patients with Diabetes Mellitus in the Sukoharjo Health Center Work Area. Data collection methods Data is obtained by interview and observation. The results are written with field notes, then copied in the form of transcripts (structured notes). The activity plan was carried out on Tuesday, June 25, 2024 regarding education on the implementation of the Pumpkin Diet for Diabetes Mellitus Patients in the Sukoharjo Health Center Work Area. The results of the evaluation of the diagnosis of blood sugar instability and given pumpkin diet therapy. The first day before giving pumpkin 250mg/dl after giving pumpkin 247mg/dl on the first day. During the 3 days of giving a diet of yellow pumpkin to 238mg / dl.

Red rice is one of the most popular staple foods in Southeast Asia. In Indonesia, it is an alternative staple food to white rice, known for its high nutritional value. In addition to containing carbohydrates, fats, proteins, fiber, and minerals, red rice is also rich in anthocyanins, which function as antioxidants. This study aims to analyze the added value and its distribution created from processing red rice into Moreha Wuna red rice powder in the home industry of KWT Bungi Jaya, located in Bungi Village, Kontunaga Subdistrict, Muna Regency. The research was conducted in November 2022. The study area was chosen based on the consideration that KWT Bungi Jaya is the only home industry producing Moreha Wuna red rice powder in Muna Regency. The respondent in this research was the owner of the home industry. The analysis employed the Hayami method for added value analysis. The results showed that the added value obtained from processing red rice into Moreha Wuna red rice powder in the KWT Bungi Jaya home industry was Rp63,212 per kilogram of raw material. Consequently, the monthly added value from this home industry was Rp758,544. The distribution of added value from the red rice processing included the owner's profit of Rp46,562 (73.66%) and labor compensation of Rp16,650 (26.33%).

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.

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity.  The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers.  This study used a factorial completely randomized design (CRD).  The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%).  The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5.  Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%.  The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference.  The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.

Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour with addition of kale leaves extract. The observation used a two-factors factorial Completely Randomized Design (CRD) were the ratio of taro flour : wheat flour (85:15, 75:25, 65:35g) and the concentration of kale leaves extract (1:10, 2:10, 3:10 ml) with two-replication. The best results showed that the combination of 65:35 taro flour : wheat flour with addition of 3:10 kale leaves extract was based on high antioxidant activity. The results of this combination showed moisture content 5,42%, ash 2,74%, fiber 7,43%, protein 7,56%, antioxidant activity 13,71%, flavonoid total 1,36 mgQE/g, vitamin C 30,8%, color L* 78,72, color a* -1,78, color b* 18,11, hardness 13,84 N, chewiness 13,29 N, aroma 3,36 and kale taste 3,12. Based on the observation, dried noodles of taro flour with kale leaf extract influenced all physicochemical and organoleptic test results.

Sijukkot plants grow widely in the highlands of Lake Toba, the largest volcanic lake in the world. This plant, with the Latin name Lactuca indica L., grows abundantly in Dairi, Pakpak Bharat, Samosir and Humbang Hasundutan districts. Sijukkot has been proven to have made people in the Lake Toba area less susceptible to disease. Sijukkot contains many high chemical compounds in the roots, stems and leaves. For example glycosides, cardeolin, polyphenols, saponins, cardenolin, polyphenols, flavonoids and tannins. ( Molecular Docking ) is one of the simplest and most frequently used structure-activity based virtual methods. The purpose of this journal review is to determine the secondary metabolite compounds contained in the medicinal plant sijukkot to be developed as a fever reducer The research method used is a library study and literature review with the keywords molecular docking of secondary metabolite compounds of sijukkot as a medicinal plant to reduce fever, in the period 2020-2022. The results obtained were 5 secondary metabolite compounds which have potential as fever reducers and antioxidants. The conclusion is that ethanol extract and sijukkot leaves have high levels of phytochemicals which are good as formulations for fever medicine, antioxidant, antibacterial and can reduce sugar levels

This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active agents affected the water vapor transmission rate (WVTR), tensile strength, and elongation of the film. The addition of eggshell powder did not have any significant effect on the total phenol content, anthocyanin content, and antioxidant activity. The smart biodegradable film packaging produced in this study showed total phenol values ranging from 237,8858-907,1768 mg GAE/100 g sample, total anthocyanin content 0.1045-2.3512 mg cy-3-glu eq/100 g sample, antioxidant activity 5,1198-54.8475%, WVTR 60,5826-91,3325 g/m2/24 hours, tensile strength 2,615-8,479 N/mm2/24 hours, and elongation 1,437-43,360%. The results of this study show that the smart biodegradable film packaging developed can be used as an indicator to monitor changes in the quality of steamed chicken meat during storage.