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Saryono
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MANFAAT DAUN KATUK (Sauropus androgynous L. MERR.) UNTUK MENINGKATKAN KUALITAS ASI PADA IBU MENYUSUI admjurnalsiji polibara; Aditya Robby Zhuliyan; Lutfiah Safirah; Saryono
Jurnal Ilmiah Medsains Vol 7 No 1 (2021): Edisi Juni
Publisher : Unit Penelitian dan Pengabdian Masyarakat, Politeknik Banjarnegara

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Abstract

The problem of breastfeeding is part of the discomfort problem for postpartum mothers for 2 hours after delivery. This problem often causes trauma to postpartum mothers during breastfeeding, psychological disorders, and increased morbidity in both mothers and babies due to insufficient breastfeeding. Katuk leaf extract is a medicinal plant that has a role to increase milk production. Katuk (Sauropus androgynus (. (L.) Merr) has been known to increase milk production since ancient times in Indonesia. The aim of this research was to see the potential of katuk leaves to improve the quality of breastfeeding mothers. This research was conducted using in-depth interviews with purposive sampling technique. The results showed that there were variations in the use of katuk in 4 communities in East Java, the highest utilization of katuk was found in osing. Katuk leaves are one type of galactagogue herb which is believed to increase levels of prolactin and oxytocin, and contains nutrients that can be used as raw material for breast milk synthesis. The increase in milk volume is caused by katuk leaves which contain phytochemical compounds, namely alkaloids (papaverine) and sterols (phytosterols) which can increase levels of prolactin and oxytocin, and contain nutrients that can be used as raw material for breast milk synthesis. 100 g of fresh katuk leaves contain 79.8 g water, 7.6 g protein, 1.8 g fat, 6.9 g carbohydrates, and an energy value of 310 kJ. The conclusion of this study is, katuk leaves are proven to improve the quality of breast milk in nursing mothers. Key words: katuk leaves, Sauropus androgynus L. Merr., Breast milk, and breastfeeding mothers.
POTENSI ANGKAK (RED YEAST RICE) SEBAGAI PENCEGAH SINDROM METABOLIK admjurnalsiji polibara; Ambarwati Savira Putri; Yasmin Alifya Nidaankhofiya; Saryono
Jurnal Ilmiah Medsains Vol 7 No 1 (2021): Edisi Juni
Publisher : Unit Penelitian dan Pengabdian Masyarakat, Politeknik Banjarnegara

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Metabolic syndrome is a complex metabolic disorders that occur as a result of factors associated with the risk of cardiovascular problems. These factors are atherosclerosis, dyslipidemia, diabetes, hypertension, and obesity. From a treatment perspective, there is no multifunctional drug that can cure those factors simultaneously. Therefore, from a preventive perspective, adjuvant drugs are necessary to block the development of metabolic disease. Red yeast rice is a product that produced through fermentation of rice (Oryza sativa L.) with Monascus purpureus. The fermentation process produces rice with red pigment, a distinctive taste, and contains bioactive components. One of its component is monacolin-K that chemically identical to lovastatin. Red yeast rice’s bioactive components are the basis for the use of red yeast rice as a potential prevention of the factors that trigger metabolic syndrome. This systematic review aims to analyze red yeast rice as a food ingredient that can prevent metabolic syndrome. Articles are obtained from electronic databases, such as PubMed and Google Scholar, that published from 2011 to 2021. Keywords used are red red yeast rice, metabolic syndrome, atherosclerosis, dyslipidemia, diabetes, hypertension, and obesity. The results of 5 selected articles indicate that red yeast rice is potential in the prevention of metabolic syndrome, because monacolin-K and other bioactive components that contained in red yeast rice are able to reduce the factors of metabolic syndrome. Monacolin K is an inhibitor of the hydroxymethylglutaryl-CoA (HMG-CoA) reductase, which reduces the production of LDL-Cholesterol in the liver. Meanwhile, the other bioactive components can inhibit α-glucosidase enzyme that causes the catalization of complex carbohydrates becomes slower and glucose levels in the blood tend to be stable. Keywords: red red yeast rice, metabolic syndrome, atherosclerosis, dyslipidemia, diabetes, hypertension, and obesity.
ANALISIS INULIN DARI UMBI DAHLIA (dahlia viriabilis) SEBAGAI PREBIOTIK ANTIDIABETIK Veni Dayu Putri; Sri Yanti; Fitri Dyna; Saryono; Ismawati
JURNAL KATALISATOR Vol. 7 No. 2 (2022): jurnal Katalisator Volume 7 No 2, Oktober 2022
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.625 KB) | DOI: 10.22216/katalisator.v7i2.1670

Abstract

Diabetes mellitus (DM) merupakan penyakit menahun yang dapat diderita seumur hidup akibat difisiensi insulin, resistensi insulin atau keduanya yang ditandai dengan kenaikan gula darah (hiperglikemia). DM menjadi masalah kesehatan global dan penyebab utama mordibitas di negara berkembang dan negara maju. Dahlia (dahlia variabilis) memiliki kandungan inulin yang bermanfaat bagi kesehatan karena mengandung serat pangan dan bersifat prebiotik. Penelitian ini bertujuan untuk menganalisis kandungan inulin (analisis proksimat) dari umbi dahlia yaitu kadar air, kadar abu, protein kasar, lemak, karbohidrat, dan serat kasar. Pembuatan inulin dilakukan dengan metode ekstraksi dan analisis proksimat inulin mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat diperoleh kadar air (6,75%), kadar abu (0,39%), protein kasar (0,95%), lemak (0,49%, karbohidrat (91,41%) dan serat kasar (0,97%). Inulin berfungsi sebagai prebiotik yang termasuk kelompok food ingredient dan dietary fiber yang dapat memperlambat penyerapan glukosa dalam usus, menurunkan kadar gula darah, dan antihiperglikemia yang keseluruhannya memiliki efek sebagai antidiabetik. Kata Kunci: Analisis proksimat, Diabetes Mellitus, Inulin, Prebiotik , Umbi Dahlia ABSTRACT Diabetes mellitus (DM) is a chronic disease that can last a lifetime due to insulin deficiency, insulin resistance or both, which is characterized by an increase in blood sugar (hyperglycemic). DM is a global health problem and a major cause of morbidity in developing and developed countries. Umbi dahlia (dahlia variabilis) contains inulin which is beneficial for health because it contains dietary fiber and is a prebiotic. This study aimed to analyze the inulin content (proximate analysis) of dahlia tubers, namely water content, ash content, crude protein, fat, carbohydrates, and crude fiber. Inulin was made by extraction method and proximate analysis of inulin referring to the testing method of SNI 01-2891-1992. The results of the proximate analysis obtained water content (6.75%), ash content (0.39%), crude protein (0.95%), fat (0.49%, carbohydrates (91.41%) and crude fiber (0 ,97%). Inulin functions as a prebiotic which belongs to the group of food ingredients and dietary fiber which can slow down the absorption of glucose in the intestines, lower blood sugar levels, and is antihyperglycemic, all of which have antidiabetic effects. Keywords: Proximate analysis, Diabetes Mellitus, Inulin, Prebiotics, Dahlia tubers
Co-Authors Aditya Robby Zhuliyan admjurnalsiji polibara Ambarwati Savira Putri Dyna, Fitri Ismawati ismawati Lutfiah Safirah Sri Yanti Veni Dayu Putri Yasmin Alifya Nidaankhofiya