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Journal of Nutraceuticals and Herbal Medicine

jnhm
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Published by Universitas Muhammadiyah Surakarta

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Core Subject : Health,

Medicine & Pharmacology

Journal of Nutraceuticals and Herbal Medicine contains peer-reviewed article and research dedicated to advancing the scientific knowledge base of health, especially health nutrition, nutraceuticals, nutrition formula for human essential and functional food. This journal includes original research concerning the herbal medicine phytochemical, phytopharmacy, phytopharmacology, phytotheraphy.

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Articles 37 Documents

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Pasting Characteristics of Composite Purple Sweet Potato and White Sweet Potato Flours Rauf, Rusdin; Aini, Rahmatika Nur; Nurdiana, N.
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

Understanding the pasting characteristics of purple sweet potato (PS) and white sweet potato (WS) flours can provide clues about the product development direction. The purpose of the study was to evaluate the pasting characteristics of composite PS and WS flours. The research was conducted by making PS and WS flours. The flours are then mixed with variation ratios of 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, and 100:0. All of the composite flours then tested the pasting characteristics. The data were tested using one-way anova and Duncan at a level of 0.05. The results indicated that there was the influence of composite ratios of WS flour and PS flour to pasting temperature, peak viscosity, hold viscosity, cold viscosityand reverse viscosity. However, there was no effect on the breakdown viscosity.

Perception and Quality of Breakfast on Primary School Children Indrasari, Atika Putri; Mutalazimah, M.; Kumalasari, Dewi; Buana, Ajeng Puspa
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

Introduction: The determination of nutrition in breakfast is done by observing the quality of breakfast, such as the variety of food and the energy intake. One of the factors that influence the quality of breakfast is perception. Based on the results of preliminary survey, approximately 65% of students less understand about the importance of breakfast. Objective: This study aimed to determine the relationship between perception and the quality of breakfast, including food variety and energy intake, on primary school children at Madrasah Ibtidaâiyah Muhammadiyah (MIM) Innovative Gonilan Kartasura. Methods: It is an observational study with cross sectional approach and sample size of 57 children were selected by simple random sampling. Perception was measured using a Likert scale questionnaire, the variety of food was measured using a questionnaire of food variation and the assessment of energy intake was done through interview using a 24-hour food recall form, then analyzed by Pearson product moment correlation test and Spearman rank test. Results: The perception of breakfast was considered adequate by 66.7%,the variety of food was classified as less by 50.9% and energy intake was considered more by 93%. Conclusion: there is no correlation between perceptions of breakfast and variety of food (p= 0,651) and energy intake (p= 0,696).

The Effect of Concentration of Kecombrang Flour and Storage Duration on Physical and Chemical Properties of Cuko Pempek Muchsiri, Mukhtarudin; Alhanannasir, A.
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

storage duration on the physical and chemical properties of dark sauce, best-known as cuko pempek. A randomized block design was used and divided into two stages of implementation. In the first stage, the bioactive or phytochemical compounds contained in cuko pempek were generated, namely phenol and tannin. The average amount of phenol in cuko pempek is 157.762 ppm while the amount of tannin was 3.132 ppm. The organoleptic assessment was done based on the criteria of color, aroma, and taste of cuko pempek added with kecombrangâs flower flour. In the second stage, the mean pH and total acid of cuko pempek with storage duration of 30-days was 4.14 and 0.67%, respectively. In overall, the organoleptic assessment on color was 3.27; aroma was 3.02 with criteria of like, and flavor was 2.88 with criteria of moderately like. The best treatment was gained by a concentration of 2.5% with storage duration until 30 days.

Effect Of Ethanolic Leaf Extract of Cocor Bebek (Bryophyllum Pinnatum) on The Attenuation Of Thermal Hyperalgesia Wulandari, Diah Ayu; Harwoko, H.; Baroroh, Hanif Nasiatul
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

Cocor bebek (Bryophyllum pinnatum) has been proven as analgesics for relief of acute pain. Flavonoid is one of the compounds in Bryophyllum pinnatum which is potentially developed as analgesics for the treatment of chronic inflammatory pain. This study was conducted to determine the effect of ethanolic leaf extract of Bryophyllum pinnatum as attenuation of thermal hyperalgesia in rats with chronic inflammatory pain. This study used a completely randomized design with complete Freundâs Adjuvant/CFAinduced chronic inflammatory pain in wistar rats, at the first day. Thirty rats were divided into 5 (five) groups (n = 6), consisting of a positive control (ketamine 10 mg/kg bw), negative control (CMC Na 0.5%), and three treatment groups of ethanolic leaf extract of Bryophyllum pinnatum with doses of 200, 400 and 600 mg/kg bw. The extract was given twice a week for four weeks,at day-3 and day-6. The effect of the treatment on the attenuation of thermal hyperalgesia was investigated by using hot-plate at day-7, day-14, day-21 and day-28 to measure latency and subsequently, the percentage of the increase in latency was calculated. Analysis of Variance (ANOVA) was employed to analyze the data and continued by Least Significance Different test (LSD). The ethanolic leaf extracts of Bryophyllum pinnatum at the doses of 200, 400, and 600 mg/kg bwhad effect of the attenuation of thermal hyperalgesia by increasing latency by 3.18, 4.33 and 6.12 seconds, respectively. The optimum dosage as antihiperalgesia was 600 mg/kg bw, with latency was increased to twice than those of negative control group.

Hypoglycemic Effect of Zingiber Zerumbet Ethanolic Extracts and Channa Striata Powder in Alloxan-Induced Diabetic Rats Muhtadi, M.; Annissa, Yanis Nur; Suhendi, Andi; Sutrisna, EM.
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

The ethanolic extracts of the Zingiber zerumbet rhizome contains flavonoid and zerumbon compounds, the fish meat powder from Channa striata has an albumin content. The active compounds was contained in both materials had activity that can lower blood sugar levels in diabetic rats. This study aims to determine the hypoglycemic effect of each ingredients and the combination of Z. zerumbet rhizome extract and C. striata powder in alloxan-induced diabetic rats. This research uses pre and post test method with the control group design. The treatment was consisted of 5 groups, the first group was given aquades (as negative control), the second group was given glibenclamide with dose 5 mg/kgBW (as positive control), the third group was given 300 kg/kgBW of Z. zerumbet rhizome extract, the fourth group was given of C. striata fish powder 300 mg/kgBW, and the last group was given a combination materials with dosesrespectively, 300 mg/kgBW. The ingredient was given for 12 days and blood was taken on days 3, 6, and 12. The results shows the percentage of decrease in blood sugar of combination materials of 70.4% is greater than the single content of Z. zerumbet and C. striata, with the value of successive activity of 62.9% and 34.4%, respectively. The antidiabetic activity of combinations of materials had produced not different significant (p> 0.05) compared with single of C. striata powder as well as the Z. zerumbet rhizome extract.

Cytotoxicity of Methanol Leaf Extract of Artocarpus Altilis, Artocarpus Heterophyllus, and Artocarpus Camansi Against MCF-7 Breast Cancer Cells Haryoto, H.; Widowati, Pratiwi
Journal of Nutraceuticals and Herbal Medicine Volume 1, No. 1, Februari 2018
Publisher : Universitas Muhammadiyah Surakarta

Artocarpus had been used as traditional medicine for cancer, cirrhosis, malaria, hypertension, and diabetes. This research aimed to evaluate the cytotoxic activity of methanol leaf extract of Artocarpus altilis, Artocarpus heterophyllus, and Artocarpus camansi against MCF-7 breast cancer cell. The leaf extracts of Artocarpus altilis, Artocarpus heterophyllus, and Artocarpus camansi were obtained by the method of maceration with methanol. Phytochemical screening wasperformed by Thin Layer Chromatography with the use of silica GF-254 for stationary phase and ethyl acetate: n-hexane (2:8) for mobile phase. The cytotoxic test was conducted by MTT with diverse concentrations of extract, namely 500, 250, 125, 62.5, and 31.25 Î¼g/mL. The results of cytotoxic test were measured by ELISA reader. Based on phytochemical screening, tannin, and alkaloids were found in three extracts. Cytotoxic test demonstrated that those extracts had low cytotoxic activity against MCF-7 breast cancer cells, with IC50 of 120.85; 339.46 and 530.88 Î¼g/mL, respectively, for Artocarpus altilis, Artocarpus heterophyllus, and Artocarpus camansi.

Effervescent Granule Formulation of Bitter Melon Extract (Momordica charantia L.) with Gelatin as A Wet Granulation Binder Wati, Setia; Saryanti, Dwi
Journal of Nutraceuticals and Herbal Medicine Vol 1, No 1 (2019): JNHM 2019
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jnhm.v2i1.8052

Bitter melon plants (Momordica charantia L.) have a bitter taste and are used as medicinal plants as diabetes, so effervescent granule preparation is made because it can be given to people who have difficulty swallowing tablets or capsules. This study to make effervescent granules formulation of bitter melon with variations the concentration of gelatin as a binder. Gelatin will produce granules of uniform size and have stronger binding capacity between particles than starch and PVP. The method of making effervescent granules was carried out by wet granulation separately. Effervescent granules are formulated with gelatin concentrations of 3%, 6% and 9%. The granules obtained were carried out by organoleptic evaluation, flow time, tapping test, water content, pH test, dissolution time and taste response. The result of evaluation physical properties obtained brown granule shape, while the result of testing the flow time, tapping test, pH test, dissolved time obtained the results that meet the requirements and moisture content tests did not meet the requirements because the use of hygroscopic acids other than that affected by the process during granule making effervescent. The taste respons test was carried out on 20 panelists, formula III had a sour taste and was preferred. Based on these results the best formula of effervescent granules is formula III because the higher the concentration of gelatin will increase the binding capacity between particles, so that the friction force between particles becomes more complicated and the flow rate gets better, and provide a sour taste so that the bitter taste of the bitter melon can be covered.

The effect of Salam Leaves Extract (Syzygium Polyanthum Wight.) on Urine Volume in The Potassium Oxonic-Induced Hyperuricemia Mice Muhtadi, Muhtadi
Journal of Nutraceuticals and Herbal Medicine Vol 1, No 1 (2019): JNHM 2019
Publisher : Universitas Muhammadiyah Surakarta

This study aims to determine how Salam (Syzygium polyanthum Wight.) leaves extracts affect the urine volume of potassium oxonic-induced mice. Fifteen Swiss male mice were divided into 3 groups. Group I (normal group) were given intraperitoneal aquadest 1 mL/20g.bw, group II (negative group) and group III (Salam leaves extracts group) were given intraperitoneal 250 mg/kg.bw of potassium oxonic. After 1 hour of the treatment, group I and group II were given aquadest 0.5 mL/20g.bw orally, while group III was given Salam leaves extractsÂ 200 mg/kg.bw orally. Mice are included in metabolic cage. The cumulative urine volume data were analyzed by Kruskal-Wallis and and Mann-Whitney test with a confidence level of 95%. In the urine volume profile test, the negative group did not experience a significant increase in urine volume when compared with the Salam leaves extracts group at hyperuricemia for 3 days (p 0.05), while the negative group had higher urine volume when compared to the normal group (p = 0.007). The results of this study indicated that Salam leaves extracts were not able to increase urine volume in hyperuricemic conditions.

The Formulation and Physical Stability Test Of Gel Fruit Strawberry Extract (Fragaria x ananassa Duch.) Rahmawati, Desi Ana; setiawan, Iwan
Journal of Nutraceuticals and Herbal Medicine Vol 1, No 1 (2019): JNHM 2019
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jnhm.v2i1.8046

Strawberry fruit (Fragaria x ananassa Duch,) is one of the traditional plants that has various bioactive compounds including phenol compounds, vitamin C, flavanoids and ellagic acid. Strawberry fruit functions as an antioxidant and antibacterial so strawberry extract can be used as gangrene wounds in diabetes mellitus The purpose of this study was to determine the effect of the gel gelling agent formula variation on its physical properties so that it can be know which formula best meets the gel physical standard.The type of research used was experimental research. The research, includes extracting strawberry fruit using maceration method. Gel with strawberries in 4 formulas, with each formula having a different base concentration of carbobol 940. Formula 1 with a concentration of 0.5%, formula 2 concentration of 1.0%, formula 3 concentration of 1.5% and formula 4 concentration of 2.0%. The gel that has been made is then tested for physical stability which includes organoleptic test, pH test, homogeneity test, adhesion test, dispersion test, viscosity test, protection power test and gel acceptability.The results of the study showed that in the organoleptic test, pH test, dispersion test, viscosity test, adhesion test, and protection test as well as acceptability the formula had the best spread and stickness and the overall standard.

Effect of Substitution of Spinach Flour (Amaranthus Sp) to Iron (Fe) Content and Acceptability of Donuts Nabila, Fathin
Journal of Nutraceuticals and Herbal Medicine Vol 1, No 1 (2019): JNHM 2019
Publisher : Universitas Muhammadiyah Surakarta

Spinach is a great source of iron (Fe), which is quite high. Spinach can be made into spinach flour that can be used making donuts. Donuts in general have only macro nutrients and very few other nutrients, so substitution of spinach flour is needed to increase the nutritional content of donuts, especially on iron content. The purpose of this research is to know effect of substitution of spinach flour to iron content and acceptibility of donuts. The method this research used complete random design with four substitution treatment of spinach flour (0%, 10%, 20%, and 30%). Data analysis of iron content using one way ANOVA test with 95% significance level continued Duncan test, while acceptability using Kruskal Wallis test followed by Duncan test. The results showed that the highest iron content found in donuts with 30% spinach flour substitution with the result of 135.72 mg/kg, while the lowest on donuts with 0% spinach flour substitution with the result 43.78 mg/kg. Based on the overall percentage of acceptability the highest found in donuts with 0% spinach flour substitution, while the overall percentage of acceptability the lowest found in donuts with 30% spinach flour substitution. Based the analysis test known that there is effect of subtitution of spinach flour to iron content of donuts. There is also effect of substitution of spinach flour to acceptability color, aroma, flavor, texture, and overall donuts.

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