THE POTENTIAL OF “TYAM” BISCUIT (BICCUIT WITH TEMPE FLOUR AND SPINNING POWDER SUBSTITUTION) AS ALTERNATIVE TO PREVENT STUNTING IN TODDLERS

Pangan fungsional dapat dijadikan sebagai alternatif dalam mencegah stunting pada balita. Tempe dan bayam merupakan bahan lokal yang mudah diperoleh, ekonomis, nilai gizinya tinggi dan mutu cernanya tinggi dalam tubuh sehingga berpotensi dijadikan pangan fungsional. Kebaruan dalam penelitian ini meneliti potensi Biskuit “TYam”(biskuit dengan substitusi tepung tempe dan serbuk bayam) sebagai alternatif pencegahan stunting pada balita. Penelitian ini bertujuan untuk memformulasi biskuit yang disubtitusi tepung tempe dan serbuk bayam (Biskuit “TYam”) dan menganalisis pengaruh subtitusi tersebut terhadap organoleptik dan nilai gizi biscuit.Metode penelitian ini adalah eksperimen laboratorium. Biskuit “TYam” diformulasi dengan mensubtitusi tepung terigu dengan tepung tempe dan serbuk bayam, masing-masing 0g (P0), 15g (P1), 30g (P2) dan 45g (P3). Keempat formula Biskuit “TYam” diuji organoleptik (warna, aroma, rasa dan kerenyahan) oleh 25 panelis menggunakan skala hedonik dengan teknik skoring. Analisis data uji organoleptik meliputi uji normalitas, uji Friedman dan uji lanjutan yakni uji Wilcoxon. Sedangkan nilai gizi biskuit “TYam” dihitung menggunakan Nutrisurvey. Hasil penelitian menunjukkan bahwa secara organolpetik formula biscuit “TYam” P2 (15g) paling disukai dari segi warna, aroma, rasa dan kerenyahan. Sedangkan nilai gizi Biskuit “TYam” yang meningkat adalah Protein, PUFA, Vitamin A, Vitamin E, Vitamin B6, Total asam folat, Kalium, Magnesium, Fosfor, Ferro dan Zink. Kesimpulan penelitian adalah semakin banyak tepung tempe dan serbuk bayam yang disubtitusi pada Biskuit “TYam”. maka nilai gizi semakin meningkat dan berpengaruh signifikan terhadap organoleptiknya.Kata Kunci: Bayam; Biskuit; Pangan fungsional; Stunting; Tempe. AbstractFunctional foods can be used as an alternative to prevent growth retardation in young children. Tempe and spinach are local ingredients that are easy to procure, economical, nutritious, digestible in the body, and have the potential to be used as functional foods. Novelty in research to examine the potential of "TYam" Biscuits (biscuits with substitution of tempeh flour and spinach powder) as an alternative to stunting prevention in toddlers. The purpose of this study is to formulate biscuits (“TYam” biscuits) replaced with tempe and spinach powder and analyze their effects on the sensual and nutritional value of biscuits. This research method is a laboratory experiment. "TYam" biscuits were formulated by replacing wheat flour with tempe flour and spinach powder, 0g (P0), 15g (P1), 30g (P2) and 45g (P3), respectively. "TYam" biscuit formulas were sensually tested by 25 panelists using a hedonic scale using t-scoring technology (color, aroma, flavor, crispness). Analysis of sensory test data included a normality test, a Friedman test, and another test, the Wilcoxon test. On the other hand, the nutritional value of "TYam" biscuits was calculated using Nutrisurvey. The results showed that the sensually "TYam" P2 (15 g) biscuit formulation was the most preferred in terms of color, aroma, flavor, and crispness. The nutritional value of the increased "TYam" biscuits was protein, PUFA, vitamin A, vitamin E, vitamin B6, total folic acid, potassium, magnesium, phosphorus, iron and zinc. The conclusion of the study was that the "TYam" cookie as an alternative functional food in preventing stunting in toddlers.

QUANTITATIVE ANALYSIS OF PROFENOFOS PESTICIDE RESIDUES ON CABBAGE (Brassica oleracea) BY GAS CHROMATOGRAPHY METHOD

Profenofos merupakan salah satu jenis insektisida organofosfat. Kebaruan penelitian ini karena menganalisis secara kuantitatif residu pestisida profenofos pada kubis (Brassica oleracea) dengan metode kromatografi gas. Penelitian ini bertujuan untuk mengetahui kadar residu pestisida propenofos yang terdapat dalam kubis. Sampel diambil dari Kota Palopo, Sulawesi Selatan dan diekstraksi menggunakan metode QuEChERS dan dianalisis dengan alat GC/MS. Penelitian dilaksanakan di Laboratorium Kimia Farmasi Universitas Muhammadiyah Palopo. Pada penelitian ini di gunakan ekstrak kubis (Brassica oleracea) media control yang terlebih dahulu mengalami tiga perlakuan yang berbeda, yaitu: kubis tidak dicuci, kubis dicuci dengan air mengalir dan kubis dicuci dengan detergen pencuci sayuran. Hasil penelitian menunjukkan bahwa kubis tidak dicuci terdeteksi mengandung residu pestisida profenofos dengan kadarnya 0,219 mg/kg, kubis dicuci dengan air mengalir terdeteksi mengandung residu pestisida profenofos dengan kadarnya 0,037 mg/kg dan pada kubis yang dicuci dengan detergen pencuci sayuran tidak terdeteksi mengandung residu pestisida profenofos. Kadar residu pestisida ini tidak melewati batas maksimum residu pestisida profenofos dalam kubis (BMR) yang ditetapkan oleh SNI 7313,2008 yaitu 1mg/kg. Kesimpulannya terbukti sampel kubis yang telah dicuci dengan air mengalami penurunan residu pestisida dan pencucian dengan menggunakan detergen pencuci sayuran terbukti lebih besar mengalami penurunan residu pestisida.Kata kunci: Brassica oleracea; Kromatografi gas; Profenofos; Residu pestisida. AbstractProfenofos is a type of organophosphate insecticide. The novelty of this study is due to quantitatively analyzing the residues of Profenofos pesticides on cabbage (Brassica oleracea) by the gas chromatography method. This study aims to determine the residual levels of Propenofos pesticides in cabbage. Samples were taken from Palopo City, South Sulawesi, extracted using the QuEChERS method and analyzed with the GC/MS. The research tool was carried out at the Pharmaceutical Chemistry Laboratory of Muhammadiyah Palopo University. In this study, cabbage extract (Brassica oleracea) was used as a control medium which first underwent three different treatments: cabbage was not washed, cabbage was washed under running water, and cabbage was washed with vegetable washing detergent. The results showed that unwashed cabbage was detected to contain Profenofos pesticide residues with a level of 0.219 mg/kg, cabbage washed with running water was seen to have Profenofos pesticide residues with a group of 0.037 mg/kg, and cabbage washed with vegetable washing detergent was not detected to contain Profenofos pesticide residues. The residual level of this pesticide does not exceed the maximum limit of Profenofos pesticide residue in cabbage (BMR) set by SNI 7313.2008, which is 1mg/kg. In conclusion, it was proven that cabbage samples that had been washed with water had a decrease in pesticide residues, and washing using vegetable washing detergents was shown to have a more significant reduction of pesticide residues.Keywords: Brassica oleracea; Gas chromatography; Profenofos; Pesticide residues

PREPARATION AND CHARACTERIZATION OF ANCHOVY (STOLEPHORUS SP) PROTEIN CONCENTRATE NANOPARTICLE USING IONIC GELATION METHOD

Objective: Nanoparticle preparation can increase the bioavailability of anchovy protein. This study aims to optimize and characterize anchovy protein concentrate nanoparticle based on volume comparison of chitosan-TPP (Tripolyphosphate) matrix in forming the size of anchovy protein concentrate nanoparticle with ionic gelation method. Methods: Fresh anchovy was extracted by an acid-base method using solvents of NaOH and HCl to get protein concentrate. After that, it was conducted by formulating anchovy protein concentrate into a mixture of chitosan-TPP matrix with volume ratio which was divided into 5 series of variations, namely F1 without matrix, F2 1:1, F3 1:3, F4 1:5 and F5 1:7 ratio of chitosan to TPP, then formed matrix was determined the value of the encapsulation efficiency and characterized using a particle size analysis tool. Results: The results showed that the optimum volume comparison of the chitosan-TPP matrix in forming nanoparticle of anchovy protein concentrate was ratio 1:7 because this has a matrix encapsulation efficiency value of 99.11%, a small particle concentrate size of 687.26 nm, a good polydispersity index value of 0.406 and a value of zeta potential of+12.9 mV. Conclusion: The optimum formula of the chitosan-TPP matrix volume ratio in forming anchovy protein concentrate nanoparticle is F5 with the ratio of chitosan-TPP matrix mixture 1:7

SIRUP BUCIN: MINUMAN HERBAL KOMBINASI SARI BUNI, SEREH DAN JAHE SEBAGAI ALTERNATIF MINUMAN KESEHATAN

Minuman herbal merupakan jenis minuman fungsional kesehatan yang bersumber dari bahan alam yang termasuk didalamnya adalah buah Buni (Antidesma bunius L.,) atau Malahengo (Anggur Gorontalo), Sereh (Cymbopogon citratus), Jahe (Zingiber officinale). Kebaruan dalam penelitian ini karena meneliti tentang sirup bucin dengan mengkombinasikan sari buni, sereh, dan jahe sebagai alternatif minuman kesehatan. Tujuan penelitian ini yaitu memformulasi produk minuman herbal “Sirup Bucin” sebagai minuman kesehatan dan melakukan analisis kelayakan pengembangan produk. Metode yaitu dilakukan formulasi pembuatan produk kombinasi buah buni dengan jahe dan sereh F1 (15:5:5), F2 (30:5:5) dan F3 (45:5:5) serta uji organoleptik dan studi kelayakan pada sirup yang dihasilkan. Penelitian ini telah mendapatkan Persetujuan Komisi Etik dengan Nomor DP.01.01/KEPK/108/2023. Hasil menunjukkan bahwa sari buah buni, sereh dan jahe dapat diformulasi menjadi sediaan sirup dengan hasil uji organoleptik pada panelis semi terlatih menunjukkan tingkat penerimaan rata-rata pada warna, rasa, aroma dan kekentalan pada skala 3,73 yaitu sangat disukai pada F2. Hasil studi kelayakan berdasarkan penjualan yang dilakukan dalam waktu sebulan dengan 4 kali produksi menghasilkan 40 botol sirup dan 80 cup siap minum berhasil mendapat keuntungan sebesar Rp. 720.500,-.yang artinya produk “Sirup Bucin” ini layak untuk dikembangkan dan dapat bersaing dengan produk minuman lain yang ada dipasaran. Kesimpulan dalam penelitian ini bahwa formula minuman herbal “Sirup Bucin” dengan mengkombinasikan buah buni, jahe dan sereh yang paling disukai yaitu formula F2 dan dari studi kelayakan, layak untuk dikembangkangkan

Anti-inflammatory activities of flavonoid derivates

Background and purpose: Flavonoids are a group of phytochemicals found abundantly in various plants. Scientific evidence has revealed that flavonoids display potential biological activities, including their ability to alleviate inflammation. This activity is closely related to their action in blocking the inflammatory cascade and inhibiting the production of pro-inflammatory factors. However, as flavonoids typically have poor bioavailability and pharmacokinetic profile, it is quite challenging to establish these compounds as a drug. Nevertheless, progressive advancements in drug delivery systems, particularly in nanotechnology, have shown promising approaches to overcome such challenges. Review approach: This narrative review provides an overview of scientific knowledge about the mechanism of action of flavonoids in the mitigation of inflammatory reaction prior to delivering a comprehensive discussion about the opportunity of the nanotechnology-based delivery system in the preparation of the flavonoid-based drug. Key results: Various studies conducted in silico, in vitro, in vivo, and clinical trials have deciphered that the anti-inflammatory activities of flavonoids are closely linked to their ability to modulate various biochemical mediators, enzymes, and signalling pathways involved in the inflammatory processes. This compound could be encapsulated in nanotechnology platforms to increase the solubility, bioavailability, and pharmacological activity of flavonoids as well as reduce the toxic effects of these compounds. Conclusion: in Summary, we conclude that flavonoids and their derivates have given promising results in their development as new anti-inflammatory drug candidates, especially if they formulate in nanoparticles

Anti-inflammatory activities of flavonoid derivates

Background and purpose: Flavonoids are a group of phytochemicals found abundantly in various plants. Scientific evidence has revealed that flavonoids display potential biological activities, including their ability to alleviate inflammation. This activity is closely related to their action in blocking the inflammatory cascade and inhibiting the production of pro-inflammatory factors. However, as flavonoids typically have poor bioavailability and pharmacokinetic profile, it is quite challenging to establish these compounds as a drug. Nevertheless, progressive advancements in drug delivery systems, particularly in nanotechnology, have shown promising approaches to overcome such challenges. Review approach: This narrative review provides an overview of scientific knowledge about the mechanism of action of flavonoids in the mitigation of inflammatory reaction prior to delivering a comprehensive discussion about the opportunity of the nanotechnology-based delivery system in the preparation of the flavonoid-based drug. Key results: Various studies conducted in silico, in vitro, in vivo, and clinical trials have deciphered that the anti-inflammatory activities of flavonoids are closely linked to their ability to modulate various biochemical mediators, enzymes, and signalling pathways involved in the inflammatory processes. This compound could be encapsulated in nanotechnology platforms to increase the solubility, bioavailability, and pharmacological activity of flavonoids as well as reduce the toxic effects of these compounds. Conclusion: in Summary, we conclude that flavonoids and their derivates have given promising results in their development as new anti-inflammatory drug candidates, especially if they formulate in nanoparticles

Uji Aktivitas Antioksidan Sediaan Lip Balm Rambut Jagung (Zea mays L.) dengan Metode DPPH (1,1-Diphenyl-2-Picrylhydrazyl)

Jagung sebagai komoditas utama di Provinsi Gorontalo menghasilkan limbah yang cukupbanyak. Hal ini membuat pemerintah menawarkan peluang investasi dengan memanfaatkan limbahjagung, di antaranya rambut jagung. Studi pustaka menunjukkan bahwa rambut jagung memilikiaktivitas antioksidan yang cukup baik, sehingga dilakukan formulasi lip balm dengan memanfaatkaninfusa rambut jagung sebagai bahan aktif. Penelitian kuantitatif dengan quasi eksperimen laboratoriumdilakukan untuk mengetahui aktivitas antioksidan dari sediaan lip balm rambut jagung (Zea mays L.)yang diformulasi dengan menggunakan tiga konsentrasi infusa rambut jagung, yaitu Formula A (7,5%);Formula B (15%) dan Formula C (22,5%). Sediaan dibuat dengan mencampurkan fase air (infusa rambutjagung dan gliseril monostearat) dengan fase minyak (lanolin, beeswax, setil alkohol, paraffi n cair danminyak jagung) serta emulgator (span 60 dan tween 60). Hasil uji stabilitas organoleptik dan pH selama4 minggu pengamatan menunjukkan bahwa tidak ada perubahan, baik dari segi organoleptik maupunpH masing-masing sediaan. Aktivitas antioksidan diukur dengan menggunakan spektrofotometer UVVisibel“SHIMADZU UV-1800” dan kuersetin (1000 μg/mL) sebagai pembanding. Hasil pengujianmenunjukkan bahwa Formula B (15%) memberikan aktivitas yang lebih baik dalam meredam radikalDPPH dengan nilai IC50 sebesar 0,987 mg/mL, Formula C (22,5%) sebesar 1,857 mg/mL dan FormulaA (7,5%) sebesar 2,909 mg/mL.Corn as the main commodity of Gorontalo Province produces a lot of waste. This makes thegovernment off er investment opportunities by utilizing corn waste, including corn silk. Literature studiesshow that corn silk has a good antioxidant activity, so the lip balm formulation was done by utilizingcorn silk infusion as an active ingredient. Quantitative research with quasi laboratory experimentswas done to determine antioxidant activity of corn (Zea mays L.) silk lip balm formulated using threeconcentrations of corn hair infusion, namely Formula A (7.5%); Formula B (15%) and Formula C(22.5%). Preparations was made by mixing water phase (corn hair infusion and glyceryl monostearate)with oil phase (lanolin, beeswax, cetyl alcohol, liquid paraffi n and corn oil) and emulgator (span 60and tween 60). The results of the organoleptic stability and pH evaluation during 4 weeks observationshowed that there was no change, both in terms of organoleptic and pH of each preparation. Antioxidantactivity was measured using “SHIMADZU UV-1800” UV-Visible Spectrophotometer and quercetin(1000 μg/mL) as comparison. The results showed that the Formula B (15%) gave a better activityin reducing DPPH radical with IC50 value was 0.987 mg/mL, Formula C (22.5%) 1.857 mg/mL andFormula A (7.5%) 2.909 mg/m

Aktivitas Antimikroba Sabun Antiseptik Bunga Eceng Gondok (Eichhornia crassipes) dengan Basis Minyak Jelantah

Water hyacinth flowers (Eichhornia crassipes) contain antibacterial phenols, flavonoids, alkaloids, tannins, terpenoids, sterols, and glycosides that can be made into antiseptic soaps. Used cooking oil purifi ed with banana peel can be used to make soap. This study aimed to determine how to process used cooking oil, formulate and test antimicrobial antiseptic soaps using water hyacinth flower extract. The method uses antiseptic soap formulated with 10%, 15%, and 20% water hyacinth infusion. Physical, chemical, irritation, and antibacterial testing of the preparation. Used cooking oil is refined and clear, not thick. Water hyacinth flower extract can be formulated into antiseptic soap with a 1.5 cm foam height, cleaning power in criteria 3, pH in the range 9-10, water content >15%, and free alkali content of 0.6- 1.3%. Formula A (19.17 mm), B (20.01 mm), and C have strong antibacterial activity against E. coli based on the diameter of the barrier (20.13 mm). Water hyacinth flower extract and used cooking oil can be used to make antimicrobial antiseptic soap.Bunga Eceng gondok (Eichhornia crassipes) mengandung fenol, flavonoid, alkaloid, tannin, terpenoid, sterol dan glikosida yang mempunyai aktivitas antibakteri dan berpotensi diformulasi menjadi sabun antisptik. Minyak jelantah yang telah dimurnikan menggunakan kulit pisang kepok berpotensi sebagai bahan pembuatan sabun. Tujuan untuk mengetahui metode pengolahan minyak jelantah, formulasi dan uji aktivitas antimikroba sediaan sabun antiseptik ekstrak air bunga eceng gondok dengan memanfaatakan minyak jelantah. Metode yaitu quasi eksperimen laboratorium yakni sabun antiseptic diformulasi berdasarkan tiga konsentrasi infusa bunga eceng gondok, Formula A (10%); B (15%) dan C (20%). Evaluasi sediaan berupa fisik dan kimia, uji iritasi dan uji aktivitas antibakteri. Hasil pemurnian minyak jelantah yaitu minyak yang jernih dan tidak kental. Ekstrak air bunga eceng gondok dapat diformulasi menjadi sabun antiseptik dengan tinggi busa rata-rata 1,5 cm, daya bersih pada kriteria 3 (kesat), pH pada rentang 9-10, kadar air >15%, kadar alkali bebas 0,6-1,3 % dan tidak menunjukkan iritasi. Sabun antiseptik ekstrak air bunga eceng gondok memiliki aktivitas antibakteri terhadap E.coli kategori kuat berdasarkan diameter hambatannya, yakni Formula A (19,17 mm), B (20,01 mm) dan C (20,13 mm). Kesimpulannya ekstrak air bunga eceng gondok dan minyak jelantah dapat menjadi alternative pemanfaatan limbah menjadi sediaan sabun antiseptik yang memiliki aktivitas antimikroba

FORMULATION AND CHARACTERIZATION OF SELF NANO-EMULSIFYING DRUG DELIVERY SYSTEM (SNEDDS) FRACTION OF N-HEXANE: ETHYL ACETATE FROM SESEWANUA LEAF (CLERODENDRUM FRAGRANS WILD.)

Objective: Sesewanua leaves contain alkaloid compounds as antioxidants, and its leaves can be used to formulate  SNEDDS dosage forms, which can effectively deliver the medicine. This study intended to determine the variation of surfactant concentration (Tween 80) and cosurfactant (PEG 400) towards pH, viscosity, nano-emulsion duration and characterization using PSA method (particle size and polydispersity index). Methods: This study employed quasi-experimental method and the independent variables in this study were variations in the concentration of surfactant (Tween 80) and cosurfactant (PEG 400), which consist of 3 formulas, such as SFS 1 (6:3), SFS 2 (7:2), and SFS 3 (8:1). The dependent variables in this study including pH, viscosity, nano-emulsion time, particle size and polydispersity index which utilized  One Way Anova Post Hoc LSD (p>0.05) and Tamhane (p<0.05) tests as the data analysis. Results: The pH test SFS1-SFS3 has a pH value of 7.92, 8.30 and 8.35, followed by  Viscosity test SFS1-SFS3 which has a viscosity value of 1.00 cP, 1.38 cP and 2.91 cP.  Further, SFS1-SFS3 nano emulsified time test had nano emulsified time in gastric and intestinal fluids 35.18s & 43.96s, 43.54s & 47.13s and 44.00s & 50.29s. Characterization of SFS1-SFS3 particle size in gastric and intestinal fluids 23.9nm & 23.0nm, 18.5nm & 22.7nm and 19.1nm & 22.9nm, while characterization of SFS1-SFS3 polydispersity index in gastric and intestinal fluids were 0.433 & 0.348, 0.451 & 0.440 and 0.568 & 0.462. Conclusion: The increase of variations in surfactant concentration and decreased cosurfactant significantly affected pH, viscosity, nano-emulsion time, and particle size of SFS preparations. However, the polydispersity index was not considerably affected