Siam citrus peel (Citrus nobilis L. var. Microcarpa) is a plant derived from Sambas

The combination of ginger and white turmeric is the right way to make instant powder drink preparations. The content of gingerol in ginger and curcumin in white turmeric is useful as a natural diuretic (urine laxative). Instant powder drink preparations are made of 2 formulas with different variations of sweeteners, namely formula 1 with 100% granulated sugar and formula 2 with a combination of granulated sugar and brown sugar (3:1). This study was to determine the effect of variations in sugar on physical characteristics and the level of preference of panelists for the preparation of an instant powder drink containing a combination of ginger rhizome and white turmeric. Making instant powder drinks using the crystallization method Physical test data was analyzed by the Independent Sample T-Test. The test results showed that the two formulas met the powder test requirements with the pH value, setting, moisture content, flow time, and angle of repose in formula 1 each being 6.53; 9.3%; 0.26%; 15.63 grams/second; and 31.62, while formula 2 is 6.19; 5.6%; 1.04%; 11.55 grams/second; and 36.44. The hedonic test shows that there is a significant difference in preference values where formula 2, with a combination of sugar and brown sugar (3:1), is more preferred by the panelists.

Coffee favored because it has flavor, distinctive aroma, and contain bioactive components that can act as an antioxidant. This study aims to determine the antioxidant activity of extracts and fractions of green coffee cherries of Merapi. Green coffee cherries macerated with chloroform further partitioned with 80% methanol solvent. Measurement of antioxidant activity using DPPH spectrophotometric method. The results showed the chloroform extract has antioxidant activity 2.21 mg / mL, the methanol soluble 1.88 mg / mL, the residue was 3.66 mg / mL, and vitamin C 2.38 ug / mL.

Buas-buas, meniran, secang, and rosella have biological and pharmacological activities as antioxidants. The combination of the four plants is expected to provide a more potent synergistic effect on antioxidant activity. The purpose of this study was to analyze the total phenol content, total flavonoids, and antioxidant effects before and after combination. The combination of extracts, buas-buas, meniran, secang, and rosella which are used in sequence is (1: 1: 1/2: 1/2), (1: 2: 1/2: 1/2), and (2: 1 : 1/2: 1/2). Plants used in the form of simplicia was extracted by maceration method. Radical capture activity uses DPPH and IC50 values are determined. Determination of total phenol is expressed equivalent to gallic acid. Total flavonoids are expressed as quercetin equivalents. The phenol and flavonoid content obtained are then correlated with antiradical activity. The results showed that the best IC50 values were in the combination of ratios (1: 1: 1/2: 1/2) that is (11.0 µg / mL), then (1: 2: 1/2: 1/2) which was 13.3 µg / mL, and (2: 1: 1/2: 1/2) which is 19.4 µg / mL. The highest total phenolic and flavonoid content in the ratio (1: 2: 1/2: 1/2) is 33.57% w/w EAG and 74.00% w/w EQ. Correlation analysis between IC50 values with total phenolic and flavonoid contents showed a positive correlation with R2 values of 0.8236 and 0.0102 with positive slope. Thus, it can be concluded that the total phenol content influences free radical scavenging activity by 82.36%, while the effect of total flavonoid content was only 1.02%.

Extract standardization is a parameter used to ensure the safety and quality of extracts before being developed into pharmaceutical preparations. Meanwhile, Buas buas leaves (Premna serrativeolia Linn.) are useful for treating gastric disorders, carminatives, hemorrhoids, diuretics, fever, constipation, shortness of breath, and also as anti-inflammatory expectorants, antioxidants, antimicrobials, and anticoagulants. Furthermore, secang wood (Caesalpinia sappan Linn.) is widely known as a nutritious herbal drink. This research aims to determine extracts standardization including specific parameters (organoleptic and phytochemical screening) and non-specific (drying losses). The multilevel maceration with n-hexane and ethanol solvents extraction method was used. The results showed that the percentage of drying shrinkage in the ethanol extract of buas-buas leaves and secang wood was 18.99% ± 0.60 and 15.27% ± 1.46 respectively. Moreover, the ethanol extract of buas-buas leaves has a thick shape, blackish-brown in color, has a distinctive aromatic odor, while secang wood has a thick, brownish-red color, as well as a distinctive aromatic odor. The Buas buas leaves extract contains flavonoids, phenolics, tannins, saponins, and terpenoids, while secang wood contains only flavonoids, tannins, and terpenoids.