Gambir is an extract from the gambir plant (Uncaria gambir Roxb.) which has high economic value and potential for development. In Indonesia, the largest gambier-producing region is West Sumatra where traditional methods are still used for the processes of harvesting, steaming, pressing, clumping, draining, printing, and drying. Traditionally processed gambir products generally have a variety of catechins which need to be removed to improve purity. In this study, a range of treatments was trialed to do this using readily available equipment and no dangerous chemicals so they could be easily used by local farmers. It was expected that the appropriate treatment will result in higher quality gambir that can be sold at a higher price. The highest antioxidant activity (1.8940 mg/ml) and catechin levels (933.45 µg / mg) were obtained using the ultrasonic extraction process for 90 minutes. The highest polyphenol content was found in gambir without ultrasonic treatment and was 5.0776 mg/ml

Gambier is an extract from the leaves Uncaria gambier Roxb plant that contain polyphenolic compounds. One of polyphenol compounds in gambier is catechin, that can act as antioxidant and antimicrobial. This study aimed to determine the effect of heat on the catechin extraction from gambier by using ultrasonic assisted. The experimental design used a completely randomized design with four temperature treatments, i.e. 50°C, 60°C, 70°C, and 80°C with 3 replications. The variables measured were IC50, polyphenol content and catechin content. This study showed that the heating process during the extraction with ultrasonic waves has an impact on the content of antioxidants, polyphenols and catechins of the extract produced. The extraction process using ultrasonic assisted at 50°C showed the best result for antioxidant activity, polyphenol content, and catechin content. The value of IC50 was 1.3538 mg/L, polyphenol content was 6.6724 mg/L, and catechin content was 957.01 μg/mg.

The increasing number of older adults makes them less productive which causes a decline in their independence to perform the activities of daily living. One of the physical problems that cause morbidity and mortality among older adults is falling. The purpose of this research was to analyze the relationship between the ability to perform activities of daily living and risk for falls among older adults in Tresna Werdha Banyuwangi. This research applied description correlational design and cross-sectional approach. The subjects of this research were 71 older adults. The sample was taken using purposive sampling which was comprised of 65 older adults that fulfilled inclusion criteria. Katz Index, Morse Fall Scale (MFS), and observation sheet were used to collect the data. Data collected were analyzed using the chi-square test. The result on the older adult's ability in performing activities of daily living showed that 17 older adults (26,1%) were categorized as the mild and mildest dependent with a low and high risk of falls with p-value 0,002 (p <α = 0,05) which suggested that there was a relationship between the ability to perform activities of daily living and risk for falls. Medical staffs are expected to provide nursing care in addressing risk for falls, providing ambulatory aid to help to maintain balance while walking, teaching the patients what to do when they fall, so they don't suffer a serious injury, by monitoring the movement, and by holding a routine physical program.

Moringa leaves are known contain many types of antioxidants such as ascorbic acid, flavanoids, phenolic compounds and carotenoids. Moringa leaves have the potential to be processed into herbal tea. This study investigated the different of tea processing methods against polyphenol, antioxidant activity and panelist level on moringa leaf herbal tea, and also to get the appropiate processing method of moringa herbal tea. The study was conducted based on 4 types of tea processing methods including black tea, green tea,oolong tea and fragrant tea with 3 replications. The data were reportedas average. This study showed that the tea processing method gives a different to the chemical components and teacharacteristics produced. The results of the processed moringa leaf tea with different tea processing methods showed that the appropriate of processing method was fragrant tea method with the value of moisture content 6.36%, total polyphenol 2.43%, antioxidant activity 71.58%,and the sensory test of color, aroma and taste were 4.13 (like), 4.13 (like) and 3.2 (regular), respectively.