With the rise of global health awareness by embracing a healthy lifestyle and natural product consumption, the search for natural antioxidant sources has invited more research performed especially in fruits as a whole product or in its components, especially the ones that are usually discarded/not the mainly consumed component. Pyrus communis and Pyrus pyrifolia are two of the most popular species of pear fruits consumed in the world, and while there exist several studies about the antioxidant potential of its flesh, specific studies about the antioxidant properties of their peels are still lacking. To achieve an understanding of antioxidant properties of peel extract of P. communis and P. pyrifolia, several tests have been performed in controlled laboratory conditions to gauge phenolic and flavonoid contents through three different extraction measurements. This research has shown that peel extracts of both P. communis and P. pyrifolia contain natural antioxidants that are beneficial for health, with P. communis extracted with methanol having a higher concentration of antioxidant contents compared to P. pyrifolia.

Sirih hijau (Piper betle L.) menunjukan berbagai aktivitas farmakologi diantaranya antialergi, analgesik, antibakteri, antiproliferatif dan antioksidan dan mengandung berbagai senyawa kimia seperti chavibetol, chavibetol acetate, karvakrol, caryophyllene, allylpyrocatechol diacetate, campene, chavibetol methyl ether. Penelitian ini dilakukan untuk mengoptimasi teknik pengolahan daun sirih hijau yang diterapkan secara empiris oleh masyarakat melalui pengujian aktivitas antioksidan menggunakan metode Ferric Reducing Antioxidant Power (FRAP). Teknik pengolahan yang dioptimasi adalah infusa, seduh segar dan rebus rendam. Aktivitas antioksidan ekstrak daun sirih hijau seduh segar memiliki kapasitas antioksidan sebesar 18,126 mg Trolox/g ekstrak, dan untuk ekstrak daun sirih hijau rebus rendam sebesar 21,848 mg Trolox/g ekstrak, sedangkan untuk ekstrak daun sirih hijau infusa sebesar 22,809 mg Trolox/gram ekstrak. Aktivitas antioksidan tertinggi diberikan oleh ekstrak infusa daun sirih hijau yaitu 22,809 mg Trolox/gram ekstrak.

Pear peels more often than not are considered nonbeneficial, therefore they generally end up discarded aside from being consumed along with the fruit. In this research, the antioxidant capacity of the peel of two most popular pears consumed in Indonesia, namely European Pear (EP) and Asian Pear (AP) is being identified and measured. For the results of DPPH antioxidant activity method, Asian pear peel extract dissolved in ethanol (IC50 50.72) has the highest antioxidant contents than European pear peel extracted in methanol 80% (67.95). For the results of CUPRAC antioxidant activity method, European pear extract dissolved in methanol 80% showed higher antioxidant activity with the value of 2.51 and even the highest activity in an incubated condition with the value of 1.54. From the measurements, it can be understood that the peel extract of Asian pears has a higher antioxidant capacity when dissolved at a normal temperature. However, in an incubated temperature extraction environment, peel extract of European pears shows the highest antioxidant capacity, with the existence of slow-reacting antioxidants in the peel of European Pears, could be the potential cause. From this research, it can be concluded that pear peels are a source of beneficial antioxidants, and the method of extraction of antioxidants from pear peel would determine the extractable useful antioxidants: In the case of European Pear peel, an incubation temperature measurement is more desired.

Abstract. Infection is the proliferation of infectious agents in the body caused by microorganisms such as bacteria, viruses, fungi and protozoa. Antibacterial is a substance produced by an organism that has the ability to inhibit or kill microorganisms.  One of the plants that have the potential as an antibacterial is papaya.  Papaya plants have several benefits such as digestion, antibacterial and treating hypertension.  Almost all parts of papaya can be used such as leaves, flowers, fruit, skin and seeds. The papaya skin contains papain enzymes, saponins, alkaloids and glucosides. The research method used is the Systematic Literature Review (SLR). The purpose of this literature review is to collect and analyze the results of research on the potential of papaya peel extract as an antibacterial for Staphylococcus aureus and Escherichia coli bacteria using 96% ethanol extractant with agar diffusion antibacterial testing method. Based on the literature search, the 10% papaya peel extract concentration was more effective in inhibiting Gram-negative bacteria, namely Escherichia coli bacteria. Abstrak. Infeksi merupakan perkembangbiakan agen infeksius di dalam tubuh yang disebabkan mikroorganisme seperti bakteri, virus, jamur dan protozoa. Antibakteri merupakan substansi hasil organisme yang memiliki kemampuan dalam menghambat atau membunuh mikroorganisme. Salah satu tanaman yang berpotensi sebagai antibakteri yaitu pepaya. Tanaman pepaya memiliki beberapa manfaat seperti melancarkan pencernaan, antibakteri maupun mengobati hipertensi. Hampir seluruh bagian pepaya dapat dimanfaatkan seperti daun, bunga, buah, kulit dan bijinya. Adapun pada kulit pepaya mengandung enzim papain, saponin, alkaloid dan glukosid. Metode penelitian yang dilakukan yaitu dengan menggunakan Systematic Literature Review (SLR). Tujuan dari kajian pustaka ini untuk mengumpulkan dan menganalisis hasil penelitian terhadap potensi ekstrak kulit pepaya sebagai antibakteri terhadap bakteri Staphylococcus aureus dan bakteri Escherichia coli menggunakan ekstraktan etanol 96% dengan metode pengujian antibakteri difusi agar. Berdasarkan penelusuran pustaka menunjukan pada konsentrasi ekstrak kulit pepaya 10% lebih efektif dalam menghambat bakteri Gram-negatif yaitu bakteri Escherichia coli.

Abstract. Potato (Solanum tuberosum L.) is the main staple food for humans and the fourth largest crop grown worldwide after rice, wheat and maize. Potato peel, a waste by-product of potato processing, can be considered a new source of natural antioxidants because it contains a number of antioxidant compounds such as phenolic compounds and flavonoid compounds. Based on this background, the purpose of this study was to determine the characterization of simplicia and potato peel extract and to determine the total flavonoid content of potato peel extract. The characterizations included organoleptic tests, determination of the content of soluble extracts in water and ethanol, determination of water content, drying shrinkage, determination of total ash content and acid insoluble ash content, and determination of specific weight. Extraction was carried out using the maceration method for 3x24 hours with two remacerations using 96% of ethanol. Determination of total flavonoid content was carried out using the AlCl3 method using a UV-Vis spectrophotometer and routine as a comparison. The results showed that potato peel simplicia had a faded brown color, fine powder form, characteristic smell, and tasteless. As for the results of potato peel extract, it is dark brown in color, thick, has a characteristic sweet smell, and has a bitter taste. In the water-soluble extract test the results were 32.642%, ethanol soluble extract content was 23.764%, water content was 4.5%, drying loss was 6.309%, total ash content was 4.998%, acid insoluble ash content was 1.195%, and the specific gravity of the extract was 0.7718. The total flavonoid content in potato peel extract was 15.9689 mg RE/g extract Abstrak. Kentang (Solanum tuberosum L.) merupakan makanan pokok utama bagi manusia dan tanaman terbesar keempat yang ditanam di seluruh dunia setelah padi, gandum, dan jagung. Kulit kentang yang merupakan produk sampingan limbah dari pengolahan kentang, dapat dianggap sebagai sumber baru antioksidan alami karena kulit kentang mengandung sejumlah senyawa antioksidan senyawa golongan fenolik dan flavonoid. Berdasarkan latar belakang tersebut, maka tujuanpenelitian ini yaitu untuk mengetahui karakterisasi simplisia dan ekstrak kulit kentang serta mengetahui kadar flavonoid total dari ekstrak kulit kentang. Karakterisasi yang dilakukan meliputi uji organoleptik, penetapan kadar sari larut dalam air dan etanol, penetapan kadar air, susut pengeringan, penetapan kadar abu, total dan kadar abu tak larut asam, serta penetapan bobot jenis.  Ekstraksi dilakukan dengan menggunakan metode maserasi selama 3x24 jam dengan dua kali remaserasi menggunakan pelarut etanol 96%. Penetapan kadar flavonoid total dilakukan dengan metode AlCl3 menggunakan spektrofotometer UV-Vis dan rutin sebagai pembanding. Hasil penelitian menunjukkan simplisia kulit kentang memiliki karakteristik warna cokelat pudar, bentuk serbuk halus, bau khas, dan tidak berasa. Adapun untuk hasil ekstrak kulit kentang berwarna cokelat tua pekat, bentuk kental, bau khas manis, dan rasa pahit. Pada uji kadar sari larut air didapatkan hasil sebesar 32,642%, kadar sari larut etanol sebesar 23,764%, kadar air sebesar 4,5%, susut pengeringan sebesar 6,309%, kadar abu total sebesar 4,998%, kadar abu tak larut asam sebesar 1,195%, dan bobot jenis ekstrak sebesar 0,7718. Adapun kadar flavonoid total dalam ekstrak kulit kentang adalah sebesar 15,9689 mg RE/g ekstrak