Aktivitas Antioksidan pada Minuman Fungsional Berbasis Jahe  dan Kacang-Kacangan sebagai Antiemetik

Harti, Leny Budhi; Kurniasari, Fuadiyah Nila; Dasilva, Kusumaningrum; Waziiroh, Elok; Cempaka, Anggun Rindang

doi:10.21776/ub.ijhn.2018.005.01.2

Cited by 4 publications

(5 citation statements)

References 3 publications

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“…Antioxidants are one of the nutrients that can reduce nausea. The content of B6 and antioxidants in salak fruit in this study made pregnant women experience a decrease in nausea more than pregnant women who did not consume zalacca (12). Apart from antioxidants, Zalacca fruit also contains flavonoids which are useful for increasing bile production and neutralizing digestive juices which can reduce nausea (13).…”

Section: Conclusion and Recommendationmentioning

confidence: 84%

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Zalacca fruit consumption to reduce nausea and vomiting in trimester I pregnant women in Banjarnegara District

Fajri¹,

Sari²

2021

JNKI

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Introduction : Nausea and vomiting occur in 80-85% of pregnancies during the first trimester with annoying vomiting symptoms in 52%. The way to deal with nausea and vomiting is pharmacochemical by consuming fresh fruit, namely zalacca. In 100 mg of zalacca fruit contains B6 0.2 mg which can reduce nausea. Objectives : To find out that zalacca fruit can reduce nausea and vomiting in pregnant women in the 1st trimester. Methods : The research used was a quasy experimental design with a pretest posttest control group design. The variables in this study were zalacca fruit, nausea and vomiting. The number of samples is 30 respondents. The treatment group received 100 mg of zalacca fruit and B6 3 x 10 mg per day for 10 days while the control group received anti-nausea therapy, namely B6 3 x 10 mg / day for 10 days, before the intervention, the control group and the treatment group would get pre-test (assessment of nausea and vomiting) and then continued with the intervention for 10 days and ended with a post test (assessment of nausea and vomiting). Data analysis was univariate, bivariate using the Repeated Measure Anova (Test of Between-Subjects Effect) test. Result : Showed that there was an effect of consuming zalacca fruit to reduce nausea (p = 0.000) and vomiting with a value of p = 0.012. Conclusion : Consumption of 100mg zalacca can reduce nausea and vomiting in 1st trimester pregnant women.

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Section: Conclusion and Recommendationmentioning

confidence: 84%

“…Zalacca also contains flavonoids which can increase bile production, and neutralize acids that can reduce nausea and vomiting can be reduced and will disappear (9) (12). This is in…”

Section: Vomitingmentioning

confidence: 99%

Zalacca fruit consumption to reduce nausea and vomiting in trimester I pregnant women in Banjarnegara District

Fajri¹,

Sari²

2021

JNKI

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“…Namun, obat ini memiliki efek samping yaitu peripheral edema (Kishen & Manuochkathe, 2018). Salah satu alternatif pencegahan risiko penyakit tersebut dapat dilakukan dengan mengonsumsi antioksidan (Arrosyadi et al, 2016).…”

Section: Pendahuluanunclassified

Uji Parameter Mutu, Nilai Gizi, Dan Aktivitas Antioksidan Berbagai Produk Teh Celup (Teh Putih, Teh Kuning, Teh Hijau, Dan Teh Oolong)

Susilowati,

Iqbal Khoiruddin Syahida,

Istnaini Novi Wahyuningsih

et al. 2023

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Hipertensi dapat disebabkan oleh tingginya kadar ROS (Reactive Oxygen Species) yang menghambat aliran oksigen ke jantung dan otak. Salah satu alternatif pencegahan risiko penyakit tersebut dapat dilakukan dengan mengonsumsi antioksidan. Efek yang menguntungkan pada teh hijau adalah kuatnya efek antioksidan oleh komponen polifenol teh hijau. Penelitian ini bertujuan agar untuk mengetahui mutu, nilai gizi, dan aktivitas dari berbagai produk teh celup. Penelitian ini meliputi uji parameter mutu, uji nilai gizi, uji total fenolik, uji total flavonoid, dan uji antioksidan berbagai produk teh yaitu teh putih, teh kuning, teh hijau, dan teh oolong. Hasil uji pada keempat variasi teh celup memiliki mutu yang kadar air kurang dari 10%, kadar abu total kurang dari 8%, kadar abu tidak larut asam kurang dari 1%, serta tidak mengandung cemaran logam timah. Keempat variasi teh celup ini juga memiliki nilai gizi yaitu mengandung lemak, protein, dan karbohidrat. Dari keempat jenis teh, teh oolong yang memiliki total fenol yang terbanyak yaitu 807,97±1,64 ppm dan teh putih yang memiliki flavonoid total yang terbanyak yaitu 11,25±0,12 ppm. Aktivitas antioksidan teh oolong (IC50: 91,33±0,41 ppm) dan teh putih (IC50: 96,54±0,39 ppm) yang tergolong kuat, sedangkan untuk aktivitas antioksidan teh hijau (IC50: 107,84±0,11 ppm) dan teh kuning (IC50: 124,97±0,51 ppm) yang tergolong sedang. Pada penelitian ini dapat disimpulkan bahwa keempat variasi teh ini memiliki mutu sudah sesuai dengan standar SNI 2014, mengandung nilai gizi dan adanya aktivitas antioksidan dari keempat variasi teh ini memiliki potensi sebagai antihipertensi melalui jalur antioksidan. Kata kunci : parameter mutu, nilai gizi, aktivitas antioksidan, teh

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“…Kadar antioksidan yang terdapat pada minuman instan jesika sebesar 102,32 mg/ml (Tabel 5). Jika dibandingkan dengan penelitian serupa hampir sama yaitu tentang minuman fungsional berbasis jahe dan kacang-kacangan sebesar 99,33 mg/ml-147,88 mg/ml (Harti, 2018). Hasil tersebut menjelaskan bahwa dalam minuman jahe jesika terdapat zat penangkal radikal bebas yang bermanfaat bagi ketahanan tubuh.…”

Section: Tabel 5 Sifat Kimia Minuman Instan Jesikaunclassified

Production Process Analysis of Ginger, Lemongrass, Cinnamon Instant Drink “Jesika”

Widawati,

Nur'aini,

Meksi

2022

Sinta. J. Sci. Tech. and Agric.

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Ginger, lemongrass and cinnamon instant drink “jesika” is herbal drink in powder with natural ingredients produced by Badan Usaha Milik Desa (BUMDES) Manfaat in Sukasari Village, Air Periukan Sub District, Seluma District, Bengkulu Province. The purpose of this research is to analyze the production process, mass balance, chemical analysis and business analysis of jesika instant drink. The methods used include observation and interviews, chemical analysis and business analysis. The results showed that in the processing of jesika instant drink, from of the total raw material of 64,5 kg, the finished material was 52,5 kg. From the results of chemical analysis of the instant drink jesika, it was found that the water content of the instant drink jesika was 7,82%, the ash content was 1,98%, and the antioxidant was 102,32 mg/ml. Based on the analysis of the business of producing instant drink jesika, the income obtained by the producer for one time of production gets an net profit Rp.3.185.000,-

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Aktivitas Antioksidan pada Minuman Fungsional Berbasis Jahe dan Kacang-Kacangan sebagai Antiemetik

Cited by 4 publications

References 3 publications

Zalacca fruit consumption to reduce nausea and vomiting in trimester I pregnant women in Banjarnegara District

Zalacca fruit consumption to reduce nausea and vomiting in trimester I pregnant women in Banjarnegara District

Uji Parameter Mutu, Nilai Gizi, Dan Aktivitas Antioksidan Berbagai Produk Teh Celup (Teh Putih, Teh Kuning, Teh Hijau, Dan Teh Oolong)

Production Process Analysis of Ginger, Lemongrass, Cinnamon Instant Drink “Jesika”

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