EFEK ANTIINFLAMASI  EKSTRAK ETANOL  DAUN KERSEN (Muntingia calabura L.) PADA MENCIT (Mus musculus)

Rahman, Safriani; Wati, Aulia; Asariningtyas, Eka Mega

doi:10.33096/jifa.v9i1.244

Cited by 4 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The mice used in this study were 15 mice weighing about 20-30 grams and aged about 2-3 months. [20][21] The treatment group was divided into 5 groups by grouping 3 mice for the group negative control (CMC-Na), 3 mice for the group positive control (Diclofenac Na), 3 mice for group 1 with an extract dose of 250 mg /KgBW, 3 mice for group 2 with an extract dose of 125 mg/KgBW and 3 mice for group 3 with an extract dose of 62.5 Kg/BW.…”

Section: Resultsmentioning

confidence: 99%

In-Vivo Anti-Inflammatory Activity of Kelubut Leaf Ethyl Acetate Extract (Passiflora foetida L.) from Samarinda City

Mochtar,

Devi,

Hamzah

et al. 2023

JFAPS

View full text Add to dashboard Cite

Kelubut (Passiflora foetida L.), as an anti-inflammatory, is widely found in various regions in Indonesia, including in Central Kalimantan. Its main chemical compounds include alkaloids, phenols, glycosides, flavonoids, and cyanogenic compounds. Flavonoids show more than a hundred kinds of bioactivity, including antipyretic, analgesic, and anti-inflammatory. This study aims to determine the anti-inflammatory activity of kelubut leaf extract (Passiflora foetda L.) against mice (Mus musculus). This research went through a Pretest and Posttest Control Group Design with 5 treatment groups, negative control, positive control, and ethyl acetate extract of kelubut leaves with 3 doses of 250 mg/KgBW, 125mg/KgBW and 62.5 mg/KgBB. Before being given treatment, each treatment group was induced by carrageenin by sub-planar injection into the sole of the left leg of the mouse. Then, the edema developed rapidly and persisted for 6 hours. After being induced by carrageenin, the researchers waited for 30 minutes and measured the volume of edema every 30 minutes to 120 minutes. The inhibition of all groups of ethyl acetate extract of kelubut leaves showed anti-inflammatory activity, but the resulting abilities were different. Inflammation inhibition by ethyl acetate extract at a dose of 250 mg/KgBW was 92.78%, at a dose of 125 mg/KgBW, was 91.76%, and at a dose of 62.5 mg/KgBW was 84.61%. From the results obtained, the ethyl acetate extract group of kelubut leaves at a dose of 250 mg/KgBW had the greatest inflammatory inhibition activity compared to a dose of 125 mg/KgBW and 62.5 mg/KgBW.

show abstract

Section: Resultsmentioning

confidence: 99%

In-Vivo Anti-Inflammatory Activity of Kelubut Leaf Ethyl Acetate Extract (Passiflora foetida L.) from Samarinda City

Mochtar,

Devi,

Hamzah

et al. 2023

JFAPS

View full text Add to dashboard Cite

show abstract

“…Ekstrak etanol daun kersen memiliki kandungan senyawa metabolit sekunder seperti flavonoid, alkaloid, terpenoid, tannin, dan saponin [11]. Senyawa tersebut memiliki kemampuan sebagai antioksidan [12], antibakteri [13], antiinflamasi [14], dan antihiperlipidemia [15]. Selain senyawa metabolit sekunder, ekstrak daun kersen juga mengandung senyawa eicosamethyl cyclodexacyloxane [16] dengan kadar yang tinggi dan berperan sebagai antibakteri, antihelmintik, dan antioksidan [17].…”

Section: Pendahuluanunclassified

Karakteristik Fisik Mie Basah Bebas Gluten dengan Penambahan Bubuk Daun Kersen

Setyowati,

Handayani,

Kusumasari

et al. 2023

j.ilm.inov.

View full text Add to dashboard Cite

Makanan sumber karbohidrat yang cukup populer belakangan ini diantara semua kalangan usia di Indonesia adalah mie. Mie dari tepung kentang telah banyak dibuat, guna memberikan manfaat lebih dari olahan mie perlu diberikan bahan tambahan berupa bubuk daun kersen. Penelitian ini bertujuan untuk mengkarakterisasi secara fisik mie basah bebas gluten berbahan dasar tepung kentang dan tepung tapioka yang diharapkan juga kaya antioksidan dengan tambahan bubuk daun kersen. Bahan utama penelitian ini adalah tepung kentang dan bubuk daun kersen yang di dapat dari Kabupaten Jember. Mie basah selanjutnya dilakukan uji fisik dengan penentuan parameter fisik meliputi daya serap air, indeks regangan dan indeks warna menggunakan metode statistik uji ANOVA, dan apabila terdapat perbedaan nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) 5%. Hasil penelitian menunjukkan bahwa daya serap air berkisar antara 70 – 190%, dimana daya serap air paling tinggi terdapat pada perlakuan T1K3. Indeks regangan mie basah tidak memiliki perbedaan signifikan, namun perlakuan T1K3 memiliki indeks regangan terbaik yaitu 0,17. Hasil indeks warna berdasarkan pada L, a dan b yakni L berkisar 42,30 – 46,90, a berkisar antara 2,05 – 4,75, b berkisar antara 11,5 -14,50. Kata kunci — Mie Basah, Tepung Kentang, Bebas Gluten, Bubuk Daun Kersen

show abstract

“…The ethanol extract of kersen leaves contains secondary metabolite compounds such as flavonoids, alkaloids, terpenoids, tannins and saponins (Handayani et al, 2021;Rakhmadevi et al, 2021). These compounds have the ability as antioxidants (Puspitasari et al, 2017;Azizah et al, 2020), antibacterial (Handayani, 2015), anti-inflammatory (Rahman et al, 2017) and antihyperlipidemia (Puspasari et al, 2016). Research conducted by Bait et al (2021) showed that the addition of kersen leaves extract to rice can increase the nutritional content and functional properties of the rice.…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder

Kusumasari,

Handayani,

Setyowati

et al. 2023

AgriHealth:J.Agr-food.Nutr.Pblchealth

View full text Add to dashboard Cite

Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%) and its addition of kersen leaves powder (K1 = 5%, K2 = 10% and K3 = 15%) on consumer acceptability using hedonic and descriptive tests with color, aroma, taste and texture attributes involved 25 semi-trained panelists. The results showed that there was a significant difference (p < 0.05) in the level of consumer preference for color and texture and no significant difference (p > 0.05) in aroma and taste. The preferred formulations in terms of color were T1K3, which contained 40% potato flour and 60% tapioca starch with 15% kersen leaves powder, and T2K3, which included 50% potato flour and 50% tapioca starch with 15% kersen leaves powder. T2K3 was also preferred for aroma attributes, while T1K1, for taste attributes, contained 40% potato flour and 60% tapioca starch with 5% kersen leaves powder. T1K2 was preferred for texture attributes, which included 40% potato flour and 60% tapioca starch with 10% kersen leaves powder. Hedonic descriptive testing results showed significant differences for all formulations for each attribute. The current study’s findings indicated that the T1K2 formulation consisting of 40% potato flour and about 60% tapioca starch with 10% kersen leaves powder got the highest score on hedonic tests based on the results from all attributes.

show abstract

EFEK ANTIINFLAMASI EKSTRAK ETANOL DAUN KERSEN (Muntingia calabura L.) PADA MENCIT (Mus musculus)

Cited by 4 publications

References 0 publications

In-Vivo Anti-Inflammatory Activity of Kelubut Leaf Ethyl Acetate Extract (Passiflora foetida L.) from Samarinda City

In-Vivo Anti-Inflammatory Activity of Kelubut Leaf Ethyl Acetate Extract (Passiflora foetida L.) from Samarinda City

Karakteristik Fisik Mie Basah Bebas Gluten dengan Penambahan Bubuk Daun Kersen

Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder

Contact Info

Product

Resources

About