Jurnal Jamu Kusuma最新文献_第2页

GAMBARAN PENGETAHUAN MASYARAKAT DALAM PEMANFAATAN TOGA UNTUK MENINGKATKAN IMUNITAS TUBUH DI KELURAHAN MOJODOYONG KABUPATEN SRAGEN 这是公众对长袍利用知识的看法，在萨拉根区摩哈德永区促进人体免疫力增强

Jurnal Jamu Kusuma Pub Date : 2022-06-28 DOI: 10.37341/jurnaljamukusuma.v2i1.32

Nurul Atikah, Maya Rusita Adiningsih, Muhammad Anugerah Alam Waris

{"title":"GAMBARAN PENGETAHUAN MASYARAKAT DALAM PEMANFAATAN TOGA UNTUK MENINGKATKAN IMUNITAS TUBUH DI KELURAHAN MOJODOYONG KABUPATEN SRAGEN","authors":"Nurul Atikah, Maya Rusita Adiningsih, Muhammad Anugerah Alam Waris","doi":"10.37341/jurnaljamukusuma.v2i1.32","DOIUrl":"https://doi.org/10.37341/jurnaljamukusuma.v2i1.32","url":null,"abstract":"Pendahuluan: Pemeliharaan kesehatan merupakan kegiatan yang dapat dilakukan dengan mengonsumsi obat tradisional agar terhindar dari serangan penyakit. Segi aplikasi penggunan obat tradisional di masyarakat telah banyak dilakukan. Namun, masih sedikit yang paham fungsi tanaman yang digunakan sebagai obat tradisional. Tanaman obat yang sering dimanfaatkan oleh keluarga untuk pengobatan sendiri di rumah disebut dengan Tanaman Obat Keluarga (TOGA). Tanaman Obat Keluarga (TOGA) pada saat pandemi sangat bermanfaat untuk peningkatan imunitas tubuh. Keterbatasan informasi masyarakat tentang tindakan pemilihan tanaman obat dan penggunaannya merupakan penyebab terjadinya pengobatan yang tidak rasional. Tujuan: Penelitian ini bertujuan untuk mengetahui gambaran pengetahuan masyarakat di Kelurahan Mojodoyong Kabupaten Sragen dalam pemanfatan Tanaman Obat Keluarga untuk meningkatkan imunitas tubuh. Metode Penelitian: Jenis penelitian ini adalah penelitian kuantitatif yang bersifat deskriptif. Pengumpulan data dilakukan pada bulan April 2022 terhadap 100 responden menggunakan instrumen kuesioner. Hasil: Hasil penelitian menunjukkan bahwa karakteristik responden terbanyak pada usia dewasa (20-60 tahun), dengan jenis kelamin terbanyak yaitu perempuan, pendidikan terbanyak pada tingkat SMA, pekerjaan terbanyak yaitu Petani dan Karyawan Swasta. Tingkat pengetahuan masyarakat di Kelurahan Mojodoyong pada kategori baik sebanyak 22%, pada kategori cukup sebanyak 58%, pada kategori kurang sebanyak 20%. Kesimpulan: Kesimpulan penelitian ini yaitu tingkat pengetahuan tentang pemanfaatan TOGA untuk meningkatkan imunitas tubuh dalam kategori cukup (58%).","PeriodicalId":261054,"journal":{"name":"Jurnal Jamu Kusuma","volume":"603 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116359545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

POTENSI GEL HANDSANITIZER EKSTRAK DAUN KITOLOD (Isotoma longiflora L.) SEBAGAI ANTIBAKTERI TERHADAP BAKTERI Staphylococcus aureus 一种潜在的卷毛凝胶。作为葡萄球菌的抗菌

Jurnal Jamu Kusuma Pub Date : 2022-06-28 DOI: 10.37341/jurnaljamukusuma.v2i1.26

S. L. Ramayani

{"title":"POTENSI GEL HANDSANITIZER EKSTRAK DAUN KITOLOD (Isotoma longiflora L.) SEBAGAI ANTIBAKTERI TERHADAP BAKTERI Staphylococcus aureus","authors":"S. L. Ramayani","doi":"10.37341/jurnaljamukusuma.v2i1.26","DOIUrl":"https://doi.org/10.37341/jurnaljamukusuma.v2i1.26","url":null,"abstract":"Staphylococcus aureus is a Gram positive and commensal bacteria that colonizes 30% of healthy individuals in various parts of the body. Kitolod (Isotoma longiflora L )leaf extract has antibacterial activity against Staphylococcus aureus bacteria and may be developed into hand sanitizer gel preparations. The purpose of this study was to determine the antibacterial activity of the hand sanitizer gel preparation of kitolod leaf extract. Kitolod leaf extract was macerated with 96% ethanol and then formulated into a hand sanitizer gel preparation. Antibacterial activity was carried out using the Kirby Bauer method using a negative control of 10% DMSO and a gel base, while the positive control was a gel hand sanitizer on the market. The results showed that the negative control did not show antibacterial activity, while the positive control, kitolod leaf extract and hand sanitizer gel preparations of kitolod leaf extract gave a clear zone indicating the presence of antibacterial activity against Staphylococcus aureus bacteria. The antibacterial activity of the kitolod leaf extract hand sanitizer gel was classified in the strong category","PeriodicalId":261054,"journal":{"name":"Jurnal Jamu Kusuma","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129168393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

FAMILIA ZINGIBERACEAE SEBAGAI IMUNOMODULATOR DALAM TANAMAN OBAT KELUARGA (TOGA) DI INDONESIA PADA COVID-19 : MINI REVIEW COVID-19:迷你评论

Jurnal Jamu Kusuma Pub Date : 2022-06-28 DOI: 10.37341/jurnaljamukusuma.v2i1.21

Nutrisia Aquariushinta Sayuti, Youstiana Dwi Rushita

引用次数: 1

POTENSI EKSTRAK SELEDRI (Apium graveolens L) SEBAGAI ANTIBAKTERI

Jurnal Jamu Kusuma Pub Date : 2022-06-28 DOI: 10.37341/jurnaljamukusuma.v2i1.22

Florentina Yohana Ngelu, Febrina Dameria Marbun, Agnes Margaretta Sihombing, Yohana Manalu, Vania Rambu Kaha Milla Ate, Florentinus Dika Octa Riswanto

引用次数: 2

PHYSICAL TEST HERBAL SYRUP OF EMPRIT GINGER (ZINGIBER OFFICINALE VAR. AMARUM) AND LIME (CITRUS AURANTIFOLIA SWINGLE) FOR BODY FITNESS 物理测试生姜(zingiber officinale var. amarum)和酸橙(citrus aurantifolia swingle)的草药糖浆对身体的适应性

Jurnal Jamu Kusuma Pub Date : 2022-06-28 DOI: 10.37341/jurnaljamukusuma.v2i1.27

Riska Chandra Pradana

{"title":"PHYSICAL TEST HERBAL SYRUP OF EMPRIT GINGER (ZINGIBER OFFICINALE VAR. AMARUM) AND LIME (CITRUS AURANTIFOLIA SWINGLE) FOR BODY FITNESS","authors":"Riska Chandra Pradana","doi":"10.37341/jurnaljamukusuma.v2i1.27","DOIUrl":"https://doi.org/10.37341/jurnaljamukusuma.v2i1.27","url":null,"abstract":"Functional foods can provide health benefits because they contain compounds that are physiologically good for health. The level of public awareness about healthy living through food and drink needs to be increased. This awareness can be obtained through the composition of food and drink that has an attractive taste and color without neglecting certain physiological functions contained in the food or drink so that it is beneficial for the human body. One of the drinks that contain food additives in the form of synthetic dyes is syrup. Many syrups marketed are made of synthetic flavours, artificial sweeteners and synthetic dyes which of course if consumed in the long term can interfere with the health of human organs, so there needs to be innovations in making herbal syrups such as the use of emprit ginger and lime rhizomes. The purpose of this study was to determine the results of the physical test of Emprit ginger rhizome (Zingiber officinale var. amarum) and lime (Citrus aurantifolia swingle) syrup for body fitness. The type of observational research used was to observe and record the results of physical tests on herbal syrups of a combination of Emprit ginger rhizome (Zingiber officinale var. amarum) and lime (Citrus aurantifolia swingle) immune system. The results of the syrup viscosity combination of infunded extracts of Ginger emprit (Zingiber officinale var. Amarum) and lime (Citrus aurantifolia swingle) were 212.0 mPas. The results of this study were the degree of acidity of the syrup with a pH meter of 6.1 organoleptic syrup, dark blue-black in color, the distinctive aroma of ginger and lime, and the sweet, spicy and sour taste and the homogeneity of the syrup, namely homogeneous syrup.","PeriodicalId":261054,"journal":{"name":"Jurnal Jamu Kusuma","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117105573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

FORMULASI DAN UJI STABILITAS FISIK SEDIAAN KRIM LULUR EKSTRAK ETANOL DAUN BINAHONG (Anredera cordifolia) DENGAN VARIASI PERBANDINGAN KADAR EMULGATOR 配方和物理稳定性测试，以甲醇提取物乙醇外露露提亚

Jurnal Jamu Kusuma Pub Date : 2022-06-16 DOI: 10.37341/jurnaljamukusuma.v1i2.28

Pramita Yulli Pratiwi

{"title":"FORMULASI DAN UJI STABILITAS FISIK SEDIAAN KRIM LULUR EKSTRAK ETANOL DAUN BINAHONG (Anredera cordifolia) DENGAN VARIASI PERBANDINGAN KADAR EMULGATOR","authors":"Pramita Yulli Pratiwi","doi":"10.37341/jurnaljamukusuma.v1i2.28","DOIUrl":"https://doi.org/10.37341/jurnaljamukusuma.v1i2.28","url":null,"abstract":"Radikal bebas merupakan suatu ancaman yang disebabkan oleh paparan polusi. Salah satu cara untuk mencegah radikal bebas yaitu menggunakan bahan alami daun binahong (Anredera cordifolia). Binahong diketahui memiliki kandungan senyawa flavonoid, polifenol, tannin, dan vitamin C yang dapat mencegah radikal bebas. Untuk mempermudah penggunaan daun binahong dibuat sediaan topikal berupa krim lulur. Tujuan dari penelitian ini adalah untuk mengetahui formulasi dan stabilitas fisik sediaan krim lulur ekstrak etanol daun binahong dengan variasi perbandingan kadar emulgator memenuhi stabilitas fisik yang baik. Metode penelitian yang digunakan yaitu praeksperimen dengan sampel daun binahong, yang diekstraksi dengan metode maserasi. Pelarut yang digunakan adalah etanol 70%. Ekstrak kemudian dibuat sediaan krim lulur dalam 3 formula yaitu FI (2% trietanolamin : 5% asam stearat), FII (3% trietanolamin : 10% asam stearat), dan FIII (4% trietanolamin : 15% asam stearat), kemudian dilakukan uji stabilitas fisik yang meliputi uji organoleptis, uji pH, dan uji daya sebar dengan penyimpanan secara cycling test. Hasil penelitian menunjukkan bahwa daun binahong mengandung senyawa flavonoid, polifenol, tannin, dan vitamin c. Adanya variasi perbandingan kadar emulgator dalam pembuatan formulasi krim lulur berpengaruh terhadap organoleptis sediaan krim lulur dari segi konsistensi. Hasil pengujian stabilitas fisik yang meliputi uji organoleptis, uji pH, dan uji daya sebar dengan penyimpanan secara cycling test dan non cycling test menunjukkan krim lulur tersebut telah memenuhi persyaratan dan tidak mengalami perubahan selama penyimpanan. Berdasarkan hasil tersebut dapat disimpulkan bahwa variasi kadar emulgator dalam formulasi krim lulur ekstrak etanol daun binahong tidak berpengaruh terhadap stabilitas fisik krim lulur.","PeriodicalId":261054,"journal":{"name":"Jurnal Jamu Kusuma","volume":"261 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114470613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

PHYSICAL TEST AND HEDONIC TEST GINGER COOKIES (Zingiber officinale) 体能测试及快乐测试姜饼干(生姜)

Jurnal Jamu Kusuma Pub Date : 2022-05-27 DOI: 10.37341/jurnaljamukusuma.v1i2.20

Murwati Murwati

{"title":"PHYSICAL TEST AND HEDONIC TEST GINGER COOKIES (Zingiber officinale)","authors":"Murwati Murwati","doi":"10.37341/jurnaljamukusuma.v1i2.20","DOIUrl":"https://doi.org/10.37341/jurnaljamukusuma.v1i2.20","url":null,"abstract":"Ginger (Zingiber officinale) is one type of medicinal plants in Indonesia that are often used as herbal medicine. The active substances contained in ginger are gingerol, shogaol, triterpenoids, flavonoids and saponins. Cookies are practical food because they can be eaten at any time and have a relatively long shelf life. Cookies can be seen as a good medium as one type of food that can meet the special needs of humans. Various types of cookies have been developed to produce cookies that are not only tasty but also healthy. Therefore researchers are interested in making ginger into cookies that are healthy and beneficial to the body. The purpose of this study is to find out the results of physical tests and tests hedonic cookies ginger (Zingiber officinale). The type of research conducted is observational with descriptive research design. The results of the study for organoleptic test obtained cookies brownish color, smell typical ginger, sweet taste and typical ginger, crispy texture. Physical test results are produced ie for pH test obtained on average 7, water content test results get an average 4.26%, ash content test gets an average results of 11.25%. Hedonic cookies test results for flat texture 2.28, color 2.6, taste 2.44 and aroma 2.52. Based on physical tests that have been done on ginger cookies the results obtained do not meet the requirements as determined.","PeriodicalId":261054,"journal":{"name":"Jurnal Jamu Kusuma","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128199831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

OPTIMASI SEDIAAN GEL FRAKSI ETIL ASETAT TONGKOL JAGUNG 玉米玉米乙基乙醇乙醇馏分

Jurnal Jamu Kusuma Pub Date : 2021-12-31 DOI: 10.37341/jurnaljamukusuma.v1i2.15

Indri Kusuma Dewi

引用次数: 0

COMPARISON METHOD OF EXTRACTION TO TOTAL FLAVONOID CONVENTION OF 70% ETHANOL EXTRACT OF GAHARU LEAVES (Aquilaria microcarpa Baill) 木香叶70%乙醇提取物总黄酮提取方法的比较研究

Jurnal Jamu Kusuma Pub Date : 2021-12-31 DOI: 10.37341/jurnaljamukusuma.v1i2.11

Siti Karmia Jose Da Gama

{"title":"COMPARISON METHOD OF EXTRACTION TO TOTAL FLAVONOID CONVENTION OF 70% ETHANOL EXTRACT OF GAHARU LEAVES (Aquilaria microcarpa Baill)","authors":"Siti Karmia Jose Da Gama","doi":"10.37341/jurnaljamukusuma.v1i2.11","DOIUrl":"https://doi.org/10.37341/jurnaljamukusuma.v1i2.11","url":null,"abstract":"Gaharu (Aquilaria microcarpa Baill) merupakan salah satu tanaman yang banyak tumbuh di Sumatera dan Kalimantan. Daun Gaharu (A. microcarpa Baill) memiliki kandungan senyawa flavonoid yang bermanfaat sebagai antioksidan. Tujuan penelitian ini adalah untuk membandingkan metode ekstraksi terhadap kadar flavonoid total ekstrak etanol 70% daun Gaharu (A. microcarpa Baill). Daun Gaharu diekstraksi melalui dua metode ekstraksi yaitu perkolasi dan sokletasi menggunakan pelarut etanol 70%. Ekstrak dari masing-masing metode ekstraksi dilakukan uji flavonoid secara kualitatif menggunakan pereaksi Wilstater Test dengan menambahkan Mg dan HCl pekat. Uji flavonoid dilakukan secara kuantitatif menggunakan metode kolorimetri dengan pereaksi AlCl3 dan asam asetat dengan pembanding kuersetin menggunakan spektrofotometri UV-Vis. Panjang gelombang yang digunakan dalam penetapan kadar flavonoid 410 nm dengan operating time 40-60 menit. Hasil identifikasi senyawa flavonoid didapatkan ekstrak etanol 70% daun Gaharu positif mengandung senyawa flavonoid. Hasil uji kuantitatif didapatkan kadar flavonoid metode perkolasi 109,923 mg QE/ g ekstrak dan hasil metode sokletasi 36,333 mg QE/ g ekstrak. Berdasarkan hasil tersebut menunjukkan bahwa metode perkolasi memiliki kadar flavonoid lebih besar dibandingkan metode sokletasi. \u0000Kata kunci: Kadar Flavonoid, Daun Gaharu (Aquilaria microcarpa Baill), Ekstrak Etanol 70%, Perkolasi, Sokletasi, Spektrofotometri UV-Vis.","PeriodicalId":261054,"journal":{"name":"Jurnal Jamu Kusuma","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128403143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGARUH METODE PENGERINGAN TERHADAP KUALITAS SIMPLISIA DAUN JAMBU BIJI MERAH (Psidium guajava L.) 方法干燥对红豆瓣红豆叶子复合物的影响。

Jurnal Jamu Kusuma Pub Date : 2021-12-31 DOI: 10.37341/jurnaljamukusuma.v1i2.12

Butet Sinaga

{"title":"PENGARUH METODE PENGERINGAN TERHADAP KUALITAS SIMPLISIA DAUN JAMBU BIJI MERAH (Psidium guajava L.)","authors":"Butet Sinaga","doi":"10.37341/jurnaljamukusuma.v1i2.12","DOIUrl":"https://doi.org/10.37341/jurnaljamukusuma.v1i2.12","url":null,"abstract":"Pengeringan adalah salah satu faktor yang mempengaruhi kualitas simplisia yang akan digunakan sebagai bahan baku obat. Penelitian pengaruh metode pengeringan simplisia dengan sinar matahari tidak langsung dan metode oven perlu dilakukan untuk mengetahui kualitas simplisia daun Jambu Biji Merah (Psidium guajava L.) pada dua metode pengeringan yang berbeda. Pengamatan dilakukan pada parameter spesifik dan non spesifik berupa organoleptik, makroskopik, mikroskopik, skrining fitokimia, kadar flavonoid total, kadar air, susut pengeringan dan cemaran mikroba. Hasil penelitian menunjukkan bahwa perbedaan metode pengeringan memberikan pengaruh yang berbeda terhadap kadar air simplisia daun jambu biji merah. Pada metode pengeringan dengan sinar matahari tidak langsung didapatkan warna simplisia hijau kecoklatan dengan kadar air sebanyak 1,22%, kadar flavonoid total rata–rata 30,127mg/g ekstrak, nilai susut pengeringan rata–rata 3,4%, hasil uji ALT rata–rata 1,93x106cfu/ml, sedangkan untuk uji AKK rata–rata 1,55x105cfu/ml. Pada metode pengeringan dengan oven suhu 40℃ didapatkan warna simplisia hijau muda, kadar air 0,89%, kadar flavonoid total rata–rata 45,683mg/g, susut pengeringan rata–rata 1,4%. Hasil uji cemaran mikroba pada uji ALT rata – rata adalah 4,8x105 cfu/ml, AKK rata – rata 5x103. Warna ekstrak yang diperoleh menunjukkan hijau pekat. Hasil uji statistik menunjukkan bahwa nilai signifikansi kadar flavonoid total adalah 0,000 (<0,005) nilai signifikansi susut pengeringan adalah 0,000 (<0,05) nilai signifikansi ALT adalah 0,001 (<0,05), nilai signifikansi AKK adalah 0,000 (<0,05). Dengan demikian disimpulkan bahwa pada metode pengeringan oven dan metode pengeringan matahari tidak langsung terdapat perbedaan yang signifikan terhadap kualitas simplisia daun jambu biji merah.","PeriodicalId":261054,"journal":{"name":"Jurnal Jamu Kusuma","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114146134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0