Belimbing Wuluh Research Articles

CHARACTERISTICS OF EDIBLE FILM (LAYER BY LAYER) FROM CARRAGEENAN-CHITOSAN WITH THE ADDITION OF BELIMBING WULUH LEAF EXTRACT AS ANTIOXIDANT SUBSTANCE

Packaging use from synthetic materials can have a negative impact for environment. One of the steps to reduce this impact with edible film packaging uses. Film can be defined as a thin layer of material, that usually composed by a polymer that allows for mechanical strengthening of a structured stand. The quality that continues to be improved from the edible film is antioxidant activity, namely by adding antioxidant substances such as flavonoids and phenols from starfruit leaf extract. As well as improving its mechanical quality by adding shrimp shell chitosan and using the layer by layer method. The purpose of this research is to find out characteristics of edible film from carrageenan-chitosan layer by layer and find the best results from the addition of different concentrations of chitosan and Belimbing Wuluh leaf extract. The variation that will be carried out is the addition of Belimbing Wuluh leaf extract by 0.2%, 0.4% and 0.6% and chitosan by 1.5%, 2% and 2.5%. The results showed that the best formula of edible film was made from 2.5% chitosan concentration and 0.6% Belimbing Wuluh leaf extract. The results of test are the thickness test is 0.21 mm, the tensile strength is 2.87 MPa, the elongation at break is 13.6673%, the water vapor permeability is 2.1682 g/m2h and the antioxidant value in terms of fruit weight loss is 4.01%.

THE PKM PELATIHAN BRANDING DAN PENGEMASAN OLAHAN MAKANAN PRODUK UMKM AMANAH BELIMBINGWULUH KELURAHAN DUKUH ME-NANGGAL

Dukuh Menanggal Village is the southernmost sub-district for the Surabaya City area, directly adjacent to Sidoarjo district, in that village there are 30 UMKM managed by Amanah Belimbing Wuluh UMKM in Dukuh Menanggal Village, Surabaya. Product branding and packaging is one of the current trends so that the appearance of the product becomes more attractive to buyers, and one of them is branding and packaging at the Sinom Kana UMKM which was founded by Mrs. Sukanah. In an effort to preserve traditional drinks that are healthy and beneficial to health. Residents have been trying to do online and offline marketing. The current obstacle is the absence of branding and product packaging of these herbal drinks. The problem-solving method is by making Appropriate Technology for branding and packaging of Sinom Kana Drinks that can be used to sell UMKM products in order to increase profits for the business.

PENGARUH KONSENTRASI AGAR-AGAR TERHADAP KUALITAS KIMIA DAN HEDONIK PERMEN JELLY BELIMBING WULUH (Averrhoa blimbi L)

Jelly candy is a food product that is liked by toddlers to adults. Belimbing wuluh has the potential to be used as a basic ingredient to make jelly candy because it contains 5% pectin of the dry weight. Although there are pectins from fruit extract, adding other gelling agents is necessary to produce a great jelly candy texture. This research aimed to identify the effect of the agar concentration on the chemical and hedonic quality of belimbing wuluh jelly candy and to determine the optimum agar concentration of agar to produce the best belimbing wuluh jelly candy. The research design used a completely randomized design (CRD) consisting of 6 treatments, such as P1 (6 grams), P2 (9 grams), P3 (12 grams), P4 (15 grams), P5 (18 grams and P6 (21 grams) and 4 replication. Data were analyzed using ANOVA and continued with DMRT 5% test the hedonic test continued with the De Garmo test. The result showed that the concentration of agar has no significant effect on water content, but has a significant effect on pH, elasticity, stickiness, texture, color, and taste of belimbing wuluh jelly candy. Based on the results of de Garmo’s analysis, the best treatment was P2 with the addition of concentration 9 grams agar.

The Utilization of Wuluh Starfruit for Making Facial Cleansing Solid Soap

Belimbing wuluh is one of the species in the family (Averrhoa). It is estimated that this plant comes from tropical America, this plant grows well in its country of origin, while Indonesia is mostly kept in the yard and sometimes grows wild in the fields or forest edges. In general, wuluh starfruit for the people of Aceh is used as a spice called sunti acid. Starfruit can also be used as a raw material for making soap which has properties to inhibit premature aging and overcome acne problems because starfruit contains vitamins A and C.Belimbing wuluh is also known as a plant that grows in the yards of Acehnese houses, which every time it bears fruit it will produce quite a lot of fruit, if it is not used for making processed products, the fruit will rot on the tree or fall on the ground. Based on the abundant raw materials, this research will focus on "Utilization of Starfruit for Making Facial Cleansing Solid Soap". The purpose of this research is to make solid soap with additional ingredients of starfruit, and produce solid facial soap from starfruit in the form of face wash sticks so that it is easy to use. The research method used is an experimental method which produces three samples that meet the 2016 SNI standard with a moisture content of 10% and a degree of acidity (pH) 10. From the three samples, the first sample had a hardness that matches the characteristics of solid soap.

Uji Sitotoksik Ekstrak Alkaloid Daun Belimbing Wuluh (Averrhoa bilimbi L.) terhadap Larva Udang (Artemia salina)

Research on cytotoxic test of alkaloids extract of belimbing wuluh leaves has been conducted. The objective of this research are to determine the yield, toxicity, TLC chromatogram pattern, and compounds in alkaloids extract of belimbing wuluh leaves with GC-MS. Alkaloid extraction process uses acid base method, the phytochemical tests was carried out with reagents Dragendorff, Wagner and Meyer. Toxicity test of alkaloids extract of belimbing wuluh leaves with BSLT method on A. salina larvae to determine LC50 value. Alkaloids extract of belimbing wuluh leaves were analyzed by TLC and GC-MS. The yield of alkaloids extract of belimbing wuluh leaves obtained was 10, 13 %. The results of phytochemical tests were carried out which showed positive containing alkaloids. LC50 value of the alkaloids extract of belimbing wuluh leaves indicated that is very toxic. The LC50value obtained is 9.170 ppm. Analysis using TLC with eluent of n-hexane: ethyl acetate (8:2) showed 5 stains. GC-MS analysis showed are alkaloid compound with an odd molecular weight.

Belimbing Wuluh (Averrhoa bilimbi Linn.) Leaf Powder as the Natural Repellent Against Meat Fly (Genus sarcopaga)

Efforts are often made to control meat flies with chemical insecticides, but they harm humans, the environment, and other organisms. We use belimbing wuluh leaf as a natural repellent in controlling meat flies. The purpose of this study is to determine the effect of belimbing wuluh leaf powder as a natural repellent and the number of effective doses against meat fly. Using 15 samples at each dose of 1 gr, 2 gr, 3 gr, 4 gr, 5 gr, negative control without powder, positive control with Top Killer powder, performed four repetitions every 10 minutes of observation for 60 minutes. Kolmograv-Smirnov normality test, P-value 0.200 0.05 means that the data for each group is normally distributed. Variant test, P-value 0.066 0.05, so there was a group that had homogeneous data variants, an ANOVA test resulted in a Sign value of 0.001. There is an effect of the belimbing wuluh leaf powder dose as the repellent of meat flies. The 5-gram dose is the most effective as a natural repellent of meat flies (Genus Sarcopaga).

Activity of Fruit and Leave Juice of Belimbing Wuluh (Averrhoa bilimbi L.) against Dandruff-Causing Fungi

Research has been carried out on the activity test of fruit and leave juice of starfruit (Averrhoa bilimbi L. ) against dandruff-causing fungi. It is found that the average diameter of inhibition for the fruite juice of starfruit (Averrhoa bilimbi L. ) are 38.26 mm, 35.53 mm, and 32.17 mm, while the leave juice of starfruit (Averrhoa bilimbi L. ) are 29.01 mm, 27.66 mm, and 25.57 mm for 100%, 75%, and 50% of concentrations respectively. Based on statistical calculations there is no significant difference between the concentrations of 100%, 75%, and 50% where Fcount < Ftable.

THE EFFECT OF AVERRHOA BILIMBI L (BELIMBING WULUH) GEL EXTRACT ON INCREASING THE DEGREE OF THE TEETH BRIGHTNESS (IN VIVO)

Discoloration (extrinsic and intrinsic) reduce the beauty of someone's appearance and confidence. Discoloration affected the increased aesthetic treatment needs in dentistry. Discoloration can be treated by teeth whitening procedures. Teeth whitening can be done with dental bleaching from the application of chemicals on the surface of the teeth. However, dental bleaching has side effects such as reduce the amount of calcium, phosphate and fluoride in tooth enamel, reduce enamel hardness, enamel surface roughness, and dental hypersensitivity. Belimbing wuluh is one of the herbal ingredients to minimise the risk; it contains oxalic acid, a natural peroxide compound. This study purposed to determine the effect of belimbing wuluh gel extract in increasing the degree of teeth brightness colour by in vivo in rabbits. This study used an experimental analytic method with 27 rabbits' incisors, divided into three groups: 50% belimbing wuluh gel, 40% oxalic acid gel, and negative control group. Rabbits' incisors were previously coated in a transparent varnish on the specified area. Teeth bleaching is done for 4 hours in 14 days. Colour measurements used camera and ring-light, which MATLAB will convert. The data were analysed statistically with One way ANOVA followed by a post-hoc NSK test (p <0.05). The result showed that belimbing wuluh gel extract caused an increase in the teeth colour's brightness (p = 0.0030). So, it can be concluded that belimbing wuluh gel extract affects increasing the degree of teeth brightness.

Daya terima konsumen terhadap jelly drink belimbing wuluh

Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit causes not many people to consume the fruit fresh, in addition, have a low selling price and economic value. Therefore to increase the storage capacity, selling price, and economic value it is necessary to process into functional foods such as jelly drinks. This study aims to determine consumer acceptance of Belimbing wuluh (Averrhoa bilimbi L.) jelly drink products. The method of this research was the design of random group. The first factor is the concentrate of carrageenans (1%; 1,5%; 2%) and the second factor is the concentrate of sugars (13%, 15%). Observations on Belimbing wuluh (Averrhoa bilimbi L.) jelly drink (taste, color, aroma, suction power, and mouthfeel) by 25 untrained panelists. Organoleptic test data were analyzed by nonparametric statistical methods using the Friedman test. The results showed that the best treatments on consumer acceptance of jelly drink Belimbing wuluh (Averrhoa bilimbi L.) in an organoleptic manner was obtained from treatment with 1,5% carrageenan and 15% sugar with a product value of 2,39 with a mean value of panelist favorability to taste on 6,23; the color on 7,76; aroma on 7,19; suction power on 8,5; mouthfeel on 7,54.

THE EFFECTIVITY OF BELIMBING WULUH FRUIT ETHANOLIC EXTRACT ON DECREASING 2-HOUR POST PRANDIAL BLOOD GLUCOSE LEVELS OF DIABETIC MALE RATS

Diabetes mellitus is a chronic metabolic disorder characterized by blood glucose levels greater than normal - hyperglycemia (fasting blood glucose ? 126 mg / dl or post prandial blood glucose ? 200 mg / dl or blood glucose ? 200 mg / dl) caused by insulin deficiency and or insulin resistance. One way to control blood glucose levels can be done in a traditional way using natural ingredients. Belimbing wuluh fruits (Averrhoa bilimbi Lin.) has been widely used by the community because containing many active substances, including flavonoids. Flavonoids found in Belimbing wuluh fruit are dihydromyricetin. The purpose of this study was to assess the effectivity of belimbing wuluh fruit ethanolic extract on decreasing 2-hour post prandial blood glucose of male rats compared to acarbose. This type of study is in vivo laboratory experimental (pre and posttest only). The research was done from July to September 2020 in the Biochemistry Laboratory, Biotechnology Laboratory and Animal House, Faculty of Medicine, Sriwijaya University, Palembang. The population of study were white male rats. Statistical data analysis used SPSS version 22. Based on the results of the study, it was concluded that the ethanolic extract of belimbing wuluh fruit (Averrhoa bilimbi Linn.) was effective on decreasing 2-hour post prandial blood glucose levels of diabetic male white rats.

Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)

Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine the effect of blanching and concentration of carrageenan on the quality of belimbing wuluh sheet jam. The method of this research was a randomized block design (RBD) consisting of 2 factors. The first factor were Blanching, (B1) = With Blanching, (B2) = Without Blanching. The second factor was the concentration of carrageenan, carrageenan (K1) = 5%. K2 = 10%. K3 = 15%. The result were analyzed by performed ANOVA using Minitab18 software and continued by the Tukey test. The best treatment was analyzed using the De Garmo Effectiveness Index method. The best treatments found in the B2K2 treatment (without blanching and concentration of carrageenan 10%.) has an average of water content 19.68%; vitamin C 14.51 mg / g; texture 0.50 N / mm2; color L 35.50; a* 13.20; b* 20.80; (organoleptic) texture 3,40 (like); color 3,33 (like); taste 3,47(like); and flavor 3.30 (like).

Uji Antibakteri Kombinasi Ekstrak Daun Belimbing Wuluh (Averrhoa bilimbi L) Dan Daun Kersen (Muntingia calabura L) Terhadap Staphylococcus aureus

Infectious diseases are one of the main causes of diseases in tropical regions like Indonesia. Infectious diseases usually can be cured by antibiotics, since the use of antibiotics has side effects and long-term resistance and prices that are not affordable, it needs a role of herbs that can weaken the activity of these bacteria. Kersen plants contains various chemical compounds namely flavonoid compounds, saponins, and tannins that have antioxidant potential and antibacterial activity. Belimbing wuluh contains flavonoid compounds. This research was conducted to find out the antibacterial activity of extract combination of kersen leaf (Muntingia calabura L) and belimbing wuluh leaf (Averrhoa bilimbi L) against Staphylococcus aureus. Extract of Kersen leaf and Belimbing wuluh leaf were obtained by maceration method using ethanol 96% for 5 days. The antibacterial activity test was performed by diffusion method using disc paper based on the inhibit zone diameter or clear zone formed around the disc paper. The test was conducted by extract comparison of kersen leaf and belimbing wuluh leaf at 30% concentration namely 1:1, 1:2, 2:1, 1:3 and 3:1 against Staphylococcus aureus. The results showed that the extract comparison of kersen leaf and belimbing wuluh leaf 1:1 had a weak inhibitory power because of its inhibitory value ≤ 5 mm, that was 4.67 mm. While the ratio of 1:2, 2:1, 1:3 and 3:1 had a moderate inhibition resistance value ranges from 5-10 mm; 6.33 mm, 7.16 mm, 7.67 mm, and 7.83 mm. Extract rendemen of kersen leaf was 11.94% and belimbing wuluh leaf was 6.28%.

The Effectiveness of Combination of Momordica charantia Extract and Averrhoa bilimbi on Nf-Kb Activation in Mice (Mus musculus) Balb/C Hyperglycemia Models

Hyperglycemia is a medical condition when the blood glucose levels increase exceeds the reasonable limit. Hyperglycemia is a typical sign of diabetes mellitus (DM). Indonesia is the sixth-ranked country in the world after China, India, United States, Brazil, and Mexico. Treatment with herbs is currently being developed. Pare (Momordica charantia) and Belimbing wuluh (Averrhoa bilimbi) are plants that found around us. Some studies state that each of these plants can be anti-diabetic. The hyperglycemia can cause an immune system disorder characterized by pancreatic β cell death involving IL-1β, kappa B (NF)-κB nuclear factor, and Fas. The ability of NF-kB activation will affect the number of cytokines expressed by T cells, namely TNF-α, and IFN-γ. The purpose of this study is to determine the effect of NF-kB activation on blood glucose levels in hyperglycemia mice. The results showed that the positive control treatment showed an increase in the number of NF-kB activations in CD4 and CD8 cells. EPBW (combination of Averrhoa bilimbi extract and Momordica charantia) administration results at a dose of 10 mg.kg-1 BW showed a reduction in the amount of activated NF-kB as a substitute for the reduction. In addition, that dose can reduce blood sugar levels in mice hyperglycemia model.

Synthesis of schiff base compound from vanillin and aniline volume variations of acid catalyst from Belimbing Wuluh using grindstone method

Schiff base compound was a product between carbonyl and primary amine compounds in acidic conditions. Based on several studies, the compound had activity as a corrosion inhibitor. Schiff base compounds were synthesized from vanillin and aniline using natural acid catalysts from Belimbing Wuluh (Averrhoa Blimbi L.) with volume variations 0; 0.25; 0.5; and 1 mL and grinded for 10 minutes. The synthesized compound was characterized by its physical properties. Further characterization included a UV-Vis spectrophotometer, FTIR and GC-MS. The corrosion inhibition efficiency on metals was carried out in HCl 1M. Synthesized compounds were yellowish-white solids, slightly soluble in water, and had a melting point at 149-151°C. The yield with volume variations 0; 0.25; 0.5; and 1 mL in a row were 96.84; 93.81; 92.45 and 89.69%. The synthesized compound had wavelengths 283-284 and 325-330 nm. This compound had an imine bond (-C=N-) with wavenumber 1584.909 – 1585.974 cm−1. The product with a 0 mL catalyst was characterized by GC-MS and showed a peak with retention time 24.173 minutes and m/z 227. It had a similarity with the molecular weight of the 2-methoxy-4- ((phenylamino)methyl)phenol compound. The inhibition efficiency of these compounds was 39.38 to 77.40%.

Uji Efektivitas Antibiotik Ekstrak Daun Belimbing Wuluh (Averrhoa Billimbi L) Terhadap Pertumbuhan Staphyloccus aureus Secara In Vitro

Infection is the most common disease in Indonesia. Infection diseases are caused by microorganisms such as the Staphylococcus aureus. While in fact, many plants can be used as traditional medicine, one of those is the leaves of belimbing wuluh tree (Averrhoa bilimbi L.) This study aims to determine the inhibitory power of leaves of Cucumber tree (Averrhoa bilimbi L.) on growth of Staphylococcus aureus in vitro. This study used an experimental method. The technique used to measure antibiotic activity is the method of disk diffusion and continued by Kruskal- Wallis test and Mann-Whitney test. Leaves of belimbing wuluh tree (Averrhoa bilimbi L.) at concentrations of 40%, 60%, 80%, 100%, amoksisilin, and aquabidest resulted in average diameter of clear zone. leaves of belimbing wuluh tree (Averrhoa bilimbi L.) have an inhibitory power against Staphylococcus aureus. Keywords: Leaves of belimbing wuluh tree (Averrhoa bilimbi L.), Staphylococcus aureus.

FORMULASI EKSTRAK KLOROFORM DAUN BELIMBING WULUH DALAM BENTUK SEDIAAN GEL dan UJI AKTIVITAS ANTIBAKTERI TERHADAP Staphylococcus epidermidis

Herbal treatments are needed to treat various diseases, one of which is the leaves of Belimbing Wuluh (Averrhoa bilimbi L.). The aim of this study was to formulate chloroform extract of Belimbing Wuluh’s leaf (Averrhoa bilimbi L.) into gel preparations that were good, effective, and safe to use and to determine the antibacterial activity of chloroform extract of Belimbing Wuluh (Averrhoa bilimbi L.) leaf extract to Staphylococcus epidermidis by well method. The results showed that form of gel is a thick, dark green, the distinctive smell of Wuluh starfruit leaf extract, homogeneous, good skin pH, good washing and does not irritate the skin. This study uses Nutrient Agar media as a culture medium for Staphylococcus epidermidis bacteria. The results indicate that the chloroform extract gel leaves of belimbing wuluh leaves in formula 1 (10%), formula 2 (20%), and formula 3 (30%) were able to inhibit the growth of Staphylococcus epidermidis bacteria. In formula 3 (30%) gel extract of belimbing wuluh leaves has the widest zone of inhibition compared to other dosage formulas. The statistical test using the One Way ANOVA test showed a significant difference from the average diameter of the inhibition zone between all concentrations of chloroform extract gel leaves of belimbing wuluh leaves that were significant with (α ˂ 0.05).

The Effect of Belimbing Wuluh (Averrhoa Bilimbi L.) and Red Guava (Psidium Guajava L.) Extract on Fasting Blood Glucose Levels of Diabetic Wistar Rats Model

Diabetes mellitus is a metabolic disease with special characteristic which increased blood glucose level (hiperglicemic), its happens because of the abnormality of insulin secretion, insulin mechanisme or both of them. Belimbing wuluh and red guava extract can become alternative functional drink that contain rich of vitamin C to help controlling blood glucose level. The aimed of this study was to determined the effect of belimbing wuluh and red guava extract on blood glucose levels of Rattus novergicus strain Wistar diabetic model. This research was an true experimental study with a randomized post-test control group design. Twentyfour (24) male wistar strain rats weighing 200-250 grams, aged 2-3 months, were divided into 4 groups. The control group (K-) non-diabetic rats, the control group (K+) diabetic rats given standard diet, and the treatment group diabetic rats given standard diet and belimbing wuluh and red guava extract intervetion doses 10,7 ml/day (P1) and 21ml/day (P2). Measurement of pretest posttest fasting blood glucose levels was carried out using biolyzer. The data were analyzed by One Way Anova test. The results showed that there were significant differences in delta pretest and posttest fasting blood glucose levels between all groups. Blood glucose levels decreased at 55.6%. In conclusion, belimbing wuluh and red guava extract 21ml/day most effectively decreased fasting blood glucose levels in diabetic wistar rats moldel.
 
 Keywords: belimbing wuluh, blood glucose level, diabetes mellitus, red guava

Effects of temperature and duration of drying on the quality of powdered Asam sunti

Generally, Acehnese use asam sunti as a spice in cooking. Asam sunti is made from dried belimbing wuluh (Averrhoa bilimbi Linn), it has a flat shape with brownish colour. To increase the aesthetic value, ease of storage, and maintain its quality, asam sunti is produced in powder form. The quality of asam sunti is determined from several parameters such as water content, ash content and oxalic acid content. The powdered asam sunti was prepared by using Tray and Spray Dryer. The effects of temperature and duration of drying on the quality of asam sunti have been studied. Aesthetically, it is seen that the powdered asam sunti has better appearance than that of the original form. The water, ash and oxalic acid contents in the powdered asam sunti dried using a spray dryer was lower than that of dried by tray dryer. The optimum temperature was obtained at 80 °C. The optimum drying time were 45 minutes and 3 hours for spray and tray dryer, respectively. Water, ash and oxalic acid contents in optimum condition with tray dryer were 49.7%, 26.3% and 10.4%, consecutively. Meanwhile, by using spray dryer, the product has higher quality in terms of water content (4.7%), ash content (14.25%) and oxalic acid level (9.48%).

Utilization of belimbing wuluh (Averrhoa bilimbi) to reduce urea levels from shark (Carcharhinus sp.) meat in shredded processing

This research aimed to reduce the urea level in the shark meat and to find out the suitable concentration of Averrhoa bilimbi extract to reduce urea level in the shark meat for processing of shredded meat. Trehis research were to soak the shark meat in the Averrhoa bilimbi extract with 0% (without soaking), 20%, 40%, 60% by three repetitions for each treatment. Parameter that observed in this research were the amount of urea in the product and organoleptic test of colour, taste, flavour, and appearance. Soaking in the Averrhoa bilimbi extract of 60% could reduce the urea level in the product as much as 69.51%.

Bioaktif Belimbing Wuluh (Averhoa bilimbi (Linn.)) Terhadap Kadar Formalin Dalam Tahu

This study aims to determine the influence of the juice of belimbing wuluh to the content of formalin in tofu and know the concentration of belimbing wuluh feeling is most effective in reducing the content of formalin in tofu. This study used a complete randomized design. The sample of this study was 30 tofu containing formalin which was divided into 6 groups. The weight of each sample is 15 grams.The data of the research were analyzed by using anova test with 95% confidence level, then Duncan test with 95% confidence level. From the result of this research can be concluded that there is influence to formalin content in tofu. The content of formaldehyde in the highest to the lowest yields was found in soaking the belimbing wuluh with the concentrations is the group without treatment (8269.40 mg / Kg), 0% (1434.20 mg / Kg), 100% (762.00mg / Kg), 25% (573.80 mg / Kg), 75% (442.20 mg / kg), and 50% (162.00 mg / kg). The highest decrease in formaldehyde content in tofu by 98.40% occurred in the group K3 with the most effective 50% concentration to decrease the formalin content in tofu. Keyword : belimbing wuluh, tofu, formalin