Berkala Ilmiah Kimia Farmasi最新文献_第3页

The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923 玫瑰花提取物粉末溶液温度和加热时间对金黄色葡萄球菌ATCC 25923生长抑制的影响

Berkala Ilmiah Kimia Farmasi Pub Date : 2021-11-29 DOI: 10.20473/bikfar.v8i2.31761

Hana Sofiana Maghfira, I. Isnaeni, Asri Darmawati

{"title":"The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923","authors":"Hana Sofiana Maghfira, I. Isnaeni, Asri Darmawati","doi":"10.20473/bikfar.v8i2.31761","DOIUrl":"https://doi.org/10.20473/bikfar.v8i2.31761","url":null,"abstract":"The main ingredients of roselle (Hibiscus sabdariffa L.) which have antioxidant and antibacterial effect were anthocyanins, and flavonoids. Flavonoid compounds were unstable at high temperatures. Meanwhile, the processing of roselle extract powder into ready-to drink or food preparations generally requires the thermal processes. The aims of this study were to determine the effect of temperature and heating time of roselle extract powder solution on the inhibition of microbial growth of Staphylococcus aureus ATCC 25923. The method of this study uses a ready-to- process roselle powder extract sample. The roselle extract powder solution in a screw cap tube was heated at a temperature of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C on a waterbath, with heating times at each temperature were 15 minutes and 30 minutes. Anti bacterial activity of the sample solution was measured based on the ability to inhibit the growth of Staphylococcus aureus ATCC 25923 by the agar-well diffusion method. The inhibition zone of the sample was measured by caliper. The result of this study showed that inhibition zones caused by the sample that had been heated at those temperature for 15 minutes were 9.55±0.70 mm, 9.53 ±0.04 mm, 9.70±0.14 mm, 9.68±0.24 mm, 10.10±0.14 mm, and 10.25±0.21 mm. Meanwhile, after heating for 30 minutes the inhibition zones were 10.08±0.25 mm, 10.20±0.28 mm, 10.43±0.18 mm, 10.08±0.18 mm, 10.78±0.04 mm, 9.70±0.14 mm. Two ways statistical test ANOVA Randomized Control Block Design with 95% confidence level was used to prove that there was a significant difference berween the mean inhibition zones of each sample. The conclution of this research was, the temperature in the range of 40 -90 oC has no effect on the anti-bacterial activity of the sample. However, the heating time of the sample affected the antibacterial activity of the roselle extract powder solution against Staphylococcus aureus ATCC 25923.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75078123","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

Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus 加蜂蜜青豆和红豆酸奶对耐甲氧西林金黄色葡萄球菌的抑菌活性及特性研究

Berkala Ilmiah Kimia Farmasi Pub Date : 2021-11-08 DOI: 10.20473/bikfar.v8i1.31208

Sela Mustika Sari, Arista Wahyu Ningsih, Farida Anwaril, Iif Hanifa Nurrosyidah

{"title":"Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus","authors":"Sela Mustika Sari, Arista Wahyu Ningsih, Farida Anwaril, Iif Hanifa Nurrosyidah","doi":"10.20473/bikfar.v8i1.31208","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31208","url":null,"abstract":"Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80344414","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

Media Modification Lactobacillus casei Strain Shirota with Skim Milk Enriched Green Coconut Water and Corn Starch 脱脂乳加绿椰子水和玉米淀粉对干酪乳杆菌施罗塔菌株进行培养基改性

Berkala Ilmiah Kimia Farmasi Pub Date : 2021-11-08 DOI: 10.20473/bikfar.v8i1.31207

Sela Mustika Sari, Arista Wahyu Ningsih, F. Anwari, Iif Hanifa Nurrosyidah

{"title":"Media Modification Lactobacillus casei Strain Shirota with Skim Milk Enriched Green Coconut Water and Corn Starch","authors":"Sela Mustika Sari, Arista Wahyu Ningsih, F. Anwari, Iif Hanifa Nurrosyidah","doi":"10.20473/bikfar.v8i1.31207","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31207","url":null,"abstract":"Bacteria need a medium that can play an important role in their growth. One example of a medium is the medium De Mann Rogosa and Sharpe (MRS) which is a specific medium for the growth of lactic acid bacteria. The use of MRS media on an industrial scale is ineffective due to its relatively high price. The purpose of this study was to find out the effect of skim milk media enriched with green coconut water and cornstarch on the growth of Lactobacillus casei bacteria. The type of research conducted is experimental research with post test only control group design where there are two groups, namely the control group and the experimental group. The experimental group consisted of 3 types of samples, namely skim milk and green coconut water, skim milk and cornstarch, as well as skim milk and green coconut water and cornstarch. The comparison of treatment levels for each sample was 1:2 and 1:3 and analyzed, including bacterial growth curves, growth speed and bacterial generation time. From each concentration, the results found that the addition of green coconut water and cornstarch had a significant effect on the growth of Lactobacillus casei (P˂0.01) to the speed of growth and generation time. It was concluded that the higher the concentration added it can accelerate the growth of Lactobacillus casei.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83700287","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

Antioxidant and inhibitory activity of Roselle Extract (Hibiscus sabdariffa L.) against Methicillin-Resistant Staphylococcus aureus (MRSA) 芙蓉提取物对耐甲氧西林金黄色葡萄球菌(MRSA)的抗氧化和抑制作用

Berkala Ilmiah Kimia Farmasi Pub Date : 2021-11-08 DOI: 10.20473/bikfar.v8i1.31209

N. Fikriyah, I. Isnaeni, Asri Darmawati

{"title":"Antioxidant and inhibitory activity of Roselle Extract (Hibiscus sabdariffa L.) against Methicillin-Resistant Staphylococcus aureus (MRSA)","authors":"N. Fikriyah, I. Isnaeni, Asri Darmawati","doi":"10.20473/bikfar.v8i1.31209","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31209","url":null,"abstract":"Background: Hibiscus sabdariffa known as roselle, which belongs to the family Malvaceae, grows in sub-tropical and tropical region including Indonesia. Several studies have reported the benefits of roselle for health. Roselle extract has been shown to have antibacterial effect as a support for antibacterial therapy, especially for case of antibiotic resistance, and antioxidant effect which can neutralize free radicals. Purpose: The aim of this study was obtaining the minimum inhibitory concentration (MIC) and inhibition concentration (IC50) of roselle extract. Methods: Antibacterial effect of roselle extract against Methicillin-Resistant Staphylococcus aureus (MRSA) was tested in nutrient agar media using diffusion method. Antioxidant activity of roselle extract was performed by DPPH. The violet color of DPPH solutions that was reduced by roselle extract were measured using visible spectrophotometer at the wavelength of 516 nm. Result: The result of this study obtained the (MIC) and IC50 of roselle extract were 2,5% and 1251±202,32 ppm, respectively. Conclusion: It can be concluded that roselle extract have antibacterial effect against MRSA and antioxidant effect.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82218634","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

Produksi Enzim Fibrinolitik Tempe oleh Rhizopus oryzae FNCC 6078 由Rhizopus oryzae fnycc 6078生成的fibrino对Tempe酶

Berkala Ilmiah Kimia Farmasi Pub Date : 2021-11-08 DOI: 10.20473/bikfar.v8i1.31202

Alicia Sada, Noor Erma Sugianto, A. Poernomo

引用次数: 1

Anti-bacterial activity of Rosela Flower Extract (Hibiscus sabdariffa L.) against Extended-Spectrum Beta-Lactamase (ESBL) Eschericia coli 玫瑰花提取物对大肠杆菌广谱β -内酰胺酶(ESBL)的抑菌活性研究

Berkala Ilmiah Kimia Farmasi Pub Date : 2021-11-08 DOI: 10.20473/bikfar.v8i1.31204

M. Fathoni, I. Isnaeni, Asri Darmawati

{"title":"Anti-bacterial activity of Rosela Flower Extract (Hibiscus sabdariffa L.) against Extended-Spectrum Beta-Lactamase (ESBL) Eschericia coli","authors":"M. Fathoni, I. Isnaeni, Asri Darmawati","doi":"10.20473/bikfar.v8i1.31204","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31204","url":null,"abstract":"Roselle (Hibiscus sabdariffa L.) contains cyanidin-3-rutinoside, delphinidin, delphinidin-3-monoglucoside, cyanidin-3-monoglucoside, cyanidin-3-sambubioside, cyanidin-3,5-diglucoside may inhibit the growth of Extended-Spectrum-Beta-Lactamase (ESBL) Escherichia coli, but there is no research reported the determination of MIC of Roselle (Hibiscus sabdariffa L.) extract powder against ESBL E.coli ATCC 6110 and ATCC 5949 and their potency ratio compared to meropenem. This study aimed to determine the MIC of Roselle flower extract powder on the growth of ESBL E. coli ATCC 6110 and ATCC 5949 and determine the potency ratio compared to meropenem. This study used two methods in determining MIC, namely the agar diffusion method and the dilution method with Nutrient Agar media which was incubated at 37 ±1°C for 24 hours, while the determination of the potency ratio was carried out by diffusion method with the same media which was incubated at 37 ±1°C for 24 hours. The results obtained were diameter of inhibition zone (mm) which were then observed and analyzed to calculate the potency ratio. The results showed that the MIC of Roselle flower extract powder was obtained at a concentration of 12,500 ppm by diffusion method and at a concentration of 3,125 ppm by dilution method with 24 hours incubation at 37 ± 1o C and the potency ratio of Roselle flower extract powder compared to meropenem was 89.7% and 97.97% against ESBL E.coli ATCC 6110 and ESBL E.coli ATCC 5949 respectively.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90858464","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