ABSTRAKBedda lotong merupakan produk alami dari suku bugis dengan bahan dasar beras putih, temulawak dan jeruk nipis yang terbukti secara preklinik berkhasiat sebagai antioksidan, namun dalam penggunaannya masih secara empiris sehingga tidak efisien dan tidak tahan lama. Penelitian ini bertujuan untuk menformulasikan sediaan body scrub bedda lotong dan untuk mengetahui stabilitas dan mutu fisik sediaan tersebut. body scrub bedda lotong diformulasikan dengan variasi konsentrasi trietanolamin 2%, 3%, dan 4%, pengujian mutu fisik dilakukan sebelum dan sesudah pengujian stabilitas dipercepat yang meliputi pengamatan organoleptis, uji homogenitas, pengukuran pH dan pengukuran daya sebar. Hasil penelitian menunjukkan bedda lotong dapat diformulasikan ke dalam bentuk sediaan cream body scrub dengan variasi konsentrasi trietanolamin dan memiliki stabilitas dan mutu fisik yang memenuhi syarat. Pada konsentrasi trietanolamin 3% sediaan body scrub bedda lotong memiliki konsistensi yang paling baik.Kata kunci : Body Scrub, Bedda Lotong, mutu fisik

Fresh meat is one of the most perishable foodstuffs, hence, it is not stored for long. Therefore, preservation efforts to extend the shelf life are needed. Meanwhile, Wuluh Starfruit (Averrhoa bilimbi L.) is applicable as a natural preservative due to its anti-microbial activity to inhibit the growth and rate of meat's biochemical reactions. This research aims to determine the potential of Wuluh starfruit juice (Averrhoa bilimbi L.) as a natural preservative for fresh meat using the ALT method. The total plate number method was used in which the meat was soaked with Wuluh starfruit juice in a concentration of 50, 75, and 100%, meanwhile, water was used as a negative control. Furthermore, the meat was immersed for 12 hours, and then, the number of bacterial colonies that grew after incubation for 24 hours was counted. The results showed that at a concentration of 50, 75 and 100%, the number of plates obtained were 23x102, 14x102, and 88x101 colonies/g respectively. For negative water control, TBUD results were obtained, while the use of wuluh starfruit juice (Averrhoa bilimbi L.) suppressed the microbial growth in the meat hence, microbial activity in beef rot was inhibited. The higher the concentration of wuluh starfruit juice (Averrhoa bilimbi L.), the greater its potential as a natural preservative for fresh beef.

Limbah daun wortel (Daucus carota L.) mengandung metabolit sekunder yang memiliki aktivitas antibakteri seperti tannin, steroid, dan saponin, namun selama ini belum dimanfaatkan secara optimal. Tujuan penelitian ini yaitu mengetahui aktivitas antibakteri ekstrak etanol daun wortel terhadap Klebsiella pneumoniae dan Pseudomonas aeruginosa. Metode Ekstraksi maserasi digunakan dengan menggunakan Etanol 96% kemudian aktivitas antibakteri diuji dengan metode difusi agar. Konsentrasi ekstrak yaitu 2%, 4%, dan 8% b/v. Hasil penelitian menunjukkan bahwa rerata diameter zona hambat untuk Klebsiella pneumoniae yaitu pada konsentrasi 2% b/v  sebesar 10,33 mm, konsentrasi 4% b/v sebesar 13,67 mm, konsentrasi 8% b/v sebesar 16,33 mm sedangkan ciprofloxacin  sebagai kontrol positif sebesar 36 mm dan DMSO sebagai kontrol negatif  tidak menunjukkan adanya zona hambat. Sedangkan diameter zona hambat terhadap Pseudomonas aeruginosa diperoleh  rata-rata diameter zona hambat untuk konsentrasi 2% b/v, 4%  b/v dan 8% b/v  adalah sebesar 11,33 mm, 16,33 mm,  20,33 mm, sedangkan pada ciprofloxacin 38,33 mm, dan kontrol negatif tidak memiliki zona hambat. Hasil uji statistik menunjukkan ekstrak etanol daun wortel memiliki aktivitas antibakteri terhadap Klebsiella pneumoniae dan Pseudomonas aeruginosa dengan konsentrasi yang paling optimal adalah 8% b/v (P < 0,05).

One of the efforts to eradicate and prevent the transmission of diseases is accomplished through vector control. Larvae eradication is a strategic key in vector control programs. Natural biolarvicide are made using traditional plants, such as black cumin (Nigella sativa L.). This study aims to formulate, test the physical quality as well as the activity of the black cumin flour biolarvicide granules. Similarly, the black cumin flour is obtained by grinding the cumin seeds to a fine degree of 30/40, then mixing it with fillers and a binder to form a biolarvicide granule preparation. The biolarvicide granule formulation of black cumin flour was prepared in 3 concentrations at 1%, 5% and 10%. The biolarvicide preparations obtained were then tested for its physical quality and also its biolarvicide activity. Based on the results obtained, black cumin flour are formulated into biolarvicide granule dosage forms, all formulas meeting the requirements of a good physical quality test. Meanwhile, the biolarvicide activity test with a concentration of 10% showed that the average larvae that died within 24 hours was 9. This shows that black cumin flour (Nigella sativa L.) Likely to be used as a biolarvicide granule preparation (10% concentration) with the same larval mortality results as abate positive control (P> 0.05).