Garlic (Allium sativum L.) is one of the traditional medicines which has an antibacterial efficacy compound namely Allisin which is able to inhibit the growth of Staphylococcus aureus bacteria. This study aims to formulate the garlic bulb extract into a good gel preparation for use as an acne drug and to determine the antibacterial effectiveness of the ethanol extract of garlic gel against the bacterium Staphylococcus aureus using the wells method. The gel evaluation was carried out to meet the requirements with organoleptic test parameters, homogeneity, pH, spreadability, adhesion and irritation test. This study uses extracts of 10% and 20% concentrations, at each concentration being able to inhibit the growth of Staphylococcus aureus bacteria. In the formula, the concentration of 20% has a inhibition zone diameter of 1.59 cm and a concentration of 10% has a inhibition of 1.50 cm. Statistical test results using the One Way ANOVA test found that there was no significant difference between the average diameter of inhibition of garlic extract gel concentration of 10% with a concentration of 20%.

Objectives The objective of this study is to determine the activity of Garcinia cowa Roxb. n-hexane, ethyl acetate, and butanol fractions as an immunomodulator in vitro and obtain the fraction that has the potential as an immunomodulator. Methods Raw 264.7 macrophages were used to asses G. cowa Roxb. immunomodulatory activity. The MTT assay was chosen to measure cell viability to evaluate the cytotoxic effect on cells. ELISA method was used to measure the concentration of Interleukin-6 (IL-6) and Tumor Necrosis Factor Alpha (TNF-α) secreted by cells after being treated with G. cowa Roxb. fraction. The neutral red uptake assay determined the effect of Garcinia cowa Roxb. on the phagocytic activity. Results After Raw 264.7 macrophages were given the Hexan fraction (Hex) at concentrations of 12.5 and 25 μg/mL, there was a decrease in the concentration of IL-6, TNF-α, and the phagocytosis index of cells. Administration of the Ethyl Acetate fraction (EtOAc) at concentrations of 12.5 and 25 μg/mL on cells caused a decrease in IL-6 and TNF-α levels but did not affect the phagocytosis index. There was an increase in the level of TNF-α and the phagocytosis index after being given the Butanol fraction (BuOH) with concentrations of 12.5 and 25 μg/mL but there was a slight decrease in the level of IL-6. Conclusions Both Hex and EtOAc fractions could suppress immune responses through decreasing IL-6, TNF-α, and slightly decreased phagocytic activity. BuOH fraction could stimulate immunomodulatory activities through enhanced TNF-α levels and phagocytic index, but less potent in enhancing IL-6 production. The BuOH fraction could be developed as an immunostimulant.

Abstract

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).

Abstrak Kulit dan Biji Petai mengandung senyawa metabolit sekunder yang berfungsi sebagai antibakteri. Tujuan penelitian ini adalah untuk mengetahui daya hambat sirup ekstrak etanol kulit petai dan biji petai (Parkia speciosa, Hassk) terhadap bakteri Escherichia coli. Penelitian ini menggunakan 7 kelompok yaitu kontrol positif (Ciprofloxasin 1%), kontrol negatif (Aquadest), sirup simplek, ekstrak kulit petai, ekstrak biji petai, sirup ekstrak kulit petai, dansirup ekstrak biji petai. Untuk menguji daya hambat menggunakan metoda kertas cakram dan pelarut yang digunakan DMSO (Dimethyl sulfoxide). Hasil penelitian didapatkan zona hambat sirup ekstrak kulit petai memberikan daya hambat yang lebih luas dibandingkan dengan sirup ekstrak biji petai meskipun luas daerah hambat sirup ekstrak kulit petai lebih kecil dibandingkan dengan ekstrak kulit petai. Hasil analisa statistik menunjukkan adanya perbedaan ratarata diameter zona hambat antara semua kelompok dengan nilai signifikan α = 0,019. Hasil ini menunjukkan bahwa sediaan sirup kulit dan biji petai daya hambatnya tidak sebaik ekstrak kulit petai dan biji petai terhadap bakteri Escherichia coli.   Abstract Petai skin and seeds contain secondary metabolites that function as antibacterials. The purpose of this study was to determine the inhibition of the ethanol extract syrup of petai peel and petai seeds (Parkia speciosa, Hassk) against Escherichia coli bacteria. This study used 7 groups, namely positive control (Ciprofloxacin 1%), negative control (Aquadest), simplex syrup, petai peel extract, petai seed extract, petai skin extract syrup, and petai seed extract syrup. To test the inhibition using the disc paper method and the solvent used DMSO (Dimethyl sulfoxide). The results showed that the inhibition zone of the petai peel extract syrup provided a wider inhibition compared to the petai seed extract syrup, although the area of inhibition of the petai peel extract syrup was smaller than that of the petai peel extract. The results of statistical analysis showed that there was an average difference in the diameter of the inhibition zone between all groups with a significant value of α = 0.019. These results indicated that the inhibitory effect of thepetai peel and petai seed syrup preparations was not as good as the petai peel and petai seed extract on Escherichia coli bacteria.