DAYA HAMBAT EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium DC) DALAM ETIL ASETAT TERHADAP PERTUMBUHAN Escherichia coli

Sitanggang, Fitri Maria Clarensia; Duniaji, Agus Selamet; Pratiwi, I Desak Putu Kartika

doi:10.24843/itepa.2019.v08.i03.p04

Cited by 16 publications

(13 citation statements)

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“…Damaged porins inhibit the nutrient transport process so that bacteria will lack nutrients, which results in bacterial inhibition or death in Streptococcus sanguinis and Staphylococcus aureus. 23 The antibacterial effectiveness test used in this study was the dilution method, which was carried out by calculating the values of MIC and MBC. Each test tube that had andaliman extract mouthwash with concentrations of 2%, 4%, 8%, a positive control, and a negative control was given a bacteria suspension of Streptococcus sanguinis and Staphylococcus aureus.…”

Section: Discussionmentioning

confidence: 99%

Inhibitory test of andaliman (Zanthoxylum achantopodium DC) extract mouthwash against dental plaque bacteria

et al. 2023

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Background: Andaliman (Zanthoxylum achantopodium DC) is an endemic plant that is found in the province of Sumatera Utara, Indonesia. It contains secondary metabolites, such as alkaloids, flavonoids, glycosides, saponins, tannins, and triterpenoids/steroids, which can potentially be used as a mouthwash. Streptococcus sanguinis and Staphylococcus aureus are the primary colonizing bacteria in plaque formation. Bacterial plaque is known to be the main cause of periodontal disease but can be controlled mechanically and chemically using mouthwash. Purpose: To determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of andaliman extract mouthwash (2%, 4%, 8%) against Streptococcus sanguinis ATCC®10556™ and Staphylococcus aureus ATCC® 25923™. Methods: This is a laboratory study with a post-test control-only design. The sample consists of andaliman extract mouthwash (2%, 4%, 8%), a positive control (chlorhexidine gluconate 0.2%), and a negative control (mouthwash formulation without andaliman extract) with three repetitions for each group. Data were analyzed with the one-way ANOVA test and post hoc LSD test. Results: The andaliman extract mouthwash with concentrations of 2%, 4%, and 8% significantly reduced the number of Streptococcus sanguinis and Staphylococcus aureus colonies (p<0.05), and there was a significant difference in the andaliman extract mouthwash with concentrations of 2%, 4%, and 8% compared to the negative control. Conclusion: Andaliman extract mouthwash with a concentration of 8% was more effective in inhibiting Streptococcus sanguinis growth than Staphylococcus aureus. The MIC values for both bacteria were 2%, but the study could not determine the MBC value.

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Section: Discussionmentioning

confidence: 99%

Inhibitory test of andaliman (Zanthoxylum achantopodium DC) extract mouthwash against dental plaque bacteria

et al. 2023

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“…Senyawa antimikroba yang terdapat pada andaliman mengandung flavonoid. Senyawa antimikroba adalah jenis bahan tambahan makanan yang digunakan dengan tujuan untuk mencegah kebusukan atau keracunan oleh mikroorganisme pada bahan pangan (Sitanggang et al, 2019).…”

Section: Pendahuluanunclassified

“…Analisis daya awet menggunakan analisis Sidik Ragam dan uji lanjut menggunakan Uji Jarak Berganda Duncan untuk, untuk uji akseptabilitas, data yang diperoleh akan dianalisis dengan statistika nonparametrik yaitu Uji Kruskal-Wallis dan uji lanjut Mann-Whitney. (Muzafri, 2019) dan Escherichia coli (Sitanggang et al, 2019). Menurut (Nurlaeni et al, 2021), bahwa ekstrak etanol dan etil asetat pada andaliman mempunyai kemampuan yang tinggi dalam menghambat pertumbuhan bakteri.…”

Section: Analisis Statistikunclassified

Pengaruh Marinasi Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) terhadap Jumlah Total Bakteri, Awal Kebusukan dan Akseptabilitas pada Daging Babi

Marpaung

Suryaningsih²,

Pratama³

2022

jthp

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Andaliman contains active compounds including flavonoids, glycosides, tannins, and has a unique taste, which is a spicy blend with the lemon flavor can be used as a natural preservative to reduce the number of bacteria, prolong the time of rot and the acceptability of meat. The aim of the study was to determine the effect of using the different concentrations of andaliman fruit extract and to determine the best concentration that could reduce the total number of bacteria, delay the onset of spoilage and maintain acceptability. The experimental study used a completely randomized design, with four concentrations of andaliman fruit extract; 0% (P1), 0.25% (P2), 0.50% (P3), and 0.75% (P4). Analysis of variance was used to determine the effect of the andaliman extract concentration on total plate count and the onset of spoilage. The differences between the treatments were observed using Duncan's multiple range test. The acceptability was analyzed using Kruskal-Wallis's test and Mann-Whitney's test. The results showed that the marination using andaliman extract at 0.75% gave the best results in terms of total plate count of 7,9 x 10 6 cfu/g, the onset of spoilage at 717 minutes and acceptability by the panelists.

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“…inhibiting the expression of several biomarkers of inflammation at the level of protein synthesis (tumor necrosis factor-alpha [TNF-α], protein cyclooxygenase [COX-2], and matrix metallopeptidase-9 [MMP-9]) and gene (TNF-α, IL-6, iNOS, COX-2, and MMP-9) against the macrophage that was induced by lipopolysaccharide [16]. Meanwhile, several studies reported the antimicrobial activity of lemon pepper against some pathogens such as Staphylococcus aureus, Escherichia coli, Bacillus cereus, Bacillus stearothermophilus, Pseudomonas aeruginosa, Vibrio cholera, and Salmonella typhimurium through in vitro study [17][18][19][20].…”

Section: Purnama Et Almentioning

confidence: 99%

Wound Healing Activity of Lemon Pepper Essential Oil in Burn Wound of Wistar Rat

Purnama

Ginting

Chiuman

et al. 2021

Asian J Pharm Clin Res

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Objective: The purpose of the study was to investigate the acceleration of the wound healing properties from lemon pepper’s essential oil as the lemon pepper’s ointment. Methods: There were 20 Wistar rats as an animal trial divided into four sample groups, including control (ointment base), standard (Nebacetin®), 5% lemon pepper, and 10% lemon pepper ointment, and all groups were injured by electric soldier for 10 s. The wound contraction and epithelialization period were the parameters of wound healing activity. Result: Wound contraction as the parameter of wound healing showed significant difference between the standard and lemon pepper ointment (p<0.05). The lemon pepper ointment groups showed no significant wound contraction difference in each lemon pepper ointment concentration at the initial time of observation, however, it become more obvious at last period of observation. Furthermore, the epithelialization period did not showed any significant differences between standard, 5% or 10% lemon pepper ointment against the control group (p>0.05). Conclusion: It can be concluded that the lemon pepper ointment had the potential to accelerate wound healing activity.

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DAYA HAMBAT EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium DC) DALAM ETIL ASETAT TERHADAP PERTUMBUHAN Escherichia coli

Cited by 16 publications

References 0 publications

Inhibitory test of andaliman (Zanthoxylum achantopodium DC) extract mouthwash against dental plaque bacteria

Inhibitory test of andaliman (Zanthoxylum achantopodium DC) extract mouthwash against dental plaque bacteria

Pengaruh Marinasi Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) terhadap Jumlah Total Bakteri, Awal Kebusukan dan Akseptabilitas pada Daging Babi

Wound Healing Activity of Lemon Pepper Essential Oil in Burn Wound of Wistar Rat

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