Uji Aktivitas Ekstrak Etanol Daun Kemangi (Ocimum Sanctum L.) Terhadap Pertumbuhan Bakteri Escherichia Coli Secara in Vitro

Klau, Maria Luz Clarita; Indriarini, Desi; Nurina, Rr. Listyawati

doi:10.35508/cmj.v9i1.4942

Cited by 7 publications

(8 citation statements)

References 2 publications

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“…The high saponin compounds in lerak fruit can work by increasing cell membrane permeability and reducing cell surface tension. This allows the entry of antibacterial substances through the bacterial cell walls, resulting in hemolysis of bacterial cells (Ugha et al, 2019).…”

Section: Figure 3 High Stability Of Foam Results Of Lerak Fruit Hand ...mentioning

confidence: 99%

TESTING THE ACTIVITY AND FORMULATION OF NATURAL HAND SOAP BASED ON NATURAL SURFACTANTS OF LERAK FRUIT (Sapindus rarak DC.) AGAINST Staphylococcus aureus

Sari,

Ardinata,

Hermansyah

et al. 2024

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Lerak (Sapindus rarak DC.) is a fruit belonging to the Sapindaceae family that usually grows in tropical forests. Lerak fruit flesh contains the main active compound, saponin. Saponin is a natural surfactant with foaming and emulsifying properties. The use of synthetic surfactants in the manufacture of hand soap sold on the market can have negative impacts, such as irritation and denaturation of proteins in the outer epidermis layer in humans if exposed too often. This study aimed to determine whether lerak can be formulated into natural hand soap as a natural surfactant and determine its antibacterial activity against Staphylococcus aureus bacteria. Lerak fruit solutions were prepared using a maceration method. The resulting solution was then formulated into hand soap at concentrations of 10%, 30%, and 50%. The evaluation of the natural hand soap preparation from the lerak fruit included organoleptic evaluation, homogeneity, pH, viscosity, foam height, and antibacterial activity against Staphylococcus aureus bacteria using the disc diffusion method. Based on the research results, Lerak Fruit (Sapindus rarak DC.) can be formulated as a natural surfactant in hand soap at concentrations of 0%, 10%, 30%, and 50%. Based on the evaluation of the physical properties in the foam height test, F1, F2, and F3 met the requirements, whereas F0 did not meet the requirements in the foam stability test because it did not contain lerak fruit extract, so no foam formed ...

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Section: Figure 3 High Stability Of Foam Results Of Lerak Fruit Hand ...mentioning

confidence: 99%

TESTING THE ACTIVITY AND FORMULATION OF NATURAL HAND SOAP BASED ON NATURAL SURFACTANTS OF LERAK FRUIT (Sapindus rarak DC.) AGAINST Staphylococcus aureus

Sari,

Ardinata,

Hermansyah

et al. 2024

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“…Kandungan asam fenolik dan flavonoid dalam madu merupakan salah satu senyawa penting sebagai antimikroba (Kunat et al, 2023). Madu hutan yang mengandung senyawa aktif tanin, saponin, dan flavonoid juga mempunyai efek sebagai antibakteri E. coli (Sun et al, 2019). Potensi antimikroba pada madu juga tergantung pada aktivitas biologis bunga, geografis, musim, penyimpanan, umur madu, kondisi koloni lebah, cara diternakkannya lebah, serta komponen bioaktif yang terdapat di dalam madu (Feknous and Boumendjel, 2022).…”

Section: Hasil Dan Pembahasanunclassified

Aktivitas Madu sebagai Antibakteri Staphylococcus aureusdan Escherichia ColiO157:H7

Suwito,

Andriani,

Amelia

et al. 2024

Jurnal Sain Veteriner

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Honey is a natural substance from flower nectar and produced by honey bees. The honey has been used as healing. The study was conducted to determine the antibacterial activity of Blora and Kaliandra honey against pathogenic bacteria such as Staphylococcus aureus (S. aureus) and Escherichia coli O157:H7 (E. coli O157:H7). As a comparison, was used commercial honey. The results showed Blora and Kaliandra honey had antibacterial activity, however the commercial honey has not antibacterial activity. Kaliandra honey has antibacterial activity against S. aureus and E. coli O157:H7 better than Blora and commercial honey. Concentration 25% of Kaliandra honey was able to inhibit S. aureus, while blora honey showed antibacterial activity at 50% and commercial honey did not show antibacterial activity until concentration 50%. Inhibition zone of S. aureus produced by Kaliandra honey with concentration 25 and 50% were 8.0 ± 0.1 mm and 9.0 ± 0.2 mm respectively and concentration 50% Blora honey was 7.3 ± 0.1 mm. Inhibition zone of E. coli O157:H7 produced by concentration 50% Kaliandra honey was 8.0 ± 0.3 mm and Blora honey was 7.7 ± 0.1 mm. The study showed that Blora and Kaliandra honey have antibacterial activity and can be used as alternative substitution in antibiotic therapy.

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“…Setelah itu disaring dan lakukan remaserasi. Maserat yang didapat dikumpulkan dan dipekatkan dengan rotary evaporator pada suhu 60ºC hingga memperoleh ekstrak yang pekat dan kental (Ugha et al, 2019).…”

Section: Ekstrak Sampelunclassified

A FORMULASI GEL DARI EKSTRAK ETANOL 96% DAUN CENGKEH (Syzygium aromaticum L.)

Meva Parasari,

Rose,

Farid

et al. 2023

jofar

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Daun cengkeh merupakan bagian dari tanaman cengkeh yang jarang sekali dimanfaatkan berbanding sebaliknya dengan bunga cengkeh yang lebih dominan digunakan. Daun cengkeh mengandung komponenfenolik yang tinggi yaitu senyawa eugenol 70%-80% senyawa ini bersifat antibakteri. Tujuan penelitian ini adalah untuk mengetahui formulasi sediaan gel dari ekstrak etanol 96% daun cengkeh (Syzygium aromaticumL.) dan untuk melihat karakteristik dari sediaan gel ekstrak etanol 96% daun cengkeh (Syzygium aromaticumL.). Pembuatan ekstrak etanol 96% daun cengkeh menggunakan metoda maserasi. Sediaan gel dibuat dengan variasi konsentrasi ekstrak F0 (0%), F1 (10%), F2 (20%), F3 (30%). Selanjutnya dilakukan evaluasi sifat fisik meliputi uji organoleptis, uji homogenitas, uji pH, uji daya sebar, uji viskositas, dan uji stabilitas yang dilakukan selama 4 minggu. Hasil pengujian randemen ekstrak yang diperoleh adalah 14,37%. Uji pH menunjukkan gel memiliki rata-rata pH berkisar antara 4,62 - 6,01; uji daya sebar berkisar antara 5,6-7 cm; uji viskositas berkisar antara 6.256,45 – 8.232,63 cps; dan uji stabilitas yang dilakukan pada suhu 25oC–30oC selama 4 minggu menunjukkan sediaan gel stabil.

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Uji Aktivitas Ekstrak Etanol Daun Kemangi (Ocimum Sanctum L.) Terhadap Pertumbuhan Bakteri Escherichia Coli Secara in Vitro

Cited by 7 publications

References 2 publications

TESTING THE ACTIVITY AND FORMULATION OF NATURAL HAND SOAP BASED ON NATURAL SURFACTANTS OF LERAK FRUIT (Sapindus rarak DC.) AGAINST Staphylococcus aureus

TESTING THE ACTIVITY AND FORMULATION OF NATURAL HAND SOAP BASED ON NATURAL SURFACTANTS OF LERAK FRUIT (Sapindus rarak DC.) AGAINST Staphylococcus aureus

Aktivitas Madu sebagai Antibakteri Staphylococcus aureusdan Escherichia ColiO157:H7

A FORMULASI GEL DARI EKSTRAK ETANOL 96% DAUN CENGKEH (Syzygium aromaticum L.)

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