UJI DAYA HAMBAT EKSTRAK METANOL Selaginella delicatula DAN Diplazium dilatatum TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli

Antibacterial activity of indigenous Dayak onion (Eleutherine palmifolia (L.) Merr) was investigated. The Dayak onion was solvent extracted with n-hexane, ethyl acetate, and ethanol 96% consecutively. Each extract was tested its antibacterial activity towards methicillin-resistant Staphylococcus aureus (MRSA), Bacillus cereus, Shigella sp., and Pseudomonas aeruginosa using disc diffusion method. The test results showed that the n-hexane, ethyl acetate, and ethanol 96% extracts positively inhibited the growth of MRSA, B. cereus, Shigella sp., and P. aeruginosa. The highest inhibition activity of each extract was obtained with 10 mg/mL of extract concentration; whereas the minimum inhibitory concentration (MIC) of each extract was 2 mg/mL. Extract with the highest inhibition activity was ethyl acetate extract against B. cereus (139.58%). TLC evaluation of ethyl acetate extract showed four spots and bioautography indicated that ethyl acetate extract contained four types of compounds with inhibition activity against B. cereus, in which two compounds have higher antibacterial activity than the other two.

show abstract

“…The antibacterial effectiveness of extract to the antibiotic was calculated by the equation (Orho et al 2015):…”

Section: Methodsmentioning

confidence: 99%

The Antibacterial Activity of Dayak Onion (Eleutherine palmifolia (L.) Merr) towards Pathogenic Bacteria

Harlita

Oedjijono

Asnani

2018

TLSR

View full text Add to dashboard Cite

show abstract

“…The low effectiveness is because at that concentration the amount of liquid smoke used is small so that the active compounds contained do not work optimally. The low effectiveness indicates that the level of active compounds as antibacterial in the coconut shell liquid smoke used is still low [21].…”

Section: Escherichia Colimentioning

confidence: 99%

Preservation of Tofu With Liquid Smoke From Coconut Shell

Arandini

Singapurwa²,

Semariyani³

2022

SEAS: Sust. Envir. Agric. Sci.

View full text Add to dashboard Cite

Tofu is one of the processed soybean products which is processed through the clumping of soy protein extract. Under normal conditions (room temperature) the average shelf life of tofu is 1-2 days. If it is more than this limit, the taste of tofu will become sour and rotten so it is not suitable for consumption. This study aims to determine the effect of coconut shell smoke and storage time on the chemical, microbiological, and organoleptic characteristics of tofu stored at room temperature. This study used a Completely Randomized Design (CRD) with two factors and two replications The first factor was concentrations (0%, 2%, 4%, 6%, and 8%) and the second factor was storage time (1, 2, 3 and 4 days). Observations were made objectively including total phenol, water content, ash content, fat content, and protein content. Microbiological analysis by testing Escherichia coli and Salmonella sp. While organoleptic parameters subjectively observed include color, aroma, texture, taste, and overall acceptance. The results showed that the concentration of 6% coconut shell liquid smoke in three days storage at room temperature resulted in the best tofu characteristics with a subjective assessment of neutral – to moderately like (score 4.40) and total phenol 0.57%, water content 82.34%, ash content 0.34%, fat content 5.72%, protein content 9.15%, Escherichia coli <3 APM/g, and negative for Salmonella sp. The shelf life of soaked tofu with a concentration of 6% coconut shell liquid smoke at room temperature is 3 days.

show abstract

“…Infeksi bakteri merupakan salah satu penyebab penyakit diare. Bakteri tersebut adalah Staphylococcus aureus dan Escherichia coli (Oroh et al, 2014). Menurut Departemen Kesehatan Republik Indonesia tahun 2016, prevalensi diare yang menyebabkan kematian sebesar 3,04% (Depkes RI, 2017).…”

Section: Pendahuluanunclassified

Aktivitas Antibakteri Ekstrak Etanol Daun Sukun (Artocarpus altilis) Terhadap Bakteri Staphylococcus aureus Dan Escherichia coli

Fiana

Kiromah

Purwanti³

2020

Pharmacon

View full text Add to dashboard Cite

Diarrhea is caused by bacterial infections, especially Staphylococcus aureus and Escherichia coli. The breadfruit leaves (Artocarpus altilis) are known contain flavonoid compounds, alkaloids, saponins, and tannins which can be used as antibacterial. This research was conducted to determine the ethanol extract of the breadfruit leaves against Staphylococcus aureus and Escherichia coli bacteria. The manufacture of the breadfruit leaf extract was using a maceration method with 96% ethanol solvent. The result of the tube test and the TLC test was positive, the breadfruit leaf extract containing flavonoids and tannins which have potential as antibacterial. The antibacterial test was carried out using the disc diffusion method (Kirby-Bauer test) against Staphylococcus aureus and Escherichia coli bacteria incubated for 1 x 24 hours. The extract concentrations tested were 10%, 15% and 20%. The positive control was using erythromycin antibiotics and the negative control was using aquades. The identification of the chemical content of plants is done by tube test and the TLC test. The results of incubation of the breadfruit leaf extract with concentrations of 10%, 15% and 20% against Staphylococcus aureus bacteria, the average diameter of inhibitory zones respectively were 3.67, 3.50 and 2.67 mm with the positive control diameter of inhibition zone was 18.5 mm, the negative control diameter of inhibition zone was 0 mm. The results of incubation of the breadfruit leaf extract with concentrations of 10%, 15% and 20% against Escherichia coli bacteria, the average diameter of inhibitory zones respectively were 5.33, 3.17 and 3.33 mm with the positive control inhibition zone diameter of 28.5 mm and the negative control of inhibition zone diameter of 0 mm. The activity of ethanol extract of the breadfruit leaves against the Staphylococcus aureus and Escherichia coli bacteria is included in the weak category.

show abstract

UJI DAYA HAMBAT EKSTRAK METANOL Selaginella delicatula DAN Diplazium dilatatum TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli

Cited by 16 publications

References 2 publications

The Antibacterial Activity of Dayak Onion (Eleutherine palmifolia (L.) Merr) towards Pathogenic Bacteria

The Antibacterial Activity of Dayak Onion (Eleutherine palmifolia (L.) Merr) towards Pathogenic Bacteria

Preservation of Tofu With Liquid Smoke From Coconut Shell

Aktivitas Antibakteri Ekstrak Etanol Daun Sukun (Artocarpus altilis) Terhadap Bakteri Staphylococcus aureus Dan Escherichia coli

Contact Info

Product

Resources

About