Uji Efektivitas Ekstrak Daun Pare  (Momordica charantia L.) sebagai Bahan Pengawet Alami Buah Tomat

Cahyaningsih, Erna; Megawati, Fitria; Artini, Ni Putu Eka

doi:10.36733/medicamento.v7i1.1558

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…Flavonoid juga memiliki efek dalam meningkatkan penyembuhan luka dengan mempercepat laju epitelisasi [8]. Kandungan asam askorbat dalam kulit jeruk dapat meningkatkan kekuatan dan integritas pada luka [9].…”

Section: Pendahuluanunclassified

Aktivitas Kombinasi Krim Daun Pare (Momordica charantia L) dan Kulit Jeruk (Citrus nobilis) dalam Penyembuhan Luka Bakar

Agus Sunadi Putra,

Lestari,

Udayani

et al. 2023

JSSCR

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Burns are injuries to the skin caused by heat, fire, hot steam, exposure to chemicals, solar radiation, or electric shock. Burns need to be treated immediately because they can cause infection in the skin. Healing burns can be done by utilizing several types of existing plants, namely bitter melon leaves and orange peels which are known to be able to help heal burns because they contain secondary metabolites such as flavonoids, tannins, saponins, steroids, alkaloids, and terpenoids which can be used for wound healing. The purpose of this study was to determine the effect of a combination of bitter melon leaf extract cream and orange peel as healing burns in white rats. This research is a quantitative study using laboratory experimental methods with a post test only control group design. In this study, male white rats were made with wounds on the back skin. Using 20 white rats divided into 5 different treatment groups. The negative control was given a cream base, the positive control was given Burnazin cream, F1 3% : 5%, F2 ie 4% : 4%, F3 ie 5% : 3%. The wound was smeared with preparations according to group division and carried out for 14 days. Based on the results of observations of the effect of a combination of bitter melon leaf extract and orange peel cream at F1 concentrations with a concentration ratio of 3%: 5%, it has a faster healing effect on burn area. Based on the results of the Kruskal wallis test on the healing of second degree burns in male white rats, there was a significant difference. The p value or sig is 0.014, so it can be concluded that there is a significant difference between the healing areas of burns in white rats.

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Section: Pendahuluanunclassified

Aktivitas Kombinasi Krim Daun Pare (Momordica charantia L) dan Kulit Jeruk (Citrus nobilis) dalam Penyembuhan Luka Bakar

Agus Sunadi Putra,

Lestari,

Udayani

et al. 2023

JSSCR

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“…Bahan pengawet alami terdapat pada hampir semua tumbuhan dalam buah-buahan yang tersebar di seluruh tanah air, terutama yang mengandung saponin (Cahyaningsih, Megawati, and Artini, 2021;Putri, Rapika, and Defiana, 2019). Saponin dapat bekerja sebagai antibakteri dan salah satu tanaman yang mengandung senyawa kimia saponin adalah putri malu (Hidayah, 2016).…”

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Pengaruh Pemberian Ekstrak Putri Malu (Mimosa Pudica Linn) Terhadap Lama Penyimpanan Jamur Tiram (Pleuretus Ostreatus)

Maulida

2023

Multiverse

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This study investigates the potential of Putri Malu (Mimosa pudica linn) extract, rich in saponins, as a natural preservative for oyster mushrooms (Pleurotus ostreatus) during storage. The objective is to determine the impact of the extract on the shelf life of the mushrooms and identify the optimal composition of the extract for maximum preservation. The experimental method is employed, utilizing a Completely Randomized Design (CRD) with four treatment groups of the Putri Malu extract. The results indicate a significant effect of the Putri Malu extract on prolonging the shelf life of oyster mushrooms. Among the different concentrations tested, the treatment using 176 ml of water combined with 24 ml of 12% Putri Malu extract (P4) exhibited the best preservation results. This study highlights the potential of natural preservatives derived from plants, specifically saponin-rich sources like Putri Malu, in extending the shelf life of perishable food items such as oyster mushrooms. The findings contribute to the development of eco-friendly preservation methods and promote the utilization of natural compounds for food preservation purposes.

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Nano-chitosan Spray as a Preservative and Food Security of Fishery Products in The Middle of the Covid-19 Pandemic

Saputra

Ula

Fadhila

et al. 2022

JIPK

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Highlight ResearchThe author mentioned 2 highlights from their results research Nano-chitosan has the best susceptibility to bacterial strains of E. coli, S. enteritidis, L. monocytogenes, B. cereus and S. aureus.Nano-chitosan showed higher degree of inhibition than that done by chitosan. AbstractThe COVID-19 pandemic has impacted the fisheries sector, a decline in exports and fishermen's income caused by the disconnection of the marketing chain due to lockdown implementation in several export destination countries. Fish is a source of protein and as perishable goods, it experiences quality damage due to spoilage, commonly caused by hampered distribution of catches. Natural preservatives are needed to preserve catch so it won’t get spoiled and can be accepted by consumers in suitable conditions for consumption. This study aims to evaluate the particle size of nano-chitosan and determine the effectiveness of nano-chitosan spray with different concentrations as a natural preservative in caught fish. This research method begins with making chitosan through 3 stages: demineralization, deproteination, and deacetylation. Chitosan was made into nano-chitosan with various concentrations of 3:1, 4:1, and 5:1 using ionic gelation. Nano-chitosan underwent several tests, including PSA, antibacterial activity by disc diffusion, organoleptic, and the effectiveness of preservatives. Antibacterial activity of nano-chitosan was able to inhibit Bacillus subtilis at three different concentrations, the potential to inhibit Escherichia coli was optimal at 5:1 treatment. The effectiveness of nano-chitosan preservative bacteria inhibition at three different concentrations proved to be sufficient to be used to extend shelf life and ensure the safety and quality of fishery products. The best concentration of nano-chitosan was 3:1 treatment. Nano-chitosan spray from crab shell waste has good antibacterial activity and preservative effectiveness. It could serve as an antibacterial agent and natural preservative for fishery products during the COVID-19 pandemic.

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Uji Efektivitas Ekstrak Daun Pare (Momordica charantia L.) sebagai Bahan Pengawet Alami Buah Tomat

Cited by 3 publications

References 3 publications

Aktivitas Kombinasi Krim Daun Pare (Momordica charantia L) dan Kulit Jeruk (Citrus nobilis) dalam Penyembuhan Luka Bakar

Aktivitas Kombinasi Krim Daun Pare (Momordica charantia L) dan Kulit Jeruk (Citrus nobilis) dalam Penyembuhan Luka Bakar

Pengaruh Pemberian Ekstrak Putri Malu (Mimosa Pudica Linn) Terhadap Lama Penyimpanan Jamur Tiram (Pleuretus Ostreatus)

Nano-chitosan Spray as a Preservative and Food Security of Fishery Products in The Middle of the Covid-19 Pandemic

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