Pub Date : 2022-05-01DOI: 10.15294/ijcs.v11i1.53445
I. Sulistiyani, A. Prasetya
Essential oils were sensitive and easily degraded when exposed to oxygen, heat, and light. The microencapsulation technique is very suitable to protect the properties and activity of essential oils. The purpose of this study was to determine the effect of coating material composition on cajuputi leaf oil microcapsules. The microcapsules consist of core material and coating material. Cajuputi leaf oil was chosen as the core material for microcapsules because it has antibacterial activity with dominant components of 1,8-cineol of 55.43% and α-terpineol of 16.76%. Microcapsule coating materials used were maltodextrin and gum arabic with a ratio of 7:1; 6:2; 5:3; 4:4; 3:5; 2:6; and 1:7. From the results of the study, the microcapsules that had the best formulation were in the ratio of the coating material to 6:2 with a yield value of 82.35%; water content of 2.08%; particle size of 1.0512 m; and controlled release of 46%. Microcapsules with the best formulation tested by SEM produced irregular shapes, tested for the antibacterial activity of Staphylococcus aureus having an inhibition zone of 15 mm. The microcapsules with the best formulation were then immobilized into cotton fabric fibers with the help of polyurethane which was retested using SEM. The results of this cotton cloth will be used as a coating on cloth masks so that it has antibacterial properties.
{"title":"Antibacterial Activity of Cajuputi Oil (Melaleuca leucadendron) Microcapsules Against Staphylococcus aureus Bacteria Applied to Cotton Fabric Fibers","authors":"I. Sulistiyani, A. Prasetya","doi":"10.15294/ijcs.v11i1.53445","DOIUrl":"https://doi.org/10.15294/ijcs.v11i1.53445","url":null,"abstract":"\u0000 \u0000 \u0000 \u0000Essential oils were sensitive and easily degraded when exposed to oxygen, heat, and light. The microencapsulation technique is very suitable to protect the properties and activity of essential oils. The purpose of this study was to determine the effect of coating material composition on cajuputi leaf oil microcapsules. The microcapsules consist of core material and coating material. Cajuputi leaf oil was chosen as the core material for microcapsules because it has antibacterial activity with dominant components of 1,8-cineol of 55.43% and α-terpineol of 16.76%. Microcapsule coating materials used were maltodextrin and gum arabic with a ratio of 7:1; 6:2; 5:3; 4:4; 3:5; 2:6; and 1:7. From the results of the study, the microcapsules that had the best formulation were in the ratio of the coating material to 6:2 with a yield value of 82.35%; water content of 2.08%; particle size of 1.0512 m; and controlled release of 46%. Microcapsules with the best formulation tested by SEM produced irregular shapes, tested for the antibacterial activity of Staphylococcus aureus having an inhibition zone of 15 mm. The microcapsules with the best formulation were then immobilized into cotton fabric fibers with the help of polyurethane which was retested using SEM. The results of this cotton cloth will be used as a coating on cloth masks so that it has antibacterial properties. \u0000 \u0000 \u0000 \u0000","PeriodicalId":13479,"journal":{"name":"Indonesian Journal of Chemical Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74968589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-01DOI: 10.15294/ijcs.v7i2.20997
Kiki Feliana, S. Mursiti, H. Harjono
Avocado (Persea americana Mill.) is a plant that can flourish in tropical regions like Indonesia. Avocado seeds have the hypoglycemic effect and can be used for traditional medicine. The ethanol extract of avocado seeds contains several secondary metabolite compounds such as alkaloids, triterpenoids, tannins, flavonoids, and saponins. Aims of this study are to identify groups and structures of flavonoid compounds in avocado seeds. 4,000 g of avocado seed powder produces ethanol 170 gcondensed extract with maseration process. 100 g of viscous ethanol extract using ethyl acetate and water yielded 25.6 g of ethyl acetate extract with partition process. The separation of ethyl acetate extract by Thin Layer Chromatography (TLC) with G-F254 stationary phase and n-butanol mobile phase : acetic acid: water (BAA) phase (4:1:5) produces positive fractions containing flavonoids.Results of avocado seeds isolate analysis with FT-IR showed that isolate has OH functional group, CH aliphatic, C=O, C=C aromatics, and CH aromatic, while analysis with UV-Vis spectrophotometer showed the absorption peak at 285 nm and 320 nm wavelength, so the hypothesis of isolate is flavonoid compound flavanon group with hydroxy group at C-7 atom.
鳄梨(Persea americana Mill.)是一种可以在印度尼西亚等热带地区繁茂生长的植物。牛油果籽有降血糖的作用，可用于中药。牛油果种子的乙醇提取物含有几种次生代谢物化合物，如生物碱、三萜、单宁、类黄酮和皂苷。本研究的目的是鉴定鳄梨种子中黄酮类化合物的基团和结构。以4000克牛油果籽粉为原料，经浸渍法制备乙醇170压缩提取物。100 g粘性乙醇提取物，经乙酸乙酯加水萃取，分馏得到25.6 g乙酸乙酯提取物。采用G-F254固定相和正丁醇流动相:醋酸:水(BAA)相(4:1:5)薄层色谱(TLC)分离乙酸乙酯提取物，得到含黄酮类化合物的阳性组分。FT-IR分析结果表明，牛油果种子分离物具有OH官能团、CH脂肪族、C=O、C=C芳香族和CH芳香族，而紫外-可见分光光度仪分析发现，分离物的吸收峰位于285 nm和320 nm波长处，推测分离物为C-7原子羟基的黄酮类化合物。
{"title":"Isolasi dan Elusidasi Senyawa Flavonoid dari Biji Alpukat (Persea americana Mill.)","authors":"Kiki Feliana, S. Mursiti, H. Harjono","doi":"10.15294/ijcs.v7i2.20997","DOIUrl":"https://doi.org/10.15294/ijcs.v7i2.20997","url":null,"abstract":"Avocado (Persea americana Mill.) is a plant that can flourish in tropical regions like Indonesia. Avocado seeds have the hypoglycemic effect and can be used for traditional medicine. The ethanol extract of avocado seeds contains several secondary metabolite compounds such as alkaloids, triterpenoids, tannins, flavonoids, and saponins. Aims of this study are to identify groups and structures of flavonoid compounds in avocado seeds. 4,000 g of avocado seed powder produces ethanol 170 gcondensed extract with maseration process. 100 g of viscous ethanol extract using ethyl acetate and water yielded 25.6 g of ethyl acetate extract with partition process. The separation of ethyl acetate extract by Thin Layer Chromatography (TLC) with G-F254 stationary phase and n-butanol mobile phase : acetic acid: water (BAA) phase (4:1:5) produces positive fractions containing flavonoids.Results of avocado seeds isolate analysis with FT-IR showed that isolate has OH functional group, CH aliphatic, C=O, C=C aromatics, and CH aromatic, while analysis with UV-Vis spectrophotometer showed the absorption peak at 285 nm and 320 nm wavelength, so the hypothesis of isolate is flavonoid compound flavanon group with hydroxy group at C-7 atom.","PeriodicalId":13479,"journal":{"name":"Indonesian Journal of Chemical Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78261906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-18DOI: 10.15294/ijcs.v6i3.16907
Aden Dhana Rizkita, Edy Cahyono, S. Mursiti
The purpose of this research is to identify the chemical content and compare the antibacterial effect of Piper betle L and Piper crocatum R oil against Streptococcus mutan. Betel oil is made at 100%, 75%, 50%, 25% concentration and amoxicillin 0.2% as positive control and propylene glycol as negative control. The research method started with oil isolation using distillation of steam and water then identified the content using GC-MS. Antibacterial activity was tested against Streptococcus mutans by disc diffusion method. The results of this research indicate that Piper betle L and Piper crocatum R oil contains terpenoid group compounds. After being characterized using GC-MS, betel oil contains 5 major active compounds that have antibacterial activity that is Sabinene, Myrsene, Camphene, Germacrene and β - Chariophillene. Piper betle oil has better antibacterial properties than Piper crocatum oil with clear zone reaches 10.5 mm while Piper crocatum oil is 7.1 mm.
{"title":"Isolasi dan Uji Antibakteri Minyak Daun Sirih Hijau dan Merah Terhadap Streptococcus mutans.","authors":"Aden Dhana Rizkita, Edy Cahyono, S. Mursiti","doi":"10.15294/ijcs.v6i3.16907","DOIUrl":"https://doi.org/10.15294/ijcs.v6i3.16907","url":null,"abstract":"The purpose of this research is to identify the chemical content and compare the antibacterial effect of Piper betle L and Piper crocatum R oil against Streptococcus mutan. Betel oil is made at 100%, 75%, 50%, 25% concentration and amoxicillin 0.2% as positive control and propylene glycol as negative control. The research method started with oil isolation using distillation of steam and water then identified the content using GC-MS. Antibacterial activity was tested against Streptococcus mutans by disc diffusion method. The results of this research indicate that Piper betle L and Piper crocatum R oil contains terpenoid group compounds. After being characterized using GC-MS, betel oil contains 5 major active compounds that have antibacterial activity that is Sabinene, Myrsene, Camphene, Germacrene and β - Chariophillene. Piper betle oil has better antibacterial properties than Piper crocatum oil with clear zone reaches 10.5 mm while Piper crocatum oil is 7.1 mm.","PeriodicalId":13479,"journal":{"name":"Indonesian Journal of Chemical Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91035964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Penelitian ini mempelajari penggunaan khitosan sebagai pengawet, pada pengawetan ikan teri yang disimpan pada suhu kamar. Penelitian juga menggunakan NaCl dan formalin sebagai pembanding. Tujuan untuk menganalisa mutu dan mengetahui pengaruh variabel konsentrasi khitosan, konsentrasi NaCl dan konsentrasi formalin dan lama penyimpanan ikan teri dari aspek kadar air, mikrobiologi (total bakteri/TPC), kadar abu dan kadar plumbum. Sampel pertama, ikan teri dengan khitosan (A) yaitu dengan konsentrasi khitosan A1= blanko; A2=0,5%; A3=1,0%) sedangkan perlakuan lama penyimpanan (B) yaitu B1=1; B2=2; B3=4; B4=6; B5=8 minggu). Sampel kedua, ikan teri dengan NaCl (C) yaitudengan konsentrasi NaCl C1=blanko; C2=0,5%; C3=1,0%) sedangkan perlakuan lama penyimpanan (D) yaitu D1=1; D2=2; D3=4; D4=6; D5=8 minggu). Sampel ketiga, ikan teri dengan formalin (E) yaitu dengan konsentrasi formalin E1=blanko; E2=0,5%; E3=1,0%) sedangkan perlakuan lama penyimpanan (F) yaitu F1=1; F2=2; F3=4; F4=6; F5=8 minggu). Pengawetan ikan teri menggunakan khitosan konsentrasi yang terbaik adalah penggunaan konsentrasi khitosan 0,5% sedangkan lama penyimpanannya yang terbaik adalah minggu ke dua dengan jumlah bakteri sedikit. Penggunaan larutan NaCl tidak berpengaruh pada jumlah kadar air tetapi lama penyimpanan berpengaruh pada kadar air. Penggunaan larutan formalin tidak berpengaruh pada jumlah kadar air tetapi lama penyimpanan berpengaruh pada kadar air. Hasil pengujian untuk kadar air berkisar 39,88-50,52% b/b, bakteri 40-372 koloni/g,Staphylococcus aureus 94 koloni/g, kadar abu 0,98% b/b dan kadar plumbum 1,035 - 1,32 mg/kg.
{"title":"PENGGUNAAN KHITOSAN SEBAGAI PENGGANTI FORMALIN UNTUK PENGAWETAN IKAN TERI","authors":"Didik Iswadi, Wisnu Sunarto, A. Prasetya","doi":"10.32493/JITK.V2I1.1086","DOIUrl":"https://doi.org/10.32493/JITK.V2I1.1086","url":null,"abstract":"Penelitian ini mempelajari penggunaan khitosan sebagai pengawet, pada pengawetan ikan teri yang disimpan pada suhu kamar. Penelitian juga menggunakan NaCl dan formalin sebagai pembanding. Tujuan untuk menganalisa mutu dan mengetahui pengaruh variabel konsentrasi khitosan, konsentrasi NaCl dan konsentrasi formalin dan lama penyimpanan ikan teri dari aspek kadar air, mikrobiologi (total bakteri/TPC), kadar abu dan kadar plumbum. Sampel pertama, ikan teri dengan khitosan (A) yaitu dengan konsentrasi khitosan A1= blanko; A2=0,5%; A3=1,0%) sedangkan perlakuan lama penyimpanan (B) yaitu B1=1; B2=2; B3=4; B4=6; B5=8 minggu). Sampel kedua, ikan teri dengan NaCl (C) yaitudengan konsentrasi NaCl C1=blanko; C2=0,5%; C3=1,0%) sedangkan perlakuan lama penyimpanan (D) yaitu D1=1; D2=2; D3=4; D4=6; D5=8 minggu). Sampel ketiga, ikan teri dengan formalin (E) yaitu dengan konsentrasi formalin E1=blanko; E2=0,5%; E3=1,0%) sedangkan perlakuan lama penyimpanan (F) yaitu F1=1; F2=2; F3=4; F4=6; F5=8 minggu). Pengawetan ikan teri menggunakan khitosan konsentrasi yang terbaik adalah penggunaan konsentrasi khitosan 0,5% sedangkan lama penyimpanannya yang terbaik adalah minggu ke dua dengan jumlah bakteri sedikit. Penggunaan larutan NaCl tidak berpengaruh pada jumlah kadar air tetapi lama penyimpanan berpengaruh pada kadar air. Penggunaan larutan formalin tidak berpengaruh pada jumlah kadar air tetapi lama penyimpanan berpengaruh pada kadar air. Hasil pengujian untuk kadar air berkisar 39,88-50,52% b/b, bakteri 40-372 koloni/g,Staphylococcus aureus 94 koloni/g, kadar abu 0,98% b/b dan kadar plumbum 1,035 - 1,32 mg/kg.","PeriodicalId":13479,"journal":{"name":"Indonesian Journal of Chemical Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85862183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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