Pub Date : 2021-11-29DOI: 10.20473/bikfar.v8i2.31761
Hana Sofiana Maghfira, I. Isnaeni, Asri Darmawati
The main ingredients of roselle (Hibiscus sabdariffa L.) which have antioxidant and antibacterial effect were anthocyanins, and flavonoids. Flavonoid compounds were unstable at high temperatures. Meanwhile, the processing of roselle extract powder into ready-to drink or food preparations generally requires the thermal processes. The aims of this study were to determine the effect of temperature and heating time of roselle extract powder solution on the inhibition of microbial growth of Staphylococcus aureus ATCC 25923. The method of this study uses a ready-to- process roselle powder extract sample. The roselle extract powder solution in a screw cap tube was heated at a temperature of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C on a waterbath, with heating times at each temperature were 15 minutes and 30 minutes. Anti bacterial activity of the sample solution was measured based on the ability to inhibit the growth of Staphylococcus aureus ATCC 25923 by the agar-well diffusion method. The inhibition zone of the sample was measured by caliper. The result of this study showed that inhibition zones caused by the sample that had been heated at those temperature for 15 minutes were 9.55±0.70 mm, 9.53 ±0.04 mm, 9.70±0.14 mm, 9.68±0.24 mm, 10.10±0.14 mm, and 10.25±0.21 mm. Meanwhile, after heating for 30 minutes the inhibition zones were 10.08±0.25 mm, 10.20±0.28 mm, 10.43±0.18 mm, 10.08±0.18 mm, 10.78±0.04 mm, 9.70±0.14 mm. Two ways statistical test ANOVA Randomized Control Block Design with 95% confidence level was used to prove that there was a significant difference berween the mean inhibition zones of each sample. The conclution of this research was, the temperature in the range of 40 -90 oC has no effect on the anti-bacterial activity of the sample. However, the heating time of the sample affected the antibacterial activity of the roselle extract powder solution against Staphylococcus aureus ATCC 25923.
{"title":"The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923","authors":"Hana Sofiana Maghfira, I. Isnaeni, Asri Darmawati","doi":"10.20473/bikfar.v8i2.31761","DOIUrl":"https://doi.org/10.20473/bikfar.v8i2.31761","url":null,"abstract":"The main ingredients of roselle (Hibiscus sabdariffa L.) which have antioxidant and antibacterial effect were anthocyanins, and flavonoids. Flavonoid compounds were unstable at high temperatures. Meanwhile, the processing of roselle extract powder into ready-to drink or food preparations generally requires the thermal processes. The aims of this study were to determine the effect of temperature and heating time of roselle extract powder solution on the inhibition of microbial growth of Staphylococcus aureus ATCC 25923. The method of this study uses a ready-to- process roselle powder extract sample. The roselle extract powder solution in a screw cap tube was heated at a temperature of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C on a waterbath, with heating times at each temperature were 15 minutes and 30 minutes. Anti bacterial activity of the sample solution was measured based on the ability to inhibit the growth of Staphylococcus aureus ATCC 25923 by the agar-well diffusion method. The inhibition zone of the sample was measured by caliper. The result of this study showed that inhibition zones caused by the sample that had been heated at those temperature for 15 minutes were 9.55±0.70 mm, 9.53 ±0.04 mm, 9.70±0.14 mm, 9.68±0.24 mm, 10.10±0.14 mm, and 10.25±0.21 mm. Meanwhile, after heating for 30 minutes the inhibition zones were 10.08±0.25 mm, 10.20±0.28 mm, 10.43±0.18 mm, 10.08±0.18 mm, 10.78±0.04 mm, 9.70±0.14 mm. Two ways statistical test ANOVA Randomized Control Block Design with 95% confidence level was used to prove that there was a significant difference berween the mean inhibition zones of each sample. The conclution of this research was, the temperature in the range of 40 -90 oC has no effect on the anti-bacterial activity of the sample. However, the heating time of the sample affected the antibacterial activity of the roselle extract powder solution against Staphylococcus aureus ATCC 25923.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75078123","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}
Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).
{"title":"Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus","authors":"Sela Mustika Sari, Arista Wahyu Ningsih, Farida Anwaril, Iif Hanifa Nurrosyidah","doi":"10.20473/bikfar.v8i1.31208","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31208","url":null,"abstract":"Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80344414","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 : 2021-11-08DOI: 10.20473/bikfar.v8i1.31207
Sela Mustika Sari, Arista Wahyu Ningsih, F. Anwari, Iif Hanifa Nurrosyidah
Bacteria need a medium that can play an important role in their growth. One example of a medium is the medium De Mann Rogosa and Sharpe (MRS) which is a specific medium for the growth of lactic acid bacteria. The use of MRS media on an industrial scale is ineffective due to its relatively high price. The purpose of this study was to find out the effect of skim milk media enriched with green coconut water and cornstarch on the growth of Lactobacillus casei bacteria. The type of research conducted is experimental research with post test only control group design where there are two groups, namely the control group and the experimental group. The experimental group consisted of 3 types of samples, namely skim milk and green coconut water, skim milk and cornstarch, as well as skim milk and green coconut water and cornstarch. The comparison of treatment levels for each sample was 1:2 and 1:3 and analyzed, including bacterial growth curves, growth speed and bacterial generation time. From each concentration, the results found that the addition of green coconut water and cornstarch had a significant effect on the growth of Lactobacillus casei (P˂0.01) to the speed of growth and generation time. It was concluded that the higher the concentration added it can accelerate the growth of Lactobacillus casei.
细菌需要一种能在其生长过程中发挥重要作用的培养基。培养基的一个例子是培养基De Mann Rogosa和Sharpe (MRS)，这是乳酸菌生长的特定培养基。在工业规模上使用MRS介质是无效的，因为它的价格相对较高。本研究的目的是研究富含绿椰子水和玉米淀粉的脱脂乳培养基对干酪乳杆菌生长的影响。所进行的研究类型为实验研究，仅采用后测对照组设计，分为两组，即对照组和实验组。实验组分为脱脂牛奶与绿椰子水、脱脂牛奶与玉米淀粉、脱脂牛奶与绿椰子水与玉米淀粉3种样品。每个样品的处理水平分别为1:2和1:3进行比较分析，包括细菌生长曲线、生长速度和细菌产生时间。从各浓度来看，绿椰子水和玉米淀粉的添加对干酪乳杆菌的生长速度和产生时间均有显著影响(P值小于0.01)。结果表明，添加浓度越高，干酪乳杆菌的生长速度越快。
{"title":"Media Modification Lactobacillus casei Strain Shirota with Skim Milk Enriched Green Coconut Water and Corn Starch","authors":"Sela Mustika Sari, Arista Wahyu Ningsih, F. Anwari, Iif Hanifa Nurrosyidah","doi":"10.20473/bikfar.v8i1.31207","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31207","url":null,"abstract":"Bacteria need a medium that can play an important role in their growth. One example of a medium is the medium De Mann Rogosa and Sharpe (MRS) which is a specific medium for the growth of lactic acid bacteria. The use of MRS media on an industrial scale is ineffective due to its relatively high price. The purpose of this study was to find out the effect of skim milk media enriched with green coconut water and cornstarch on the growth of Lactobacillus casei bacteria. The type of research conducted is experimental research with post test only control group design where there are two groups, namely the control group and the experimental group. The experimental group consisted of 3 types of samples, namely skim milk and green coconut water, skim milk and cornstarch, as well as skim milk and green coconut water and cornstarch. The comparison of treatment levels for each sample was 1:2 and 1:3 and analyzed, including bacterial growth curves, growth speed and bacterial generation time. From each concentration, the results found that the addition of green coconut water and cornstarch had a significant effect on the growth of Lactobacillus casei (P˂0.01) to the speed of growth and generation time. It was concluded that the higher the concentration added it can accelerate the growth of Lactobacillus casei.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83700287","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 : 2021-11-08DOI: 10.20473/bikfar.v8i1.31209
N. Fikriyah, I. Isnaeni, Asri Darmawati
Background: Hibiscus sabdariffa known as roselle, which belongs to the family Malvaceae, grows in sub-tropical and tropical region including Indonesia. Several studies have reported the benefits of roselle for health. Roselle extract has been shown to have antibacterial effect as a support for antibacterial therapy, especially for case of antibiotic resistance, and antioxidant effect which can neutralize free radicals. Purpose: The aim of this study was obtaining the minimum inhibitory concentration (MIC) and inhibition concentration (IC50) of roselle extract. Methods: Antibacterial effect of roselle extract against Methicillin-Resistant Staphylococcus aureus (MRSA) was tested in nutrient agar media using diffusion method. Antioxidant activity of roselle extract was performed by DPPH. The violet color of DPPH solutions that was reduced by roselle extract were measured using visible spectrophotometer at the wavelength of 516 nm. Result: The result of this study obtained the (MIC) and IC50 of roselle extract were 2,5% and 1251±202,32 ppm, respectively. Conclusion: It can be concluded that roselle extract have antibacterial effect against MRSA and antioxidant effect.
{"title":"Antioxidant and inhibitory activity of Roselle Extract (Hibiscus sabdariffa L.) against Methicillin-Resistant Staphylococcus aureus (MRSA)","authors":"N. Fikriyah, I. Isnaeni, Asri Darmawati","doi":"10.20473/bikfar.v8i1.31209","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31209","url":null,"abstract":"Background: Hibiscus sabdariffa known as roselle, which belongs to the family Malvaceae, grows in sub-tropical and tropical region including Indonesia. Several studies have reported the benefits of roselle for health. Roselle extract has been shown to have antibacterial effect as a support for antibacterial therapy, especially for case of antibiotic resistance, and antioxidant effect which can neutralize free radicals. Purpose: The aim of this study was obtaining the minimum inhibitory concentration (MIC) and inhibition concentration (IC50) of roselle extract. Methods: Antibacterial effect of roselle extract against Methicillin-Resistant Staphylococcus aureus (MRSA) was tested in nutrient agar media using diffusion method. Antioxidant activity of roselle extract was performed by DPPH. The violet color of DPPH solutions that was reduced by roselle extract were measured using visible spectrophotometer at the wavelength of 516 nm. Result: The result of this study obtained the (MIC) and IC50 of roselle extract were 2,5% and 1251±202,32 ppm, respectively. Conclusion: It can be concluded that roselle extract have antibacterial effect against MRSA and antioxidant effect.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82218634","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 : 2021-11-08DOI: 10.20473/bikfar.v8i1.31202
Alicia Sada, Noor Erma Sugianto, A. Poernomo
ackground Rhizopus oryzae FNCC 6078 had been evaluated producing fibrinolytic enzyme under solid state fermentation. Soybean had been used to produce fibrinolytic enzyme through fermentation in tempeh. The main purpose of this study was to reveal optimum condition for fermentation. The parameters of the condition were inoculum volume, incubation period and temperature. Optimum condition was defined by maximum fibrinolytic activity. Methode Fibrinolytic activity was measured using spectrophotometry at 274 nm. Result optimum condition for producing fibrinolytic enzyme was 1,5 mL volume of inoculum of Rhizopus oryzae suspension in 25%T, 42 hours for incubation period and 35oC temperature incubation.
{"title":"Produksi Enzim Fibrinolitik Tempe oleh Rhizopus oryzae FNCC 6078","authors":"Alicia Sada, Noor Erma Sugianto, A. Poernomo","doi":"10.20473/bikfar.v8i1.31202","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31202","url":null,"abstract":"ackground Rhizopus oryzae FNCC 6078 had been evaluated producing fibrinolytic enzyme under solid state fermentation. Soybean had been used to produce fibrinolytic enzyme through fermentation in tempeh. The main purpose of this study was to reveal optimum condition for fermentation. The parameters of the condition were inoculum volume, incubation period and temperature. Optimum condition was defined by maximum fibrinolytic activity. Methode Fibrinolytic activity was measured using spectrophotometry at 274 nm. Result optimum condition for producing fibrinolytic enzyme was 1,5 mL volume of inoculum of Rhizopus oryzae suspension in 25%T, 42 hours for incubation period and 35oC temperature incubation.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91131498","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 : 2021-11-08DOI: 10.20473/bikfar.v8i1.31204
M. Fathoni, I. Isnaeni, Asri Darmawati
Roselle (Hibiscus sabdariffa L.) contains cyanidin-3-rutinoside, delphinidin, delphinidin-3-monoglucoside, cyanidin-3-monoglucoside, cyanidin-3-sambubioside, cyanidin-3,5-diglucoside may inhibit the growth of Extended-Spectrum-Beta-Lactamase (ESBL) Escherichia coli, but there is no research reported the determination of MIC of Roselle (Hibiscus sabdariffa L.) extract powder against ESBL E.coli ATCC 6110 and ATCC 5949 and their potency ratio compared to meropenem. This study aimed to determine the MIC of Roselle flower extract powder on the growth of ESBL E. coli ATCC 6110 and ATCC 5949 and determine the potency ratio compared to meropenem. This study used two methods in determining MIC, namely the agar diffusion method and the dilution method with Nutrient Agar media which was incubated at 37 ±1°C for 24 hours, while the determination of the potency ratio was carried out by diffusion method with the same media which was incubated at 37 ±1°C for 24 hours. The results obtained were diameter of inhibition zone (mm) which were then observed and analyzed to calculate the potency ratio. The results showed that the MIC of Roselle flower extract powder was obtained at a concentration of 12,500 ppm by diffusion method and at a concentration of 3,125 ppm by dilution method with 24 hours incubation at 37 ± 1o C and the potency ratio of Roselle flower extract powder compared to meropenem was 89.7% and 97.97% against ESBL E.coli ATCC 6110 and ESBL E.coli ATCC 5949 respectively.
{"title":"Anti-bacterial activity of Rosela Flower Extract (Hibiscus sabdariffa L.) against Extended-Spectrum Beta-Lactamase (ESBL) Eschericia coli","authors":"M. Fathoni, I. Isnaeni, Asri Darmawati","doi":"10.20473/bikfar.v8i1.31204","DOIUrl":"https://doi.org/10.20473/bikfar.v8i1.31204","url":null,"abstract":"Roselle (Hibiscus sabdariffa L.) contains cyanidin-3-rutinoside, delphinidin, delphinidin-3-monoglucoside, cyanidin-3-monoglucoside, cyanidin-3-sambubioside, cyanidin-3,5-diglucoside may inhibit the growth of Extended-Spectrum-Beta-Lactamase (ESBL) Escherichia coli, but there is no research reported the determination of MIC of Roselle (Hibiscus sabdariffa L.) extract powder against ESBL E.coli ATCC 6110 and ATCC 5949 and their potency ratio compared to meropenem. This study aimed to determine the MIC of Roselle flower extract powder on the growth of ESBL E. coli ATCC 6110 and ATCC 5949 and determine the potency ratio compared to meropenem. This study used two methods in determining MIC, namely the agar diffusion method and the dilution method with Nutrient Agar media which was incubated at 37 ±1°C for 24 hours, while the determination of the potency ratio was carried out by diffusion method with the same media which was incubated at 37 ±1°C for 24 hours. The results obtained were diameter of inhibition zone (mm) which were then observed and analyzed to calculate the potency ratio. The results showed that the MIC of Roselle flower extract powder was obtained at a concentration of 12,500 ppm by diffusion method and at a concentration of 3,125 ppm by dilution method with 24 hours incubation at 37 ± 1o C and the potency ratio of Roselle flower extract powder compared to meropenem was 89.7% and 97.97% against ESBL E.coli ATCC 6110 and ESBL E.coli ATCC 5949 respectively.","PeriodicalId":8835,"journal":{"name":"Berkala Ilmiah Kimia Farmasi","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90858464","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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