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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Nancy Dewi Yuliana
IPB University
Agriculture, Biological Sciences & Forestry Engineering

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Effect of Solvent Type on the Antibacterial Activity of Trigona laeviceps Propolis Extract Intan Nurul Azni; Dede Robiatul Adawiyah; Uswatun Hasanah; Nancy Dewi Yuliana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.335-345

Abstract

Propolis is a resinous compound which is mixed with saliva, wax, and other metabolic products of bees. One of the benefits of propolis is as an antimicrobial agent. The objective of this research was to determine antibacterial activity Trigona laeviceps bees propolis originating from Bogor West Java extracted with various solvents (water, ethanol, hexane). The tested bacteria consist of 2 Gram negative and 5 Gram positive bacteria. The raw propolis were characterized for gum, tannin, flavonoid, alkaloid, saponin, total phenol content, and proximate composition. Antibacterial activity was tested using the disc diffusion method. The data were analyzed using the ANOVA test and further tested with the Duncan test at a significance level of 5%. The results showed that the largest component of the sampel was lipid (65.47%). Raw propolis contains phenol (3.08 mg/g), tannin (34.45 mg/g), and flavonoid (21.88 mgQCE/g). The highest yield of propolis extract was obtained with hexane solvent (51.03%), followed by ethanol (18.17%), and water (15.58%). All propolis extracts did not have an inhibition zone against Gram-negative bacteria, but did for Gram-positive bacteria. The propolis extract using ethanol showed the highest diameter inhibition zone (16.92 mm). The finding of this study may be utilized to improve Trigona laeviceps propolis quality in Bogor.
Antioxidant Activity and Sensory Profile Characterization of Herbal Tea Made of Melinjo (Gnetum gnemon L.) Peels and White Turmeric (Curcuma zedoaria) Alifah Lailatul Rahmah; Dase Hunaefi; Nancy Dewi Yuliana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 3 (2026): June 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i3.980-990

Abstract

Melinjo peel, a by-product of melinjo cracker production, has the potential to become waste if not utilized optimally. Howeever, it contains bioactive compounds that can be processed into herbal tea bags with health benefits. Melinjo peel has relatively low antioxidant activity; therefore, the addition of other ingredients, such as white turmeric is necessary to enhance the functional value of the herbal tea. Herbal tea bags generally have a slightly bitter and astringent taste; thus, stevia leaves were added as a natural sweetener. Formula optimization of the herbal tea was carried out using response surface methodology (RSM), with total flavonoid content and antioxidant activity as the measured responses. The optimal formula was further subjected to sensory profile characterization (RATA method and hedonic rating) to determine the selected formulation. The selected herbal tea formula consisted of 50% melinjo peel, 40% white turmeric, and 10% stevia leaves. Based on the RATA test, the herbal tea was characterized by attributes of licorice, sweet, floral, bitter aftertaste, astringency, and metallic aftertaste, with an average liking score of 3.51 (liked).
Co-Authors Alifah Lailatul Rahmah Dase Hunaefi Dede Robiatul Adawiyah Intan Nurul Azni Uswatun Hasanah