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All Journal Jurnal Bioleuser
Zulia Ananda
Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Syiah Kuala, Aceh, Indonesia

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Studi Literatur Michelia champaca L. dan Potensinya Sebagai Antikanker dan Antimikroba Widya Syahfitri; Zulia Ananda; Febry Rahmadhani Hasibuan
Jurnal Bioleuser Vol. 10 No. 1: April 2026
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jurnalbioleuser.v10i1.906

Abstract

Michelia champaca L. is a tropical plant widely utilized in Southeast Asian traditional medicine and recognized for its rich diversity of secondary metabolites. Recent phytochemical investigations have demonstrated that this species contains a broad spectrum of bioactive compounds, including flavonoid glycosides, aporphine alkaloids, phenolic compounds, terpenoids, and sesquiterpene lactones, all of which exhibit significant pharmacological potential. This review aims to systematically synthesize current scientific evidence on the phytochemistry and bioactivities of M. champaca, encompassing the isolation of bioactive constituents, characterization of metabolite profiles, and evaluation of antioxidant, antimicrobial, analgesic, cytotoxic, and anticancer activities. Available findings indicate that the leaves of M. champaca contain four newly identified flavonol diglycosides, along with numerous other flavonoid glycosides, which exhibit strong antioxidant activity as demonstrated by both chemical assays and intracellular reactive oxygen species (ROS) suppression. Aporphine alkaloids, particularly liriodenine isolated from the branches, have shown significant antiproliferative effects against A549 lung carcinoma and MDA-MB-231 breast cancer cell lines. Furthermore, antimicrobial activity is predominantly associated with the ethyl acetate and n-butanol fractions, which effectively inhibit the growth of Gram-positive and Gram-negative bacteria as well as pathogenic fungi. In addition, methanolic leaf extracts demonstrate notable analgesic and cytotoxic activities. Overall, this review underscores M. champaca as a promising source of bioactive metabolites with considerable potential for phytopharmaceutical development, particularly as natural antioxidants, antimicrobial agents, and anticancer therapeutics. The compiled evidence provides a robust scientific basis for future investigations into molecular mechanisms and the development of plant-based therapeutic formulations.
Studi Etnobotani Kapur Barus (Dryobalanops aromatica Gaertn.) pada Masyarakat Lokal di Kawasan Tahura Lae Kombih, Kecamatan Penanggalan, Subulussalam (Isolation and Analysis of Proteolytic Activity of Local Actinomycetes from Aceh, Indonesia) Ramadani Sinaga; Essy Harnelly; Saida Rasnovi; Zulia Ananda
Jurnal Bioleuser Vol. 9 No. 2: Agustus 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jurnalbioleuser.v9i2.1432

Abstract

Lae Kombih Botanical Forest Park is a nature conservation area with the aim of collecting natural and artificial plants and animals that can be utilised for research, science, tourism, and cultural preservation. This study aims to determine the traditional use of camphor (Dryobalanops aromatica Gaertn.) by the local community of Penanggalan District, Subulussalam City. This research used a descriptive survey method through a qualitative-quantitative approach. The results showed five main forms of camphor utilisation by the community, namely as building materials, medicines, natural fragrances for preserving corpses, perfume-making mixtures and food ingredients as building materials, the highest use was found in Sikelang Village (33.33%), followed by Jontor Village (28.21%) and Lae Ikan Village (25.64%). As medicine, the highest utilisation was found in Sikelang Village (25.64%), followed by Lae Ikan Village (23.8%) and Jontor Village (23.08%). For the function as a natural fragrance for preserving corpses, Jontor Village recorded the highest rate (30.77%), while Sikelang and Lae Ikan Villages recorded 23.08% and 20.51% respectively. As a perfume mixture, the highest use was recorded in Lae Ikan Village (17.95%), followed by Jontor Village (12.82%) and Sikelang Village (10.26%). In terms of utilisation as food, Lae Ikan village also showed the highest percentage (12.82%), while Sikelang and Jontor villages recorded 7.69% and 5.13% respectively.
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) PADA FERMENTASI BUAH DURIAN (Jruek Drien) Yulia Sari Ismail; Cut Aja Laila; Iqbar Iqbar; Zulia Ananda
Jurnal Bioleuser Vol. 9 No. 1: April 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jurnalbioleuser.v9i1.1786

Abstract

The process of making durian fermentation in Indonesia has many variations, including the addition of salt and turmeric with a shelf life of 3-5 days. These different processing methods can affect the growth, type, amount and production of lactic acid from LAB bacteria. This study aims to determine the type of LAB in durian fermentation added with salt, turmeric and a combination of both. Isolation was done aseptically using MRS media and incubated at 370C for 48 hours. Furthermore, identification was carried out, namely morphological observations and biochemical tests. Based on the test results, one type of LAB isolate was obtained, namely Lactobacillus casei.
Antifungal Activity of Lactic Acid Bacteria as A Biopreservation in Sourdough Production Lenni Fitri; Sinta Ayu Mauludin; Sarah Annisa Ananda Putri; Indry Malliny; Nanda Safira; Rahadatul Aisy; Raudhatul Jannah; Zulia Ananda; Dalil Sutekad
Jurnal Bioleuser Vol. 8 No. 2: Agustus 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jurnalbioleuser.v8i2.1945

Abstract

Bread is a food made from flour and yeast. Bread made using conventional yeast only has limited shelf life because it is susceptible to the growth of fungi such as Aspergillus niger and Rhizopus stolonifer. One way to increase the shelf life of bread is to use Lactic Acid Bacteria (LAB) as a starter for making bread. This research aims to determine the ability of LAB yakult and yoghurt as an antifungal and to test the organoleptic and shelf life of sourdough with LAB formulation. The method used in this research is an experimental methode. The parameters observed were the antifungal activity of yakult and yoghurt with LAB formulation, organoleptic test of sourdough with LAB formulation, and shelf life test of sourdough with LAB formulation. The result showed that yoghurt LAB had antifungal activity, while yakult LAB did not have antifungal activity. Based on organoleptic test, sourdough with the additional of LAB yoghurt has better organoleptic test result compared to white bread without the additional of LAB yoghurt, and sourdough with the addition of LAB yoghurt has a longer shelf life compared to white bread without the additional of LAB yoghurt.
Co-Authors Cut Aja Laila Dalil Sutekad Essy Harnelly Febry Rahmadhani Hasibuan Indry Malliny Iqbar Iqbar Lenni Fitri Nanda Safira Rahadatul Aisy Ramadani Sinaga Raudhatul Jannah Saida Rasnovi Sarah Annisa Ananda Putri Sinta Ayu Mauludin Widya Syahfitri Yulia Sari Ismail