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All Journal Journal of Food and Pharmaceutical Science Pharmaciana: Jurnal Kefarmasian Majalah Obat Tradisional Abditani : Jurnal Pengabdian Masyarakat Jurnal Karinov JUNCTO: Jurnal Ilmiah Hukum Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Ilmiah Medicamento COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Locus Penelitian dan Pengabdian Emasains : Jurnal Edukasi Matematika dan Sains Usadha Journal of Food and Pharmaceutical Sciences
Putra, I Made Agus Sunadi
Program Studi S1Fakultas Farmasi Universitas Mahasaraswati Denpasar
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Uji Aktivitas Antibakteri Sediaan Gel Hand Sanitizer Ekstrak Etanol Daun Kaktus Pakis Giwang (Euphorbia milli) Terhadap Bakteri Pseudomonas aeruginosa Putra, I Made Agus Sunadi; Putri, Ni Putu Devi Nirmala; Santoso, Puguh
Usadha Vol 4 No 2 (2025): Usadha : Jurnal Integrasi Obat Tradisional
Publisher : Fakultas Farmasi Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36733/usadha.v4i02.7434

Abstract

The Covid-19 pandemic has heightened public awareness of hand hygiene thus creating a demand for safe and effective natural-based hand sanitizers. This study aimed to determine the antibacterial activity of hand sanitizer gel containing ethanol extract of Euphorbia milli leaves against Pseudomonas aeruginosa. The extract was obtained through maceration of 500 g of powdered leaves in 70% ethanol and formulated into gels with concentrations of 5%, 10%, and 15% using CMC-Na, glycerin, propylene glycol, and methyl paraben as base ingredients. Physical quality tests included organoleptic properties, homogeneity, pH, and spreadability, while antibacterial activity was assessed using the disc diffusion method on Mueller Hinton Agar. All formulations showed brown colour, homogeneous texture, and pH averaging 5.5, meeting standard requirements. The spreadability ranged between 5.0–6.0 cm, indicating good application consistency. Inhibition zone diameters against P. aeruginosa increased with extract concentration: 6.52 ± 0.26 mm (5%), 7.51 ± 0.30 mm (10%), and 8.39 ± 0.35 mm (15%), whereas the positive control (Ciprofloxacin 5 µg) produced 29.92 ± 1.06 mm and the negative control showed 0 mm. Based on inhibition zone classification, all formulations exhibited moderate antibacterial activity. In conclusion, the ethanol extract of Euphorbia milli leaves demonstrates antibacterial potential against Pseudomonas aeruginosa, with effectiveness increasing proportionally to concentration, suggesting its potential as a natural active ingredient for hand sanitizer formulations
Analisis Fitokimia dan Aktivitas Antibakteri Minyak Atsiri Kayu Manis dengan Bakteri Staphylococcus aureus Ni Wayan Karitha Pradnyandari; Sanjiwani, Ni Made Sukma Sanjiwani; I Made Agus Sunadi Putra; Wayan Surya Rahadi; I Wayan Sudiarsa; Ni Nyoman Yudianti Mendra
Emasains : Jurnal Edukasi Matematika dan Sains Vol. 15 No. 1 (2026): Maret 2026 (On Progress)
Publisher : Program Studi Pendidikan Matematika dan Pendidikan Biologi Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/emasains.v15i1.6058

Abstract

Tanaman kayu manis yang berkembang di Indonesia, terutama jenis Cinnamomum burmanii Blumea. Dalam penelitian ini salah satu tanaman yang digunakan dalam pengobatan yaitu minyak atsiri kayu manis. Minyak atsiri dikenal sebagai minyak eteris atau minyak terbang (volatile oil) adalah senyawa berbentuk cair yang umumnya diperoleh dari berbagai bagian tanaman seperti akar, kulit, batang, daun, buah, biji, maupun bunga. Banyaknya manfaat dari minyak atsiri kayu manis, maka dilakukan penelitian dengan tujuan untuk mengetahui senyawa kimia yang terkandung dalam minyak atsiri kayu manis dan untuk menguji aktivitas antibakteri dengan bakteri Staphylococcus aureus didalam minyak atsiri kayu manis. Penelitian ini merupakan desain pengujian laboratorium dengan tujuan verikatif yaitu untuk menguji adanya metabolit sekunder dan aktivitas antibakteri dari minyak atsiri kayu manis (Cinnamomum burmannii) dengan bakteri Staphylococcus aureus menggunakan metode difusi cakram dengan media agar. Penelitian minyak atsiri kayu manis dibuat dengan dua sampel dalam pembelian toko berbeda. Hasil yang didapatkan dijelaskan dalam analisis deskriptif. Hasil penelitian ini menunjukkan bahwa minyak atsiri kayu manis (Cinnamomum burmannii) mengandung senyawa triterpenoid dan minyak atsiri kayu manis berpotensi menghambat aktivitas antibakteri Staphylococcus aureus dengan diameter 25,93 mm dan 26,13 mm dengan kategori sangat kuat. Keterbaruan dari penelitian ini adalah menguji kandungan senyawa metabolit sekunder dan menganalisis aktivitas antibakteri pada minyak atsiri kayu manis dengan metode difusi cakram.
Production of Solid Soap from Arabica Coffee Grounds (Coffea arabica L.) with Antibacterial Properties Sanjiwani, Ni Made Sukma; Ariani, Komang; Sunadi Putra, I Made Agus; Rahadi, I Wayan Surya; Mirah Mariati, Ni Putu Ayu; Sudiarsa, I Wayan; Udayani, Ni Nyoman Wahyu
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25035

Abstract

Coffee shops are now a favourite hangout for people of all ages, so many entrepreneurs are developing coffee shop businesses because of their high profit potential. Arabica coffee is the type of coffee most commonly used in coffee shops. The coffee-making process produces waste in the form of coffee grounds. Coffee grounds can be used as an ingredient in beauty products such as soap. Soap is the result of saponification, which is a reaction between a base or alkali and fatty acids, which acts as a skin cleanser. This study aims to examine the presence of secondary metabolite compounds in Arabica coffee grounds (Coffea arabica L.), test the physical quality of solid soap made from Arabica coffee grounds (C arabica L.), and assess the soap's ability to inhibit the growth of Staphylococcus aureus bacteria. Arabica coffee grounds were first analysed through qualitative phytochemical screening tests using test tubes and various reagents, then formulated into solid soap with different concentrations, namely 4%, 7%, and 9%. After that, physical properties testing and antibacterial activity evaluation against Staphylococcus aureus were carried out using the disc diffusion method. The research results data were presented using descriptive analysis. The tests revealed that Arabica coffee residues contain secondary metabolites in the form of alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap made from Arabica coffee grounds meets the physical quality test standards in accordance with SNI 3532:2021 and that solid soap made from Arabica coffee grounds with a percentage of 7% (formula 2) and 9% (formula 3) has the potential to inhibit the activity of Staphylococcus aureus bacteria with a moderate category. It can be concluded that Arabica coffee grounds contain secondary metabolites such as alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap with Arabica coffee grounds as an ingredient meets the physical quality requirements in accordance with SNI 3532:2021. Soap formulas with a coffee grounds concentration of 7% (F2) and 9% (F3) have the potential to inhibit the growth of Staphylococcus aureus with moderate efficacy.
Production of Solid Soap from Arabica Coffee Grounds (Coffea arabica L.) with Antibacterial Properties Sanjiwani, Ni Made Sukma; Ariani, Komang; Sunadi Putra, I Made Agus; Rahadi, I Wayan Surya; Mirah Mariati, Ni Putu Ayu; Sudiarsa, I Wayan; Udayani, Ni Nyoman Wahyu
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25035

Abstract

Coffee shops are now a favourite hangout for people of all ages, so many entrepreneurs are developing coffee shop businesses because of their high profit potential. Arabica coffee is the type of coffee most commonly used in coffee shops. The coffee-making process produces waste in the form of coffee grounds. Coffee grounds can be used as an ingredient in beauty products such as soap. Soap is the result of saponification, which is a reaction between a base or alkali and fatty acids, which acts as a skin cleanser. This study aims to examine the presence of secondary metabolite compounds in Arabica coffee grounds (Coffea arabica L.), test the physical quality of solid soap made from Arabica coffee grounds (C arabica L.), and assess the soap's ability to inhibit the growth of Staphylococcus aureus bacteria. Arabica coffee grounds were first analysed through qualitative phytochemical screening tests using test tubes and various reagents, then formulated into solid soap with different concentrations, namely 4%, 7%, and 9%. After that, physical properties testing and antibacterial activity evaluation against Staphylococcus aureus were carried out using the disc diffusion method. The research results data were presented using descriptive analysis. The tests revealed that Arabica coffee residues contain secondary metabolites in the form of alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap made from Arabica coffee grounds meets the physical quality test standards in accordance with SNI 3532:2021 and that solid soap made from Arabica coffee grounds with a percentage of 7% (formula 2) and 9% (formula 3) has the potential to inhibit the activity of Staphylococcus aureus bacteria with a moderate category. It can be concluded that Arabica coffee grounds contain secondary metabolites such as alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap with Arabica coffee grounds as an ingredient meets the physical quality requirements in accordance with SNI 3532:2021. Soap formulas with a coffee grounds concentration of 7% (F2) and 9% (F3) have the potential to inhibit the growth of Staphylococcus aureus with moderate efficacy.
Co-Authors Agung Nur Cahyanta Agustini, Ni Putu Dewi Ariani, Komang Danayasa, I Kadek Debby Juliadi Eko Mugiyanto Erna Cahyaningsih I Gusti Ayu Putri Kartika, I Gusti Ayu I Gusti Ngurah Parikesit Widiatedja I Putu Tangkas Suwantara I WAYAN SUDIARSA Ika Widi Astuti, Ika Widi Ketut Agus Adrianta Ketut Agus Adrianta Megawati, Fitria Meriyani, Herleeyana Nggaba, Ellenoire Rambu Kabeba Hammu Ni Luh Kade Arman Anita Dewi Ni Made Dwi Mara Widyani Nayaka Ni Made Sukma Sanjiwani Ni Nyoman Wahyu Udayani Ni Nyoman Yudianti Mendra NI PUTU AYU MIRAH MARIATI Ni Putu Leona Yorita Dewi Ni Putu Udayana Antari Ni Wayan Karitha Pradnyandari Partomuan Simanjuntak Puguh Santoso puguh santoso, puguh Putra Hilmi Prayitno Putri, Ni Putu Devi Nirmala Putu Era Sandhi Kusuma Yuda Rahadi, I Wayan Surya Riastini, Ni Wayan Rika, Putu Sanjiwani, Ni Made Sukma Sanjiwani SARTIKAWATI, NI KADEK AYU Sasadara, Maria Malida Vernandes Siswa Setyahadi Sri Budiasih, Putu Eka Wardani, I Gusti Agung Ayu Kusuma Wayan Surya Rahadi Yudianti Mendra, Ni Nyoman Yuwono, Moch.