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All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Hexagon Biosaintifika: Journal of Biology & Biology Education
Syafah, Lailiiyatus
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Medicinal plants documentation of Dayak Banuaq tribe in Intu Village, Nyuatan District, West Kutai, East Kalimantan Lestari, Indah; Syafah, Lailiiyatus
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol 4, No 1 (2019): April
Publisher : University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1079.829 KB) | DOI: 10.22219/farmasains.v4i1.7896

Abstract

The Dayak Benuaq tribe is one of the tribes in Indonesia who live in East Kalimantan. They have various knowledge related to raw materials and medical treatment traditions for generations that have never been documented, especially in Intu Lingau Village, Nyuatan District, West Kutai, East Kalimantan. This study aims to documentation of medicinal plants and herbs of the local communities. The finding shows that there are 104 plants used, which is divided into 34 families. The most common plant parts used in the treatment were leaves, the most common processing method was boiling, and the most utilized method was by drinking.
Fermented Black Rice Extract (Oryza sativa) Induces Morphological Changes in Pathogenic Microorganisms Wijayanti, Ernanin Dyah; Syafah, Lailiiyatus; Rahayu, Lina Oktavia; Wulandari, Dita; Ibrahim, Zalikha
Biosaintifika: Journal of Biology & Biology Education Vol. 17 No. 1 (2025): Inpress April 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v17i1.17185

Abstract

Black rice (Oryza sativa L.) contains nutrients and bioactive compounds with potential application in health, including antimicrobial properties. To date, the application of fermentation to black rice to enhance its bioactivity, particularly as an antimicrobial, remains unclear. This study aims to evaluate the antimicrobial activity of solid fermented black rice against Gram-positive bacteria, Gram-negative bacteria, and fungi. Black rice was fermented using Saccharomyces cerevisiae under solid-state conditions. Extraction was carried out by maceration using 96% ethanol. Antimicrobial activity was assessed using the well diffusion test method, agar dilution, and scanning electron microscope (SEM). Fermented black rice extract showed antimicrobial activity against all tested microbes. The minimum inhibitory value obtained was 20% against all microbes, but the minimum bactericidal/fungicidal concentration (MBC/MFC) could not be determined. The SEM analysis showed morphological changes in microbes exposed to fermented black rice extract, including cell shrinkage, elongation, and lysis in Bacillus cereus, fragmentation and irregular cell shape in Escherichia coli, cell size reduction in Staphylococcus aureus, and bleb formation in Candida albicans. These changes indicate the mechanism of microbial growth inhibition. We found that fermented black rice (EFBR) extracts produce different effects from unfermented black rice extracts (EUBR), which tend to induce biofilm formation. We propose that EFBR functions as an antimicrobial by rupturing cell walls, preventing cell division and DNA synthesis. This research provides new insights into natural antimicrobial mechanisms at the cellular level and offers a potential alternative for addressing antimicrobial resistance. Solid fermented black rice may serve as a valuable source of antimicrobial compounds for developing health products or natural preservatives.
STUDI FORMULASI, KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN SIRUP BUNGA TELANG (Clitoria ternatea L.) Syafah, Lailiiyatus; Ade Reka Saputri; Ebbie Permata Sari; Ima Nurul Kurnianingsih; Sherlina Ahmalia; Ummi Khalila
Hexagon Vol 6 No 2 (2025): Vol. 6 No. 2 (2025): HEXAGON - Edisi 12
Publisher : Fakultas Teknologi Lingkungan dan Mineral - Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/hexagon.v6i2.6030

Abstract

Telang flower (Clitoria ternatea L.) is a flower that is widely used by the community as a drink. Telang flowers give a blue color to the drink but do not provide flavor, so it is necessary to add flavor to the telang flower syrup. The flavor can come from citric acid or lemon fruit. The presence of these additions will affect the characteristics of  telang syrup. The purpose of this study was to formulate and test the characteristics of syrup: organoleptic, pH, viscosity, flavonoid content and anthocyanin levels of four formulas of telang syrup. There were four formulas (F1, F2, F3 and F4) of telang syrup, the tests carried out were organoleptical color, taste, fragance and consistency, pH, viscosity, qualitative flavonoid test with color reaction, antosianin and antioxidant test using DPPH. The results showed that F1 had no fragance and blue color, while F2, F3, F4 had lemon fragance and red color. The all formulas have a sweet taste and thick consistency, pH and viscosity that meet the requirements, qualitatively containing flavonoids. The highest anthocyanin content was 2.338 and IC50 183.52 in F2. Conclusion The addition of citric acid decreased the pH, and viscosity but increased the IC50.
Co-Authors Ade Reka Saputri Ebbie Permata Sari Ernanin Dyah Wijayanti Ibrahim, Zalikha Ima Nurul Kurnianingsih Rahayu, Lina Oktavia Sherlina Ahmalia Ummi Khalila Wulandari, Dita