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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Pharmaceutical Journal of Indonesia Hubungan Tingkat Pengetahuan Petugas Pengelola Obat dengan Tingkat Ketersediaan Obat Di Puskesmas Kota Malang
Pratiwi, Sylvia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Skrining Senyawa Antiinfeksi dari Spons yang Dikoleksi dari Bunaken, Manado Astuti, Puji; Alam, Gemini; Pratiwi, Sylvia; Hertiani, Triana; Wahyuono, Subagus
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 8, No 2 (2003): June 2003
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.243 KB) | DOI: 10.24002/biota.v8i2.2883

Abstract

The emergence of drug resistant and multidrug-resistant microbes as well as the lack of any current chemotherapy augmented the necessity to search for new and better anti-infective drug.. This study was aim to screen potential antiinfective extracts of sponges collected from Bunaken, Manado and to report on their antibacterial and antifungal properties. Testing for antiinfective agents was conducted using dilution method. Nutrient Agar was used as the testing media and nutrient broth for the inoculation of microorganisms. Staphylococcus aureus, Escherichia coli and Salmonella typhi were used as the testing bacteria and Candida albicans as the testing fungi. Chloramphenicol was used as positive control for anti bacterial activity and Ketokonazol for antifungi. The two acetone extracts tested (MD-01aceton and MD-02aceton), all of them showed inhibition activities. Following partition with chloroform and methanol, all chloroform extracts inhibited the growth of both bacteria and fungi. These extracts then are considered to be potential candidates for further isolation and characterization as antiinfective agents.
Effect of Different Types of Sugar and Fermentation Time on Total Alcohol Content of Eco Enzyme Based on Pineapple (Ananas comosus (L.) Merr)and Orange (Citrus x sinensis (L.) Osbeck) Putri, Fitria; Setyowati, Erna; Pratiwi, Sylvia
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Eco enzyme is a fermented product derived from a mixture of organic waste, sugar, and water (3:1:10). Fermented products produce alcohol (ethanol), which can be used as a reference for quality control, regulatory compliance, and biological activity. Several factors can affect alcohol content, including the type of sugar and fermentation time, both of which have not been widely researched. Objectives: This study aims to determine the effects of different types of sugar and fermentation time on the total alcohol content of eco-enzymes derived from pineapple and orange peels. Methods: The eco enzymes formed were evaluated organoleptically (color and aroma), pH, and total alcohol content were determined by the colorimetric method. Results: All samples changed color and aroma, formed sediment, and had a decrease in pH from a range of 5–6 to 3.44–4.22 after fermentation. The average total alcohol content obtained at fermentation after 30, 60, and 90 consecutive days was 2.336%, 3.072%, and 2.149%, respectively. The highest alcohol content was obtained in the 60-day fermentation molasses treatment of 3.512 ± 0.498%. Statistical analysis showed that fermentation time had a significant effect on the total alcohol content of eco enzymes (p < 0.001), whereas sugar type did not (p = 0.129). Conclusions: The results of this study show that fermentation time is an important factor in determining alcohol formation in the eco enzyme.
Effect of Different Types of Sugar and Fermentation Time on Total Alcohol Content of Eco Enzyme Based on Pineapple (Ananas comosus (L.) Merr)and Orange (Citrus x sinensis (L.) Osbeck) Putri, Fitria; Setyowati, Erna; Pratiwi, Sylvia
Pharmaceutical Journal of Indonesia Vol. 11 No. 2 (2026)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Introduction: Eco enzyme is a fermented product derived from a mixture of organic waste, sugar, and water (3:1:10). Fermented products produce alcohol (ethanol), which can be used as a reference for quality control, regulatory compliance, and biological activity. Several factors can affect alcohol content, including the type of sugar and fermentation time, both of which have not been widely researched. Objectives: This study aims to determine the effects of different types of sugar and fermentation time on the total alcohol content of eco-enzymes derived from pineapple and orange peels. Methods: The eco enzymes formed were evaluated organoleptically (color and aroma), pH, and total alcohol content were determined by the colorimetric method. Results: All samples changed color and aroma, formed sediment, and had a decrease in pH from a range of 5–6 to 3.44–4.22 after fermentation. The average total alcohol content obtained at fermentation after 30, 60, and 90 consecutive days was 2.336%, 3.072%, and 2.149%, respectively. The highest alcohol content was obtained in the 60-day fermentation molasses treatment of 3.512 ± 0.498%. Statistical analysis showed that fermentation time had a significant effect on the total alcohol content of eco enzymes (p < 0.001), whereas sugar type did not (p = 0.129). Conclusions: The results of this study show that fermentation time is an important factor in determining alcohol formation in the eco enzyme.
Co-Authors Erna Setyowati Gemini Alam Puji Astuti putri, fitria Subagus Wahyuono Triana Hertiani