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Nasution, Musyirna Rahmah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Potential of Kedabu (Sonneratia ovata Backer) Fruit Juice Supplemented in Kombucha Beverage as Antibacterial Agent Nasution, Musyirna Rahmah; Nabilah, Clara; Djohari, Meiriza; Nurhapipah, Nurhapipah
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.453-463

Abstract

Riau Province has abundant natural resources of mangrove forests almost along the coast of Riau. Mangrove fruit can be developed into various processed foods, but processed foods derived from mangroves have not been widely developed and are of interest to coastal communities. Kombucha tea is a probiotic beverage produced through the fermentation of tea and sugar using a kombucha starter known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The presence of sugar in kombucha colonies is a vital source of nutrition. Additionally, fruit juice can be incorporated to create variations of kombucha tea. Kedabu fruit (Sonneratia ovata B.), a native fruit of Riau Province, is recognized for its high carbohydrate content and secondary metabolites, which exhibit potential antibacterial properties. This research developed four formulations of kombucha tea, each with different concentrations of kedabu fruit juice (0%, 10%, 20%, and 30%). The study’s objectives were to formulate, evaluate the physicochemical properties and antibacterial activity of these formulations against Escherichia coli and Staphylococcus aureus. The organoleptic properties, alcohol content, pH, %TTA (Total Acidity Titratable), total LAB (Lactic Acid Bacteria), and yeast count were assessed during a 14-day fermentation period. The assay results indicated that the kombucha fruit kedabu tea formulation exhibited favorable organoleptic characteristics, a decrease in pH, an increase in %TTA, total LAB, and yeast count within the acceptable range defined by standards. Moreover, it displayed inhibitory activity against Escherichia coli and Staphylococcus aureus bacteria, falling within the weak to moderate categories.
Optimizing carrot extract serum (Daucus carota L.) for anti-aging: efficacy in moisturizing and pore size reduction using Box-Behnken design method Iskandar, Benni; Antasya, Vaylia; Nasution, Musyirna Rahmah; Frimayanti, Neni; Peng-Wei, Ching; Khairani, Sondang
JURNAL ILMU KEFARMASIAN INDONESIA Vol 23 No 2 (2025): JIFI
Publisher : Faculty of Pharmacy, Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v23i2.1566

Abstract

Carrot extract (Daucus carota L.) contains various bioactive compounds, including vitamins A, B, and C, alkaloids, flavonoids, tannins, anthraquinones, saponins, diterpenes, steroids, beta-carotene, phenols, terpenoids, and minerals, all of which possess antioxidant properties. These compounds are known to help slow down the aging process. The aim of this study was to determine the optimal concentrations of gelling and alkalizing agents, assess their interactions, and evaluate the anti-aging effects of the most effective serum formulation. The formulation was optimized using the Box–Behnken design with two key factors: Carbopol 940 concentration (0.5–1%) and triethanolamine (0.5–1%). The effects on pH, adhesion, and spreadability were evaluated. The best formulation was achieved with 0.837% Carbopol 940 and 0.855% triethanolamine, showing a pH error of 2.45%, adhesion error of 0.76%, and spreadability error of 1.01%, all within acceptable limits (errors < 10%). After four weeks of stability testing, the formulation remained stable, well-mixed, with a pH of 5.16, an adhesion time of 1.60 seconds, and spreadability of 6.73 cm, with no discomfort. The combination of Carbopol 940 and triethanolamine improved the physical properties, enhancing anti-aging effects compared to the base formula. The optimized serum increased skin moisture by 84.62%, reduced pore size by 64.71%, lightened spots by 62.79%, and reduced wrinkles by 67.50%. This indicates the optimized carrot extract serum is stable, safe, and effective as an anti-aging agent, making it a promising natural skincare product.
Kombucha tea from ambarella fruit as a natural antibacterial agent against Escherichia Coli and Staphylococcus aureus Nasution, Musyirna Rahmah; Febriyananda, Agfa
Acta Chimica Asiana Vol. 8 No. 2 (2025)
Publisher : The Indonesian Chemical Society, Chapter Nusa Tenggara and The University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/aca.v8i2.257

Abstract

Kombucha tea is a traditional fermented beverage known for its probiotic benefits, produced from sweetened tea fermented with a Symbiotic Culture of Bacteria and Yeast (SCOBY). Recent innovations have focused on enhancing its functional properties using local fruit extracts. However, studies on the incorporation of Spondias dulcis (kedondong), a native fruit of Riau, remain limited. This study aims to formulate kombucha tea enriched with kedondong juice and evaluate its quality and antibacterial activity against Escherichia coli and Staphylococcus aureus. Four formulations were prepared with kedondong juice concentrations of 0% (F1), 10% (F2), 20% (F3), and 30% (F4). Parameters observed included organoleptic properties, pH, alcohol content, microbial growth, and total acidity. Antibacterial activity was tested using the disc diffusion method, and results were statistically analyzed using One-Way ANOVA. F4 on day 7 showed the highest inhibition zones (13.30 mm for E. coli and 14.49 mm for S. aureus), with significant differences between formulations (p < 0.05). This study highlights the potential of kedondong-enriched kombucha tea as a functional probiotic beverage and a natural source of mild antibacterial agents, offering an innovative approach to utilizing local biodiversity in public health.
Co-Authors Afnita, Fakhiratunnisa Agustini, Tiara Tri Amnan, Wekis Raya Anggraini, Annisa Fitri Antasya, Vaylia Aqilla, Alya Armon Fernando Arundita, Silvy Aulya, Nurliza Azhari, Weriska Restu BENNI ISKANDAR Cahyani, Ardhia Regita Diwa, Resi Oktamara Emma Susanti Etavianti, Elsa Febrian, Dyan Febriyananda, Agfa Firman Nugroho Fitri, Valentina Furi, Mustika Haiyul Fadhli Hanifa, Elvi Lamun Bathara Manik, Dhea Putri Bertuah Br Masnun, Lidiatil Meiriza Djohari, Meiriza Melzi Octaviani Milianty, Jesy Nabilah, Clara Nabilla, Vivi Gita Nasution, Tio Afandi Neni Frimayanti Ningrum, Tilar Eka Widia Ningsih, Yozi Fiedya Nurhapipah, Nurhapipah Pardede, Depa Gloria Kristin Peng-Wei, Ching Rahayu Utami Rahma Dona Ramadhani, Elsha Fadhika Dwi Ratna Sari Dewi Ruska, Shinta Liana S.Farm., M.Farm., Apt, Sondang Khairani Simanjuntak, Asnika Putri Syahbandi, Ilham Triani, Leni Wira Noviana Suhery