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All Journal Abdimas Jurnal Inovasi Pendidikan Kimia Biology, Medicine, & Natural Product Chemistry Sains Natural: Journal of Biology and Chemistry Hydrogen: Jurnal Kependidikan Kimia Bioscientist : Jurnal Ilmiah Biologi INSECTA: Integrative Science Education and Teaching Activity Journal Journal of Learning Improvement and Lesson Study Molekul: Jurnal Ilmiah Kimia JIPI (Jurnal IPA dan Pembelajaran IPA)
Fikroh, Retno Aliyatul
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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Comparison of Antioxidant Activity and Chemical Profile between Green Tea Kombucha with Green Tea and Rosela Combination Kombucha Tunjungsari, Gerda Pintoko; Fikroh, Retno Aliyatul
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.9977

Abstract

This study investigates the antioxidant potential and chemical profile of kombucha made from green tea leaves and roselle flowers, analyzing pH, alcohol content, and the impact of fermentation time. Kombucha was prepared with green tea and a 1:1 mixture of green tea and roselle, with samples analyzed on days 1, 4, 8, 12, 16, and 24. Antioxidant activity, pH, and alcohol content were measured, and statistical analyses including one-way ANOVA, Tukey HSD, and Spearman correlation tests were conducted. Results indicated that the combination kombucha exhibited higher antioxidant activity (96.39% DPPH inhibition) compared to green tea kombucha (79.62%). There was no significant difference in pH and alcohol content between the two types (p > 0.05). A strong negative correlation was found between pH and fermentation time (-0.589, p < 0.001) and pH and alcohol content (-0.571, p < 0.001), while a strong positive correlation was observed between % inhibition and fermentation time (0.637, p < 0.001). The findings suggest that combining green tea and roselle enhances antioxidant activity in kombucha, and fermentation time significantly affects antioxidant activity, pH, and alcohol content.
Handsanitizer from Kitolod Leaf Extract: Optimized Antibacterial Gel Against Staphylococcus aureus with SNI 2588:2017 Quality Analysis Mashadi, Hisyam; Fikroh, Retno Aliyatul
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.10105

Abstract

This research aims to test the effectiveness of hand sanitizer based on kitolod leaf extract as a natural alternative for cleaning hands. The research method includes extraction of kitolod leaves, phytochemical testing, making hand sanitizer, antibacterial test, swab test, and analysis based on SNI 2588:2017 standards. Extraction of kitolod leaves using 96% ethanol and phytochemical tests showed the presence of alkaloids, flavonoids, saponins, tannins, and steroids/triterpenoids. In the antibacterial test against Staphylococcus aureus, the hand sanitizer formula with 32% kitolod extract showed an inhibition zone of 19.7 ± 0.35 mm. The market hand sanitizer with 70-95% alcohol showed the highest inhibition zone (29.7 ± 5.15 mm). Quality testing of Formula 1 hand sanitizer with SNI 2588:2017 standards, shows that the product meets the established quality requirements. This product has a pH of 6.44 ± 0.45, the expected pH standard to avoid skin irritation. The TPC test results also show that this product's number of bacterial colonies is below the set limit of 2.75x102 ± 5.03 colonies/g, confirming the product's safety as a hand sanitizer.
Optimization of Distillation Process for Scale-up Production of Lavender Essential Oil: A Literature Review Dwipa, Yusri Hajjo; Salsabila, Cheryl; ‘Azmi, Madah Ikrimatul; Sukmawati, Nani; Assyifa, Muhammad Zaky; Syauqillah, Ahmad; Fikroh, Retno Aliyatul
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.12920

Abstract

Lavender essential oil being one of the most used essential oils. Oxygenated monoterpenes are the largest constituent of lavender essential oil and the determinant of the characteristic aroma produced. Lavender flowers are composed of several ingredients, such as essential oils, alpha-pinene, beta-myrcene, limonene, cineol, linalool, terpinine-4-ol, and linalyl acetate. The aim of this study is to develop an efficient, effective, and profitable method of lavender oil extraction that can be used for commercial scale production, in order to determine which method is most suitable for scale-up production. The method used in this study is literature review with the results of literature reviews conducted, the method with the highest percentage of essential oil components is the use of innovative methods such as extraction with the help of microwaves (MW) with the percentage of linalool (32.90%) linaly acetate (27%), extraction with the help of ultrasonic (AS) with the percentage of linalool (37.6% ), linalyl acetate (18.4%)., supercritical fluid extraction (SF) with linalool (24%), extraction, and negative pressure extraction (NPCE) with linalool percentage (27.18%) linaly acetate (25.23%). While the smallest percentage of essential oil components in the use of molecular distillation is the percentage of Linalool (4.56%), linaly acetate (12.78%). The originality of this research contribution can open the door for further research and wider practical applications.
Co-Authors Army Auliah Assyifa, Muhammad Zaky ‘Azmi, Madah Ikrimatul Chairil Anwar Dwipa, Yusri Hajjo Fahmi, Titah Nor Hidayah, Muhamad Aditya Islawati Karmanto, Karmanto Lukmanul Hakim Samada, Lukmanul Hakim Samada Mashadi, Hisyam Mubarok, Zakky Muna, Laili Nailul Nurohmah, Beta Achromi Nurul Ilmi, Nurul Ilmi Rahmadhani*, Isnaini Rahmi Faradisya Ekapti, Rahmi Faradisya Ekapti Sabirin Matsjeh Salsabila, Cheryl Sukmawati, Nani Syauqillah, Ahmad Tunjungsari, Gerda Pintoko Vika Puji Cahyani ‘Azmi, Madah Ikrimatul