Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : METAMORFOSA Journal of Biological Sciences

The Effect of Single and Combination Sterilization on In Vitro Culture of Kepel (Stelechocarpus burahol Hook F. & Thomson) Nodes Cindy Talenta Hutabarat; Ratih Restiani; Aniek Prasetyaningsih
Metamorfosa: Journal of Biological Sciences Vol 9 No 2 (2022)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2022.v09.i02.p02

Abstract

Kepel is identity of Yogyakarta's flora with potential in the health sector and the field of building material construction. Kepel is reported to be in the Conservation dependent category, which means it is difficult to find (rare). In vitro culture is a plant propagation technique using parts of the plant aseptically. In vitro culture can produce a large number of plants in a short time. This is very much needed in efforts to conserve kepel plants. The main thing that determines the success of the in vitro culture process is sterilization. This study aims to determine the effect of single and combined sterilants with various treatments for soaking time. The explants used in this study were young Kepel plant nodes ex-vitro in the age range of 1-2 years. In this study, 3 groups were consisting of control, 10% chlorox single sterilant with an immersion time of 10, 15, and 20 minutes, 70% ethanol with an immersion time of 1, 3, and 5 minutes, carbendazim 5% with an immersion time of 10, 15, and 20 minutes and a combination sterilant (10% chlorox + 70% ethanol + 5% carbendazim) with immersion time of 1 minute 30 seconds, 3 minutes 30 seconds and 5 minutes 30 seconds. Parameters observed during the time of contamination, percentage of contamination, type of contamination, and successful explants were observed for 21 days. The results showed that a combination sterilant of 5 minutes 30 seconds was more optimal than a single sterilant in suppressing contamination of the nodal explants of the Kepel plant, with contaminants appearing time of 8-29 (HST), the percentage of contamination 66%, the type of fungal contamination 66.66% and explants growing (callus) 100%.
The Effect of Citric Acid on Antioxidant and Antibacterial Activities of Butterfly Flower Extract (Clitoria ternatea L.) Dwi Aditiyarini; Aniek Prasetyaningsih; Marsauli Manalu
Metamorfosa: Journal of Biological Sciences Vol 10 No 2 (2023)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2023.v10.i02.p05

Abstract

Telang (Clitoria ternatea L.) merupakan suatu tanaman perdu dengan bunga berwarna biru yang telah dimanfaatkan oleh masyarakat sebagai pewarna alami pada minuman karena dipercaya memiliki aktivitas antioksidan. Saat dikonsumsi, minuman ini ditambahkan perasan air jeruk untuk memberikan rasa. Penelitian ini bertujuan untuk menganalisis pengaruh asam sitrat terhadap aktivitas antioksidan dan antibakteri bunga telang. Penelitian ini diawali dengan ekstraksi bunga telang pada tiga perlakuan asam yaitu tanpa penambahan asam, pH 2 dan pH 4 dengan penambahan asam sitrat. Skrining fitokimia, uji daya hambat dan aktivitas antioksidan dilakukan terhadap tiga ekstrak. Skrining fitokimia menunjukkan adanya kandungan tanin, saponin, terpenoid, flavonoid, alkaloid dan antosianin. Hasil uji daya hambat menunjukkan aktivitas antibakteri tertinggi pada ekstrak pH 2 dengan diameter zona hambat sebesar 39 ± 0,153 mm pada Staphylococcus aureus dan 28 ± 0,10 mm pada Escherichia coli, yang tergolong sangat kuat. Selain itu, ekstrak pH 2 juga memiliki aktivitas antioksidan paling tinggi dibandingkan dua perlakuan lainnya dengan nilai IC50 136 ppm yang dikategorikan aktivitas antioksidan sedang. Data tersebut menunjukkan bahwa ekstraksi bunga telang dengan asam sitrat pada kondisi pH 2 mampu meningkatkan aktivitas antibakteri dan antioksidan ekstrak bunga telang yang dapat digunakan dalam pengembangan makanan fungsional. Kata kunci: antibakteri, antioksidan, ekstrak bunga telang, pH.