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All Journal Biomedical Journal of Indonesia Bioscientia Medicina : Journal of Biomedicine and Translational Research Bioscientia Medicina : Journal of Biomedicine and Translational Research Jurnal of Syiah Kuala Dentistry Society
Lina Hadi
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Dentistry Immunology & microbiology Medicine & Pharmacology Neuroscience

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 1 
Comparison of Inhibition Zones Between Butterfly Pea Flower (Clitoria ternatea) and Lemongrass (Cymbopogon citrarus) Against Streptococcus mutans and Staphylococcus aureus Haditio, Steven Martin; Zulfan Muttaqin; Lina Hadi
Biomedical Journal of Indonesia Vol. 7 No. 2 (2021): Biomedical Journal of Indonesia
Publisher : Fakultas Kedokteran Universitas Sriwijaya (Faculty of Medicine, Universitas Sriwijaya) Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/bji.v7i2.313

Abstract

This study aims to determine the comparison of the inhibition zone between theextract of butterfly pea flower and lemongrass, against the bacteria streptococcusmutans and staphylococcus aureus. The samples that will be used in this researchare streptococcus mutans and staphylococcus aureus bacteria. Data analysis usednormality test and statistical test was performed using ANOVA analysis test and posthoc test. The results showed that there was no difference in the inhibition zone ofbutterfly pea flower extract against streptococcus mutans bacteria and lemongrassextract against streptococcus mutans. There was difference in the inhibition zonebetween butterfly pea flower extract against staphylococcus aureus bacteria andlemongrass extract against staphylococcus aureus bacteria. Butterfly pea flowerextract has a good inhibition zone in staphylococcus aureus bacteria. Lemongrassextract has the same inhibition zone against both types of bacteria
Effect of hydrogen-rich water on periodontal disease, interleukin and blood glucose levels in diabetic Albert Manggading HUTAPEA; Lina HADI
Journal of Syiah Kuala Dentistry Society Vol 6, No 1 (2021): June 2021
Publisher : Dentistry Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jds.v6i1.21892

Abstract

ABSTRACT Diabetes Mellitus (DM) is a metabolic disorder characterized by high blood glucose levelsassociated with periodontal disease and increased levels of inflammatory biomarkers such asinterleukin. Therapeutic effects of molecular hydrogen for a wide range of disease models and humandiseases have been investigated. This review aims to systematically analyze and review animal andhuman studies investigating the effect of HRW on periodontal tissues, interleukin, or blood glucoselevels. An electronic search was conducted via PubMed/Medline, Google Scholar, Wiley Online Library,LILACS, Science.gov, and Cochrane Central Register of Controlled Trials (CONTROL) using thekeywords "Hydrogen Water", "Diabetes Mellitus", "Interleukin" and "Periodontal disease" for studiespublished between January 2011 to May 2021. After the elimination of duplicate items, the primarysearch resulted in 101 articles. After excluding irrelevant articles based on abstract and title, full texts of45 articles were read to exclude additional unrelated studies. Eight studies were included in this reviewfor qualitative analysis. The results showed that Drinking HRW exerts certain antioxidants for oxidativegingival stress and anti-inflammatory effects by decreasing interleukin and decreasing blood glucoselevels for DM patients. KEYWORDS: HRW, DM, Periodontal disease, interleukin
Efficacy of Robusta Coffee Bean Extract (Coffea robusta) Against Bacterial Growth of Staphylococcus aureus Muttaqin, Zulfan; Lina Hadi; Zara Maghfirah
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 6 No. 4 (2022): Bioscientia Medicina: Journal of Biomedicine & Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/bsm.v6i4.493

Abstract

Background. This research is a study that seeks to explore the potential of robusta coffee bean extract in inhibiting the growth of Staphylococcus aureus bacteria, where this bacterium is one of the bacteria that is often found in the oral cavity and often causes infections and dental and oral problems. Methods. This research is an experimental study in vitro. Robusta coffee extract was tested at levels of 25%, 12.5%, 6.25%, and 3.125%, where each test group was tested on 6 plates of Staphylococcus aureus bacteria. Data analysis was carried out with the help of SPSS 25 software. Results. There was a significant difference in the inhibitory power of Robusta coffee extract (Coffea robusta) at concentrations of 25%, 12.5%, 6.25%, 3.125% on the growth of Staphylococcus aureus bacteria. Significant differences in inhibition were found in group I and II (p=0.002; mean diff = -0.83), group I and III (p=0.000; mean diff = -1.32), group I and IV (p= 0.000; mean diff = -2.12), group II with III (p=0.050; mean diff = -0.48), group II with IV (p=0.000; mean diff = -1.28), and group III with IV (p=0.002; mean diff = -0.80). Conclusion. Robusta coffee bean extract (Coffea robusta) has antibacterial activity against the growth of Staphylococcus aureus bacteria.
Efficacy of Robusta Coffee Bean Extract (Coffea robusta) Against Bacterial Growth of Staphylococcus aureus Muttaqin, Zulfan; Lina Hadi; Zara Maghfirah
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 6 No. 4 (2022): Bioscientia Medicina: Journal of Biomedicine & Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/bsm.v6i4.493

Abstract

Background. This research is a study that seeks to explore the potential of robusta coffee bean extract in inhibiting the growth of Staphylococcus aureus bacteria, where this bacterium is one of the bacteria that is often found in the oral cavity and often causes infections and dental and oral problems. Methods. This research is an experimental study in vitro. Robusta coffee extract was tested at levels of 25%, 12.5%, 6.25%, and 3.125%, where each test group was tested on 6 plates of Staphylococcus aureus bacteria. Data analysis was carried out with the help of SPSS 25 software. Results. There was a significant difference in the inhibitory power of Robusta coffee extract (Coffea robusta) at concentrations of 25%, 12.5%, 6.25%, 3.125% on the growth of Staphylococcus aureus bacteria. Significant differences in inhibition were found in group I and II (p=0.002; mean diff = -0.83), group I and III (p=0.000; mean diff = -1.32), group I and IV (p= 0.000; mean diff = -2.12), group II with III (p=0.050; mean diff = -0.48), group II with IV (p=0.000; mean diff = -1.28), and group III with IV (p=0.002; mean diff = -0.80). Conclusion. Robusta coffee bean extract (Coffea robusta) has antibacterial activity against the growth of Staphylococcus aureus bacteria.
Co-Authors Albert Manggading Hutapea Haditio, Steven Martin Muttaqin, Zulfan Zara Maghfirah Zulfan Muttaqin