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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro Wahdaniah; Sabolakna, Asep; Ramadhanti, Bella; Ihsan, Bagus Muhammad; Tjamin, Yeremiah Rubin
Jurnal Penelitian Pendidikan IPA Vol 10 No 6 (2024): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i6.7175

Abstract

Bay leaf (Syzygium polyanthum) is known as a complement to cooking spices, also used by the community for treatment. The content of antibacterial compounds from bay leaves such as alkaloids, flavonoids, saponins and tannins which can inhibit bacterial growth. This study aims to determine the effect of hand washing liquid soap with bay leaf extract on the growth of Escherichia coli bacteria. This study uses a Quasi Experiment research design. The population in this study is located on Jalan Atot Ahmad, West Pontianak District. The sample used was liquid hand washing soap with bay leaf extract at a concentration of 3, 6, and 9%, 9 repetitions with a total of 27 samples, using the disc diffusion method. The results of the antibacterial study showed that the average diameter of the inhibition zone at 3% concentration was 8.27 mm, 6% concentration was 10.55 mm and 9% concentration was 11.16. The results of the Linear Regression test using the Anova test obtained pvalue = 0.000, which is pvalue < α, with α = 0.05, so that it was stated that H1 was accepted so that there was an effect on the preparation of liquid hand washing soap (Syzygium polyanthum) extract on the growth of Escherichia coli bacteria in vitro.
Influence pH to Rate Anthocyanins Extract Senggani Fruit ( Melastoma malabathricum Auct, non Linn) Indrawati, Ratih; Jenny.R, Gervacia; Salim, Maulidiyah; Ihsan, Bagus Muhammad; Widiyantoro, Ari
Jurnal Penelitian Pendidikan IPA Vol 10 No 6 (2024): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i6.7267

Abstract

One of the plants that can be used as a natural dye is senggani fruit. This study aimed to determine the effect of acid pH on the anthocyanin levels of the senggani fruit extract. The method used in this study uses UV-Vis Spectrophotometry. The sample was senggani fruit extract, added with an acidic pH solution (1-6) with 3 repetitions for 18 samples. Based on the results of research that has been carried out, the average anthocyanin levels at pH 1 are 2.00% with a bright red color; pH 2 is 1.63% with a red-orange color, pH 3 is 1.45% with an orange color, pH 4 is 2.05 % with brownish red color, pH 5 is 1.38% with brownish orange color, and pH 6 is 1.11% with light brown color. Based on statistical tests using Simple Linear Regression, Ha was accepted so that it could be concluded that there was an effect of acid pH on the anthocyanin levels of the senggani fruit. Based on a study that has been done, it is known that the sourer the pH solution is, the taller the anthocyanin obtained. Matter happens Because absorbance is comparable with the rate of anthocyanin something sample.