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Aktivitas Antibakteri Ekstrak Daun Mangrove (Rhizophora mucronata) pada Bakteri Helicobacter pylori Penyebab Tukak Lambung Pertiwi, Reza; S, Salprima Yudha; Wibowo, Risky Hadi; Notriawan, Doni; Nasution, Riski Padilah; Azhar, Afra Wafiqah
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.v12i1.9957

Abstract

Mangrove (Rhizophora mucronata) is a plant that can be used as an antibacterial because it contains several secondary metabolite compounds such as saponins and flavonoids which can inhibit bacterial growth. This research aims to determinehe antibacterial activity of mangrove leaves (Rhizophora mucronata) in inhibiting the growth of Helicobacter pylori bacteria. This research is an in vitro study using the agar dilution method for 2-5 days. The treatment groups consisted of negative, positive (co-trimoxazole), ethanol extract of mangrove leaves (Rhizophora mucronata) with concentrations of6.25%, 12.5%, 25% and 50%. The treatment was carried out by adding the Helicobacter pylori suspension to a petri dish containing agar media. Observations were made to see whether bacteria grew in the media. The data is then analyzed and broken down from the results of calculating the diameter of the inhibition zone. The test results showed that the ethanol extract of mangrove leaves (Rhizophora mucronata) had antibacterial activity in the weak category in inhibiting the growth of Helicobacter pylori bacteria. This antibacterial activity can be caused because mangrove leaves (Rhizophora mucronata) contain secondary metabolite compounds with an antibacterial mechanism of action, so this is in line with the results of this study.
PENGAWETAN IKAN FILLET TUNA (Thunnus sp.) DENGAN KITOSAN MENGGUNAKAN METODE EDIBLE COATING Triani, Lensi Agus; Notriawan, Doni; Rahman, Refpo; Wibowo, Risky Hadi
Laboratory Journal : Jurnal Laboratorium Sains Terapan Vol. 2 No. 2 (2025): Desember
Publisher : Unib Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/jlst.2.2.33-45

Abstract

Ikan fillet tuna merupakan pengolahan inovasi ikan yang memiliki daya simpan yang singkat jika disimpan dalam suhu ruang. Penelitian ini bertujuan untuk memperpanjang daya simpan dan mempertahankan mutu fisik ikan fillet tuna dalam suhu ruangan dengan menggunakan lapisan kitosan. Penelitian ini menggunakan metode edible coating dengan merendam ikan fillet tuna pada larutan kitosan dengan berbagai variasi yakni tanpa perlakukan sebagai kontrol negatif, berbagai konsentrasi kitosan dari 1%, 1,5%, 2%, 2,5%, 3%, serta penggunaan formalin dengan konsentrasi 1% dan 10% sebagai kontrol positif selama 5 menit. Hasil menunjukkan bahwa ikan fillet tuna dengan konsentrasi 3% dapat memperpanjang daya simpan selama 4 hari sedangkan tanpa perlakuan sebagai kontrol negatif bertahan selama 2 hari, sampel dengan konsentrasi 1%, 1,5%, 2%, dan 2,5% memperpanjang daya simpan selama 3 hari. Maka dapat disimpulkan penggunaan larutan kitosan dapat digunakan sebagai pengawet ikan fillet tuna serta mempertahankan parameter fisik (tekstur, warna, aroma) dan pH ikan fillet tuna lebih baik setelah perlakukan dibandingkan sebelum perlakuan dengan larutan kitosan.