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Sinulingga, Siska Esperanza
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

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Inovasi Pembuatan Teh Herbal dari Jantung Pisang dengan Tambahan Daun Stevia Sebagai Pemanis Alami Sinulingga, Siska Esperanza; Sebayang, Loraetta Brety; Sihotang, Samuel
JURNAL BIOS LOGOS Vol 11, No 2 (2021): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v11i2.35677

Abstract

(Article History: Received August 27, 2021; Revised Sept 17, 2021; Accepted Sept 26, 2021) ABSTRAKInovasi bahan dasar yang dapat dijadikan teh herbal adalah jantung pisang, karena memiliki metabolit sekunder berupa flavonoid, kumarin dan golongan fenolik. Penelitian ini bertujuan untuk membuat teh herbal jantung pisang dan mengetahui standar mutunya. Pembuatan teh herbal dilakukan dengan variasi suhu pengeringan 50°C; 90°C; 110°C dan waktu pengeringan 110; 130; 150 menit kemudian dilakukan uji standar mutu dan skrining serbuk teh herbal. Hasil uji persyaratan mutu teh herbal:  kadar air (7,1%; 6,8%; 2,3%), kadar ekstrak dalam air (5,96%; 8,6%; 5 0,76%), kadar abu total (7,4%; 6,2%; 3,9%), kadar abu larut air (4,62%; 7,88%; 10,09%), kadar abu tidak larut asam (0,93%; 0,7%; 0,47%), kandungan flavonoid total 0,0002543 mg QE/g ekstrak dan cemaran mikroba 3,3×104 koloni/ml. Pembuatan teh jantung pisang dengan tambahan pemanis alami stevia memenuhi standar mutu produk teh herbal.Kata kunci: Teh herbal; jantung pisang; daun stevia; variasi suhu  ABSTRACTBasic ingredient innovation that can be used as herbal tea is banana blossom, because of its secondary metabolites such flavonoids, coumarins and phenolic groups. This study aims to make banana blossom herbal tea and determine the quality standard. Formulation of herbal tea by varying drying temperature of 50°C; 90°C; 110°C and drying time 110; 130; 150 minutes, the quality standard test and herbal tea powder screening were carried out. Results of herbal tea quality: water content (7.1%; 6.8%; 2.3%), extract content in water (5.96%; 8.6%; 5 0.76%), ash content total (7.4%; 6.2%; 3.9%) water soluble ash content (4.62%; 7.88%; 10.09%) acid insoluble ash content (0.93%; 0, 7%, 0.47%, total flavonoid content 0.0002543mg QE/g extract, microbial contamination 3.3×104 colonies/ml. Formulation of banana blossom tea with the addition of natural sweetener stevia meets the quality standards of herbal tea products,Keywords: Herbal tea; banana blossom; stevia leaf; temperature variation
Antibacterial Activity Test of Ethanol Extract of Torch Ginger Flowers (Etlingera elatior) Against Streptococcus Pyogenes Bacteria Causing Pharyngitis Disease in Vitro Turnip, Nur Ulina M. Br.; Sinulingga, Siska Esperanza; Sahada, Putri
Jurnal FARMASIMED (JFM) Vol 7 No 1 (2024): Jurnal Farmasimed (JFM)
Publisher : Fakultas Farmasi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jfm.v7i1.2334

Abstract

Background: In Indonesia, practically everyone has experienced pharyngitis, an illness with a relatively high prevalence. Coughing, sore throat, and trouble swallowing are all symptoms of pharyngitis. According to the WHO, pharyngitis can be caused by a range of species, with viral and bacterial infections being the most prevalent. The goal was to investigate the antibacterial activity of kecombrang flower extract in an ethanol solvent against microorganisms that cause pharyngitis, specifically Streptococcus pyogenes. Methodology: This study was conducted utilizing laboratory experimental procedures. Bacteria were cultivated on nutrient agar media, and 70% ethanol was used to extract kecombrang blossoms. The test was conducted out using the diffusion method, which involved soaking paper discs in a solution of kecombrang flower extract at concentrations of 20%, 40%, and 60% before placing them in NA media. As a positive control, amoxicillin was utilized. The incubation procedure took 24 hours and was carried out at 370 degrees Celsius. Three inhibitory zone measurements were performed on each extract and positive control. Results: This experiment revealed that the inhibition zone generated by kecombrang flower extract as an antibacterial was an average of 9 mm at a concentration of 20%, 11.6 mm at a concentration of 40%, 12.8 mm at a concentration of 60%, and 14.8 mm at the positive control, 100 mg amoxicillin tablets. Conclusion: The results show that kecombrang flower extract has antibacterial activity against Streptococcus pyogenes bacterium and is considered strong. The best ethanol extract of kecombrang flowers is at a concentration of 60%. Statistical analysis using One Way Annova revealed significant differences between treatments (p<0.05). To confirm, a Post Hoc Tukey (HSD) test was used.
Co-Authors Nur Ulina M. Br. Turnip Sahada, Putri Sebayang, Loraetta Brety Sihotang, Samuel