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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) SPIN: Jurnal Kimia & Pendidikan Kimia
Novia Suryani
UNIVERSITAS ISLAM NEGERI MATARAM
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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SKRINING FITOKIMIA DAN UJI ANTIBAKTERI EKSTRAK KOMBINASI DAUN JERUK PURUT (Citrus hystrix) DAN KELOR (Moringa oleifera L.) SEBAGAI ZAT AKTIF PADA SABUN ANTIBAKTERI: PHYTOCHEMICAL SCREENING AND ANTIBACTERIAL TEST COMBINATION OF KAFFIR LIME LEAVES (Citrus hystrix) AND MORINGA LEAVES (Moringa oliefera L.) EXTRACTS AS ACTIVE SUBSTANCES IN ANTIBACTERIAL SOAP Iin Nurjannah; Baiq Ayu Aprilia Mustariani; Novia Suryani
SPIN JURNAL KIMIA & PENDIDIKAN KIMIA Vol. 4 No. 1 (2022): Januari - Juni 2022
Publisher : UIN Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/spin.v4i1.4801

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan senyawa metabolit sekunder dan pengaruh konsentrasi terhadap diameter zona hambat antibakteri ekstrak kombinasi daun jeruk purut (Citrus hystrix) dan daun kelor (Moringa oleifera L.). Penelitian ini menggunakan metode eksperimen dengan pendekatan kualitatif dan kuantitatif. Ekstrak kombinasi daun jeruk purut (Citrus hystrix) dan daun kelor (Moringa oleifera L.) diperoleh dari metode maserasi menggunakan pelarut etanol 96%. Skrining fitokimia yang dilakukan yaitu uji alkaloid, flavonoid, saponin, tanin, steroid, dan terpenoid. Sedangkan uji antibakteri terhadap bakteri Staphylococcus aureus dilakukan menggunakan metode sumuran dengan variasi konsentrasi ekstrak kombinasi daun jeruk purut dan daun kelor 20%, 40%, 60% 80% dan 100%. Hasil penelitian skrining fitokimia menunjukkan hasil positif untuk alkaloid, flavonoid, tanin, dan steroid. Adapun hasil pengujian zona hambat bakteri masing-masing secara berturut-turut yaitu 7,20 mm; 8,45 mm; 8,70 mm; 9,20 mm dan 10,68 mm. Berdasarkan hasil yang diperoleh menunjukkan bahwa adanya kenaikan konsentrasi ekstrak kombinasi daun jeruk purut dan daun kelor berpengaruh pada semakin bertambahnya diameter zona hambat terhadap pertumbuhan bakteri Staphylococcus aureus.   ABSTRACT This study aims to determine the content of secondary metabolites and the effect of concentration on the diameter of the antibacterial inhibition zone of the combination extracts of kaffir lime leaves (Citrus hystrix) and Moringa leaves (Moringa oleifera L.). This study use experimental methods with qualitative and quantitative approaches. Combination extracts of kaffir lime leaves (Citrus hystrix) and Moringa leaves (Moringa oleifera L.) were obtained by maceration method using 96% ethanol as solvent. Phytochemical screenings were carried out by testing for alkaloids, flavonoids, saponins, tannins, steroids, and terpenoids. While the antibacterial test against Staphylococcus aureus was carried out using the well method with various concentrations combination extracts of kaffir lime leaves and moringa leaves 20%, 40%, 60% 80% and 100%. The results of the phytochemical screening study showed positive results for alkaloids, flavonoids, tannins, and steroids. The results of the bacterial inhibition zone testing were respectively 7.20 mm; 8.45 mm; 8.70 mm; 9.20 mm and 10.68 mm. Based on the results obtained indicate that an increase in concentration combination extracts of kaffir lime leaves and moringa leaves affects the increasing diameter of the inhibition zone on the growth of Staphylococcus aureus bacteria.
SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIBAKTERI KOMBINASI EKSTRAK ETANOL DAUN SELEDRI (Apium graveolens L.) DAN KELOR (Moringa oleifera L.) SEBAGAI ZAT AKTIF MASKER WAJAH: PHOTOCHEMICAL SCREENING AND ANTIBACTERIAL ACTIVITY TEST FROM COMBINATION OF CELERY (Apium graveolens L.) AND MORINGA (Moringa oleifera L.) LEAF ETHANOL EXTRACT AS FACIAL MASK ACTIVE INGREDIENTS Serli Gustiana; Baiq Ayu Aprilia Mustariani; Novia Suryani
SPIN JURNAL KIMIA & PENDIDIKAN KIMIA Vol. 4 No. 1 (2022): Januari - Juni 2022
Publisher : UIN Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/spin.v4i1.5150

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan metabolit sekunder yang terdapat dalam kombinasi ekstrak etanol daun seledri (Apium graveolens L.) dan daun kelor (Moringa oleifera L.) serta mengetahui pengaruh konsentrasi kombinasi ekstrak etanol daun seledri (Apium graveolens L.) dan daun kelor (Moringa oleifera L.) terhadap daya hambat pertumbuhan bakteri Staphylococcus aureus. Daun seledri (Apium graveolens L.) dan daun kelor (Moringa oleifera L.) diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Hasil skrining fitokimia menunjukkan bahwa kombinasi ekstrak etanol daun seledri (Apium graveolens L.) dan daun kelor (Moringa oleifera L.) mengandung senyawa metabolit sekunder berupa flavonoid, steroid, terpenoid, alkaloid, dan tanin. Aktivitas antibakteri terhadap pertumbuhan bakteri Staphylococcus aureus menunjukkan adanya diameter zona hambat. Nilai rerata diameter zona hambat yang didapatkan pada konsentrasi 20%, 40%, 60%, 80%, dan 100% secara berturut-turut yaitu 7,16 mm; 8,33 mm; 8,36 mm; 9,4 mm; dan 10,4 mm. Berdasarkan hasil tersebut dapat diketahui, bahwa semakin tinggi konsentrasi yang digunakan maka semakin besar pula diameter zona hambat yang didapatkan.   ABSTRACT This study aims to determine the content of secondary metabolites contained in the combination of ethanol extract of celery leaves (Apium graveolens L.) and Moringa leaf (Moringa oleifera L.) and to determine the effect of the concentration of the combined ethanol extract of celery leaves (Apium graveolens L.) and Moringa leaves (Apium graveolens L.) Moringa oleifera L.) on the growth inhibition of Staphylococcus aureus bacteria. Celery (Apium graveolens L.) and Moringa (Moringa oleifera L.) leaves was extracted by the maceration method using 96% ethanol as solvent. The results of phytochemical screening showed that the combination of ethanol extract of celery (Apium graveolens L.) and Moringa (Moringa oleifera L.) leaves contained secondary metabolites in the form of flavonoids, steroids, terpenoids, alkaloids, and tannins. Antibacterial activity on the growth of Staphylococcus aureus bacteria indicated the diameter of the inhibition zone. The mean value of the inhibition zone diameter obtained at concentrations of 20%, 40%, 60%, 80%, and 100%, respectively, was 7.16 mm; 8.33 mm; 8.36 mm; 9.4 mm; and 10.4 mm. Based on these results, it can be seen that the higher the concentration used, the larger the diameter of the inhibition zone obtained.
Evaluation of General Bioactive Phytochemicals, Antioxidant Activity, and Organoleptic Properties of Ficus racemosa L. as Herbal Tea Novia Suryani; Yuli Kusuma Dewi; Baiq Rauhil Hidayanti
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.11024

Abstract

Ficus rasemosa L. (FR), commonly known as a fig tree in Asia, is traditionally consumed in Lombok and recognized for its medicinal due to its phenolic compounds, as general bioactive compounds FR contain, have benefits such as being antidiabetic properties. Despite its ethnobotanical significance, limited studies have explored the development of FR fruits as a functional herbal tea, particularly concerning processing variables such as drying temperatures. This study evaluated the effects of three drying temperatures—50 oC (T1), 60 oC (T2), and 70 oC (T3)—on the total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity (DPPH free radical scavenging assay), and organoleptic properties of FR herbal tea. The TFC, TPC, and DPPH assay were quantified using UV-VIS spectrophotometry. The highest TFC (1.96 g QE/g) and TPC (0.36 g GAE/g) were observed at 50 oC, while the strongest antioxidant activity with the lowest IC50 of 192.27 ppm occurred at 60 oC. Sensory evaluation showed the teas dried at 60 and 70oC were more acceptable, particularly in terms of color and overall preference. These results suggest that drying at 60 oC offers an optimal balance between phytochemical, antioxidant activity, and sensory quality, highlighting the potential of RF fruit as functional herbal tea.
Co-Authors Baiq Ayu Aprilia Mustariani Baiq Rauhil Hidayanti Iin Nurjannah Serli Gustiana Yuli Kusuma Dewi