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Journal : Eksakta : Berkala Ilmiah Bidang MIPA

Chemical Components and Antibacterial Activity of Cinnamomum culilaban Extract from Southeast Maluku Kapelle, Imanuel Berly Delvis; Shielda Natalia Joris; Fauzan Saleh; Nini Munirah Renur
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 02 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss02/584

Abstract

The bark of Cinnamomum culilaban, endemic to Southeast Maluku, has the potential as an antibacterial. This study aimed to determine the antibacterial activity of C. culilaban bark extract isolated using distillation and maceration methods and to determine the chemical components contained therein. Qualitative tests using GCMS and antibacterial activity testing against E. coli and S. aureus bacteria. The extraction results using the distillation method obtained a sedimentation of 3.28% and the maceration method of 28.03%. The chemical components of the distillation extract showed four main components: Eucalyptol 4.02%, (+)-2-Bornanon 2.32%, terpineol 1.49% and Safrole 86.78%. The chemical components of the maceration extract have five main components, namely (+)-2-Bornanon 1.35%, Terpineol 1.43%, Safrole 89.06%, Spathulenol 1.26%, and Methoxyeugenol 1.73%. The antibacterial activity of the distillation extract against E. coli bacteria is classified as strong, with the highest inhibition zone size at a concentration of 60% (13.47 ± 1.14 mm). In contrast, for S. aureus bacteria, there is no antibacterial activity. The antibacterial activity of the maceration extract against S. aureus bacteria is classified as strong with the inhibition zone size at a concentration of 100% (11.87 ± 1.15 mm). In contrast, for E. coli bacteria, there is no antibacterial activity.
Testing the Antibacterial Activity of Red Ginger Essential Oil and Red Ginger Methanol Extract Kapelle, Imanuel Berly Delvis; Mauhurry, Mirella Fonda; Neite, Prisca Nelcy
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 25 No. 01 (2024): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol25-iss01/469

Abstract

The red ginger plant is a spice plant used in traditional medicine and has the potential to be antibacterial. This research aims to isolate and identify red ginger essential oil, extract red ginger, and test antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria. Red ginger essential oil is obtained by steam distillation, while red ginger extract is obtained using the maceration method with methanol solvent. Red ginger essential oil yielded 0.13%, and red ginger extract was 12%. The phytochemical test results of red ginger essential oil contain tannin and sopinin, while red ginger extract contains flavonoids, tannin and saponin. The results of analysis using GCMS show that there are 31 components of red ginger essential oil, with the main compounds 2-butanone-4-(3-hydroxy-2-methoxyphenyl) (21.51%) and Zingerone (15.10%). The GCMS test results for red ginger methanol extract obtained 31 components, with the main components being citral (24.05%). The results of antibacterial testing of red ginger extract did not provide activity in inhibiting bacteria, whereas red ginger essential oil at a concentration of 100% provided inhibition of the growth of E. coli bacteria (14.00 ± 2.00 mm) and at a concentration of 40% for S. aureus bacteria (22.67 ± 2.31 mm).