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Aktivitas Antibakteri Madu Pahit Terhadap Bakteri Gram Negatif dan Gram Positif Serta Potensinya Dibandingkan Terhadap Antibiotik Kloramfenikol, Oksitetrasiklin dan Gentamisin Astrini, Dwie; Wibowo, Marlia Singgih; Nugrahani, Ilma
Acta Pharmaceutica Indonesia Vol 39, No 3 & 4 (2014)
Publisher : School of Pharmacy Institut Teknologi Bandung

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Terdapat beberapa jenis madu pahit tersedia di perdagangan, namun informasi ilmiah mengenai khasiat madu pahit belum banyak diketahui. Secara tradisional madu pahit diduga memiliki efek antibakteri dan dapat menyembuhkan penyakit infeksi, sehingga madu sering digunakan saat pengobatan infeksi. Tujuan penelitian ini adalah untuk mengetahui aktivitas antibakteri madu pahit terhadap bakteri uji Gram negatif dan Gram positif serta mengetahui kesetaraan potensinya terhadap antibiotik kloramfenikol, gentamisin dan oksitetrasiklin. Uji yang dilakukan meliputi analisis fisikokimia (pH, keasaman, kadar air dan konduktivitas elektrik) dan uji aktivitas antibakteri. Uji aktivitas antibakteri dilakukan terhadap 3 bakteri Gram negatif yaitu Salmonella typhimurium, Escherichia coli, dan Pseudomonas aeruginosa serta 5 bakteri Gram positif yaitu Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Bacillus cereus, dan Listeria monocytogenes. Sampel madu yang digunakan terdiri dari 7 sampel madu pahit (A, B, C, D, E, F, dan G) dan 2 sampel madu manis (H dan I). Kadar Hambat Minimum (KHM) dan Kadar Bakterisid Minimum (KBM) diuji dengan menggunakan metode dilusi cair (Broth Dilution Method) dengan 10 konsentrasi (madu tanpa pengenceran, 90, 80, 70, 60, 50, 40, 30, 20, dan 10% b/v). Madu pahit yang memiliki aktivitas antibakteri paling baik kemudian dibandingkan potensinya terhadap antibiotik kloramfenikol, oksitetrasiklin, dan gentamisin menggunakan metode difusi agar. Ketujuh sampel madu pahit menunjukkan aktivitas antibakteri lebih tinggi terhadap bakteri uji Gram negatif dibandingkan terhadap Gram positif. Diameter hambat terhadap bakteri Gram negatif Salmonella typhimurium dan Escherichia coli masing-masing adalah antara 25,0 sampai 35,9 mm dan 26,2 sampai 35,0 mm. Kadar hambat minimum madu pahit terhadap bakteri uji berada dalam rentang 30-60% b/v sedangkan kadar bakterisid minimum berada dalam rentang 30-80% b/v. Dari hasil uji banding terhadap antibiotik diperoleh hasil bahwa 1 mL madu pahit C dan D masing-masing setara dengan 2,187 dan 1,838 mg kloramfenikol, 0,037 dan 0,032 mg oksitetrasiklin serta 0,013 dan 0,013 mg gentamisin.Kata Kunci: madu pahit, efek antibakteri, kadar hambat minimum (KHM), kadar bakterisid minimum (KBM), antibiotikAbstractThere are several types of "bitter honey" available in the market, however the scientific information about the efficacy of "bitter honey" is not widely known yet. Traditionally, "bitter honey" is known has antibacterial effects and can be used to support treatment of infection disease. Because of that, honey can be used during cure infection disease. The aim of this research are to determine the antibacterial activity of several bitter honey against some Gram negative and Gram positive bacteria and to evaluate the potency of the honey compared to antibiotics i.e chloramphenicol, oxytetracycline, and gentamycin. The analysis consist of physicochemical analysis (pH, acidity, water content, and electric conductivity) and antibacterial activity test. The antibacterial activity was analysed using three Gram negative bacteria (Salmonella typhimurium, Escherichia coli, Pseudomonas aeruginosa) and five Gram positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Bacillus cereus, Listeria monocytogenes). Samples of honey used in this research consist of seven samples of bitter honey (A, B, C, D, E, F, and G) and two samples of sweet honey (H and I). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) have been tested using broth dilution method with 10 concentrations (honey without dilution, 90, 80, 70, 60, 50, 40, 30, 20, and 10% w/v). The "bitter honey" that showed the best antibacterial activity then tested for their potential activity against chloramphenicol, oxytetracycline and gentamicin. Seven samples of bitter honey showed higher level of activity against Gram negative than Gram positive bacteria tested. The diameter of inhibition against Salmonella typhimurium and Escherichia coli were 25.0-35.9 mm and 26.2- 35.0 mm. The MIC of bitter honey against the tested bacteria were varies between 30-60% w/v and the MBC between 30- 80% b/v. Based on the result of comparative study to antibiotics, 1 mL of bitter honey C and D are equal to 2.187 and 1.838 mg of chloramphenicol, 0.037 and 0.032 mg of oxytetracycline and 0.013 and 0.013 mg of gentamycin.Keywords: "bitter honey", antibacterial effect, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antibiotics

Karakterisasi Padatan Mikrosfer Metformin HCl / Alginat-Ca2+ Paut Silang Nugrahani, Ilma; Asyarie, Sukmadjaja; Nurmeyna, Belda
Acta Pharmaceutica Indonesia Vol 38, No 1 (2013)
Publisher : School of Pharmacy Institut Teknologi Bandung

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Telah dilakukan karakterisasi padatan metformin HCl - natrium alginat-Ca2+ paut silang untuk memprediksi kemampuannya menahan pelepasan bahan aktif dikaitkan dengan sifat kristalinitas dan higroskopisitasnya. Karakterisasi mikrosfer dilakukan dengan membandingkan mikrosfer berisi metformin HCl (MDM) dengan persen penjeratan bahan aktif tertinggi yang diperoleh dari optimasi formulasi sebelumnya, mikrosfer tanpa metformin HCl (MTM), dan campuran fisik dari natrium alginat dengan metformin HCl (CF). Selanjutnya setiap sampel dibagi menjadi dua kelompok, yaitu kelompok yang disimpan pada desikator dengan RH 75% dan kelompok yang disimpan pada RH 85% selama 72 jam. Karakteristik kristalinitas padatan mikrosfer dikarakterisasi dengan Powder X-Ray Diffractometry (PXRD). Deteksi adanya perubahan struktur dan perubahan gugus hidrat dilakukan dengan Fourier Transform Infra Red Spectroscopy (FTIR). Sedangkan interaksi metformin HCl dengan matriks dan higroskopisitasnya dievaluasi menggunakan Differential Scanning Calorimetry (DSC) dan Thermogravimetric Analysis (TGA). Hasil karakterisasi dengan PXRD menunjukkan MDM memiliki sifat amorf setelah pemautan silang. Hasil FTIR menunjukkan terjadinya perubahan struktur setelah pemautan silang dan kandungan hidrat yang semakin bertambah setelah penyimpanan MDM pada RH 85%. Hasil DSC mengindikasikan terjadinya interaksi higroskopisitas antara metformin HCl dengan matriksnya pada MDM. Kecuali itu ditunjukkan juga higroskopisitas MDM yang tinggi, didukung data TGA yang menunjukkan bahwa MDM sebelum penyimpanan mengandung hidrat sebesar 9,98% sedangkan setelah penyimpanan selama 72 jam pada RH 85% sebesar 54,31%. Dari keseluruhan karakterisasi menunjukkan bahwa MDM memiliki sifat amorf dan higroskopisitas tinggi; yang diduga dapat menyebabkan pelepasan metformin HCl secara cepat dan menyebabkan stabilitas fisik yang kurang baik. Maka, sistem metformin HCl - natrium alginat-Ca2+ paut silang disarankan untuk tidak digunakan sebagai sediaan controlled release.Kata kunci: mikrosfer, natrium alginat, metformin HCl, analisis padatan.Â AbstractSolid characterization of metformin hydrochloride - sodium alginate cross linked to predict the ability to withstand the release of active ingredients related with crystallinity and hygroscopicity by solid analysis has been done. The characterization was performed by comparing microspheres containing metformin HCl (MDM) that the initial formulation of the study showed the highest percent of active ingredient trapping, microspheres without metformin HCl (MTM) and a physical mixture of sodium alginate and metformin HCl (CF). Subsequently each sample was divided into two groups: the group that is stored in a desicator with RH 75% and 85% RH for 72 hours. Characteristics of the crystallinity of the solid microspheres were characterized by X-Ray Powder Diffractometry (PXRD). Detection of structural and water crystal changes detected by Fourier Transform Infra Red Spectroscopy (FTIR). Then physical interaction with the matrix of metformin hydrochloride and its higroscopicity was detected by Differential Scanning Calorimetry evaluated (DSC) and Thermogravimetric Analysis (TGA). Characterization with PXRD results showed MDM has an amorphous nature after the cross linked. FTIR results indicate the spectra changes indicate interaction has after the cross linked and increment of the hydrate content after storage at RH 85% MDM. DSC results showed possibility of interaction between metformin HCl with the matrix on the MDM and its high hygroscopicity that is supported by TGA data showed that the MDM before storage contained hydrate 9.98%; then contained 54.31% after storage for 72 hours at 85%. Overall yields of characterization showed that MDM has an amorphous form and has an high hygroscopicity which causing the rapid release of metformin HCl and decreasing its physical stability. Thus, MDM should not be recommended as a controlled release dosage.Keywords: microsphere, sodium alginate, metformin HCl, solid analysis.

STUDI PADATAN DENGAN DIFFERENTIAL SCANNING CALORIMETRY DAN SCANNING ELECTRON MICROSCOPE PADA MIKROSFER PAUTAN SILANG ALGINAT YANG MENGANDUNG METFORMIN HCL Nugrahani, Ilma; Asyarie, Sukmadjaja; Utami, Ratna A.; Putra, Okky D.
Acta Pharmaceutica Indonesia Vol 36, No 3 & 4 (2011)
Publisher : School of Pharmacy Institut Teknologi Bandung

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Tujuan dari penelitian ini adalah mempelajari interaksi fisika antara alginat dan metformin HCl dalam bentuk mikrosfer. Interaksi fisika diamati dengan menggunakan differential scanning calorimetry (DSC) dan scanning electron microscope (SEM). Mikrosfer dengan efisiensi penjeratan optimum ditentukan jenis interaksinya dengan DSC yang didukung dengan analisis morfologi mikrosfer yang dihasilkan oleh SEM. Termogram DSC menunjukkan interaksi fisika metformin HCl-matriks alginat yang ditunjukkan dengan perubahan profil kurva endotermik pada suhu 228-230°C dan 265-35°C. Hasil SEM mikrosfer menunjukan bahwa metformin berada dalam bentuk kristal sedangkan alginat hasil pautan silang dalam bentuk amorf. Dapat disimpulkan bahwa interaksi fisika yang terjadi adalah ikatan hidrogen yang kuat antara metformin HCl dengan alginat yang berefek pada meningkatnya efisiensi penjeratan.

Studi Padatan dengan Differential Scanning Calorimetry dan Scanning Electron Microscope pada Mikrosfer Pautan Silang Alginat yang Mengandung Metformin HCl Ilma Nugrahani; Sukmadjaja Asyarie; Ratna A. Utami; Okky D. Putra
Acta Pharmaceutica Indonesia Vol. 36 No. 3 & 4 (2011)
Publisher : School of Pharmacy Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Tujuan dari penelitian ini adalah mempelajari interaksi fisika antara alginat dan metformin HCl dalam bentuk mikrosfer. Interaksi fisika diamati dengan menggunakan differential scanning calorimetry (DSC) dan scanning electron microscope (SEM). Mikrosfer dengan efisiensi penjeratan optimum ditentukan jenis interaksinya dengan DSC yang didukung dengan analisis morfologi mikrosfer yang dihasilkan oleh SEM. Termogram DSC menunjukkan interaksi fisika metformin HCl-matriks alginat yang ditunjukkan dengan perubahan profil kurva endotermik pada suhu 228-230°C dan 265-35°C. Hasil SEM mikrosfer menunjukan bahwa metformin berada dalam bentuk kristal sedangkan alginat hasil pautan silang dalam bentuk amorf. Dapat disimpulkan bahwa interaksi fisika yang terjadi adalah ikatan hidrogen yang kuat antara metformin HCl dengan alginat yang berefek pada meningkatnya efisiensi penjeratan.

Karakterisasi Padatan Mikrosfer Metformin HCl / Alginat-Ca2+ Paut Silang Ilma Nugrahani; Sukmadjaja Asyarie; Belda Nurmeyna
Acta Pharmaceutica Indonesia Vol. 38 No. 1 (2013)
Publisher : School of Pharmacy Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Telah dilakukan karakterisasi padatan metformin HCl - natrium alginat-Ca2+ paut silang untuk memprediksi kemampuannya menahan pelepasan bahan aktif dikaitkan dengan sifat kristalinitas dan higroskopisitasnya. Karakterisasi mikrosfer dilakukan dengan membandingkan mikrosfer berisi metformin HCl (MDM) dengan persen penjeratan bahan aktif tertinggi yang diperoleh dari optimasi formulasi sebelumnya, mikrosfer tanpa metformin HCl (MTM), dan campuran fisik dari natrium alginat dengan metformin HCl (CF). Selanjutnya setiap sampel dibagi menjadi dua kelompok, yaitu kelompok yang disimpan pada desikator dengan RH 75% dan kelompok yang disimpan pada RH 85% selama 72 jam. Karakteristik kristalinitas padatan mikrosfer dikarakterisasi dengan Powder X-Ray Diffractometry (PXRD). Deteksi adanya perubahan struktur dan perubahan gugus hidrat dilakukan dengan Fourier Transform Infra Red Spectroscopy (FTIR). Sedangkan interaksi metformin HCl dengan matriks dan higroskopisitasnya dievaluasi menggunakan Differential Scanning Calorimetry (DSC) dan Thermogravimetric Analysis (TGA). Hasil karakterisasi dengan PXRD menunjukkan MDM memiliki sifat amorf setelah pemautan silang. Hasil FTIR menunjukkan terjadinya perubahan struktur setelah pemautan silang dan kandungan hidrat yang semakin bertambah setelah penyimpanan MDM pada RH 85%. Hasil DSC mengindikasikan terjadinya interaksi higroskopisitas antara metformin HCl dengan matriksnya pada MDM. Kecuali itu ditunjukkan juga higroskopisitas MDM yang tinggi, didukung data TGA yang menunjukkan bahwa MDM sebelum penyimpanan mengandung hidrat sebesar 9,98% sedangkan setelah penyimpanan selama 72 jam pada RH 85% sebesar 54,31%. Dari keseluruhan karakterisasi menunjukkan bahwa MDM memiliki sifat amorf dan higroskopisitas tinggi; yang diduga dapat menyebabkan pelepasan metformin HCl secara cepat dan menyebabkan stabilitas fisik yang kurang baik. Maka, sistem metformin HCl - natrium alginat-Ca2+ paut silang disarankan untuk tidak digunakan sebagai sediaan controlled release.Kata kunci: mikrosfer, natrium alginat, metformin HCl, analisis padatan. AbstractSolid characterization of metformin hydrochloride - sodium alginate cross linked to predict the ability to withstand the release of active ingredients related with crystallinity and hygroscopicity by solid analysis has been done. The characterization was performed by comparing microspheres containing metformin HCl (MDM) that the initial formulation of the study showed the highest percent of active ingredient trapping, microspheres without metformin HCl (MTM) and a physical mixture of sodium alginate and metformin HCl (CF). Subsequently each sample was divided into two groups: the group that is stored in a desicator with RH 75% and 85% RH for 72 hours. Characteristics of the crystallinity of the solid microspheres were characterized by X-Ray Powder Diffractometry (PXRD). Detection of structural and water crystal changes detected by Fourier Transform Infra Red Spectroscopy (FTIR). Then physical interaction with the matrix of metformin hydrochloride and its higroscopicity was detected by Differential Scanning Calorimetry evaluated (DSC) and Thermogravimetric Analysis (TGA). Characterization with PXRD results showed MDM has an amorphous nature after the cross linked. FTIR results indicate the spectra changes indicate interaction has after the cross linked and increment of the hydrate content after storage at RH 85% MDM. DSC results showed possibility of interaction between metformin HCl with the matrix on the MDM and its high hygroscopicity that is supported by TGA data showed that the MDM before storage contained hydrate 9.98%; then contained 54.31% after storage for 72 hours at 85%. Overall yields of characterization showed that MDM has an amorphous form and has an high hygroscopicity which causing the rapid release of metformin HCl and decreasing its physical stability. Thus, MDM should not be recommended as a controlled release dosage.Keywords: microsphere, sodium alginate, metformin HCl, solid analysis.

Aktivitas Antibakteri Madu Pahit Terhadap Bakteri Gram Negatif dan Gram Positif Serta Potensinya Dibandingkan Terhadap Antibiotik Kloramfenikol, Oksitetrasiklin dan Gentamisin Dwie Astrini; Marlia Singgih Wibowo; Ilma Nugrahani
Acta Pharmaceutica Indonesia Vol. 39 No. 3 & 4 (2014)
Publisher : School of Pharmacy Institut Teknologi Bandung

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Terdapat beberapa jenis madu pahit tersedia di perdagangan, namun informasi ilmiah mengenai khasiat madu pahit belum banyak diketahui. Secara tradisional madu pahit diduga memiliki efek antibakteri dan dapat menyembuhkan penyakit infeksi, sehingga madu sering digunakan saat pengobatan infeksi. Tujuan penelitian ini adalah untuk mengetahui aktivitas antibakteri madu pahit terhadap bakteri uji Gram negatif dan Gram positif serta mengetahui kesetaraan potensinya terhadap antibiotik kloramfenikol, gentamisin dan oksitetrasiklin. Uji yang dilakukan meliputi analisis fisikokimia (pH, keasaman, kadar air dan konduktivitas elektrik) dan uji aktivitas antibakteri. Uji aktivitas antibakteri dilakukan terhadap 3 bakteri Gram negatif yaitu Salmonella typhimurium, Escherichia coli, dan Pseudomonas aeruginosa serta 5 bakteri Gram positif yaitu Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Bacillus cereus, dan Listeria monocytogenes. Sampel madu yang digunakan terdiri dari 7 sampel madu pahit (A, B, C, D, E, F, dan G) dan 2 sampel madu manis (H dan I). Kadar Hambat Minimum (KHM) dan Kadar Bakterisid Minimum (KBM) diuji dengan menggunakan metode dilusi cair (Broth Dilution Method) dengan 10 konsentrasi (madu tanpa pengenceran, 90, 80, 70, 60, 50, 40, 30, 20, dan 10% b/v). Madu pahit yang memiliki aktivitas antibakteri paling baik kemudian dibandingkan potensinya terhadap antibiotik kloramfenikol, oksitetrasiklin, dan gentamisin menggunakan metode difusi agar. Ketujuh sampel madu pahit menunjukkan aktivitas antibakteri lebih tinggi terhadap bakteri uji Gram negatif dibandingkan terhadap Gram positif. Diameter hambat terhadap bakteri Gram negatif Salmonella typhimurium dan Escherichia coli masing-masing adalah antara 25,0 sampai 35,9 mm dan 26,2 sampai 35,0 mm. Kadar hambat minimum madu pahit terhadap bakteri uji berada dalam rentang 30-60% b/v sedangkan kadar bakterisid minimum berada dalam rentang 30-80% b/v. Dari hasil uji banding terhadap antibiotik diperoleh hasil bahwa 1 mL madu pahit C dan D masing-masing setara dengan 2,187 dan 1,838 mg kloramfenikol, 0,037 dan 0,032 mg oksitetrasiklin serta 0,013 dan 0,013 mg gentamisin.Kata Kunci: madu pahit, efek antibakteri, kadar hambat minimum (KHM), kadar bakterisid minimum (KBM), antibiotikAbstractThere are several types of "bitter honey" available in the market, however the scientific information about the efficacy of "bitter honey" is not widely known yet. Traditionally, "bitter honey" is known has antibacterial effects and can be used to support treatment of infection disease. Because of that, honey can be used during cure infection disease. The aim of this research are to determine the antibacterial activity of several bitter honey against some Gram negative and Gram positive bacteria and to evaluate the potency of the honey compared to antibiotics i.e chloramphenicol, oxytetracycline, and gentamycin. The analysis consist of physicochemical analysis (pH, acidity, water content, and electric conductivity) and antibacterial activity test. The antibacterial activity was analysed using three Gram negative bacteria (Salmonella typhimurium, Escherichia coli, Pseudomonas aeruginosa) and five Gram positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Bacillus cereus, Listeria monocytogenes). Samples of honey used in this research consist of seven samples of bitter honey (A, B, C, D, E, F, and G) and two samples of sweet honey (H and I). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) have been tested using broth dilution method with 10 concentrations (honey without dilution, 90, 80, 70, 60, 50, 40, 30, 20, and 10% w/v). The "bitter honey" that showed the best antibacterial activity then tested for their potential activity against chloramphenicol, oxytetracycline and gentamicin. Seven samples of bitter honey showed higher level of activity against Gram negative than Gram positive bacteria tested. The diameter of inhibition against Salmonella typhimurium and Escherichia coli were 25.0-35.9 mm and 26.2- 35.0 mm. The MIC of bitter honey against the tested bacteria were varies between 30-60% w/v and the MBC between 30- 80% b/v. Based on the result of comparative study to antibiotics, 1 mL of bitter honey C and D are equal to 2.187 and 1.838 mg of chloramphenicol, 0.037 and 0.032 mg of oxytetracycline and 0.013 and 0.013 mg of gentamycin.Keywords: "bitter honey", antibacterial effect, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antibiotics

Development and Validation of Spectrofluorometric Method for the Determination of Ascorbic Acid in Several Dosage Forms by Using Methylene Blue Benny Permana; Debora Ronauli; Ilma Nugrahani
Acta Pharmaceutica Indonesia Vol. 46 No. 1 (2021)
Publisher : School of Pharmacy Institut Teknologi Bandung

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Ascorbic acid or vitamin C is one of the most widely consumed supplement and available at the market in several preparations such as tablet, sweetlet, effervescent tablet, and ready to drink product. Spectrofluorometric method has been developed in this study for quantitative determination of ascorbic acid in various forms of products based on the reaction between ascorbic acid and methylene blue. Methylene blue concentration decreased along with the addition of ascorbic acid due to a redox reaction which caused the formation of colorless leuco-methylene blue and dehydroascorbic acid. The fluorescence intensity of methylene blue was measured at excitation and emission wavelengths of 664 nm and 686 nm respectively. The proposed method was found to have a good selectivity, linearity, accuracy, and precision. Validation studies demonstrated a good linearity for the method with a correlation coefficient > 0.999 and Vx0 < 2%. The accuracy test also met the requirements with the recoveries were not less than 90.0% and not more than 110.0%. Precision test gave a relative standard deviation (% RSD) not more than 2%. The ascorbic acid content in several marketed products was evaluated by this new spectrofluorometric method and the result was in good agreement for effervescent tablet, isotonic drink and lozenges with the label claim and specification. Due to its simplicity, the method can be used to analyze vitamin C in different product forms.

EFFECT OF HONEY ON HEALTHY AND ALLOXAN DIABETIC MALE SWISS-WEBSTER MICE (MUS MUSCULUS) WITH AND WITHOUT GLIBENCLAMIDE THERAPY Andy Susbandiyah Ifada; Andreanus Andaja Soemardji; Ilma Nugrahani
Acta Pharmaceutica Indonesia Vol. 46 No. 2 (2021)
Publisher : School of Pharmacy Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/api.v46i2.15460

This study was conducted to know the effect of honey from Sumbawa on healthy and alloxan-induced diabetic mice. It consisted of honey quality test, glucose tolerance test (GTT) and alloxan-induced diabetes. On GTT, healthy animals were given pure honey, diluted honey 20% and 50%, blood glucose levels were measured every 30 minutes for 3 hours. Diabetic mice obtained by inducing alloxan at a dose of 50 mg/kg bw. Blood glucose levels of diabetic mice in range of 400-500 mg/dL. Honey and combination of glibenclamide with honey were given for 21 days. Glibenclamide dose of 0.65 mg/kg bw was used as standard drug. Blood glucose levels were measured on days 10, 17 and 24. On the next day, the animals were sacrificed and pancreas were isolated. Pure honey, 20%, and 50% honey showed to raise blood glucose levels. Blood glucose level in mice group that given pure honey stayed in the normal value of 140 mg/dL until 180 minute observation, significantly different from the group of glucose 20% (p<0.05). Honey and combination of glibenclamide with honey in alloxan diabetic mice did not caused a decrease of blood glucose levels that significantly different compared to the sore group (p>0.05). It can be concluded honey maintains blood glucose levels of healthy mice on a normal value of 140 mg/dL until 180 minutes. In alloxan diabetic test, neither honey nor the combination of glibenclamide and honey did not show a decrease in blood glucose levels that significantly different to the sore group.

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