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N.K.A. Juliasih
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health

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DAYA HAMBAT EKSTRAK LIDAH BUAYA (Aloe barbadensis Miller) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus SECARA IN VITRO Pramesti Indah Prabasari; I M Sumarya; N.K.A. Juliasih
JURNAL WIDYA BIOLOGI Vol 10 No 01 (2019): Widya Biologi
Publisher : UNHI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.68 KB) | DOI: 10.32795/widyabiologi.v10i01.234

Abstract

Aloe vera (Aloe barbadensis Miller) contains anthraquinone compounds, flavonoids and saponins which are thought to have antibacterial effects so as to inhibit bacterial growth. The purpose of the study was to determine the inhibitory power of Aloe barbadensis Miller on the growth of Staphylococcus aureus bacteria. The pure experimental study was conducted with The Randomized Posttest Only Control Group Design using six (6) treatments, namely aloe vera extract with a concentration of 25%, 50%, 75%, 100%, Chloramphenicol 30 mcg antibiotics as a positive control, and sterile aquadest as a control negative for Staphylococcus aureus bacteria grown on Mueller Hinton media. After being treated, it was incubated for 24 hours and measured its inhibitory power. The growth inhibition data of Staphylococcus aureus bacteria in the form of inhibition zone diameter was analyzed statistically by Kruskal Wallis test, at the level of confidence α = 0.05. The results showed that the average inhibitory effect of Aloe vera extract on the growth of Staphylococcus aureus bacteria in concentrations of 25%, 50%, 75% and 100% were 0 ± 0 mm; 7.125 ± 0.1250 mm; 8.375 ± 0.23936 mm; and 9.0 ± 0.40825 mm. Based on the results of the study concluded that aloe vera extract can inhibit the growth of Staphylococcus aureus bacteria. The higher the concentration of Aloe vera extract the greater the inhibitory effect on the growth of Staphylococcus aureus bacteria.
DAYA HAMBAT EKSTRAK RIMPANG BANGLE (Zingiber purpureum Roxb.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus A Citradewi; I M Sumarya; N.K.A. Juliasih
JURNAL WIDYA BIOLOGI Vol 10 No 01 (2019): Widya Biologi
Publisher : UNHI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.562 KB) | DOI: 10.32795/widyabiologi.v10i01.236

Abstract

The rhizome of the bangle contains antibacterial compounds including saponins, flavonoids, essential oils, and tannins. The aim of the study was to determine the inhibitory power of bangle rhizome extract on the growth of Staphylococcus aureus bacteria. True research - experiment with posttest design with control group was carried out by giving 6 treatment groups, namely negative control group (K-) using aquadest, positive control group (K +) using 30 mcg Chloramphenicol antibiotics, 25% ( PE1), 50% (PE2), 75% (PE3), and 100% (PE4) of concentration of rhizome extract treatment. After the treatment is complete, the inhibition is measured. The research data were analyzed statistically by Kruskall Wallis non parametric test and Sperman Rang correlation test. The results showed that the average inhibition of bangle rhizomes in each group in groups K-, K+, PE1, PE2, PE3, and PE4 were 0.000 ± 0.000, 25.000 ± 0.408, 14.250 ± 0.479, 16.500 ± 0.289, 17.750 ± 0.250, 19,500 ± 0.289 differ significantly (p <0.05). There was a very significant positive correlation between the concentration of rhizome bangle extract and the growth inhibition of Staphylococcus aureus bacteria (r count of 0.967 (**)> r table which was 0.503 at α = 0.05 and n = 24 or p <0.01). Conclusion: bangle rhizome extract at concentrations of 25%, 50%, 75%, and 100% has a strong inhibitory power against the growth of Staphylococcus aureus bacteria. The higher the concentration the greater the inhibitory power.
GAMBARAN HISTOPATOLOGI HATI TIKUS WISTAR (Rattus norvegicus) PASCA PEMBERIAN MONOSODIUM GLUTAMAT Angga Baskara; I.N. Arsana; N.K.A. Juliasih
JURNAL WIDYA BIOLOGI Vol 10 No 01 (2019): Widya Biologi
Publisher : UNHI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.749 KB) | DOI: 10.32795/widyabiologi.v10i01.238

Abstract

Monosodium glutamate (MSG) has been used very widely in the community as a food flavoring, and is thought to have a detrimental effect. This study aims to determine the effect of MSG on liver histopathology. 28 Wistar rats were used in this study. Rats were grouped into four groups: control (K), MSG-1 (MSG dose 1.5 mg / g bodyweight), MSG-2 (MSG dose 3.5 mg / g bw), and MSG-3 (MSG dose 4, 5 mg / g bw). MSG is given every day for 30 days. At the end of the treatment, the rat were euthanized and dissected for taking the liver. Histology preparation were made using the paraffin method and stained with Hematoxyclin Eosin (HE) staining. Kruskal Wallis and Mann Whitney test were used for statistical analysis. The results showed that the dose of MSG was 1.5; 3; and 4.5 mg / g bw causes liver damage with the same level of damage in the form of focused degeneration in one place. The higher the dose, the more degeneration of focused on one place which were found. Liver tissue damage scores in group K, MSG-1, MSG-2, and MSG-3 were 0; 0.4; 0.42857, and 0.45714. Conclusion, the administration of MGS has an effect on liver histopathology.
Co-Authors A Citradewi Angga Baskara I M Sumarya I Nyoman Arsana Pramesti Indah Prabasari