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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Bioscientist : Jurnal Ilmiah Biologi
Yayuk Andayani
Program Studi Magister Pendidikan IPA Pascasarjana Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Immunology & microbiology Materials Science & Nanotechnology Physics Social Sciences

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UJI AKTIVITAS ANTIBAKTERI EKSTRAK KENCUR (Kaempferia galanga L.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus dan Streptococcus viridans Akhmad Haerazi; Dwi Soelistya Dyah Jekti; Yayuk Andayani
Bioscientist : Jurnal Ilmiah Biologi Vol 2, No 1 (2014): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bjib.v2i1.1302

Abstract

Research on the Activity of Antibacterial Extract of Kencur (Kaempferia galanga L.) on Growth of Staphylococcus aureus and Streptococcus viridans In Vitro has been done. The aim of this research was to know the antibacterial activity of Kencur extract (Kaempferia galanga L.) on the growth of Staphylococcus aureus and Streptococcus viridans bacteria and to know MIC and MBC values were done by dilution method on MHB media. The main ingredients used in this study were dried kencur rhizome extracted by using ethanol solvent. The kencur extract from the extraction result was then tested for antibacterial activity on Staphylococcus aureus and Streptococcus viridans with the concentrations used were 30%, 40%, 50%, 60% and 70%. The results showed that kempur extract (Kaempferia galanga L.) at 70% concentration had antimicrobial activity against Staphylococcus aureus of 15 mm and Streptococcus viridans of 16 mm. MIC tests on the growth of Staphylococcus aureus and Streptococcus viridans bacteria were at concentrations of 38% and MBC on growth of Staphylococcus aureus and Streptococcus viridans bacteria was at concentrations of 40%.
Pengaruh Metode Isolasi a-mangostin dari Kulit Buah Manggis (Garcinia mangostana L.) terhadap Rendemen α-mangostin Sri Idawati; Aliefman Hakim; Yayuk Andayani
Jurnal Penelitian Pendidikan IPA Vol. 5 No. 2 (2019): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v5i2.167

Abstract

Abstract: The purpose of this research is to know the effect of the isolation method of the yield of α-mangostin resulting from mangosteen rind. Mangosteen (Garcinia mangostana L.) is the source of xanthone secondary metabolites. Derivatives xanthone which is the main bioactive compound and becomes a major compound in the mangosteen plant, namely α-mangostin. This main compound has been isolated from ethanol extract on mangosteen rind using different extraction methods namely maceration and soxhletation. Purification was done by the recrystallization method with solvent ethanol: aquades (1:1). The Maceration extraction method produce the yields of extract and the yields of pure compounds (α-mangostin) is higher than that of soxhletation. The Maceration extraction method produces yields of extract 30,12% and yields of α-mangostin 4,27% while the soxhletation extraction method produce the yields of extract 26,34% and the yields of α-mangostin 2,13%. This yellow powder isolate has a melting point of 179,7 ºC. Purification is monitored by thin layer chromatography (TLC) and structural elucidation is carried out using FT-IR spectroscopy data. Key Words: Isolation, α-mangostin, Garcinia mangostana
Co-Authors Akhmad Haerazi Aliefman Hakim Dwi Soelistya Dyah Jekti Sri Idawati