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The Effect of Giving Forest Guava Fruit Yogurt (Bellucia pentamera Naudin) on the Growth of Esterichia coli Bacteria in Mice (Mus musculus) Agusanty, Shelly Festilia; Salim, Maulidiyah; Chitra, Fara
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.9077

Abstract

This research investigates the effect of forest guava fruit yogurt (Bellucia pentamera Naudin) on the growth of Escherichia coli bacteria in mice (Mus musculus). The study utilized an experimental design with treatment and control groups. Mice were divided into four groups: three treatment groups received forest guava fruit yogurt at concentrations of 5, 10, and 15%, respectively, administered at 0.5 ml per dose daily for 14 days, while the control group was given plain yogurt. E. coli growth was assessed by analyzing fecal samples from each group. The findings revealed that the growth of E. coli bacteria in the mice decreased significantly after administration of forest guava fruit yogurt, with the most pronounced reduction observed in the group receiving the 15% concentration. In contrast, the control group, which received plain yogurt, exhibited a less marked decrease in E. coli growth. These results suggest that forest guava fruit yogurt has a stronger inhibitory effect on E. coli bacteria compared to plain yogurt. In conclusion, forest guava fruit yogurt appears to be an effective natural agent for reducing E. coli growth in mice, potentially offering added health benefits beyond those of conventional yogurt.
Anti-Inflammatory Activity Test of Tapak Liman (Elephantopus scaber L.) Leaf Extract Using Red Blood Cell Membrane Stabilization Method Wahdaniah, Wahdaniah; Yanti, Rahmi; Kamilla, Laila; Salim, Maulidiyah
Jurnal Laboratorium Khatulistiwa Vol 9, No 1 (2025): November 2025
Publisher : poltekkes kemenkes pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/jlk.v9i1.2135

Abstract

Inflammation is the reaction of living tissue to trauma or infection, both in acute and chronic conditions. One plant with anti-inflammatory potential is the tapak liman leaf (Elephantopus scamber L.), which contains secondary metabolites such as phenolics, flavonoids, tannins, alkaloids, steroids/treponoids, and saponins. The purpose of this study was to determine the anti-inflammatory activity of Elephantopus scamber L. leaf extract at concentrations of 0.005%, 0.01%, 0.02%, 0.04%, and 0.08% using the red blood cell membrane stability method. Anti-inflammatory activity showed that 70% ethanol extract of tapak liman leaves had low anti-inflammatory activity at a concentration of 0.005% with a stability of 98.00%, while the highest activity was found at a concentration of 0.08% with a stability of 99.65%. Microscopic examination showed that at concentrations of 0.005%, 0.01%, 0.02%, 0.04%, and 0.08%, the administration of tapak liman extract could restore the normal shape of erythrocytes. The Kruskal-Wallis test yielded a significance value of 0.000, which is less than 0.05, meaning that Ha is accepted. It can be concluded that there are differences in the anti-inflammatory activity of tapak liman leaf extract (Elephantopus scamber L.) at concentrations of 0.005%, 0.01%, 0.02%, 0.04%, and 0.08%.