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All Journal Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) Al-Kimia Jurnal Ilmu Kesehatan Jurnal Ilmiah Cendekia Eksakta Jurnal DiMas (Jurnal Pengabdian Kepada Masyarakat) Media Farmasi Indonesia PUNDIMAS: Publikasi Kegiatan Abdimas
Indah Sulistyarini
Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi Semarang
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The Antibacterial Activity Testing on Acetyleugenol Against Staphylococcus aereus Dinurrosifa, Rahmawati Salsa; Sulistyarini, Indah; Darumas P, Athika; Indriyanti, Erwin
Al-Kimia Vol 11 No 2 (2023): DESEMBER
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v11i2.42347

Abstract

The main contents of clove oil are phenolic compounds, namely eugenol, eugenol acetate and gallic acid, as well as flavonoids. One of the derivatives of the eugenol compound is acetyl eugenol which was developed by the esterification reaction between eugenol and acetic acid anhydride using the sonochemical method. Synthesis of acetyleugenol was sonicated for 30 minutes at a temperature of 70-80°C. The % yield of the synthesized compound is calculated and continued with testing which includes solubility, melting point, FTIR and GC-MS tests, which are then tested for antimicrobial activity. The research results show that eugenol and acetic acid anhydride compounds with a NaOH catalyst can be synthesized using ultrasonic waves and produce a % yield of 3.50%. The resulting synthesis can melt starting at a temperature of 30°C and can dissolve in ethanol, methanol, chloroform and ether but does not dissolve in distilled water. FTIR testing on the acetyl eugenol compound showed the presence of -OH phenolic groups, C=C alkenes, C=C aromatics, C-O esters, and C=O esters. Acetyleugenol at concentrations of 1.25%, 2.5%, 5%, and 10% was able to act antibacterial on Staphylococcus aureus cultures with a density of 1.0 X 108 CFU/mL.
AKTIVITAS ANTIBAKTERI Staphylococcus aureus FORMULA MASKER GELPEEL OFFMINYAK ATSIRI DAUN JERUKNIPIS (Citrus aurantifolia) DENGAN PENGGUNAAN CARBOPOL 940 SEBAGAI BASIS Cahyani, Intan Martha; Sulistyarini, Indah; Ivani, Ria Amelia
Media Farmasi Indonesia Vol. 12 No. 2 (2017): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

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Abstract

SARIMinyak atsiri daun jeruk nipis memiliki kandungan limonen yang mampu menghambat pertumbuhan bakteri Staphylococcus aureus.Bakteri Staphylococcus aureus merupakan salah satu bakteri penyebab jerawat.Bentuk masker gel peel offdipilih dalam formulasi untuk mempermudah penggunaannya, dan mampu memberikan pelepasan zat aktif lebih baik. Penelitian ini bertujuan untuk mengetahui efektivitas carbopol 940 dalam sediaan masker gel peel offminyak atsiri daun jeruk nipis pada karakteristik fisik dan aktivitas antibakteri Staphylococcus aureus.Carbopol 940 yang digunakan pada Formula I (1%), Formula II (1,75%), Formula III (2,25%). Sediaan masker gel peel off minyak atsiri daun jeruk nipis diuji karakteristik fisik meliputi uji organoleptis, homogenitas, viskositas, daya lekat, daya sebar, pH, waktu mengering, elastisitas dan aktivitas antibakteri terhadap Staphylococcus aureus. Hasil analisis menunjukkancarbopol 940 dalam sediaan masker gel peel off minyak atsiri daun jeruk nipismemilikiefek yang signifikan.
PENINGKATAN KUALITAS HASIL PANEN KOPI KELOMPOK TANI, DESA BANYUKUNING, KABUPATEN SEMARANG Suprijono, Agus; Sulistyarini, Indah; EM, Uning Riningsih
Media Farmasi Indonesia Vol. 11 No. 2 (2016): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

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Abstract

Abstrak Minuman kopi bukan hanya sekedar minuman yang beraroma khas dan merangsang karena mengandung kafein. Secangkir kopi dihasilkan melalui proses yang sangat panjang. Mulai dari teknik budidaya, pengolahan pasca panen hingga ke penyajian akhir. Hanya dari biji kopi berkualitas secangkir kopi bercita rasa tinggi bisa tersaji. Hal tersebut perlu kesiapan sarana dan metoda pengolahan yang cocok untuk kondisi petani sehingga mereka mampu menghasilkan biji kopi dengan mutu seperti yang dipersyaratkan oleh Standar Nasional Indonesia. Buah kualitas prima bila diolah dengan benar akan menghasilkan biji kopi bermutu tinggi. Kriteria mutu biji kopi yang meliputi aspek fisik, citarasa dan kebersihan serta aspek keseragaman dan konsistensi sangat ditentukan oleh perlakuan pada setiap tahapan proses produksinya. Secara umum dikenal dua cara mengolah buah kopi menjadi biji kopi, yakni proses basah dan proses kering. Selain itu ada juga proses semi basah atau semi kering, yang merupakan modifikasi dari kedua proses tersebut. Setiap cara pengolahan mempunyai keunggulan dan kelemahan, baik ditinjau dari mutu biji yang dihasilkan maupun komponen biaya produksi. Pelaksanaan IbM bekerja sama dengan Kelompok Usaha Al Kafi dan Mudi Tani dalam memberikan pelatihan, proses penanganan pasca panen terutama pengelupasan dan pengeringan kopi, sistem manajamen dan pemasarannya yang akan dijadikan prioritas dalam pengolahan kopi. Dari hasil uji kualitas menunjukkan bahwa kopi hasil pengeringan menggunakan peralatan yang diberikan menunjukkan kopi berwarna hitan, kadar air 11,75%
ANTIBACTERIAL ACTIVITY TEST OF EXTRACT ETHANOL MANGO ARUM MANIS SKIN (Mangifera indica L) ON Methicillin Resistant Staphylococcus aureus (MRSA -, Wulandari; Sulistyarini, Indah
Media Farmasi Indonesia Vol. 13 No. 2 (2018): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

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Abstract

Methicillin resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus that has been resistant to the antibiotic activity of the β-lactam group, including the penicillinase-resistant penicillins (oxcacillin, methicillin, nafcillin, cloxacillin, dicloxacillin), cephalosporin and carbapenem. Therefore, it is necessary to consider the use of alternative antibiotics, especially through the utilization of Indonesian medicinal plants. One of them is the use of mango arum manis skin (Mangifera indica L). The skin of mango contains phenolic compounds, carotenoids, flavonoids and anthocyanins. This research aims to determine whether mango arum manis skin extract has the ability to inhibit the growth of MRSA bacteria. Mango cultivar arum manis skin extract is made by remacerationmethod with 70% ethanol solvent. Test of Antibacterial activity of mango arum manis skin extract was undertaken by diffusion method at 5%, 10%, 15%, 20%, 25% concentration with positive control of ciprofloxacin and negative control of dimethylsulfoxide (DMSO). The results showed that mango arum manis skin extract has the ability to inhibit the growth of MRSA bacteria.
UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL, AIR BUNCIS (Phaseolus vulgaris L.) DAN FRAKSI-FRAKSINYA TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus Kristianto, Yosua Bayu; Sulistyarini, Indah; Suharsanti, Ririn
Media Farmasi Indonesia Vol. 14 No. 2 (2019): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

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Abstract

Infection is a disease caused by the entry of a pathogenic microorganism in the body'stissues. One of the bacteria that can cause infection is Staphylococcus aureus. Beans are oneof the plants that contain alkaloids, flavonoids and saponins. Which is believed to inhibit thegrowth of Staphylococcus aureus bacteria. This study aims to determine the antibacterialactivity of extracts and its fraction on the growth of Staphylococcus aureus bacteria atconcentrations of 5%, 10%, and 15%. Bean powder was remacerated with 70% ethanol for 3days, and the extract obtained was subjected to fractionation with n-hexane, ethyl acetate,and water using a separating funnel. The antibacterial activity on the extract and eachfraction was made with a concentration of 5, 10, and 15% using the agar well method.Dimethyl Sulphoxide (DMSO) as a negative control and ciprofloxacin 0.005% as a positivecontrol. Antibacterial activity was measured using the inhibition zone diameter of bacterialgrowth. The results showed that the average inhibition zone diameter of ethanol extract, nhexanefraction and ethyl acetate fraction of beans at concentration of 5%, 10% and 15%respectively were of 0.842; 0.935 and 1.042 cm. The n-hexane fraction is 0.595; 0.787; and0.947 cm. Ethyl acetate fraction of 0.926; 1,008 and 1,049 cm. Whereas the water fractiondoes not provide antibacterial activity. The contact bioautography test results showed thatalkaloid compounds, flavonoids and saponins were able to inhibit the growth ofStaphylococcus aureus bacteria. The conclusions of this study are ethanol extract, n-hexanefraction, and ethyl acetate fraction of chickpeas having antibacterial activity againstStaphylococcus aureus bacteria, but the water fraction has no antibacterial activity against S.aureus; there was a significant difference (p <0.05) between the extract, n-hexane fraction,ethyl acetate fraction and water fraction.
UJI KANDUNGAN FENOLIK TOTAL DAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT BUAH ASAM PAYA (Eleiodoxa conferta (Griff.) Burret) TERHADAP Staphylococcus aureus. Elisabeth SITORUS, Febrina Claudia; Dwi WULANSARI, Endang; SULISTYARINI, Indah
Media Farmasi Indonesia Vol. 15 No. 2 (2020): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.003 KB) | DOI: 10.53359/mfi.v15i2.163

Abstract

Asam paya (Eleiodoxa conferta (Griff.) Burret) contains phenolic compounds which can function as antibacterial agents against Staphylococcus aureus. Extraction using soxhlet with multilevel polarity, namely n-hexane and ethanol. The antibacterial activity test by TLC contact-bioautography showed that the phenolic compounds in the ethanol extract had antibacterial activity, and the diffusion test results showed that the ethanol extract had a larger inhibition zone diameter than the n-hexane extract. The total phenolic compound of extract was determined using the Folin-Ciocalteu reagent. The total phenolic compounds of Eleiodoxa conferta (Griff.) Burret. ethanolic extract is 7,326± 0,0989 mg GAE/gram sample. The ethanol extract was fractionated using a separating funnel, followed by purification with preparative TLC. The phenolic isolates obtained were tested for purity by three eluent TLC. The results of antibacterial activity diffution test and TLC contact-bioautography test showed that phenolic isolates had antibacterial activity against Staphylococcus aureus.
Characteristics of Hyloceregurt: Fermented Milk from Stems and Peel of Dragon Fruits: Karakteristik Hyloceregurt: Susu Fermentasi Dari Batang Tumbuhan dan Kulit Buah Naga Sulistyarini, Indah; Palupi, Dwi Hadi Setya; Hesti, Ariani
Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal) Vol. 10 No. 1 (2024): (March 2024)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24428744.2024.v10.i1.16669

Abstract

Background: Fruitghurt, the result of fruit or fruit by-product fermentation, is a functional food. Functional foods are foods that are rich in benefits. A formulation of hyloceregurt has been derived from the stem and peel of the dragon fruit (Hylocereus polyrhizus), with potential as an immunomodulatory agent. Objectives: This study is aimed at determining the quality of hyloceregurt. Material and Methods: Hyloceregurt formula variations are made from fermented stem powder, fruit peel powder, or dragon fruit peel juice. The test include physical characteristics, chemical analysis, microbiology analysis, and hedonic test. Results: Hyloceregurt formula from the stems of the plant and the peel of the dragon fruit has almost the same physical characteristics that include a distinctive smell, an acidic taste with a pH ranging from 3-5, and a thick liquid consistency. The color of the hyloceregurt follows the waste of the dragon fruit used (pink and green). The chemical characteristics of hyloceregurt have met the SNI standard, including fat content with a range of 3.1-3.6% and protein content with a range of 4.95–6.74% b/b. The microbiological characteristics of hyloceregurt indicate that the value of the total plate figure is in the range of 1.1-3.3 x 109 CFU/mL. Panelists on the hedonic test preferred three formulas: 1% hyloceregurt from the peel powder or fresh peel fruit juice, and dragon fruit plant stems based on smell, taste, color, and consistency. Conclusions: All formulas in 1% fruit or by-fruit were the most preferred formulas, and based on the best physical characteristic tests and chemical content analysis, met the requirements of SNI 2981 of 2009. However, microbiologically, they still did not meet the requirements of SNI 2981 of 2009, so further tests still need to be carried out.
Pembuatan Cireng dari Kolang kaling di Desa Jatirejo, Gunungpati, Semarang Susanti, Eka; A, Dhimas; Sulistyarini, Indah; W, Ariani Hesti; Suprijono, Agus
PUNDIMAS: Publikasi Kegiatan Abdimas Vol 3 No 2 (2024): PUNDIMAS: Publikasi Kegiatan Abdimas
Publisher : Neolectura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37010/pnd.v3i2.1597

Abstract

Kolang kaling is a plant that is highly sought after during the month of Ramadan before Eid al-Fitr. Jatirejo Village is known as a village that produces processed kolang kaling. Processing in Jatirejo is still traditional so that if it is stored for a long time it will quickly become slimy, to prevent it, replace the damping water. However, to further extend the shelf life so far, only sweets are made by soaking in sugar water. It's just that the use of fro mostly as a mixture of drinks. KWT Makmur is a group of women who are trying to be creative with existing commodities in the Jatirejo area, but for the processing of kolang kaling, there are still many obstacles. PKM is carried out in 3 stages, namely site survey, implementation and evaluation. Cireng is a light snack that is very popular with both children and adults. Cireng so far is only made from starch (tapioca), with the addition of kolang kaling the nutritional content increases. The method of manufacture is easy and the additives are added with healthy compounds. At the time of implementation, there were 3 stages, namely a welcome explanation of the material about the usefulness of kolang kaling, then training on cireng disposal and the last evaluation. The training was attended by 20 members of KWT Makmur, but the enthusiasm of the residents was very good. Based on the results of the evaluation, 100% of the participants were satisfied and clear about the explanation of the speaker and 80% of the residents would immediately sell cireng.
Optimization Formula Of Kolang-Kaling (Arenga Pinnata.) Peel-Off Gel Mask With Combination Pva - Cmc Na As Gelling Agent On Simplex Lattice Design Martha Cahyani, Intan; Hanhadyanaputri, Eka Susanti; Wulan , Ariani Hesti; Sulistyarini, Indah
Media Farmasi Indonesia Vol. 20 No. 1 (2025): Media Farmasi Indonesia
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53359/mfi.v20i1.316

Abstract

Kolang-kaling fruit in topical preparations increase its effectiveness as an antioxidant. The peel-off gel mask is as an effective topical preparation for skin health and user comfort. Its formulation is determined by quality parameters, particularly forming a plastic film of PVA and CMC Na as polymers. This study aims to determine the effect of these combination and the ratio of both concentrations based on the physical characteristics and IC50 value. The optimization on the simplex lattice design was obtained in 8 runs with PVA concentrations (10% -15%) and CMC Na (0.5% -5.5%). The pH value, spreadability, adhesion, drying time, and IC50 were used as parameters to determine optimal formula. The results showed that the difference in PVA and CMC Na concentrations had a significant effect on all optimization parameters (p-value <0.05) and the lack of fit for each replication was not significant (p-value> 0.05). The optimal formula obtained PVA concentration of 14.97% and CMC Na 0.53% with a predicted pH of 5.55; adhesion of 6.63 seconds; spread power of 20.34 cm; drying time of 18 minutes, and IC50 of 25.5 ppm (desirability of 0.954), which is not significantly different from the observation results indicating the optimization is valid.
Co-Authors A, Dhimas A. Ariani Hesti Wulan S A. Barry Anggoro Agus Suprijono Agus suprijono Agus Suprijono Ariani Hesti W Cahya Rahma Utami Christina Astutiningsih Darumas P, Athika Dhimas A Dhimas Adhityasmara Diah Arum Sari Dwi Hadi Setya Palupi Dwi WULANSARI, Endang Dyan Wigati Eka H.P. Eka Susanti Eka susanti Eka Susanti Hanhadyanaputri Elisabeth SITORUS, Febrina Claudia EM, Uning Riningsih Endang Kusdiyantini Endang Kusdiyantini Etty Sulistyowati Hanhadyanaputri, Eka Susanti Hermin Pancasakti Kusumaningrum Hermin Pancasakti Kusumaningrum Hesti Wulan Hesti, Ariani Indriyanti, Erwin Intan Martha C Intan Martha Cahyani Intan Martha Cahyani Intan Martha Cahyani, Intan Martha Ivani, Ria Amelia Kristianto, Yosua Bayu M. Ryan Radix Rahardhian Maria Caecilia Nanny Setiawati Martha Cahyani, Intan Muhammad Ryan Radix Rahardian Rahmawati Salsa Dinurrosifa Ririn Suharsanti, Ririn Suwarmi Suwarmi Suwarmi TIAS EKA RAHMAWATI Tony Ardian Wicaksono Tris Harni Tris Harni Tris Harni Pebriani Uning Rininingsih W, Ariani Hesti Wulan , Ariani Hesti Wulandari -, Wulandari Yani Kresnawati Yani Kresnawati