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Sari Purbaya
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education

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Isolation and Antibacterial Activity of Phenol Compounds of Ethyl Acetic Extract of Red Zinger (Zingiber officinale Roscoe var. sunti) Lilis Siti Aisyah; Jasmansyah Jasmansyah; Sari Purbaya; Temi Resnawati
Jurnal Kartika Kimia Vol 2 No 1 (2019): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, Jenderal Achmad Yani University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.69 KB) | DOI: 10.26874/jkk.v2i1.23

Abstract

In the treatment of infectious diseases, one of the serious problems faced is the occurrence of bacterial resistance to the antibiotics used. The search for new antimicrobial compounds is one of the important research activities, because of the background of the development of resistant bacterial populations. In line with this, the development of new drugs is needed to replace drugs that become resistant. This study aimed to isolate phenol compounds from the ethyl acetate extract of red ginger rhizome (Z. officinale Roscoe var. Sunti), and analyze the results of isolation using UV and FTIR spectrophotometers and test the antibacterial activity of phenol compounds to Escherichia coli and Staphylococcus aureus. The isolation stage was started by macerating the powder with n-hexane solvent then continued maceration using ethyl acetate solvents. After that the ethyl acetate extract was carried out by separation and purification of the compound using the vacuum liquid chromatography (VLC), guided gravity chromatography with thin layer chromatography (TLC) and also preparative thin layer chromatography (PTLC). From the isolation results obtained pure isolates, purity test, measurement using UV and IR spectrophotometers, and antibacterial activity tests. From the results of UV and FTIR analysis, it was concluded that the compounds obtained were groups of phenol compounds, in the form of yellow solids and showed the existence of a double bond system conjugated in the presence of –OH, C = O, C = C and –CH aromatic groups. Antibacterial activity test showed that the minimum inhibitory concentration (MIC) of Escherichia coli bacteria was 12.5% with a minimum kill concentration (MBC) of 50%, whereas for Staphylococcus aureus bacteria showed that the minimum inhibitory concentration (MIC) was 6.3% and minimum kill concentration (MBC) of 25%.
Antibacterial Activity of the Essential Oil from Betel leaf (Piper betle L.) against Streptococcus pyogenes and Staphylococcus aureus Hernandi Sujono; Samsu Rizal; Sari Purbaya; Jasmansyah Jasmansyah
Jurnal Kartika Kimia Vol 2 No 1 (2019): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, Jenderal Achmad Yani University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.319 KB) | DOI: 10.26874/jkk.v2i1.27

Abstract

Betel leaf (Piper betle L) is a medicinal plant. Its essential oil has antibacterial activity of phenolic compounds and theirs derivatives that can inhibit a wide range of bacteria. Streptococcus pyogenes and Staphylococcus aureus is a bacteria that can cause strep throat (pharyngitis). This study was conducted to determine how to obtain the essential oil of Betel leaf green (Piper betle L.) using steam-water distillation method and determine the antibacterial activity of essential oils of betel leaf (Piper betle L.) against the bacteria Streptococcus pyogenes and Staphylococcus aureus using wells method. Betel leaf 5 kg isolated using steam-water distillation of essential oils produces as much as 9 mL, yield of 0.135%, a specific gravity of 0.750 g / mL, and the refractive index of 1.337. The results of GC-MS analysis of betel leaf green essential oil obtained 10 Most compounds are compounds chavicol, eugenol, germacrene D, caryophyllen, eugenol acetate, 2-allyphenol, β-chamigrene, α-cadinene, terpineol, and α-humulene. Based on the test results of the antibacterial activity of betel leaf that the essential oil of betel leaf green (Piper betle L) at the concentration of 10%, 20%, 30%, and 40% can inhibit the bacteria Streptococcus pyogenes and Staphylococcus aureus, the category of barriers weak to moderate for bacteria Streptococcus pyogenes and weak to strong resistance categories for Staphylococcus aureus bacteria.
Co-Authors Hernandi Sujono Jasmansyah Jasmansyah Lilis Siti Aisyah Samsu Rizal Temi Resnawati