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PENGARUH WAKTU FERMENTASI MADU DENGAN BAWANG PUTIH TUNGGAL (Allium sativum L.) TERHADAP DAYA HAMBAT BAKTERI Propionibacterium acnes: INFLUENCE OF HONEY FERMENTATION TIME WITH SINGLE GARLIC (Allium sativum L.) AGAINST THE INHIBITORY POWER OF BACTERIA Propionibacterium acnes Elva Angela; Aan Kunaedi; Ine Suharyani; Andriana
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 7 No 3 (2022): Forthcoming Issue
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v7i3.418

Abstract

Madu merupakan substrat yang telah banyak digunakan oleh masyarakat Indonesia untuk pengobatan, salah satunya digunakan untuk mengobati jerawat. Madu memiliki daya hambat antimikroba, kemampuan antimikroba pun terdapat pada bahan alam lain salah satunya Bawang Putih Tunggal (Allium sativum L.). Trend masyarakat terhadap kedua bahan alam tersebut salah satunya dengan mengkombinasikan Madu dan Bawang Putih Tunggal (Allium sativum L.) menggunakan metode perendaman Bawang Putih Tunggal (Allium sativum L.) dalam Madu. Penelitian ini bertujuan untuk mengetahui daya hambat bakteri madu hasil fermentasi terhadap bakteri Propionibacterium acnes. Pengujian daya hambat menggunakan metode difusi kertas cakram dengan sampel Madu hasil fermentasi dengan Bawang Putih tunggal (Allium sativum L.) terhadap lama waktu fermentasi Madu, kontrol positif (Klindamisin 300 mg), dan kontrol negatif (aquadest). Sampel Madu dan Bawang Putih Tunggal (Allium sativum L.) di fermentasi menggunakan lama waktu fermentasi pada pekan ke 1,2,3 dan 4. Hasil penelitian menunjukkan bahwa lama waktu fermentasi madu dapat meningkatkan daya hambat pertumbuhan bakteri Propionibacterium acnes dengan adanya zona bening disekitar kertas cakram. Diameter hambat fermentasi madu pada pekan 1,2,3 dan 4 yaitu 0,416 mm, 0,65 mm, 0,775  mm dan 1,8  mm. Dapat disimpulkan bahwa semakin lama waktu fermentasi Madu dan Bawang Putih Tunggal (Allium sativum L.) akan mengalami kenaikan diameter pada zona bening daya hambat nya diketahui pada pekan ke empat memiliki daya hambat paling besar 1,8 mm.
PENGARUH WAKTU FERMENTASI MADU DENGAN BAWANG PUTIH TUNGGAL (Allium sativum L.) TERHADAP DAYA HAMBAT BAKTERI Propionibacterium acnes: INFLUENCE OF HONEY FERMENTATION TIME WITH SINGLE GARLIC (Allium sativum L.) AGAINST THE INHIBITORY POWER OF BACTERIA Propionibacterium acnes Elva Angela; Aan Kunaedi; Ine Suharyani; Andriana
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 7 No 3 (2022)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v7i3.418

Abstract

Madu merupakan substrat yang telah banyak digunakan oleh masyarakat Indonesia untuk pengobatan, salah satunya digunakan untuk mengobati jerawat. Madu memiliki daya hambat antimikroba, kemampuan antimikroba pun terdapat pada bahan alam lain salah satunya Bawang Putih Tunggal (Allium sativum L.). Trend masyarakat terhadap kedua bahan alam tersebut salah satunya dengan mengkombinasikan Madu dan Bawang Putih Tunggal (Allium sativum L.) menggunakan metode perendaman Bawang Putih Tunggal (Allium sativum L.) dalam Madu. Penelitian ini bertujuan untuk mengetahui daya hambat bakteri madu hasil fermentasi terhadap bakteri Propionibacterium acnes. Pengujian daya hambat menggunakan metode difusi kertas cakram dengan sampel Madu hasil fermentasi dengan Bawang Putih tunggal (Allium sativum L.) terhadap lama waktu fermentasi Madu, kontrol positif (Klindamisin 300 mg), dan kontrol negatif (aquadest). Sampel Madu dan Bawang Putih Tunggal (Allium sativum L.) di fermentasi menggunakan lama waktu fermentasi pada pekan ke 1,2,3 dan 4. Hasil penelitian menunjukkan bahwa lama waktu fermentasi madu dapat meningkatkan daya hambat pertumbuhan bakteri Propionibacterium acnes dengan adanya zona bening disekitar kertas cakram. Diameter hambat fermentasi madu pada pekan 1,2,3 dan 4 yaitu 0,416 mm, 0,65 mm, 0,775  mm dan 1,8  mm. Dapat disimpulkan bahwa semakin lama waktu fermentasi Madu dan Bawang Putih Tunggal (Allium sativum L.) akan mengalami kenaikan diameter pada zona bening daya hambat nya diketahui pada pekan ke empat memiliki daya hambat paling besar 1,8 mm.
IDENTIFICATION OF MEDICINAL COMPOUND IN URIC ACID JAMU BY THIN LAYER CHROMATOGRAPHY METHOD Muhammad Yani Zamzam; Iin Indawati; Nina Karlina; Elsa Tiakomala; Windah Widia Ningrum; Aulia Nurkahfi; Andriana
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 8 No 4 (2023)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v8i4.1120

Abstract

Jamu is one of the traditional medicines derived from natural ingredients distributing in Indonesia. In accordance with Permenkes No. 007 of 2012, Medicinal Compound (MC) are prohibited from being added to jamu products. Previous research has found that some of the products in public contain MC. The aim of this study is to determine the presence or absence of allopurinol, piroxicam, and dexamethasone in uric acid jamu.  This research used 5 (five) samples of uric acid jamu, both those with and without distribution permits from The Indonesian Food and Drug Authority, randomly selected in Kedawung District, Cirebon Regency, West java, Indonesia. The identification method used in this study is Thin Layer Chromatography (TLC) with the stationary phase being silica gel GF 254. For the identification of allopurinol, the mobile phase is n-butanol: ammonium hydroxide: ethanol; for piroxicam identification, it is ethyl acetate-methanol-ammonia (6:3:1); and for dexamethasone identification, it is chloroform: acetone (1:4). Spot detection is done using ultraviolet (UV) light at 254 nm. The applied solutions are the test solution (A), the test solution with added allopurinol, piroxicam, or dexamethasone (B), and the reference standard solution (C). The research results from the 5 (five) samples of uric acid jamu identified one positive samples containing allopurinol, and all positive samples contained piroxicam and dexamethasone. Keywords: Jamu,  thin-layer chromatography, allopurinol, piroxicam, dexamethasone
PHYTOCHEMICAL SCREENING AND ANTIBACTERIAL ACTIVITY OF ETHANOL EXTRACT OF BASIL LEAVES (Ocimum sanctum L.) AGAINST Propionibacterium acne BACTERIA Didin Ahidin; Didi Rohadi; Iin Indawati; Muh Yani Zamzam; Rinto Susilo; Nurcholisah; Andriana
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 9 No 2 (2024)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v9i2.1227

Abstract

Acne is a skin disease often experienced by teenagers and young adults. Basil leaves (Ocimum sanctum L.) could be used as an alternative treatment for acne. This study aimed to determine the secondary metabolite content and antibacterial activity of Ocimum sanctum ethanol extract against Propionibacterium acne. Simplicia was extracted from basil leaves by maceration with 96% ethanol solvent. The extracts were tested for parameters, phytochemical screening, and antibacterial activity using the disc diffusion method. Ocimum sanctum ethanol extract was used at concentrations of 20%, 30%, and 40%. Ocimum sanctum ethanol extract has a brownish-black color with a distinctive aromatic aroma and a bitter, slightly sour taste, with a moisture content of 5.6%, ash content of 7.71%, and drying shrinkage of 7.1%. Ocimum sanctum ethanol extract contains flavonoids, tannins, steroids, and saponins. Antibacterial activity of clindamycin 0.01% and Ocimum sanctum ethanol extract concentration of 20%, 30%, and 40% could inhibit Propionibacterium acne bacteria as much as 11.95 mm, 4.47 mm, 4.91 mm, and 6.30 mm. The antibacterial activity of the Ocimum sanctum ethanol extract was 20%. The 30% and 40% treatments differed significantly from the positive controls. The ethanol extract of basil leaves has antibacterial activity against Propionibacterium acne bacteria with the best antibacterial activity at a concentration of 40% as much as 6.30 mm. Keywords: Basil leaf (Ocimum sanctum L.), phytochemical screening, antibacterial activity
Co-Authors Aan Kunaedi Aulia Nurkahfi Didi Rohadi Didin Ahidin Elsa Tiakomala Elva Angela IIN INDAWATI Muh Yani Zamzam Nina Karlina Nurcholisah Suharyani, Ine Susilo, Rinto Windah Widia Ningrum Zamzam, Muhammad Yani