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All Journal Bioscientist : Jurnal Ilmiah Biologi Journal Pharmasci (Journal of Pharmacy and Science)
Rina Andayani, Rina
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Social Sciences

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Uji Aktivitas Antibakteri Sargassum polycystum terhadap Bakteri Staphylococcus aureus Riwanti, Pramudita; Andayani, Rina; Trinanda, Lia
Journal of Pharmacy and Science Vol. 6 No. 1 (2021): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v6i1.199

Abstract

Penelitian ini bertujuan mengetahui aktivitas antibakteri ekstrak etanol 96% Sargassum polycystumterhadap bakteri Staphylococcus aureus. S.polycystumdiperoleh dariDesa Cabbiya, Kecamatan Talango, Kabupaten Sumenep, Madurayang diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Penelitian ini dilakukan dengan 5 perlakuan dan 3 kali replikasi. Masing-masing perlakuan terdiri atas ekstrak etanol 96% rumput laut coklat S. polycystumdengan konsentrasi 10% b/v, 20% b/v, 40% b/v, 80% b/v dan 100% b/v, kontrol positif yang digunakan adalah kloramfenikol 0,1%, dan kontrol negatif yang digunakan adalah pelarut yaitu etanol 96% yang digunakan sebagai pelarut ekstrak. Uji antibakteri ekstrak etanol 96% S. polycystummengunakan metode sumuran dengan jumlah bakteri yang disesuaikan dengan standar kekeruhan Mc Farland. Data yang diperoleh dianalisis statistik SPSS dengan metode One-way ANOVA. Hasil penelitian menunjukkan bahwa ekstrak etanol 96% rumput laut coklat S. polycystummempunyai aktivitas antibakteri terhadap S. aureus. Hasil pengukuran zona hambat yang diperoleh pada konsentrasi 10% sebesar 3,49 ± 3,55 mm; konsentrasi 20% sebesar 4,22 ± 3,91 mm; konsentrasi 40% sebesar 5,97 ± 5,09mm; konsentrasi 80% sebesar 8,41 ± 2,76 mm; dan konsentrasi 100% sebesar 11,07 ±0,07mm.
Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Parameter Mutu Karagenan Dari Eucheuma spinosum Andayani, Rina; Andhiarto, Yanu; Muslikh, Faisal Akhmal; Widjaja, Bambang; Della, Desi Mujiastuti; Farida, Agustini
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13583

Abstract

Carrageenan is widely used in various industries, such as food and beverages, cosmetics, and pharmaceuticals, due to its important role as a viscosity regulator, stabilizer, thickener, developer, gelling agent, and excellent stabilizing agent. Temperature and drying duration are important factors that affect the quality of the final product. This study aims to examine the quality characteristics of carrageenan from Eucheuma spinosum dried using the oven method, considering variations in temperature and drying time. This study used a completely randomized design (CRD) with two factors: temperature and drying time, each of which was repeated three times. Eucheuma spinosum was extracted using the microwave-assisted extraction (MAE) method with 10% KOH solvent in a ratio of 1:10 for 8 minutes. The first factor is the drying temperature, which consists of three levels: 40°C, 50°C, and 60°C. The second factor is the drying time, which also consists of three levels: 24 hours, 27 hours, and 30 hours. The results of the study showed that (1) temperature and drying time affect the quality characteristics of carrageenan from Eucheuma spinosum dried using the oven method, (2) the parameters affected include water content, ash content, sulfate content, viscosity, and gel strength of carrageenan, and (3) the higher the temperature and duration of drying, the more the water content, ash, protein, and crude fiber in the product tend to decrease. This decrease is in line with the viscosity and gel strength of the resulting carrageenan.
Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Parameter Mutu Karagenan Dari Eucheuma spinosum Andayani, Rina; Andhiarto, Yanu; Muslikh, Faisal Akhmal; Widjaja, Bambang; Della, Desi Mujiastuti; Farida, Agustini
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13583

Abstract

Carrageenan is widely used in various industries, such as food and beverages, cosmetics, and pharmaceuticals, due to its important role as a viscosity regulator, stabilizer, thickener, developer, gelling agent, and excellent stabilizing agent. Temperature and drying duration are important factors that affect the quality of the final product. This study aims to examine the quality characteristics of carrageenan from Eucheuma spinosum dried using the oven method, considering variations in temperature and drying time. This study used a completely randomized design (CRD) with two factors: temperature and drying time, each of which was repeated three times. Eucheuma spinosum was extracted using the microwave-assisted extraction (MAE) method with 10% KOH solvent in a ratio of 1:10 for 8 minutes. The first factor is the drying temperature, which consists of three levels: 40°C, 50°C, and 60°C. The second factor is the drying time, which also consists of three levels: 24 hours, 27 hours, and 30 hours. The results of the study showed that (1) temperature and drying time affect the quality characteristics of carrageenan from Eucheuma spinosum dried using the oven method, (2) the parameters affected include water content, ash content, sulfate content, viscosity, and gel strength of carrageenan, and (3) the higher the temperature and duration of drying, the more the water content, ash, protein, and crude fiber in the product tend to decrease. This decrease is in line with the viscosity and gel strength of the resulting carrageenan.
Co-Authors Andhiarto, Yanu Bambang Widjaja Della, Desi Mujiastuti Faisal Akhmal Muslikh Farida, Agustini Pramudita Riwanti Trinanda, Lia