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All Journal Journal Pharmasci (Journal of Pharmacy and Science)
Kinanti Ayu Puji Lestari
Akademi Farmasi Surabaya
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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Antibacterial Assay Of Cyperus rotundus Rhizomes Against Gram Positive And Gram Negative Bacteria: Uji Potensial Antibakteri Umbi Rumput Teki (Cyperus rotundus) terhadap bakteri Gram positif dan bakteri Gram negatif Diana Yuni Anjarsari; Kinanti Ayu Puji Lestari
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 7 No. 2 (2022): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v7i2.294

Abstract

Studies on antibacterial tests derived from natural ingredients were more intensively carried out. This was to reduce the side effects of using antibiotics related to the incidence of pathogenic bacteria. Nut grass tubers were one of the natural ingredients that are widely known for their benefits for human health. Nut grass tubers were also known to contain antibacterial compounds such as flavonoids, tannins, saponins and so on. This study aims to determine the potential of nut grass tuber extract as antibacterial of Gram positive and Gram negative. This study used a completely randomized design with the treatment of teki grass tuber extract with concentrations of 25%, 50% and 100%. Based on the research, it was known that the nut grass tubers were able to inhibit the growth of Gram positive and Gram negative bacteria in the category of weak to moderate ability. This study used the treatment of teki grass tuber extract with concentrations of 25%, 50% and 100%. Based on the research, it was found that the tuber of teki grass was able to inhibit the growth of Gram positive bacteria with the highest inhibition at 100% concentration of 5.53 mm and Gram negative with the highest inhibition at 100% concentration of 6.57 mm.
Physical and Chemical Study of Manalagi Apple Peel (Malus sylvestris) Kombucha on 7 Days Fermentation Time: Studi Fisik dan Kimia Kombucha Kulit Apel Manalagi (Malus sylvestris) dengan Waktu Fermentasi 7 hari Kinanti Ayu Puji Lestari; Floreta Fiska Yuliarni; Widya Dara Anindya
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.358

Abstract

KKombucha was one of the millennial beverage with a lot of benefits. Kombucha was a subject of research that was always interesting to discuss because of the various indicators of its subject. One of them was the Manalagi apple peel kombucha which was very rare on reviewed. This research focuses on the physical and chemical aspects of Manalagi apple peel kombucha. Manalagi apple peel kombucha is made in three different formulations namely FKA, FKB and FKC and fermented for 7 days. Each kombucha then went through a physical test which included thickness, wet weight, dry weight, moisture content and chemical evaluation as seen from changes in the pH of the kombucha using universal pH paper. The results showed that the physical evaluation of Manalagi apple peel kombucha with the FKC formulation had the highest thickness, wet weight, dry weight and yield, while the FKB formulation had the highest water content. While the pH of each formulation of kombucha apple skin Manalagi decreased and there were differences in values on the surface, middle and bottom of each formulation from pH 5 to pH 4 and 3.
Co-Authors Diana Yuni Anjarsari Widya Dara Anindya Yuliarni, Floreta Fiska