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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal Pharmasci (Journal of Pharmacy and Science)
Selvyronica Eka Agustine
Akademi Farmasi Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics

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Comparison and Evaluation of Fermentation Results of Probiotic Products by Acenobacter xylinum: Komparasi dan Evaluasi Hasil Fermentasi Produk Probiotik dengan Kultur Acenobacter xylinum Kinanti Lestari; Floreta Fiska Yuliarni; Lailatus Sa’diyah; Silvi Ayu Wulansari; Selvyronica Eka Agustine; Fatma Ariska Trisnawati; Silfiana Nisa Permatasari
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 1 (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.v8i1.334

Abstract

products with Acetobacter xylinum starter included Nata and Kombucha. The large number of studies on probiotic product innovation should be followed by a survey on public acceptance of the products. This research aim to compare of the yield of probiotic products after fermentation process which was evaluated from a physical perspective, pH and public acceptance. This research is an experimental study to compared the fermented results of two types of probiotic products, nata and kombucha which are differentiated based on their raw ingredients. The nata products sample which had the largest thickness and weight of cellulose biofilm was NDC, while the kombucha products sample which had the largest thickness and weight of cellulose biofilm was KGF. pH of all samples, both nata and kombucha, decreased during the fermentation process. The samples of nata products that were most accepted by the panelists were NDC and NDM in terms of color, smell and taste. The samples of kombucha products that were most accepted by the panelists were KAF and KMF in terms of color, smell and taste.
Sabun Cair Cuci Tangan Berbasis Ekoenzim Inovatif dari Limbah Buah dan Sayur Menggunakan Gula Pasir dan Gula Aren: Solusi Antibakteri Berkelanjutan Melawan Bakteri Gram-Positif dan Gram-Negatif Pendukung SDGs dan Inisiatif Kesehatan Nasional Umarudin Umarudin; Ninik Mas Ulfa; Silvi Ayu Wulansari; Ramadhan Renaisansa; Selvyronica Eka Agustine; Aisyah Hadi Ramadani
Jurnal Penelitian Pendidikan IPA Vol 12 No 3 (2026): In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i3.14595

Abstract

Indonesia's abundant fruit/vegetable waste threatens the environment yet fuels sustainable hygiene innovation. The waste will be fermented anaerobically with sugar and palm sugar. The study will also assess the soap's efficacy against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative). To achieve this, we produced an eco-enzyme by anaerobic fermentation. We then incorporated 5–10% of this enzyme directly into a pre-heated soap base. A hybrid hot-cold process was used: first, hot mixing ensured homogeneity; next, cold stabilisation was applied. pH testing and agar well diffusion assays followed. Results: Dose-response assays yielded significant (p < 0.05) increases in inhibition zone size; palm sugar at 10% excelled (35.3 mm E. coli, 23.6 mm S. aureus), surpassing commercial products. ANOVA followed by Tukey's post hoc (α = 0.05) showed that sugar variants (23.9 mm E. coli, 22.3 mm S. aureus) outperformed controls. pH: F0 8.83, F1 5.26, F3 4.79. Discussion: Remarkably, the exceptionally broad 35.3 mm E. coli zone reveals a groundbreaking novelty: unprecedented Gram-negative hyper susceptibility contrary to LPS resistance norms uniquely triggered by eco-enzyme organic acids synergising with palm sugar gallotannins to breach outer membranes. These zero-waste breakthroughs advance SDGs 3 and 12 by pioneering bio-circular antimicrobials.
Co-Authors Aisyah Hadi Ramadani Fatma Ariska Trisnawati Kinanti Lestari Lailatus Sa’diyah Permatasari, Silfiana Nisa Ramadhan Renaisansa Ulfa, Ninik Mas Umarudin, Umarudin Wulansari, Silvi ayu Yuliarni, Floreta Fiska