Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Indonesian Journal of Pharmaceutical Science and Technology Chimica et Natura Acta Jurnal Ilmiah Manuntung
Putranti Adirestuti, Putranti
Universitas Jenderal Achmad Yani
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENGUJIAN POTENSI ANTIJAMUR EKSTRAK AIR KAYU SECANG TERHADAP Aspergillus niger DAN Candida albicans Karlina, Yenni; Adirestuti, Putranti; Agustini, Dewi Meliati; Fadhillah, Nurul Laily; Fauziyyah, Nida; Malita, Desi
Chimica et Natura Acta Vol 4, No 2 (2016)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.615 KB) | DOI: 10.24198/cna.v4.n2.10676

Abstract

Khasiat kayu secang sebagai minuman sudah banyak dikenal. Beberapa contoh penggunaan secara empiris adalah untuk mengatasi nyeri akibat gangguan sirkulasi darah, penawar racun bagi tubuh, antiseptik, antibakteri dan antikoagulan. Semua khasiat tersebut terkait dengan metabolit sekundernya, antara lain flavonoid, polifenol, terpenoid dan tanin yang membuat kayu secang memiliki aktivitas antibakteri. Pada penelitian sebelumnya diketahui fraksi metanol, ekstrak dan fraksi etanol dari kayu secang, menunjukan aktivitas antibakteri. Berdasarkan alasan tersebut, telah dilakukan penelitian tentang uji potensi kayu secang terhadap pertumbuhan Aspergillus niger dan Candida albicans. Ekstraksi dilakukan dalam pelarut air (mineral kemasan, pH 3,0 dan pH 7,0); pada suhu 60°C selama 30 menit. Mikroorganisme uji adalah Aspergillus niger dan Candida albicans. Potensi antimikroba diukur berdasarkan daya hambat pada kedua mikroba uji dengan metode difusi perforasi. Hasil penelitian menunjukkan ekstrak air pH 3,0 dengan konsentrasi 20% mampu menghambat kapang dan khamir dengan diameter 9,69 dan 9,42 mm. Metabolit berupa flavonoid dan terpenoid diduga yang berperan dalam hal ini.
Optimization of Extraction from Sappan Wood and Its In uence on Food Bacterial Contaminants Adirestuti, Putranti; Puspadewi, Ririn; Mardatillah, Athina; Anggita, Dismayana; Helena, Meidy; Octavia, Alfa; Putri, Yosinta
Indonesian Journal of Pharmaceutical Science and Technology Suppl 1, No. 1 (2018)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.904 KB) | DOI: 10.15416/ijpst.v1i1.16119

Abstract

Sappan wood has already known as an ingredient of jamu, especially in Central Java. If it dissolved in hot water, it will show a red color and has been used as health drink for blood current obstruction, diarrhea, blood cough, dysentry, malaria and tetanus. The red pigment of sappan wood contained avonoid and polyphenol. The two kind of extractions of sappan wood used in this experiment were obtained by boiling water extraction at 90oC in 15 minutes and maceration in ethanol 50% overnight. The aim of this research was to nd the potential of inhibiting sappan wood for presence of bacterial contaminants in food, such as Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa in several time storages. Microbial examination by observing visual characteristics of damage to the food model and the decrease number of food bacterial contaminants. The result showed that ethanol extract 10% of sappan wood inhibited a food bacterial contaminants in three days at cold temperatures storage (8-10OC), and percent decrease population of E. coli, S. aureus and P. aeruginosa were 99.74%, 96.28%, and 99.88%, respectively. Key words : Ethanol extract, food contaminant bacterias, inhibiting, sappan wood, water extract
DETEKSI Staphylococcus aureus dan Salmonella PADA JAJANAN SIRUP Puspadewi, Ririn; Adirestuti, Putranti; Abdulbasith, Afif
Jurnal Ilmiah Manuntung Vol 3 No 1 (2017): Jurnal Ilmiah Manuntung
Publisher : jurnal ilmiah manuntung akademi farmasi samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (543.431 KB) | DOI: 10.51352/jim.v3i1.87

Abstract

Microbial on food are caused by various factors such as nutrients, water, and temperature. If total amount of microbes increase it would damage food and if it ingested could affect grastrointestinal track. Snack, especially unregistered snack such as syrup in school is one of important problem to concerned. The purpose of this study is to detect the present of Staphylococcus aureus and Salmonella in syrup in four elementary schools in Cimahi. Detection of Staphylococcus aureus is done using BPA medium, while detection of Salmonella is using Indol test, methyl red test, Voges Proskauer test, Citrate test and Gram staining. The result shows that the syrup from the elementary school contains Staphylococcus aureus but not all of samples of syrup give positive result of Salmonella. Based on the requirements which in set in SNI that microbes in syrup should not be contain to Staphylococcus aureus is negative/ml and Salmonella is negative/25 ml, then syrup that sold in all four elementary schooldi not qualified.
Co-Authors Abdulbasith, Afif Abdulbasith, Afif Agustini, Dewi Meliati Anggita, Dismayana Fadhillah, Nurul Laily Fauziyyah, Nida Helena, Meidy Malita, Desi Mardatillah, Athina Mira Andam Dewi, Mira Andam Naomi Oktavia A, Naomi Oktavia Octavia, Alfa Putri, Yosinta Ririn Puspadewi, Ririn Rizka Menawati, Rizka Tyas, Aditya Ayuning Yenni Karlina, Yenni