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All Journal BioEksakta : Jurnal Ilmiah Biologi Unsoed Pharmaceutical And Biomedical Sciences Journal (PBSJ) Health Science & Biomedical Journal (HSBJ)
Situmorang, Ing Mayfa Br
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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Uji Efektivitas Antibakteri Sediaan Gel Pembersih Tangan Berbahan Aktif Water kefir Terhadap Bakteri Escherichia coli dan Staphylococcus aureus Yanti, Sharfina Maulida; Octaviana, Musliha; Situmorang, Ing Mayfa Br
BioEksakta : Jurnal Ilmiah Biologi Unsoed Vol 6 No 2 (2024): Bioeksakta
Publisher : Fakultas Biologi Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.bioe.2024.6.2.10706

Abstract

kefir air adalah minuman probiotik. Sifat antibakteri kefir disebabkan oleh senyawa seperti asam laktat, yang dihasilkan selama fermentasi sukrosa. Kefir air dapat digunakan sebagai bahan aktif dalam pembersih tangan, antiseptik seperti gel yang sering digunakan sebagai pencuci tangan yang nyaman. Tujuan dari penelitian ini adalah untuk menghasilkan gel pembersih tangan yang telah ditambahkan air kefir untuk menguji kekuatan penghalang pembersih tangan. Metode penelitian ini diawali dengan pembuatan fermentasi water kefir, water kefir yang menjadi bahan aktif hand sanitizer kemudian diuji menggunakan cara difusi cakram dengan konsentrasi 3%, 4%, dan 5%. Berdasarkan hasil penelitian uji daya hambat sediaan gel hand sanitizer berbahan aktif water kefir dengan konsentrasi 3% yaitu berdiameter rerata 12,3 mm (intermediet), 4% berdiameter 15 mm (intermediet) dan 5% berdiameter 18,3 mm (intermediet) pada bakteri E.coli. 3% berdiameter 12,6 mm (intermediet),4% berdiameter 14 mm (intermediet) dan 5% berdiameter 17,5 mm (intermediet) pada bakteri S.aureus. Kesimpulan pada penelitian ini adalah konsentrasi yang lebih efektif untuk menghambat pertumbuhan dari bakteri E.coli dan S.aureus yaitu pada konsentrasi 5%.
"Inhibitory Activity Test of White Turmeric (Curcuma zedoaria) Extract Against Escherichia coli Bacteria" maulidayanti, sharfina; Nafis, Nidhal Mijwan; Situmorang, Ing Mayfa Br; Armawan, Ladyka Viola Aulia
HEALTH SCIENCE & BIOMEDICAL JOURNAL Vol. 1 No. 2 (2025): August 2025 : Health Science & Biomedical Journal (HSBJ)
Publisher : Literasi Indonesia Emas (PT)

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Abstract

Introduction: Escherichia coli bacteria are microorganisms that are usually found in the digestive tract in both animals and humans. Belonging to the Enterobacteriaceae family, E. coli has a cell size of between 2.0 to 6.0 micrometers by a diameter of 1.1 to 1.5 micrometers. These bacteria are straight rods and They can be found in singular, paired, or in short chains. E. Objective: This study aims to evaluate the inhibition of white turmeric extract (Curcuma zedoaria) against the pathogenic bacteria Escherichia coli, which is one of the causes of gastrointestinal infections or diarrheal diseases. Method: White turmeric extraction was carried out using the maceration method with a 96% ethanol solvent, which was then tested on Escherichia coli bacteria by the Disc diffusion method, using paper discs that had been soaked in various concentrations of onion extract (15%, 25%, 50%). The inhibition zones formed around the disc are observed and measured to determine the effectiveness of inhibition. Result: Based on research on the inhibitory effect of white turmeric extract on the growth of Escherichia coli bacteria, a concentration of 15% resulted in an average diameter of 7.1 mm (resistant), 25% resulted in a diameter of 9.3 mm (resistant), and 50% resulted in a diameter of 11.3 mm (resistant) on Escherichia coli bacteria. Conclusion: The conclusion of this study is that the more effective concentration to inhibit the growth of Escherichia coli bacteria is at 50% concentration.
Aktivitas Antibakteri Ekstrak Umbi Bawang Merah (Allium Cepa L.) terhadap Bakteri Staphylococcus aureus: Antibacterial Activity of Shallot (Allium cepa L.) Tuber Extract against Staphylococcus aureus Nur, Jumriah; Situmorang, Ing Mayfa Br; Maulidayanti, Sharfina; Mahendra, Robert Ariyan
HEALTH SCIENCE & BIOMEDICAL JOURNAL Vol. 1 No. 2 (2025): August 2025 : Health Science & Biomedical Journal (HSBJ)
Publisher : Literasi Indonesia Emas (PT)

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Abstract

Latar Belakang: Staphylococcus aureus merupakan bakteri patogen yang mampu menyebabkan penyakit infeksi pada manusia. Adanya peningkatan resistensi antibiotik pada bakteri tersebut, sehingga perlu dilakukan upaya untuk mencari alternatif pengobatan berbasis bahan alam. Tujuan: untuk mengetahui aktivitas antibakteri ekstrak bawang merah (Allium cepa L.) terhadap bakteri S. aureus. Metode:  penelitian ini dilakukan di Laboratorium Mikrobiologi STIKes Prima Indonesia dari bulan April-Juni 2025. Desain penelitian menggunakan rancangan eksperimental laboratorium  dengan metode paper-disk (disk diffusion) pada media Mueller Hinton Agar (MHA). Ekstrak bawang merah diperoleh melalui metode maserasi dengan menggunakan etanol 96%, selanjutnya diuji pada berbagai konsentrasi (10%, 15% dan 20%). Zona Hambat diukur setelah inkubasi 24 jam pada suhu 37oC. Hasil: penelitian menunjukan bahwa ekstrak bawang merah memiliki aktivitas antibakteri terhadap bakteri S. aureus dengan zona hambat terbesar pada 20% yaitu sebesar 11,6 mm dengan kriteria lemah, sedangkan konsentrasi terendah 10% menghasilkan zona hambat rerata 8,6 mm dengan kriteria lemah. Kesimpulan: pada penelitian ini adalah ekstrak umbi bawang merah memiliki potensi sebagai agen antibakteri alami terhadap S. aureus dengan efektivitasnya meningkat seiring dengan kenaikan konsentrasi ekstrak.  
Aktivitas Antijamur Ekstrak Biji Kopi Hijau Robusta (Coffea canephora) Terhadap Candida albicans. Situmorang, Ing Mayfa Br; Salsadila, Putri; Maulidayanti, Sharfina; Tanjung, Asbar
Pharmaceutical and Biomedical Sciences Journal (PBSJ) Vol. 6 No. 2 (2024)
Publisher : Pharmaceutical and Biomedical Sciences Journal (PBSJ)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/pbsj.v6i2.39149

Abstract

Acne is a disease that can be caused by bacteria, one of which is Staphylococcus epidermidis. Acne can be treated with active compounds derived from natural ingredients such as cucumbers and tomatoes. Gel masks peel off. This study aims to determine the average diameter of the inhibition zone, the difference in the average diameter of the inhibition zone, and the antibacterial activity of the peel-off from a mixture of cucumber (Cucumis sativus) and tomato  (Solanum lycopersicum) with a concentration of 5%, 10 %, 15%, 20% against  Staphylococcus epidermidis. This experimental study uses a Completely Randomized Design (CRD) consisting of one factor and 6 levels. The results showed that the average diameter of the inhibition zone of the anti-acne peel-off gel mask preparation of cucumber and tomato extracts against Staphylococcus epidermidis at a concentration of 5%, 10%, 15% and 20% were 16.38 mm, respectively. ; 24.88 mm; 29.88 mm and 34.88 mm. There was a significant difference in the average diameter of the inhibition zone of the peel off mixture of cucumber and tomato extracts with a concentration of 5%, 10%, 15%, and 20%; against Staphylococcus epidermidis. gel mask preparation peels off from a mixture of cucumber and tomato extracts against Staphylococcus epidermidis at a concentration of 5%, 10% concentration, 15% concentration and 20% concentration, namely strong, very strong, very strong and very strong.   Keywords: staphylococcus epidermidis, gel mask peel-off, cucumber, tomato
Co-Authors Asbar Tanjung Jumriah Nur, Jumriah Ladyka Viola Aulia Armawan Mahendra, Robert Ariyan Nafis, Nidhal Mijwan Octaviana, Musliha Salsadila, Putri Sharfina Maulidayanti Yanti, Sharfina Maulida