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All Journal Bioscientist : Jurnal Ilmiah Biologi
Annisa Apriyelita
Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Andalas, Limau Manis, Padang, Sumatera Barat 25175
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Social Sciences

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Potensi Antimikroba dan Antioksidan Beberapa Ekstrak Daun Benalu (Scurrula ferruginea (Roxb. ex Jack) Danser dari Archidendron sp. terhadap Staphylococcus aureus, Escherichia coli, dan Candida albicans Annisa Apriyelita; Periadnadi Periadnadi; Nurmiati Nurmiati
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
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.v12i1.11108

Abstract

Scurrula ferruginea (Roxb. ex Jack) Danser is known for its role as an antimicrobial and antioxidant agent due to its content of phenolic compounds, alkaloids, and terpenoids. S. ferruginea has been widely used in traditional medicine for skin infections, diarrhea, hypertension, and digestive tract diseases. This study aims to determine the antimicrobial and antioxidant potential of various treatments of S. ferruginea mistletoe extracts. The experimental method used in this research is the nested pattern experiment. The extract treatments applied include fresh extract, boiled dry extract, boiled fresh extract, brewed dry extract, and brewed fresh extract. Antimicrobial potential was assessed using disc diffusion and dilution methods. Antioxidant activity (IC50) was determined using the DPPH (1,1-Diphenyl-2-Picryl-Hydrazine) method, and Total Phenolic Content (TPC) was also determined. The results indicate that the highest antimicrobial activity against Escherichia coli and Staphylococcus aureus was found in the strong category of fresh extract treatment, whereas there was no significant effect on Candida albicans growth. The fresh extract treatment exhibited the highest antimicrobial activity with a total phenolic content of 20.77321 mgGAE/mL. The Minimum Inhibitory Concentration (MIC) values for the fresh extract against S. aureus and E. coli were 6.25%, and the Minimum Bactericidal Concentration (MBC) values were 12.5% against both bacteria. The antioxidant value of the fresh extract was 101.26 μg/mL, categorized as moderate. Based on the conducted research, it can be concluded that S. ferruginea leaf extract can inhibit the activities of S. aureus and E. coli, while showing no effect on Candida albicans growth.
Eksplorasi Bakteri-bakteri Pemfermentasi dalam Beberapa Produk Tempe di Kota Padang Nurmiati Nurmiati; Periadnadi Periadnadi; Sherly Jadespi; Annisa Apriyelita
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
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.v12i1.11094

Abstract

Tempeh is one of Indonesia's traditional foods produced through the microbial fermentation process of Rhizopus. It has become a favorite among the community, typically cooked before consumption. The fermentative bacteria in tempeh are suspected to act as probiotics, potentially making tempeh a functional food. Thus far, there have been no reports on the presence of fermentative bacteria in soybean tempeh in Padang City. Therefore, this study aimed to analyze the presence of fermentative bacteria and enzymatic activities in various tempeh products in Padang City. The research focused on identifying the presence and proportion of fermentative bacteria in soybean tempeh in Padang City. The study utilized a survey method, and the data obtained were analyzed descriptively. The results indicated the total presence of bacteria in soybean tempeh samples (11.2 - 15.3 x 10^6 CFU/g), fermentative bacteria (3.30 - 6.10 x 10^6 CFU/g), acetic acid bacteria (0.90 - 1.50 x 10^5 CFU/g), proteolytic bacteria (2.10 - 3.70 x 10^6 CFU/g), cellulolytic bacteria (34.60 - 6.50 x 10^6 CFU/g), and amylolytic bacteria (2.20 - 4.90 x 10^6 CFU/g).
Co-Authors Nurmiati, N Periadnadi Periadnadi Sherly Jadespi