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All Journal JURNAL SKALA HUSADA: THE JOURNAL OF HEALTH Jurnal Pharmactive
Ni Wayan Rika Kumara Dewi
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Dentistry Environmental Science Nursing Public Health Other

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FLAVONOID TOTAL PADA EKSTRAK ETANOL 96% DAGING LABU KUNING (Curcurbita maxima D.) Ni Made Suastini; Ni Wayan Rika Kumara Dewi; Made Prita Artika
Jurnal Skala Husada : The Journal of Health Vol 21, No 1 (2024): Jurnal Skala Husada (JSH)-The Journal of Health
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jsh:tjoh.v21i1.3311

Abstract

Latar belakang: Senyawa flavonoid mempunyai sifat antioksidan. Labu kuning mengandung flovanoid dan karotenoid sebagai penguat sel yang mampu menekan ROS (Reactive Oxygen Species) sehingga infeksi regenerative dan penuaan dini pada kulit dapat dicegah. Tujuan: Untuk mengetahui kadar total flavonoid pada labu kuning (Curcurbita maxima D.) Metode: Penelitian ini menggunakan metoda ekperimental laboratorium. Metode ekstraksi yang digunakan maserasi dan skrining fitokimia. Analisis kadar total flavonoid pada ekstrak etanol labu kuning menggunakan spektrofotometer UV-Vis. Hasil: Variasi konsentrasi ekstrak 20 ppm, 40 ppm, 60 ppm, 80 ppm, dan 100 ppm. Standar yang digunakan kuersetin. Hasil analisis kadar total flavonoid adalah pada konsentrasi 20 ppm (18,23%), 40 ppm (18,50%), 60 ppm (20,11%), 80 ppm (22,40 %), dan 100 ppm (24,05%). Sehingga terlihat peningkatan kadar total flavonoid sesuai dengan peningkatan konsentrasi ekstrak etanol labu kuning. Kesimpulan: Ekstrak etanol labu kuning (Curcurbita maxima D.) mengandung senyawa golongan flavonoid.
Antibacterial Activity of 96% Ethanol Extract from Red Rice Bran (Oryza nivara) Against Escherichia coli: Uji Aktivitas Antibakteri Ekstrak Etanol 96% Bekatul Beras Merah (Oryza nivara) terhadap Escherichia coli Ni Luh Gde Mona Monika; Ni Wayan Rika Kumara Dewi; Ni Putu Gita Puspita Sari
Journal Pharmactive Vol. 2 No. 2 (2023): Jurnal Pharmactive Oktober
Publisher : Institut Teknologi dan Kesehatan Bintang Persada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64036/pharmactive.v2i2.45

Abstract

Red rice bran is a by-product produced from rice milling in Jatiluwih village, Tabanan, Bali which has secondary metabolites that have the potential to inhibit bacterial activity. The purpose of this study was to determine the potential of 96% ethanol extract of red rice bran to inhibit bacterial growth Escherichia coli. The research method started with the extraction process by maceration method using 96% ethanol solvent. The viscous extract obtained was then subjected to phytochemical screening which showed the presence of compounds flavonoid, alkaloid, and tannin. Antibacterial activity test using disc diffusion method paper disk, measured by looking at the clear zone formed and analyzed using the mean test. The antibacterial activity test results of red rice bran extract at concentrations of 20% (8.63 mm) and 25% (9.93 mm) were categorized as moderate, concentration 30% (10.33 mm) was categorized as strong inhibition. Positive control in this study using chloramphenicol 250 mg which resulted in an inhibition zone of 21.42 mm in the strong inhibition zone category. Comparison of the antibacterial activity of the 96% ethanol extract of red rice bran showed significant difference with p value <0.05.
Co-Authors Made Prita Artika Ni Luh Gde Mona Monika Ni Made Suastini Ni Putu Gita Puspita Sari