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All Journal Jurnal Biologi Tropis Jurnal Kesehatan Global Jurnal Farmasi Indonesia Jurnal Dunia Farmasi Majalah Farmasetika Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Ilmiah Agribios International Archives of Medical Sciences and Public Health FARMASAINKES Journal of Pharmaceutical and Sciences. Jurnal Riset Ilmu Kesehatan Umum dan Farmasi Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan Journal of Nursing Update
Abadi, Hafizhatul
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Analysis of Kandis Acid as a Study of Science and Socio-Cultural Benefits in Society Hanafis Sastra Winata; Khairani Fitri; Rani Monalisa Hutagaol; Hafizhatul Abadi
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 5, No 1 (2022): Budapest International Research and Critics Institute February
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i1.3624

Abstract

The main ingredient of kandis acid is the asam padeh part, which is a typical Indonesian food that has a sour and spicy taste and is then processed into instant spices. This study aims to analysis of kandis acid as a study of science and socio-cultural benefits in society. This study used descriptive analysis and the disc diffusion method using several concentrations of ethanol extract of kandis acid leaves, namely 15%, 25%, and 35%, positive control 1% chloramphenicol (w/v), and 1% (v/v) DMSO negative control. The diameter of the inhibition zone produced in the test of ethanol extract from kandis acid leaves against Staphylococcus aureus bacteria, respectively: 10.73 mm; 11.61 mm; 12.98 mm and 25.5 mm for positive control, while for Escherichia coli bacteria, namely: 6.11 mm; 8.16mm; 10.85mm; and positive control 22.75 mm. The results of statistical tests showed that there was a significant difference, meaning that the concentration had an effect on the inhibition zone formed. In conclusion, the ethanolic extract of kandis acid leaves has antibacterial activity against the growth of Staphylococcus aureus and Escherichia coli bacteria. The instant asam padeh seasoning is made from a mixture of various spices and also kandis acid which has a yellowish-orange color.
Co-Authors Adek Chan Amalia Juliani Hasibuan Anjani Sipahutar Diana, Vivi Eulis Eulis, Vivi Faadhilah Yusa Simbolon Fitria Mahira Mumtaz Sitorus Gumilar, Roni Hafizah Cintya Putri Hanafis Sastra Winata Ignasia Amaerita Buulolo Jacub Tarigan Jamiati Jamiati Khairani Fitri Khairani Fitri Lathi Furrahmi Leny Leny, Leny Leny, Leny Lilik Septiana Linda Hernike Napitupulu Mayang Sari Muhammad Amin Nasution Muhammad Andry Ngete, Ani Florida Nidawah Nidawah Nurjanah, Ayu Pamungkas, Barolym Tri Parhan Parhan Pricella Aqwilla Br Ginting Rani Monalisa Hutagaol Riva Rainiza Zuddin Riva Rainiza Zuddin Rumanti, Ruth Mayana Ruth Mayana Rumanti Silvia Loren Siti Fatimah Hanum Siti Netti Ritonga Surbakti, Chemayanti Tetty Noverita Khairani Tetty Noverita Khairani Tri Sundari Vivi Eulis Diana Vivi Eulis Diana William Wijaya Winata, Hanafis Sastra Yoksan Duha Yudianto, Tri Yusta Suriani Ndruru Zulmai Rani