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INHIBITY POWER OF HORN BANANA PEEL EXTRACT (Musa acuminata x Musa balbisiana) TOWARDS Candida albicans FUNGUS Rizky efendi; Dina Trianggaluh; Aliyah Purwanti
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.35

Background: Candida albicans is the main cause of candidiasis, where treatment usually uses antibiotics and can cause side effects and resistance. Natural ingredients are chosen as an alternative treatment with low side effects, as for the phytochemical content therein such as, alkaloids, flavonoids, tannins, and saponins, capable of inhibiting Candida albicans fungi. Objective: This study aims to identify and analyze the inhibitory power of Horn banana peel extract extracted using maceration and sokhletasi methods against Candida albicans fungi. Method: This study included laboratory experimental research. Extraction of horn banana peel was carried out by maceration and soxhletation, both using ethyl acetate solvent. The extracts from maceration and soxhletation were each screened for phytochemicals.then tested its ability to inhibit Candida albicans by the well diffusion method. The concentration of extract used was 100% and 50%. As a comparison, a positive control in the form of nystatin suspension and a negative control in the form of 10% DMSO were used. Results: The average value of the extract yield from soxhletation, which is 5.5% is greater than the average value of the maceration yield, which is 2.72%. The average value of the inhibition zone diameter from the soxhletation extract of 100% and 50% and the maceration extract of 100% and 50% are 14.77 ± 0.08 mm; 10.28 ± 0.15 mm; 11.35 ± 0.18 mm and 7.06 ± 0.13 mm, respectively. The results of data analysis showed that there was a significant difference between the extraction method and extract concentration on the inhibition zone. Conclusion: The extracts from maceration and soxhletation were both able to inhibit the growth of Candida albicans fungus, where the soxhletation extraction method produced greater inhibitory power than the maceration extraction method.

FORMULATION AND TEST OF ANTIBACTERIAL ACTIVITY OF LIQUID SOAP EDAMAME SEED EXTRACT (Glychine max. Merr) AGAINST BACTERIAL GROWTH Staphylococcus aureus Wanda Tri Agustin; Dhina Ayu Susanthi; Aliyah Purwanti
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.38

Skin infection can be caused by Staphyloccocus aureus bacteria that attack normal skin. Infections can be prevented by giving antibiotics, but bacterial resistance is reported to be increasing, therefore we must create new product development innovations. One of the product development innovations that will be made is liquid soap of edamame seed extract by utilizing natural ingredients. to formulate and test the antibacterial activity of liquid soap of edamame seed extract against the growth of Staphyloccocus aureus bacteria. This study aims to formulate and test the antibacterial activity of liquid soap of edamame seed extract against the growth of Staphyloccocus aureus bacteria. Ethanol extract of 96% edamame seeds (Glycine max. Merr) was obtained using the UAE method. Furthermore, a liquid soap preparation of edamame seed extract was formulated with concentrations of F1 (5%), F2 (10%), F3 (15%). Then after that, physical properties such as pH test, organoleptics, foam height, dispersion, homogeneity and antibacterial activity were tested using the well diffusion method. The data was analyzed using the One Way anova test method followed by the Post hoc test, namely LSD. Liquid soap of edamame seed extract is tested for physical quality where the results obtained have met all the parameters of the physical quality test. The average antibacterial test results for the concentration of F1 (5%) in the inhibition zone were 14.66 mm, F2 (10%) in the inhibition zone was 15.29 mm, and F3 (15%) in the inhibition zone was 16.57 mm and the Control (+) inhibition zone was 18.83 mm. The results of the One Way Anova analysis on the anti bacterial test with a significant value of 0.199 showed that there was no difference in each concentration on the effect of the inhibitory power of Staphylococcus aureus bacteria. It can be concluded that the liquid soap formulation that has been tested for physical quality has met the predetermined requirements. For the antibacterial test carried out on the three formulations made, the best results were produced by F3 (15%) with an inhibitory zone diameter of 16.57 mm.

ANTIBACTERIAL ACTIVITY OF 50% AND 96% ETHANOL EXTRACT OF HORN BANANA PEEL (Musa acuminata x Musa balbisiana) AGAINST Propionibacterium acnes Vanisa Al Maghfiro; Nuri; Aliyah Purwanti
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.42

Propionibacterium acnes is the main bacterium responsible for acne, with over 50% of its strains resistant to synthetic drugs. Treatment with natural substances, such as horn banana peel extract, can be an alternative. The polarity of the solvent, influenced by ethanol concentration, affects the compounds extracted and their antibacterial activity. This study aims to identify secondary metabolite compounds in 50% and 96% ethanol extracts of horn banana peel, evaluate the antibacterial activity of both extracts against Propionibacterium acnes, and determine the differences in antibacterial activity based on variations in solvent concentration. The banana peel extract was obtained using the Microwave Assisted Extraction (MAE) method. Phytochemical screening was conducted using the tube test method. Antibacterial activity was assessed using the well diffusion method. The 50% ethanol extract of horn banana peel had a higher yield (16,12%) compared to the 96% ethanol extract (10,02%). Both extracts contained active compounds such as alkaloids, flavonoids, tannins, polyphenols, and saponins. The 50% ethanol extract at concentrations of 5%, 10%, and 15% exhibited greater antibacterial activity against Propionibacterium acnes, with average inhibition zones of 18,68±1,32 mm, 14,11±0,35 mm, and 11.07±0.32 mm, respectively. In contrast, the 96% ethanol extract showed average inhibition zone diameters of 15,17±1,33 mm, 11,35±0,92 mm, and 8,06±0,86 mm. The differences in antibacterial activity are believed to be due to the varying polarities of the two solvents, with 50% ethanol being the more polar solvent. Two-way ANOVA analysis revealed a significant difference between the two factors (ethanol concentration and extract concentration) concerning the inhibition zones (p-value 0,004). The results indicate that both 50% and 96% ethanol extracts of horn banana peel contain secondary metabolite compounds such as alkaloids, flavonoids, tannins, polyphenols, and saponins. Both extracts exhibit antibacterial activity against Propionibacterium acnes, with a significant difference in activity between the 50% and 96% ethanol extracts.

Formulation And Physical Quality Test Of Handsanitizer Gel PreparationOf Katuk Leaf Extract(Sauropus androgynus L.) With Gelling Agent Variations Puteri Shinta; Shinta Mayasari; Aliyah Purwanti
Indonesian Pharmacopeia Journal Vol. 2 No. 2 (2025): 31 July 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i2.60

Background: Diarrhea is one of the diseases caused by bacterial microorganism infections. Data obtained in 2023 showed that diarrhea cases increased to 27,385 diarrhea patients. Along with the times, people prefer instant and practical products as waterless hand sanitizers known as hand sanitizers. One of the important factors in the formulation of hand sanitizer gel preparations is the gelling agent to see the effect on the physical quality of the preparation. Objective: This study aims to formulate a hand sanitizer gel preparation of katuk leaf extract and evaluate its physical quality test with variations of the gelling agents Carbopol, CMC-Na, and HPMC. Method: This type of research is experimental research in the laboratory. This study uses katuk leaf extract as the active ingredient. Katuk leaf extract is obtained by maceration method with 96% ethanol solvent. The variations of gelling agents used in this study are carbopol, CMC-Na, and HPMC. The resulting handssanitizer gel preparations were tested for organoleptic, homogeneity, pH, dispersability and viscosity, respectively. Results: Katuk leaf extract can be formulated as a gel preparation of hand sanitizer of katuk leaf extract. The preparation of katuk leaf extract hand sanitizer gel with HPMC gelling agent has a thick texture, green, homogeneous gel form, pH 7,530.06, dispersion capacity of 4.75 cm0.69, and viscosity of 2.933251.66. Preparations with carbopol gelling agent have a gel form, have a thick texture, green color, homogeneous, pH 6,770.25, dispersion test 5.28 cm0.27, and viscosity of 3.033404.14. Preparations with CMC-Na gelling agent have a gel form, thick texture, green color, homogeneous, pH 6,970.06, dispersion test 5.17 cm0.03, and viscosity of 2.867251.66. Conclusion: Katuk leaf extract can be formulated as a gel preparation of hand sanitizer of katuk leaf extract. The evaluation of physical quality tests with variations of gelling agents that meet the standards of gel handssanitizer is from the gelling agent carbopol and CMC-Na, while HPMC does not meet the standards in terms of dispersion test.

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