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Marcellino Rudyanto
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Department Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Airlangga Surabaya, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia
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Berkala Ilmiah Kimia Farmasi
Published by Universitas Airlangga
ISSN : 23028270     EISSN : 28081048     DOI : http://dx.doi.org/10.20473/bikfar.v8i2.31763
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Chemistry Medicine & Pharmacology
to facilitate interaction, discussion, and updating of research ideas in the fields of pharmacy, Pharmaceutical Chemistry, Medicinal Chemistry, Drug Development, Organic synthesis, Analytical chemistry, Pharmaceutical Technology, Pharmaceutical Microbiology and Biotechnology, Pharmacology and Toxicology, Nutraceutical / functional foods.
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Farmakologi
Articles 5 Documents
 1 
Search results for , issue "Vol. 7 No. 1 (2020): JUNI" : 5 Documents clear
Inhibitory Activity of Fermented Milk Multi Strain Lactic Acid Bacteria Against Staphylococcus Aureus ATCC 25923 Ambarini Indah; Noor Erma Nasution; Achmad Toto Poernomo; Isnaesi Isnaeni
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.59 KB) | DOI: 10.20473/bikfar.v7i1.29064

Abstract

The aim of the study was to investigate inhibitory activity of fermented milk multi strain lactic acid bacteria (LAB): Lactobacillus casei Shirota, Lactobacillus acidophilus, and Lactobacillus bulgaricus against Staphylococcus aureus ATCC 29523 at variable concentration milk using diffusion method. The multi strain culture of LAB were inoculated on skimmed and diary cow milk (DCM) at concentration of 50% and 100%; in which carbon, amino acid, fat and water concentration were different. Effect of the milk and its concentration on the inhibitory activity against the test bacteria was observed as well as decreasing milk acidity and increasing of milk viscosity after 24 hours incubation. Results showed that the performance of LAB in two kinds of milks at 50% and 100% concentrations were different. On the lower milk concentration, the acidity was lower than on the 100% milk, while on the higher milk concentration, the viscosity was bigger than on the 50% concentration. The fermented milk of L. cassei Sirota did not show inhibitory activity. The multi strain of LAB on the DCM at concentration of 50% and 100% showed antibacterial activity againts Staphylococcus aureus ATCC 25923, while the skimmedmed milk fermentation showed lower inhibitory activity on both concentrations.
Screening and Identification of Fibrinolitic Bacteria from Tempeh Muhammad Hakim Rafiga; Achmad Toto Poernomo; Sudjarwo Sudjarwo
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.965 KB) | DOI: 10.20473/bikfar.v7i1.29057

Abstract

Tempe is a food that is well known by indonesian people. The purpose of this study was to obtain bacteria with the largest fibrinolytic activity from Tempe. This research sample was obtained from four different markets in Surabaya area. Proteolytic activity of bacteria is examined using Skim Milk Agar media. Followed by fibrinolytic examination on the fibrin plate media. Identification of bacteria is carried out by gram staining method and 16S rRNA method. The sample is prepared by mixing the sample with a normal saline solution until 10-7 dilution is obtained. Then the bacterial suspension is spread on SMA media then incubated at 37°C for 24 hours. The bacterial suspension is spread onSMA media then incubated at 37°C for 24 hours. The selection of fibrinolytic protease producing bacteria was carried out using Skim Milk Agar (SMA) and Fibrin Agar (FA) are characterized by the presence of clear zones around them. Bacteria that produce fibrinolytic activity are then cultured in the Nutrrient Agar medium. The bacteria was then tested for fibrinolytic activity on the Fibrin Plate media in incubation at 37°C for 24 hours.  Positive bacteria are calculated by measuring the diameter of clear zones. Bacteria with sample code T2.2 produce the largest fibrinolytic index. T2.2 bacteria are then microscopically characterized, macroscopically, and bacterial isolates showing fibrinolytic activities were identified using Polymerase Chain Reaction (PCR) targeting their 16S rRNA gene. T2.2 bacteria is thought to be Stenotrophomonas maltophilia with a percentage similarity 96%.
Validasi Metode Spektrofotometri UV Untuk Penetapan Kadar Kolkisin Dalam Infus Kembang Sungsang Muhammad Muslich; Isnaeni Isnaeni; Sudjarwo Sudjarwo
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.588 KB) | DOI: 10.20473/bikfar.v7i1.29058

Abstract

Validation of colchicine analysis methods in herbal infusions has been carried out to facilitate quality control of raw materials or simplicia. The validation parameters of the method set include selectivity, linearity, precision, and accuracy, which are included in category I. In this study, the raw material was prepared from the leaves of Gloriosa superba Linn. infusion made. The results of the selectivity test with colchicine as a standard provide uptake at a chosen wavelength of 340.2 nm. Linearity test results show the equation y = 0.0303x + 0.0131 with r = 0.9998> r Table for n = 6, ie 0.917 for p <0.01 and 0.811 for p = <0.05, the value of Vxo is 1 15%. In the precision test, the coefficient of variation is 0.54% and the accuracy test gives an average recovery of 92.81% ± 4.16%. Determination of colchicine in the infusion preparation was carried out as many as three replications. The results showed that the content of colchicine in raw materials was 0.3152% ± 1.99%, while the colchicine content in herbal infusion preparations was 0.483 ± 4.47%.
Inhibitory Activity of Probiotic Milk Against Eschericia coli ATCC 6538 and Staphylococcus aureus ATCC 8739 Andyanita Hanif Hermawati; Aryati Aryati; Isnaeni Isnaeni
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.674 KB) | DOI: 10.20473/bikfar.v7i1.29059

Abstract

The aim of this research is to evaluate inhibitory activity of Lactobacillus acidophilus (L.a) and Lactobacillus casei (L.c) probiotic milk against Escherichia coli and Staphylococcus aureus growth. The fermented milk was prepared by inoculating each probiotic in milk at 43ºC and then incubated at room temperature for 24 hours. Diffusion agar method by using nutrient agar media was used to assess the minimum inhibition concentration (MIC). Obtained results showed pH of fermentation probiotic milk 5 + 0,05. Optimum inhibition zone diameter of L. acidophilus fermented milk against Escherichia coli and Staphylococcus aureus at MIC value of 14 mm. Inhibition zone diameter of L. casei fermented milk obtained an optimum against Escherichia coli and Staphylococcus aureus at MIC value of 12 mm and 13 mm respectively. The L. acidophilus and Lactobacillus casei probiotics fermented milk exhibited considerable antibacterial agent against Escherichia coli and Staphylococcus aureus.
Optimasi Produksi Fibrinolitik oleh Bacillus megaterium BM 9.1 menggunakan media Limbah Pertanian sebagai sumber karbon Kiki Lestari; Achmad Toto Poernomo; Prawita A
Berkala Ilmiah Kimia Farmasi Vol. 7 No. 1 (2020): JUNI
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v7i1.29060

Abstract

The study of effect agro recidues carbon sources on fibrinolytic enzyme production by Bacillus megaterium BM 9.1 was done by using fibrin plate method. Bacillus megaterium BM 9.1 grown on agro residues medium with solid state fermentation. The fibrinolytic enzymes activity is declared by fibrinolytic index. Fibrinolytics index is the comparisson between clear zones and wall diameters. From various carbon sources tested, Bacillus megaterium BM 9.1 which is grown in banana peel, pineaple skin, corn husk, rice bran and corn cob could produce fibrinolytic enzymes. Optimum fibrinolytic activities found in a nutrient agar  and banana peel medium at fibrinolytic index 4,95 ± 0,08 (p<0,05). The comparisson fibrinolytic index  between Bacillus megaterium BM 9.1 which grown in combination nutrient agar, banana peel and nutrien agar standart is 117,%. Banana peel concentration optimation was done at concentration of 0,5 %, 1 %, 2 % and 4 % and the fibrinolytic index was found respectively according to 4,26 ± 0,11 ; 4,32 ± 0,03 ; 4,61 ± 0,03; and 4,35 ± 0,05. The optimum fibrinolytic activity was found in banana peel on consentration 2 %.

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