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In Vitro Antimicrobial Activity of Javanese Tamarind Leaves Infusion (Tamarindus indica Linn.) in Escherichia coli Suryadi, Caroline; Rusmana, Djaja; Evacuasiany, Endang
Journal of Medicine and Health Vol 1, No 1 (2015)
Publisher : Maranatha Christian University

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Abstract

Escherichia coli is the most common bacteria that cause diarrhea. Based on Kurniawati’s research, ethanol extract of tamarind leaves has an antimicrobial effect to Escherichia coli. This study aims to determine the antimicrobial effect using disk diffusion method, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of tamarind leaves infusion against Escherichia coli. This research was done using a real laboratory experimental design with tamarind leaves infusion and Escherichia coli microbes as the research objects. Zones of inhibition were observed using disk diffusion method by putting the tamarind leaves infusion disks on Mueller-Hinton agars with Ampicillin antibiotic for comparison, followed by observing the MIC using macro broth dilution method  and MBC. The result of disk diffusion showed that tamarind leaves infusion had no zone of inhibition, whereas the mean value of the zones of inhibition of ampicillin is 17.2 mm. The MIC of tamarind leaves infusion is 62.5 mg/mL. Average growth of bacteria  for the MBC of tamarind leaves infusion at 125 mg/mL and 62.5 mg/mL concentration are 13 CFU/mL and >300 CFU/mL. It can be concluded that tamarind leaves infusion has antimicrobial activity effect against E.coli and that effect is bacteriostatic. Keywords: Tamarindus indica Linn, Escherichia coli, MIC, MBC
In Vitro Antimicrobial Activity of Javanese Tamarind Leaves Infusion (Tamarindus indica Linn.) in Escherichia coli Suryadi, Caroline; Rusmana, Djaja; Evacuasiany, Endang
Journal of Medicine and Health Vol 1 No 1 (2015)
Publisher : Universitas Kristen Maranatha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.423 KB) | DOI: 10.28932/jmh.v1i1.498

Abstract

Escherichia coli is the most common bacteria that cause diarrhea. Based on Kurniawati’s research, ethanol extract of tamarind leaves has an antimicrobial effect to Escherichia coli. This study aims to determine the antimicrobial effect using disk diffusion method, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of tamarind leaves infusion against Escherichia coli. This research was done using a real laboratory experimental design with tamarind leaves infusion and Escherichia coli microbes as the research objects. Zones of inhibition were observed using disk diffusion method by putting the tamarind leaves infusion disks on Mueller-Hinton agars with Ampicillin antibiotic for comparison, followed by observing the MIC using macro broth dilution method  and MBC. The result of disk diffusion showed that tamarind leaves infusion had no zone of inhibition, whereas the mean value of the zones of inhibition of ampicillin is 17.2 mm. The MIC of tamarind leaves infusion is 62.5 mg/mL. Average growth of bacteria  for the MBC of tamarind leaves infusion at 125 mg/mL and 62.5 mg/mL concentration are 13 CFU/mL and >300 CFU/mL. It can be concluded that tamarind leaves infusion has antimicrobial activity effect against E.coli and that effect is bacteriostatic. Keywords: Tamarindus indica Linn, Escherichia coli, MIC, MBC
Antioxidant Activity of Phyllanthus niruri Extract, Rutin and Quercetin Rusmana, Djaja; Wahyudianingsih, Roro; Elisabeth, Mariska; Balqis, Balqis; Maesaroh, Maesaroh; Widowati, Wahyu
The Indonesian Biomedical Journal Vol 9, No 2 (2017)
Publisher : The Prodia Education and Research Institute (PERI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18585/inabj.v9i2.281

Abstract

BACKGROUND: Normal metabolism of oxygen and exogenous factors constantly generate free radicals which could be harmful to the human body. Human need antioxidants to provide protection against free radicals, thus plants are a good source of natural antioxidants. Phyllanthus niruri (P. niruri) has been known to possess several medicinal properties and contain numerous active phytochemical. In this research, we conducted phytochemical screening and antioxidant assay of P. niruri extract along with the compounds rutin and quercetin, which are flavonoids possessing medicinal properties. This study was conducted to determine P. niruri, rutin and quercetin as antioxidant.METHODS: In this study, qualitative phytochemical screening was performed to detect phenol, flavonoid, saponin, tannin, steroid/triterpenoid, terpenoid and alkaloid in P. niruri extract. Antioxidant analysis of P. niruri, rutin and quercetin was conducted using total measured phenolic content, 2,2-diphenyl-1-picrylhydrazil (DPPH), 2,2’-azinobis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) and ferric reducing antioxidant power (FRAP) assays.RESULTS:  The study revealed that P. niruri extract contained saponin, phenol, flavonoid and tannin based on phytochemical screening. In DPPH and ABTS assays quercetin possessed highest antioxidant activity with IC50 value of 0.55 and 1.17 μg/ml respectively. Meanwhile, P. niruri extract showed the highest FRAP activity which was 373.95 μM Fe(II)/μg extract. Rutin possessed the lowest antioxidant activity in all antioxidant assays.CONCLUSION: This study confirmed that P. niruri extract and quercetin have great potential as a natural antioxidant source.KEYWORDS: asntioxidant, phytochemical, Phyllanthus niruri, quercetin, rutin, free radical