scholarly journals Efektivitas Antifungi Ekstrak Daun Patikan Kebo (Euphorbia hirta) Terhadap Jamur Penyebab Kandidiasis (Candida albicans)

2019 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Zulkarnain Zulkarnain ◽  
Cut Muthiadin ◽  
Fatmawati Nur ◽  
Rusmadi Rukmana
Keyword(s):  
Infectious Disease ◽  
Candida Albicans ◽  
Leaf Extract ◽  
Microbial Growth ◽  
Inhibition Zone ◽  
Euphorbia Hirta ◽  
Randomized Design ◽  
Paper Disk ◽  
Significant Difference ◽  
Completely Randomized Design

<em>Candidiasis is an infectious disease caused by the fungus Candida albicans. This  study aims to determine the effect of patikan kebo (Euphorbia hirta) leaf extract in inhibiting the growth of C. albicans. This research is an experimental study which was compiled using a Completely Randomized Design (CRD) by giving Patikan Kebo (E. hirta) leaf extract  in several concentrations, the concentrations of 40%, 45%, 50%, 55%, and 60% and controls (aquadest) and C. albicans mushroom with three repetitions. The parameters measured are the amount of inhibitory diameter formed around the paper discs in the 24 hour and 48 hour period. D ata obtained with three repetitions and observations of 24 hours and 48 hours showed that giving patikan kebo leaf extract in several types of concentration had an effect on inhibiting the growth and fungi of C . albicans. Furthermore, the data obtained were analyzed using analysis of variance (F-test) at the level of α 0.05 and continued using the Smallest Significant Difference (LSD) α 0.05 where the results showed that the giving of patikan kebo extract significantly affected the microbial growth test (C. albicans), where the higher the concentration of patikan kebo leaf extract, the greater the inhibition zone formed around the paper disk. </em>

scholarly journals Pengaruh lama maserasi daun ketapang merah (Terminalia Catappa L.) terhadap daya hambat Staphylococcus aureus dan Escherichia coli

2021 ◽  
Vol 2 (2) ◽  
pp. 158
Author(s):  
Berwi Fazri Pamudi ◽  
Munira Munira ◽  
Rizky Amalia Saha ◽  
Muhammad Nasir
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Leaf Extract ◽  
Inhibition Zone ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Terminalia Catappa ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Background: Bengal Almond leaves (Terminalia catappa L.) contain alkaloids, saponins, tannins, polyphenols, quinones, flavonoids and triterpenoids that can function as antibacterial.Objectives: This research was conducted to determine the effect of maceration time of red ketapang leaves (Terminalia catappa L.) on the growth of Staphylococcus aureus and Escherichia coli. Methods: This study was experimental using a completely randomized design (CRD) consisting of 6 treatments, that P0 (aquades), P1 (red ketapang leaf extract with 1 day maceration time), P2 (2 days maceration) P3 (3 days maceration) , P4 (4 days maceration) and P5 (5 days maceration) with 4 replications.Results: Anova test showed that macerated red ketapang leaf extract significantly affected the growth of Staphylococcus aureus and Escherichia coli (p= 0.000). Duncan's further test showed that the largest inhibition zone diameter in Staphylococcus aureus was formed by P2 (2 days maceration time) which was 18.62 mm and there was no significant difference between treatments. Meanwhile, the largest inhibition zone diameter against Escherichia coli was formed by P1 (1 day maceration time) which was 20.25 mm and there was a significant difference between treatments. Conclusion: Ketapang red leaf extract with different maceration times can inhibit the growth of Staphylococcus aureus and Escherichia coli.

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

scholarly journals AKTIVITAS ANTIBAKTERI EKSTRAK LAMUN (Cymodocea rotundata) TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli (Antibacterial Activities of Seagrass Extracts (Cymodocea rotundata) Against Staphylococcus aureus and Escherichia coli)

2017 ◽  
Vol 13 (1) ◽  
pp. 1
Author(s):  
Septiani Septiani ◽  
Eko Nurcahya Dewi ◽  
Ima Wijayanti
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
E Coli ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Cymodocea Rotundata

Cymodocea rotundata  merupakan salah satu jenis lamun yang berpotensi sebagai antibakteri. Senyawa bioaktif yang bersifat sebagai antibakteri adalah fenol, flavonoid dan tanin. Tujuan penelitian ini adalah untuk mengetahui perbedaan lama inkubasi dan konsentrasi ekstrak lamun C. rotundata yang berbeda terhadap aktivitas antibakteri S. aureus dan E. Coli. Metode penelitian yang digunakan yaitu experimental laboratories dengan menggunakan rancangan dasar penelitian Rancangan Acak Lengkap (RAL) dengan pola faktorial, pola terbagi oleh faktor lama inkubasi bakteri (24 jam, 48 jam dan 72 jam) dan perbedaan konsentrasi ekstrak lamun (5%, 10% dan 15%). Data dianalisis menggunakan SIDIK RAGAM dan dilakukan analisis lanjut Beda Nyata Jujur (BNJ), apabila terdapat perbedaan pada perlakuan. Ekstrak lamun C. rotundata efektif sebagai antibakteri dengan kategori sedang yaitu zona hambat berkisar antara 5-10 mm. Konsentrasi optimum untuk menghambat S.aureus dan E.coli adalah 15% dengan lama inkubasi 48 jam dengan zona hambat yang dihasilkan masing-masing sebesar 6, 123 mm. Dan 5, 833 mm.Cymodocea rotundata is a type of seagrass that has a potential as an antibacterial. Bioactive compounds which act as such as antibacterial phenols, flavonoids and tannins. The purpose of this study was to determine the effect of different concentration and time of incubation  of seagrass C.rotundata as antibacterial against  S. aureus and E. coli. The method used was experimental laboratories using the basic design of the study completely randomized design (CRD) with factorial pattern (2 factor). The first factor were different concentration (5%, 10% and 15% ) and second factor were time of incubations (24 hours, 48 hours and 72 hours). Data were analyzed using ANOVA and conducted a further test Honestly Significant Difference (HSD), if treatment gave significant effect. C. rotundata extracts had antibacterial activity with medium category which inhibition zone ranges from 5-10 mm. The optimum concentration for inhibiting S. aureus and e. coli were 15% with incubation time of 48 hours resulting inhibition zone 6,123 mm and 5,833 respectively.

scholarly journals Effectiveness Test of Soursop Leaf Extract and Papaya Leaf Extract Combination Against Spodoptera litura on Chili Plants in Tobelo City

2020 ◽  
Vol 13 (2) ◽  
pp. 253
Author(s):  
Nonice Manikome ◽  
Morina Handayani
Keyword(s):  
Mortality Rate ◽  
Leaf Extract ◽  
Morphological Changes ◽  
Chemical Compounds ◽  
The Body ◽  
Extract Concentration ◽  
Randomized Design ◽  
Initial Symptoms ◽  
Significant Difference ◽  
Completely Randomized Design

In terms of control, various natural chemical compounds derived from plants can be used. Like papaya and soursop leaves, the formulation of the problem is whether the combination of soursop leaf extract and papaya leaf extract is effective in controlling S. litura pests and what is the most effective extract concentration. This study used a completely randomized design (RBD) with 5 treatments and 5 replications. Observation variables included symptoms, morphological changes and mortality, the results were analyzed by Analysis of Variance (ANOVA) followed by the Least Significant Difference (LSD) 5% test. The initial symptoms that were seen one day after application of the combination were morphological changes in the test larvae. Such as damage to the body of the larva, change in color, then the larva's body shrinks, when touched the larvae easily fall. The highest mortality was found at the extract concentration of 20% with a mortality rate of 64.79% on the second day. The results showed that the high mortality rate was closely related to the high toxicity contained in the 20% extract concentration. It was concluded that the results of the effectiveness test of the combination of papaya leaf extract and soursop leaf extract were effective. Suggestions for the use of natural materials that are easily available can be used as an alternative to control pests that are environmentally friendly. Furthermore, it is suggested that if you want to increase mortality, you can try increasing the extract concentration.

scholarly journals Antibacterial Activity Extract of Leaves of Kaffir Lime (Citrus hystrix DC) Againts of Staphylococcus aureus Bacteria

2020 ◽  
Vol 6 (2) ◽  
pp. 129-138
Author(s):  
Siti Maimunah ◽  
Rayhana Rayhana ◽  
Yosy Cinthya Eriwaty Silalahi
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Leaf Extract ◽  
Inhibition Zone ◽  
Effective Concentration ◽  
Disc Diffusion ◽  
A Value ◽  
Randomized Design ◽  
The Family ◽  
Completely Randomized Design

Kaffir lime (Citrus hystrix DC) is citrus plant of the family Rutaceae that was used as an antibacterial. This plant is native to Indonesia, which contains flavonoids, tannins, saponins, alkaloids, and essential oil. This study aims to determine the ability of antibacterial extract lime leaves against Staphylococcus aureus and to find out the concentration that is most effevtive in inhibiting the bacteria Staphylococcus aureus. The research used lime leaves. By drying the leaves at the oven at temperature 45˚C, pulverizing by mesh 40, and extraction by maceration for 5 days with ethanol 96%. This study used a completely randomized design with treatments in variation concentrations of 5%, 10%, 15%, and 20% concentration were then used to test the antibacterial activity with disc diffusion. Inhibition zone formed from extracts with concentration of 5% (6,7 mm) 10% (6,8 mm) 15% (7,3 mm) and 20% (8,3 mm). The results of the data analysis showed that the administration of lime leaves extract affected the growth of Staphylococcus aureus, where the value of sig <0,05 obtained a value of sig 0,000. Based on the research, among the others the concentration of 20% was that the most effective in inhibiting the growth of Staphylococcus aureus that was 8,3 mm. Kaffir lime (Citrus hystrix DC.) leaf extract has antibacterial activity against the Staphylococcus aureus. Concentration extract 20% is an effective concentration to inhibit bacterially

scholarly journals PENGARUH EKSTRAK DAUN LIDAH BUAYA (Aloe vera L.) TERHADAP PERTUMBUHAN JAMUR Candida albicans SECARA IN VITRO

2017 ◽  
Vol 5 (1) ◽  
pp. 72
Author(s):  
Feizia Huslina
Keyword(s):  
Candida Albicans ◽  
Leaf Extract ◽  
Aloe Vera ◽  
Pathogenic Fungi ◽  
Gastrointestinal Infections ◽  
Extract Concentration ◽  
Randomized Design ◽  
Significant Difference ◽  
Variant Analysis

The purpose of this study was to determine the ability of aloe vera leaf extract (Aloe vera L.) in inhibiting the growth of Candida albicans fungi through in vitro. Aloe vera (Aloe vera L.) is a plant that can overcome digestive problems caused by fungi. One of the pathogenic fungi causing gastrointestinal infections is C. albicans. This research was conducted in Microbiology Laboratory of FMIPAUnsyiah which lasted from April to May 2010. A Completely Randomized Design (RAL) consisted of 5 treatments and 5 replications is used in this study. The treatment was arranged on P0 = 20 μl distilled water, P1 = aloe vera leaf extract concentration 100%, P2 = aloe leaf extract concentration of 50% and P3 = aloe leaf extract concentration of 25%. Aloe vera leaf extract (Aloe vera L.) was given to each treatment at 20 μl. The parameter observed was the diameter of the inhibit zone formed. The data were analyzed using Variant Analysis (ANOVA), then continued with the Smallest Significant Difference (BNT) test. The results of this study indicated that the presence of aloe vera leaf extract (Aloe vera L.) could inhibit the growth of C. albicans. The higher the concentration of aloe vera leaf extract (Aloe vera L.), the higher the ability of it to inhibit C. albicans. The diameter of the inhibitory zone formed will enlarge along with the increasing of the concentration of aloe vera leaf extract (Aloe vera L.). The extract concentrations of 100%, 50% and 25% had their resistance capability of 0.50 mg, 0.24 mg and 0.20 mg of nistatin antibiotics.

scholarly journals INHIBITOR PERTUMBUHAN Pyricularia oryzae DENGAN EKSTRAK CAIR DAUN PRONOJIWO (Euchresta horsfeildii) SECARA IN VITRO

2018 ◽  
Vol 10 (02) ◽  
Author(s):  
Astini Astini ◽  
Tatang Sopandi
Keyword(s):  
Experimental Study ◽  
Leaf Extract ◽  
Inhibition Zone ◽  
Pyricularia Oryzae ◽  
Liquid Extract ◽  
Randomized Design ◽  
The Media ◽  
Completely Randomized Design ◽  
Inhibitory Power

Has been done research that aims to test the inhibitory power of pronojiwo (Euchresta horsfieldii) leaf extract to the fungus P.oryzae. the experimental study was conducted using a completely randomized design with 9 concentrations of liquid extract of pronojiwo leaf and 1 control. Ie the concentration of each pepeated 4 times and in duplo. Application is done by the method of well by means of liquid extract dripped on the diffusion well, dilusion method by means of liquid extract mixed on the media PDA, method of calculating the amount of fungus conidia by means of liquid extract mixed with media PDB, to determine the inhibition zone of the fungus, the growth of the diameter of the fungus, the number of living conidia. Observations were made after incubation for 7 days. The results showed that liquid extract pronojiwo leaves can inhibit and reduce the growth of fungus P.oryzae, at a concentration of 6,25% with a resistor zone result of 0,9 mm, a growth diameter percentage of 71,2%, and may reduce by 2,9 conidia/ml.   Keywords : pronojiwo leaves, growth, reduce , fungus P.oryzae

scholarly journals Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)

2020 ◽  
Vol 10 (1) ◽  
pp. 45
Author(s):  
Arif Ismanto ◽  
Sitiani Subaihah
Keyword(s):  
Antioxidant Activity ◽  
Leaf Extract ◽  
Study Data ◽  
Annona Muricata ◽  
Physical Quality ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Difference Test

This study aims to determine the effect of adding soursop leaf extract (SLE) at level 0 (control), 2, 4, and 6% (the weight of SLE /the weight of the dough) on the physical, organoleptic and antioxidant qualities of chicken sausages. A Completely Randomized Design (CRD) was used in this study. Data analysis was performed using analysis of variance (ANOVA) and further tested using the Least Significant Difference Test (LSD). The results showed that differences in SLE levels did not significantly affect the physical quality of chicken sausages, but did change the color, aroma, texture, and taste. The color, smell, texture, and taste of chicken sausage with the addition of 6% SLE showed results that appeared to be greener, had a stronger soursop aroma, more elastic, and tasted more bitter than the other treatments (P <0.05). The lowest antioxidant activity was shown by SLE 0% in both the dough (39.78%) and cooked sausage (17.10%). The highest antioxidant activity was SLE 6%, with antioxidant activity of 57.63% in the dough and 37.43% in cooked sausages. The addition of chicken sausage does not affect physical quality but has a significant impact on the soursop leaf extract test on organoleptic color, aroma, texture, and taste. The best organoleptic quality is demonstrated at 4% SLE. The addition of soursop leaf extract level is accompanied by increased levels of antioxidants both in the dough and in cooked sausage.

Effect of planting date and density on calendula and peppermint herbs

2014 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Rahim Mohammadian ◽  
Behnam Tahmasebpour ◽  
Peyvand Samimifar
Keyword(s):  
Mutual Effect ◽  
Dry Weight ◽  
Planting Date ◽  
Mass Reduction ◽  
Flower Number ◽  
Planting Dates ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Total Maximum

A factorial experiment was conducted with a completely randomized design to evaluate the effects of planting date and density on calendula herbs and peppermint. It had 3 replicates and was done in Khosroshahr research farm, Tabriz in 2006. Under studied factors were: 3 planting dates (10 May, 25 May and 10 June) in 4 densities (25, 35, 45, 55) of the plant in square meters. The results of variance a nalysis showed that there was 1% probability significant difference between the effects of planting date and bush density on the leave number, bush height and the bush dry weight. But the mutual effect of the plant date in mentioned traits density was insignificant. Regarding the traits mean comparison, the total maximum dry weight was about the 55 bush density in mm. Also, the bush high density in mm causes the bush growth and its mass reduction. When there is the density grain, the flower number will increase due to bush grain in surface unit. Overall, we can conclude that 10 June planting and 45 bush density in mm is the most suitable items and results in favored production with high essence for these crops.

PENGARUH EKSTRAK DAUN MIMBA TERHADAP PERKEMBANGAN HAMA Callosobruchus chinensis L. (Coleoptera : Bruchidae)

AGRICA ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 32-37
Author(s):  
Yustina M.S.W Puu ◽  
Hildegardis Nalti Nansi
Keyword(s):  
Mung Bean ◽  
Leaf Extract ◽  
Callosobruchus Chinensis ◽  
Spawning Activity ◽  
Green Beans ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Contact Poison ◽  
Neem Leaf Extract

Callosobruchus Chinensis is a pest that damages mung bean seeds in storage and causes damage to both the quality and quantity of seeds. This study aims to determine the effectiveness of neem leaf extracts in suppressing the development of the Callosobruchus Chinensis pest as one of the postharvest pests in the commodity green beans. This research conducted at the Laboratory of the Faculty of Agriculture, University of Flores, by using a Completely Randomized Design (CRD) with five treatments and three replications. The concentration of neem leaf extract treatment is 0 ml / l, 25 ml / l, 30 ml / l, 35 ml / l, and 40 ml / l. The results showed that the concentration of neem leaf extract 40 ml / l caused mortality of C. Chinensis imago as contact poison by 99% and nerve poison by 47%. While the effectiveness of the limb leaf extract on spawning activity was 86%.

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