scholarly journals Pengaruh Variasi Waktu Perendaman dalam Ekstrak Daun Teh Hijau (Camellia sinensis) terhadap Stabilitas Dimensi Alginat

e-GIGI ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Yoghi B. Prabowo ◽  
Natalia P. Ibrahim ◽  
Indah Saraswati
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Dimensional Stability ◽  
Leaf Extract ◽  
American Dental Association ◽  
Post Test ◽  
The One ◽  
Post Hoc ◽  
Tea Leaf ◽  
One Way Anova

Abstract: Alginate has an imbibition property if it comes in contact with water that will affect the dimensional stability. Green tea (Camellia sinensis) contains phenolic compounds which can minimize the imbibition process while it is used in disinfection of alginate impression. This study was aimed to analyze the differences in the dimensional stability of alginate impressions after immersion in green tea leaf extract based on time variation. This was an experimental post-test laboratory study only. The one way Anova test on the anteroposterior and mediolateral dimensions showed that variation of immersion time in 50% green tea leaf extract could affect the dimensional stability. Moreover, the post hoc Games Howell test on the anteroposterior dimension and the post hoc LSD test on the mediolateral dimension resulted that there were significant differences between the control group and the groups of 5 minutes, 15 minutes, 30 minutes, and 50 minutes of immersion. Among all alginate impressions, the one immersed for 15 minutes was still in accordance with the standard of the American Dental Association. In conclusion, 15-minute immersion of alginate impression in 50% green tea leaf extract was the best time variation.Keywords: alginate, dimensional stability, green tea leaf extract 50% Abstrak: Alginat memiliki sifat imbibisi bila berkontak dengan air yang akan memengaruhi stabilitas dimensi alginat. Teh hijau (Camellia sinensis) mengandung senyawa fenol yang mampu meminimalkan terjadinya proses imbibisi. Penelitian ini bertujuan untuk menganalisis perbedaan stabilitas dimensi alginat setelah direndam berdasarkan variasi waktu dalam ekstrak daun teh hijau. Jenis penelitian ialah eksperimental laboratorik post-test only. Stabilitas dimensi diketahui melalui selisih jarak anteroposterior (A’-B’) dan mediolateral (B’-C’) master die dengan die stone. Hasil uji one way Anova terhadap dimensi anteroposterior dan mediolateral mendapatkan adanya pengaruh variasi waktu perendaman dalam ekstrak daun teh hijau 50% terhadap stabilitas dimensi. Selanjutnya hasil uji post hoc Games Howell terhadap dimensi anteroposterior dan uji post hoc LSD terhadap dimensi mediolateral mendapatkan perbedaan bermakna antara kelompok kontrol dengan kelompok perendaman 5 menit, 15 menit, 30 menit, dan 50 menit. Hasil perendaman cetakan alginat yang masih sesuai dengan standar American Dental Association ialah perendaman selama 15 menit. Simpulan penelitian ini ialah perendaman cetakan alginat dalam ekstrak daun teh hijau 50% yang terbaik ialah selama 15 menit.Kata kunci: alginat, stabilitas dimensi, ekstrak daun teh hijau 50%

scholarly journals The Effectiveness Of The Papaya Leaf Extract (Carica Papaya L) On The Growth Of Epidermidic Staphylococcus Bacteria

2020 ◽  
Vol 11 (1) ◽  
pp. 65
Author(s):  
Charles Manurung ◽  
Melysa Loeslim ◽  
Setia Budi Tarigan
Keyword(s):  
Staphylococcus Epidermidis ◽  
Leaf Extract ◽  
Sampling Method ◽  
Inhibition Zone ◽  
Inhibitory Zone ◽  
Positive Bacterium ◽  
Post Test ◽  
The One ◽  
Post Hoc ◽  
One Way Anova

This research was conducted to determine the effectiveness test of papaya leaf extract with a concentration of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90% and 100% against staphylococcus epidermidis bacteria. Staphylococcus epidermidis is a gram-positive bacterium in the form of cocci and is harmful to humans. This research was conducted with an experimental method with a post-test only design and sampling with a purposive sampling method. The investigation of the effectiveness of papaya leaf extract against staphylococcus epidermidis was done by diffusion using paper discs, namely by calculating the diameter of the bacterial inhibition zone of paper discs that have been moistened with papaya leaf extract. The results of this study were analyzed out with the One-Way ANOVA test followed by the Post Hoc Test. The test showed that there were significant differences from each treatment given with a 95% confidence index. The bacteria treated with papaya leaf extract 100% against staphylococcus epidermidis had the highest average inhibitory zone power compared to other concentrations of 14.97 mm. The papaya leaf extract 100% has the best antibacterial effect compared to other concentrations because the best inhibitory zone power is found on those extract concentrations.

scholarly journals Efficacy of green tea leaf extract (Camellia sinensis) with NaOCl 2.5% againts Enterococcus faecalis as an alternative solution for root canal irrigation

2016 ◽  
Vol 1 (1) ◽  
pp. 61
Author(s):  
Aries Chandra Trilaksana ◽  
Adeliana Saraswati
Keyword(s):  
Enterococcus Faecalis ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Root Canal ◽  
Leaf Extract ◽  
Alternative Solution ◽  
Canal Irrigation ◽  
Root Canal Irrigation ◽  
Tea Leaf ◽  
Bacterial Effect

<p><em>Enterococcus faecalis</em> is a coccal Gram-positive bacteria with facultative anaerob feature. NaOCl have been proven effective againts<em> Enterococcus faecalis</em> for root canal irrigation process. Green tea leaf extract (<em>Camellia sinensis</em>) can be chosen as an alternative solution for root canal irrigation. The purpose of this study is to determine the difference of green tea leaf extract (<em>Camellia sinensis</em>) and NaOCl 2.5% efficacy againts the growth of <em>Enterococcus faecalis</em> bacteria. This is a laboratory experimental study with “post test only group” design. The first step of the trial was done by making green tea leaf extract and then determine the lowest concentration on which the first solution become clear. The concentration that were tested are 1.5%, 2.5%, 3.5%, 4.5% and 5.5%. Based on the trial, it was found that the minimal inhibiton concentration of the green tea leaf extract was 1.5%. The anti-bacterial effect testing method was using diffusion method to differenciate inhibition zone of the green tea leaf extract solution on various concentrations that were being tested and compare it with NaOCl 2.5%. Each group was replicated three times. The obtained data was analyzed with One Way Anova test and the continued with LSD test. The result of the study is that NaOCl 2.5% have superior anti-bacterial effect againts <em>Enterococcus faecalis</em> compared to green tea leaf extract.</p>

scholarly journals Efficacy of green tea leaf extract (camellia sinensis) with NaOCl 2.5% againts enterococcus faecalis as an alternative solution for root canal irrigation

2016 ◽  
Vol 1 (1) ◽  
pp. 58
Author(s):  
Aries C. Trilaksana ◽  
Adeliana Saraswati
Keyword(s):  
Enterococcus Faecalis ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Root Canal ◽  
Leaf Extract ◽  
Alternative Solution ◽  
Canal Irrigation ◽  
Root Canal Irrigation ◽  
Tea Leaf ◽  
Bacterial Effect

Enterococcus faecalis is a coccal Gram-positive bacteria with facultative anaerob feature. NaOCl have been proven effective againts Enterococcus faecalis for root canal irrigation process. Green tea leaf extract (Camellia sinensis) can be chosen as an alternative solution for root canal irrigation. The purpose of this study is to determine the difference of green tea leaf extract (Camellia sinensis) and NaOCl 2.5% efficacy againts the growth of Enterococcus faecalis bacteria. This is a laboratory experimental study with “post test only group” design. The first step of the trial was done by making green tea leaf extract and then determine the lowest concentration on which the first solution become clear. The concentration that were tested are 1.5%, 2.5%, 3.5%, 4.5% and 5.5%. Based on the trial, it was found that the minimal inhibiton concentration of the green tea leaf extract was 1.5%. The anti-bacterial effect testing method was using diffusion method to differenciate inhibition zone of the green tea leaf extract solution on various concentrations that were being tested and compare it with NaOCl 2.5%. Each group was replicated three times. The obtained data was analyzed with One Way Anova test and the continued with LSD test. The result of the study is that NaOCl 2.5% have superior anti-bacterial effect againts Enterococcus faecalis compared to green tea leaf extract.

scholarly journals H2O2-Scavenging Activity and Hyaluronidase Inhibition Scutellarin and Apigenin in Basil Leaf Extract

2021 ◽  
Vol 31 (3) ◽  
pp. 133
Author(s):  
Lydia Yusuf ◽  
Ermi Girsang ◽  
Ali Napiah Nasution ◽  
Cut Elvira ◽  
Satrio Haryo Benowo Wibowo ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Regression Equations ◽  
Scavenging Activity ◽  
Aging Effects ◽  
Ic50 Values ◽  
Phytochemical Compounds ◽  
The One ◽  
Post Hoc ◽  
And Oxidative Stress ◽  
One Way Anova

<p>The potential utilization of flavonoid compounds, especially scutellarin, and apigenin, contained in basil (Ocimum basilicum L.) leaf extract to manage the aging effects on the skin, that occurs because of over-activated hyaluronidase enzyme and oxidative stress due to hydrogen peroxide (H2O2) radicals, is not well known. This study was conducted to assess the H2O2 scavenging activity and the inhibition of hyaluronidase from scutellarin and apigenin at various concentrations. The study was conducted by measuring H2O2 scavenging inhibition and hyaluronidase inhibition of scutellarin and apigenin in various concentrations using the spectrophotometry method. The various activity was tested using the One-Way ANOVA test followed by Tukey post hoc test. IC50 values were calculated based on linear regression equations of H2O2 scavenging inhibition and hyaluronidase inhibition. The analysis showed the highest H2O2 scavenging activity was found in scutellarin with IC50 158.76 μg/mL. Scutellarin has greater scavenging activity than apigenin. Hyaluronidase inhibition of scutellarin with IC50 35.25 µg/mL, while apigenin was 162.86 µg/mL. Scutellarin has higher hyaluronidase inhibition activity than apigenin. Antioxidant and antiaging effects of basil leaf extract caused by phytochemical compounds contained, especially scutellarin.</p>

scholarly journals Pengaruh Perendaman Minuman Berkarbonasi terhadap Gaya Elastik pada Elastomerik Ligatur dengan Variasi Panjang Penarikan

e-GIGI ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 282
Author(s):  
Hafidz I. Pradipta ◽  
Budi Wibowo ◽  
Diah A, Purbaningrum ◽  
Yoghi B. Prabowo
Keyword(s):  
Testing Machine ◽  
Elastic Force ◽  
Control Group ◽  
Control Group Design ◽  
Treatment Groups ◽  
Post Test ◽  
Carbonated Drinks ◽  
The One ◽  
Post Hoc ◽  
One Way Anova

Abstract: Elastomeric ligature is used to fasten orthodontic wires with brackets and can be stretched 1-3 mm as a simulation of bracket in the oral cavity. Its elastic force could decrease caused by salivary pH and water absorption of the elastomeric ligature. Consuming carbonated drinks causes the oral cavity to become acidic which increases the loss of elastic force in the elastomeric ligature with length of stretch variations. This study was aimed to determine the effect of immersion in carbonated drinks on the elastic force of the elastomeric ligature with length of stretch variations. This was an experimental laboratory study with a post-test only control group design. There were a total of 24 samples of American Orthodontic brand elastomeric ligature with royal blue color divided into six groups, consisting of three control groups immersed in artificial saliva, and three treatment groups immersed in carbonated drinks. Each control group and treatment group were given three variations of stretch length, as follows: 1, 2, and 3 mm. The calculation of the elastic force on the elastomeric ligature was performed by using the Universal Testing Machine. Data were analyzed by using the One Way Anova test and LSD post hoc test (p <0.05). The One Way Anova test showed a significant difference in the 1, 2, and 3 mm length of stretch variations for treatment groups. In conclusion, carbonated drinks affect the elastic force of elastomeric ligature with length of stretch variations.Keywords: elastomeric ligature; carbonated drinks; length of stretch variations Abstrak: Elastomerik ligatur adalah alat yang digunakan untuk mengikatkan kawat ortodonti dengan braket, dapat diregangkan 1-3 mm sebagai simulasi braket dalam rongga mulut. Elastomerik ligatur mengalami penurunan gaya elastik salah satunya disebabkan oleh pH saliva, dan penyerapan air dari elastomerik ligatur. Mengonsumsi minuman berkarbonasi menyebabkan pH saliva menjadi asam sehingga meningkatkan kehilangan gaya elastik pada elastomerik ligatur dengan variasi panjang penarikan. Tujuan penelitian ini untuk mengetahui pengaruh perendaman minuman berkarbonasi terhadap gaya elastik pada elastomerik ligatur dengan variasi panjang penarikan. Desain penelitian ialah eksperimental laboratorium dengan post-test only control group design. Sebanyak 24 sampel elastomerik ligatur merek American Orthodontic dengan warna royal blue, dibagi menjadi enam kelompok, terdiri dari tiga kelompok kontrol perendaman pada saliva buatan, dan tiga kelompok perlakuan perendaman pada minuman berkarbonasi. Setiap kelompok kontrol dan perlakuan diberi tiga variasi panjang penarikan, yaitu penarikan 1, 2, dan 3 mm. Perhitungan gaya elastik pada elastomerik ligatur menggunakan alat Universal Testing Machine. Analisis data menggunakan uji One Way Anova dan uji post hoc LSD pada p<0,05. Hasil uji One Way Anova menunjukkan perbedaan bermakna pada penarikan 1, 2, 3 mm dalam perendaman minuman berkarbonasi. Simpulan penelitian ini ialah terdapat pengaruh perendaman minuman berkarbonasi terhadap gaya elastik pada elastomerik ligatur dengan variasi panjang penarikan.Kata kunci: elastomerik ligatur; minuman berkarbonasi; variasi panjang penarikan

scholarly journals PENGARUH EKSTRAK DAUN THE HIJAU (CAMELLIA SINENSIS) PADA PEMBUATAN NAGET DAGING SAPI TERHADAP DAYA AWET

2020 ◽  
Vol 6 (2) ◽  
pp. 75
Author(s):  
Areza Febriyanti Faiqoh
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Leaf Extract ◽  
Animal Husbandry ◽  
Measured Variable ◽  
Animal Product ◽  
Natural Preservatives ◽  
Tea Leaf ◽  
Number Of Bacteria

Green tea (Camellia sinensis) contains active compounds in the form of polyphenols which can function as natural preservatives for food products as nuggets. This study was conducted to study the effect of using green tea leaf extract on the process of making beef nuggets for shelf life (total number of bacteria, rancidity and early spoilage), and determine the best concentration of green tea leaf extract which can produce the best preservation of beef nuggets. This research was conducted at the Animal Product Processing Technology Laboratory (TPPP), Faculty of Animal Husbandry and Test Service Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University on March 2019. This research was conducted experimentally using a Randomized Complete Design with the utilization of green tea leaf extract in 0, 0.5, 1, and 1.5%, the measured variable is the total number of bacteria, rancidity and early spoilage. The results showed that the addition of green tea leaf extract 0,5% (P2), 1% (P3), and 1,5% (P4) had a significant effect (P<0,05) on the total number of bacteria, value of rancidity and time of early spoilage compared to 0% (P1). Addition of green tea leaf extract in 1.5% to beef nuggets gave the best results for the shelf life of beef nuggets with the total number of bacteria 99.71 × 105 CFU/g, the value of rancidity 0.53 mg malonaldehyde/kg, and the time of early spoilage was 1061.20 minutes.Keywords :  green tea, Nuggets, total number of bacteria, rancidity, early spoilage

scholarly journals PENGARUH EKSTRAK DAUN BELUNTAS (Pluchea indica (L.) Less) 25% TERHADAP BIOFILM STREPTOCOCCUS MUTANS - in vitro

2018 ◽  
Vol 5 (1) ◽  
pp. 28 ◽  
Author(s):  
Clarissa Bonita Syaravina ◽  
Rizki Amalina ◽  
Eko Hadianto
Keyword(s):  
Data Analysis ◽  
Streptococcus Mutans ◽  
Leaf Extract ◽  
Control Design ◽  
Treatment Groups ◽  
Post Test ◽  
Experimental Laboratory ◽  
Post Hoc ◽  
One Way Anova

Background: Bioflm begins with formation of pelicle and within a minutes the colonization of bacteria attached to surface of the teeth. One of early bacteria attached was Streptococcus mutans. This study used 25% beluntas leaf extract in influencing the growth of Streptococcus mutans bioflm. The purpose of study was to investigated effect of 25% beluntas leaf extract on Streptococcus mutans bioflm.Methods: This research was experimental laboratory with post test only control design, consist of four treatment groups, 25% beluntas leaf extract and 0.12% chlorhexidine incubated 24 hours and 48 hours. Bioflm formation was measured by calculating Optical Density using a spectrophotometer. Data analysis was performed using One Way Anova test followed by Post Hoc LSD test.Result: The results showed that beluntas leaf extract could influence theformation of S.mutans bioflm but the effect in inhibiting bioflm formation is still not as good as chlorhexidine. It is known from the results of One Way Anova 25% beluntas leaf extract and 0.12% chlorhexidine incubated for 24 hours and 48 hours showed signifcant difference (p <0.05).Conclusion: The conclusion of this research is the effect of beluntas leaf extract (Pluchea indica (L.) Less) 25% to Streptococcus mutans bioflm in vitro.

scholarly journals Efektifitas Debridemen Mekanik Pada Luka Bakar Derajat III Terhadap Kecepatan Penyembuhan Luka

JKEP ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 93-103
Author(s):  
Nurma Afiani ◽  
Sanarto Santoso ◽  
Tina Handayani N ◽  
M. Fendi Nur Yahya
Keyword(s):  
Simple Random Sampling ◽  
Control Group ◽  
Control Group Design ◽  
Degree Burn ◽  
Significant Difference ◽  
Post Test ◽  
Long Time ◽  
The One ◽  
Post Hoc ◽  
One Way Anova

Third degree burn is a special wound cause consist of eschar for a long time. Kept eschar in third degree burn will delay healing procces. That is why eschar should be disapper by debridement process. Mechanical debridement used in this research. The aim of this research is to know the differences between mechanical debridement 24 hour and 48 hour in healing acceleration. This research is a true experimental by using  post test only control group design. The samples was selected by simple random sampling and was divided into three groups, each group consist of six rats, they are 24 hour group, 48 hour group and control group. The data was analyzed by one-way ANOVA then followed by Post Hoc LSD. The one way ANOVA result  p = 0,018 (p < 0,05) so there was a significant difference between control group and experimental groups. But the Post Hoc LSD results p = 0,123 ( p > 0,05)  so there was no significant difference between 24 hour group and 48 hour group in healing acceleration. For further researchers, it is suggested to use microscopic technique to know the effect of mechanical debridement in healing acceleration.

Efektifitas Ekstrak Daun Sirih Hijau (Piper Betle) sebagai Insektisida Nabati terhadap Mortalitas Lalat Rumah (Musca domestica)

2019 ◽  
Vol 10 (2) ◽  
pp. 44-50
Author(s):  
Rinaldi Daswito ◽  
Rima Folentia ◽  
M Yusuf MF
Keyword(s):  
Musca Domestica ◽  
Leaf Extract ◽  
Effective Concentration ◽  
P Value ◽  
Piper Betle ◽  
Microbiology Laboratory ◽  
House Flies ◽  
Betel Leaf ◽  
The One ◽  
One Way Anova

One of the diseases that can be transmitted by flies is diarrhea. Green betel leaf contains essential oils, chavicol, arecoline, phenol, and tannins which function as plant-based insecticides. This study aimed to determine the effectiveness of green betel leaf extract (Piper betel) as a plant-based insecticide on the number of mortality of house flies (Musca domestica). The research was an experimental study used After Only Design used the One Way Anova test with a 95% confidence level. The samples used were 360 ​​house flies. Each treatment of 30 house flies with 4 repetitions and used three concentrations of green betel leaf extract (25%, 50%, 75%). The study was conducted at the Chemistry and Microbiology Laboratory of Health Polytechnic Tanjungpinang, while the location of the fly collection was at the Tokojo Garbage Collection Station in Bintan Regency. The number of mortality of house flies at a concentration of 25% was 81 heads (67.5%), 50% concentrations were 93 heads (77.5%), and at a concentration of 75% were 103 heads (85.83%). There was an effect of green betel leaf extract on the mortality of house flies (p-value 0.0001 <0.05) with the most effective concentration of 75%. Further research is needed to obtain a finished product utilizing green betel leaf extract as a vegetable insecticide, especially in controlling the fly vector. Need further research on the use of green betel leaf extract as a vegetable insecticide controlling the fly vector by taking into account the amount of spraying and the age of the fly.   Keywords: Green betel leaf extract , organic insecticide, houseflies

scholarly journals Antioxidant Effects of Green Tea Leaf Extract on Chemical properties of Corn Refined Oil of Microwave Fried Potatoes

2019 ◽  
Vol 4 (3) ◽  
pp. 96-101
Author(s):  
Masomeh Hoseini ◽  
Maryam Fahim Danesh
Keyword(s):  
Green Tea ◽  
Leaf Extract ◽  
Polar Compounds ◽  
Butylated Hydroxytoluene ◽  
Heating Process ◽  
Ionic Bond ◽  
Refined Oil ◽  
Peroxide Content ◽  
Tea Leaf ◽  
Fried Potatoes

Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic antioxidants is important for delaying the oxidation processes. The purpose of this study was to evaluate the protective effect of natural antioxidants including green tea leaf extract and butylated hydroxytoluene (BHT) on the oxidation of the corn refined oil of microwave-heated fried potatoes. Methods: To this end, corn refined oil and corn oil were treated with green tea leaf extracts (i.e., 200, 400, 600, and 800 ppm), followed by treating the oils with a combination of green tea leaf extract (600 ppm) and BHT (200 ppm). The samples with no anti-oxidant treatments were used as the controls. Eventually, several parameters related to the corn oils were determined, including peroxide content, acidity, polar compounds, and ionic bond conjugates. Results: Based on the results, significant increases were observed in peroxide, acidity, polar compounds, and ionic bond conjugates in the corn refined oil of microwave fried potatoes (P<0.05). On the other hand, the results showed that the heating process reduced peroxide content (P<0.05). However, acidity increased significantly during the heating process (P>0.05) and the lowest acid value was observed in the mixture of 600 ppm of the green tea leaf with 200 ppm of the BHT. There was no significant difference between the control group and the samples treated with 200 ppm of the green leaf extract (P<0.05) in terms of polar components. In addition, a significant decrease was found in the conjugated dienes by increasing the green tea leaf extract concentration (P<0.05). Finally, the highest protection was achieved in the oils that were treated with a combination of green tea leaf extract and BHT. Conclusion: In general, the green tea leaf extract and BHT have antioxidant activities that make them suitable agents for use in food protection industries.

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