scholarly journals Uji Banding Ekstrak Bawang Hitam dan Ekstrak Bawang Putih (Allium sativum) Sebagai Antifungi Terhadap Pertumbuhan Candida albicans

2019 ◽  
Vol 4 (2) ◽  
pp. 101-104
Author(s):  
Purity Sabila A ◽  
Ngadiani . ◽  
Fradina Fitri Budiarti
Keyword(s):  
Candida Albicans ◽  
Relative Humidity ◽  
Allium Sativum ◽  
Antibacterial Properties ◽  
Additional Treatment ◽  
Garlic Extract ◽  
Herbaceous Plant ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAKPenyakit infeksi telah menjadi salah satu masalah kesehatan terbesar. Pemberian antibiotik dalam jangka waktu yang lama dan dilakukan secara tidak rasional dapat menimbulkan masalah baru, yaitu munculnya patogen yang bersifat resisten. Oleh karena itu, pengobatan alternatif dengan menggunakan bahan dan tanaman herbal saat ini banyak digunakan. Bawang putih termasuk dalam familia Liliaceae merupakan tanaman herba parenial yang membentuk umbi lapis. Bawang putih sudah dikenal memiliki potensi medis dan dipercaya dapat berperan sebagai antifungi karena mengandung allicin didalamnya. Sedangkan bawang hitam merupakan bawang putih yang telah dipanaskan pada suhu 65-80ºC dengan kelembaban relatif 70-80% selama 30-40 hari tanpa perlakuan tambahan apapun. Bawang hitam memiliki sifat antibakteri lebih kuat, serta antioksidan dua kali lebih tinggi dibandingkan dengan bawang putih biasa karena mengandung S-allycysteine. Peneliti tertarik mengangkat judul penelitian ini dengan tujuan untuk menguji kemampuan ekstrak bawang putih dan bawang hitam pada konsentrasi 25%, 50%, 75%, dan 100% terhadap pertumbuhan Candida albicans. Penelitian ini mengunakan Rancangan Acak Lengkap dan menggunakan uji lanjut BNT dan didapatkan hasil bahwa bawang hitam terbukti lebih baik menghambat pertumbuhan Candida albicans.Kata kunci : antifungi, ekstrak bawang hitam, ekstrak bawang putih, Candida albicansABSTRACTInfectious diseases have become one of the biggest health problems. Giving antibiotics in the long term and done irrationally can cause new problems, namely the emergence of resistant pathogens. Therefore, alternative treatments using herbal materials and plants are now widely used. Garlic included in the familia Liliaceae is a parenial herbaceous plant that forms tuber bulbs. Garlic is already known to have medical potential and is believed to act as antifungal due to its allicin content. While the black onion is garlic that has been heated at a temperature of 65-80 º C with a relative humidity of 70-80% for 30-40 days without any additional treatment. Black onions have stronger antibacterial properties, as well as antioxidants two times higher than regular garlic as they contain S-allycysteine. Researchers are interested in raising the title of this study with the aim to test the ability of both extracts at concentrations of 25%, 50%, 75%, and 100% on the growth of Candida albicans. This study used Completely Randomized Design and using BNT advanced test showed that black onions proved to be better inhibiting the growth of Candida albicans.Key words ; antifungi, black garlic extract, garlic extract, Candida albicans

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 THE EFFECT OF ONION (Allium sativum) EXTRACT TO TREAT TILAPIA FRY (Oreochromis niloticus) WITH BACTERIAL INFECTED Aeromonas hydrophila

2021 ◽  
Vol 1 (1) ◽  
pp. 29-39
Author(s):  
Ani Lestari ◽  
Nurliah ◽  
Baiq Hilda Astriana
Keyword(s):  
Aeromonas Hydrophila ◽  
Oreochromis Niloticus ◽  
Allium Sativum ◽  
Clinical Symptoms ◽  
Survival Rates ◽  
Garlic Extract ◽  
Study Program ◽  
Percent Survival ◽  
Randomized Design ◽  
Completely Randomized Design

Research on the effect of garlic extract (allium sativum) to treat tilapia (oreochromis niloticus) seeds which are infected with aeromonas hydrophila bacteria. This research was conducted for 14 days from 18 December to 31 December 2019 which took place at the Wet Laboratory of the Aquaculture Study Program, Mataram University, West Nusa Tenggara (NTB). This study used a completely randomized design (CRD) with an experimental method consisting of 5 treatments and 3 replications. The container used in this study was a 15 liter jar with a volume of 10 liters. The containers used are 15 units, where in treatment one (P1) using without soaking garlic extract and without being infected with Aeromonas hydrophila bacteria, treatment two (P2) without soaking garlic extract and being infected with Aeromonas hydrophila bacteria, (P3) using soaking onion extract white with a concentration of 1% and infected with Aeromonas hydrophila bacteria, (P4) using garlic extract immersion with a concentration of 1.5% and infected with Aeromonas hydrophila bacteria, (P5) using garlic extract immersion with a concentration of 2% and infected with Aeromonas hydrophila bacteria. The parameters observed during the study included survival rate (SR), relative percent survival (RPS), observation of clinical symptoms, and water quality. The results showed that giving garlic extract with different concentrations had a significantly different effect on survival rates and relative percent survival (RPS).

Garlic Extract (Allium sativum L.) Effectively Inhibits Staphylococcus aureus and Escherichia coli by Invitro Test

2020 ◽  
Vol 2 (2) ◽  
pp. 61-68
Author(s):  
Agnina Listya Anggraini ◽  
Ratih Dewi Dwiyanti ◽  
Anny Thuraidah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacterial Infections ◽  
Allium Sativum ◽  
Antibacterial Properties ◽  
Herbal Medicines ◽  
Garlic Extract ◽  
Dilution Method ◽  
Initial Stage

Infection is a disease caused by the presence of pathogenic microbes, including Staphylococcus aureus and Escherichia coli. Garlic (Allium sativum L.) has chemical contents such as allicin, alkaloids, flavonoids, saponins, tannins, and steroids, which can function as an antibacterial against Staphylococcus aureus and Escherichia coli. This study aims to determine the antibacterial properties of garlic extract powder against Staphylococcus aureus and Escherichia coli. This research is the initial stage of the development of herbal medicines to treat Staphylococcus aureus and Escherichia coli infections. The antibacterial activity test was carried out by the liquid dilution method. The concentrations used were 30 mg/mL, 40 mg/mL, 50 mg/mL, 60 mg/mL and 70 mg/mL. The results showed that the Minimum Inhibitory Concentration (MIC) against Staphylococcus aureus and Escherichia coli was 40 mg/mL and 50 mg / mL. Minimum Bactericidal Concentration (MBC) results for Staphylococcus aureus and Escherichia coli are 50 mg/mL and 70 mg/mL. Based on the Simple Linear Regression test, the R2 value of Staphylococcus aureus and Escherichia coli is 0.545 and 0.785, so it can be concluded that there is an effect of garlic extract powder on the growth of Staphylococcus aureus and Escherichia coli by 54.5% and 78.5%. Garlic (Allium sativum L.) extract powder has potential as herbal medicine against bacterial infections but requires further research to determine its effect in vivo.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals Inhibition Activity of Garlic (Allium sativum) Skin Aqueous Extract on Mastitis Causing Microorganisms

2020 ◽  
Vol 21 (1) ◽  
pp. 38
Author(s):  
Afduha Nurus Syamsi ◽  
Meyta Pratiwi ◽  
Aras Prasetiyo Nugroho
Keyword(s):  
Staphylococcus Aureus ◽  
Candida Albicans ◽  
Aqueous Extract ◽  
Design Research ◽  
Inhibition Activity ◽  
Animal Science ◽  
Minimum Concentration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Streptococcus Mutants

Mastitis in dairy caused by microorganisms, e.g. Staphylococcus aureus and Candida albicans, is a serious problem due to its effect in decreasing quality and quantity of milk production up to 53.5%. Mastitis precautions are generally carried out using iodine solution and has risk leaving residue both on the udder and milk produced. Natural antimicrobial compounds need to be developed to solve iodine residues. An alternative natural ingredient that can be used is the skin of garlic which is known contains allicin, that is able to inhibit the growth of pathogenic microorganisms. This completely randomized design research by applying Kirby-Bauer method, aimed to identify the effect and concentration of garlic skin extracts that are effective against the growth of Staphylococcus aureus, Streptococcus mutants, Escherichia coli and Candida albicans. Research was done in 6 months in Faculty of Animal Science and Faculty of Biology Unsoed, and the datas were analyzed using ANOVA. Garlic skins were extracted using aquadest to three concentrations i.e. 5%, 10% and 15%, and were tested on to mastitis-causing microorganisms growth. The results showed the extract of garlic skins using aquadest has high potency in inhibiting the growth of mastitis-causing microorganisms. Based on the results, aqueous extract of garlic skin has inhibition activity with minimum concentration 5-10%.

scholarly journals THE EFFECT OF CORONA INCANDESCENT PLASMA RADIATION AND STORAGE TEMPERATURE ON THE VIABILITY OF GARLIC SEEDS (ALLIUM SATIVUM L. LUMBU KUNING VARIETY)

2021 ◽  
Vol 5 (1) ◽  
pp. 11-17
Author(s):  
Febiasasti Trias Nugraheni ◽  
Erma Prihastanti ◽  
Endah Dwi Hastuti
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Storage Temperature ◽  
Germination Percentage ◽  
Plasma Radiation ◽  
Agricultural Commodity ◽  
Time Duration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Garlic (Allium sativum L.) is an agricultural commodity which is widely consumed by the community. The obstacle experienced in cultivation is that a relatively long dormancy period of about 6-7 months. The dormancy of garlic seeds occurs because the embryo has not yet been fully formed, and the growth hormone and inhibitory hormone are not balanced. The methods used to break dormancy and accelerate germination are by using corona incandescent plasma radiation and storage temperature. The research utilized factorial Completely Randomized Design (CRD), consisting of six treatments with five replications. The first factor was the corona incandescent plasma radiation carried out on the garlic seeds ‘Lumbu Kuning’ variety with time duration of 0, 15, and 30 minutes. The second factor was storage temperature comprising of room temperature and cold temperature of 7oC stored for 30 days. Viability parameters observed are germination percentage dan the length of sprouts. The data were analyzed by using ANOVA followed by the DMRT test at the 95% confidence level. The results showed that corona incandescent plasma radiation influenced the germination percentage using plasma radiation for 15- 30 minutes.

The effects of glyphosate and triclopyr on common bryophytes and lichens in northwestern Ontario

1999 ◽  
Vol 29 (7) ◽  
pp. 1101-1111 ◽  
Author(s):  
Steven G Newmaster ◽  
F Wayne Bell ◽  
Dale H Vitt
Keyword(s):  
Species Richness ◽  
Community Dynamics ◽  
Herbicide Application ◽  
Northwestern Ontario ◽  
Application Rates ◽  
Open Forest ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Relationship

The effects of two silvicultural herbicides (Vision®, Release®) on bryophytes and lichens were studied in a harvested boreal mixedwood ecosystem. A completely randomized design with 115 plots of 1 m2 allowed direct comparison between herbicides and their effects on community dynamics. Regression models were used to analyze the relationship between herbicide application rates (0.71-6.72 kg active ingredient/ha) and changes in bryophyte and lichen abundance and species richness for 2 years following herbicide application. Results showed that bryophyte and lichen abundance and species richness decreased after herbicide treatments. In general, herbicide applications reduced the diversity of forest mesophytes and weedy colonizers to an ecosystem with only a few species of colonizers. A combination of clustering techniques and ANOVA were used to divide bryophytes and lichens into three ecologically defined response groups: herbicide-tolerant colonizers, semi tolerant long-term stayers from dry open forest, and sensitive forest mesophytes.

Stability of Black Garlic Extract on Various pH and Temperature

2020 ◽  
Vol 7 (1) ◽  
pp. 17
Author(s):  
Putu Eka Yudhayanti ◽  
I Dewa Gde Mayun Permana ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Garlic Extract ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Processing Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
New Compounds

Black garlic is a garlic that experiences warming at a certain temperature and time to find higher antioxidant activity. This research aimed to know effect of antioxidant content’s stability of extract BG to pH and temperature. The experimental design used in this research was a completely randomized design with replication, which consisted of two factors. The first factor was pH (4, 6 and 8). The second factor was temperature (30, 50 and 70ºC). Data were analyzed with analysis of variance, followed by Duncan test. The results showed that pH and processing temperature very influential to antioxidant activity, total phenolic and total flavonoid. The results showed that the best treatment was pH 4 and temperature 30ºC which the best resulted antioxidant activity, total phenolic and total flavonoid that stablest. The resulted of antioxidant activity, stability of total phenolic and total flavonoid that were 75,13%, 42,47% and 77,71%. The treatment of pH and processing temperature change compounds of extract black garlic. Myricetin and quercetin appeared on treatment pH 4 with temperature 30ºC and pH 8 with temperature 70 ºC. The treatment of pH and processing temperature of black garlic extract reduced antioxidant activity, total phenol and total flavonoid. pH and temperature form new compounds.

Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Arif Fadhilah ◽  
Cut Aida Fitri ◽  
Amhar Abubakar
Keyword(s):  
Protein Content ◽  
Allium Sativum ◽  
Fat Content ◽  
Meat Weight ◽  
Buffalo Meat ◽  
Randomized Design ◽  
Quality Testing ◽  
Completely Randomized Design ◽  
Banda Aceh

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0 % (kontrol), perlakuan P1 adalah pemberian 10 % bawang putih dari berat daging, perlakuan P2 adalah pemberian 15 % bawang putih dari berat daging, perlakuan P3 adalah pemberian 20 % bawang putih dari berat daging. Parameter yang diamati dalam penelitian ini adalah Kandungan protein dan Kandungan lemak. Hasil penelitian menunjukkan bahwa sie balu daging kerbau yang diberi berbagai persentase bawang putih berpengaruh sangat nyata (P0,01) terhadap kandungan protein dan kandungan lemak.A Quality Testing of Cured Buffalo Meat by Giving a DifferentPercentage of Garlic (Allium sativum)The purpose of this study was to observe the Quality Testing of Cured Buffalo Meat by Giving Different Percentage of Garlic (Allium Sativum). This study used Completely Randomized Design (RAL) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight, P2 treatment was given 15% garlic of the meat weight, P3 treatment was given 20% garlic of the meat weight. The parameters observed in this study were the content of protein and fat. The results showed that cured buffalo meat which was given various percentage of garlic had a significant effect (P 0,01) on protein content and fat content.

EFFECTIVITY OF GARLIC ( Allium sativum L ) EXTRACT ON BUTTERFLY-SHAPED DRY GREATER SCISSORTAIL ( Rasbora caudimaculata) QUALITY IMPROVEMENT

2017 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Juhana Suhanda ◽  
Agustiana Agustiana
Keyword(s):  
Water Content ◽  
Salt Solution ◽  
Allium Sativum ◽  
Information Source ◽  
Analysis Data ◽  
Garlic Extract ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Processed Products

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory, UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting.It used a Complete Randomized Design with 4 treatments each of which with 3 replications. Treatment O was taken as control, 5% salt solution immersion, A: immersion in 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlic extract.  Data included chemical test, such as water content, fat, and protein, and organoleptic test, such as taste, aroma, color, and texture.Results showed that the lowest mean water content was found in treatment B, 16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greater scissortail. The organoleptic test reflected that the panellists preferred the taste and aroma of the dry butterfly great scissortail at treatment C, treatment O for color, and treatment A for texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.

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