Antibacterial Activity of Combination of Ethanol Extract of Pepermine Leaves (Mentha piperita L.) and Amikacin Against Klebsiella pneumonia, Staphylococcus aureus, and Escherichia coli

Peppermint leaves have been known to have antibacterial and antifungal activity. Amikacin is a semisynthetic derivative of kanamycin which is active against both Gram-positive and Gram-negative enteric bacteria. The combination of plant extracts with antibiotics is one way or alternative to overcome bacterial resistance to antibiotics. The purpose of this study was to determine the combined effect of the ethanolic extract of peppermint (Mentha piperita L.) and amikacin against Klebsiella pneumonia, Staphylococcus aureus, and Escherichia coli as well as the compounds contained in the ethanolic extract of peppermint (Mentha piperita L.) leaves. Antibacterial activity was tested using the disk diffusion method (Kirby Bauer) and the phytochemical screening test using the tube test method. The concentration of peppermint leaf ethanol extract for the combination test was 200 mg/mL and 400 mg/mL, for the concentration of amikacin used was 5 mg/mL with three comparisons made, namely 25:75, 50:50, and 75:25. The results showed a synergistic effect with the largest inhibition zone diameter at a ratio of 25:75 at a concentration of 200 mg/mL, which was 36.25±2.5 mm on Klebsiella pneumonia bacteria. While at a concentration of 400 mg/mL the diameter of the largest inhibition zone was 40±1.63 mm in Klebsiella pneumoniae bacteria with a ratio of 75:25. The results of statistical tests using the t-test showed a significance value of 0.000 0.05 so that there was a significant difference in the administration of each concentration to the resulting inhibition zone. The results of the phytochemical screening test contained alkaloids, phenolic compounds, flavonoids, tannins.

Correlation of Phenolic Content of Multiflora Honey from Malang and Alastuwo to Activity Antioxidant Using DPPH (2.2-Diphenyl-1-Pickrylhydrazyl)

Honey contains various compounds that function as antioxidants, one of which is phenolic compounds. The purpose of this study was to determine the correlation between the phenolic content of multiflora honey from Malang and Alastuwo on antioxidant activity using the DPPH method (2,2-Diphenyl-1-picrylhydrazyl). Qualitative test of phenolic compounds with FeCl3 color reagent, determination of total phenolic content by UV-Vis spectrophotometry using Folin-Ciocalteu method and antioxidant activity test using DPPH method (2,2-Diphenyl-1-picrylhydrazyl). The results showed that qualitatively Malang and Alastuwo honey contained phenolic compounds. The total phenolic content of Alastuwo honey was 0.0278 ± 0.0010 mg GAE/g and Malang honey was 0.0301 ± 0.0004 mg GAE/g. The results of the antioxidant activity test showed that Alastuwo honey had weak antioxidant activity (IC50 of 393.37 ± 10.28 ppm), Malang honey had moderate antioxidant activity (IC50 of 217.20 ± 6.61 ppm) and vitamin C had strong antioxidant activity. (IC50 is 2.22 ± 0.19 ppm). The total phenolic content of Alastuwo and Malang honey correlates with its antioxidant activity.

Antioxidant Activity of Sunflower (Helianthus Annuus l.) Ethanolic Extract with DPPH Method and Determination of Total Phenolic and Flavonoid Levels

Sunflower (Helianthus annuus L.) is believed to have antioxidant properties. Currently, there are many studies examining compounds that have benefits as antioxidants and are safe for health. However, the sunflower only examined the antioxidants in sunflower seeds. This study aims to determine the antioxidant activity of ethanol extract of flowers, bark, and leaves of sunflowers. The antioxidant activity test using the DPPH method showed the highest antioxidant activity was found in the leaf extract (Helianthus annuus L.) with an IC50 value of 48.841 ppm. The highest phenolic content was found in leaf samples with a value of 35.149 mg gallic acid equivalent/gram extract and the highest determination of flavonoid levels was found in leaf samples with a value of 10.917 mg quercetin equivalent/gram extract.

Cytotoxicity of Mangrove Leaves (Rhizophora) Ethanolic Extract on Cancer Cells

Cancer is a disease that can attack any part of the body when the abnormal cells begin to grow uncontrollably beyond the limit, then attack the connected parts of the body and spread to other organs. The mangrove (Rhizophora) is a herbal plant that can be used as a treatment for various diseases, one of which is cancer. The mangrove (Rhizophora) plant contains phytochemicals ranging from fruit, seeds, leaves and roots. This review article aims to examine the cytotoxicity effects of mangrove (Rhizophora) plants on cancer cells. The library sources in this article review use the Google Scholar and PubMed databases. The inclusion criteria used were articles containing the cytotoxic test of mangrove (Rhizophora) with the last 10 years of publication (2011-2020), original research, there were results of anticancer activity in the form of IC50 and research using mangrove (Rhizophora). plant extracts. The exclusion criteria used were articles that did not contain a full text, used plants with different genus, did not have an IC50 value and were not original research. From the journals that have been analyzed, it can be said that the extract of the mangrove (Rhizophora) plant can be developed for cancer treatment. The mangrove (Rhizophora) plant has cytotoxic activity because it contains active compounds in the form of phenolic, flavonoids and terpenoids. Based on the results of the cytotoxic test of mangrove (Rhizophora) extract, the plant parts that have the strongest cytotoxic effect are fruit.

Formulation of Mouthwash Preparations Ethanol Extract of Coffee Beans Roasted Robusta (Coffea canephora) and Effectiveness Test on Bacteria Streptococcus mutans

Dental caries can be caused by Streptococcus mutans bacteria. Robusta coffee bean extract has an inhibitory effect on the growth of Streptococcus mutans bacteria. Compounds that have antibacterial activity are chlorogenic acid (CGA), caffeine, caffeic acid and trigonelline. Robusta coffee bean extract has the potential to be formulated into mouthwash. This study aims to make a mouthwash formula with the active ingredient of roasted Robusta coffee extract and then evaluate the preparation and test its effectiveness against S. mutans bacteria. Mouthwash preparations were made in 3 formulas with different glycerin concentrations, namely 5%, 10%, and 15%. The stability test of the preparation used the treatment before and after the forced condition. Bacterial inhibition test using agar diffusion method with the positive control, namely commercial mouthwash Chlorhexidine and negative control mouthwash formula without extract content. Data analysis used the Kruskal-Wallis test to determine the differences in each treatment, and the Mann-Whitney test to see which treatment groups were significantly different. The results of the evaluation of the stability of the preparation showed that the three formulations of the mouthwash of roasted Robusta coffee bean extract had organoleptic stability, pH, and viscosity. The results of the inhibitory effectiveness test showed that the mouthwash formulation of formula 1 produced an inhibition zone of 1.6 mm, formula 2 of 2.1 mm, formula 3 of 2.4 mm, positive control of 6.8 mm, and negative control did not produce obstacles zone. It can be concluded that the three mouthwash formulas have antibacterial activity in the weak category (5 mm). The concentration of glycerin in the formula had no significant effect on the stability of the preparation and the antibacterial effectiveness of S. mutans. The results of the inhibitory effectiveness test showed that the mouthwash formulation of formula 1 produced an inhibition zone of 1.6 mm, formula 2 of 2.1 mm, formula 3 of 2.4 mm, positive control of 6.8 mm, and negative control did not produce obstacles zone. It can be concluded that the three mouthwash formulas have antibacterial activity in the weak category (5 mm). The concentration of glycerin in the formula had no significant effect on the stability of the preparation and the antibacterial effectiveness of S. mutans. The results of the inhibitory effectiveness test showed that the mouthwash formulation of formula 1 produced an inhibition zone of 1.6 mm, formula 2 of 2.1 mm, formula 3 of 2.4 mm, positive control of 6.8 mm, and negative control did not produce obstacles zone. It can be concluded that the three mouthwash formulas have antibacterial activity in the weak category (5 mm). The concentration of glycerin in the formula had no significant effect on the stability of the preparation and the antibacterial effectiveness of S. mutans.