Qualitative Analysis of Rhodamine B in Shrimp Paste at Sumbawa Besar City Markets Using Thin Layer Chromatography

Terasi biasa diberi pewarna merah agar lebih menarik. Tahun 2013, pernah ditemukan Rhodamin B dalam produk terasi yang beredar di pasar kabupaten Sumbawa Barat. Rhodamin B adalah pewarna merah yang dilarang digunakan untuk makanan. Diantara berbagai produk terasi yang dijual di Sumbawa, terasi khas asli Sumbawa yaitu terasi Empang, perlu dijaga keamanannya agar dapat lebih dipromosikan. Tujuan penelitian ini adalah membuktikan bahwa terasi yang dijual pasar kota Sumbawa Besar tidak mengandung Rhodamin B. Metode yang digunakan untuk identifikasi Rhodamin B adalah kromatografi lapis tipis (KLT). Penelitian ini menggunakan silika gel 60 F254 sebagai fase diam dan fase gerak terpilih yaitu N-butanol:etil asetat:amonia 25% (10:4:5). Sampel adalah produk terasi yang dijual di Pasar Kota Sumbawa Besar, periode sampling bulan Februari dan Maret 2021. Preparasi sampel terasi dengan cara diekstraksi menggunakan etanol dan volume ekstrak yang ditotolkan pada lempeng KLT adalah 2 μl. Parameter validasi metode yang diuji adalah spesifisitas/selektifitas dan batas deteksi (LOD). Hasil penelitian menunjukkan metode ini spesifik untuk Rhodamine B yaitu Rf 0,69, profil spektra yang sama antara baku dan sampel yang diadisi Rhodamin B. Resolusi (Rs) antara noda Rhodamin B dengan noda terdekat lain dalam sampel adalah >1,5. Panjang gelombang serapan maksimum Rhodamin B adalah 544 nm. Nilai LOD sebesar 4,14 ng. Hasil identifikasi terhadap 10 sampel yang terdiri dari 3 sampel terdaftar di BPOM dan 7 sampel tidak terdaftar di BPOM tidak terdeteksi adanya Rhodamin B. Kesimpulan dari penelitian ini adalah semua sampel terasi yang dijual di pasar kota Sumbawa Besar tidak terdeteksi mengandung Rhodamin B.

The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923

The main ingredients of roselle (Hibiscus sabdariffa L.) which have antioxidant and antibacterial effect were anthocyanins, and flavonoids. Flavonoid compounds were unstable at high temperatures. Meanwhile, the processing of roselle extract powder into ready-to drink or food preparations generally requires the thermal processes. The aims of this study were to determine the effect of temperature and heating time of roselle extract powder solution on the inhibition of microbial growth of Staphylococcus aureus ATCC 25923. The method of this study uses a ready-to- process roselle powder extract sample. The roselle extract powder solution in a screw cap tube was heated at a temperature of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C on a waterbath, with heating times at each temperature were 15 minutes and 30 minutes. Anti bacterial activity of the sample solution was measured based on the ability to inhibit the growth of Staphylococcus aureus ATCC 25923 by the agar-well diffusion method. The inhibition zone of the sample was measured by caliper. The result of this study showed that inhibition zones caused by the sample that had been heated at those temperature for 15 minutes were 9.55±0.70 mm, 9.53 ±0.04 mm, 9.70±0.14 mm, 9.68±0.24 mm, 10.10±0.14 mm, and 10.25±0.21 mm. Meanwhile, after heating for 30 minutes the inhibition zones were 10.08±0.25 mm, 10.20±0.28 mm, 10.43±0.18 mm, 10.08±0.18 mm, 10.78±0.04 mm, 9.70±0.14 mm. Two ways statistical test ANOVA Randomized Control Block Design with 95% confidence level was used to prove that there was a significant difference berween the mean inhibition zones of each sample. The conclution of this research was, the temperature in the range of 40 -90 oC has no effect on the anti-bacterial activity of the sample. However, the heating time of the sample affected the antibacterial activity of the roselle extract powder solution against Staphylococcus aureus ATCC 25923.

Validation Of Spectrophotometry-Visble Method On The Determination Of Borax Levels In Meatballs

Borax, in illictic additive substance, is added on certain food product as a e preservative and rubbery. Therefore, the determination of borax in the food product such as meatball is very impotant in view of meatball is a food product often consumed by community. Vis- Spectrophotometric method with curcumine 0.125% as a reagent and glacial acetic acid-sulphuric acid has been used for determination of borax in this research. Curcumin reagent was selected because sensitivity of the method and the reproducibility of the results are affected by quality of the reagent other than rigorous observance of the reaction conditions (temperature, time, reagent quantities). Glacial acetic acid- sulphuric acid was used to create acid condition, so that curcumin and boron form a violetred 2:1 complex called rosocyanin. The optimum result was obtained when 1/. ml solution of 0.125% curcuumin and 1.0 ml concentrated sulphuric acid were added and the absorbance was measured after 70 minutes at 547 nm. The results showed linear regression y = 1.3127x – 0.0994, r = 0.9690 > r table (n = 5) is 0.878 and p = 0.007 (p< 0.01) and Vxo is was 15,53%. The detection limit and quantitation limit were 9.7.10-4 ppm and 2.94. 10-3 ppm respectively. The recovery and coefficient variation were 47.56%±3,92%. Determination of borax in three meatball samples which were taken from a location in Surabaya showed that the sample contained borax with concentration of 0.0205; 0.0151; 0.0210 (% w/w) respectively.

Validation of UV Spectrophotometry Method for Determination of Lopinavir and Ritonavir Simultaneously

Lopinavir and ritonavir are anti-viral compounds that have similar chemical structures and overlapping UV spectral profiles. The combination of these two compounds is being promoted as an anti-COVID19 drug. Determination of these two compounds simultaneously using UV spectrophotometry method requires special technique so that the result will be valid. The purpose of this study was to obtain a suitable analytical technique using UV spectrophotometry for the determination of lopinavir-ritonavir simultaneously that fulfill the method validation requirement. In this study, the simultaneous equation technique, absorptivity comparison factor, and first derivative technique were used to overcome the effect of lopinavir/ritonavir absorbance at selected wavelengths for determination of each compound simultaneously. The one-way ANOVA statistical test was used to compare the result of the three analytical techniques. The results showed that the three techniques fullfilled the AOAC requirements for selectivity and linearity. The accuracy and precision test result have not met the requirements of the AOAC method validation. Statistically. the one-way ANOVA analysis showed there was a significant difference between the mean recovery of lopinavir using the absorptivity factor and first derivative technique. Whereas, there was no significant differences among the mean of ritonavir recoveries that were determined using those three techniques. As conclusion, that the UV spectrophotometric method using the simultaneous equation technique, the absorptivity factor technique, and the derivative technique for assaying the lopinavir and ritonavir simultaneously met the requirements for selectivity and linearity parameters. However, the accuracy and precision have not met the requirements. The first derivative technique is suitable for further developed for ritonavir and lopinavir determination simultaneously

Solid Soap Formulation with Ethanol Extract of Ginger Rhizome (Zingiber officinale Rosc.) Combination of Virgin Coconut Oil (Vco) and Palm Oil

Soap is a type of cleaning product that is used to clean dust, oil, dirt, germs, and bacteria that stick to the skin. Ginger is a plant that contains a wide range of antibacterial compounds including E. Coli, Staphylococcus aureus, B. Cereus, L monocytogenes and Candida albicans bacteria. Soap is made by chemically reacting sodium or potassium compounds with fatty acids derived from vegetable oil or animal oil. This study aims to determine the physical characteristics of solid soap with ginger rhizome extract with a combination of coconut oil and palm oil and analyze the panelist’s response to the soap produced. In the third week of observation, it is known that the water content ranges from 0,07%-0,1% with foam stability 71,11%-88,23% and pH 8,96-9,08. The most preferred solid soap based on the response of the panelist is soap from a mixture of coconut oil and palm oil with a ratio of 15:5.

Antioxidant and inhibitory activity of Roselle Extract (Hibiscus sabdariffa L.) against Methicillin-Resistant Staphylococcus aureus (MRSA)

Background: Hibiscus sabdariffa known as roselle, which belongs to the family Malvaceae, grows in sub-tropical and tropical region including Indonesia. Several studies have reported the benefits of roselle for health. Roselle extract has been shown to have antibacterial effect as a support for antibacterial therapy, especially for case of antibiotic resistance, and antioxidant effect which can neutralize free radicals. Purpose: The aim of this study was obtaining the minimum inhibitory concentration (MIC) and inhibition concentration (IC50) of roselle extract. Methods: Antibacterial effect of roselle extract against Methicillin-Resistant Staphylococcus aureus (MRSA) was tested in nutrient agar media using diffusion method. Antioxidant activity of roselle extract was performed by DPPH. The violet color of DPPH solutions that was reduced by roselle extract were measured using visible spectrophotometer at the wavelength of 516 nm. Result: The result of this study obtained the (MIC) and IC50 of roselle extract were 2,5% and 1251±202,32 ppm, respectively. Conclusion: It can be concluded that roselle extract have antibacterial effect against MRSA and antioxidant effect.

Produksi Enzim Fibrinolitik Tempe oleh Rhizopus oryzae FNCC 6078

ackground Rhizopus oryzae FNCC 6078 had been evaluated producing fibrinolytic enzyme under solid state fermentation. Soybean had been used to produce fibrinolytic enzyme through fermentation in tempeh. The main purpose of this study was to reveal optimum condition for fermentation. The parameters of the condition were inoculum volume, incubation period and temperature. Optimum condition was defined by maximum fibrinolytic activity. Methode Fibrinolytic activity was measured using spectrophotometry at 274 nm. Result optimum condition for producing fibrinolytic enzyme was 1,5 mL volume of inoculum of Rhizopus oryzae suspension in 25%T, 42 hours for incubation period and 35oC temperature incubation.

Media Modification Lactobacillus casei Strain Shirota with Skim Milk Enriched Green Coconut Water and Corn Starch

Bacteria need a medium that can play an important role in their growth. One example of a medium is the medium De Mann Rogosa and Sharpe (MRS) which is a specific medium for the growth of lactic acid bacteria. The use of MRS media on an industrial scale is ineffective due to its relatively high price. The purpose of this study was to find out the effect of skim milk media enriched with green coconut water and cornstarch on the growth of Lactobacillus casei bacteria. The type of research conducted is experimental research with post test only control group design where there are two groups, namely the control group and the experimental group. The experimental group consisted of 3 types of samples, namely skim milk and green coconut water, skim milk and cornstarch, as well as skim milk and green coconut water and cornstarch. The comparison of treatment levels for each sample was 1:2 and 1:3 and analyzed, including bacterial growth curves, growth speed and bacterial generation time. From each concentration, the results found that the addition of green coconut water and cornstarch had a significant effect on the growth of Lactobacillus casei (P˂0.01) to the speed of growth and generation time. It was concluded that the higher the concentration added it can accelerate the growth of Lactobacillus casei.

Anti-bacterial activity of Rosela Flower Extract (Hibiscus sabdariffa L.) against Extended-Spectrum Beta-Lactamase (ESBL) Eschericia coli

Roselle (Hibiscus sabdariffa L.) contains cyanidin-3-rutinoside, delphinidin, delphinidin-3-monoglucoside, cyanidin-3-monoglucoside, cyanidin-3-sambubioside, cyanidin-3,5-diglucoside may inhibit the growth of Extended-Spectrum-Beta-Lactamase (ESBL) Escherichia coli, but there is no research reported the determination of MIC of Roselle (Hibiscus sabdariffa L.) extract powder against ESBL E.coli ATCC 6110 and ATCC 5949 and their potency ratio compared to meropenem. This study aimed to determine the MIC of Roselle flower extract powder on the growth of ESBL E. coli ATCC 6110 and ATCC 5949 and determine the potency ratio compared to meropenem. This study used two methods in determining MIC, namely the agar diffusion method and the dilution method with Nutrient Agar media which was incubated at 37 ±1°C for 24 hours, while the determination of the potency ratio was carried out by diffusion method with the same media which was incubated at 37 ±1°C for 24 hours. The results obtained were diameter of inhibition zone (mm) which were then observed and analyzed to calculate the potency ratio. The results showed that the MIC of Roselle flower extract powder was obtained at a concentration of 12,500 ppm by diffusion method and at a concentration of 3,125 ppm by dilution method with 24 hours incubation at 37 ± 1o C and the potency ratio of Roselle flower extract powder compared to meropenem was 89.7% and 97.97% against ESBL E.coli ATCC 6110 and ESBL E.coli ATCC 5949 respectively.

Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus

Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).