Bawang putih tunggal dan madu merupakan bahan alami yang dapat digunakan sebagai antibakteri. Bawang putih memiliki kandungan minyak atsiri, allicin, dan beberapa senyawa sulfur yang diduga memiliki kemampuan sebagai antibakteri, sementara pada madu terdapat kandungan hidrogen peroksida sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui daya hambat dan pengaruh waktu perendaman dari Bawang Putih Tunggal (Allium sativum L.) hasil fermentasi madu terhadap pertumbuhan bakteri Escherichia coli. Uji daya hambat menggunakan metode difusi cakram dengan sampel perasan bawang putih tunggal (Allium sativum L.) hasil fermentasi madu pada pekan ke-2, 3, dan 4, kontrol positif (amoxicillin injeksi 0,01%), kontrol negatif (aquadest steril), dan pembanding (perasan bawang putih tunggal yang tidak direndam dengan madu). Hasil yang diperoleh menunjukkan bahwa bawang putih tunggal (Allium sativum L.) hasil fermentasi madu memiliki rata-rata diameter daerah hambat pada pekan 2, 3 dan 4 sebesar 11,70 mm, 12,88 mm dan 13,88 mm. Uji statistik One Way Anova memiliki nilai signifikansi 0,000 artinya rata-rata daya hambat tiap perlakuan yang dilakukan berbeda secara signifikan sementara itu hasil uji Pearson memiliki nilai Sig.(2- tailed) sebesar 0,002 berarti terdapat hubungan antara waktu perendaman terhadap daya hambat yang dihasilkan. Kesimpulan: Bawang putih tunggal hasil fermentasi madu mempunyai daya hambat terhadap pertumbuhan bakteri Escherichia coli dan terdapat pengaruh waktu perendaman terhadap daya hambat pertumbuhan bakteri Escherichia coli.
Ethanol extract from the leaves of Morus alba, an herb, has been widely used for medicine, including commercial formulations. This study aims to compare the characteristics of NADES extract using the MAE method and the maceration method. Mulberry leaf simplicia (Morus alba. L) ethanol extract was made with various ethanol concentrations of 50%, 60%, 70%, 80%, and 90%, and NADES (Natural Deep Eutectic Solvents) extract with a solvent ratio of 1:20 and 1: 30 on the MAE (Microwave Assisted Extraction) method with a time of 5 and 10 minutes. Measurement of total flavonoid content and total phenolic content was carried out by UV-vis spectrophotometry with quercetin and gallic acid as reference standards. The results showed that the ethanol extract with ethanol concentrations of 50%, 60%, 70%, 80%, and 90% had an average total flavonoid content; and total phenolic: 0.73%, 0.9%, 1.32%, 1.18%, 0.77%; total phenolic 96.789 mg/g, 71.262 mg/g, 126.465 mg/g, 116.643 mg/g, 93.366 mg/g. NADES extract with a solvent ratio of 1:20 at MAE 5" and 10" minutes obtained flavonoid levels of 0.36%, 0.4%, and total phenolic levels of 36.099 mg/g; 75.621 mg/g. While a ratio of 1:30 with an MAE time of 5" and 10" minutes, the flavonoid content was 0.44%; 0.48%, and the total phenolic content of 61.884 mg/g; 121.237 mg/g. Results of water-soluble essence of ethanol extract; NADES is 26%–31%; 21–24%. Result of ethanol soluble extract content of ethanol extract; NADES is in the range of 36%–42%; 85%–86%. Result of the specific gravity of ethanol extract; NADES is in the range of 0.82 g/mL–0.95 g/mL; 1.08 g/mL–1.18 g/mL. The ethanol extract pH test results were; NADES in the range 6.90–7.01; 7.59–7.89.
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