Dental caries requires operative techniques such as pulp devitalization, but pulp devitalization materials that are often used by dentists have serious adverse effects that need to be considered, such as gingival injury and alveolar bone necrosis. Hence, the aim of the present study was to evaluate and formulation of herbal alternatives to pulp devitalization from a combination of Jatropha curcas (Jatropha curcas L.) and red betel leaf extract (Piper crocatum) in the form of a paste and then conducting physical evaluation tests, Cyclooxygenase-2 (COX-2) tests, and also histopathological picture tests to the sample. The formulation of the pasta sample was carried out by the trituration method. Formulation I (FI) contained 25% of Jatropha resin, 0.25% red betel leaf extract, and 25% Jatropha resin, 0.5% red betel leaf extract for Formulation II (FII). The paste produced was then evaluated for physical properties which consisted of organoleptic, homogeneity, pH, spreadability, adhesion, and in vivo anti-inflammatory effect (animal models). In the COX-2 expression test, FI has a COX-2 expression percentage value of 0.38% and a COX-2 suppression percentage value of 0.62%, while FII has a COX-2 expression percentage value of 0.59% and suppression of COX-2 of 0.41%. The optimal concentration of the paste formulation is the paste with a combination of 25% jatropha latex and 0.25% red betel leaf extract had been shown to have potential as an alternative to pulp devitalization.This is an open access article under the CC-BY-SA license.
The number of microorganisms will have a detrimental effect on health. The importance of cleaning hands before doing activities is a priority at this time. The use of hand sanitizer has become an option other than washing hands. Optimization of hand sanitizer formulations from natural ingredients with antibacterial effect is an alternative. Betel leaf and cinnamon bark are examples of ingredients. The combination of betel leaf extract and cinnamon bark extract will be used in optimizing the hand sanitizer preparation formula. This study aims to determine the optimal formula using a combination of extracts that can be used for hand sanitizer formulas. In this study, in vitro tests were conducted and the characteristics of hand sanitizer preparations containing extracts of betel leaf (Piper betle L.) and cinnamon bark (Cinnamomum burmanii) were tested using an experimental research design. The results of the test data in the form of an antibacterial activity inhibition zone, then analyzed using the One Way ANNOVA method and then continued with the Post Hoc LSD method with p < 0.05. The antibacterial test results showed that formulas A, B and C produced inhibition zone diameters of 9.3, 12.4 and 18.5 mm, respectively. Based on standard, the inhibitory power of bacteria is categorized into medium (A) and large (B & C). The statistical test showed that there was no significant difference in all samples (p > 0.05). The hand sanitizer formula using a combination of natural ingredient extracts will be an alternative for the manufacture of its products.
Infectious disease is a major health problem with a relatively high mortality rate. Indonesia is rich in natural ingredients that have potential as antibacterials, one of which is the Karamunting plant (Rhodomyrtus tomentosa). Several studies on this plant have been conducted to observe its activity as an antibacterial. This study aims to determine the antibacterial activity of Karamunting plants using the literature review method. The literature search method uses journals from the Google Scholar, Pub Med and Elsevier databases. Each journal is determined based on inclusion and exclusion criteria. Journals that meet the inclusion criteria are descriptive and explained in detail. From the journals obtained, there were 11 journals that met the criteria. Karamunting plants (Rhodomyrtus tomentosa) contain secondary metabolites namely flavonoids, glycosides, saponins, tannins, triterpenoids, steroids, acylphloroglucinol (rhodomyrtone, tomentosone, rhodomyrtosone) and meroterpenoids (rhotomentodiones). Antibacterial activity test using the diffusion method showed an optimum inhibition zone diameter of 21.5 mm against Staphylococcus aureus bacteria in the ethyl acetate fraction of Karamunting leaves with a concentration of 600 mg/ml, while using the microdilution method of ethanol extract of Karamunting leaves the minimum inhibition level was 0.5 µg/ml on Staphylococcus aureus bacteria. The leaves’ part presents the best antibacterial activity.
Background: Yogurt, completed with lactic acid bacteria, can inhibit the growth of Escherichia coli. The flavonoids, tannin, and saponin of the Muntingia calabura L. plant showed antibacterial activity. The present study aims to observe the effect of the addition of Muntingia calabura L. fruit extract to yogurt on the activity of Escherichia coli. Objectives: The study was an experimental study with the treatment of addition of Muntingia fruit extract infusion with various concentrations (12.5 %, 25%, 50%, 75%, and 100% with three times replications) to the cow-milk-based yogurt. Material and Methods: The staining reagents were used for the phytochemical screening. The Mixed Muntingia Yogurt (MMY) was then centrifuged to obtain supernatant. The antibacterial activity was tested using the disc diffusion method by observing the diameter of the inhibition zone. Plain yogurt was used for the negative control and Cefotaxime for the positive control. Results: In Muntingia fruit extract, flavonoids, tannin, steroid, phenol, and saponin have been observed. The MMY showed antibacterial activity toward E. coli as indicated by the various diameter of inhibition zones of 5.03± 2.66 mm, 4.95± 0.39 mm, 5.68± 0.84 mm, 8.02± 1.45 mm, and 15.73± 1.60 mm for the Muntingia addition concentration of 12.5 %, 25%, 50%, 75%, and 100%, respectively. The diameter of the inhibition zone of negative control was 3.95 mm, while positive control was 45.60 mm. Conclusions: The addition of Muntingia calabura L. fruits extracts to yogurt at concentrations of 75% and 100% could inhibit the growth of E. coli bacteria as categorized for medium and strong inhibitory, respectively.
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