Aktivitas Antibakteri Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Terhadap Staphylococcus epidermidis

Lestari, Helda Dwiya; Asri, Mahanani Tri

doi:10.26740/lenterabio.v10n3.p302-308

Cited by 2 publications

(2 citation statements)

References 18 publications

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“…The results of the antibacterial inhibition test from the liquid hand washing soap sample obtained the average diameter of the inhibition zone at each concentration; namely a 3% concentration of 8.27 mm, 6% concentration of 10.55 mm, and 9% concentration of 11.16 mm and the soap base control has no inhibition zone. This is in line with research conducted by Utami (2020), which states that the greater the concentration in each formulation, the greater the inhibition of the bacteria (Maramis & Asri, 2022;Mulyani & Hendick, 2022;Mudjahid et al, 2022).…”

Section: Resultssupporting

confidence: 89%

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

Wahdaniah,

Sabolakna,

Ramadhanti

et al. 2024

jppipa, pendidikan ipa, fisika, biologi, kimia

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Bay leaf (Syzygium polyanthum) is known as a complement to cooking spices, also used by the community for treatment. The content of antibacterial compounds from bay leaves such as alkaloids, flavonoids, saponins and tannins which can inhibit bacterial growth. This study aims to determine the effect of hand washing liquid soap with bay leaf extract on the growth of Escherichia coli bacteria. This study uses a Quasi Experiment research design. The population in this study is located on Jalan Atot Ahmad, West Pontianak District. The sample used was liquid hand washing soap with bay leaf extract at a concentration of 3, 6, and 9%, 9 repetitions with a total of 27 samples, using the disc diffusion method. The results of the antibacterial study showed that the average diameter of the inhibition zone at 3% concentration was 8.27 mm, 6% concentration was 10.55 mm and 9% concentration was 11.16. The results of the Linear Regression test using the Anova test obtained pvalue = 0.000, which is pvalue < α, with α = 0.05, so that it was stated that H1 was accepted so that there was an effect on the preparation of liquid hand washing soap (Syzygium polyanthum) extract on the growth of Escherichia coli bacteria in vitro.

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Section: Resultssupporting

confidence: 89%

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

Wahdaniah,

Sabolakna,

Ramadhanti

et al. 2024

jppipa, pendidikan ipa, fisika, biologi, kimia

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“…The results of this study showed that the tannin content of cocoa fruit skin in Toraja Regency was 12.679% (Pappa et al, 2019). Cocoa pod skin has antibacterial activity against Propionibacterium acnes and Staphylococcus epidermidis and is also antiparasitic (Adha & Ibrahim, 2021;Lestari et al, 2021;Pappa et al, 2019). Cocoa shell extract has strong antioxidant activity with an IC50 value of 17.21 ppm (Hidayah et al, 2021;Priani et al, 2021;Ulfa et al, 2019) and has sunscreen activity (Khoiriyah et al, 2022;Priani et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

FORMULATION OF PEEL-OFF GEL MASK OF COCOA SKIN EXTRACT (Theobroma cacao L) WITH VARIED CONCENTRATION GELLING AGENT

Sari,

Purwanto,

Nafisah

2024

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Cocoa shells are waste from the plantation industry, with a fairly good potential source of energy and protein. The ethanol extract of cocoa shells contains alkaloids, flavonoids, phenols, and tannins. Cocoa shell extract has strong antioxidant activity with an IC50 value of 17.21 ppm and has sunscreen activity. This study aimed to determine the formulation and physical test of a peel-off gel mask with cocoa shell extract (Theobroma cacao L) and to determine its effect. The research method used was an experimental method with variations in the concentration of a combination of HPMC and PVA of 2%:10%, 3%:9%, 4%:8%, 5%:7%, and 0%:12%. The physical tests used on the peel-off gel mask with cocoa shell extract (Theobroma cacao L) included organoleptic, homogeneity, pH, spreadability, drying time, adhesiveness, viscosity, and cycling tests. Based on the results of the research carried out, peel-off gel mask has the characteristics of a brown color, a distinctive extract smell and a thick texture, homogeneous for F1 and F5, and not homogeneous for F2, F3, and F4, sticking force 4.53±0.24 seconds; 5.45±0.36 seconds; 8.94±0.64 seconds; 11.23±0.72 seconds; 3.87±0.70 seconds; spreadability 3.99 ± 0.18 cm; 3.33±0.31 cm; 3.47±0.78 cm; 3.32±0.50 cm; 3.05±0.42 cm; pH 6.17 ± 0.10; 6.16±0.03; 6.15±0.10; 6.11±0.05; 6.42±0.03; viscosity 19481.10±201.10; 20165.50±1.05; 20165.73±2.02; 20182.53±9.47; 14618.40±158.48. The physical stability of the gel mask preparations after treatment showed that the results of the peel-off gel mask preparations, F1 and F5, were stable. Keywords: peel-off gel mask, cocoa shell, extract, gelling agent

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Aktivitas Antibakteri Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Terhadap Staphylococcus epidermidis

Cited by 2 publications

References 18 publications

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

FORMULATION OF PEEL-OFF GEL MASK OF COCOA SKIN EXTRACT (Theobroma cacao L) WITH VARIED CONCENTRATION GELLING AGENT

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