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Search Results: 1 - 4 of 4 matches for " SEDARNAWATI YASNI "
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Antiphatogenic and Anti Food Spoilage Activities of Ethylacetate and Methanol Extract of Panax ginseng var. Notoginseng
Microbiology Indonesia , 2007,
Abstract: Javanese ginseng is a traditional herb known to possess broad health benefits that have been clinically proven. The aim of this research was to analyze the antimicrobial activity of Javanese ginseng against pathogenic bacteria (Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus), food spoilage bacteria(Bacillus stearothermophilus and Pseudomonas fluorescens) and food spoilage fungi (Aspergillus flavus, Fusarium graminearum, and Penicillium citrinum). The result may increase the utilization of ginseng not only for health purposes but also as a natural food preservative. It may also open new possibilities for the development of natural functional foods. Ethylacetate and methanol extracts, obtained by maceration, were fractionated employing vacuum liquid chromatography (VLC). Fractionation using methanol and ethylacetate as solvents produced six fractions from each solvent. Fractions 1 and 4 of methanol extract performed the highest growth inhibitory effects on Bacillus cereus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria), whereas fractions 4 and fraction 5 of methanol extract effectively inhibited the growth of Penicillium citrinum.
Antimicrobial Activity of Black Cumin Extracts (Nigella sativa) Against Food Pathogenic and Spoilage Bacteria
Microbiology Indonesia , 2009,
Abstract: This study aimed to analyze the antimicrobial activity of black cumin (Nigella sativa) extracts in inhibiting the growth of pathogenic and spoilage bacteria. Black cumin was extracted by using steam distillation, single solvent extraction, and continuous solvent extraction. Ethanol extract was the best extract in inhibiting the growth of bacteria while both aqueous and hexane extracts were less effective as antimicrobial agents. Ethanol extract, essential oil, and ethyl acetate extract have a broad antimicrobial spectrum. The chemical composition of the essential oil was analyzed using a GC-MS technique. The major component of black cumin essential oil was para-cymene, followed by trans-anethole, alloaromadendrene,á-thujene, and thujyl alcohol along with many other components in minor amounts. The Minimum Inhibitory Concentration (MIC) value of ethanol extract in inhibiting the growth of Salmonella typhimurium was 0.084% (w/w), of essential oil in inhibiting the growth of Bacillus cereus was 1.72% (w/w), of ethyl acetate extract in inhibiting the growth of Staphylococcus aureus was 1.88% (w/w) and of methanol extract in inhibiting the growth of Pseudomonas aeruginosa was 1.88% (w/w).
Toxicity Study of Antidiabetics Functional Drink of Piper crocatum and Cinnamomum burmannii
HAYATI Journal of Biosciences , 2012,
Abstract: Piper crocatum and Cinnamomum burmannii formulations is known to be a new diabetes functional drink. Thus, its toxicological profile needs to be studied. At present, the formulation was evaluated for the repeated dose toxicity study. The Sprague dawley albino rats were treated with P. crocatum and C. burmannii formulations (0, 630, 1260, and 1890 mg/kg) and administered orally for a period of 28 days in albino rats. The effects on body weight, food and water consumption, organ weight, hematology, clinical biochemistry as well as histology were studied. There were no significant differences in the body weight, organ weights and feeding habits between control and treated animals. Hematological analysis showed no marked differences in any of the parameters examined in either the control or treated groups. There were no significant changes that occurred in the blood chemistry analysis including glucose, cholesterol, triglycerides, creatinine, SGPT, and SGOT in experimental animals. Pathologically, neither gross abnormalities nor histopathological changes were observed. The formulation of P. crocatum and C. burmannii was found safe in repeated dose toxicity studies.
PENGARUH EKSTRAK ANDALIMAN (Zanthoxyium acanthopodium DC) TERHADAP PERMEABILITAS DAN HIDROFOBISITAS Bacillus cereus [Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus]
Adolf JN Parhusip1),Betty Sri Laksmi Jenie2),Winiati Pudji Rahayu2),Sedarnawati Yasni2)
Jurnal Teknologi dan Industri Pangan , 2005,
Abstract: Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate.
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