3 research outputs found

    QUALITATIVE ANALYSIS OF MERCURY AND HYDROQUINONE CONTENT IN WHITENING CREAMS CIRCULATING IN BALIKPAPAN

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    Whitening cream is a preparation or mixture of ingredients used on the outside of the body that functions to brighten or change the color of the skin so that it makes the skin clean and white. Many people, especially women, use cosmetics, one of which is whitening cream to beautify the skin. Seeing this opportunity, many producers added mercury and hydroquinone to increase the number of consumers. This study aims to conduct a qualitative analysis of whitening creams circulating in Balikpapan. To achieve this goal, four samples A, B, C, and D were analyzed using the KI color test method and the flame test to determine the presence of mercury and the color reagent method to determine the presence of hydroquinone. The results of the research for qualitative test of the mercury and hydroquinone content in the whitening cream circulating in the city of Balikpapan, 3 samples were thought to contain mercury, namely samples B, C, D and 2 samples which were thought to contain hydroquinone, namely samples A and D

    Aktivitas Antibakteri Air Perasan Jeruk Purut (Citrus hystrix DC.) terhadap Bakteri Salmonella thypi secara In Vitro: Antibacterial Activity of Kaffir lime juice (Citrus hystrix DC.) Against Salmonella thypi In Vitro

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    Kaffir lime (Citrus hystrix DC.) is a plant that is widely used to treat influenza, scaly and peeling skin, hair care, and so on. Kaffir lime contains various beneficial chemical compounds, such as citric acid, amino acids and essential oil. The flavonoid content in kaffir lime essential oil is one of the compounds that is strongly suspected of acting as a good antibacterial compound. Salmonella thypi is a gram-negative bacterium that is the causative agent of diarrhea and typhoid fever. This bacterium has the most serious form of infection compared to other genus because it can cause complications of intestinal perforation and bleeding. The purpose of this study was to test the antibacterial activity of kaffir lime juice on Salmonella thypi bacteria. This study was conducted with Kirby-Bauer diffusion method. Antibacterial activity is seen from the clear zone that inhibits the growth of Salmonella thypi bacteria in Petri dishes. There were 4 concentrations of kaffir lime juice tested, namely 25%, 50%, 75%, and 100% as well as amoxicillin antibiotic as positive control and sterile distilled water as negative control. The test was conducted with three repetitions. The results showed that the higher the concentration of kaffir lime juice, the greater the inhibition zone formed. Kaffir lime juice already has inhibition against Salmonella typhi growth in the first 5 minutes. Keywords: Kaffir lime (Citrus hystrix DC.), Salmonella thypi, Antibacterial Abstrak Jeruk purut (Citrus hystrix DC.) merupakan tanaman yang banyak digunakan untuk mengobati influenza, kulit yang bersisik dan mengelupas, perawatan rambut, dan sebagainya. Jeruk purut mengandung berbagai senyawa kimia yang bemanfaat, seperti asam sitrat, asam amino dan minyak atsiri. Kandungan flavonoid dalam minyak atsiri jeruk purut menjadi salah satu senyawa yang diduga kuat berperan sebagai senyawa antibakteri yang baik. Salmonella thypi adalah bakteri gram negatif yang merupakan agen penyebab diare dan demam tifoid. Bakteri ini memiliki bentuk infeksi yang paling serius dibandingkan genus lainnya karena dapat menyebabkan komplikasi perforasi usus dan pendarahan. Tujuan dari penelitian ini untuk menguji aktivitas antibakteri air perasan jeruk purut pada bakteri Salmonella thypi. Penelitian ini dilakukan dengan metode difusi Kirby-Bauer. Aktifitas antibakteri terlihat dari adanya zona bening yang menghambat pertumbuhan bakteri Salmonella thypi di cawan petri. Terdapat 4 konsentrasi air perasan jeruk purut yang diuji, yaitu 25%, 50%, 75%, dan 100% serta antibiotik amoxicillin sebagai kontrol positif dan aquadest steril sebagai kontrol negatif. Pengujian dilakukan dengan tiga kali pengulangan. Hasilnya didapatkan bahwa semakin tinggi konsentrasi perasan air jeruk purut maka semakin besar zona hambat yang terbentuk. Air perasan buah jeruk purut sudah memiliki daya hambat terhadap pertumbuhan Salmonella typhi pada lama waktu 5 menit pertama. Kata Kunci: Jeruk purut (Citrus hystrix DC.), Salmonella thypi, Antibakter
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