Hard Candy Lozenges Formulation Of Legundi (Vitex Trifolia L.) Leaf Extract

The purpose of this study is to determine the effect of sugar level variations (sucrose and glucose) to the physical properties and flavor, as well as to determine the level of consumer preferences on hard candy lozenges of Legundi leaf extract. Hard candy lozenges are produced using the fusion method to create three formulas contain combination of sucrose and glucose, which is FI (70%: 30%), FII (50%: 50%), and FIII (30%: 70%). Hard candy lozenges were tested the physical properties include: uniformity of weight, hardness, moisture content test, a soluble and TLC-densitometry and responsive taste test using a questionnaire with scoring assessment by respondents. The test results were analyzed using SPSS 11.0 for windows with a significance level (α) = 0.05. The results showed that the variation of sucrose and glucose levels affect the physical properties of hard candy lozenges of Legundi leaf extract that increases the hardness level, and increase the time to dissolve (p 0.05). The more sucrose is used it increase the hardness of the tablets and dissolve into the longer time. Based on the perceptive sense test results subjectively of hard candy lozenges of Legundi leaf extract, Formula III is the most favored by respondents with sucrose and glucose ratio of 30%: 70%

Isolation and Identification of Antimicrobial Compound From Sarang Semut Tubers (Myrmecodia Tuberosa (Non Jack.)Bl.)

Umbi Sarang Semut (Myrmecodia tuberosa (non Jack.)Bl.) merupakan tanaman obat tradisional yang banyak digunakan untuk melawan berbagai penyakit di Papua Barat. Akhir-akhir ini telah diketahui bahwa ekstrak umbi sarang semut mempunyai senyawa aktif yang dapat melawan kerja antibakteri.Ekstrak kental etanol umbi sarang semut didapatkan dengan metode maserasi menggunakan etanol 95%. Ekstrak kental etanol yang didapatkan kemudian difraksinasi dengan n-hexana, etil asetat, dan air. Ekstrak kental dan fraksi yang didapatkan diuji aktivitas antibakterinya dengan menggunakan bakteri Staphylococcus aureus (0,890 cm). Karakteristik senyawa dari fraksi etil asetat memberikan hasil bahwa senyawa yang mempunyai aktivitas antibakteri terhadap bakteri Staphylococcus aureus merupakan senyawa fenolik