Characterization of Moringa (Moringa Oleifera Lam.) Leaf Water Extracts by Chemical and Microbiology

Moringa leaves or referred to Moringa oleifera Lam. are belong to the Moringaceae tribe. This plant is reported to have antibacterial activity and high nutritional value. To be used as an active ingredient in food preparations, it needs to be made in the form of extracts. The study aims to determine the characteristics of Moringa leaf water extract. In this study, Moringa leaves were extracted with a water solvent. Chemical characterization of Moringa leaf extract includes qualitative phytochemical tests and nutritional values ​​(water content, ash, protein, fat, and carbohydrate). Whereas in microbiology, they include microbial contamination (Total Plate Count and Total Yeast and Mold Count). The results of characterization testing of the extracts showed that the water extract of Moringa leaves contain active compounds: flavonoids, phenols, triterpenoids/steroids, saponins, and tannins. Microbial contamination contained in the water extract of Moringa leaves are Total Plate Count value of 0 colonies/g and Mold/Yeast count value of 0 colonies/g and contain nutritional values such as water (75.85%), ash (3.87%), protein (6.27%), fat (<2.20 %) and carbohydrate (14.01%)

Antibacterial Activities Test of Combination of Ethanolic Extract of Betel Leaves (Piper Betle L.) and Basil Leaves (Ocimum Basilicum L.) Against Staphylococcus Aureus

Betel leaf extract and basil leaf extract contain phenol compounds, safonin, flavonoids, tannins, and essential oils that act as antibacterials. Skin is very susceptible to infection or other skin diseases one of which is caused by Staphylococcus aureus bacteria. This research needs to be done to test the antibacterial activity of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The process of extraction of betel leaf and basil leaves was done with 96% ethanol solvent using maceration method. The combinations used in the sample solution were the concentration of ethanol extract of green betel leaf (0%, 15%, 30%, 45%, 60%, 75%) and basil leaf extract (0%, 15%, 30%, 45%, 60 %, 75%). Furthermore, the antibacterial activity was tested for S. aureus with well diffusion method. The data obtained were tested statistically using Anova and Duncan's advanced test. The result of statistical analysis showed difference of drag zone (p <0,05) between various concentration of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The smallest resin zone of ethanol extract of  betel leaf and ethanol extract of basil leaves is at 0% concentration (S0 and K0) and highest at 75% concentration (S5 and K5). While the smallest zone of inhibition for the combination of ethanol extract of betel leaf and ethanol extract of basil leaves at concentration S0K0, S0K1 and S0K2 is 0 mm and highest at S5K5 concentration is 31,3 mm. The higher concentration of betel leaf extract, basil leaf extract and the combination of the two extracts, the inhibition of diameter zone will be better. It can be concluded that the combination of  betel leaf extract and basil leaf extract has the ability to inhibit the growth of S. aureus better than single extract

Development of Caulis Extract (Tinospora Crispa (L.) Hook. F. & Thomson as Plasmodium in Preparations Tablets

Brotowali (Tinospora crispa (L.) Hook. f. Thomson is a wild plant & in the Woods, fields or planted page near the fence, and the usual planted as medicinal plants. The entire plant (roots, stems, and leaves) has a bitter taste that can be used as a traditional medicine as Plasmodium. This research aims to make the tablet dosage of Caulis extract with gelatin Binder and polivenilpirolidon materials that meet the requirements of the physical quality of a tablet that is acceptable. Prior to the manufacture of tablets do extract raw materials testing which includes the determination of the levels of ash, determination of microbial impurities, testing the determination of aflatoxin levels of impurities, the determination of the levels of pesticide residues, the determination of the level of heavy metal impurities. Caulis extract tablet manufacture is made with two formula with each different binding materials, namely formula I used gelatin formula II 5% and 5% use polivinilpirolidon. The methods used in the manufacture of Caulis extract tablets using a wet granulation method. Granul tested his physical properties obtained covering moist, flow properties, compressibility granule. Tablets obtained physical quality test performed which include uniformity of weight, hardness, size uniformity, compressibility, and the crushed tablets. The data obtained were analyzed statistically using SPSS 15.0 for windows program namely testing T-Test with a 5% confidence. The results showed that the two formula tablets with the uniformity of weight, hardness, size uniformity, compressibility, and the time crushed tablet that meets the requirements of the physical quality of a good tablet. The conclusions of this research are extracted Caulis tablet can be created that meets the requirements of physical quality test tablet

Antimicrobial Effect of Honey Distributed Around Pasar Minggu Jakarta Selatan

Honey is a highly nutritious food product and consumed by almost all the population in the world. It has a function as an antimicrobial. Staphylococcus aureus (S. aureus) is a common Gram-positive bacteria in food and Escherichia coli (E. coli) is a Gram-negative bacteria that often appears in environmental sanitation issues that both can cause infectious diseases.  Some infectious diseases can be treated with antimicrobials such as honey. The purpose of this study was to test the antimicrobial effects on honey products distributed in Pasar Minggu area. The antimicrobial effect test was performed in vitro using agar diffusion method by measuring the inhibition zone formed where the bacteria growth was inhibited by the presence of sample. The concentration of samples were 25%, 50%, 75%, and 100% (not diluted) and as aquades control. The results showed that honey tested with various dilution concentrations resulted inhibition zone and. The higher concentration of the inhibited zone zone showed antimicrobial activity against S. aureus and E. coli