Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal e-Journal Pustaka Kesehatan
Misnawi Misnawi
Pusat Penelitian Kopi dan Kakao Indonesia
Health Professions Library & Information Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Efek Ekstrak Etanol Biji Kakao (Theobroma cacao) sebagai Antibakteri terhadap Pseudomonas aeruginosa secara In Vitro (The Effect of Ethanolic Extract of Cocoa Beans (Theobroma cacao) as an Antibacterial against Pseudomonas Devi Chintya Kumalasari; Enny Suswati; Misnawi Misnawi
Pustaka Kesehatan Vol 3 No 1 (2015)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nosocomial infection is one of the most serious healthy problem in the world. It causes by Pseudomonas aeruginosa which has a high resistance to antibiotic. One alternative to overcome this problem is the utilization of chocolate (Theobroma cacao) because it contains polifenol that can be used as an antibacterial agent. The aim of this research was to determine antibacterial effect and Minimum Inhibitory Concentration (MIC) of ethanolic extract of cocoa beans to P. aeruginosa by in vitro method. Antibacterial activity test used disk diffusion (Kirby Bauer) method. This type of research was a quasi-experimental with posttest only control group design. Samples used was colony of P. aeruginosa. Concentrations of test solution used were 7,81; 15,62; 31,25; 62,50; 125; 250; 500; and 1000 mg / ml. Positive control used cefepime suspension and negative control used sterile distilled water. The result showed that inhibition zones formed at a concentration of 7,81 mg/ml to 1000 mg/ml. The higher the concentration of the cocoa beans extract, the wider the inhibition zones formed. By direct measurement, MIC was obtained at the dose of 7.81 mg / ml while statistical analysis yielded an MIC value of more than 6.95 mg / ml. In conclusion, the ethanolic extract of cocoa beans had antibacterial effect on P. aeruginosa in vitro.   Keywords: antibacterial effect, cocoa beans, Pseudomonas aeruginosa
Perubahan Morfologi Staphylococcus aureus Akibat Paparan Ekstrak Etanol Biji Kakao (Theobroma cacao) secara In Vitro Dafista Diyantika; Diana Chusna Mufida; Misnawi Misnawi
Pustaka Kesehatan Vol 2 No 2 (2014)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Staphylococcus aureus (S. aureus) adalah bakteri Gram positif yang sering menginfeksi manusia. S. aureus resisten terhadap banyak antibiotik misalnya kloramfenikol, ampisilin, eritromisin, penisilin, dll. Ekstrak etanol biji kakao memiliki daya hambat terhadap pertumbuhan S. aureus secara in vitro, namun belum dapat ditunjukkan perubahan morfologi yang terjadi pada S. aureus setelah diberikan ekstrak etanol biji kakao. Tujuan dari penelitian ini adalah untuk mengkaji perubahan morfologi S. aureus setelah diberikan ekstrak etanol biji kakao. Jenis penelitian yang digunakan adalah Quasi Experimental dengan rancangan Posttest OnlyControl Group Design. Sampel yang digunakan adalah S. aureus dengan bahan uji yaitu ekstrak etanol biji kakao konsentrasi 31,2 mg/ml; 15,6 mg/ml; dan 7,8 mg/ml sedangkan kontrol negatifnya adalah aquades steril dan kontrol positifnya adalah suspensi sefaleksin 4 µg/ml. Metode yang digunakan untuk pengamatan perubahan morfologi S. aureus adalah uji scanning electron microscope. Hasil penelitian dapat disimpulkan bahwa ekstrak etanol biji kakao pada konsentrasi 15,6 mg/ml dan 7,8 mg/ml menyebabkan terjadinya perubahan morfologi S. aureus berupa pembesaran ukuran diameter sel dan tidak terpisahnya septum. Pada konsentrasi 31,25 mg/ml juga tampak adanya penonjolan pada dinding sel bakteri. Kata Kunci: Antimikroba, Kakao, SEM, Staphylococcus aureus
Jumlah Fibroblas pada Luka Bakar Derajat II pada Tikus dengan Pemberian Gel Ekstrak Etanol Biji Kakao dan Silver Sulfadiazine (The Total Fibroblast on the Second Degree Burns of Rats after Treatment using Ethanolic Extract of Cocoa Beans) Muhammad Izat Fuadi; Ulfa Elfiah; Misnawi Misnawi
Pustaka Kesehatan Vol 3 No 2 (2015)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The healing process of burns can be disturbed by bacteria and free radicals. Polyphenol (flavonoid and procyanidin) in cocoa have an antibacterial activity, antiinflammatory and antioxidants. This study aimed to investigate the effect of the cocoa beans ethanolic extract on the second degree burns healing process by measuring the number of fibroblasts. The in vivo test was done by creating a second degree burns on the mice backs then treated with either: the ethanolic extract of cocoa beans gel 8 %, Silver Sulfadiazine or Normal saline. The number of fibroblasts was counted in histopatholgy preparations. The result showed the number of fibroblasts 26.67 cells/field of view in Normal saline group; 44.23 cells/field of view in Silver Sulfadiazine group; 50.02 cells/field of view in the ethanolic extract of cocoa beans gel 8 % group. The data analysis showed significant differences between treatment groups. The conclusion was the ethanolic extract of cocoa beans affect the healing process on second degree burns and the number of fibroblasts in the ethanolic extract of cocoa beans gel 8% group was higher than Normal saline and Silver Sulfadiazine groups. Keywords: ethanolic extract of cocoa beans, polyphenols, flavonoids, procyanidin, second degree burns, Silver Sulfadiazine
Co-Authors Dafista Diyantika Devi Chintya Kumalasari Diana Chusna Mufida ENNY SUSWATI Muhammad Izat Fuadi Ulfa Elfiah