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Firman Rezaldi
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ANTIBAKTERI PADA PRODUK BIOTEKNOLOGI FARMASI BERUPA FORMULASI DAN SEDIAAN SABUN MANDI GEL KOMBUCHA BUAH NANAS MADU SUBANG M. Fariz Fadilah; Firman Rezaldi; Yuliana Kolo; Fajar Hidayanto; Syariful Mubarok
Jurnal Farmasi Medica/Pharmacy Medical Journal (PMJ) Vol. 6 No. 2 (2023): Vol. 6, No.2, 2023
Publisher : Sam Ratulangi University

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Kombucha from honey pineapple can be used as an active ingredient in formulations and preparations for shower gel as a pharmaceutical biotechnology product which has pharmacological activity in vitro in inhibiting the growth of Staphylococcus aureus, Staphylococcus epidermidis, Psedomonas aeruginosa, and Escherichia coli bacteria. This study aims to make formulations and preparations for shower gel with active ingredients from kombucha fermented pineapple madu subang solution which includes concentrations of 15%, 25% and 35%. This research method is laboratory experimental in nature where the first step is to make a shower gel base without the active ingredient as a negative control. The second step is to make a gel soap base with the active ingredient, kombucha fermented pineapple honey subang at concentrations of 15%, 25% and 35%. Providing widely available commercial body wash as a positive control. Disc diffusion is a popular method for testing the activity of an antibacterial. One way ANOVA and post hoc follow-up test are the parts used in the analysis of each shower gel formulation along with the two positive controls for the overall test bacteria. The results of this study proved that based on a P value <0.05 through a one way ANOVA test and continued through post hoc analysis, namely the formulation and preparation of kombucha shower gel, pineapple madu subang at a concentration of 35%, significantly different from 20% and 30% to the growth of the four test bacteria and 35% concentration of kombucha bath soap pineapple honey subang was the best treatment compared to the two controls and other treatments in inhibiting the growth of the four test bacteria.
Uji Aktivitas Antibakteri Pseudomonas aeruginosa pada Formulasi Sediaan Sabun Cuci Tangan Probiotik dengan Metode Bioteknologi Fermentasi Kombucha Bunga Telang (Clitoria ternatea L.) Firman Rezaldi; Ayu Safitri; Rustini; Lucky Dita Agustiansyah; Muhammad Andry; M. Fariz Fadillah
Gunung Djati Conference Series Vol. 38 (2024): Seminar Nasional Perhimpunan Agronomi Indonesia (PERAGI) 2023
Publisher : UIN Sunan Gunung Djati Bandung

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Fermentasi kombucha bunga telang memiliki aktivitas sebagai antibakteri Pseudomonas aeruginosa. Tujuan dari penelitian ini adalah untuk memformulasi sediaan sabun cuci tangan cair probiotik fermentasi kombucha bunga telang dan menguji aktivitas antibakteri sabun cuci tangan probiotik fermentasi kombucha bunga telang terhadap bakteri Pseudomonas aeruginosa. Bunga telang difermentasi dengan scoby selama 1 bulan. Pengujian aktivitas antibakteri terhadap Pseudomonas aeruginosa dilakukan dengan metode difusi cakram. Pengujian Rata-rata diameter zona hambat dari masing-masing sabun diolah menggunakan ANOVA satu jalur dan uji lanjut analisis pos hoc. Hasil ANOVA satu jalur telah terbukti bahwa masing-masing sediaan sabun cuci tangan kombucha bunga telang berpotensi dalam menghambat pertumbuhan bakteri Pseudomonasa aeruginosa dengan nilai F tabel lebih kecil daripada F hitung yang ditetapkan yaitu 0,05 sehingga dapat dilanjutkan melalui analisis pos hoc dimana sabun cuci tangan kombucha bunga telang pada konsentrasi 40% berbeda nyata dengan konsentrasi 20% dan 30% sebagai antibakteri P. aeruginosa. Hasil penelitian dapat disimpulkan bahwa larutan fermentasi kombucha bunga telang dapat dibuat formulasi dan sediaan sabun cuci tangan probiotik dalam menghambat pertumbuhan bakteri P. aeruginosa. Nilai rata-rata zona hambat pada masing-masing sabun adalah 2,83 mm (20%), 5,11 mm (30%), dan 8,66 mm (40%).
Co-Authors Ayu Safitri Fajar Hidayanto Lucky Dita Agustiansyah M. Fariz Fadilah M. Fariz Fadillah Muhammad Andry Rustini Syariful Mubarok Yuliana Kolo