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All Journal Biology, Medicine, & Natural Product Chemistry Majalah Obat Tradisional
Cristin, Bella
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Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health

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Comparing Antioxidant Activity of Extracts and Gel Preparations Combination of Buas-buas Leaves (Premna serratifolia l.) and Secang Wood (Caesalpinia sappan) Tarung, Albianus Febri; Cristin, Bella; Maulidia, Yuninta; Kamil, Insan; Syalsabila, Regitha Rianda; Isnindar, Isnindar
Majalah Obat Tradisional Vol 28, No 3 (2023)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.77740

Abstract

Indonesia is a tropical country that has exposure to ultraviolet rays from the sun throughout the year. This causes susceptibility to skin problems for the Indonesian population, including the vulnerability to aging of the skin due to exposure to ultraviolet rays for a long time. In the prevention of degenerative diseases and aging, antioxidants play an important role. Buas-buas and secang, which are plants from the West Kalimantan region, have very high antioxidant activity. Gel preparations are typically formulated as moisturizers with the aim of increasing water content in the stratum corneum, thus hydrating and maintaining skin pH. Hence, this study aimed to create a gel preparation combining buas-buas leaf extract and secang, effective as a moisturizing and anti-aging gel. The results of measuring the antioxidant activity of the combination of crude ethanol extracts of buas-buas leaves and secang wood with the results of the three formulas have very strong antioxidant activity, namely F1 at 0.0329 mg/ml, F2 at 0.0246 mg/ml, and F2 at 0.0246 mg/ml. F3 of 0.2282 mg/ml, and IC50 results for gel preparations for F1 3,8677 mg/ml, F2 4,3953 mg/ml, F3 4,396 mg/ml. The gel preparations produced in this study have the appearance and fulfill the evaluation requirements, except for the evaluation of spreadability.
The Effect of Probiotic Starter Culture Variation on the Quality of Yogurt Based on Indonesian National Standard Ih, Hariyanto; Cristin, Bella; Nurbaeti, Siti Nani
Biology, Medicine, & Natural Product Chemistry Vol 13, No 1 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.131.259-264

Abstract

Yogurt is usually made by two lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. However, three to seven lactic acid bacteria are also used in several products. Therefore, this study aimed to examine the effect of variations in the number of starter bacteria and compare to Indonesian National Standard (SNI). The experimental method was used with starter variations, including a combination of two (Lactobacillus bulgaricus and Streptococcus thermophilus); three (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus); and seven bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium infantis). The results showed that the yogurt with two and seven bacteria was within the range of SNI value standard. The pH, viscosity, syneresis, lactic acid content, total protein, and total number of bacteria for yogurt with two bacteria were 3.92, 453.76 cP, 88.05%, 1.27%, 3.26%, and 2.47 x 1012 Cfu/mL, respectively. The values for yogurt with seven bacteria were 4.11, 478.23 cP, 97,45%, 0,98%, 2.7%, and 1.53 x 1010, respectively, while formulas with three bacteria did not reach the pH standard. However, the atypical taste was given by the seven starter bacteria and the use of various bacteria starters affected the quality of yogurt. Specifically, formulas composed of two bacteria showed the best results according to SNI.
Co-Authors Hariyanto IH Isnindar Isnindar Kamil, Insan Maulidia, Yuninta Siti Nani Nurbaeti Syalsabila, Regitha Rianda Tarung, Albianus Febri