TY - GEN
T1 - Antibacterial test of various ingredients of "indonesian Jamu"
AU - Dewi, Selva Rosyta
AU - Rahayu, Tri
AU - Istiqomah, Siti
AU - Marjayandari, Lisa
AU - Sholichah, Mar'Atus
AU - Aini, Nurul
AU - Hanifah, Nabela Nur
AU - Tsana, Izdihar
AU - Khiftiyah, Ana Mariatul
AU - Triwahyuni, Desi
AU - Bachruddin, Muhammad
AU - Prasetya, Indra Adi Wira
AU - Fatimah,
AU - Ni'Matuzahroh,
N1 - Publisher Copyright:
© 2018 Author(s).
PY - 2018/10/10
Y1 - 2018/10/10
N2 - Jamu is an Indonesian traditional beverage, made from various Indonesian spices, and believed to possess antibacterial properties. The aim of this research was to determine whether typical Indonesian Jamu ingredients had antibacterial compounds. The study was performed to determine the activity of the filtrate of various ingredients in inhibiting Staphylococcus aureus ATCC 25922 and Escherichia coli ATCC 25923 growth. Ingredients used in Jamu were Alpinia galanga, Zingiber officinale, Curcuma domestica, Tamarindus indica, Kaempferia galanga, Curcuma xanthorrhiza, Syzygium aromaticum, Syzygium polyanthum, Myristica fragrans, Cinnamomum burmannii, Cymbopogon citratus, and Boesenbergia pandurata. The concentration used for the respective filtrates was 10% (w/v). Filtrates were made according to common Jamu production, i.e. by blending the ingredients together with distilled water. Sensitivity tests were done by agar diffusion method. Qualitative analysis based on diameter of inhibition zone was conducted to determine the antibacterial activity of all Jamu ingredients. Results showed that the Jamu ingredient with the best antibacterial content for inhibiting E. coli was Kaempferia galanga (9 mm), while for inhibiting S. aureus it was Tamarindus indica (8 mm). The results indicate that Jamu ingredients have antibacterial compounds as expected by most Indonesian people.
AB - Jamu is an Indonesian traditional beverage, made from various Indonesian spices, and believed to possess antibacterial properties. The aim of this research was to determine whether typical Indonesian Jamu ingredients had antibacterial compounds. The study was performed to determine the activity of the filtrate of various ingredients in inhibiting Staphylococcus aureus ATCC 25922 and Escherichia coli ATCC 25923 growth. Ingredients used in Jamu were Alpinia galanga, Zingiber officinale, Curcuma domestica, Tamarindus indica, Kaempferia galanga, Curcuma xanthorrhiza, Syzygium aromaticum, Syzygium polyanthum, Myristica fragrans, Cinnamomum burmannii, Cymbopogon citratus, and Boesenbergia pandurata. The concentration used for the respective filtrates was 10% (w/v). Filtrates were made according to common Jamu production, i.e. by blending the ingredients together with distilled water. Sensitivity tests were done by agar diffusion method. Qualitative analysis based on diameter of inhibition zone was conducted to determine the antibacterial activity of all Jamu ingredients. Results showed that the Jamu ingredient with the best antibacterial content for inhibiting E. coli was Kaempferia galanga (9 mm), while for inhibiting S. aureus it was Tamarindus indica (8 mm). The results indicate that Jamu ingredients have antibacterial compounds as expected by most Indonesian people.
KW - Escherichia coli
KW - Jamu
KW - Staphylococcus aureus
KW - antibacterial
KW - jamu
UR - http://www.scopus.com/inward/record.url?scp=85055482017&partnerID=8YFLogxK
U2 - 10.1063/1.5061883
DO - 10.1063/1.5061883
M3 - Conference contribution
AN - SCOPUS:85055482017
T3 - AIP Conference Proceedings
BT - 9th International Conference on Global Resource Conservation, ICGRC and AJI from Ritsumeikan University
A2 - Huyop, Fahrul Zaman Bin
A2 - Siswanto, Dian
A2 - Mastuti, Retno
A2 - Treesubsuntorn, Chairat
PB - American Institute of Physics Inc.
T2 - 9th International Conference on Global Resource Conservation and AJI from Ritsumeikan University, ICGRC 2018
Y2 - 7 March 2018 through 8 March 2018
ER -