Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama Perendaman

Serbat drink is a traditional drink typical of the Malay of West Kalimantan made from plant spices usually served in the Saprahan tradition. Serbat drinks are widely circulated among the public because, empirically, they are useful for health problems, one of which is to treat diarrhea. Objectives:...

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Main Authors: Syarifah NYRS Asseggaf, Mistika Zakiah, Ridha Ulfah
Format: Article
Language:English
Published: Faculty of Medicine at Universitas Andalas 2022-12-01
Series:Jurnal Kesehatan Andalas
Online Access:http://jurnal.fk.unand.ac.id/index.php/jka/article/view/1925
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author Syarifah NYRS Asseggaf
Mistika Zakiah
Ridha Ulfah
author_facet Syarifah NYRS Asseggaf
Mistika Zakiah
Ridha Ulfah
author_sort Syarifah NYRS Asseggaf
collection DOAJ
description Serbat drink is a traditional drink typical of the Malay of West Kalimantan made from plant spices usually served in the Saprahan tradition. Serbat drinks are widely circulated among the public because, empirically, they are useful for health problems, one of which is to treat diarrhea. Objectives: To analyzed the content of secondary metabolites, antioxidant activity, and antibacterial activity of serbat drink on the growth of Escherichia coli bacteria which were known from the presence or absence and measurement of the length of the inhibition zone (the clear area around the disc) with the positive control, namely ciprofloxacin, and negative control, namely distilled water. Methods: The plant spices used in this research include cardamom, cloves, star anise, cinnamon, pandan leaves, sappan wood, anise, and ginger. Serbat drink was made in 3 variations, namely composition A, composition B, and composition C. The three composition variations were carried out for two soaking times, namely 15 minutes and 540 minutes. This study used the thin-layer chromatography (TLC) method for phytochemical screening, the DPPH (2,2-diphenyl-1-pikrilhidrazil) method for examination of antioxidant activity, and Escherichia coli bacteria cultured in 3 agar and tested using the disc diffusion method (Kirby-Bauer) to determine its antibacterial activity.  Results: The secondary metabolites contained in each serbat water sample, antioxidant activity from strongest to weakest among the serbat samples, and the absence of visible inhibition zones. Conclusion: Serbat drink does not have antibacterial activity against Escherichia coli. Keywords:  secondary metabolites, serbat drink, variations in composition, variations in the soaking time
format Article
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institution Kabale University
issn 2301-7406
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publishDate 2022-12-01
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record_format Article
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spelling doaj-art-e5da9ccdbb0946d59078370385d4066c2025-02-03T11:08:32ZengFaculty of Medicine at Universitas AndalasJurnal Kesehatan Andalas2301-74062615-11382022-12-01112647110.25077/jka.v11i2.19251216Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama PerendamanSyarifah NYRS Asseggaf0Mistika Zakiah1Ridha Ulfah2Department of Pharmacology, Faculty of Medicine, Universitas TanjungpuraDepartment of Pharmacology, Faculty of Medicine, Universitas TanjungpuraDepartment of Pharmacology, Faculty of Medicine, Universitas TanjungpuraSerbat drink is a traditional drink typical of the Malay of West Kalimantan made from plant spices usually served in the Saprahan tradition. Serbat drinks are widely circulated among the public because, empirically, they are useful for health problems, one of which is to treat diarrhea. Objectives: To analyzed the content of secondary metabolites, antioxidant activity, and antibacterial activity of serbat drink on the growth of Escherichia coli bacteria which were known from the presence or absence and measurement of the length of the inhibition zone (the clear area around the disc) with the positive control, namely ciprofloxacin, and negative control, namely distilled water. Methods: The plant spices used in this research include cardamom, cloves, star anise, cinnamon, pandan leaves, sappan wood, anise, and ginger. Serbat drink was made in 3 variations, namely composition A, composition B, and composition C. The three composition variations were carried out for two soaking times, namely 15 minutes and 540 minutes. This study used the thin-layer chromatography (TLC) method for phytochemical screening, the DPPH (2,2-diphenyl-1-pikrilhidrazil) method for examination of antioxidant activity, and Escherichia coli bacteria cultured in 3 agar and tested using the disc diffusion method (Kirby-Bauer) to determine its antibacterial activity.  Results: The secondary metabolites contained in each serbat water sample, antioxidant activity from strongest to weakest among the serbat samples, and the absence of visible inhibition zones. Conclusion: Serbat drink does not have antibacterial activity against Escherichia coli. Keywords:  secondary metabolites, serbat drink, variations in composition, variations in the soaking timehttp://jurnal.fk.unand.ac.id/index.php/jka/article/view/1925
spellingShingle Syarifah NYRS Asseggaf
Mistika Zakiah
Ridha Ulfah
Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama Perendaman
Jurnal Kesehatan Andalas
title Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama Perendaman
title_full Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama Perendaman
title_fullStr Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama Perendaman
title_full_unstemmed Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama Perendaman
title_short Analisis Kandungan Metabolit Sekunder, Antioksidan dan Uji Aktivitas Antibakteri Minuman Tradisional Serbat Khas Kalimantan Barat dengan Variasi Komposisi dan Lama Perendaman
title_sort analisis kandungan metabolit sekunder antioksidan dan uji aktivitas antibakteri minuman tradisional serbat khas kalimantan barat dengan variasi komposisi dan lama perendaman
url http://jurnal.fk.unand.ac.id/index.php/jka/article/view/1925
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AT mistikazakiah analisiskandunganmetabolitsekunderantioksidandanujiaktivitasantibakteriminumantradisionalserbatkhaskalimantanbaratdenganvariasikomposisidanlamaperendaman
AT ridhaulfah analisiskandunganmetabolitsekunderantioksidandanujiaktivitasantibakteriminumantradisionalserbatkhaskalimantanbaratdenganvariasikomposisidanlamaperendaman