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The Terpenoid Activity of Ethanol extracted from Purple Yam Sap to Inhibit the Growth of R. oligosporus and S. cerevisiae

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@article{IJASEIT12336,
   author = {A. Nurfitriani and Meta Mahendradatta and Amran Laga and - Zainal},
   title = {The Terpenoid Activity of Ethanol extracted from Purple Yam Sap    to Inhibit the Growth of R. oligosporus and S. cerevisiae},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {4},
   year = {2021},
   pages = {1618--1622},
   keywords = {Antimicrobial; terpenoid; purple yam sap; extract.},
   abstract = {Plants that contain secondary metabolite components can be used as an anti-microbial. Terpenoids are part of secondary metabolic, which is naturally in the plants. This study aims to investigate the terpenoid activity of purple yam sap as an anti-microbe to prevent the growth of R. Oligosporus’mold and S.Cerevicea’s yeast. The terpenoid property within the purple yam sap was identified using the thin-layer chromatography (TLC) eluent toluene of Etil Asetat (3: 7). The anti-microbial activity was tested using the agar diffusion method, and the cell damage analysis was carried out using SEM. This study showed that the anti-microbial activities of the terpenoid to inhibit the growth of R. Oligosporus mold were as follow: the 96% ethanol extract had the inhibition zone of 8.5 mm, the 80% ethanol extract had the inhibition zone of 9.5 mm, and 65% ethanol extract had the inhibition zone of 10.03 mm, whereas the 50% ethanol extract had the highest inhibition zone by 10.93 mm.  Meanwhile, 96% ethanol extract had the most robust ability to inhibit the growth of S.crevicea yeast by 11.07 mm, and 80% of the ethanol extract had the weakest ability to inhibit the growth of this yeast only 9.23 mm diameter of inhibition zone. The terpenoids substance with the minimum concentrate (0.01%). Extract causes the cell of the R.oligosporus fungus and cells the S. Cereviceae’s yeast to leak; thus, the cell ruptured and died. On the one hand, the S.cereviceae  cell changes the shapes and experiences cell damage.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12336},
   doi = {10.18517/ijaseit.11.4.12336}
}

EndNote

%A Nurfitriani, A.
%A Mahendradatta, Meta
%A Laga, Amran
%A Zainal, -
%D 2021
%T The Terpenoid Activity of Ethanol extracted from Purple Yam Sap    to Inhibit the Growth of R. oligosporus and S. cerevisiae
%B 2021
%9 Antimicrobial; terpenoid; purple yam sap; extract.
%! The Terpenoid Activity of Ethanol extracted from Purple Yam Sap    to Inhibit the Growth of R. oligosporus and S. cerevisiae
%K Antimicrobial; terpenoid; purple yam sap; extract.
%X Plants that contain secondary metabolite components can be used as an anti-microbial. Terpenoids are part of secondary metabolic, which is naturally in the plants. This study aims to investigate the terpenoid activity of purple yam sap as an anti-microbe to prevent the growth of R. Oligosporus’mold and S.Cerevicea’s yeast. The terpenoid property within the purple yam sap was identified using the thin-layer chromatography (TLC) eluent toluene of Etil Asetat (3: 7). The anti-microbial activity was tested using the agar diffusion method, and the cell damage analysis was carried out using SEM. This study showed that the anti-microbial activities of the terpenoid to inhibit the growth of R. Oligosporus mold were as follow: the 96% ethanol extract had the inhibition zone of 8.5 mm, the 80% ethanol extract had the inhibition zone of 9.5 mm, and 65% ethanol extract had the inhibition zone of 10.03 mm, whereas the 50% ethanol extract had the highest inhibition zone by 10.93 mm.  Meanwhile, 96% ethanol extract had the most robust ability to inhibit the growth of S.crevicea yeast by 11.07 mm, and 80% of the ethanol extract had the weakest ability to inhibit the growth of this yeast only 9.23 mm diameter of inhibition zone. The terpenoids substance with the minimum concentrate (0.01%). Extract causes the cell of the R.oligosporus fungus and cells the S. Cereviceae’s yeast to leak; thus, the cell ruptured and died. On the one hand, the S.cereviceae  cell changes the shapes and experiences cell damage.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12336
%R doi:10.18517/ijaseit.11.4.12336
%J International Journal on Advanced Science, Engineering and Information Technology
%V 11
%N 4
%@ 2088-5334

IEEE

A. Nurfitriani,Meta Mahendradatta,Amran Laga and - Zainal,"The Terpenoid Activity of Ethanol extracted from Purple Yam Sap    to Inhibit the Growth of R. oligosporus and S. cerevisiae," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 4, pp. 1618-1622, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.4.12336.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Nurfitriani, A.
AU  - Mahendradatta, Meta
AU  - Laga, Amran
AU  - Zainal, -
PY  - 2021
TI  - The Terpenoid Activity of Ethanol extracted from Purple Yam Sap    to Inhibit the Growth of R. oligosporus and S. cerevisiae
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 4
Y2  - 2021
SP  - 1618
EP  - 1622
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Antimicrobial; terpenoid; purple yam sap; extract.
N2  - Plants that contain secondary metabolite components can be used as an anti-microbial. Terpenoids are part of secondary metabolic, which is naturally in the plants. This study aims to investigate the terpenoid activity of purple yam sap as an anti-microbe to prevent the growth of R. Oligosporus’mold and S.Cerevicea’s yeast. The terpenoid property within the purple yam sap was identified using the thin-layer chromatography (TLC) eluent toluene of Etil Asetat (3: 7). The anti-microbial activity was tested using the agar diffusion method, and the cell damage analysis was carried out using SEM. This study showed that the anti-microbial activities of the terpenoid to inhibit the growth of R. Oligosporus mold were as follow: the 96% ethanol extract had the inhibition zone of 8.5 mm, the 80% ethanol extract had the inhibition zone of 9.5 mm, and 65% ethanol extract had the inhibition zone of 10.03 mm, whereas the 50% ethanol extract had the highest inhibition zone by 10.93 mm.  Meanwhile, 96% ethanol extract had the most robust ability to inhibit the growth of S.crevicea yeast by 11.07 mm, and 80% of the ethanol extract had the weakest ability to inhibit the growth of this yeast only 9.23 mm diameter of inhibition zone. The terpenoids substance with the minimum concentrate (0.01%). Extract causes the cell of the R.oligosporus fungus and cells the S. Cereviceae’s yeast to leak; thus, the cell ruptured and died. On the one hand, the S.cereviceae  cell changes the shapes and experiences cell damage.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12336
DO  - 10.18517/ijaseit.11.4.12336

RefWorks

RT Journal Article
ID 12336
A1 Nurfitriani, A.
A1 Mahendradatta, Meta
A1 Laga, Amran
A1 Zainal, -
T1 The Terpenoid Activity of Ethanol extracted from Purple Yam Sap    to Inhibit the Growth of R. oligosporus and S. cerevisiae
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 4
YR 2021
SP 1618
OP 1622
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Antimicrobial; terpenoid; purple yam sap; extract.
AB Plants that contain secondary metabolite components can be used as an anti-microbial. Terpenoids are part of secondary metabolic, which is naturally in the plants. This study aims to investigate the terpenoid activity of purple yam sap as an anti-microbe to prevent the growth of R. Oligosporus’mold and S.Cerevicea’s yeast. The terpenoid property within the purple yam sap was identified using the thin-layer chromatography (TLC) eluent toluene of Etil Asetat (3: 7). The anti-microbial activity was tested using the agar diffusion method, and the cell damage analysis was carried out using SEM. This study showed that the anti-microbial activities of the terpenoid to inhibit the growth of R. Oligosporus mold were as follow: the 96% ethanol extract had the inhibition zone of 8.5 mm, the 80% ethanol extract had the inhibition zone of 9.5 mm, and 65% ethanol extract had the inhibition zone of 10.03 mm, whereas the 50% ethanol extract had the highest inhibition zone by 10.93 mm.  Meanwhile, 96% ethanol extract had the most robust ability to inhibit the growth of S.crevicea yeast by 11.07 mm, and 80% of the ethanol extract had the weakest ability to inhibit the growth of this yeast only 9.23 mm diameter of inhibition zone. The terpenoids substance with the minimum concentrate (0.01%). Extract causes the cell of the R.oligosporus fungus and cells the S. Cereviceae’s yeast to leak; thus, the cell ruptured and died. On the one hand, the S.cereviceae  cell changes the shapes and experiences cell damage.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=12336
DO  - 10.18517/ijaseit.11.4.12336