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Articles by Henny Nuraini
Total Records ( 3 ) for Henny Nuraini
  Nova Rugayah , Muladno , Henny Nuraini and Salundik
  Animal bone waste in Indonesia is quite high due to the high consumption of chicken, beef and pork. Bone charcoal is charcoal made from animal bones which can be utilized for reducing levels of fluoride (F) in groundwater. This study is aimed to assess the utilization of chicken bones into charcoal to reduce levels of fluoride (defluoridation) groundwater in Indonesia. Materials used in this study are chicken bones as raw materials for bone charcoal. The measured variables were (1) The quality of chicken bone charcoal, (2) Adsorption capacity of the bone charcoal to Fluoride in groundwater. The results showed that chicken bone charcoal consists of O2, Ca, P, C, Na, Mg and Al. Chicken bone charcoal has a quite high of the adsorption capacity as much as 67%. The more chicken bone charcoal is added to the higher percentage of Fluoride tends to increase the adsorption capacity up to 12 h. Therefore, chicken bone waste has a high potency to be processed become chicken bone charcoal for defluoridation of ground water.
  Hajrawati , Henny Nuraini , Irma Isnafia Arief and Dondin Sajuthi
  Background and Objective: The Cemba plant (Albizia lebbeckoides [DC.] Benth) is one of the members of the genus Albizia and has potential as a natural antimicrobial and antioxidant. This study was conducted to evaluate the antibacterial and antioxidant activities of the Cemba leaf extract (CLE). Materials and Methods: CLE was obtained from Cemba leaf powder macerated using aqueous ethanol (EtOH), aqueous food grade ethanol (FGEtOH) and distilled water (DW). The extract was filtered and evaporated using a vacuum rotary evaporator at 40°C until reaching 1/20 of the initial volume. The obtained filtrate was freeze-dried using a freeze-drying machine for 48 h. The obtained CLE was analysed for phytochemical compounds and measured for yield percentage, total phenolic content and total flavonoid content. The antibacterial activities of the CLEs were evaluated based on their inhibition activities against six pathogenic bacterial species using the disc diffusion method. The antioxidant activity and the antioxidant capacity of the CLEs were determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Results: Phytochemical screening showed that alkaloids, flavonoids, saponins, triterpenoids and tannins were found in the CLEs extracted using several solvents. The antimicrobial assay indicated that the CLEs all had antibacterial activities against both Gram-positive and Gram-negative bacteria. The highest inhibition zone (p<0.05) was obtained in the CLE extracted by EtOH (15.16±0.56). The highest antioxidant activity was noted in the CLE extracted by EtOH, resulting in IC50 and antioxidant capacity values of 2.82±0.05 mg mL–1 and 14.72±0.14 mg VCE g–1, respectively. Conclusion: it is concluded that CLE has potential as a natural antimicrobial and antioxidant.
  Suharyanto , Henny Nuraini , Tuti Suryati , Irma Isnafia Arief and Dondin Sajuthi
  Background and Objective: Recent studies show that senduduk (Melastoma malabathricum L.) leaf extract contains phenolic compounds that could possibly be used as a food preservative. However, the study of extraction methods using edible solvents has been poorly explored. This study was conducted to investigate the impact of various maceration techniques for the extraction of senduduk leaves on antioxidant and antibacterial activity. Materials and Methods: The maceration conditions explored were distilled water (T1), distilled water with shaking (T2), ethanol 25% in distilled water (T3) and ethanol 25% in distilled water with shaking (T4). Results: The result showed that shaking application resulted in lower extract activity. The extract obtained from distilled water was not significantly different to the extract obtained from ethanol 25% in percent yield (11.69 and 9.83%, respectively), antioxidant activity (64.15 and 69.62 mg BHTE g–1, respectively) and antibacterial activity. All extracts had antibacterial activity against tested Gram-positive bacteria (Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacterium (Pseudomonas aeruginosa). The highest zone of inhibition was pointed out by the extract obtained from distilled water (15.16, 14.88, 12.10 and 15.56 mm for B. cereus, S. aureus, L. monocytogenes and P. aeruginosa, respectively). However, the extracts had no inhibitory activity toward the Gram-negative bacteria: Escherichia coli and Salmonella Typhimurium. Conclusion: The senduduk leaf extracted using distilled water without shaking has the potential to generate an extract that can be used as an antioxidant and antibacterial agent.
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