Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad

P. bubalinum has a bitter taste and stinky smell as this species from the same family of Parkia speciosa and P. jiringa. This three seed can be eaten raw as ulam or be prepared in several method before the intake. Research has been conducted to determine the anti-bacterial properties of P. bubalinum...

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Bibliographic Details
Main Author:	Ahmad Poad, Siti Nazeha
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2017
Subjects:	Extraction (Chemistry) QR Microbiology Bacteria
Online Access:	http://ir.uitm.edu.my/id/eprint/28299/ http://ir.uitm.edu.my/id/eprint/28299/1/PPb_SITI%20NAZEHA%20AHMAD%20POAD%20AS%20N%2017_5.pdf

id	uitm-28299
recordtype	eprints
spelling	uitm-282992020-02-12T06:47:24Z http://ir.uitm.edu.my/id/eprint/28299/ Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad Ahmad Poad, Siti Nazeha Extraction (Chemistry) QR Microbiology Bacteria P. bubalinum has a bitter taste and stinky smell as this species from the same family of Parkia speciosa and P. jiringa. This three seed can be eaten raw as ulam or be prepared in several method before the intake. Research has been conducted to determine the anti-bacterial properties of P. bubalinum seeds extract against Grampositive and Gram-negative bacteria by using disc diffusion method as well as to compare the effect of anti-bacterial properties of P. bubalinum seeds extract between three ways preparation of intake which is raw, heated and curing in soil. The concentration of crude extract is 100% while the positive control use is tetracycline and nitrofurantoin and the negative control is distilled water. The result show formation of inhibition zone towards Gram-positive bacteria which is S. aureus is larger with 12±1 mm while inhibition Gram-negative which is E. coli is 9.7±1.33 for raw extraction. Meanwhile, for curing extraction, only S.aureus shows a formation of zone of inhibition with 6.67±0.57 mm. For heated extraction, both bacteria strain show no zone of inhibition. This result will be very helpful as guidance for folks to choose the best preparation method for effective anti-bacteria effects. Faculty of Applied Sciences 2017 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/28299/1/PPb_SITI%20NAZEHA%20AHMAD%20POAD%20AS%20N%2017_5.pdf Ahmad Poad, Siti Nazeha (2017) Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad. [Student Project] (Submitted)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Extraction (Chemistry) QR Microbiology Bacteria
spellingShingle	Extraction (Chemistry) QR Microbiology Bacteria Ahmad Poad, Siti Nazeha Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad
description	P. bubalinum has a bitter taste and stinky smell as this species from the same family of Parkia speciosa and P. jiringa. This three seed can be eaten raw as ulam or be prepared in several method before the intake. Research has been conducted to determine the anti-bacterial properties of P. bubalinum seeds extract against Grampositive and Gram-negative bacteria by using disc diffusion method as well as to compare the effect of anti-bacterial properties of P. bubalinum seeds extract between three ways preparation of intake which is raw, heated and curing in soil. The concentration of crude extract is 100% while the positive control use is tetracycline and nitrofurantoin and the negative control is distilled water. The result show formation of inhibition zone towards Gram-positive bacteria which is S. aureus is larger with 12±1 mm while inhibition Gram-negative which is E. coli is 9.7±1.33 for raw extraction. Meanwhile, for curing extraction, only S.aureus shows a formation of zone of inhibition with 6.67±0.57 mm. For heated extraction, both bacteria strain show no zone of inhibition. This result will be very helpful as guidance for folks to choose the best preparation method for effective anti-bacteria effects.
format	Student Project
author	Ahmad Poad, Siti Nazeha
author_facet	Ahmad Poad, Siti Nazeha
author_sort	Ahmad Poad, Siti Nazeha
title	Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad
title_short	Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad
title_full	Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad
title_fullStr	Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad
title_full_unstemmed	Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad
title_sort	anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / siti nazeha ahmad poad
publisher	Faculty of Applied Sciences
publishDate	2017
url	http://ir.uitm.edu.my/id/eprint/28299/ http://ir.uitm.edu.my/id/eprint/28299/1/PPb_SITI%20NAZEHA%20AHMAD%20POAD%20AS%20N%2017_5.pdf
first_indexed	2023-09-18T23:19:59Z
last_indexed	2023-09-18T23:19:59Z
_version_	1777419366215712768

Anti-bacterial activity of pithecellobium bubalinum in several preparations of seed intake / Siti Nazeha Ahmad Poad

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