Antibacterial test of various ingredients of “Indonesian Jamu”

• Main Authors: Selva Rosyta Dewi, .-, Tri Rahayu,, .-, Siti Istiqomah,, .-, Lisa Marjayandari,, .-, Mar’atus Sholichah,, .-, Nurul ‘Aini,, .-, Nabela Nur Hanifah, .-, Izdihar Tsana,, .-, Ana Mariatul Khiftiyah,, .-, Desi Triwahyuni,, .-, Muhammad Bachruddin,, .-, Indra Adi Wira Prasetya,, .-, Fatimah,, .-, Ni’matuzahroh
• Format: Book Section PeerReviewed
• Language: English; English; English
• Published: AIP Publishing. 2019
• Subjects: Q Science; Q Science (General); QR Microbiology
• Online Access: https://repository.unair.ac.id/125886/1/C64.%20Fulltext.pdf; https://repository.unair.ac.id/125886/2/C64.%20Penilaian%20dan%20Validasi.pdf; https://repository.unair.ac.id/125886/3/C64.%20Similarity.pdf; https://repository.unair.ac.id/125886/; https://pubs.aip.org/aip/acp/article/2019/1/040013/774614/Antibacterial-test-of-various-ingredients-of
• Institution: Universitas Airlangga

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 t...