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"ABSTRAKPohon kepel (Stelechocarpus burahol) di FMIPA UI sebagian besar (8 dari 9 pohon) ditumbuhi oleh benalu Dendrophthoe pentandra (Loranthaceae). Keberadaan benalu tersebut diduga dapat menyebabkan kerusakan pohon S. burahol. Oleh karena itu, dilakukan penelitian yang bertujuan mengetahui tingkat kerusakan S. burahol akibat ditumbuhi benalu. Benalu yang tumbuh pada S. burahol dapat menyebabkan kerusakan morfologi dan anatomi. Kerusakan morfologi dapat diketahui dengan menghitung selisih keliling cabang pohon S. burahol bagian proksimal dan distal. Kerusakan anatomi dapat dilihat berdasarkan potongan membujur haustorium benalu yang menempel pada cabang S. burahol. Hasil penelitian menunjukkan nilai kerusakan pohon S. burahol tertinggi sebesar 94,3% (sangat rusak), sedangkan berdasarkan pengamatan potongan membujur haustorium benalu terlihat bagian jaringan cabang S. burahol yang mengalami kerusakan akibat penetrasi haustorium benalu (collapsed zone). Benalu D. pentandra yang tumbuh pada S. burahol dalam jangka panjang akan menyebabkan kematian yang berakibat kepada penurunan populasi pohon S. burahol di FMIPA UI.

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ABSTRACTMajority of Kepel tree (Stelechocarpus burahol) in FMIPA UI (8 of 9 trees) overgrown by mistletoe Dendrophthoe pentandra (Loranthaceae). The mistletoe suspected to cause damage to S. burahol trees. Therefore, the research to determine the level of damage as a result of overgrown mistletoe on S. burahol is done. The mistletoe that grows on S. burahol can cause morphology and anatomy damage. Morphology damage can be determined by calculating the difference in circumference of tree branches S. burahol on proximal and distal parts. Anatomy damage can be viewed by piece of longitudinal section haustorium of mistletoe that attaches to the S. burahol branch. The results showed that the highest value of damage to S. burahol trees is 94.3% (very damaged), whereas based on longitudinal section part of the S. burahol branch tissue damaged by penetration haustorium of mistletoe (collapsed zone) could be seen. Mistletoe of D. pentandra that grows on S. burahol in the long time will lead to death and caused the population of S. burahol trees in FMIPA UI declined."

"[Bau mulut (Halitosis) merupakan masalah kesehatan gigi dan mulut yang dikeluhkan sebagian besar masyarakat. Komponen utama pada bau mulut adalah volatile sulfur compounds (VSCs), yaitu hidrogen sulfida (H2S), metil merkaptan (CH3SH), dan dimetilsulfida ((CH3)2S). Salah satu bahan alami yang secara tradisional digunakan untuk mengurangi bau mulut adalah buah burahol (Stelechocarpus burahol). Tujuan penelitian ini adalah mengevaluasi efek sediaan tablet hisap yang mengandung buah kepel dalam mengontrol bau mulut. Tiga puluh orang subyek sehat dibagi secara acak menjadi 2 kelompok, yaitukelompok tablet hisap eksrak buah kepel dan kelompok permen karet xilitol. Subyek menggunakan tablet hisap pada pagi setelah makan pagi dan siang setelah makan siang. Pemeriksaan bau mulut dilakukan sebanyak tiga kali, yaitu segera setelah bangun tidur, setelah makan pagi, dan siang hari sesudah makan siang. Variabel pemeriksaan bau mulut yang diukur adalah skor organoleptik, kadar H2S,kadar CH3SH, dan kadar (CH3)2S. Efek tablet hisap ekstrak buah burahol sebanding dengan permen karet xilitol dalam menurunkan kadar H2S, CH3SH, (CH3)2S dan skor organoleptik bau mulut pada subyek. Tablet hisap yang mengandung ekstrak buah burahol (Stelechocarpus burahol) efektif dalam mengontrol bau mulut sehingga dapat digunakan untuk pengobatan bau mulut (halitosis).;

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Oral malodour (Haitosis) as an oral problem that most people complain. In all cases, bad breath is caused by the presence of volatile organic compounds originating from the mouth or the expired air. The aim of this study is know of the effect of lozenges containing kepel fruit (Stelechocarpus burahol) in controlling oral malodour in normal subjects. Thirty normal subjects were divided into two groups

randomly, one groups received lozenges containing kepel fruits and the other groups received lozenges containing xilitol. Subjects receiving as much two tablets lozenges each day during one day, ie morning after breakfast and after lunch. Oral malodour examination performed three times, ie immediately after waking, after breakfast, and afternoon after lunch. Variable oral malodour is measured levels of H2S, CH3SH, (CH3)2S. The result were shown that lozenges containing kepel fruits (Stelechocarpus burahol) did not differ with lozenges containing xilitol in reducing the levels of H2S, CH3SH, (CH3)2S and organoleptics oral malodour in normal subjects. Lozenges containing kepel fruits (Stelechocarpus burahol) is effective in controlling oral malodour so it can be used for the treatment of oral malodour (Halitosis).;Oral malodour (Haitosis) as an oral problem that most people complain. In all cases,

bad breath is caused by the presence of volatile organic compounds originating

from the mouth or the expired air. The aim of this study is know of the effect of

lozenges containing kepel fruit (Stelechocarpus burahol) in controlling oral

malodour in normal subjects. Thirty normal subjects were divided into two groups

randomly, one groups received lozenges containing kepel fruits and the other

groups received lozenges containing xilitol. Subjects receiving as much two

tablets lozenges each day during one day, ie morning after breakfast and after

lunch. Oral malodour examination performed three times, ie immediately after

waking, after breakfast, and afternoon after lunch. Variable oral malodour is

measured levels of H2S, CH3SH, (CH3)2S. The result were shown that lozenges

containing kepel fruits (Stelechocarpus burahol) did not differ with lozenges

containing xilitol in reducing the levels of H2S, CH3SH, (CH3)2S and

organoleptics oral malodour in normal subjects.

Lozenges containing kepel fruits (Stelechocarpus burahol) is effective in

controlling oral malodour so it can be used for the treatment of oral malodour

(Halitosis).;Oral malodour (Haitosis) as an oral problem that most people complain. In all cases,

bad breath is caused by the presence of volatile organic compounds originating

from the mouth or the expired air. The aim of this study is know of the effect of

lozenges containing kepel fruit (Stelechocarpus burahol) in controlling oral

malodour in normal subjects. Thirty normal subjects were divided into two groups

randomly, one groups received lozenges containing kepel fruits and the other

groups received lozenges containing xilitol. Subjects receiving as much two

tablets lozenges each day during one day, ie morning after breakfast and after

lunch. Oral malodour examination performed three times, ie immediately after

waking, after breakfast, and afternoon after lunch. Variable oral malodour is

measured levels of H2S, CH3SH, (CH3)2S. The result were shown that lozenges

containing kepel fruits (Stelechocarpus burahol) did not differ with lozenges

containing xilitol in reducing the levels of H2S, CH3SH, (CH3)2S and

organoleptics oral malodour in normal subjects.

Lozenges containing kepel fruits (Stelechocarpus burahol) is effective in

controlling oral malodour so it can be used for the treatment of oral malodour

(Halitosis)., Oral malodour (Haitosis) as an oral problem that most people complain. In all cases,

bad breath is caused by the presence of volatile organic compounds originating

from the mouth or the expired air. The aim of this study is know of the effect of

lozenges containing kepel fruit (Stelechocarpus burahol) in controlling oral

malodour in normal subjects. Thirty normal subjects were divided into two groups

randomly, one groups received lozenges containing kepel fruits and the other

groups received lozenges containing xilitol. Subjects receiving as much two

tablets lozenges each day during one day, ie morning after breakfast and after

lunch. Oral malodour examination performed three times, ie immediately after

waking, after breakfast, and afternoon after lunch. Variable oral malodour is

measured levels of H2S, CH3SH, (CH3)2S. The result were shown that lozenges

containing kepel fruits (Stelechocarpus burahol) did not differ with lozenges

containing xilitol in reducing the levels of H2S, CH3SH, (CH3)2S and

organoleptics oral malodour in normal subjects.

Lozenges containing kepel fruits (Stelechocarpus burahol) is effective in

controlling oral malodour so it can be used for the treatment of oral malodour

(Halitosis).]"

"Stelechocarpus Burahol buah asli nusantara penghilang bau mulut dan bau badan diketahui turun temurun di gunakan masyarakat ,sumber bahan alami pembuatan larutan kumur penghilang bau mulut.Tujuan : Mengetahui daya hambat bakteri ekstrak buah kepel, serta efikasi larutan kumur ekstrak buah kepel dibanding larutan komersial dalam mengontrol halitosis fisiologis.Metode : Cross-over 30 subyek penelitian, single blind,dua kelompok. Pengujian organoleptik test serta pengukuran VSCs dengan Oralchroma?.Hasil: uji daya anti bakteri Phyromonas ginggivalis ATCC 33277, Metode dilusi, kepel KBM 75%, KHM (-), larutan komersial KBM 25%, KHM 25%. Metode difusi,kepel;daya hambat konsentrasi 50%:8mm, 75%:8mm, 100%:10mm, larutan komersial;25%:10mm, 50%:11mm, 75%:14mm, 100%:14mm,signifikan larutan komersial ,P-value 0.034,alpha 5%. Analisa crossover;H2S kepel 0.05, komersial 0.25,P-value 0.0349 ,alpha 1%,nilai R-square sebesar 69.1%. Nilai CH3SH kepel 0,24,komersial 0.17 P-value 0.324,alpha 1%. Nilai (CH3)2S kepel 0.246, komersial 0.238, P-value 0.338 alpha 1%. P-value nilai tengah H2S , CH3SH, dan (CH3)2S, diatas alpha 1%.Kesimpulan : Kemampuan daya hambat bakteri larutan kumur komersial lebih baik secara bermakna, namun kemampuan larutan kepel dan komersial dalam menghambat H2S , CH3SH dan (CH3)2S tidak beda bermakna.

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Kepel (Stelechocarpus Burahol) an nusantara's fruit of origin, well known as oral and body anti mallodour for a long time ago specialy in javanish heritage, its become natural promising source for develope natural mouthwash in controling fisiologic halitosis.This research aimed in testing efficacy betwen kepel and commercial mouthwash containing green tea extract as oral anti mallodour in fisiologic halitosis.Method: A randomized, single blind, two-group ,Cross-over design with 30 subject. Using organoleptic test and Oralchroma ?.Result : anti bacterial test against Phyromonas ginggivalis ATCC 33277, diluted methode ; kepel KBM 75%, KHM (-), comercial mouthwash KBM 25%, KHM 25%. Difused methode kepel mouthwash positive in concentration 50%:8mm, 75%:8mm, 100%:10mm, comercial moutwash 25%:10mm, 50%:11mm, 75%:14mm, 100%:14mm, better result in commercial mouthwash ,P-value 0.034 alpha 5%. Crossover analytic H2S kepel 0.05, commercial 0.25,P-value 0.0349 alpha 1%, R-square 69.1%. Result for CH3SH kepel 0,24,commercial 0.17 Pvalue 0.324 alpha 1%. Result (CH3)2 kepel 0.246, commercial 0.238, P-value 0.338 alpha 1%. P-value for H2S , CH3SH and (CH3)2S above alpha 1% .Conclusion : Anti bacterial ability of commercial mouthwash better than kepel's, thougt both kepel and commercial mouthwash had almost same resulted in reducting levels H2S , CH3SH and (CH3)2S."

"Buah kepel Stelechocarpus burahol secara tradisional digunakan sebagai penghilang bau mulut oleh putri kerajaan Yogyakarta.Tujuan penelitian ini untuk mengetahui aktivitas, mengidentifikasi dan memprediksi mekanisme senyawa dari ekstrak buah kepel sebagai penghilang bau mulut. Ekstrak etanol dipartisi dengan pelarut heksan, etil asetat, butanol, air dan metanol. Ekstrak dan fraksi buah kepel diujikan aktivitas penyerapan bau volatile sulfur compounds VSCs dan antibakteri penyebab bau mulut. Hasil skrining fitokimia dan penentuan kadar kandungan kimia, diketahui buah kepel mengandung saponin yang terdapat pada semua fraksi kecuali metanol, juga semua fraksi mengandung flavonoid, polifenol dan tanin. Kadar total polifenol menunjukkan kadar tertinggi ditemukan pada fraksi air. Semua ekstrak dan fraksi dapat menyerap bau metil merkaptan dan dimetilsulfida, dan dapat menghambat pertumbuhan bakteri Porphyromonas gingivalis dan Fusobacterium nucleatum.Fraksi butanol FB1 dari fraksinasi kolom adsorben sepadeks diisolasi lebih lanjut dengan adsorben silikagel Flash menghasilkan subfraksi FB1-AM, dimurnikan dengan kloroform-metanol, dan diidentifikasi senyawanya menggunakan H-NMR dan LCMS/MS. Hasil pengkajian mekanisme aksi dengan meetode insiliko dari senyawa kandidat 5-hidroksimetilfurfural, diketahui senyawa ini dapat menghambat enzim pengkatalisis yang membantu enzim metionin gamma liase menghasilkan metil merkaptan, seperti halnya katekin sebagai pembanding.

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Kepel fruit Stelechocarpus burahol has traditionally been used as aoral deodorizing of the Yogyakarta Princesses.The objective of this study was obtain the extract and the fraction of the kepel activity as a remover of oral malodor and to predict the mechanism of the isolate compounds as deodorizing.The ethanol extract was partitioned with hexane, ethyl acetate, butanol, water and methanol solvents. Extracts and fractions of the fruit tested for odor absorption of Volatile Sulfur Compounds VSCs and antibacterial trigger halitosis. The phytochemical screening was known that all fractions except methanol contain saponins, and all fractions contain flavonoids, polyphenols and tannins. Total of polyphenol compounds show the highest consentrations found in water fractions. All extracts and fractions can absorb methyl mercaptane and dimethylsulfide gas, and may inhibit the growth of Porphyromonas gingivalis and Fusobacterium nucleatumbacteria . The FB1 from butanol fraction was further isolated with a silica gel resulted FB1 AM subfraction, then purified by chloroform methanol, and identified using H NMR and LCMS MS. The action mechanism of 5 hydroxymethylfurfural candidate compound by in silico method, found in this compound can inhibit the enzyme catalyzing PLP which the enzyme methionine gamma lyase to produce methyl mercaptane, as well as catechins as a comparison."

"ABSTRAKBuah burahol bermanfaat untuk mengurangi halitosis (bau mulut) yang disebabkan oleh terbentuknya gas volatile sulfur di dalam rongga mulut. Tujuan penelitian ini adalah untuk melakukan standardisasi ekstrak etanol buah burahol dan memformulasikan tablet hisap ekstrak etanol buah burahol. Tablet hisap ekstrak burahol ini dibuat dengan menggunakan perbedaan pemanis, yaitu sintetis (aspartame) dan alami (isomaltulosa dan manitol). Metode yang digunakan untuk mencetak tablet hisap adalah dengan metode kempa langsung. Hasil uji kadar abu, kadar abu tidak larut asam, serta kadar air ekstrak buah burahol masing-masing adalah 94,95±0,05; 0,97±0,40 ; dan 33,60±0,54%. Sementara itu, hasil uji kadar total fenol, total flavonoid, sisa logam (Pb dan Cd), dan uji sisa pelarut masing-masing adalah 7,85±0,04 gGAE/100 g sampel; 0,31±0,002%; dan tidak terdapatnya sisa logam berat maupun sisa pelarut pada ekstrak. Dari hasil uji waktu larut yang dilakukan oleh 30 orang panelis, diperoleh waktu larut paling cepat adalah 4,99±0,27 menit dengan menggunakan pemanis manitol. Hasil analisis program SPSS 17.0 dari data hasil uji kesukaan menunjukkan bahwa ada perbedaan bermakna antara keempat formulasi yang mengandung jenis pemanis dan konsentrasi yang berbeda dengan tingkat kesukaan panelis

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ABSTRACTThe beneficial of Burahol fruit is to reduce halitosis (bad breath) caused by the formation of volatile sulfur gases in the oral cavity. The aim of these study was to standardize the ethanol extract from burahol fruit and formulated ethanol extract of fruit burahol. The troches containing standardized ethanol extract of Burahol Fruit was made using the difference of sweeteners, namely synthetic (aspartame) and natural sweeteners (isomalt and mannitol). The Method for making ethanol extract of fruit lozenges burahol is using direct compression method Determination result of ash content; the result of acid insoluble acid and the result of water of each is 94,95±0,05; 0,97±0,40; and 33,60±0,54%. Meanwhile, the result of total phenol content, total flavonoids, the rest of the metals ( Pb and Cd ), and the residual solvent testing of each is 7,85±0,04 g sample gGAE/100; 0.31±0.002%, and not presence of residual heavy metals and residual solvent in the extract. The results test of dissolving time by 30 panelists, obtained during the fastest dissolving time is 4,99±0,27 minutes using mannitol sweetener. The results of the analysis of the data SPSS 17.0 showing that there is significant difference between the four types of formulations containing different concentrations of sweeteners and the level of preference panelists."

"Bau mulut adalah masalah yang dapat membuat orang tidak nyaman. Stelechocarpus burahol (kepel) terbukti secara empiris dapat menghilangkan bau mulut, karena mengandung flavonoid yang berfungsi sebagai agen pengadsorbsi. Untuk meningkatkan potensinya dilakukan ekstraksi dari buah kepel. Untuk mendapatkan hasil yang baik, ekstrak distandardisasi. Standardiasi yang dilakukan antara lain parameter spesifik kadar total flavonoid adalah 0,30 %, kadar total fenol adalah 7,85 g GAE/100 g, kadar logam berat adalah 0 ppm, dan kadar sisa pelarut adalah 0 ppm, sedangkan pada parameter non spesifik berupa kadar abu adalah 94,95 %, kadar abu tidak larut asam adalah 0,97 %, kadar air adalah 28,36 %, uji kelarutan ekstrak 1:10. Ekstrak dibuat menjadi sediaan obat kumur agar mudah digunakan sehari-hari. Sediaan obat kumur ini mengandung ekstrak buah kepel, isomaltulosa, mentol, asam malat, natrium benzoat, sorbitol, dan etanol. Pada formulasi I, II, dan III secara berturut-turut memiliki pemanis isomaltulosa 4 %, 8 %, dan 12 %, dari ketiga formulasi tersebut diuji untuk menentukan formulasi yang paling disukai dan stabil. Formula II mendapatkan nilai rata-rata tertinggi pada parameter warna dan aroma, serta mendapat peringkat kedua pada parameter rasa, sedangkan pada pengujian fisik obat kumur, pada formulasi I memiliki bau mentol; jernih; warna incosete 0605 orange; pH 5,35; dan bobot jenis 1,0349; formula II memiliki bau mentol; jernih; warna incosete 0605 orange; pH 5,36; dan bobot jenis 1,1234; formula III memiliki bau mentol; jernih; warna incosete 0605 orange; pH 5,37; dan bobot jenis 0,9953.

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Halitosis is a problem that can make people uncomfortable. Stelechocarpus burahol (Kepel) empirically proven to eliminate bad breath, because it contains flavonoid which serves as an adsorbent agent. To improve the potency, kepel fruit is extracted. To get a good result, standardized extract. Standardization is carried out include specific parameters such as levels of total flavonoids was 0.30%, the total phenol content was 7.85 g GAE/100 g, heavy metal content is 0 ppm, and levels of residual solvent was 0 ppm, whereas the non-specific parameters form of ash content is 94.95%, acid insoluble ash content was 0.97%, the water content was 28.36%, solubility test extract 1:10. Extracts made ​​into a mouthwash preparations for daily use. This mouthwash contains fruit extracts Kepel, isomalt, menthol, malic acid, sodium benzoate, sorbitol and ethanol. In the formulations I, II, and III consecutive had a sweetener isomalt 4%, 8%, and 12%, all three formulations were tested to determine the most preferred formulation and stable. Formulation II get the highest average score on the parameters of color and aroma, and was ranked second in the taste parameters, whereas the physical testing of mouthwash, the formulation I have a menthol smell, transparant, 0605 incosete orange color, pH 5.35, and a specific gravity of 1.0349, formulation II has the smell of menthol, transparant, 0605 incosete orange color, pH 5.36, and a specific gravity of 1.1234, formulation III has a menthol odor, transparent, 0605 incosete orange color, pH 5.37, and a specific gravity of 0.9953."