Production of antimicrobial gel using Moringa oleifera (Malunggay leaves / by Jan Wesley C. Morido, Releth Mae G. Peregrino and Ira Nicole A.t Rotoni.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2017. Cavite State University- Main Campus,Description: xi, 65 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 615  M82 2017
Online resources: Production credits:
  • High School
Abstract: MORIDO, JAN WESLEY C., PEREGRINO RELETH MAE G., ROTONI, IRA NICOLE A. Production of Antimicrobial Gel using Moringa oleifera (Malunggay) Leaves. Research Study. Science High School (General Science Curriculum), College of Education, Cavite State University, Indang, Cavite. May 2017. Adviser: Dr. Hosea D. Matel The study "Production of Antimicrobial using Moringa oleifera (Malunggay) Leaves" was conducted at the Research Center, Cavite State University, Indang, Cavite from August 2016 to April 2017. It aimed to to produce an antimicrobial gel using Malunggay leaves. Specifically, this study aimed: to determine the sensory characteristics of the produced antimicrobial gel using Malunggay leaves in terms of odor, viscosity, and color; to determine the level of acceptability of the produced antimicrobial gel; to determine the antimicrobial potential of the produced Malunggay antimicrobial gel; and to determine the treatments that exhibited antimicrobial activity against different types of bacteria and fungi. The bacteria and fungi that were used in this study are Staphylococcus aureus, Escherichia coli and Aspergillus niger. The Malunggay antimicrobial gel was subjected to agar well diffusion method using potato dextrose agar and nutrient agar placed in a petri dish with wells for the antimicrobial gel to detennine the treatments that exhibited zone of inhibition in different types of bacteria and fungi. The researchers used the following treatments: Tl - 15 mL glycerin, 15 mL extracted Malunggay leaves, 2 mL virgin coconut oil, 3 mL essential oil and 15 mL water; T2 - 25 mL glycerin, 10 mL extracted Malunggay leaves, 2 mL virgin coconut oil, 3 mL essential oil and 10 mL water; and T3 - 15 mL glycerin, 20 mL extracted Malunggay leaves, 2 mL virgin coconut oil, 3 mL essential oil and 10 mL water. Based on the results of study, the treatment that has the most antimicrobial potential is Treatment 3. It exhibited inhibitory zone against S. aureus and E. coli. Treatment I and Treatment 2 exhibited zones of inhibition only in E. coli. Based on the survey of the study, among the three treatments with Malunggay extract, the respondents found Treatment 3 as the most aromatic in terms of odor and darkest in color; and Treatment I as the most viscous in terms of viscosity. The respondents found Treatment I as the most acceptable out of the three treatments with Malunggay extract. Treatment 0 was moderately aromatic, very viscous and colorless, having the consecutive means of 1.96, 1.00, and 4.00. Treatment I was moderately aromatic, moderately viscous and yellow, having the consecutive means of 2.48, 2.42, and 2.02. Treatment 2 was moderately aromatic, moderately viscous and light yellow, having the consecutive means of 2.66, 2.46, and 2.74. Treatment 3 was moderately aromatic, fairly viscous and brownish yellow, having the consecutive means of 2.16, 3.04, and 1.16.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 615 M82 2017 (Browse shelf(Opens below)) Link to resource Room use only RS-796 00011223

Research Study (Science High School) Cavite State University

High School

MORIDO, JAN WESLEY C., PEREGRINO RELETH MAE G., ROTONI, IRA NICOLE
A. Production of Antimicrobial Gel using Moringa oleifera (Malunggay) Leaves. Research Study. Science High School (General Science Curriculum), College of Education, Cavite State University, Indang, Cavite. May 2017. Adviser: Dr. Hosea D. Matel
The study "Production of Antimicrobial using Moringa oleifera (Malunggay) Leaves" was conducted at the Research Center, Cavite State University, Indang, Cavite from August 2016 to April 2017. It aimed to to produce an antimicrobial gel using Malunggay leaves. Specifically, this study aimed: to determine the sensory characteristics of the produced antimicrobial gel using Malunggay leaves in terms of odor, viscosity, and color; to determine the level of acceptability of the produced antimicrobial gel; to determine the antimicrobial potential of the produced Malunggay antimicrobial gel; and to determine the treatments that exhibited antimicrobial activity against different types of bacteria and fungi. The bacteria and fungi that were used in this study are Staphylococcus aureus, Escherichia coli and Aspergillus niger. The Malunggay antimicrobial gel was subjected to agar well diffusion method using potato dextrose agar and nutrient agar placed in a petri dish with wells for the antimicrobial gel to detennine the treatments that exhibited zone of inhibition in different types of bacteria and fungi.
The researchers used the following treatments: Tl - 15 mL glycerin, 15 mL extracted Malunggay leaves, 2 mL virgin coconut oil, 3 mL essential oil and 15 mL water; T2 - 25 mL glycerin, 10 mL extracted Malunggay leaves, 2 mL virgin coconut oil, 3 mL essential oil and 10 mL water; and T3 - 15 mL glycerin, 20 mL extracted Malunggay leaves, 2 mL virgin coconut oil,
3 mL essential oil and 10 mL water.

Based on the results of study, the treatment that has the most antimicrobial potential is Treatment 3. It exhibited inhibitory zone against S. aureus and E. coli. Treatment I and Treatment 2 exhibited zones of inhibition only in E. coli.
Based on the survey of the study, among the three treatments with Malunggay extract, the respondents found Treatment 3 as the most aromatic in terms of odor and darkest in color; and Treatment I as the most viscous in terms of viscosity. The respondents found Treatment I as the most acceptable out of the three treatments with Malunggay extract.
Treatment 0 was moderately aromatic, very viscous and colorless, having the consecutive means of 1.96, 1.00, and 4.00. Treatment I was moderately aromatic, moderately viscous and yellow, having the consecutive means of 2.48, 2.42, and 2.02. Treatment 2 was moderately aromatic, moderately viscous and light yellow, having the consecutive means of 2.66, 2.46, and
2.74. Treatment 3 was moderately aromatic, fairly viscous and brownish yellow, having the consecutive means of 2.16, 3.04, and 1.16.

Submitted copy to the University Library. 07/17/2017 RS-796

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