Abstract
Noni fruit extract has been widely known as an antibacterial, but plant extracts are easily degraded by light, pH and temperature, thus reducing the antibacterial activity, zeolite is added to maintain the stability of the noni extract. This study uses an experimental method that is by comparing the inhibition zones that occur between noni fruit extract and noni + ZAL fruit extract and to test the stability of the preparation, the sample is heated at 40oC and then tested for antibacterial activity again. The statistical test results show the value of Asymp. Sig (0.003)
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
