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"Latar Belakang: Bahan irigasi endodontik yang sering digunakan saat ini memiliki sifat toksik terhadap sel punca yang berperan penting pada perawatan endodontik regeneratif. Sehingga dibutuhkan pemilihan bahan irigasi alami yang tidak toksik, seperti ekstrak jeruk purut yang juga memiliki efek antibakteri terhadap bakteri gram positif. Tujuan: Mendapatkan perbandingan sitotoksisitas larutan ekstrak daun jeruk purut berbagai konsentrasi pada waktu observasi 24 jam terhadap hDPSCs. Metode: HDPSCs diisolasi dari gigi molar tiga, diberikan media perlakuan berupa larutan ekstrak daun jeruk purut dengan konsentrasi 2,5%, 5%, 10% dan 20%, NaOCl 2,5% dan DMEM sebagai kontrol. Pengamatan proliferasi hDPSCs dengan uji MTT. Hasil dibaca dengan microplate reader dengan panjang gelombang 570 nm. Nilai absorbansi larutan ekstrak daun jeruk purut 2,5%, 5%, 10%, 20% dan NaOCl 2,5% dihitung persentasinya dibandingkan dengan nilai absobansi kelompok kontrol menggunakan rumus perhitungan viabilitas sel. Hasil: Nilai rerata viabilitas sel kelompok larutan ekstrak daun jeruk purut diatas 90%, menandakan larutan ekstrak daun jeruk purut tidak toksik terhadap hDPSCs. Kesimpulan: Larutan ekstrak daun jeruk purut tidak memiliki efek sitotoksisitas terhadap hDPSCs, dengan nilai viabilitas sel paling tinggi pada konsentrasi 20%."

"During their storage, the traditional ready-to-eat food, such as sticky rice cake, are easily contaminated by spoilage pathogens. Hence, this study aims to evaluate the effect of Citrus hystrix extract in reducing spoilage pathogens in sticky rice cake during storage. The experimental sticky rice cake was prepared and formulated with Citrus hystrix extract at varied level of concentrations of 0.65%, 1.26% and 1.82% (w/w). Treated samples were stored at room temperature for 28 days and evaluated periodically for their microbial activity (total plate count), thiobarbituric acid reactive substances (TBARS), and sensory analysis. For its antifungal activity, the Citrus hystrix extract was also compared against Penicillium sp. and Aspergillus nidulans prior to formulation. Results exhibited a significant advantage of the added extracts to the sticky rice cake. All extract levels effectively eliminated the spoilage microorganism and significantly lowered the TBARS values. The physico-chemical properties of sticky rice cake including pH, water activity, and moisture content were equal among all the formulated samples and slightly different at 1.82% (w/w) extract level. Moreover, the addition of Citrus hystrix extract up to 1.82% did not affect the acceptability sensory attributes of the sticky rice cake as compared to the control which has no Citrus hystrix extracts (p > 0.05)."