Karakteristik ekstrak bit merah (beta vulgaris l.) sebagai senyawa antimikroba = Characteristic of red beet (beta vulgaris l.) Extract as antimicrobial compound

Kartawijaya, Devina (2011) Karakteristik ekstrak bit merah (beta vulgaris l.) sebagai senyawa antimikroba = Characteristic of red beet (beta vulgaris l.) Extract as antimicrobial compound. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Red beet have been used as food coloring or consumed as fruit juice. In this study, antimicrobial activity of red beet was tested to against Staphylococcus aureus, Listeria monocytogenes, Enterobacter sp., Escherichia coli, Aspergillus flavus, and Rhizopus sp using agar diffusion method. Red beet was extracted by three treatments, which were combination of two different solvent (ethanol:ethyl acetate = 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100), temperature of extraction (25°C and 40°C), and duration of extraction (1 hour, 2 hour, 3 hour 4 hour, 5 hour, and 6 hour). Red beet extract were diluted into five different solvent (5%, 10%, 15%, 20%, and 25%) using each solvent. The data showed that ethanol extract 100% (25°C, 6 hour) could inhibited S. aureus (4,88 – 9,13 mm inhibition diametre), L. monocytogenes (4,08 – 7,78 mm inhibition diametre), Enterobacter sp. (2,95 – 7,00 mm inhibition diametre), E. coli (2,78 – 6,48 mm inhibition diametre), A. flavus (no inhibition), and Rhizopus sp. (no inhibition). The extract was effective at low pH (6,98 – 10,50 mm inhibition diametre). Heating, saline solution, and sugar solution did not affect the activity of red beet extract. The phytochemical compound in red beet extract were tanin, flavonoid, saponin, triterpenoid, and phenolic compound.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kartawijaya, DevinaNIM03420070057UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf J.N.NIDN0107016701UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: Red beet ; extraction ; antimicrobial activity ; pH, saline ; sugar ; heat
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 04 Oct 2018 07:05
Last Modified: 24 Jul 2020 08:21
URI: http://repository.uph.edu/id/eprint/1032

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