Aktivitas antibakteri ekstrak bunga lawang kering (illicium verum hook. F.) dengan pelarut etanol dan aseton = Antibacterial activity of ethanol and acetone extract of dried star anise (illicium verum hook. F.)

Novita, Agustin (2018) Aktivitas antibakteri ekstrak bunga lawang kering (illicium verum hook. F.) dengan pelarut etanol dan aseton = Antibacterial activity of ethanol and acetone extract of dried star anise (illicium verum hook. F.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bunga lawang umumnya digunakan sebagai rempah dan perisa pada makanan, namun memiliki potensi untuk digunakan sebagai antibakteri. Penelitian ini dilakukan untuk mengetahui aktivitas dan stabilitas dari bunga lawang agar dapat diterapkan dalam produk pangan. Bunga lawang diekstrak dengan etanol dan aseton selama tiga hari, kemudian didilusi hingga konsentrasi 10, 20, 30, 40, dan 50% (b/v). Aktivitas antibakteri dari ekstrak diuji dengan metode difusi sumur terhadap tiga bakteri patogen pangan, yaitu Staphylococcus aureus, Escherichia coli, dan Bacillus cereus. Ekstrak terpilih untuk pengujian stabilitas jika menghasilkan diameter penghambatan lebih dari 6 mm. Stabilitas ekstrak diuji terhadap suhu pemanasan, waktu pemanasan, dan pH. Pemanasan dilakukan dalam empat taraf perlakuan suhu (60, 70, 80, dan 90 °C) serta dua taraf perlakuan waktu (15 dan 30 menit), sedangkan stabilitas pH ekstrak diuji terhadap empat taraf perlakuan (4, 5, 6, dan 7). Hasil pengujian menunjukkan bahwa ekstrak etanol bunga lawang dengan konsentrasi 30% dapat menghasilkan diameter penghambatan lebih dari 6 mm. Ekstrak etanol stabil pada suhu pemanasan 60 °C dalam menghambat S. aureus dan E. coli. Suhu pemanasan 60 °C dan waktu pemanasan 15 menit dapat menjaga kestabilan antibakteri dari ekstrak terpilih terhadap B. cereus. Ekstrak terpilih tetap stabil pada pH 4-5 terhadap seluruh bakteri uji. / Star anise is commonly used as spice and flavoring agent, but it has the potency as antibacterial. This research aims to assess the activity and stability of star anise so it can be applied in food products. Star anise was extracted with ethanol and acetone for three days, then diluted into five different concentrations (10, 20, 30, 40, and 50% (w/v)). The antibacterial activity was tested with agar well diffusion method against three pathogen bacteria, which are Staphylococcus aureus, Escherichia coli, and Bacillus cereus. The extract which produce inhibition diameter more than 6 mm was chosen to determine the stability of the extract. The stability of the extract was tested against heat treatment and pH value treatment. Heat treatment was done with four different heating temperature (60, 70, 80, and 90 °C) and two different heating time (15 and 30 minutes). pH value treatment was done with four different pH value (4, 5, 6, and 7). The result showed that ethanol extract of star anise with 30% concentration can produce inhibition diameter more than 6 mm. Ethanol star anise extract is stable at 60 °C against S. aureus and E. coli. The heated ethanol extract at 60 °C for 15 minutes also stable against B. cereus. The extract is stable at the pH 4-5 against all tested bacteria.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Novita, AgustinNIM00000007119AGUSTIN.NOVITA@YMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: Illicium verum Hook. f.; antibakteri; stabilitas; pH; pemanasan; ntibacterial agent; stability; heat treatment
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: Mr Samuel Noya
Date Deposited: 21 Oct 2020 08:45
Last Modified: 21 Oct 2020 08:45
URI: http://repository.uph.edu/id/eprint/11596

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