Kajian aktivitas dan stabilitas antibakteri ekstrak daun delima (Punica granatum L.) = Study of antibacterial activity and stability of pomegranate leaves extract (Punica granatum L.)

Paramita, Shanti (2016) Kajian aktivitas dan stabilitas antibakteri ekstrak daun delima (Punica granatum L.) = Study of antibacterial activity and stability of pomegranate leaves extract (Punica granatum L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pomegranate leaves (Punica granatum L.) are usually used as a traditional medicine in many countries to cure diseases or relieve pains. This research focuses on potential of pomegranate leaves as antibacterial agent for inhibiting the growth of bacterias that usually contaminating food such as Staphylococcus aureus, Bacillus cereus, and Pseudomonas aeruginosa. The pomegranate leaves were extracted by polar solvent (ethanol), different maceration time (1, 2, and 3 days), and different concentration of extract (10, 20, 30, and 40%). The antibacterial activity was tested using agar diffusion method based on diameter of inhibition zone. The stability of pomegranate extract was determined with different heat treatment (60, 70, 80, and 90°C; 30 and 60 minutes), different pH (4, 5, 6, 7, and 8), different salt concentration (1, 2, 3, dan 4%), and different sugar concentration (15, 20, 25, dan 30%). The result showed that ethanol extract with concentration 10% produced diameter inhibition zones with more than 8 mm. The stability of extract with different heat treatment showed that extract was stable until 90°C and 60 minutes. The stability of extract with different pH showed that extract was more stable at pH 4-6 than others. The stability of extract with different salt concentration showed that extract wad stable until concentration 4% and with different sugar concentration showed that extract was stable until concentration 30%. The GC-MS result showed that ethanol pomegranate extract contained Eicosane, Nonadecane, Hexadecanoic acid, 2-Octadecyloxyethanol, Triacontane, n-Pentadecane, Heneicosane, 9-Octadecenoic acid methyl ester, Octadecanoic acid methyl ester, Docosane, Tricosane, and Octadecane.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Paramita, ShantiUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIED., EvelineUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Antibacterial; ethanol; maceration; Punica_granatum L.; stability
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 Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 07:48
Last Modified: 09 Dec 2019 06:14
URI: http://repository.uph.edu/id/eprint/1525

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