Kajian aktivitas antimikroba ekstrak daun ketumbar (coriandrum sativum l.) dengan metode maserasi bertingkat = Antimicrobial activity of cilantro extract (coriandrum sativum l.) with multilevel maseration method

Amelia, Susanti (2014) Kajian aktivitas antimikroba ekstrak daun ketumbar (coriandrum sativum l.) dengan metode maserasi bertingkat = Antimicrobial activity of cilantro extract (coriandrum sativum l.) with multilevel maseration method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cilantro (Coriandrum sativum L.) is one kind of herbs. This herbs was often used as side dish or enhanced flavor in food. In this research, cilantro was extracted with hexane, etyl acetate, and ethanol solvent with maseration time: 6, 12, 18, and 24 hours. Extract which gain from each treatment was dissolved with concentration: 5, 10, 15, and 20%. Microbial activity of cilantro extract were tested with Gram positive (S. aureus and B. Cereus), Gram negative (E.coli and S. typhi), and mould (A. Flavus) with well-diffusion method. The best result was etyl acetate extract with maseration time 24 hours and concentration 20%. It has largest inhibition zone than other treatment. The result were more than 6 mm for S. aureus (10,46 mm), B. cereus (10,24 mm), E. coli (8,70 mm) and S. typhi (8,88 mm), but for A. flavus was not given inhibition zone. The lowest MIC and MBC score was on S. aureus with score 0,64% and 2,56% and the highest MIC and MBC score was on B. Cereus with score 1,75% and 7,01%. Phytochemical compound in cilantro extract were steroid, flavonoid, and saponin. Cilantro extract more effective on lower pH (pH 4) and stable on temperature 85 and 100oC in 15 minutes heating.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Amelia, SusantiNIM03420100062NCUZ_AMELIA@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: maseration ; cilantro ; extraction ; coriandrum sativum ; antimicrobial activity
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: Users 17 not found.
Date Deposited: 16 Oct 2018 08:00
Last Modified: 14 Oct 2020 05:02
URI: http://repository.uph.edu/id/eprint/1743

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