Pemanfaatan ekstrak kasar daun sirih hijau (piper betle l.) dan daun sirih merah (piper crocatum) sebagai antimikroba pada daging ayam broiler segar = Utilization of crude extract of green betel leaves (piper betle l.) and red betel leaves (piper crocatum) as an antimicrobial on fresh boiler chicken

Putridimara, Sabrina (2021) Pemanfaatan ekstrak kasar daun sirih hijau (piper betle l.) dan daun sirih merah (piper crocatum) sebagai antimikroba pada daging ayam broiler segar = Utilization of crude extract of green betel leaves (piper betle l.) and red betel leaves (piper crocatum) as an antimicrobial on fresh boiler chicken. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tanaman sirih hijau (Piper betle L.) dan tanaman sirih merah (Piper crocatum) merupakan tanaman yang banyak ditemukan di wilayah Indonesia yang dapat dikategorikan sebagai tanaman obat-obatan. Hal ini disebabkan kandungan yang terdapat di dalam daun sirih hijau dan merah yang mengandung senyawa-senyawa fenolik, seperti flavonoid, tanin, dan saponin. Tujuan dilakukannya penelitian ini adalah untuk memanfaatkan ekstrak daun sirih hijau dan daun sirih merah dengan cara ekstraksi etanol FG 96% sebagai senyawa antimikroba. Bakteri uji yang digunakan pada penelitian ini terdapat 4 jenis, yaitu E. coli, Salmonella, S. aureus, dan B. cereus. Konsentrasi ekstrak yang digunakan untuk kedua jenis ekstrak daun adalah sebesar 0%, 5%, 10%, 15%, dan 20%. Sampel yang digunakan untuk TPC adalah sampel ayam broiler segar, dengan lama waktu perendaman dengan sampel selama 0, 24, 48, dan 72 jam. Total fenolik yang dimiliki oleh ekstrak daun sirih hijau dan merah masing-masing sebesar 2630.1 mg GAE/g dan 6294.8 mg GAE/g. Total flavonoid yang dimiliki oleh ekstrak daun sirih hijau dan merah masing-masing sebesar 679.0 mg QE/g dan 1662.9 mg QE/g. Kedua jenis ekstrak daun sirih dapat berfungsi sebagai antimikroba paling baik pada konsentrasi 20%. Bakteri yang paling resisten terhadap ekstrak daun sirih hijau dan merah adalah bakteri E. coli, dan bakteri yang paling sensitif terhadap ekstrak daun sirih hijau dan merah adalah S. aureus. Nilai MIC dan MBC bakteri Gram positif (S. aureus dan B. cereus) lebih rendah dari nilai MIC dan MBC bakteri Gram negatif (Salmonella dan E. coli) / Green betel plants (Piper betle L.) and red betel plants (Piper crocatum) are plants that found in many parts of Indonesia which can be categorized as medicinal plants. This is due to the content contained in green and red betel leaves which has phenolic compounds, such as flavonoids, tannins, and saponins. The research objective of this study was to utilize the extract of green betel leaf and red betel leaf by extracting ethanol FG 96% as an antimicrobial compound. There are 4 types of tested bacteria used in this study, they are E. coli, Salmonella, S. aureus, and B. cereus. The extract concentrations used for the two types of leaf extract were 0%, 5%, 10%, 15%, and 20%. The sample used for TPC was a fresh broiler chickens, with immersion time for 0, 24, 48, and 72 hours. The total phenolic properties of the green and red betel leaf extracts were 2630.1 mg GAE/g and 6294.8 mg GAE/g, respectively. The total flavonoids possessed by the green and red betel leaf extract were 679.0 mg QE/g and 1662.9 mg QE/g, respectively. Both types of betel leaf extract can function as the best antimicrobial at a concentration of 20%. The bacteria that most resistant to green and red betel leaf extract is E. coli, and the bacteria that most sensitive to green and red betel leaf extract is S. aureus. The MIC and MBC values of Gram positive bacteria (S. aureus and B. cereus) were lower than the MIC and MBC values of Gram negative bacteria (Salmonella and E. coli)

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Putridimara, SabrinaNIM01034170081sabrinaadiguna@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, AdolfNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: daun sirih hijau; daun sirih merah; ekstrak; ayam broiler segar
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 6797 not found.
Date Deposited: 24 Feb 2021 05:28
Last Modified: 24 Feb 2021 05:28
URI: http://repository.uph.edu/id/eprint/23082

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