Stabilitas antimikroba ekstrak daun pegagan(Centella asiatica) terhadap pH, suhu, dan kadar garam

Syafaat, Ilham (2022) Stabilitas antimikroba ekstrak daun pegagan(Centella asiatica) terhadap pH, suhu, dan kadar garam. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun pegagan merupakan tanaman liar yang banyak ditemukan di daerah tropis di Asia. Tujuan penelitian ini adalah untuk mengetahui potensi aktivitas antimikroba ekstrak daun pegagan melalui metode difusi sumur pada mikroorganisme seperti Bacillus cereus, Escherichia coli, dan Aspergillus flavus. Daun pegagan diekstraksi menggunakan metode maserasi dengan tiga jenis pelarut yang memiliki polaritas berbeda-beda yaitu etanol 70%, etil asetat, dan etanol 96%. Ekstrak daun pegagan dikonsentrasikan dalam10, 15, dan 20% untuk metode difusi sumur. Hasil penelitian menunjukkan bahwa ekstrak etanol dan etil asetat dapat menghambat pertumbuhan Bacillus cereus, Escherichia coli dan Aspergillus flavus dengan zona penghambatan golongan sedang. Konsentrasi ekstrak yang terpilih dilanjutkan dengan uji stabilitas terhadap pH, konsentrasi garam, dan suhu pemanasan. Hasil penelitian menunjukkan bahwa pH, konsentrasi garam, dan suhu pemanasan memengaruhi aktivitas antimikroba dari ekstrak daun pegagan. Pada perlakuan pH semakin rendah pH maka zona penghambatan akan semakin besar, pada uji konsentrasi garam dan pada uji suhu pemanasan semakin tinggi konsentrasi yang diberikan dan semakin tinggi suhu zona hambat akan semakin kecil./ Gotu kota leaf is a wildleaves that can be found in tropical area in Asia. The purpose of this research was to determine the potential existence of antimicrobial activity of gotu kota leaf extract through well- diffusion method for microorganism such as Bacillus cereus, Escherichia coli, and Aspergillus flavus. Gotu kota leaf was extracted using a maceration method with three types ofsolvents of different polarities which were ethanol 70%, ethyl acetate and ethanol 96%. Gotu kota leaf extract was concentrated to, 10, 15, and 20% for the well-diffusion method. The results showed that the ethanol and ethyl acetate gotu kota leaf extract could inhibit the growth of the Bacillus cereus, Escherichia coli, and Aspergillus flavus with the medium inhibition . The selected extract concentration was proceeded to the stability test towards pH, salt concentration, and heat treatment. The results showed that pH, the salt concentration and the heat treatment influenced the antimicrobial activity of gotu kota leaf. In pH treatment the lower pH given the size of inhibition zone wil be bigger. in salt concentration examination and heat treatment, the higher concentration and heat given the inhibition zone will be bigger.

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