Aktivitas antioksidan dan antibakteri minyak atsiri lada hitam (piper niglum l) = Antioxidant and antibacterial activity of black pepper (piper nigrum L.) essential oil

Seto, Brent Aryo (2020) Aktivitas antioksidan dan antibakteri minyak atsiri lada hitam (piper niglum l) = Antioxidant and antibacterial activity of black pepper (piper nigrum L.) essential oil. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Lada hitam (Piper nigrum L.) merupakan salah satu jenis tanaman yang banyak ditemukan di Indonesia seperti pada daerah Lampung, Kalimantan dan Sulawesi. Lada hitam memiliki potensi sebagai aktivitas antioksidan dan antibakteri karena dalam lada hitam memiliki kandungan senyawa aktif seperti alkaloid, flavonoid, fenol dan minyak atsiri. Tujuan dari penelitian ini adalah untuk memanfaatkan minyak atsiri dari lada hitam (Piper nigrum L.) yang diperoleh melalui proses hidrodistilasi sebagai antioksidan dan antibakteri. Analisis komposisi kimia pada minyak atsiri lada hitam dilakukan dengan metode GC-MS. Proses hidrodistilasi dilakukan selama 4 jam pada suhu 100oC. Rendemen minyak atsiri yang dihasilkan lada hitam Lampung, Kalimantan dan Sulawesi berturut-turut adalah 1,92, 2,67 dan 3,75%. Minyak atsiri lada hitam Sulawesi memiliki aktivitas antioksidan (IC50) 275,090±17,06 ppm dengan total fenolik 23,92±0,79 mg GAE/g dan total flavonoid 8,10±0,21 mg QE/g. Aktivitas Antibakteri minyak atsiri lada hitam Sulawesi menghasilkan diameter zona hambat 7,58±0,17 hingga 14,46±0,50 mm pada konsentrasi yang berbeda terhadap bakteri E.coli dengan nilai MIC 0,40% dan MBC 1,61%. Diameter zona hambat 6,97±0,67 hingga 14,46±0,25 mm pada konsentrasi berbeda terhadap bakteri Staphylococcus aureus dengan MIC 0,36% dan MBC 1,47%. Minyak atsiri lada hitam berdasarkan analisis GC-MS mengandung senyawa Caryophyllene, Limonene, Sabinene dan 3-Carene. / Black pepper (Pipper nigrum L.) is one of the plants which easy to found in Indonesia, such as in Lampung, Kalimantan and Sulawesi. Black pepper has potention as antioxidant and antibacterial activity because in black pepper contains active compounds such as alcaloids, flavonoids, phenols and essential oils. The purpose of this study was to utilized essential oils from black pepper (Pipper nigrum L.) obtained though the hydrodistilation process as an antioxidant and antibacterial analysis of the chemical composition of black pepper essential oils, carried out by the GC-MS method. The hydrodistilation process was carried out for 4 hours at 100oC. The yield of essential oils produced by black pepper Lampung, Kalimantan and Sulawesi consecutive 1.92, 2.67 and 3.75%. Essential oils from Sulawesi’s black pepper have an antioxidants activity (IC50) values 275.090±17.06 ppm with phenolic total of 23.92±0.79 mg GAE/g and total flavonoids 8,10±0.21 mg QE/g. Sulawesi’s black pepper essential oils produces antibacterial activity with inhibitory zone diameter 7.58±0.17 to 14.46±0.50 mm at different concentrations of E.coli bacteria with MIC value of 0.40% and MBC 1.61%. Inhibitory zone diameter 6.97±0.67 to 14.46±0.25 mm at different concentrations of S.aureus bacteria with MIC 0.36% and MBC 1.47%. Black pepper from thoses samples based on GC-MS analysis contains Caryophyllene, Limonene, Sabinene dan 3-Carene.

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