Potensi ekstrak kulit kayu sikam (bischoffia javanica, bl) sebagai pengawet pada tahu = Potential of sikam bark extract (bischoffia javanica, bl.) as tofu preservative

Japutra, Antony (2017) Potensi ekstrak kulit kayu sikam (bischoffia javanica, bl) sebagai pengawet pada tahu = Potential of sikam bark extract (bischoffia javanica, bl.) as tofu preservative. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sikam bark is commonly used by simalungun tribes to make raw meat becomes edible. This study was conducted to evaluate the application of sikam bark as antibacterial compound used in tofu. For the extract preparation, sikam bark was wetly crushed and grated has dried at 50oC for 24 h used as a prelimenary treatment. Sikam bark extract was examined its antibacterial activity using 5% concentration with well diffusion method. Antibacterial activity was performed in two bacteria known to contaminates tofu product based on SNI. The bacteries are Escherichia coli and Salmonella typhi. Non drying method was chosen because it has greater antibacterial activity with 3,65 mm inhibion zone in E. coli and 3,82 mm inhibition zone in S. typhi. Next, The MIC and MBC value of the chosen treatment determined (concentration=2.5, 5, 7.5, 10, 12.5%). In addition, toxicity and phytochemical qualitative assay were also performed on selected treatment. The MBC value used in challenge test on tofu (without submergence, 0, 1, 2, and 5 MBC). The sample was observed on days 0, 1, 2, dan 3. The result showed that 1 MBC can cause total death of E. coli and S. typhi on 1st, 2nd, and 3rd days. However 1 MBC concentration only can cause total death of microbes on the first day, but microbes may still grow on the next day with a non-significant growth in the second and third day (α=0,05). Thus, 1 MBC concentration was selected as the best concentration for preserving tofu. / Kulit kayu sikam merupakan kayu yang umumnya digunakan oleh masyarakat khas simalungun untuk membuat daging mentah aman untuk dikonsumsi. Penelitian ini dilakukan untuk mengetahui aktivitas antibakteri kulit kayu sikam pada tahu. Kulit kayu sikam diparut dan dikeringkan dengan menggunakan suhu 50oC selama 24 jam sebagai perlakuan. Ekstrak kulit kayu sikam tanpa dan dengan pengeringan kemudian diuji aktivitas antibakteri pada konsentrasi 5% dengan metode difusi sumur. Aktivitas antibakteri dilakukan terhadap dua bakteri yang umumnya menyerang produk tahu berdasarkan SNI yaitu Escherichia coli dan Salmonella typhi. Perlakuan tanpa pengeringan merupakan perlakuan terpilih karena menghasilkan zona penghambatan lebih besar (3,65 pada E. coli dan 3,82 mm pada S. typhi). Nilai MIC MBC dari perlakuan terpilih kemudian ditentukan dengan menggunakan konsentrasi 2.5, 5, 7.5, 10, dan 12.5%. Selain itu uji toksisitas dan fitokimia kualitatif juga dilakukan pada perlakuan terpilih. Setelah memperoleh nilai MBC, dilakukan challenge test pada tahu. Challenge test (tanpa perendaman, 0, 1, 3, dna 5 MBC) diamati pada hari ke 0, 1, 2, dan 3. Hasil menunjukkan bahwa ekstrak dengan konsentrasi 1 MBC sudah dapat digunakan untuk menghentikan pertumbuhan bakteri E. coli, dan S. typhi pada hari ke 1, 2, dan 3. Sedangkan pada 1 MBC dapat membunuh mikroba total pada hari pertama, tetapi mikroba tetap dapat tumbuh pada hari ke 2 dan 3 dengan pertumbuhan yang tidak berbeda signifikan (p>0,05). Oleh karena itu konsentrasi 1 MBC merupakan konsentrasi terbaik untuk mengawetkan tahu.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Japutra, AntonyNIM00000008277ANTONY96TON@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSitanggang, Azis BoingNIDN9903021605UNSPECIFIED
Thesis advisorMastuti, Titri SiratantriNIDN0320117902UNSPECIFIED
Uncontrolled Keywords: sikam bark extract; antibacterial activity; tofu; ekstrak kulit kayu sikam; aktivitas antibakteri; tahu
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: 22 Jun 2020 09:22
Last Modified: 14 Jul 2020 07:37
URI: http://repository.uph.edu/id/eprint/8899

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