Aktivitas antibakteri permen jeli ekstrak daun jambu biji (psidium guajava linn.) pada staphylococcus aureus dan pseudomonas aeruginosa = Antibacterial activity of guava leaf (psidium guajava linn.) jelly candy on staphylococcus aureus and pseudomonas aeruginosa

Oetomo, Theresa Melina (2020) Aktivitas antibakteri permen jeli ekstrak daun jambu biji (psidium guajava linn.) pada staphylococcus aureus dan pseudomonas aeruginosa = Antibacterial activity of guava leaf (psidium guajava linn.) jelly candy on staphylococcus aureus and pseudomonas aeruginosa. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Infeksi Saluran Pernapasan Akut merupakan infeksi pernapasan yang disebabkan oleh bakteri S. aureus dan P. aeruginosa. Ekstrak daun jambu biji (Psidium guajava Linn.) memiliki aktivitas antibakteri. Penambahan ekstrak daun jambu biji dalam pembuatan permen jeli diharapkan dapat menghambat pertumbuhan bakteri S. aureus dan P. aeruginosa. Rasa sepat pada ekstrak daun jambu biji menurunkan tingkat kesukaan panelis oleh karena itu diperlukan penambahan perisa berupa kayu manis agar permen jeli disukai oleh panelis. Tujuan dari penelitian ini adalah menentukan jenis pelarut terbaik dan konsentrasi terendah dalam menghambat bakteri S. aureus dan P. aeruginosa serta menentukan konsentrasi kayu manis agar permen jeli disukai oleh panelis. Ekstrak daun jambu biji didapatkan dari proses ekstraksi bertingkat dengan tiga jenis pelarut yang memiliki tingkat kepolaran berbeda dari pelarut non-polar hingga polar secara berurutan yaitu, heksana, etil asetat, dan etanol. Jenis pelarut terbaik dan konsentrasi terendah ditentukan nilai MIC. Uji organoleptik dilakukan dengan uji skoring dan hedonik. Hasil penelitian menunjukkan bahwa jenis pelarut terbaik yang digunakan untuk mendapatkan ektrak daun jambu biji adalah pelarut etanol dengan nilai MIC untuk S. aureus dan P. aeruginosa secara berurutan, yaitu 3037,46 dan 3085,91 ppm. Permen jeli yang dapat diterima oleh panelis adalah permen jeli dengan penambahan 5 kali nilai MIC ekstrak daun jambu biji serta tanpa adanya penambahan kayu manis./ Acute Respiratory Infection is a respiratory infection caused by S. aureus and P.aeruginosa. Guava leaf (Psidium guajava Linn.) extract has antibacterial activity.The addition of guava leaf extract in the jelly candy is expected to inhibit the growth of S. aureus and P. aeruginosa. The flavour based on astrigent taste found in the guava leaf extract decreases the level of panelists' preference, therefore the addition of cinnamon flavors is needed so that the jelly candy is accepted by the panelists. The purpose of this study is to determine the best type of solvent and the lowest concentration in inhibiting S. aureus and P. aeruginosa and determine the concentration of cinnamon so that the jelly candy is preferred by panelists. Guava leaf extract obtained from sequential extraction with three types of solvents with different polarity levels from non-polar to polar solvents, respectively hexane, ethyl acetate and ethanol. The best solvent and the lowest concentration are determined MIC values. Organoleptic test done by scoring and hedonic tests. The results showed that the best type of solvent used to obtain guava leaf extract was ethanol with MIC values for S. aureus and P. aeruginosa, respectively 3037.46 and 3085.91 ppm. Jelly candy that can be accepted by panelists is jelly candy with the addition of 5 times the MIC value of guava leaf extract and without the addition of cinnamon.

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