Formulasi permen hard candy ekstrak daun sirih dengan penambahan minyak esensial peppermint untuk menghambat pertumbuhan bakteri penyebab batuk = Betel leaf extraction of hard candy formula with peppermint essential oil addition to detain growing cough bacteria

Setjodiningrat, Amelya Sherry (2020) Formulasi permen hard candy ekstrak daun sirih dengan penambahan minyak esensial peppermint untuk menghambat pertumbuhan bakteri penyebab batuk = Betel leaf extraction of hard candy formula with peppermint essential oil addition to detain growing cough bacteria. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun sirih diketahui memiliki senyawa antibakteri yang dapat mencegah bakteri penyebab batuk seperti Staphylococcus aureus dan Streptococcus pyogenes. Penelitian ini bertujuan untuk memanfaatkan senyawa antimikroba pada daun sirih dalam pembuatan permen keras yang dapat mencegah bakteri penyebab batuk. Metode yang digunakan untuk mengekstrak daun sirih adalah, metode ekstraksi bertingkat dengan pelarut heksana, etil asetat dan etanol. Permen dibuat dengan rasio minyak esensial peppermint (%) dan ekstrak daun sirih (ppm) pada konsentrasi yang berbeda-beda yakni 0:0 MIC (kontrol), 0:1 MIC, 0:2 MIC, 0:3 MIC, 0:4 MIC, 0,2:1 MIC, 0,2:2 MIC, 0,2:3 MIC, 0,2:4 MIC, 0,4: 1 MIC, 0,4:2 MIC, 0,4:3 MIC dan 0,4:4 MIC. Analisis parameter uji yang dilakukan meliputi analisis total fenolik, total flavonoid, pengujian difusi sumur dan perhitungan MIC dan MBC. Hasil pengujian menunjukan ekstrak daun sirih dengan pelarut etil asetat memiliki daya penghambatan terhadap bakteri tertinggi dan memiliki nilai MIC dan MBC yang paling rendah yaitu 7.167 ppm dan 28.667 ppm, oleh karena itu etil asetat merupakan pelarut terpilih pada penelitian ini. Konsentrasi ekstrak 1 MIC hingga 4 MIC merupakan konsentrasi terpilih ekstrak untuk ditambahkan kedalam pembuatan permen. Permen terpilih adalah permen dengan rasio peppermint: ekstrak 0,4:3 MIC. Permen terpilih memiliki daya aktifitas antimikroba kuat yaitu memiliki daya hambat terhadap bakteri Staphylococcus aureus sebesar 23,74 mm dan daya hambat terhadap bakteri Streptococcus pyogenes sebesar 13,29 mm, serta memiliki nilai hedonik keseluruhan 5,57 (skala 1-7) yang artinya agak disukai hingga disukai oleh panelis/Betel leaf is known to have antibacterial compounds that can prevent cough-causing bacteria such as Staphylococcus aureus and Streptococcus pyogenes. This study aims to utilize the antimicrobial compounds in betel leaf in making hard candy which can prevent cough-causing bacteria. The method used to extract betel leaf is a multilevel extraction method using hexane, ethyl acetate and ethanol as solvents. Candies were made with the ratio of peppermint essential oil (%) and betel leaf extract (ppm) at different concentrations, namely 0: 0 MIC (control), 0: 1 MIC, 0: 2 MIC, 0: 3 MIC, 0: 4 MIC, 0.2: 1 MIC, 0.2: 2 MIC, 0.2: 3 MIC, 0.2: 4 MIC, 0.4: 1 MIC, 0.4: 2 MIC, 0.4: 3 MIC and 0.4: 4 MIC. The analysis of the test parameters carried out included total phenolic analysis, total flavonoids, well diffusion testing and the calculation of MIC and MBC. The test results showed betel leaf extract with ethyl acetate solvent had the highest inhibitory against bacteria and had the lowest MIC and MBC values, namely 7,167 ppm and 28,667 ppm, therefore ethyl acetate was the chosen solvent in this study. The extract concentration of 1 MIC to 4 MIC is the concentration selected for the extract to be added to candy making. The selected candy was candy with peppermint: extract ratio 0.4: 3 MIC. The selected candy has strong antimicrobial activity, which is 23.74 mm of inhibition against Staphylococcus aureus and 13.29 mm of inhibition against Streptococcus pyogenes, and has an overall hedonic value of 5.57 (scale 1-7), which means liked to be liked by the panelists.

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