scholarly journals KARAKTERISTIK EDIBLE FILM KARAGENAN DENGAN PENAMBAHAN EKSTRAK BAWANG PUTIH (Allium sativum) SEBAGAI ANTIBAKTERI (The Characteristic of Carrageenan Edible Film with the Addition of Garlic (Allium sativum) as Antibacterial)

2018 ◽  
Vol 14 (1) ◽  
pp. 70
Author(s):  
Tika Novia Anggraini ◽  
Tri Winarni Agustini ◽  
Laras Rianingsih
Keyword(s):  
Allium Sativum ◽  
Transmission Rate ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Garlic Extract ◽  
Edible Film ◽  
Percent Elongation ◽  
E Coli ◽  
Randomized Design ◽  
Significant Difference

Edible film merupakan suatu lapisan tipis yang dapat melindungi bahan pangan untuk menjaga kualitas produk. Bawang putih mengandung senyawa allin yang merupakan senyawa antibakteri jika ditambahkan pada edible film karagenan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih sebagai antibakteri dan karakteristik edible film karagenan. Metode penelitian yang digunakan bersifat eksperimental laboratories dengan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan parameter uji konsentrasi ekstrak bawang putih yang berbeda. Data dianalisis menggunakan ANOVA dan dilakukan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukan bahwa ekstrak bawang putih berpengaruh terhadap aktivitas antibakteri dan karakteristik edible film karagenan. Hasil yang diperoleh dari perlakuan penambahan 7,5% ekstrak bawang putih sebagai antibakteri dapat dilihat zona hambatnya terhadap bakteri S. aureus sebesar: 3,00±0,100  mm dan bakteri E. coli: 2,18±0,07 mm sedangkan nilai karakteristik ketebalan: 0,17±0,003 mm, laju transmisi uap air: 6,49±0,42 g/m2/jam, kuat tarik: 13,88±0,29 MPa, persen pemanjangan: 14,75±0,09%. Kesimpulan menunjukkan bahwa penambahan ekstrak bawang putih pada edible film karagenan memberikan pengaruh nyata (P<0,05) terhadap aktivitas antibakteri dan karakteristik edible film karagenan. Edible film is a thin layer which able to protect the food and keep its quality.Garlic contains Allin compound which worked as antibacterial if added into carrageenan edible film. This study aimed to determine the effect of garlic extract addition as antibacterial and the characteristic of carrageenan edible film. The method was experimental laboratories with Completely Randomized Design with different concentration of garlic extract as the testing parameters. Data were analyzed using ANOVA then tested using Honestly Significance Difference (HSD) to determine the significance value of the sample. The result showed that the garlic extract was significant difference toward the antibacterial activities and the characteristic of carrageenan edible film. The result obtained from 7.5% garlic extract addition as antibacterial was the inhibition zone against S. aureus and E. coli of 3.00±0.100 mm and 2.18±0.07 mm; respectively. The other parameters such as thickness 0.17±0.003 mm, the water vapor transmission rate 6.49±0.42 g/m2/hour, the tensile strength 13.88±0.29 MPa, and the percent elongation 14.75±0.09%. The result indicated that the addition of garlic extract was significant difference (P<0,05) toward the antibacterial activities and characteristic of carrageenan edible film.

scholarly journals AKTIVITAS ANTIBAKTERI EKSTRAK LAMUN (Cymodocea rotundata) TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli (Antibacterial Activities of Seagrass Extracts (Cymodocea rotundata) Against Staphylococcus aureus and Escherichia coli)

2017 ◽  
Vol 13 (1) ◽  
pp. 1
Author(s):  
Septiani Septiani ◽  
Eko Nurcahya Dewi ◽  
Ima Wijayanti
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
E Coli ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Cymodocea Rotundata

Cymodocea rotundata  merupakan salah satu jenis lamun yang berpotensi sebagai antibakteri. Senyawa bioaktif yang bersifat sebagai antibakteri adalah fenol, flavonoid dan tanin. Tujuan penelitian ini adalah untuk mengetahui perbedaan lama inkubasi dan konsentrasi ekstrak lamun C. rotundata yang berbeda terhadap aktivitas antibakteri S. aureus dan E. Coli. Metode penelitian yang digunakan yaitu experimental laboratories dengan menggunakan rancangan dasar penelitian Rancangan Acak Lengkap (RAL) dengan pola faktorial, pola terbagi oleh faktor lama inkubasi bakteri (24 jam, 48 jam dan 72 jam) dan perbedaan konsentrasi ekstrak lamun (5%, 10% dan 15%). Data dianalisis menggunakan SIDIK RAGAM dan dilakukan analisis lanjut Beda Nyata Jujur (BNJ), apabila terdapat perbedaan pada perlakuan. Ekstrak lamun C. rotundata efektif sebagai antibakteri dengan kategori sedang yaitu zona hambat berkisar antara 5-10 mm. Konsentrasi optimum untuk menghambat S.aureus dan E.coli adalah 15% dengan lama inkubasi 48 jam dengan zona hambat yang dihasilkan masing-masing sebesar 6, 123 mm. Dan 5, 833 mm.Cymodocea rotundata is a type of seagrass that has a potential as an antibacterial. Bioactive compounds which act as such as antibacterial phenols, flavonoids and tannins. The purpose of this study was to determine the effect of different concentration and time of incubation  of seagrass C.rotundata as antibacterial against  S. aureus and E. coli. The method used was experimental laboratories using the basic design of the study completely randomized design (CRD) with factorial pattern (2 factor). The first factor were different concentration (5%, 10% and 15% ) and second factor were time of incubations (24 hours, 48 hours and 72 hours). Data were analyzed using ANOVA and conducted a further test Honestly Significant Difference (HSD), if treatment gave significant effect. C. rotundata extracts had antibacterial activity with medium category which inhibition zone ranges from 5-10 mm. The optimum concentration for inhibiting S. aureus and e. coli were 15% with incubation time of 48 hours resulting inhibition zone 6,123 mm and 5,833 respectively.

scholarly journals Uji Zona Hambat Kombinasi Ekstrak Bawang Putih (Allium sativum) dan Buah Mengkudu (Morinda citrifolia) terhadap Bakteri Escherichia coli

2020 ◽  
Vol 9 (1) ◽  
pp. 28
Author(s):  
R Abyseka Prayogo ◽  
Dorta Simamora
Keyword(s):  
Escherichia Coli ◽  
Allium Sativum ◽  
Bacterial Species ◽  
Inhibition Zone ◽  
Antagonistic Effect ◽  
Morinda Citrifolia ◽  
P Value ◽  
E Coli ◽  
Significant Difference ◽  
Tract Infections

Escherichia coli bacteria is the most common cause of gastroenteritis (diarrhea), urinary tract infections (UTI), food poisoning, and other clinical problems such as neonatal miningitis. Garlic (Allium sativum) and Noni fruit (Morinda citrifolia) are plants that have antimicrobial properties, which can be used against bacteria such as E. Coli. This study was conducted to determine the inhibition zone combination of garlic extract (Allium sativum) and Noni fruit (Morinda citrifolia) against gram negative bacteria E. Coli. The research was conducted at the Laboratory of Microbiology at the Faculty of Medicine, University of Wijaya Kusuma Surabaya, and has been ethically feasible. This study was divided into 4 groups with replications 6 times each; group P0 (sterile distilled water), P1 (50% garlic + 25% noni fruit), P2 (50% garlic + 50% noni fruit), P3 (50% garlic + 75% noni fruit). Data were analyzed using One-way ANOVA test. The analysis results showed that the average diameter of the inhibition zone formed was the largest in group P1 (10.7 mm) and the smallest in group P0 (0 mm), while in P2 (9.89 mm), and P3 (9.77 mm). Based on the analysis test, the higher the concentration of noni fruit given to the extract combination resulted in the smaller diameter of the inhibition zone. This occurs due to the combination of garlic and Noni fruit has an antagonistic effect that depend on bacterial species, temperature, pH, chemical structure, chemical reactions, and concentrations or doses of antimicrobial compounds. The results also showed that there was no significant difference between group P1 and group P2, group P1 with group P3 and group P2 with group P3 showing p-value> 0.005.

scholarly journals EFEKTIVITAS EKSTRAK BUAH SAWO, BAWANG PUTIH, DAUN ANDONG, DAN BUAH PARE TERHADAP PERTUMBUHAN BAKTERI ESCHERICHIA COLI

2018 ◽  
Vol 7 (2) ◽  
pp. 144-149
Author(s):  
Susiwati Susiwati
Keyword(s):  
Escherichia Coli ◽  
Inhibition Zone ◽  
Garlic Extract ◽  
In Vitro Test ◽  
E Coli ◽  
Significant Difference ◽  
Vitro Test ◽  
Inhibition Zones ◽  
Escherichia Coli Bacteria

This research aims to determine the inhibition of sapodilla fruit, garlic, andong leaves and pare fruit toward the growth of escherichia coli bacteria. Antimicroba test used paper disc diffusion was in-vitro test. Sapodilla fruit, garlic, andong leaves and pare fruit were extracted by using maceration process. The extracts were tested on the growth of E- coli bacteria.  The highest inhibition zone (6,7mm) was found in andong leaves extract. The highest inhibition zone was 8.3 mm, whereas the inhibition of pare fruit did not not provide the inhibitory zone. It can be concluded that garlic extract, sapodolla extract and decoction of andong leaves have highly inhibitory in vitro. Based on stastistical analysis, there was Significant difference betwen the effectiveness of garlic extract with a decoction of andong leaves but the effectivess of garlic extract with sapodilla extract was not meaningful. Whereas pare fruit did not give any inhibition zones. From the result of this research, the society can be encouraged to consume andong leaves or sapodilla fruit to treat diarrhea. In addition, garlic spices and pare fruit also can be used to overcome diarrhea, which is caused by the bacterium E. coli.

Aktivitas Antifungi Air Perasan Bawang Merah (Allium ascalonicum L.) Terhadap Candida albicans Secara In Vitro

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Nurhasanah Nurhasanah ◽  
Fauzia Andrini ◽  
Yulis Hamidy
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Fungicidal Activity ◽  
Positive Control ◽  
Negative Control ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Shallot (Allium ascalonicum L.) has been known as traditional medicine. Shallot which has same genus with garlic(Allium sativum L.) contains allicin that is also found in garlic and has been suspected has fungicidal activity toCandida albicans. It is supported by several researches. Therefore, shallot is suspected has antifungal activity too.The aim of this research was to know antifungal activity of shallot’s water extortion againsts Candida albicans invitro. This was a laboratory experimental research which used completely randomized design, with diffusion method.Shallot’s water extortion was devided into three concentrations, there were 50%, 100% and 200%. Ketoconazole 2%was positive control and aquadest was negative control. The result of this research based on analysis of varians(Anova), there was significant difference between several treatments and was confirmed with Duncan New MultipleRange Test (DNMRT) p<0,05, there was significant difference between 100% shallot’s water extortion with othertreatments, but there was no significant difference between 50% shallot’s water extortion with 200% shallot’s. Theconclusion was shallot’s water extortion had antifungal activity againsts Candida albicans with the best concentration100%, but it was lower than ketoconazole 2%.

The Effect of Lauric Acid Addition on Characteristics of Biocomposite Edible Film

2021 ◽  
Vol 1044 ◽  
pp. 191-200
Author(s):  
Emma Rochima ◽  
Nur Silmi Nafisah ◽  
Rosidah ◽  
Iis Rostini ◽  
Subaryono
Keyword(s):  
Water Vapor ◽  
Moisture Content ◽  
Lauric Acid ◽  
Transmission Rate ◽  
Total Solid ◽  
Edible Film ◽  
Film Material ◽  
Percent Elongation ◽  
Acid Addition ◽  
Water Vapor Transmission

The biocomposites were prepared from chitosan, carragenan and modified tapioca with lauric acid addition. The biocomposite were used as edible film material thus improving the mechanical characteristics. The purpose of this study was to determine the amount of lauric acid addition that produced biocomposites with the best characteristics. This study used experimental method. The different concentration of lauric acid used as the treatment was 0%, 10%, 20%, 30%, 40% from total solid of hydrocolloids materials (w/w). Data were analyzed statistically using the F test (ANOVA test) with confidence level of 95%. The results showed more than 10% addition of lauric acid decreased the value of moisture content, tensile strenght, percent elongation and water vapor transmission but increase thickness, opacity and transparency value. The addition of 10% lauric acid produced biocomposite with the best characteristics according to JIS (Japanese Industrial Standard) which had the moisture content of 42.65%, thickness of 0.047 mm, tensile strength of 13.8 MPa, percent elongation of 29.2%, water vapor transmission rate of 8.5 g/m2/day, opacity 8.9% and transparency 7.5. This research used renewable and biodegradable materials that can be applied to produce edible packaging with the best characteristics and eco-friendly.

Functional Characteristics Improvement of Edible Film through the Addition of Gambier and Bay Leaf Extract

2021 ◽  
Vol 17 ◽  
Author(s):  
Budi Santoso ◽  
Reni Dwiyanti ◽  
Agus Wijaya ◽  
Gatot Priyanto ◽  
Hermanto ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Water Vapour ◽  
Leaf Extract ◽  
Transmission Rate ◽  
Edible Film ◽  
Functional Characteristics ◽  
Water Vapour Transmission Rate ◽  
Randomized Design ◽  
Japan Industrial Standard ◽  
Elongation Percentage

Background: Composing functional edible film focused on local materials has been explored in this study. However, producing an edible film with strong capability as an antioxidant and antimicrobe has not been successful. The incorporation of one or more functional compounds, such as gambier extract and bay leaf extract into canna starch, should offer the solution. Objective: These compounds should work in synergy in order to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which fulfille Japan Industrial Standard (JIS) (1975), i.e., it should belong to a strong category. Methods: This research studied the effects of gambier extract and bay leaf extract addition on edible film characteristics. A completely randomized design was used, and two factors were investigated, namely gambier extract (1.0, 2.0, and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0, and 6.0 percent, w/v). Results: The parameters that were observed included mechanical (thickness, elongation percentage, water vapour transmission rate) as well as functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapour transmission rate of the functional edible film were 0.18 - 0.27 mm, 7.33 - 9.00% and 30.43 - 46.07g.m-2.d-1, respectively, whereas antioxidant and antibacterial activity (value of inhibition diameter) were 23.24 - 40.58 mg.mL-1 and 1.33 - 1.83 mm, respectively. Conclusion: Edible film produced in this research had an antioxidant activity of strong category with a thickness that fulfilled JIS 1975 standard.

EFFECTIVITY OF GARLIC ( Allium sativum L ) EXTRACT ON BUTTERFLY-SHAPED DRY GREATER SCISSORTAIL ( Rasbora caudimaculata) QUALITY IMPROVEMENT

2017 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Juhana Suhanda ◽  
Agustiana Agustiana
Keyword(s):  
Water Content ◽  
Salt Solution ◽  
Allium Sativum ◽  
Information Source ◽  
Analysis Data ◽  
Garlic Extract ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Processed Products

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory, UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting.It used a Complete Randomized Design with 4 treatments each of which with 3 replications. Treatment O was taken as control, 5% salt solution immersion, A: immersion in 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlic extract.  Data included chemical test, such as water content, fat, and protein, and organoleptic test, such as taste, aroma, color, and texture.Results showed that the lowest mean water content was found in treatment B, 16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greater scissortail. The organoleptic test reflected that the panellists preferred the taste and aroma of the dry butterfly great scissortail at treatment C, treatment O for color, and treatment A for texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.

scholarly journals Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii

2020 ◽  
Vol 4 (4) ◽  
pp. 257
Author(s):  
Lusia Yotista Enggal Parasthi ◽  
Diana Nur Afifah ◽  
Choirun Nissa ◽  
Binar Panunggal
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Ananas Comosus ◽  
Plate Count ◽  
E Coli ◽  
Cinnamon Extract ◽  
Significant Difference ◽  
Cinnamomum Burmannii

Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm). 

scholarly journals THE EFFECT OF GIVING ONION (Allium Sativum) EXTRACT TO TREAT THE SEED OF TILAPIA (Oreochromis Niloticus) BACTERIAL INFECTED Aeromonas hydrophila

2021 ◽  
Vol 1 (2) ◽  
pp. 80-87
Author(s):  
Ani Lestari ◽  
Nurliah ◽  
Baiq Hilda Astriana
Keyword(s):  
Aeromonas Hydrophila ◽  
Oreochromis Niloticus ◽  
Aquatic Environment ◽  
Allium Sativum ◽  
Bacterial Resistance ◽  
Survival Rates ◽  
Garlic Extract ◽  
Percent Survival ◽  
Randomized Design ◽  
Prevention And Treatment

MAS disease (Motile Aeromonas Septicemia) is a disease caused by A. hydrophila bacteria that attack tilapia and other freshwater fish species. The use of antibotics and chemicals in the continuous prevention and treatment of this disease can damage the aquatic environment and can cause bacterial resistance to antibotics, so antibotic use becomes ineffective. The study used a Complete RandomIzed Design (RAL) with an experimental method consisting of 5 treatments and 3 repeats. Treatment in this study is (P1) without soaking garlic extract and without infected bacteria Aeromonas hydrophila, (P2) without soaking garlic extract and infected bacteria Aeromonas hydrophila, (P3) soaking garlic extract with a concentration of 1% and disinfection of bacteria Aeromonas hydrophila, (P4) immersion of garlic extract with a concentration of 1.5% and infected bacteria Aeromonas hydrophila, (P5) soaked garlic extract with a concentration of 2% and infected with Aeromonas hydrophila bacteria. The results showed that the SR value of tilapia fish in each treatment had values ranging from 0.0% to 66.7%. Relative percent survival (RPS) tilapia seeds in each treatment have values ranging from 0.0% to 66.7%. The conclusion of this study is that giving garlic extract with different concentrations has a real different influence on survival rates and relative percent survival (RPS).

scholarly journals EFEKTIVITAS GEL EKSTRAK ETANOL BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus

2020 ◽  
Vol 2 (2) ◽  
pp. 105-112
Author(s):  
Irene Puspa Dewi ◽  
Ilham Maslan Orde ◽  
Verawaty Verawaty
Keyword(s):  
Staphylococcus Aureus ◽  
Allium Sativum ◽  
Ethanol Extract ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Traditional Medicines ◽  
Significant Difference ◽  
Irritation Test ◽  
Gel Preparation ◽  
The One

Garlic (Allium sativum L.) is one of the traditional medicines which has an antibacterial efficacy compound namely Allisin which is able to inhibit the growth of Staphylococcus aureus bacteria. This study aims to formulate the garlic bulb extract into a good gel preparation for use as an acne drug and to determine the antibacterial effectiveness of the ethanol extract of garlic gel against the bacterium Staphylococcus aureus using the wells method. The gel evaluation was carried out to meet the requirements with organoleptic test parameters, homogeneity, pH, spreadability, adhesion and irritation test. This study uses extracts of 10% and 20% concentrations, at each concentration being able to inhibit the growth of Staphylococcus aureus bacteria. In the formula, the concentration of 20% has a inhibition zone diameter of 1.59 cm and a concentration of 10% has a inhibition of 1.50 cm. Statistical test results using the One Way ANOVA test found that there was no significant difference between the average diameter of inhibition of garlic extract gel concentration of 10% with a concentration of 20%.

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