AKTIVITAS ANTIBAKTERI DARI DESAIN MIKROEMULSI MINYAK ATSIRI KAYU MANIS
<span class="fontstyle0">This research focused on the study of the capability of cinnamon essential oil as antibacterial<br />agent, when it is made as a microemulsion solution. The study occupied further research on<br />specific type, concentration, and amount of emulsifier needed to make the cinnamon essential<br />oil miscible in water without causing destruction in its antibacterial activity. Four different<br />emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose<br />(CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the<br />essential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterial<br />activity of the microemulsion solution of cinnamon essential oil was tested against two types of<br />pathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichia<br />coli. Among the four types of emulsifiers, which are used, CMC showed the best results as an<br />emulsifier. The results of this study indicated that microemulsion solution has antibacterial<br />activity best is a combination between the CMC and the essential oil of cinnamon</span>