scholarly journals POTENSI EKSTRAK DAUN SALAM (SYZYGIUM POLYANTHUM) SEBAGAI PENGAWET PADA IKAN LAYUR (TRICHIURUS SP)

2017 ◽  
pp. 116-122
Author(s):  
Indah Tri Susilowati ◽  
Tri Harningsih
Keyword(s):  
Leaf Extract ◽  
Plate Count ◽  
Leaf Extracts ◽  
The Public ◽  
Protein Levels ◽  
Total Plate Count ◽  
Fish Samples ◽  
Bacteria And Fungi ◽  
Spearman Test ◽  
Extract Protein

ABSTRAK Ikan layur merupakan salah satu sumber protein hewani yang banyak dikonsumsi masyarakat. Pengawetan  dengan  metode  penggaraman  tidak  direkomendasikan karena  beberapa  bakteri  dan jamur  masih  dapat  bertahan  hidup  dan  tidak  baik dikonsumsi oleh penderita hipertensi. Tujuan penelitian untuk mengetahui pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur. Penelitian berdasarkan analitik eksperimental meliputi pemeriksaan kadar protein metode Kjedahl dan pemeriksaan Angka Lempeng Total metode cawan agar tuang di Laboratorium Chem- mix Pratama Yogyakarta. Penelitian dilakukan dengan perendaman ikan layur dalam ekstrak daun salam dengan variasi konsentrasi yaitu 0%, 3%, 5%, 7% dan 9% selama 15 menit. Semakin tinggi konsentrasi  ekstrak  daun  salam  maka  semakin  tinggi  pula  kadar protein ikan tetapi hasil Angka Lempeng Total mengalami penurunan. Analisis data  menggunakan  uji  Spearman  dan  diperoleh pengaruh antara sampel dan kadar protein dengan tingkat hubungan sangat kuat dengan arah korelasi positif (r = 0,947). Terdapat pengaruh sangat kuat antara sampel dan Angka Lempeng Total. Sampel ikan layur yang direndam dengan ekstrak daun salam dalam konsentrasi 7% lebih banyak  disukai anelis  dari  segi  tekstur, aroma  dan rasa. Ada  pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur.   Kata kunci : ikan layur, ekstrak daun salam, kadar protein, Angka Lempeng Total     ABSTRACT Layur fish is one source of animal protein that is widely consumed by the public. Preservation by salting method is not recommended because some bacteria and fungi can still survive and not be consumed by people with hypertension. The purpose of this study was to determine the influence of the use of bay leaf extract as a preservative in fish Layur. The research is based on the experimental analytic sudy of the examination of protein levels and inspection methods Kjedahl, total plate count in order to pour plate method in Chem-mix Pratama Laboratory Yogyakarta. The research carried out by soaking the fish in the bay leaf extract with various of concentration is 0 % , 3 % , 5 % , 7 % and 9 % for 15 minutes. The higher concentration of bay leaf extract, the higher protein content of the fish but the results of total plate count decreased. The data were analyzed by the Spearman test and gained influence between the sample and protein level with the aim of positive correlation (r = 0.947). There is also a strong influence between the sample and the total plate count. Layur fish samples were soaked with bay leaf extracts in concentrations 7% more preferred by the panelists in terms of texture, smell and flavor. There is the influence of the use of bay leaf extract as a preservative in fish Layur.   Keywords: fish layur, bay leaf extract, protein levels, total plate count  

scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

scholarly journals POTENSI EKSTRAK DAUN KERSEN SEBAGAI BAHAN SANITASI KERABANG TELUR PADA PROSES PENETASAN TELUR ITIK ALABIO

2021 ◽  
Vol 10 (2) ◽  
pp. 50-61
Author(s):  
Gilang Ayuningtyas ◽  
Rina Martini ◽  
Wina Yulianti
Keyword(s):  
Secondary Metabolite ◽  
Antibacterial Agent ◽  
Leaf Extract ◽  
Microbial Population ◽  
Plate Count ◽  
Treatment Groups ◽  
The Third ◽  
Total Plate Count ◽  
Hatching Process ◽  
Hatching Eggs

The objective of this research was to study the potential of cherry leaf extract as natural sanitizer agent for Alabio eggshell in hatching process. A number of 533 of Alabio hatching eggs were used in this study. Hatching eggs produced from College of Vacational Studies IPB University, were collected three times a day. Three hundred thirty-three hatching eggs were divided into five treatment groups. The first group was considered as control, the second was dipping into commercial disinfection, and the third and the fifth gruop were dipping into cherry leaf extract 250 ppm, 500 ppm, and 750 ppm respectively. The results showed cherry leaf extract has secondary metabolite compounds : alkaloids, flavonoids and tannins. All of these secondary metabolite compounds have a role as antibacterial agent. cherry leaf extract 750 ppm shows the same potential as commercial disinfectants in reducing the microbial population in eggshells. The dipping treatment of 750 ppm cherry leaf extract in alabio duck hatching eggs resulted in the lowest embryo mortality rate compared to other treatments (9.3%).   Key words: Alabio duck, cherry leaf extract, hatchery, total plate count of eggshell

scholarly journals The effect of drying methods variation on saponin content, total plate count, and pathogen bacteria of simplisia of Sesbania grandiflora (L.) Pers. leaf extract

2006 ◽  
Vol 4 (1) ◽  
pp. 4-9
Author(s):  
NOOR AFIFAH RACHMAWATI ◽  
SURANTO SURANTO ◽  
SOLICHATUN SOLICHATUN
Keyword(s):  
Leaf Extract ◽  
Microbial Growth ◽  
Plate Count ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Sesbania Grandiflora ◽  
Total Plate Count ◽  
Saponin Content ◽  
Range Test

The purposes of this research were to study the effect of drying methods variation on saponin content, total plate count, and pathogen bacteria of simplicia of Sesbania grandiflora (L.) Pers. leaf extract. The research was conducted by using Completely Random Design with the single factor and three replications. The treatment consisted of four treatments: without drying sample (as control) (P0), direct sunray drying (P1), indirect sunray (under shade place) drying (P2), and vacuum drying oven at temperature 45oC (P3). The observed parameters were: saponin content, total plate count, and pathogen bacteria. The data were analyzed using Analysis of Variants (ANOVA) and continued with the Duncan’s Multiple Range Test (DMRT) on the 5% level. The result of research showed that drying method with vacuum drying oven at temperature 45oC to simplicia of S. grandiflora leaf produce the highest saponin contents due to 16.38 mg/mL. Dried method with indirect sunray (under shade place) and with direct sunray produce lower saponin contents are 16.24 mg/mL and 10.58 mg/mL. Dried method with vacuum drying oven at temperature 45oC to simplicia of S. grandiflora leaf could suppress microbial growth and produce the lowest bacteria total plate count due to 7.9.104 colony/g. Dried method with direct sunray and with indirect sunray (under shaded place) produce bacteria total plate count is 1.57.105 colony/g and 1.88.106 colony/g. This third drying method showed pathogen bacteria Escherichia coli, Salmonella, Staphylococcus aureus, and Pseudomonas aeruginosa are negative (-).

scholarly journals Kaffir Lime Leaf Extract Utilization as a Natural Preservative for Tomatoes

2020 ◽  
Vol 55 (5) ◽  
Author(s):  
Sandriana J. Nendissa ◽  
Esther Kembauw ◽  
Dessyre M. Nendissa
Keyword(s):  
Texture Analysis ◽  
Leaf Extract ◽  
Quantitative Approach ◽  
Plate Count ◽  
Organoleptic Properties ◽  
Natural Preservative ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Color Value

This study aims to determine changes in pH, total plate count, and organoleptic properties (specifically color, texture, and aroma) after dyeing tomatoes kaffir lime leaf extract. The study used a quantitative approach; it employed a completely randomized design that was repeated five times using five different kefir lime leaf extract concentrations: 0% (K0; control), 3% (K1), 5% (K2), 7% (K3), and 9% (K4). The texture analysis results for total plate count, pH, and the selected organoleptic properties showed that kaffir lime leaf extract had a significant effect (p ˂ 0.05). The pH ranged from 5.23 to 4.78, and the total plate count ranged from 7.5 x 105 to 8.1 x 104 CFU/g. Moreover, for the selected organoleptic properties, the average color value ranged from 3.12 to 3.83 (liked), the texture ranged from 2.86 to 3.75 (slightly liked), and the aroma ranged from 2.50 to 3.86 (slightly up to). This research proves that kaffir lime leaf extract with a concentration of 9% is an excellent natural preservative for tomatoes.

scholarly journals MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP YANG DIRENDAM DENGAN LARUTAN KULIT BUAH MANGGIS (Gracinia mangostana Linn).

2017 ◽  
Vol 5 (1) ◽  
pp. 13
Author(s):  
Septian Gedoan Bentalen ◽  
Hens Onibala ◽  
Netty Salindeho
Keyword(s):  
Plate Count ◽  
Fish Sample ◽  
Sample Storage ◽  
Total Volatile ◽  
Katsuwonus Pelamis ◽  
Soaking Time ◽  
Mangosteen Peel ◽  
Total Plate Count ◽  
Fish Samples

The purpose of this study was to determine the quality of smoked skipjack (Katsuwonus pelamis L) smoke pre-treated in a solution of mangosteen peel with a concentration of 3, 4 and 5%, with various soaking time, then stored and observed at 0, 3, 6, and 9 days. The results showed that the highest value of total plate count (TPC) was found in the fish sample storage for 9 days, soaking with a concentration of 3% for 30 minutes. Meanwhile, the lowest TPC value was discovered for the fish samples that did not undergo storage, and immersed in a solution of 5% for 30 minutes. Furthermore, the highest TVB value (Total Volatile bases) was detected in fish samples soaked with 3% solution of the mangosteen for 15 minutes (59.22mg N/100g) while the lowest value obtained on the fish sample marinated with 5% concentration for 15 minutes and did not experience storage (5.04mg N/100g).

scholarly journals In–Vitro Antibacterial and Antifungal Efficacy of Greenly Fabricated Senna alata Leaf Extract Silver Nanoparticles and Silver Nanoparticle-Cream Blend

2022 ◽  
Author(s):  
Bukola Christianah Adebayo-Tayo ◽  
Samuel Oluwadara Borode ◽  
Solomon Omoniyi Alao
Keyword(s):  
Silver Nanoparticles ◽  
Silver Nanoparticle ◽  
Pathogenic Bacteria ◽  
Leaf Extract ◽  
Aryl Ether ◽  
Leaf Extracts ◽  
Bacteria And Fungi ◽  
Antibacterial And Antifungal ◽  
Senna Alata

Nanoparticles biosynthesis has been extensively studied for its biomedical applications. In this study, the in-vitro antibacterial and antifungal activity of greenly fabricated silver nanoparticles (NPs) from Senna alata leaf extract (SaAgNPs) and silver nanoparticle cream blend (SaAgNPs-cream blend) were investigated. The SaAgNPs were characterized using UV-visible spectrophotometry, FTIR, SEM, TGA, DLS, EDX, and XRD. The presence of surface plasmon band around 500 nm indicates AgNPs formation and functional groups such as alkenes, carboxylic acids, and alkyl aryl ether responsible for capping and stabilization of the nanoparticles. The SaAgNPs were spherical and 1.00 µm in size; TGA shows the formation of stable SaAgNPs, DLS shows 1.8 % intensity with 1905 nm average diameter and a polydispersity index of 0.595. EDX analysis confirmed the formation of pure silver nanoparticles. SaAgNPs supported the production of cosmetically acceptable SaAgNPs-cream blend with appropriate pH and viscosity. SaAgNPs and the SaAgNPs cream-blends had antibacterial activity against all and some of the test bacterial and fungal isolates. SaAgNPs had the highest activity against Pseudomonas aeruginosa 27853, Rhizopus sp. and Candida tropicalis with a zone of 16 mm and 30 mm. The cream-blends had activity against 68.75 % and 75 % of the test bacteria and fungi with the highest activity against Streptococcus epidermidis B (7.0 mm) and Candida albicans B (8.0 mm). In conclusion, the crude Senna alata leaf extracts, the bio-fabrication SaAgNPs and SaAgNPs-cream blend have antibacterial antifungal potentials which can be effectively utilized for the control of pathogenic bacteria and fungi.

PHYTOCHEMICAL SCREENING AND LARVICIDAL EFFECT EVALUATION OF AZADIRACHTA INDICA (L) LEAF EXTRACT ON DERMESTES MACULATUS (DE GEER, 1774) INFESTATION OF SMOKED CLARIAS GARIEPINUS (BURCHELL, 1822)

2020 ◽  
Vol 4 (2) ◽  
pp. 41-45
Author(s):  
Sadam Sulaiman Indabo ◽  
Rufai Zakari
Keyword(s):  
Azadirachta Indica ◽  
Leaf Extract ◽  
Standard Procedure ◽  
Clarias Gariepinus ◽  
Phytochemical Screening ◽  
Range Finding ◽  
Dermestes Maculatus ◽  
Randomized Design ◽  
Fish Samples ◽  
Initial Source

Dermestes maculatus is a major pest of stored fish in Nigeria, fish is preserved with highly persistent synthetic chemicals. There have been an increasing effort at developing plant-based toxicants that are environmentally friendly. Therefore, this study was conducted to screen the leaf extract of Azadirachta indica for phytochemical constituents. The efficacy of the methanolic leaf extract of the plant against D. maculatus was also evaluated. The leaves of A. indica were obtained, processed and taken to laboratory for methanolic extraction. Phytochemical screening was carried out to identify saponins, flavonoids, alkaloids, tannins, steroids, cardiac glycosides, glycosides, triterpenes and carbohydrates using standard procedure.  Both clean and infested samples of smoke-dried Clarias gariepinus were purchased from Sabon Gari Market, Zaria. The infested samples were used as initial source of D. maculatus larvae. Range finding test was carried out prior to the bioassay. During the bioassay, clean un-infested fish samples were weighed and introduced into kilner jars and respective dosages of 0.2g, 0.4g, 0.6g and 0.8g of extract were added. Another set of fish samples without the extract were maintained as control. The experiment was arranged in Completely Randomized Design with three replicates. Fifteen larvae of D. maculatus were introduced into both treated and control containers and covered. Mortality was recorded after 24, 48, 72 and 96 hours. Data obtained revealed an increase in mortality with increasing dose and time. Mortality ranged from 1.67 to 11.00. Therefore, leaf extract of A. indica should be incorporated in the development of larvicide against D. maculatus.   

PROTEIN 24 HIV DAN LIMFOSIT T-CD4+ DI INFEKSI HIV TAHAP I

2016 ◽  
Vol 21 (3) ◽  
pp. 273
Author(s):  
I Made Sila Darmana ◽  
Endang Retnowati ◽  
Erwin Astha Triyono
Keyword(s):  
T Lymphocytes ◽  
Hiv Infection ◽  
T Lymphocyte ◽  
Negative Correlation ◽  
Stage I ◽  
Cross Sectional ◽  
Protein Levels ◽  
P24 Protein ◽  
Persistent Generalized Lymphadenopathy ◽  
Spearman Test

Measuring HIV p24 protein is a test which is more practical than determination of CD4+ T-lymphocyte counts and viral load, as it does not require a very sophisticated instrument and requires a lower cost. Independent predictive value of p24 to the decline of CD4+ T-lymphocytes, clinical progression and survival in HIV-infected patients have been reported. In this study, HIV-infected patients were found to have HIV p24 protein levels inversely proportional to CD4+ T-lymphocyte counts by using Spearman test (R2=0.225; p=0.0331). Studies on the correlation between HIV p24 protein levels and CD4+ T-lymphocyte counts in stage I HIV infection have not yet been reported. The aim of this study was to prove the correlation between HIV p24 protein levels and CD4+ T-lymphocytes in stage I HIV infection. Research issue was whether a correlation between HIV p24 protein levels and CD4+ T-lymphocyte counts in stage I HIVinfection existed ? The hypothesis was that a correlation between HIV p24 protein levels and CD4+ T-lymphocyte counts in stage I HIV infection existed. The study design was cross sectional observational. Subjects consisted of 30 stage I HIV-infected patients treated at the Infectious Disease Intermediate Care Unit, Dr. Soetomo Hospital and VCT Clinic of the Dr. Ramelan Naval Hospital, Surabaya from May to July 2014. Stage I HIV infection is an asymptomatic HIV infection or with persistent generalized lymphadenopathy and the patient is able to perform normal activities. Levels of p24 were measured by ELISA method and CD4+ T-lymphocyte counts using flowcytometry(BD FACSCaliburTM). The results were statistically analyzed using Pearson’s correlation test. HIV p24 protein levels in stage I of HIV infection ranged from 1.8 to 10.8 pg/mL, mean of 5.14 pg/mL and a standard deviation of 2.08 pg/mL. CD4+ T-lymphocyte counts decreased with a range of 49-559 cells /uL for absolute values and 4.42–26.02% for percentage values Correlations between blood p24 levels and CD4+ T-lymphocyte counts either absolute (r=–0.392, p=0.032) or percentage (r=–0.363, p=0.049) were found. In stage I HIV-infected patients, a negative correlation was found between p24 levels and CD4+ T-lymphocyte counts, in both CD4+T-lymphocyte counts as absolute and as well as percentage values. This negative correlation showed that the p24 HIV levels were inversely proportional to the CD4+ T-lymphocyte counts. HIV p24 protein levels have a possibility to be used predicting CD4+ T-lymphocyte counts

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

Antibacterial Activities of Sirih Merah (Piper crocatum) Leaf Extracts

2019 ◽  
Vol 5 (3) ◽  
pp. 1-10
Author(s):  
Puspa Julistia Puspita ◽  
Mega Safithri ◽  
Nirmala Peni Sugiharti
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Agent ◽  
Leaf Extract ◽  
Antibacterial Activities ◽  
Leaf Extracts ◽  
Herbal Plants

Piper crocatum is one of medicinal herbal plants with a large number of benefits. Usually herbal plants have activity as antibacterial agent. Therefore, the objectives of this research were to obtain information on antibacterial activities of the leaf extracts of Piper crocatum againts four types of bacteria, in that Staphylococcus, Bacillus substilis, Escherichia coli, and Pseudomonas aeruginosa and then to analyze the phytochemistry of the leaf extracts of Piper crocatum. The leaves of Piper crocatum were extracted by maceration and reflux using ethanol 30%. The assays of the antibacterial activities and phytochemistry on the extracts were carried out using the method of Maria Bintang. Results showed that the yield of the extraction using ethanol by maceration method was 20.8%. Meanwhile, using the reflux method, the yield was obtained about 26.25%. The phytochemistry analysis showed that the leaf extracts of Piper crocatum contained alkaloid, steroid and tanin. According to this study, it was found that the leaf extract of Piper crocatum can be used to inhibit the growth of B. subtilis and P. aeuruginosa, but can not inhibit the growth of E.coli and S. aureus.

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