[abstrak] AKTIVITAS ANTIMIKROBA EKSTRAK KEDAWUNG (Parkiaroxburghii G. Don) TERHADAP BAKTERI PATOGEN (ANTIMICROBIAL ACTIVITY OF KEDAWUNG (Parkiaroxburghii G. Don) EXTRACT ON FOOD BORNE PATHOGENS

By: Zuhud EAM1, Rahayu WP2, Wijaya CH2, Puspitasari P2

1Forest Resource Conservation and Eco-Tourism, Bogor Agricultural University
2Department of Food Science and Technology, Bogor Agricultural University

Kedawung is a Leguminosae/Fabaceae which is commonly used as traditional medicine for infection and stomach disorders, caused by bacteria. The aim of this study is to examine the potential antimicrobial activity of seed, bark, root, and kedawung leaf. It is expected that the result will give information on characteristics and concentration of kedawung part which have the highest antimicrobial activity. The result showed that the bark has the highest antimicrobial activity on Escherichia coli, Vibrio cholera, Staphylococcus aureus, and Bacillus cereus. Extract made from kedawung plant and water (ratio 1:2, b/v) was better than those made with ratios of 1:1 or 1:3 (b/v). Heat did not decrease its antimicrobial activity. Extract concentration of 10% (21.40 mg/ml) with contact time of 24 hour decreased bacterial growth but did not inactivate them.

Keywords: antimicrobial, kedawung extract, food borne pathogens

Dimuat pada Jurnal Teknologi dan Industri Pangan, Volume 12 No. 1, 2001, ISSN 0216-2318

 

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