[abstrak] PENGARUH POLARITAS DAN KONSENTRASI EKSTRAK ANDALIMAN TERHADAP PERTUMBUHAN S. aureus (THE INFLUENCE OF POLARITY AND ANDALIMAN EXTRACT ON S. aureus GROWTH)

By: Parhusip AJN1, Jennie BSL2, Yasni S2 Rahayu WP2

1Department of Food Technology – Faculty of Industrial Technology, UPH
2Department of Food Science and Technology-Bogor Agricultural University

Anti bacterial extract of andaliman extract is highly affected by its polarity. Ethyl acetate and methanol extract showed inhibition activity toward the growth of Stapylococcus aureus, while hexane extract did not. Ethyl acetate extract showed larger inhibition area compared to methanol extract. Ethyl acetate extract has higher ability to inhibit the growth of Staphylococcus aureus during its exponential phase compared to stationary or lag phase. The inhibition area itself ranges from 13.12 to 24.14mm when the concentration applied is between 10 to 50% (w/w). Ethyl acetate extract also gave lower MIC and MBC value (1.20 and 2.80%, respectively) compared to methanol extract (1.60 and 5.00%, respectively). Inhibition area of ethyl acetate and methanol extract at 4000 µg/ml is 15.69 ± 0.71and 11.13 ± 0.14 mm. When compared to antibiotics (streptomycin, penicillin G and polymiksin B), both ethyl acetate and methanol extracts were half less powerful.

Keywords: antibacterial, solvent, extract, cell

Dipresentasikan pada Seminar PATPI, Jakarta-Indonesia, November 3-4th 2009.

Proceeding ISBN 978-979-99570-5-4

[abstrak] PENGARUH EKSTRAK ANDALIMAN (Zanthoxylum acanthopodium DC) TERHADAP PERMEABILITAS DAN HIDROFOBISITAS Bacillus cereus (EFFECT OF ANDALIMAN (Zanthoxylum acanthopodium DC) EXTRACT UPON PERMEABILITY AND HIDROPHOBICITY OF Bacillus cereus)

By: Parhusip AJN1, Jenie BSL2, Rahayu WP2, Yasni S2

1Department of Agricultural Technology, FAPERTA Unika St. Thomas Medan
2Department of Food Science and Technology, Bogor Agricultural University

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.85 respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate.

Keywords: andaliman, extract, hydrophobicity, antibacterial, cell-leakage

Dimuat pada Jurnal Teknologi dan Industri Pangan, Volume 16 No. 1, 2005, ISSN 0216-2318

[abstrak] AKTIVITAS ANTIOKSIDAN LENGKUAS (Alpina galangal L. Swartz) (ANTIOXIDANT ACTIVITY OF GALANGAL (Alpina galangal L. Swartz)

By: Rahayu WP

Department of Food Science and Technology, Bogor Agricultural University

The antioxidant activity of solvent extracts and essential oil from galangal has been assessed using thiocynate method. The solvent used was hexane and methanol. The processed temperature for extracting with methanol was 30 and 60oC. The main component from the extract which has high activity was also investigated. Hexane extract of dried rhizomes was found more active than extract with other solvents. The main components of the extract were 1,8-sineol; 3,7,11 trimetil-1,6,10 dodekatrien-3-o1 and acetoxychavicol acetate. It is clear that antioxidant activity of galangal extracts was contributed from several components.

Keywords: antioxidant, galangal, extract

Dipresentasikan pada Seminar Nasional Teknologi Pangan, Jakarta-Indonesia, October 12–13th 1999. Proceeding ISBN: 979-95249-2-X