Evaluasi Karakteristik Antibakteri Ekstrak Heksan Kulit Batang Drimys piperita Hook f. terhadap Pertumbuhan Bakteri Patogenik dalam Medium Padat

Gino Nemesio Cepeda, Meike Meilan Lisangan, Isak Silamba, Nitia Nilawati, Eka Syartika

Abstract


ABSTRAK: Drimys piperita Hook f. adalah salah satu jenis tumbuhan aromatik yang dikelompokkan dalam keluarga Winteraceae. Tumbuhan ini merupakan tumbuhan obat tradisional Suku Sougb yang bermukim di Pengunungan Arfak Papua Barat untuk pengobatan malaria dan peningkatan vitalitas tubuh. Penelitiaan ini bertujuan untuk mengetahui kemampuan antibakteri ekstrak heksan kulit batang akway dan stabilitas antibakterinya terhadap pengaruh tingkat keasaman (pH), pemanasan dan konsentrasi natrium klorida secara in vitro serta potensinya sebagai pengawet pangan. Ekstraksi komponen antibakteri dilakukan menggunakan metode perendaman (maserasi) dalam pelarut heksan (maserasi) selama 72 jam. Pengujian aktivitas antibakteri dilakukan menggunakan metode agar well diffusion pada empat bakteri uji, yaitu Escherichia coliPseudomonas aeruginosa, Bacillus cereus dan Staphylococcus aureus. Hasil riset memperlihatkan bahwa ekstrak heksan kulit batang akway bersifat menghambat pertumbuhan S. aureus, E. coli, dan B. cereus dengan konsentrasi terendah 0,35-0,89%. Esktrak tahan terhadap pemanasan 100°C  dalam waktu 25 menit dan konsentrasi natrium klorida ≤ 5%. Perlakuan pH 4 dan pH 8,5 dapat meningkatkan aktivitas antibakteri ekstrak. Ekstrak berpotensi sebagai pengawet pangan yang diproses dengan pemanasan dan pengasaman.

Kata kunci: antibakteri, ekstrak heksan, kulit batang Drimys piperita

ABSTRACT: Drimys piperita Hook f.  is an aromatic plant that was included in family of Winteraceae. This plant is a traditional medical plant of Sougb tribe who leaved in Arfak Mountains, West Papua for healing malaria and  enhancing  vitality.  The aims of the study  were to evaluate in vitro antibacterial capacities of its barks hexane extracts and antibacterial stability of extracts on different  pH, heating and natrium chloride concentrations also its potency as food preservative. Hexane extraction of  barks powder was performed using Soaking method (maceration) for 72 hours. Antibacterial activity assays of extracts were done using method of agar well diffusion on four tested bacteria including Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus and Staphylococcus aureus. The result indicated that hexane extracts inhibited growth of S. aureus, E. coli, and B. cereus at minimum concentration of 0.35-0.89%. Extract was resisten on heating temperature of 100°C for 25 minutes and natrium chloride concentration up to 5%. The Treatment of pH 4 and pH 8.5 increased antibacterial activity of extracts. The extract has potency used as  preservative agent for  food produced  by heating and acidifying process.

Keywords:  antibacterial, hexane extracts, Drimys piperita barks


Keywords


antibakteri; ekstrak heksan; kulit batang Drimys piperita

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DOI: http://dx.doi.org/10.32765/wartaihp.v37i2.5600

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