Antibacterial activity of infused peel of kaffir lime, manurun banana, and pineapple against the number of Staphylococcus aureus and Escherichia coli colonies

Budiarti, Lia Yulia; Yasmina, Alfi; Nurikwan, P W; Prayudi, M O S; Firisa, M R; Kangsudarmanto, Y

doi:10.1088/1755-1315/976/1/012034

Cited by 2 publications

(1 citation statement)

References 17 publications

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“…According to the previous study, the kaffir lime peels contain various phenolic compounds such as: gallic acid, catechin, ferulic acid, hesperidin, naringenin, hesperetin, and nobiletin (Wijaya et al 2017). Phenolic compounds in kaffir lime peel extract have been known to have high antioxidant capacity and antimicrobial activity against pathogen bacteria (Budiarti et al 2022;Mohideen et al 2022).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, thermal properties, and in vitro rumen fermentation of four different underutilized fruit by-products

Fidriyanto

Priadi

Ridwan³

et al. 2023

Biodiversitas

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Abstract. Fidriyanto R, Priadi G, Ridwan R, Nahrowi N, Jayanegara A. 2023. Physicochemical, thermal properties, and in vitro rumen fermentation of four different underutilized fruit by-products. Biodiversitas 24: 2416-2425. The objective of this study was to investigate the potential use of selected agricultural wastes consisting of Mangosteen (Garcinia mangostana L.) Peel (MGP), pomegranate (Punica granatum L.) Peel (PGP), kaffir lime (Citrus hystrix DC.) Peel (KLP), and Melastoma candidum D.Don Fruit (MCF) as ruminant feeds and enteric methane mitigation. The samples were analyzed for proximate, phytochemical, enzyme inhibition activity, XRD, FTIR, TGA, and in vitro rumen fermentation. The study found that MCF had the highest protein content (105.69 g/kg DM), while KLP had the lowest crude fiber (115.89 g/kg DM). MCF extract had the highest total phenol and flavonoid, and PGP extract had the highest enzyme inhibition activity. XRD analysis showed that KLP had the highest crystallinity (18.23%), followed by MCF (17.95%). KLP had the highest potential gas production (147.78 mL), followed by PGP (62.20 mL), MCF (27.86 mL), and MGP (4.46 mL). In addition, rumen digestibility, post-rumen digestibility, and VFA followed a similar pattern. The lowest methane production was observed in MGP and MCF. In conclusion, kaffir lime peel is potentially used as ruminant feed due to its higher digestibility and VFA production. Although MCF has lower digestibility, it is potentially used as a source of phenolic compounds to reduce methane production due to its higher phenolic and flavonoid content.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, thermal properties, and in vitro rumen fermentation of four different underutilized fruit by-products

Fidriyanto

Priadi

Ridwan³

et al. 2023

Biodiversitas

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The Use of Kaffir Lime Peel Filtrate (Citrus Hystrix) in Reducing The Number of Cutlery Germs

Rusmiati

Suwanta

Ipmawati

et al. 2022

Jurnal Kesehatan Lingkungan Indonesia

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Judul : Penggunaan Filtrat Kulit Jeruk Purut (Citrus Hystrix) Dalam Menurunkan Jumlah Kuman Alat MakanLatar Belakang: Kulit jeruk purut memiliki kandungan utama yang terdiri dari flavonoid, saponin, alkaloid, naringin, dan hesperidin sebagai antibakteri dan antioksidan sehingga dapat menurunkan jumlah kuman pada peralatan makan.Metode: Penelitian ini bertujuan untuk mengetahui penggunaan kulit jeruk purut dalam menurunkan angka kuman pada peralatan makan. Jenis penelitian eksperimen ini menggunakan desain post-test-only control group design. Objek penelitian menggunakan sendok stainless dengan populasi 96 buah. Variasi konsentrasi kulit jeruk purut adalah 20%, 50%, dan 80%. Analisis data menggunakan uji Kruskal - Wallis untuk mengetahui ada tidaknya perbedaan yang bermakna secara statistik antara dua kelompok atau lebih dan uji Mann-Whitney untuk mengetahui perbandingan yang bermakna antara dua populasi yang berbeda terhadap variabel bebas.Hasil : Hasil penelitian menunjukkan rata-rata jumlah kuman kontrol adalah 909,1 koloni/cm2 dan konsentrasi larutan kulit jeruk purut 20% ,50%, dan 80% yaitu 398,1 koloni/cm2, 8,3 koloni/cm2, dan 35,0 koloni. /cm2. Hasil yang paling signifikan dalam menurunkan jumlah kuman pada peralatan makan adalah pada konsentrasi 50% (Pvalue=0,004). PH larutan kulit jeruk antara 4-5, dan suhu larutan kulit jeruk 28⁰C.Simpulan: Penelitian ini menyimpulkan bahwa kulit jeruk purut dapat menurunkan jumlah kuman pada peralatan makan. Disarankan untuk menambah variasi waktu perendaman dengan larutan perasan kulit jeruk purut sehingga diharapkan dapat menurunkan jumlah kuman pada peralatan makan sesuai ketentuan Menteri Kesehatan. ABSTRACTBackground: Kaffir lime peel consist primarily of flavonoids, saponins, alkaloids, naringin, and hesperidin as antibacterial and antioxidant so that it can reduce the number of germs on cutleriesMethod: This study aimed to identify the use of kaffir lime peel in reducing the number of germs on cutlery. This type of experimental research uses a post-test-only control group design. The object of the study was a stainless spoon with a population of 96 pieces. Variations in the concentration of kaffir lime peel from 20%, 50%, to 80%. Data analysis used the Kruskal - Wallis test to determine whether there were statistically significant differences between two or more groups and the Mann-Whitney test to determine the significant comparison of two different populations on the independent variables.Result : The results showed that the average number of germs in control was 909.1 colonies/cm2 and the concentrations of kaffir lime peel solution were 20% ,50%, and 80% with the number of 398.1 colonies/cm2, 8.3 colonies/cm2, and 35.0 colonies/cm2. The most significant result in reducing the number of germs on cutlery was a concentration of 50% (Pvalue=0.004). The pH of the lime peel solution was in the range of 4-5, and the temperature was 28⁰C. Conclusion: This study concludes that kaffir lime peel has the potential to reduce the number of germs on cutlery. It is recommended that the immersion time is increased with a solution of kaffir lime peel juice so that it is expected to reduce the number of germs on cutlery by the requirements of the Minister of Health.

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Antibacterial activity of infused peel of kaffir lime, manurun banana, and pineapple against the number of Staphylococcus aureus and Escherichia coli colonies

Cited by 2 publications

References 17 publications

Physicochemical, thermal properties, and in vitro rumen fermentation of four different underutilized fruit by-products

Physicochemical, thermal properties, and in vitro rumen fermentation of four different underutilized fruit by-products

The Use of Kaffir Lime Peel Filtrate (Citrus Hystrix) in Reducing The Number of Cutlery Germs

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