ISOLASI LIKOPEN DARI BUAH TOMAT (Solanum lycopersicum L) dan UJI AKTIVITAS LIKOPEN TERHADAP BAKTERI Salmonella thypi

Abstract

This research aims to know the effectiveness of lycopene antibacterial, through knowing bending zone lycopene towards salmonella thypi. This research has been success to isolate lycopene through extraction process used reflux method at 60oC temperature, using chloroform and methanol as antisolvent. Lycopene extract got 5,12 mg/100 g, analysis of functional groups by using spectroscopy Fourier Transform InfraRed (FTIR) detected C=C alkena alifatik at 1674,91 dan 1639,65 cm-1 wave length, C-H(CH3) detected at 1378,71 cm-1 wavelength, C-H (stretching) alifatikfunctional groups detected at 2853,12 cm-1 wave length, C-H alkena (stretching) detected at 2924,16 cm-1 wave length, and C-H alkena (bending) detected at 1498,86 cm-1 wave length. Inhibitory zone testing of salmonella thypi used paperdisc method with three repetitions. The mean diameter of the inhibitory zone of bacteria formed in positive control was 33,17 mm, negative control was 0 mm. Mean diameter of bacterial inhibitory zone at 3 % concentration with 3, 68 mm mean diameter and maximal Inhibitory zone at 50 % concentration with 15,12 mm mean diameter . The result of this research shown that lycopene extract has bacterial activity towards salmonella thypi Kewords: Isolation, Lycopene, Salmonella thypi, Antibacterial

Antibacterial effects of tomato ethanol extract (Solanum lycopersicum L.) against S. mutans and P. gingivalis: a laboratory experiment

“…In addition, based on research conducted by Suhartati and Nuryanti, it stated that the higher the solvent content in the extract, the lower the active compound content. 29 If more solvent content is used than the extract, the less bioactive compounds contained in tomatoes will have so that the antibacterial effect is weaker than large concentrations. Tomato ethanol extract with concentrations of 50, 25, 12.5, 6.25 and 3.125% indicated that the smaller inhibition zone formed could be due to the decreasing activity of lycopene and other bioactive compounds.…”

FORMULASI DAN EVALUASI SIFAT FISIK SEDIAAN FACIAL WASH GEL EKSTRAK BUAH TOMAT (Solanum lycopersicum L.) DENGAN VARIASI CARBOPOL SEBAGAI GELLING AGENT

“…Buah tomat (Solanum lycopersicum L.) yang sudah terkumpul dibersihkan dengan air mengalir, kemudian buah tomat diiris tipistipis, dipisahkan dari bijinya, dan dikeringkan menggunakan lemari oven suhu 60 O C selama 3-4 hari. Setelah buah tomat dikeringkan kemudian dilakukan sortasi kering, dan dihaluskan dengan menggunakan blender (Dewi, Hakim dan Savalas, 2018). Pembuatan ekstrak buah tomat dilakukan degan metode maserasi.…”

Solvent Characterization of Lycopene Extraction in Tomato Fruits as Sensitizer Candidates in Dye-Sensitized Solar Cell (DSSC)

“…The purpose of cutting tomatoes into small pieces is to expand the surface and speed up drying (Supriyanto et al, 2018;Ramadhani, et al, 2020). Drying at a temperature of 60C-70C aims to reduce the water content in tomatoes so that the extraction process of lycopene compounds can be optimal (Dewi et al, 2019). Next is the maceration stage by adding each solvent acetone and ethyl acetate to the dried tomato flesh in a ratio of 1:4 (material: solvent) and soaking for 120 hours.…”

“…In general, tomatoes contain vitamins, minerals, pigments, and organic acids (Maulida & Zulkarnaen, 2010). The red pigment in tomatoes is the carotenoid lycopene (Dewi, et al, 2019). Carotenoids are pigments that give foods a yellow, orange to red color (Maleta et al, 2018).…”