Skrining Fitokimia dan Aktivitas Antibakteri Ekstrak Bawang Putih Tunggal terhadap Staphylococcus aureus

Pudiarifanti, Nadia; Farizal, Jon

doi:10.52689/higea.v14i1.450

Cited by 9 publications

(12 citation statements)

References 3 publications

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“…These three types of spices have been widely reported to have the ability to prevent microbial contamination in foodstuffs. The method of marinating fish tuna meat with the three seasoning ingredients (garlic, chili, and asam sunti) does not only protect the fish tuna meat against microbial contamination, but also improve the flavour, the texture, the taste and the overall consumer preference of the marination fish tuna meat [4,5,6,7,8].…”

Section: Resultsmentioning

confidence: 99%

“…Some spices that have the potential to preserve food are garlic (Allium sativum L.) [3], green cayenne pepper (Capsicum frutescens L.) [4], pepper (Piper nigrum L.) [5] and asam sunti (salt fermented fruit of Averrhoa bilimbi) [6]. Based on several research results, it was found that these spices or seasonings have an influence on the preservation of food and used to improve the flavour of the food [4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

“…Garlic (Allium sativum) marination technique for fish [8,12,15] Can increase the acceptance value of the aroma of processed fish 6.…”

mentioning

confidence: 99%

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Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives

Nadia,

Ridawati,

Hartari

et al. 2024

E3S Web Conf.

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Natural food preservative as marinade solution is the safest alternative to improve fish meat edible quality. Daily spices such as garlic, chili paste, pepper and asam sunti (a fermented fruit of Averrhoa bilimbi L.) are used as marination ingredients. Marination treatment is carried out for several period of storage which are 24 hours, 48 hours and 72 hours at (0 h 1)°C for each spice and for the mixture spices. The hedonic tests used include appearance, aroma, colour, taste, and texture of fish flesh. Compared to the control one, marination on tuna fish flesh can increase hedonic value of fish and showed that the spices have potential to improve edible quality of fish by increasing appearance, tenderness, and enriching the flavour of fish. Garlic marination on tuna fish flesh give a good result in preserving and in increasing consumer preference in grilled aroma, garlic aroma, savoury taste, and tenderness of fish flesh. Meanwhile the mixture spices marination on fish flesh has a moderate consumer preference on cooked fish.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives

Nadia,

Ridawati,

Hartari

et al. 2024

E3S Web Conf.

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“…Flavonoids, alkaloids, and terpenoids were able to inhibit the growth of S. aureus by preventing nucleic acid synthesis, energy formation, inhibiting the formation of FabZ and fimbriae enzymes (Khusnia, 2020); Pudiarifanti & Farizal 2022). The presence of flavonoids in the ethanol extract of red onion skin was proven in the study of Setiani et al (2017) who reported that the levels of flavonoids extracted by the maceration method were 14.92%, while the MAE (Microwave Assisted Extraction) method was 17.18%.…”

Section: Finding and Discussionmentioning

confidence: 99%

Red onion (Allium ascalonicum L.) skin as an antibacterial on the growth of Staphylococcus aureus

Anindita,

Pamungkas,

Inggraini

et al. 2023

J. Edubiotik

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The main bacteria that cause infection in humans is Staphylococcus aureus. Efforts to prevent infectious diseases caused by bacteria can be made by using plant parts that have medicinal potential. One part of the plant that needs to be explored for its potential is the skin of shallot bulbs (Allium ascalonicum L.). This research aimed to determine the effect of red onion skin extract on the growth of S. aureus bacteria. The research design is experimental. The samples in this study were 1 kg of red onion skin and a bacterial sub-culture of S. aureus ATCC: 25923. Extraction was carried out using the maceration method using 96% ethanol solvent and evaporated using a rotary evaporator and water bath. The antibacterial test was carried out by administering 30 µg chloramphenicol (positive control), sterile distilled water (negative control), and red onion skin extract with concentrations of 60%, 65%, 70%, and 75% with 3 repetitions. All treatments were given to S. aureus at 30 µL each using the Kirby-Baeur method. The research instrument was an observation sheet of the diameter of the inhibition zone. Data analysis used One-Way ANOVA. The results of this study show that ethanol extract of red onion skin with concentrations of 60%, 65%, 70%, and 75% was able to produce S. aureus inhibition zone diameters of 3.5 mm, 4 mm, 4.2 mm, and 4.3 mm. The results of the One-Way ANOVA test showed a significance value of 0.15 (sig>0.05), not proven to be able to significantly inhibit the growth of S. aureus. The conclusion shows that red onion skin extract as an antibacterial is not able to significantly inhibit the growth of S. aureus.

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“…Adanya flavonoid ditunjukan dengan terbentuknya warna merah, kuning, atau jingga pada lapisan amil alkohol. Tabung II digunakan sebagai sampel pembanding (Pudiarifanti & Farizal, 2022).…”

Section: Pembuatan Ekstrakunclassified

PENETAPAN KADAR FENOLIK DAN FLAVONOID TOTAL EKSTRAK ETANOL BATANG BAJAKAH TAMPALA (Spatholobus littoralis Hassk.)

Hidayatullah,

Rakhmatullah,

Perdana

2024

J. of Pharm.

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Bajakah Tampala (Spatholobus littoralis Hassk.) is a plant native to Kalimantan which has potential as a traditional medicine. Several studies have proven that Bajakah Tampala has secondary metabolite compounds, namely phenols and flavonoids, which play a role in producing activities such as antioxidant, antibacterial, antithrombotic, antiviral, antiallergic, anticancer and anti-inflammatory. The aim of this research was to determine the total phenolic and total flavonoid levels of the 70% ethanol extract of Bajakah Tampala stems. The extraction method used was maceration with 70% ethanol solvent. Qualitative analysis of chemical compounds by screening phenol and flavonoid phytochemicals. Determination of total phenolic and total flavonoid levels was carried out using a UV-Vis Spectrophotometer. The results of this research obtained a yield of 70% ethanol extract from Bajakah Tampala stems of 3.25%. The results of the identification of phenol and flavonoid compounds showed that the 70% ethanol extract of Bajakah Tampala stems was positive for containing phenol and flavonoid compounds. The results of the quantitative test showed that the total phenol content was 11,140 mgGAE/g or 1,114% and the total flavonoid content was 32.59 mgQE/g or 3.259%. Based on these results, it can be concluded that the total phenol content is higher than the total flavonoid content.

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Skrining Fitokimia dan Aktivitas Antibakteri Ekstrak Bawang Putih Tunggal terhadap Staphylococcus aureus

Cited by 9 publications

References 3 publications

Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives

Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives

Red onion (Allium ascalonicum L.) skin as an antibacterial on the growth of Staphylococcus aureus

PENETAPAN KADAR FENOLIK DAN FLAVONOID TOTAL EKSTRAK ETANOL BATANG BAJAKAH TAMPALA (Spatholobus littoralis Hassk.)

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