FaST - Jurnal Sains dan Teknologi
Email this article KARAKTERISASI EKSTRAK KULIT MELINJO (Gnetum gnemon L.) MERAH SEBAGAI KOMPONEN ANTIBAKTERI [CHARACTERIZATION OF RED MELINJO (Gnetum gnemon L.) SKIN EXTRACT AS AN ANTIBACTERIAL COMPOUND]
Abstract
Melinjo peel is generally disposed, even though it contains bioactive compounds such as tannin, flavonoid and saponin, which can be used as antimicrobial compound. The purpose of this research was to analyze the antimicrobial activity of melinjo peel extract. The extraction of red melinjo peel was conducted by maceration method using ethyl acetate as solvent for 24 h at room temperature. The extract at concentration 4, 8, 12, and 16% (w/v) could not inhibit the growth of Rhizopus oligosporus ATCC 22959, whereas could inhibit the growth of Escherichia coli ATCC 8739, Bacillus cereus ATCC 10876, and Pseudomonas aeruginosa ATCC 9027. The Minimum Inhibitory Concentration (MIC) of the extract was ranged from 0.50-0.69%, while the Minimum Bactericidal Concentration (MBC) value was ranged from 2.00-2.76%. The phytochemical compounds that found in extract were alkaloids, saponin, phenolic, flavonoids and glycosides. The inhibitory capacity of the extract at selected concentration (12%) had a similar level as compared to 1000 ppm Colistin against E. coli and P. aeruginosa. The inhibition of extract increased at low pH (pH 4), while neutral pH decreased the inhibition of the extract. Heat treatment at 65oC for 30 minutes increased the antibacterial activity, whereas heat treatment at 75, 85, and 95oC decreased the antibacterial activity of the extract. Addition of salt and sugar at concentration 1-5% and 10-50%, respectively, increased the antibacterial activity of the extract. The extract could damage cell morphology and was confirmed by the presence of ions (Ca2+, K+, and Mg2+) outside of the cells.
Bahasa Indonesia Abstract:
Kulit melinjo umumnya dibuang, padahal mengandung komponen bioaktif seperti tanin, flavonoid, dan saponin, yang dapat dimanfaatkan sebagai komponen antimikroba. Tujuan penelitian ini karakterisasi komponen bioaktif ekstrak kulit melinjo merah sebagai antibakteri. Proses ekstraksi kulit melinjo merah dilakukan dengan metode maserasi menggunakan pelarut etil asetat selama 24 jam pada suhu ruang. Ekstrak etil asetat kulit melinjo merah pada konsentrasi 4, 8, 12, dan 16% (w/v) tidak dapat menghambat kapang R. oligosporus ATCC 22959, namun dapat menghambat bakteri E. coli ATCC 8739, B. cereus ATCC 10876, dan P. aeruginosa ATCC 9027. Nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC) dari ekstrak terhadap ketiga bakteri uji berturut-turut adalah 0.50-0.69%, dan 2.00-2.76%. Komponen fitokimia yang terdapat pada ekstrak etil asetat terdiri dari alkaloid, saponin, fenolik, flavonoid, dan glikosida. Ekstrak etil asetat dengan konsentrasi terpilih (12%) memiliki diameter zona hambat hampir setara dengan antibiotik kolistin 1000 ppm terhadap bakteri E. coli dan P. aeruginosa. Ekstrak pada kondisi asam (pH 4) memiliki diameter zona hambat lebih besar dibandingkan pH netral (pH 7). Pemanasan ekstrak pada suhu 65oC selama 30 menit akan meningkatkan diameter zona hambat, dan menurun pada suhu pemanasan 75, 85, dan 95oC. Penambahan garam dan gula masing-masing pada konsentrasi 1-5% dan 10-50% akan meningkatkan diameter zona hambat ekstrak. Ekstrak dapat merusak morfologi ketiga bakteri uji, yang didukung dengan keluarnya ion-ion penyusun dinding sel (Ca2+, K+, dan Mg2+). Ekstrak etil asetat kulit melinjo merah memiliki komponen bioaktif yang mampu membunuh dan menghambat pertimbuhan mikroba uji.
Keywords
DOI: http://dx.doi.org/10.19166/jstfast.v8i1.7598
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