Karakteristik Fitokimia Mikrokapsul Minyak Atsiri Jahe Merah (Zingiber officinale var. Rubrum) dan Aktivitas Antimikroba Terhadap Bakteri Escherichia coli dan Staphylococcus aureus

Ranti Dwiutami Puteri, Tita Rialita, Bambang Nurhadi

Sari


Minyak atsiri jahe merah diketahui dapat menghambat pertumbuhan beberapa jenis bakteri dengan aktivitas antimikroba yang cukup tinggi, namun penyimpanan tanpa perlindungan tinggi dapat menurunkan aktivitas antimikroba. Proses enkapsulasi menggunakan bahan penyalut yang tepat dapat memberikan perlindungan yang baik terhadap minyak atsiri. Salah satu bahan penyalut untuk proses enkpasulasi adalah gum arab. Tujuan penelitian ini adalah menentukan rasio antara gum arab sebagai enkapsulan dengan minyak atsiri jahe merah, untuk mendapatkan aktivitas antimikroba tertinggi terhadap bakteri E.coli dan S.aureus. Metode penelitian yang digunakan adalah penelitian eksperimental dengan analisis secara deskriptif terdiri dari 3 perlakuan rasio minyak atsiri jahe merah dan gum arab, yaitu 1:3, 1:4, 1:5 (v/b) dan diulang 3 kali. Hasil penelitian menunjukkan bahwa komponen fitokimia minyak atsiri jahe merah dan mikrokapsul minyak atsiri jahe merah sama-sama mengandung komponen mayor yaitu ar-curcumene, zingiberen, β-Bisabolene, β-Sesquiphellandrene, dan camphene. Rasio minyak atsiri jahe merah dan gum arab menunjukkan aktivitas antimikroba yang cukup kuat terhadap bakteri patogen E.coli dan S.aureus, yaitu dapat mereduksi jumlah bakteri rata-rata 1-2 log dari jumlah kontrol saat t0 setelah inkubasi 48 jam.


Kata Kunci


antimikroba; mikroenkapsulasi; minyak atsiri jahe merah

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Referensi


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