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I. A. R. A. Asih
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ANTIBACTERIAL ACTIVITY TESTING OF THE GLYCOSIDE EXTRACT OF THE FRUIT Eggplant (Solanum betaceum Cav.) AGAINST Escherichia coli and Staphylococcus aureus. I. A. R. A. Asih; V. R. Sari; I G. A. G. Bawa
Jurnal Kimia (Journal of Chemistry) Vol. 17, No.1, Januari 2023
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2023.v17.i01.p09

Abstract

Penyakit infeksi yang disebabkan oleh bakteri Escherichia coli dan Staphylococcus aureus dapat ditangani dengan antibiotik. Terong belanda merupakan tanaman yang kaya nutrisi serta bermanfaat menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri ekstrak glikosida buah terong belanda terhadap bakteri Escherichia coli dan Staphylococcus aureus serta mengidentifikasi senyawa aktifnya. Ekstraksi dilakukan dengan maserasi, pemisahan dan pemurnian dengan KLT, pengujian aktivitas antibakteri dilakukan dengan metode sumur difusi, dan identifikasi senyawa aktif menggunakan spektrofotometri UV-Vis dan FTIR. Maserasi 2000 gram sampel dengan etanol menghasilkan 121,90 gram ekstrak kental. Hasil uji aktivitas antibakteri fraksi hasil kolom (fraksi FI-V) terhadap bakteri Escherichia coli berturut-turut adalah 25,00 mm, 18,75 mm, 23,00 mm, 16,25 mm, dan 9,50 mm. Sedangkan pada bakteri Staphylococcus aureus masing-masing sebesar 29,00 mm, 20,00 mm, 28,00 mm, 18,00 mm dan 11,00 mm. Hasil identifikasi fraksi paling aktif (fraksi I) dengan UV-Vis, pereaksi geser dan FTIR diduga merupakan senyawa flavonoid golongan flavon yang mengandung gugus prenil pada C-6, gugus OH pada C-5,3’,4’ dan mengikat gula pada C-7, serta mengandung gugus fungsi -OH bebas, C-H aromatik, C-O eter, C-O alkohol, C=C aromatic, dan C=O alkohol. Kata kunci : Antibakteri, Escherichia coli, flavon, Staphylococcus aureus, terong belanda ABSTRACT Infectious diseases caused by Escherichia coli and Staphylococcus aureus bacteria can be treated with antibiotics. Dutch eggplant is a plant rich in nutrients and useful for inhibiting the growth of bacteria. This study aimed to determine the antibacterial activity of the glycoside extract of Dutch eggplant against Escherichia coli and Staphylococcus aureus bacteria and identify the active compounds of the eggplant. Extraction was carried out by maceration, while separation and purification were by TLC. The antibacterial activity test was carried out using the diffusion well method, and the identification of the active compounds was done by using UV-Vis spectrophotometry and FTIR. Maceration of 2000 grams of the sample with ethanol produced 121.90 grams of thick extract. The antibacterial activity test resulted in the column yield fraction (FI-V) against Escherichia coli bacteria of 25.00 mm, 18.75 mm, 23.00 mm, 16.25 mm, and 9.50 mm, respectively, while the Staphylococcus aureus bacteria of 29.00 mm, 20.00 mm, 28.00 mm, 18.00 mm, and 11.00 mm, respectively. The identification of the most active fraction (fraction I) with UV-Vis, shear reagent, and FTIR indicated the flavonoid compounds of the flavone group containing prenyl groups at C-6, OH groups at C-5,3',4' and binding sugars at C -7, and contains a free -OH functional group, aromatic CH, CO ether, CO alcohol, C = C aromatic, and C = O alcohol. Keywords: antibacterial, Escherichia coli, flavones, Solanum betaceum Cav, Staphylococcus aureus.
PEMBUATAN VIRGIN COCONUT OIL DENGAN EKSTRAK JAMUR Aspergillus niger SERTA UJI ANTIBAKTERI VCO DENGAN BAKTERI Staphylococcus aureus. I W. Suirta; I. A. R. A. Asih
Jurnal Kimia (Journal of Chemistry) Vol. 17, No.1, Januari 2023
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2023.v17.i01.p05

Abstract

Telah dilakukan pembuatan virgin coconut oil (VCO) dengan ekstrak jamur Aspergillus niger serta uji antibakteri VCO dengan bakteri Staphylococcus aureus. Kualitas VCO ditentukan dengan uji kadar air, angka asam, angka penyabunan, angka iod, uji organoleptik, dan analisis GC-MS. Ekstraksi VCO tanpa menggunakan ekstrak jamur hanya mendapatkan VCO sebanyak 5,859 g. Penambahan ekstrak jamur A. niger 0,5% b/v menghasilkan VCO sebanyak 8,832 g, menunjukkan terjadi kenaikan yang sangat signifikan (p<0,05). Hasil uji kadar air, angka asam, angka penyabunan, dan angka iod masing-masing diperoleh: 0,1958; 0,2929; 5,0487; dan 0,2781, hasil ini sesuai dengan baku mutu VCO yang ditetapkan. Hasil uji organoleptik memberikan VCO yang tidak berwarna dan tidak berbau, dan hasil analisis GC-MS diperoleh kandungan asam lemak rantai medium dengan kandungan asam laurat sebagai komponen terbanyak. Hasil uji antibakteri terhadap bakteri Staphylococcus aureus menunjukkan kemampuan VCO dalam menghambat pertumbuhan bakteri dengan zona hambat 13,5 mm. Kata kunci: antibakteri, Aspergillus niger, Staphylococcus aureus, virgin coconut oil. ABSTRACT Preparation of virgin coconut oil (VCO) with Aspergillus niger fungi extract and the antibacterial test of the VCO with Staphylococcus aureus has been carried out. The quality test of the VCO included water content, acid number, saponification number, iodine value, organoleptic test, and GC-MS analysis. VCO extraction without using fungi extract only got 5.859 g of VCO. The addition of 0.5% w/v of A. niger fungi extracts produced 8.832 g of VCO, indicating a very significant increase (p <0.05). The water content, acid number, saponification number, and iodine value obtained were 0.158; 0.2929; 5.0487; and 0.2781 respectively, which met the VCO quality standard. The organoleptic test proved that the VCO was colourless and odourless. Meanwhile, the GC-MS analysis showed the content of medium-chain fatty acids with lauric acid as the largest component. The antibacterial test against Staphylococcus aureus indicated the ability of VCO to inhibit the growth of bacteria with an inhibition zone of 13.5 mm. Keywords: antibacterial, Aspergillus niger, Staphylococcus aureus, virgin coconut oil.
Co-Authors I Gusti Agung Gede Bawa I Wayan Suirta V. R. Sari