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All Journal Indonesian Journal of Pharmaceutical Science and Technology Kartika Jurnal Ilmiah Farmasi Jurnal Ilmiah Manuntung
Ririn Puspadewi, Ririn
Universitas Jenderal Achmad Yani
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Health Professions Immunology & microbiology Medicine & Pharmacology

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Journal : Indonesian Journal of Pharmaceutical Science and Technology

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Optimization of Extraction from Sappan Wood and Its In uence on Food Bacterial Contaminants Adirestuti, Putranti; Puspadewi, Ririn; Mardatillah, Athina; Anggita, Dismayana; Helena, Meidy; Octavia, Alfa; Putri, Yosinta
Indonesian Journal of Pharmaceutical Science and Technology Suppl 1, No. 1 (2018)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.904 KB) | DOI: 10.15416/ijpst.v1i1.16119

Abstract

Sappan wood has already known as an ingredient of jamu, especially in Central Java. If it dissolved in hot water, it will show a red color and has been used as health drink for blood current obstruction, diarrhea, blood cough, dysentry, malaria and tetanus. The red pigment of sappan wood contained avonoid and polyphenol. The two kind of extractions of sappan wood used in this experiment were obtained by boiling water extraction at 90oC in 15 minutes and maceration in ethanol 50% overnight. The aim of this research was to nd the potential of inhibiting sappan wood for presence of bacterial contaminants in food, such as Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa in several time storages. Microbial examination by observing visual characteristics of damage to the food model and the decrease number of food bacterial contaminants. The result showed that ethanol extract 10% of sappan wood inhibited a food bacterial contaminants in three days at cold temperatures storage (8-10OC), and percent decrease population of E. coli, S. aureus and P. aeruginosa were 99.74%, 96.28%, and 99.88%, respectively. Key words : Ethanol extract, food contaminant bacterias, inhibiting, sappan wood, water extract
Co-Authors Abdulbasith, Afif Abdulbasith, Afif Anggita, Dismayana Helena, Meidy Mardatillah, Athina Mira Andam Dewi, Mira Andam Naomi Oktavia A, Naomi Oktavia Nira Purnamasari, Nira Octavia, Alfa Pudjiastuti Kartidjo, Pudjiastuti Putranti Adirestuti, Putranti Putri, Yosinta Rina Anugrah, Rina Rizka Menawati, Rizka Titta Sutarna, Titta Tyas, Aditya Ayuning Yunita, Intan