<![CDATA[ABSTRAKPenelitian bertujuan untuk mengetahui pengaruh daya hambat edible coating kitosan – pati biji durian dengan penambahan ekstrak daun kesum terhadap pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi ekstrak daun kesum K0=0,00%; K1=0,20%; K2=0,40%; K3=0,60%; K4=0,80%; K5=1,00%; K6=1,20% dan K7=1,40%. Edible coating dibuat dengan formula dasar pati biji durian 3,00%; kitosan 0,80%; gliserol 0,60%. Parameter yang diamati adalah daya hambat menggunakan metode paper disk. Hasil penelitian menunjukan bahwa daya hambat edible coating pati biji durian – kitosan dengan penambahan ekstrak daun kesum berpengaruh sangat nyata (p<0,01) terhadap pertumbuhan bakteri Staphylococcus aureus maupun Escherichia coli. Nilai daya hambat edible coating dengan penambahan ekstrak daun kesum terhadap bakteri S.aureus antara 3,432 – 4,344 mm, sedangkan bakteri E.coli antara 2,233 – 3,596 mm. Daya hambat terhadap bakteri yang tertinggi adalah ekstrak daun kesum 1,40% sebesar 4,344 mm (S. aureus) dan 3,596 mm (E. coli). Semakin tinggi konsentrasi ekstrak daun kesum, terbukti bahwa semakin tinggi daya hambat terhadap bakteri S. aureus dan E. coli. ABSTRACTThe aim of this research is to determine the inhibitory effect of edible coating chitosan from durian seed starch by the addition of Kesum leaf extract toward the growth of Staphylococcus aureus and Escherichia coli. This experimental design used is a Completely Randomized Design (CRD) treated by concentration of Kesum leaf extract (K): K0=0.00%, K1=0.20%, K2= 0.40%, K3=0.60%, K4=0.80%, K5=1.00%, K6=1.20%, and K7=1.40%. The formulation of edible coating consist of 3.00% durian seed starch; 0.80% chitosan and 0.60% gliserol. The observed parameter is inhibitory effect using paper disk method. The result showed that the inhibition of edible coating chitosan from durian seed starch treated with the addition of Kesum leaf extract has significantly effect (p<0.01) on inhibition the growth of S. aureus and E. coli. The inhibitory effect of edible coating by adding Kesum leaf extract to S. aereus growth ranged 3.432 – 4.344 mm, while in E. coli ranged 2.233 – 3.596 mm. The highest of inhibitory effect on bacteria was 1.40% Kesum leaf extract; 4.344 mm in S. aureus and 3.596 mm in E. coli. The higher the concentration of Kesum leaf extract, the greater the inhibition of S. aureus and E. coli.]]>
Copyrights © 2018
