RINGKASAN
Tebu merupakan komoditas pertanian Indonesia penghasil
gula. Sayangnya produktivitas gula indonesia masih rendah. Hal ini disebabkan menurunnya rendemen gula menjadi 7% akibat tunda giling yang meningkatkan aktivitas
mikroorganisme seperti khamir
dan bakteri yang mendegradasi sukrosa
menjadi gula-gula sederhana (invert) yang tidak dapat dikristalisasi. Sebelumnya telah
dilakukan berbagai penelitian untuk menghambat dan membunuh mikroorganisme pada
nira tebu seperti penggunaan
sodium metasilicate 5%, thiocarbamate dan kalium metabisulfit 0,01%. Solusi sebelumnya dianggap kurang
optimal karena itu diperlukan alternatif penanganan tebu pasca panen yang efektif salah
satunya dengan memanfaatkan antimikroba dari ekstrak daun gambir. Gambir
dipilih karena produktivitasnya yang tinggi namun belum optimal dimanfaatkan oleh masyarakat karena kurangnya pengetahuan
dalam ekstraksi gambir. Selain itu gambir mengandung turunan senyawa fenol terutama katekin
dan tanin yang memiliki aktivitas
antimikroba dan aman bagi pangan. Tujuan dari
penelitian ini yaitu untuk mengetahui potensi antimikroba ekstrak daun gambir
terhadap konsentrasi hambat minimum (KHM) dan konsentrasi bunuh minimum (KBM) melalui
perlakuan variasi metode ekstraksi dan konsentrasi ekstrak. Penelitian ini
menggunakan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu metode
ekstraksi dengan 2 level yaitu infus serta maserasi, dan lama waktu ekstraksi dengan
4 level yaitu 70%, 80%, 90%, dan 100%. Respon yang ingin diperoleh adalah konsentrasi
hambat minimum (KHM) dan konsentrasi bunuh minimum (KBM) dari 8 perlakuan
percobaan yang dianalisis menggunakan two-way ANOVA dan dilakukan uji lanjut
menggunakan BNT. Hasil penelitian menunjukkan bahwa ekstrak daun gambir
berpotensi antimikroba dan bersifat bakteriostatik terhadap bakteri serta bersifat fungistatik
dan fungisidal terhadap khamir. Perlakuan metode ekstraksi dan
konsentrasi ekstrak tidak menunjukkan adanya interaksi antar faktor namun
memberikan pengaruh sangat nyata (α = 0,01) terhadap penghambatan pertumbuhan bakteri dan
khamir nira tebu. KHM infusa
dan maserat daun gambir terhadap bakteri berturut-turut yaitu infusa
konsentrasi 100% dan maserat konsentrasi 90%. KHM infusa dan maserat daun
gambir terhadap terhadap khamir berturut-turut yaitu infusa konsentrasi 90% dan
maserat konsentrasi 90%. KBM ekstrak daun gambir terhadap khamir yaitu maserat
konsentrasi 100%.
Kata Kunci: Antimikroba, Daun
Gambir, Konsentrasi Bunuh Minimum, Konsentrasi Hambat Minimum
SUMMARY
Sugarcane is an Indonesian agricultural commodity, which produces sugar. Unfortunately Indonesian sugar productivity is still low. This is due to decrease of sugar yield to 7% due to harvest-to-mill delays which increases activity of microorganisms such as yeasts and bacteria that degrade sucrose into simple sugars that can not be crystallized. There are many previous studies conducted aimed to inhibiting and killing microorganisms in sugarcane juice such as sodium metasilicate 5%, thiocarbamate, and 0.01% potassium metabisulphite. These previous research were considered to be less effective and because of that needed an alternative handling of post harvest sugarcane, one of them by utilizing antimicrobial from gambir leaf extract. Gambir selected because its high productivity but has not been utilized optimally by society due to the lack of knowledge in gambir extraction. Beside that, gambir contains derivatives of phenol compounds mainly catechins and tannins which have antimicrobial activity and safe for food. The aim of this study is to determine the antimicrobial activities of gambir leaf extract towards minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by variations treatment of method of extraction and concentration of extract. This study used a Randomized Block Design (RBD) with two factors, those are extraction method with 2 levels, infusion and maceration, and concentration of extract with 4 levels of 70%, 80%, 90% and 100%. Response obtained is minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 8 treatment experiments were analyzed used two-way ANOVA and conducted further test using the BNT. The results showed that gambir leaf extract has antimicrobial activities, showed bacteriostatic against bacteria, and fungistatic and fungicidal against yeast. Treatment methods of extraction and concentration of extract did not show any interaction between factors but show highly significant effect (α = 0.01) on inhibition growth of bacteria and yeast from sugarcane juice. MIC of infused extract and macerated extract from gambir leaf against bacteria respectively infused extract of concentration 100% and macerated extract of concentrations 90%. MIC of infused extract and macerated extract from gambir leaf against yeast respectively infused extract of concentration 90% and macerated extract of concentrations 90%. MBC of gambir leaf extract against yeasts that is macerated extract concentration of 100%.
Keywords: Antimicrobial, Gambir Leaf, Minimum Bactericidal Concentration (MBC), Minimum Inhibitory Concentration (MIC)
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