Aktivitas Antibakteri Ekstrak Etilasetat Kulit Kayu Akway (Drimys piperita Hook f.) Pada Bakso Daging Sapi Selama Penyimpanan

*Gino Nemesio Cepeda  -  Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua, Manokwari, Indonesia
Meike Meilan Lisangan  -  Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua, Manokwari, Indonesia
Isak Silamba  -  Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua, Manokwari, Indonesia
Nitia Nilawati  -  Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua, Manokwari, Indonesia
Eka Syartika  -  Jurusan Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua, Manokwari, Indonesia
Received: 13 Oct 2019; Revised: 25 Feb 2020; Accepted: 9 Mar 2020; Published: 10 May 2020; Available online: 10 May 2020.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

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Abstract

Akway (Drimys piperita Hook.f.) adalah tumbuhan obat yang digunakan oleh Suku Sougb Kabupaten Pegunungan Arfak Papua Barat untuk mengobati malaria. Penelitian-penelitian yang telah dilakukan menunjukkan bahwa tumbuhan obat bersifat antibakteri yang kuat. Penelitian ini bertujuan untuk mengevaluasi potensi antibakteri ekstrak etilasetat kulit kayu akway secara in vitro dan aplikasinya sebagai pengawet bakso daging sapi dalam penyimpanan suhu ruang dan refrigerator. Pengujian aktivitas antibakteri ekstrak secara in vitro dilakukan pada konsentrasi 0-25% (b/v) dengan menggunakan metode difusi sumur dalam medium agar sedangkan pengujian aktivitas antibakteri dalam model pangan bakso daging sapi dilakukan pada konsentrasi 0-0,75% (b/v) dengan menggunakan metode angka lempeng total. Hasil menunjukkan bahwa ekstrak etilasetat dapat menghambat pertumbuhan Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 dan Staphylococcus aureus ATCC25923 secara in vitro dengan konsentrasi penghambatan minimum sebesar 0,27-0,77% (b/v). Konsentrasi ekstrak berpengaruh nyata terhadap diameter zona hambat pertumbuhan bakteri. Semakin tinggi konsentrasi ekstrak yang digunakan menyebabkan semakin besar pula zona hambat pertumbuhannya. Pengujian aktivitas antibakteri ekstrak terhadap pertumbuhan bakteri dalam bakso daging sapi menunjukkan bahwa pencelupan bakso dalam ekstrak dengan konsentrasi 0,25-0,75% (b/v) dapat menghambat pertumbuhan bakteri selama 3-8 hari untuk penyimpanan pada suhu ruang sedangkan pada penyimpanan refrigerator adalah 15-33 hari. Kesimpulannya, ekstrak etilasetat kulit kayu akway sangat berpotensi digunakan sebagai pengawet model pangan bakso daging sapi.

Antibacterial Activity of Ethyl Acetate Extracts of Akway (Drimys piperita Hook.f.) Barks on Meatballs during Storage

 Abstract

Akway (Drimys piperita Hook.f.) is a medical plant used by Sougb Tribe, Arfak Mountains Regency, West Papua Province to heal malaria. Previous researches indicated that medical plants had strong antibacterial properties. The objectives of the research were to evaluate in vitro antibacterial potency of ethylacetate extracts of akway barks and its applications as preservative agent on meatballs during room temperature and cold storage. In vitro antibacterial assays were done on concentration of 0-25% (w/v) using agar well diffusion method while antibacterial assays on meatballs on concentration of 0-0.75% (w/v) were performed using total plate counts methods. Results showed that ethylacetate extracts inhibited in vitro growth of Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923 with MIC of 0.27-0.77% (w/v). Concentration of extracts significantly affected the growth of bacteria. The increasing of extract concentrations result in increasing diameters of growth inhibition zones. Meatballs soaked in extract solutions with concentrations of 0.25-0.75% (w/v) inhibited growth of bacteria during 3-8 days in room temperature storage and 15-33 days during cold storage in refrigerator. As conclusion, ethylacetate extracts of akway barks had high potent use as preservative agent in food model of meatballs.

Keywords: Antibakteri; ekstrak; etil asetat; akway; bakso; antibacterial; extracts; ethyl acetate; akway; meatballs
Funding: Kemenristek Dikti

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Section: Artikel Penelitian (Research Article)
Language: ID
In Vol 9, No 2 (2020): Mei 2020
Statistics: 354 317
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Copyright 2020 Gino Nemesio Cepeda, Meike Meilan Lisangan, Isak Silamba, Nitia Nilawati, Eka Syartika
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