Uji Efektivitas Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Sebagai Antibakteri Terhadap Blood Disease Bacterium Pada Buah Pisang (Musa acuminata balbisiana Colla.)

Wicaksono, Agung (2015) Uji Efektivitas Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Sebagai Antibakteri Terhadap Blood Disease Bacterium Pada Buah Pisang (Musa acuminata balbisiana Colla.). Sarjana thesis, Universitas Brawijaya.

Abstract

Penyakit darah yang disebabkan Blood disease bacterium (BDB) merupakan kendala serius dalam budidaya tanaman pisang di Indonesia karena dapat menyebabkan kehilangan hasil sebesar 20-100% dalam satu luasan lahan. Selama ini pengendalian dilakukan dengan perbaikan teknik budidaya dan penggunaan bahan kimia, namun tingkat keberhasilan belum maksimal. Pemanfaatan ekstrak kulit buah kakao yang mengandung senyawa antibakteri menjadi alternatif pengendalian BDB yang lebih ramah lingkungan Penelitian dilaksanakan di Laboratorium Bakteriologi Jurusan Hama dan Penyakit Tumbuhan Fakultas Pertanian Universitas Brawijaya bulan Oktober 2014 sampai Febuari 2015. Pelaksanaan penelitian meliputi uji virulensi, pembuatan ekstrak kulit buah kakao, uji sensitivitas antibakteri, dan uji penekanan pertumbuhan BDB pada buah pisang. Dilakukan dua metode uji yaitu uji sensitivitas antibakteri dan uji penekanan pertumbuhan BDB pada buah pisang. Uji sensitivitas antibakteri menggunakan rancangan acak lengkap (RAL) dengan enam macam perlakuan yaitu US1 (Ekstrak kakao 15%), US2 (Ekstrak kakao 30%), US3 (Ekstrak kakao 45%), US4 (Ekstrak kakao 60%), US5 (Ekstrak kakao 75%) dan US6 (Ekstrak kakao 90%). Perlakuan diulang sebanyak 4 kali. Kontrol terdiri dari K1 (DMSO), K2 (Etanol 80%) dan K3 (Streptomisin). Uji penekanan pertumbuhan BDB pada buah pisang menggunakan RAL dengan 10 macam perlakuan yaitu UP1 (Kontrol BDB), UP2 (DMSO dan BDB), UP3 (Streptomisin dan BDB), UP4 (Alkohol dan BDB), UP5 (Ekstrak kakao 15% dan BDB), UP6 (Ekstrak kakao 30% dan BDB), UP7 (Ekstrak kakao 45% dan BDB), UP8 (Ekstrak kakao 60% dan BDB), UP9 (Ekstrak kakao 75% dan BDB) dan UP10 (Ekstrak kakao 90% dan BDB). Perlakuan diulang sebanyak 3 kali. Hasil uji sensitivitas antibakteri dapat disimpulkan bahwa ekstrak kakao pada konsentrasi 30%, 45% 60%, 75% dan 90% mampu menghambat pertumbuhan BDB. Perlakuan kontrol streptomisin memberikan pengaruh yang nyata terhadap uji penekanan bakteri, Namun perlakuan kontrol streptomisin tidak berbeda jauh dengan perlakuan ekstrak kakao 90%. Dari uji penekanan pertumbuhan BDB pada buah pisang dapat disimpulkan bahwa perlakuan ekstrak kulit buah kakao konsentrasi 90% lebih efektif dalam menekan pertumbuhan BDB dibandingkan dengan perlakuan ekstrak yang lainnya.

English Abstract

Blood disease caused by Blood disease bacterium (BDB) has been reported caused loss of banana production by 20-100%. The control measure was commonly performed using cultivation technique and by the use of chemicals, but the effectivity were low. Utilization of cacao fruit peel extract which contains compounds act as antibacterial would be the alternative controlling for BDB and more environmental friendly. The research was conducted at the laboratory of Bacteriology Department of pests and Plant disease Faculty of Agriculture, Brawijaya University from October 2014 until February 2015. Implementation of these research included the virulence assay, making fruit peel cocoa extracts, antibacterial sensitivity assay, and assay for suppression of BDB on banana fruit. Antibacterial sensitivity assay was carried out by agar diffusion assay. Antibacterial sensitivity assay were conducted using complete randomized design with six treatment as follows: US1 (15% of cocoa Extract), US2 (30% of cocoa Extract), US3 (45% of cocoa Extract), US4 (60% of cocoa Extract), US5 (75% of cocoa Extract), and US6 (90% of cocoa Extract). Each treatment was repeated four times. The control included of K1 (DMSO), K2 (ethanol 80%) and K3 (Streptomycin). Suppression of BDB growth assay was conducted using complete randomized design with ten treatments as follows: UP1 (BDB or control), UP2 (DMSO and BDB), UP3 (Streptomycin and BDB), UP4 (alcohol and BDB), UP5 (15% of cocoa Extract and BDB), UP6 (30% of cocoa Extracts and BDB), UP7 (45% of cocoa Extract and BDB), UP8 (60% of cocoa Extract and BDB), UP9 (75% of cocoa Extract and BDB) and UP10 (90% of cocoa Extract and BDB). Each treatment was repeated three times. Observations were done on four day after inoculation. The results of the Antibacterial sensitivity assay it can be concluded of cocoa extracts at a concentration of 30%, 45% to 60%, 75% and 90% are able to inhibit the growth of the BDB. Streptomycin controls give the treatment effect the real assay of the emphasis of bacteria, but not control streptomycin treatment In contrast to the treatment of cocoa extract 90%. Assay for suppression the growth of BDB on bananas can be concluded that treatment extracts speel fruit concentration of cocoa 90% more effective in suppressing the growth of BDB compared with the treatment of other extracts.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FP/2015/151/051502672
Subjects: 600 Technology (Applied sciences) > 632 Plant injuries, diseases, pests
Divisions: Fakultas Pertanian > Hama dan Penyakit Tanaman
Depositing User: Budi Wahyono Wahyono
Date Deposited: 09 Apr 2015 08:51
Last Modified: 19 Oct 2021 06:22
URI: http://repository.ub.ac.id/id/eprint/130129
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