Anwar, Ahmad Khoirul (2017) Pengaruh Konsentrasi Sitronelal dan Sitronelol dari Minyak Jeruk Purut Terhadap Penghambatan Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus. Sarjana thesis, Universitas Brawijaya.
Abstract
Jeruk purut termasuk dalam famili Rutaceae yang penyebarannya ke berbagai negara di dunia telah berlangsung ratusan tahun yang lalu. Tanaman ini berpotensi sebagai penghasil minyak atsiri. Minyak atsiri jeruk purut tergolong minyak yang baru dalam perdagangan sebagai salah satu bahan baku industri sebagai pemberi rasa dan aroma. Selain untuk industri pangan, minyak jeruk purut juga banyak digunakan pada industri farmasi, flavor, parfum dan pewarna. Kandungan sitronelal dan sitronelol yang tinggi menjadi salah satu kelebihan dari minyak atsiri jeruk purut di bidang industri, khususnya industri farmasi, parfum dan kosmetik. Tujuan penelitian ini adalah untuk mengetahui pengaruh peningkatan konsentrasi dari senyawa sitronelal dan sitronelol minyak jeruk purut terhadap penghambatan pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Selanjutnya untuk mengetahui konsentrasi hambat minimal dari kedua senyawa tersebut. Metode yang digunakan dalam penelitian ini adalah metode difusi sumuran. Rancangan penelitian yang digunakan adalah rancangan acak pola tersarang (nested design) dengan 2 faktor. Faktor yang pertama adalah jenis komponen utama pada minyak jeruk purut yaitu sitronelal dan sitronelol. Faktor yang kedua adalah konsentrasi. Pada masing-masing bahan menggunakan 3 tingkat konsentrasi yaitu 100 μl/ml, 300 μl/ml, dan 500 μl/ml dengan perlakuan masing-masing kombinasi sebanyak 3 kali ulangan. Analisis data pada penelitian ini menggunakan metode Analysis of Variance (ANOVA), dilanjutkan dengan uji Post Hoc Multiple Comparison. Apabila hasil analisa menunjukkan pengaruh yang berbeda nyata, maka dilanjutkan dengan uji BNJ (Beda Nyata Jujur) dengan selang kepercayaan 5%. xiv Hasil penelitian menunjukkan bahwa peningkatan konsentrasi dari sitronelal dan sitronelol dapat meningkatkan penghambatan pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Hasil uji menunjukkan rerata diameter hambat terbesar terdapat pada bakteri Staphylococcus aureus dengan senyawa sitronelal di konsentrasi 500 μl/ml sebesar 32,89 mm, sebaliknya rerata diameter hambat terkecil terdapat pada bakteri Escherichia coli dengan senyawa sitronelol di konsentrasi 100 μl/ml sebesar 2,97 mm. Nilai KHM dari sitronelal terdapat pada konsentrasi 3,12 μl/ml (Escherichia coli) dan 1,56 μl/ml (Staphylococcus aureus) dengan persentase penghambatan masing-masing 99,97% dan 99,99%, sedangkan nilai KHM dari sitronelol terdapat pada konsentrasi 6,25 μl/ml dengan persentase penghambatan 99,96% (Escherichia coli) dan 99,97% (Staphylococcus aureus).
English Abstract
Makrut belongs to the family Rutaceae which spread to many countries in the world have lasted hundreds of years ago. This plant has the potential as a producer of essential oils. Essential oils of lime oil relatively new in the trade as one of the raw materials industry as the taste and flavor. In addition to the food industry, lime oil is also widely used in the pharmaceutical industry, flavors, perfumes and dyes. The content of citronellal and citronellol high into one of the advantages of essential oils of lime in the fields of industry, particularly the pharmaceutical industry, perfumes and cosmetics. The purpose of this study was to determine the influence of increasing concentrations of the compound citronellal and citronellol lime oil on the inhibition of the growth of the bacteria Escherichia coli and Staphylococcus aureus. Furthermore, to determine minimal inhibition of the two compounds. The method used in this research is pitting diffusion method. The experimental design in this study is a randomized nested design with two factors. The first factor is the type of major components from makrut oil a citronellal and citronellol. The second factor is the concentration. In each of components used 3 level of concentration 100 μL/ml, 300 μL/ml, dan 500 μL/ml with each treatment combination as much as 3 repetitions. Analysis of the data in this study using Analysis of Variance (ANOVA) using SPSS software version 17, followed by Post Hoc Multiple Comparison test. If the results of the analysis show a significantly different effect, then continued with test HSD (Honestly Significant Difference) with a confidence interval of 5%. The results of experimental showed that increasing the concentration of citronellal and citronellol can increase inhibition the growth of Escherichia coli and Staphylococcus aureus. The xvi results tests showed that the highest mean of inhibitory contained in the bacteria Staphylococcus aureus with citronellal compound in concentration of 500 μL/ml of 32,89 mm, in contrast the smallest mean of inhibitory contained in the bacteria Escherichia coli with citronellol compound in concentration of 100 μL/ml of 2,97 mm. MIC values of citronellal compound present in a concentration of 3,12 μL/ml (Escherichia coli) and 1,56 μL/ml (Staphylococcus aureus) with a percentage of inhibition each other 99.97% and 99.99%, while the MIC of compound citronellol contained at a concentration of 6,25 μL/ml with percentage of inhibition 99.96% (Escherichia coli) and 99.97% (Staphylococcus aureus).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/109/051702567 |
| Uncontrolled Keywords: | Diameter hambat, Escherichia coli, jeruk purut, sitronelal, sitronelol, staphylococcus aureus |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 06 Mar 2017 11:03 |
| Last Modified: | 16 Nov 2021 07:29 |
| URI: | http://repository.ub.ac.id/id/eprint/151334 |
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