Ayu, Linda Roro and Prof. Dr. Ir. Bambang Susilo,, M.Sc.Agr. and Farida Rahayu, , S.Si., M.P., Ph.D (2023) Potensi Produk Reaksi Maillard (Mrp) Lysin - Glukosa Pada Proses Penghambatan Pertumbuhan Bakteri Penyebab Turunnya Kadar Sukrosa Tebu. Sarjana thesis, Universitas Brawijaya.
Abstract
Telah diketahui bahwa reaksi Maillard merupakan reaksi pencoklatan non-enzimatis antara gugus asam amino dan senyawa gula reduksi. Sebagian besar produk reaksi Maillard mempunyai efek dapat menghambat pertumbuhan mikroba. Penelitian ini bertujuan unuk mempelajari potensi antibakteri, variasi konsentrasi, serta waktu optimal dari Produk Reaksi Maillard (MRP). Bahan baku antibakteri yang digunakan adalah ekstrak kulit papaya dan daun pinus. MRP disintesis dengan mencampurkan asam amino dan glukosa dalam akuades dengan kondisi pH larutan 7.0. Larutan hasil sintesis di refluks pada SUHU100 0C selama 5 jam dan dialiri ga N2. Produk MRP dijadikan sebagai blank terhadap campuran MRP dengan ekstrak kulit papaya (formula 1) dan ekstrak daun pinus (formula 2) dengan variasi konsentrasi masing-masing 25, 50, 75, 85, dan 95%. Masing-masing sampel selanjutnya diuji aktivitas antibakterinya. Metode uji aktivitas antibakteri yang digunakan adalah metode difusi cakram inkubasi pada suhu 37 0C selama 24 jam. Sebagai kontrol positif kloramfenikol dan kontrol negatif berupa larutan DMSO 50%. Pengukuran kepadatan sel bakterinya menggunakan spektrofotometer UV-Vis pada Panjang gelombang 600 nm. Hasil absorbansi yang didapat kemudian dikonversi hingga mendapatkan Optical Density (OD) antara 0.1-0.3 dengan menambahakn garam fisioligis 0.85%. Uji Anova two way digunakan untuk menganalisa data. Konsentrasi optimal dalam penghambatan pertumbuhan pada produk formula 1 dengan konsentrasi 85% dengan dihasilkan zona hambat seluas 2,48 mm dan konsentrasi 25% pada formula 2 dengan zona hambat 1,15 mm. Waktu optimal penghambatan bakteri untuk produk MRP, formula 1 dan formula 2 masing-masing di jam ke-48, 120, dan 160.
English Abstract
It is known that the Maillard reaction is a non-enzymatic browning reaction between amino acid groups and reducing sugar compounds. Most of the products of the Maillard reaction have the effect of inhibiting microbial growth. This research aims to study the antibacterial potential, concentration variation, and optimal time of the Maillard Reaction Product (MRP). The antibacterial raw materials used are papaya peel extract and pine leaf. MRP was synthesized by mixing amino acids and glucose in distilled water with a solution pH of 7.0. The synthesized solution was refluxed at 100 0C for 5 hours and flowed with N2 gas. The MRP product was used as a blank for the MRP mixture with papaya peel extract (formula 1) and pine leaf extract (formula 2) with various concentrations of 25, 50, 75, 85, and 95%, respectively. Each sample was then tested for its antibacterial activity. The antibacterial activity test method used was the disc diffusion method, incubating at 37 0C for 24 hours. As a positive control chloramphenicol and negative control in the form of 50% DMSO solution. Measurement of the density of bacterial cells using a UV-Vis spectrophotometer at a wavelength of 600 nm. The absorbance results obtained were then converted to obtain an Optical Density (OD) between 0.1-0.3 by adding 0.85% physiological salt. The two way Anova test is used to analyze the data. Optimal concentration in inhibiting growth in product formula 1 with a concentration of 85% with an inhibition zone of 2.48 mm and a concentration of 25% in formula 2 with an inhibition zone of 1.15 mm. The optimal time for bacterial inhibition for MRP products, formula 1 and formula 2 was at 48, 120, and 160 hours, respectively.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100064 |
| Uncontrolled Keywords: | Reaksi Maillard, Ekstrasi, Kulit Papaya, Daun Pinus, Antibakteri,Maillard reaction, Extraction, Papaya Peel, Pine Leaf, Antibacterial |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 18 Aug 2023 02:31 |
| Last Modified: | 18 Aug 2023 02:31 |
| URI: | http://repository.ub.ac.id/id/eprint/202501 |
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