Fitra, Azmi Akbar Rana (2017) Studi Pengaruh Waktu Distilasi Terhadap Profil Komponen Minyak Atsiri Biji Jintan Hitam (Nigella sativa) dan Aktivitasnya Sebagai Antibakteri Staphylococcus aureus. Sarjana thesis, Universitas Brawijaya.
Abstract
Minyak atsiri biji jintan hitam (Nigella sativa) merupakan salah satu minyak atsiri yang mempunyai aktivitas antibakteri. Penelitian terkait isolasi minyak biji jintan hitam menggunakan variasi waktu distilasi uap masih terbatas. Penelitian ini bertujuan untuk untuk mengetahui profil komponen minyak atsiri biji jintan hitam dan aktivitasnya sebagai antibakteri S. aureus. Isolasi minyak atsiri biji jintan hitam dilakukan menggunakan metode distilasi uap 5, 7, dan 9 jam. Karakterisasi sifat fisik minyak atsiri biji jintan hitam dilakukan berdasarkan wujud, warna, aroma, dan penentuan indeks bias, serta berat jenis. Identifikasi profil komponen minyak biji jintan hitam menggunakan Kromatografi Gas-Spektrometri Massa (KG-SM). Uji aktivitas antibakteri S. aureus dari minyak atsiri biji jintan hitam menggunakan metode difusi cakram. Minyak atsiri biji jintan hitam yang diperoleh berupa cairan berwarna kuning dengan rendemen tertinggi (0,05 %) diperoleh dari hasil distilasi 9 jam. Analisis KG-SM menunjukkan minyak atsiri biji jintan hitam dengan waktu distilasi 5, 7 dan 9 jam menghasilkan berturut-turut 11, 10 dan 14 senyawa. Kadar timokuinon (1,46 %) sebagai senyawa penentu kualitas minyak atsiri biji jintan hitam diperoleh pada distilasi 5 jam. Aktivitas antibakteri S. aureus minyak biji jintan hitam dikategorikan sensitif (14 mm). Waktu distilasi mempengaruhi rendemen, profil komponen dan aktivitas antibakteri S. aureus dari minyak atsiri biji jintan hitam.
English Abstract
Black cumin (Nigella sativa) seed oils is one of the essential oils that has antibacterial activity. The study of black cumin seed oils isolated by steam distillation with time variation is still limited. The aims of this research are to know the component profile of black cumin seed oils and to determine its antibacterial activity against S. aureus. Black cumin seed oils were isolated by steam distillation for 5, 7, and 9 hours. The physical properties of its essential oils were determined based on physical state, color, odor, refractive index, and specific gravity. The chemical compounds were analyzed by Gas Chromatography-Mass Spectrometer (GC-MS). The antibacterial activity of black cumin seed oils against S. aureus performed by disc diffusion. The result in this research shows that black cumin seed oils is a yellow liquid. The highest yield of the essential oils (0,05%) is obtained by distillation for 9 hours. The result of GC-MS showed that black cumin seed oils isolated by steam distillation for 5, 7, and 9 hours contained 11, 10, and 14 compounds, respectively. The highest content of thymoquinone (1,46%) as a compound which determine the quality of black cumin oils is obtained by distillation for 5 hours. The antibacterial activity of black cumin seed oils against S. aureus is classified as susceptible (14 mm). The distillation time influences the yield, component profile and antibacterial activity of black cumin seed oils against S. aureus.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FMIPA/2017/430/051709770 |
| Uncontrolled Keywords: | minyak biji jintan hitam, distilasi uap, variasi waktu distilasi, antibakteri, Staphylococcus aureus |
| Subjects: | 500 Natural sciences and mathematics > 582 Plants noted for specific vegetative characteristics and flowers > 582.1 Herbaceous and woody plants, plants noted for their flowers > 582.12 Herbaceous plants |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | Nur Cholis |
| Date Deposited: | 17 Oct 2017 06:33 |
| Last Modified: | 22 Nov 2021 03:28 |
| URI: | http://repository.ub.ac.id/id/eprint/3823 |
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