Kajian sifat antimikroba ekstrak bunga kecombrang (Nicolaia speciosa Horun) terhadap berbagai mikroba patogen dan perusak pangan
KAJIAN SIFAT Ar.TlMIKROBA EKSTRAK BlJNGA
KECOMBRANG (Nicolaia speciosa Horan) TERHADAP
BERBAGAI MIKROBA PATOGEN DAN PERLISAK PANGAN
RIFDA NAUFALIN
SEKOLAH PASCASARJANA
INSTITUTPERTANIAN BOGOR
BOGOR
2005
SURATPERNYATAAN
Dengan ini saya rnenyatakan bahwa disertasi yang berjudul :
Kajian Sirat Antimikroba Ekstrak Bunga Kecombrang (Nicola;a speciosa Horan)
Terhadap Berbagai Mikroba Patogen dan Perusak Pangan .
adalah karya saya sendiri dan belum pemah diajukan dalam bentuk apa pun kepada
perguruan tinggi mana pun. Surnber infonnasi yang berasal atau dikutip dari karya
yang diterbitkan maupun tidak diterbitkan dari penulis lain telah disebutkan dalam
teks dan dicantumkan dalam Daftar Pustaka.
Bogor, September 2005
ｾ＠
Rifda Naufalin
NRP. F261020021
ABSTRACT
RIFDA NAUFALIN. Antimicrobial Activity of Kecombrang (Nicolaia spcciosa
Horan) Flower Extracts against Some Pathogenic and Spoilage Microorganisms.
Under the guidance of BETTY SRI LAKSMI JENIE as the chairman, FERI
KUSNANDAR and MIRNAWATI SUDARWANTO as advisory committee
members.
Kecomhrang {lower has been used traditionally as seasoning in seme
Indonesian foods, such as mixed vegetables (urap), peed chilli (sambal) and others.
The plant stem has also been used as a flavouring agent in processed meat.
The aims of this research were (1) to determine the antibacterial activity and the
Minimum Inhibitory Concentration (MIC) of kecombrang flower extract; (2) to study
the mechanism of antibacterial activity of kecombrang flower extract; (3) to study the
effects of pH, NaCl concentration, temperature and food system on the antimicrobial
activity of kecombang flower ･ｸｴｲ｡｣ｾ＠
(4) to detennine the antibacterial activity of
k.ecombrang flower ｦｲ｡｣ｴｩｯｮｾ＠
(5) to evaluate the antifungal activity and the Minimum
Inhibitory Concentration (MIC) of the kecombrang flower extract and its inhibition
mechanism and (6) to identify volatile components of kecomhrang flower extract and
its antimicrobial activity.
Kecombrung flower was correspondingly extracted by non polar (hexane).
semipolar (ethyl acetate) and polar (ethanol) solvents yielding hexane extract. ethyl
acetate extract and ethanol extract. Well diffusion test showed that hexane extract did
not exhibit antibacterial activity in all tested bacteria, while ethyl acetate and ethanol
extracts inhibited the growth of 7 bacteria i.e. spore fonning bacteria (Bacillus
cereus), Gram positive bacteria (5;/aphylucoccus aureus and Listeria monOt.:ytogenes).
Gram negative bacteria (,)'almonella Typhimurium. Aeromonas hydrophila and
Escherichia coli) and spoilage bacteria (Pseudomonas aeruginosa). However, both
ethyl acetate and ethanol extracts did not inhibit the growth of Lactohacillus
planlarum. The well diffusion test also showed that ethyl acetate extract fonned clear
zones ranged between 12.3 - 27.3 mm in diameters, which wa..
KECOMBRANG (Nicolaia speciosa Horan) TERHADAP
BERBAGAI MIKROBA PATOGEN DAN PERLISAK PANGAN
RIFDA NAUFALIN
SEKOLAH PASCASARJANA
INSTITUTPERTANIAN BOGOR
BOGOR
2005
SURATPERNYATAAN
Dengan ini saya rnenyatakan bahwa disertasi yang berjudul :
Kajian Sirat Antimikroba Ekstrak Bunga Kecombrang (Nicola;a speciosa Horan)
Terhadap Berbagai Mikroba Patogen dan Perusak Pangan .
adalah karya saya sendiri dan belum pemah diajukan dalam bentuk apa pun kepada
perguruan tinggi mana pun. Surnber infonnasi yang berasal atau dikutip dari karya
yang diterbitkan maupun tidak diterbitkan dari penulis lain telah disebutkan dalam
teks dan dicantumkan dalam Daftar Pustaka.
Bogor, September 2005
ｾ＠
Rifda Naufalin
NRP. F261020021
ABSTRACT
RIFDA NAUFALIN. Antimicrobial Activity of Kecombrang (Nicolaia spcciosa
Horan) Flower Extracts against Some Pathogenic and Spoilage Microorganisms.
Under the guidance of BETTY SRI LAKSMI JENIE as the chairman, FERI
KUSNANDAR and MIRNAWATI SUDARWANTO as advisory committee
members.
Kecomhrang {lower has been used traditionally as seasoning in seme
Indonesian foods, such as mixed vegetables (urap), peed chilli (sambal) and others.
The plant stem has also been used as a flavouring agent in processed meat.
The aims of this research were (1) to determine the antibacterial activity and the
Minimum Inhibitory Concentration (MIC) of kecombrang flower extract; (2) to study
the mechanism of antibacterial activity of kecombrang flower extract; (3) to study the
effects of pH, NaCl concentration, temperature and food system on the antimicrobial
activity of kecombang flower ･ｸｴｲ｡｣ｾ＠
(4) to detennine the antibacterial activity of
k.ecombrang flower ｦｲ｡｣ｴｩｯｮｾ＠
(5) to evaluate the antifungal activity and the Minimum
Inhibitory Concentration (MIC) of the kecombrang flower extract and its inhibition
mechanism and (6) to identify volatile components of kecomhrang flower extract and
its antimicrobial activity.
Kecombrung flower was correspondingly extracted by non polar (hexane).
semipolar (ethyl acetate) and polar (ethanol) solvents yielding hexane extract. ethyl
acetate extract and ethanol extract. Well diffusion test showed that hexane extract did
not exhibit antibacterial activity in all tested bacteria, while ethyl acetate and ethanol
extracts inhibited the growth of 7 bacteria i.e. spore fonning bacteria (Bacillus
cereus), Gram positive bacteria (5;/aphylucoccus aureus and Listeria monOt.:ytogenes).
Gram negative bacteria (,)'almonella Typhimurium. Aeromonas hydrophila and
Escherichia coli) and spoilage bacteria (Pseudomonas aeruginosa). However, both
ethyl acetate and ethanol extracts did not inhibit the growth of Lactohacillus
planlarum. The well diffusion test also showed that ethyl acetate extract fonned clear
zones ranged between 12.3 - 27.3 mm in diameters, which wa..