Uji Aktivitas Antibakteri Kitosan, Hasil Hidrolisis Minyak Kelapa Murni dan Kombinasinya Terhadap Salmonella thypi dan Lactobacillus plantarum

UJI AKTIVITAS ANTIBAKTERI KITOSAN, HASIL HIDROLISIS MINYAK
KELAPA MURNI DAN KOMBINASI TERHADAP
Salmonella typhi DAN Lactobacillus plantarum
ABSTRAK
Asam lemak dan monogliserida dari hasil hidrolisis minyak kelapa murni
serta kitosan bersifat antibakteri.Asam lemak bebas dan monogliserida dapat
dihasilkan dengan hidrolisis parsial minyak kelapa murni secara enzimatis.Tujuan
penelitian ini adalah untuk menguji aktivitas antibakteri kitosan dan hasil hidrolisis
minyak kelapa murni (HVCO), serta kombinasinya terhadap Salmonella typhi dan
Lactobacillus plantarum.
Bahan yang digunakan dalam penelitian ini adalah kitosan dan minyak kelapa
murni Palem Mustika-Virgin Coconut Oil (VCO).Hidrolisis minyak kelapa murni
menggunakan enzim lipozyme yang aktif spesifik pada rantai asam lemak posisi sn1 dan sn-3, sedangkan kitosan dilarutkan dengan asam asetat 1%. Aktivitas
antibakteri ditentukan dengan metode difusi agar terhadap Salmonella typhi dan
Lactobacillus plantarum dengan variasi konsentrasi mulai dari 100% untuk hasil
hidrolisis VCO (HVCO) dan 0,8% untuk kitosan sampai didapatkan kadar hambat
minimum (KHM). Aktivitas antibakteri kombinasi antara kitosan dan hasil
hidrolisis minyak kelapa murni dilakukan dengan membuat konsentrasi uji yang
memiliki nilai KHM dengan perbandingan 50:50.
Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi hidrolisis
VCO maka aktivitas antibakterinya akan semakin meningkat. KHM dari HVCO

adalah 0,25% dengan diameter zona hambat 6,2 mm terhadap Salmonella typhi, dan
25% dengan diameter zona hambat 7,71 mm terhadap Lactobacillus plantarum.
KHM dari kitosan adalah 0,01% dengan diameter zona hambat 1,03 mm terhadap
Salmonella typhi dan 0,75 mm terhadap Lactobacillus plantarum, diameter zona
hambat tersebut telah dikurangkan dengan kontrol asam asetat 1% dimana kontrol
asam asetat 1% sebagai pelarut kitosan memiliki diameter zona hambat sebesar
6,50 mm (7,53 mm - 6,50 mm = 1,03 mm) terhadap Salmonella typhi dan 10,30
mm (11,05 mm - 10,30 mm = 0,75 mm) terhadap Lactobacillus plantarum. Dengan
ini dapat disimpulkan bahwa aktivitas antibakteri kitosan lebih besar terhadap
Salmonella typhi dari pada Lactobacillus plantaruum. Kombinasi hasil HVCO dan
kitosan memberikan efek yang sinergis terhadap Salmonella typhi dan
Lactobacillus plantarum.
Kata kunci: Minyak kelapa murni, kitosan, antibakteri, Salmonella typhi,
Lactobacillus plantarum, sinergisme.

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Universitas Sumatera Utara

ANTIBACTERIAL ACTIVITY TEST OF CHITOSAN, HYDROLYZED
VIRGIN COCONUT OIL AND ITS COMBINATION AGAINST

Salmonella typhi AND Lactobacillus plantarum
ABSTRACT
Free fatty acid and monoglycerides from the hydrolyzed of VCO and
alsochitosan that active as antibacterial. Free fatty acid and monoglycerides can be
produced by enzymatic hydrolysis partial of VCO (HVCO). The purpose of this
study was to examine antibacterial activity of chitosan and hydrolyzed VCO, and
their combination against Salmonella typhi and Lactobacillus plantarum.
The material used in this study were chitosan and Virgin Coconut Oil (VCO)
Palem Mustika. The oil was hydrolyzed by using lypozyme that active on sn-1 and
sn-3 position, whereas only chitosan are dissolved in acetic acid 1%. Antibacterial
activity was determined by diffusion agar method against Salmonella typhi and
Lactobacillus plantarum began with concentration variation started 100% from
HVCO and 0.8% for chitosan to get the minimum inhibitory concentration (MIC).
The combination Antibacterial Activity of chitosan and HVCO carried by making a
concentration which had MIC value with the ratio 50:50.
The result of this study showed that the higher concentration of HVCO the
antibacterial properties would also increase. MIC of the HVCO were 0.25% with a
diameter of inhibitory zone 6.2 mm against Salmonella typhi, and 25% with
diameter of inhibitory zone 7.71 mm against Lactobacillus plantarum. MIC of the
chitosan existed in a concentration of 0.01% with diameter of inhibitory zone 1.03

mm against Salmonella typhi and 0.75 mm against Lactobacillus plantarum,
diameter of inhibitory zone had been reduced by acetic acid 1% control which
acetic acid 1% control as the chitosan solvent had diameter of inhibitory zone 6.50
mm (7.3 mm – 6.50 mm = 1.03 mm) against Salmonella typhi and 10.30 mm (11.05
mm – 10.30 mm = 0.75 mm) against Lactobacillus plantarum. It was greater be
concluded that antibacterial activity of chitosan against Salmonella typhi than
Lactobacilus plantarum. The combination of chitosan and HVCO gave synergism
effect against Salmonella typhi and Lactobacillus plantarum.
Keywords : virgin coconut oil, chitosan, antibacterial, Salmonella typhi,
Lactobacillus plantarum, synergism.

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Universitas Sumatera Utara