Aktivitas Antibakteri Ekstrak Tempe Terhadap Bakteri Bacillus subtilis dan Staphylococcus aureus
Lampiran 1. Tempe kedelai
Gambar: Sampel tempe yang digunakan
EEAT
500mg/ml
EEAT
400mg/ml
EEAT
300mg/ml
b
b
b
EET 500mg/ml
b
b
b
EET 400mg/ml
b
b
b
b
EET 300mg/ml
En-HT
500mg/ml
En-HT
400mg/ml
En-HT 300
mg/ml
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
Blanko
Amoksisilin
0,030 mg
b
b
b
b
b
b
tb
tb
tb
b
tb
b
b
b
b
b
b
b
Keterangan: b: berbeda nyata, tb: tidak berbeda nyata
58
b
Amoksisilin
0,030 mg
Blanko
En-HT 300mg/ml
En-HT 400mg/ml
En-HT 500mg/ml
EET 300mg/ml
EET 400mg/ml
EET 500mg/ml
EEAT 300mg/ml
EEAT 400mg/ml
EEAT 500mg/ml
Perlakuan
Lampiran 2. Analisis statistik untuk bakteri Bacillus subtilis
EEAT 500 mg/ml
EEAT 400 mg/ml
tb
EEAT 300 mg/ml
tb
tb
EET 500 mg/ml
tb
tb
tb
EET 400 mg/ml
tb
tb
tb
tb
EET 300 mg/ml
tb
tb
tb
tb
tb
En-HT 500mg/ml
b
b
b
b
b
b
En-HT 400mg/ml
b
b
b
b
b
b
En-HT 300mg/ml
b
b
b
b
b
b
Blanko
b
b
b
b
b
b
tb
tb
tb
Amoksisilin 0,030 mg
b
b
b
b
b
b
b
b
b
Keterangan: tb: tidak berbeda nyata, b: berbeda nyata
59
b
Amoksisilin
0,030mg
Blanko
En-HT
500mg/ml
En-HT
500mg/ml
En-HT
500mg/ml
EET300mg/ml
EET400mg/ml
EET500mg/ml
Perlakuan
EEAT
500mg/ml
EEAT
400mg/ml
EEAT
300mg/ml
Lampiran 3. Analisis statistik untuk bakteri Staphylococcus aureus
Lampiran 4. Hasil uji antibakteri ekstrak etilasetat tempe terhadap bakteri
Bacillus subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; B = Blanko
Lampiran 5. Hasil uji antibakteri ekstrak etanol tempe terhadap bakteri
Bacillus subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; B = Blanko
60
Lampiran 6. Hasil uji antibakteri ekstrak n-heksana tempe terhadap
bakteri Bacillus subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; B = Blanko
Lampiran 7. Hasil uji antibakteri amoksisilin terhadap bakteri Bacillus
subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; Amox =
Amoksisillin
61
Lampiran 8. Perhitungan kadar air produk tempe
% Kadar Air
Berat Awal – Berat Akhir
= ——————————— x 100%
Berat Awal
No.
Berat Awal (g)
Berat Akhir (g)
1.
5
2,295
2.
5
2,305
3.
5
2,285
1.
Kadar air
5 – 2,295
= ———— x 100% = 54,1%
5
2.
Kadar air
5 – 2,305
= ———— x 100% = 53,9%
5
3.
Kadar air
5 – 2,285
= ———— x 100% = 54,3%
5
% Rata-rata kadar air
54,1% + 53,9% + 54,3%
= ——————————— = 54,1%
3
62
Lampiran 9. Penentuan angka asam dari tempe
Total Asam
ml NaOH x N NaOH
= ————————— x FP
Berat Bahan
No.
Berat bahan (g)
NaOH (ml)
N NaOH
FP
1.
10
5,30
0,1
10
2.
10
5,28
0,1
10
3.
10
5,22
0,1
10
FP = Faktor Pengenceran
1.
5,30 x 0,1 x 10
Total asam = ——————— = 0,530
10
2.
3,28 x 0,1 x 10
Total asam = ——————— = 0,528
10
3.
5,22 x 0,1 x 10
Total asam = ——————— = 0,522
10
0,530 + 0,528 + 0,522
Rata-rata total asam = —————————— = 0,527 grek
3
63
Lampiran 10. Penentuan kadar protein tempe
(ml titrasi blanko - ml titrasi contoh) x N NaOH x 0,014 x fk
Kadar Protein = ————————————————————— x 100%
Berat Contoh
No.
Titrasi Blanko (ml)
Titrasi Contoh (ml)
1.
25
6,43
2.
25
6,40
3.
25
6,47
1.
Kadar protein
2.
Kadar protein
3.
Kadar protein
(25 – 6,43) x 0,026 x 0,014 x 6,26
= ——————————————— x 100%
0,2
= 21,15%
(25 – 6,40) x 0,026 x 0,014 x 6,26
= ——————————————— x 100%
0,2
= 21,19%
(25 – 6,47) x 0,026 x 0,014 x 6,26
= ——————————————— x 100%
0,2
= 21,11%
21,15% + 21,19% + 21,11%
Rata-rata kadar protein = ——————————————— = 21,15%
3
64
Lampiran 11. Penentuan kadar lemak tempe
Berat Lemak (g)
% Kadar Lemak = ——————— x 100%
Berat Sampel (g)
No.
Berat Sampel (g)
Berat Lemak (g)
1.
5
0,330
2.
5
0,475
3.
5
0,410
1.
0,330
% Kadar lemak = ——— x 100% = 6,6%
5
2.
0,475
% Kadar lemak = ——— x 100% = 9,5%
5
3.
0,410
% Kadar lemak = ——— x 100% = 8,2%
5
Rata-rata kadar lemak
6,6% + 9,5% + 8,2%
= ————————— = 8,1%
3
65
Lampiran 12. Penentuan kadar serat kasar tempe
% Serat kasar
Berat Serat Kasar (g)
= ————————— x 100%
Berat Sampel (g)
No.
Berat Sampel (g)
Berat Serat Kasar (g)
1.
5
0,068
2.
5
0,070
3.
5
0,066
1.
% Serat kasar
0,068
= ——— x 100% = 1,36%
5
2.
% Serat kasar
0,070
= ——— x 100% = 1,40%
5
3.
% Serat kasar
0,066
= ——— x 100% = 1,32%
5
Rata-rata serat kasar
1,36% + 1,40% + 1,32%
= ——————————— = 1,36%
3
66
Lampiran 13. Penentuan kadar abu tempe
Berat setelah dikeringkan (g)
Kadar abu = ————————————— x 100%
Berat sebelum dikeringkan (g)
No.
Berat Sebelum Dikeringkan (g)
Berat Setelah Dikeringkan (g)
1.
5
0,065
2.
5
0,070
3.
5
0,068
0,065
= ——— x 100% = 1,30%
5
1.
Kadar abu
2.
0,070
Kadar abu = ——— x 100% = 1,40%
5
3.
0,068
Kadar abu = ——— x 100% = 1,36%
5
1,30% + 1,40% + 1,36%
Rata-rata kadar abu = ——————————— = 1,35%
3
67
Lampiran 14. Penentuan karbohidrat tempe
No.
Kandungan Tempe
Nilai Rata-rata Kandungan Tempe (%)
1.
Kadar air
54,1
2.
Kadar abu
1,35
3.
Kadar Protein
21,15
4.
Kadar lemak
8,1
5.
Kadar serat
1,36
% Kadar karbohidrat
= 100 – % (air + abu + protein + lemak + serabut kasar).
= 100 – % (54,1 + 1,35 + 21,15 + 8,1 + 1,36)
= 100 – 86,06%
= 13,94%
68
Lampiran 15. Gambar alat rotary evaporator
Lampiran 16. Gambar alat freeze dryer
69
Gambar: Sampel tempe yang digunakan
EEAT
500mg/ml
EEAT
400mg/ml
EEAT
300mg/ml
b
b
b
EET 500mg/ml
b
b
b
EET 400mg/ml
b
b
b
b
EET 300mg/ml
En-HT
500mg/ml
En-HT
400mg/ml
En-HT 300
mg/ml
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
b
Blanko
Amoksisilin
0,030 mg
b
b
b
b
b
b
tb
tb
tb
b
tb
b
b
b
b
b
b
b
Keterangan: b: berbeda nyata, tb: tidak berbeda nyata
58
b
Amoksisilin
0,030 mg
Blanko
En-HT 300mg/ml
En-HT 400mg/ml
En-HT 500mg/ml
EET 300mg/ml
EET 400mg/ml
EET 500mg/ml
EEAT 300mg/ml
EEAT 400mg/ml
EEAT 500mg/ml
Perlakuan
Lampiran 2. Analisis statistik untuk bakteri Bacillus subtilis
EEAT 500 mg/ml
EEAT 400 mg/ml
tb
EEAT 300 mg/ml
tb
tb
EET 500 mg/ml
tb
tb
tb
EET 400 mg/ml
tb
tb
tb
tb
EET 300 mg/ml
tb
tb
tb
tb
tb
En-HT 500mg/ml
b
b
b
b
b
b
En-HT 400mg/ml
b
b
b
b
b
b
En-HT 300mg/ml
b
b
b
b
b
b
Blanko
b
b
b
b
b
b
tb
tb
tb
Amoksisilin 0,030 mg
b
b
b
b
b
b
b
b
b
Keterangan: tb: tidak berbeda nyata, b: berbeda nyata
59
b
Amoksisilin
0,030mg
Blanko
En-HT
500mg/ml
En-HT
500mg/ml
En-HT
500mg/ml
EET300mg/ml
EET400mg/ml
EET500mg/ml
Perlakuan
EEAT
500mg/ml
EEAT
400mg/ml
EEAT
300mg/ml
Lampiran 3. Analisis statistik untuk bakteri Staphylococcus aureus
Lampiran 4. Hasil uji antibakteri ekstrak etilasetat tempe terhadap bakteri
Bacillus subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; B = Blanko
Lampiran 5. Hasil uji antibakteri ekstrak etanol tempe terhadap bakteri
Bacillus subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; B = Blanko
60
Lampiran 6. Hasil uji antibakteri ekstrak n-heksana tempe terhadap
bakteri Bacillus subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; B = Blanko
Lampiran 7. Hasil uji antibakteri amoksisilin terhadap bakteri Bacillus
subtilis dan Staphylococcus aureus
Keterangan: SA = Staphylococcus aureus; BS = Bacillus subtilis; Amox =
Amoksisillin
61
Lampiran 8. Perhitungan kadar air produk tempe
% Kadar Air
Berat Awal – Berat Akhir
= ——————————— x 100%
Berat Awal
No.
Berat Awal (g)
Berat Akhir (g)
1.
5
2,295
2.
5
2,305
3.
5
2,285
1.
Kadar air
5 – 2,295
= ———— x 100% = 54,1%
5
2.
Kadar air
5 – 2,305
= ———— x 100% = 53,9%
5
3.
Kadar air
5 – 2,285
= ———— x 100% = 54,3%
5
% Rata-rata kadar air
54,1% + 53,9% + 54,3%
= ——————————— = 54,1%
3
62
Lampiran 9. Penentuan angka asam dari tempe
Total Asam
ml NaOH x N NaOH
= ————————— x FP
Berat Bahan
No.
Berat bahan (g)
NaOH (ml)
N NaOH
FP
1.
10
5,30
0,1
10
2.
10
5,28
0,1
10
3.
10
5,22
0,1
10
FP = Faktor Pengenceran
1.
5,30 x 0,1 x 10
Total asam = ——————— = 0,530
10
2.
3,28 x 0,1 x 10
Total asam = ——————— = 0,528
10
3.
5,22 x 0,1 x 10
Total asam = ——————— = 0,522
10
0,530 + 0,528 + 0,522
Rata-rata total asam = —————————— = 0,527 grek
3
63
Lampiran 10. Penentuan kadar protein tempe
(ml titrasi blanko - ml titrasi contoh) x N NaOH x 0,014 x fk
Kadar Protein = ————————————————————— x 100%
Berat Contoh
No.
Titrasi Blanko (ml)
Titrasi Contoh (ml)
1.
25
6,43
2.
25
6,40
3.
25
6,47
1.
Kadar protein
2.
Kadar protein
3.
Kadar protein
(25 – 6,43) x 0,026 x 0,014 x 6,26
= ——————————————— x 100%
0,2
= 21,15%
(25 – 6,40) x 0,026 x 0,014 x 6,26
= ——————————————— x 100%
0,2
= 21,19%
(25 – 6,47) x 0,026 x 0,014 x 6,26
= ——————————————— x 100%
0,2
= 21,11%
21,15% + 21,19% + 21,11%
Rata-rata kadar protein = ——————————————— = 21,15%
3
64
Lampiran 11. Penentuan kadar lemak tempe
Berat Lemak (g)
% Kadar Lemak = ——————— x 100%
Berat Sampel (g)
No.
Berat Sampel (g)
Berat Lemak (g)
1.
5
0,330
2.
5
0,475
3.
5
0,410
1.
0,330
% Kadar lemak = ——— x 100% = 6,6%
5
2.
0,475
% Kadar lemak = ——— x 100% = 9,5%
5
3.
0,410
% Kadar lemak = ——— x 100% = 8,2%
5
Rata-rata kadar lemak
6,6% + 9,5% + 8,2%
= ————————— = 8,1%
3
65
Lampiran 12. Penentuan kadar serat kasar tempe
% Serat kasar
Berat Serat Kasar (g)
= ————————— x 100%
Berat Sampel (g)
No.
Berat Sampel (g)
Berat Serat Kasar (g)
1.
5
0,068
2.
5
0,070
3.
5
0,066
1.
% Serat kasar
0,068
= ——— x 100% = 1,36%
5
2.
% Serat kasar
0,070
= ——— x 100% = 1,40%
5
3.
% Serat kasar
0,066
= ——— x 100% = 1,32%
5
Rata-rata serat kasar
1,36% + 1,40% + 1,32%
= ——————————— = 1,36%
3
66
Lampiran 13. Penentuan kadar abu tempe
Berat setelah dikeringkan (g)
Kadar abu = ————————————— x 100%
Berat sebelum dikeringkan (g)
No.
Berat Sebelum Dikeringkan (g)
Berat Setelah Dikeringkan (g)
1.
5
0,065
2.
5
0,070
3.
5
0,068
0,065
= ——— x 100% = 1,30%
5
1.
Kadar abu
2.
0,070
Kadar abu = ——— x 100% = 1,40%
5
3.
0,068
Kadar abu = ——— x 100% = 1,36%
5
1,30% + 1,40% + 1,36%
Rata-rata kadar abu = ——————————— = 1,35%
3
67
Lampiran 14. Penentuan karbohidrat tempe
No.
Kandungan Tempe
Nilai Rata-rata Kandungan Tempe (%)
1.
Kadar air
54,1
2.
Kadar abu
1,35
3.
Kadar Protein
21,15
4.
Kadar lemak
8,1
5.
Kadar serat
1,36
% Kadar karbohidrat
= 100 – % (air + abu + protein + lemak + serabut kasar).
= 100 – % (54,1 + 1,35 + 21,15 + 8,1 + 1,36)
= 100 – 86,06%
= 13,94%
68
Lampiran 15. Gambar alat rotary evaporator
Lampiran 16. Gambar alat freeze dryer
69