Detail Inovasi Perguruan Tinggi


Tema: INDONESIA JOURNAL OF PHARMACEUTICAL SCIENCE AND TECHNOLOGY
Judul: OPTIMIZATION OF EXTRACTION FROM SAPPAN WOOD AND ITS INFLUENCE ON FOOD BACTERIAL CONTAMINANTS
Perguruan Tinggi: Universitas Jenderal Achmad Yani
Jenis/sdm: dosen/0001106001

Tahun: 2018

Abstract Sappan wood has already known as an ingredient of jamu, especially in Central Java. If it dissolved in hot water, it will show a red color and has been used as health drink for blood current obstruction, diarrhea, blood cough, dysentry, malaria and tetanus. The red pigment of sappan wood contained flavonoid and polyphenol. The two kind of extractions of sappan wood used in this experiment were obtained by boiling water extraction at 90o C in 15 minutes and maceration in ethanol 50% overnight. The aim of this research was to find the potential of inhibiting sappan wood for presence of bacterial contaminants in food, such as Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa in several time storages. Microbial examination by observing visual characteristics of damage to the food model and the decrease number of food bacterial contaminants. The result showed that ethanol extract 10% of sappan wood inhibited a food bacterial contaminants in three days at cold temperatures storage (8-10OC), and percent decrease population of E. coli, S. aureus and P. aeruginosa were 99.74%, 96.28%, and 99.88%, respectively. Keywords : Ethanol extract, food contaminant bacterias, inhibiting, sappan wood, water extract