Pengaruh Fermentasi Limbah Jus Jeruk (Citrus sinensis) terhadapSenyawa Fitokimia dan Aktivitas Antibakteri sebagai Antibiotik Alamipada Ayam Broiler Effect of Fermentation Orange (Citrus sinensis) Waste Juice onPhytochemical Compounds and Antibacterial Activitas NaturalAntibiotics in Broiler Chickens

Haroen, Ucop and Budiansyah, Agus and Nelwida, Nelwida (2017) Pengaruh Fermentasi Limbah Jus Jeruk (Citrus sinensis) terhadapSenyawa Fitokimia dan Aktivitas Antibakteri sebagai Antibiotik Alamipada Ayam Broiler Effect of Fermentation Orange (Citrus sinensis) Waste Juice onPhytochemical Compounds and Antibacterial Activitas NaturalAntibiotics in Broiler Chickens. Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung. ISBN 978-602-50885-0-6

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Abstract

ABSTRACT The study aims to determined the effect of fermentation on the content of phytochemical compouds and antibakterial activity in orange (Citrus sinensis) waste juice. Orange waste juice is collected from orange juice beverag in Jambi, then cleaned and dried with oven for 2-3 d at 60 oC. After drying the orange waste juice were then ground into a powder using a grinding machine to be used as flour. Then performed fermentation processing with Trichodermaviride for 72 hour. Grinded to increase its surface area and defatted using soehlet extraction method with absolute ethyl accetate (EtOAc). The antibacterial activity were evaluated using Disc methode and MIC (Minimum Inhibition Concentration), the zona of inhibition of E. coli and S. enteritidis bacterial were evaluated. The research used Completely Randomized Design consisting of 5 treatments and 4 replications. The treament consists of : (P0) = atibiotic (coleridin) without fermented orange waste juice extract; (P1) = 250 ppm fermented orange waste juice extract; (P2) = 500 ppm fermented orange waste juice extract; (P3) = 750 ppm fermented orange waste juice extract; (P4) = 1000 ppm fermented orange waste juice extract. The phytochemical compounds and antibacterial activity (E. coli and S. enteritidis) were evaluated. The results showed that of fermentation orange waste juice extractcontaining alkaloid, flavonoid, steroid, triterpenoid, fenolic, saponin, cumarin. Zone of inhibition for E. coli ranging 10,75± 0,00 mm to 13,75±0,54 mm, and S. enteritidis ranging 9,87±0,12 mm to1,75±0,00mm. Minimum Inhibitory Concentration (MIC) for E. Coli ranging 39,72±1,15% to 59,25±0,10% and S. Enteritidis ranging 38,11±0,00% to 58,85±0,57%.The results of this study suggest that fermentation orange waste juice extract to up 1000 ppm can beexploited in controlling unwanted (E.coli and S.enteritidis) bacterial growth in broiler chickens. Key word: orange waste juice, fermentation, phytochemical, inhibitory bacteria.

Type: Book
Subjects: Q Science > Q Science (General)
Depositing User: UCOP HAROEN
Date Deposited: 28 Jun 2018 01:02
Last Modified: 28 Jun 2018 01:02
URI: http://repository.unja.ac.id/id/eprint/4589

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