minarni, minarni (2020) Test the Activity of Vegetable Oils from Shorea sumatrana Sym. Against Bacteria Salmonella sp. and Bacteria Escherichia coli. Jurnal Akta Kimia Indonesia INDONESIA CHIMICA ACTA, 13 (2). pp. 60-64.
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Test the Activity of Vegetable Oils from Shorea sumatrana Sym. Against Bacteria Salmonella sp. and Bacteria Escherichia coli.pdf Download (447kB) |
Abstract
Tengkawang oil obtained from Shorea sumatrana Sym. fruit contains vegetable oil. Extraction of tengkawang oil using n-hexane organic solvents. Tengkawang oil from Shorea sumatrana fruit is a genus of dipterocarpacea shorea family which produces high-value vegetable oil, is used for food preservatives, cancer sores and diarrhea also as cosmetics. This study aims to determine the activity of Salmonella sp. bacteria and Escherichia coli from tengkawang oil. Tengkawang oil was obtained by soxhletation and anti-bacterial testing by diffusion method with various oil concentrations (12.5, 25, 50 b/v). Tengkawang oil mixed with bacterial supposition in NA medium and incubated at 37°C for 18-34 hours to determine the level minimum inhibition (LMI) of cultivation liquid results, incubated on SDA (Sabourraud Dextrose Agar) media. The phytochemical screening test was carried out to determine the class of compounds contained in tengkawang oil from Shorea sumatrana Sym. The results showed that the LMI of concentrated Salmonella sp. bacteria was 12.5% b/v. MIC of 21, concentration of 25% b/v. LMI of 16 and concentration of 50% b/v. The LMI is 15, the test of tengkawang oil activity from Shorea sumatrana Sym. fruit to Escherichia coli is at a concentration of 12.5% b/v. LMI of 8, concentration of 25% b/v. LMI of 19 and concentration of 50% b/v. LMI is equal to 17 by using the control as a comparison if compared with the control positive of 10 and control negative equal to 7. The extracts of the phytochemical screening test showed that tengkawang oil from Shorea sumatrana fruit contained penicillin, coumarin and flavonoids. The highest activity of tengkawang oil on Salmonella sp. bacteria was LMI at 12.5% b/v. The level of LMI was 21 activities using the larger Eschericia coli LMI bacteria at a concentration of 25% b/v. LMI 19, from the activity test, both bacteria were categorized as inhibiting the growth of Salmonella sp. and Escherichia coli.
| Type: | Article |
|---|---|
| Subjects: | Q Science > QD Chemistry |
| Depositing User: | Minarni |
| Date Deposited: | 22 Mar 2021 12:20 |
| Last Modified: | 22 Mar 2021 12:20 |
| URI: | https://repository.unja.ac.id/id/eprint/18861 |
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