Haroen, Ucop and Budiansyah, Agus and Nelwida, Nelwida 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. pp. 1041-1049. ISSN ISBN: 978-602-50885-0-6
Full text not available from this repository.Abstract
ABSTRACT The study aims to determined the effect of fermentation on the content of phytochemicalcompouds andantibakterial activity in orange (Citrus sinensis) waste juice. Orange waste juice is collected fromorange juice beverag in Jambi, then cleaned and dried with oven for 2-3 d at 60oC. After drying theorange waste juice were then ground into a powder using a grinding machine to be used as flour.Thenperformed fermentation processing with Trichodermaviride for 72 hour. Grinded to increase its surfacearea and defatted using soehlet extraction method with absolute ethyl accetate (EtOAc). Theantibacterial 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 CompletelyRandomized 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 orangewaste juice extract; (P2) = 500 ppm fermented orange waste juice extract; (P3) = 750 ppm fermentedorange waste juice extract; (P4) = 1000 ppm fermented orange waste juice extract. The phytochemicalcompounds and antibacterial activity(E. coli and S.enteritidis) were evaluated. The results showed thatof fermentation orange waste juice extractcontainingalkaloid, 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) forE. Coliranging 39,72±1,15% to 59,25±0,10% and S. Enteritidisranging38,11±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: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | Haroen |
| Date Deposited: | 06 Jun 2018 04:03 |
| Last Modified: | 06 Jun 2018 04:03 |
| URI: | https://repository.unja.ac.id/id/eprint/4450 |
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