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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Suwariani, Ni Putu
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Aktivitas Antibakteri Propionibacterium Acnes Ekstrak Kulit Jeruk Lemon (Citrus Limon L) Pada Variasi Konsentrasi Etanol Dan Waktu Maserasi Sukiman, Sukiman; Anggreni, Anak Agung Made Dewi; Suwariani, Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i03.p02

Abstract

Lemon peel contains antibacterial compounds such as flavonoids, saponins, and essential oils. This study aims to determine the effect of ethanol concentration and maceration duration on the phenolic compound content and antibacterial activity against Propionibacterium acnes of lemon peel extract (Citrus limon L), as well as to identify the ethanol concentration and maceration duration that yield the highest levels of phenolic compounds and antibacterial activity. The study used a factorial randomized block design with two factors. The first factor was ethanol concentration, consisting of four levels: 65%, 75%, 85%, and 95%. The second factor was maceration time, consisting of three levels: 24 hours, 48 hours, and 72 hours. The data obtained were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test. The results showed that both ethanol concentration and maceration duration had a highly significant effect on total yield, total phenolic content, and antibacterial activity against Propionibacterium acnes. The interaction between treatments had a significant effect on total yield but no significant effect on total phenolic content and antibacterial activity. The ethanol concentration that resulted in the highest antibacterial activity against Propionibacterium acnes was 75%, with a clear zone of 13.52±1.00 mm, a total phenolic content of 49.29±6.57 mg GAE/g, and a yield of 19.10±0.49%. The best maceration time to produce the highest lemon peel extract was 24 hours, with a clear zone of 13.67±0.56 mm, a total phenolic content of 48.62±2.18 mg GAE/g, and a yield of 19.10±0.49%.
Karakteristik Ekstrak Pewarna Alami Bunga Bugenvil (Bougainvillea glabra) Dengan Variasi Waktu Dan Daya Menggunakan Metode Microwave Assisted Extraction (MAE) Suwariani, Ni Putu; Wartini, Ni Made; Aprilianti, Bunga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i03.p15

Abstract

Bougainvillea (Bougainvillea glabra) is a natural source of betacyine pigment which has the potential to be a food coloring as well as an antioxidant. This study aims to examine the effect of extraction time and power using the Microwave Assisted Extraction (MAE) method on the characteristics of bougainvillea flower extract, including yield, total betayanin, color intensity ( a*, b*), and antioxidant capacity. The study used a factorial Group Random Design (RAK) with two factors: time (3, 5, 7 minutes) and power (100, 300 watts). The results showed that the combination of time and power had a very pronounced effect (P<0.01) on all parameters. The best treatment was obtained at 5 minutes and a power of 100 watts, with a yield of 56.26±0,98%, total betasianine 20.56±0,24 mg/100g, color intensity a* 30.31±0,11; b* 16.06 ± 0,17, and antioxidant capacity of 495.27± 2,69 mg GAE/100g. The MAE method has been proven to be effective in producing high-quality bougainvillea flower extract as a natural dye and antioxidant.
Co-Authors ANAK AGUNG MADE DEWI ANGGRENI Aprilianti, Bunga Ni Made Wartini NYOMAN SEMADI ANTARA Putra, I Gede Adi Darmaja Sukiman Sukiman