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All Journal Teknotan: Jurnal Industri Teknologi Pertanian JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Community Empowerment Jurnal Kajian Budaya dan Humaniora (JKBH) Kimia Padjadjaran
Vira Putri Yarlina
Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Sumedang, Jawa Barat
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Public Health Social Sciences Other

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Journal : Jurnal Teknologi

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Kajian Konsentrasi Etanol dan Metode Ekstraksi Propolis dari Lebah Jenis Trigona sp. Terhadap Aktivitas Antimikroba Bakteri Escherichia coli dan Beberapa Karakteristik Ekstrak Propolis [Study of Ethanol Concentration, Propolis Extraction Method and Characteristics of Propolis extract of Trigona sp. bees to Antimicrobial Activity of Escherichia coli] Vira Putri Yarlina
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1389.184 KB) | DOI: 10.23960/jtihp.v25i1.27-34

Abstract

Propolis is one of the natural products from Trigona sp. containing flavonoid compounds which have antimicrobial, antifungal, and antioxidant activity.  The purpose of this research was to determine the ethanol concentration, extraction methods, and characteristics of propolis extract that can inhibit the growth of Escherichia coli bacteria.  The method used was a randomized block design with 6 treatments in 3 replications. The treatments consisted of extraction methods and ethanol concentrations of 50%, 70%, and 90%.  The best results of this study were the extraction of propolis by the maceration method at 70% ethanol concentration. This propolis extract had a value of antimicrobial activity against Escherichia coli of 4.65 mm, brownish-black color, typical aroma of strong propolis, bitter taste, and had a minimum effective value of growing bacteria of 0.20% extract. 
Co-Authors A.A. Ketut Agung Cahyawan W Dea Indriani Astuti Elazmanawati Lembong Fitry Filianty Fitry Filianty Ilmi, Inta Nur Inge Puspa Riana Kuswandi Inta Nur Ilmi Kuswandi, Inge Puspa Riana Mohamad Djali Putri Widyanti Harlina Radiani A, Heni Syamsul Huda Syamsul Huda Yosini Deliana