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Journal : Jurnal Riset Teknologi Industri

Aktivitas Anti Mikroba Dari Ekstrak Bawang Tiwai Suroto HS; Irawan Wijaya Kusuma
Jurnal Riset Teknologi Industri Vol 3 No 5 Juni 2009
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (959.589 KB) | DOI: 10.26578/jrti.v3i6.1416

Abstract

Bawang tiwai (Eleutherine americana L. Merr) has chemical compound such as carbohydrate, protein, fat, alkaloid, flavonoid, carbocylate acid, aldehyde­ keton, thanin and phenol. Bawang tiwai is used by the ethnic of Dayak in Eas Kalimantan for spicy and medicine. Information about this chemical compound should be studied further and one of the study is to know the characteristic and activity of bawang tiwai as antimicrobial activity. The extract of bawang tiwai using methanol solvent has characteristic of brown concentrated solid (gummy), non crystalin, non aromatic and the extract of bawang tiwai using the solvent of n-tiexene. dietil ether and elit acetate has a characteristic of yellow brownies solid, bit oil, and both extractives are dissolved in acetone and methanol. Repeated seperetion with hexen, etil acetate, benzene-acetone using a coloum chromatography resulted in old yellow to brown fraction and aromatic. The fraclions resulted by step one and two separation are able to resist the growth of salmonella thypi and Bacillus cereus.