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All Journal Microbiology Indonesia Proceeding Simposium Nasional Kelautan dan Perikanan Journal of Food Technology and Health
Eveline Eveline
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Journal : Microbiology Indonesia

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Antibacterial Potential of Radish Extract (Raphanus sativus L.) Against Fish Spoilage Bacteria EVELINE EVELINE; CHIKITA WINI TANUMIHARDJA
Microbiology Indonesia Vol. 13 No. 3 (2019): September 2019
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.61 KB) | DOI: 10.5454/mi.13.3.3

Abstract

Radish (Raphanus sativus L.) root is commonly used  as flavor enhancing additive or side dish. Previous research revealed the presence of active compound in which could inhibit bacterial growth. Thus, a research concerning natural antibacterial for fish products that are categorized as high-risk food being contaminated by spoilage bacteria (Pseudomonas aeruginosa, Bacillus cereus, dan Staphylococcus aureus) was done. Radish root extraction was made by using ethyl acetate (semi polar) for 3 days. Well diffusion was performed using 4 extract concentration (10, 20, 30, dan 40% (w/v)) againts  three fish spoilage bacteria. Based on our results, 30% concentration was the best concentration which inhibit more than 10 mm in inhibition zone with MIC  and MBC. The scores were of 0.06% and 0.24% (P. aeruginosa), 0.13% and 0.50% (S. aureus), and 0.12% and 0.48% (B. cereus). Moreover, based on stability test against heating temperature showed that this extract concentrationwas more stable in 80°C with duration times for 5 minutes and pH 3 which resulting the lowest inhibition zone reduction compares to control extract. Radish extract was categorized as low toxic compound (LC50 = 839.52 ppm) functioning in antibacterial compound containing major antibacterial compound (bis(2-ethylhexyl) phthalate, 1,2-benzenedicarboxylic acid, 9,12,15-octadecatrienoic acid), fatty acid (n-hexadecanoic acid, butanedioic acid), carboxylic acid (isobutyric acid, malic acid, oleic acid), and minor antibacterial compound (n-Hydroxymethylacetamide, 2,4-bis(1,1-dimethylethyl), 2,4-pentanedione,2-Cyclohexen-1-one, hydrazine, cyclohexene oxide, gamma-sitosterol).
Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria EVELINE EVELINE; AGUSTIN NOVITA
Microbiology Indonesia Vol. 14 No. 1 (2020): March 2020
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (625.917 KB) | DOI: 10.5454/mi.14.1.3

Abstract

Star anise (Illicium verum Hook. f.) is commonly used as spice and flavor enhancer in food. Previous research revealed the presence of active compound which could inhibit bacterial growth. Thus, in order to apply star anise as natural antibacterial agent in food product, a further research concerning antibacterial activity and stability of star anise was conducted. Crude extract of star anise was obtained using ethanol and acetone with maceration method for 3 days, then diluted to 10, 20, 30, 40, and 50% (w/v). Well diffusion was conducted against three food spoilage bacteria (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Extract from ethanol with 30% concentration was selected as the best extract in which inhibit more than 6 mm inhibition zone with MIC and MBC value: 1.59% and 6.36% (S. aureus), 1.04% and 4.18% (E. coli), and 0.59% and 2.39% (B. cereus). This selected extract was used to test the extract stability against 4 levels of heating temperature (60, 70, 80, and 90°C) for 2 levels of heating time (15 and 30 minutes), and 4 levels of pH (4, 5, 6, and 7). Based on our results, different heating treatment and pH caused extract instability. Star anise extract was more stable at 60°C for 15 minutes heating treatment and pH 4, which resulting the lowest inhibition zone reduction compared to control extract. Star anise extract was categorized as low toxic compound (LC50 = 212.09 ppm). Terpenoids (anethole, 2,6-dimethyl-6-(4-methyl-3-pentenyl)-2-norpinene, β-caryophyllene, β-bisabolene) was founded as major antibacterial compound in star anise extract; fatty acid (6-octadecenoic acid, hexadecanoic acid, stearic acid) and benzaldehyde (4-anisaldehyde, p-allylanisole) were also founded as minor compound.
Co-Authors AGUSTIN NOVITA Anastasha Kresandra CHIKITA WINI TANUMIHARDJA Hardoko Hardoko Melanie Cornelia, Melanie William Soegiharto