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Journal : VALENSI

Karakterisasi Senyawa Aktif Antibakteri Ekstrak Air Bunga Kecombrang (Etlingera elatior) Sebagai Bahan Pangan Fungsional Dede Sukandar; Nani Radiastuti; Ira Jayanegara; Adeng Hudaya
Jurnal Kimia Valensi Jurnal Valensi Volume 2, No.1, November 2010
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (596.662 KB) | DOI: 10.15408/jkv.v2i1.232

Abstract

Telah dilaporkan penelitian mengenai aktivitas antimikroba ekstrak air bunga kecombrang(Etlingera elatior). Penelitian ini bertujuan memberikan bukti ilmiah keunggulan tanamankecombrang sebagai bahan pangan fungsional.. Pengujian aktivitas antibakteri dilakukanmenggunakan metode difusi cakram dan analisa komponen kimia dengan kromatografi GCMS.Ekstrak air bunga kecombrang bersifat antibakteri terhadap E. Coli (zona hambat 4,8mm/konsentrasi 60%) dan S. Aureus (zona hambat 6,87 mm, konsentrasi 20%). Ekstrak air bungakecombrang memiliki komponen utama1-dodekanol (tR=11,60, area=11,73, kemiripan 95 %), 3-metil-1-okso-2-buten 1-(21,41, 51-trihidroksi fenil) (tR=13,02, area=3,17 kemiripan 57 %) dan 1-tetradekena (tR= 13,26, area=6,03, kemiripan 98 %.
Antioxidant Activity From Water Extract Of Kecombrang Flower (Etlingera elatior) Leading To Jelly Candy Formulation Dede Sukandar; Nani Radiastuti; Anna Muawanah; Adeng Hudaya
Jurnal Kimia Valensi Jurnal Valensi Volume 2, No.2, Mei 2011
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v2i2.203

Abstract

A research on antioxidant activity of kecombrang flower ( Etlingera Elatior) water extract leading tojelly candy formulation was conducted. This experiment aims to elucidate the potential usage ofkecombrang flower as a functional food ingredient. Antioxidant activity of the kecombrang flowerwater extract was determined using Diphenyl Picryl Hidrazyl ( DPPH) method. In order to elucidatethe responsible compound for antioxidant activity, GCMS analysis was undertaken. Water extract ofkecombrang flower have antioxidant activity ( IC50=61,6497 ppm) and based on GCMS analysis itcontained 1-dodekanol ( tR=11,60, area=11,73, similarity at 95 %), 3-metil-1-oxo-2-buten 1-(21,41,51-trihidroxyl phenil) ( tR=13,02, area=3,17, similarity at 57 %) and 1-tetradecene ( tR= 13,26,area=6,03, similarity at 98 %). Formulation of jelly candy using kecombrang flower was designedand based on organoleptic test, C formula ( pink, sample code 763) was the optimum jelly pepermintformula with average score of 3,52.