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All Journal Gontor AGROTECH Science Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Sekar Widyaningrum
Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Education Engineering

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Antibacterial Activity of -guaiene Patchouli Oil on Eschericia coli and Pseudomonas aeruginosa Sekar Widyaningrum
Gontor AGROTECH Science Journal Vol 6, No 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v6i3.4951

Abstract

Patchouli oil is a commodity that has potential in the health sector where the chemical compound α-guaiene contained has the potential to be antibacterial. This study aims to determine the presence of antibacterial activity at α-guaiene (purity 37.5%) with a certain concentration against Eschericia coli (ATCC 25922) and Pseudomonas aeruginosa (ATCC 27853) and to determine the interaction between the α-guaiene concentration factor and the tested bacteria to the diameter of the formed resistance. This study used an experimental method with well diffusion test in Food Microbiology Laboratory of the Faculty of Agricultural Industrial Technology, Padjadjaran University. The concentrations of α-guaiene used were 20%, 40%, 60%, 80%, and 100% with meropenem and amoxicillin positive control and n-hexane negative control. The results of this study showed that the largest average diameter of inhibition, namely 3,22 mm in Eschericia coli was produced from α-guaiene with a concentration of 80% and 2,83 mm in the Pseudomonas aeruginosa bacteria was produced from 100% concentration of α-guaiene. The diameter of the inhibitory power formed at various concentrations of α-guaiene is classified into the resistant category.
Optimization of Microwave-Assisted Hydrodistillation from Indonesian White Pepper (Piper nigrum L.) Essential Oils Sekar Widyaningrum; Sarifah Nurjanah; Bambang Nurhadi; S. Rosalinda; Rienoviar Rienoviar
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.362-371

Abstract

Pepper is one of the agricultural commodities that Indonesia widely exports. Pepper can be processed into various products, including essential oils. Pepper essential oil can be extracted using several methods, including the microwave. This method can speed up the essential oil extraction process. Optimization was carried out using the Box-Behnken design using the three independent parameters: solution ratio, time, and microwave power. The upper and lower limits used for the independent variables are solvent amount of 1,350 mL and 750 mL, time of 90 minutes and 60 minutes, and microwave power of 440 watts and 136 watts. The optimal data generated is treatment with a solvent amount of 1,050 mL, 90 minutes, and 440 watts of power, resulting in validation data of 99.046%. The optimal essential oil treatment gives a specific gravity of 0.8281, a refractive index of 1.4824, solubility in ethanol 1:2, acid number 0.739 mg KOH/g, ester number 19.599 mg KOH/g, and a hue value of 186,38 (green). Oil with optimum treatment also has an IC50 antioxidant activity of 32,919.9 ppm. Keywords: Antioxidant; Extraction; Microwave; Pepper; RSM.
Co-Authors Bambang Nurhadi Rienoviar Rienoviar S. Rosalinda Sarifah Nurjanah