Karakteristik Kimia Ekstrak Rumput Laut Serta Kemampuannya Menghambat Bakteri Salmonella sp. (CHEMICAL CHARACTERISTICS OF ALGAE EXTRACT AND ITS ABILITY TO INHIBIT SALMONELLA SP.)

Veybe Gresje Kereh (Departemen Nutrisi dan Makanan Ternak, Fakultas Peternakan, Universitas Sam Ratulangi, Jl Kampus Bahu, Manado, Sulawesi Utara, Indonesia)
Feri Kusnandar (Departemen Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Agatis, Darmaga Campus, Bogor 16680 - Indonesia)
I Wayan Teguh Wibawan (Departemen Mikrobiologi Medik Fakultas Kedokteran Hewan, Institut Pertanian Bogor)
Nahrowi Nahrowi (Departemen Ilmu Nutrisi Pakan, Fakultas Peternakan, Institur Pertanian Bogor)

Jurnal Veteriner
Vol 19 No 4 (2018)

The objectives of this study were to characterize the chemical properties and determine the antibacterial activity of S. crassifolium against Salmonella sp. The algae was extracted using water and ethanol. The results showed that the yield of E. spinosum extract using water solvent showed the highest value (6.53%), followed by S. polycystum extract (3.27%) and S. crassifolium (2.34%). The highest concentration of uronic acid was shown in S. crasifolium extraction (0.90%) using water solvent and the lowest in E. spinosum (0.04%) using ethanol solvent. Inhibitory test against Salmonella sp using 10% S. crassifolium extract showed higher value than using 2.5; 5.0 and 7.5% S. crassifolium extract. It is concluded that the extract of S. crasifolium contain 0.90 % uronic acid with pH= 8 of that capable of inhibiting the growth of Salmonella sp.