Development and Characterization of Limeberry (Triphasia trifolia) Fruit Extract Nanoparticles Prepared by Ionic Gelation and Their Antibacterial Activity Against Staphylococcus aureus and Salmonella sp.

Novita Herdiana (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)
Sri Hidayati (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)
Dewi Sartika (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)
Subeki Subeki (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)
Suharyono Suharyono (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)
Silaturahmi Widaputri (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)
Diki Danar Tri Winanti (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)
Teguh Setiawan (Agricultural Product Technology Department, Faculty of Agriculture, Lampung University, Bandar Lampung, Lampung, Indonesia, 35141)

Molekul: Jurnal Ilmiah Kimia
Vol 21 No 2 (2026)

ABSTRACT. Limeberry (Triphasia trifolia) is a plant with the potential for a traditional medicine. It has an antibacterial agent. Limeberry extract made on a nanoscale can enlarge the surface area of particles which allows isolation of more active ingredients for stronger antibacterial action. The ionic g elation method was used to form nanoparticles with chitosan polymer and sodium tripolyphosphate (NaTPP) as polyanion. The purpose of the current study was to determine the characteristics and inhibition of the antibacterial activity of nanoparticles of ethanol extract of limeberry fruit (T. trifolia) against Staphylococcus aureus and Salmonella sp. The results showed that the best formula of limeberry (T. trifolia) was the concentration of 0.75% chitosan and 0.01% NaTPP. The characteristics of nanoparticles obtained a particle size of 365.81 nm with a polydispersity index of 0.718. The shape of the particles is imperfectly round and the FTIR analysis shows cross-linking between chitosan, sodium tripolyphosphate (NaTPP), and the limeberry fruit extract. Antibacterial testing against S. aureus and Salmonella sp. bacteria obtained an average inhibition zone of 28.56 mm and 23.57 mm with a very strong inhibition activity. Keywords: Antibacterial activity, limeberry, nanoparticles, Salmonella sp., Staphylococcus aureus