AKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU
Tofu is a food product that is easily contaminated by microbial due to its high water content. Some of the bacterias that usually grow in tofu are Escherichia coli, Bacillus cereus, or Staphylococcus aureus. Preservatives are added to solve the commonly storage problem. However, some manufacturers...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/44341 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Tofu is a food product that is easily contaminated by microbial due to its high water content. Some of
the bacterias that usually grow in tofu are Escherichia coli, Bacillus cereus, or Staphylococcus aureus.
Preservatives are added to solve the commonly storage problem. However, some manufacturers use
hazardous substance, such as formalin as preservative. Bawang tiwai is a plant that grows in
Kalimantan and has been reported to have antibacterial activity. The aim of this study was to examine
the activity and effectiveness of bawang tiwai extract as preservative in tofu. Bawang tiwai was
extracted using maceration method with ethanol for 3 times. The concentrated ethanol extract has 5%
water content and was used for the next step. According to Clinical and Laboratory Standard Institute
(CLSI method), the test was done with agar diffusion method and broth microdilution method. The
test solution was diluted using DMSO 5% as solvent and tetracycline HCl solution as a positive control
was diluted using NaCl 0.9%. Agar diffusion method was done with bawang tiwai ethanol extract
??????ã??? ?¸ ?±?? ®?®?ð?± ?????????ã?mL. Broth microdilution method was done with bawang tiwai
ethanol extract with initial concentr ?ð???» ??????ã??? ?¸ ?±?? ®?®?ð?± ???????????ã????í± results
showed that bawang tiwai ethanol extract has antibacterial activity with value of minimum inhibitory
®??®±??? ?ð???» ?????ã ????Then, effectivity of concentrated ethanol extract of bawang tiwai as
preservative in tofu was tested by determining Total Plate Count at incubation temperature of 37, 25,
and 4°C in comparison to potassium sorbate as control. The results showed that bawang tiwai ethanol
extract was effective as alternative preservative for tof? ? ®??®±??? ?ð???» ?????ã???????
conclusion, bawang tiwai extract has antibacterial activity and is effective as candidate preservative in
tofu.
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