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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Main Author: Maharani, Vanya
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
id id-itb.:44341
spelling id-itb.:443412019-10-10T15:47:57ZAKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU Maharani, Vanya Indonesia Final Project antibacterial, CLSI, bawang tiwai, tetracyclin HCl, potassium sorbat INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/44341 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. . text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description 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. .
format Final Project
author Maharani, Vanya
spellingShingle Maharani, Vanya
AKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU
author_facet Maharani, Vanya
author_sort Maharani, Vanya
title AKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU
title_short AKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU
title_full AKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU
title_fullStr AKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU
title_full_unstemmed AKTIVITAS EKSTRAK BAWANG TIWAI (Eleutherine palmifolia (L.) Merr.) SEBAGAI BAHAN PENGAWET PADA TAHU
title_sort aktivitas ekstrak bawang tiwai (eleutherine palmifolia (l.) merr.) sebagai bahan pengawet pada tahu
url https://digilib.itb.ac.id/gdl/view/44341
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