STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM
Oncom is a traditional fermented food from West Java. It is produced by conducting solid state fermentation on a mixture of peanuts, cassava pulp, and tofu product for 36-48 hours at room temperature. This research is aimed to study the antibacterial activity of the raw material, intermediates, a...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/66275 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Oncom is a traditional fermented food from West Java. It is produced by conducting solid state
fermentation on a mixture of peanuts, cassava pulp, and tofu product for 36-48 hours at room
temperature. This research is aimed to study the antibacterial activity of the raw material,
intermediates, and the final product of the oncom fermentation process. Extraction was carried out
using ethanol solvent with the aid of sonication at R100% and temperature of 35-38o C for 20
minutes. TLC profiling of the extracts was perfomed on silica gel GF254 with mobile phases of
chloroform-ethyl acetate-methanol (8:1:0,5) and chloroform-methanol-acetic acid (10:1:0,1).
Antimicrobial screening using disc diffusion showed growth inhibition on S. aureus at 50 mg/mL
extract concentration, Escherichia coli and Salmonella typhi at a concentration of 100 mg/mL, with
no activity against Bacillus subtilis, Pseudomonas aeruginosa, and Candida albicans. Subsequently,
the minimum inhibition value was determined using the microdilution method against S. aureus.
The minimum inhibitory concentration value of the raw material extract and oncom fermentation
intermediate was 50 mg/mL while the final product extract of oncom was >200 mg/mL.
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