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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Main Author: Salma, Fajria
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
id id-itb.:66275
spelling id-itb.:662752022-06-27T15:59:22ZSTUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM Salma, Fajria Indonesia Final Project oncom, antibacterial activity, agar disc diffusion, microdilution INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/66275 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. 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 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.
format Final Project
author Salma, Fajria
spellingShingle Salma, Fajria
STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM
author_facet Salma, Fajria
author_sort Salma, Fajria
title STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM
title_short STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM
title_full STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM
title_fullStr STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM
title_full_unstemmed STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM
title_sort studi aktivitas antibakteri dari bahan baku, bahan antara, dan produk akhir fermentasi oncom
url https://digilib.itb.ac.id/gdl/view/66275
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