STUDI AKTIVITAS ANTIBAKTERI EKSTRAK BAHAN BAKU, BAHAN ANTARA DAN PRODUK AKHIR FERMENTASI TAUCO

• Main Author: Ravanelli Unaryo, Veonny
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/69321
• Institution: Institut Teknologi Bandung

Tauco is one of fermented traditional food from Indonesia. The process of making tauco is facilitated by spontaneous fermentation involving varieties of microbes. The process to produce final tauco includes mold fermentation, brine fermentation and aging stage. This research is intended to determine antibacterial activity from raw material, intermediate and the final product of tauco. The extraction was carried out by sonication with R100% and temperature 250 C ?420 C for 20 minutes. Profiling of the extract was carried out by thin layer chromatography on silica gel GF254 and chloroform: ethyl acetate: methanol (8: 2: 0,4) for the mobile phase. Genistein and daidzein, two main isoflavones of soybean were used as TLC markers. The result of disc diffusion showed inhibition zone on Staphylococcus aureus, Escherichia coli and no activity against Candida albicans. Furthermore, minimal inhibitory concentration (MIC) was measured using microdilution method. The smallest MIC for Staphylococcus aureus is 5% and 2,5% for Pseudomonas aeruginosa from the intermediate product.