1 research outputs found
AKTIVITAS ANTIMIKROBA EKSTRAK LADA BEREKOR (Piper cubeba L.) TERHADAP JENIS BAKTERI PATOGEN PADA FILLET AYAM SEGAR
Tailed pepper (Piper cubeba L.) is one type of medicinal plant that is
almost extinct, whereas the potential of the plant is quite promising. National
production of Tailed Pepper (Piper cubeba L.) is currently only around 223
tons/year, with an area of 517ha, meaning that productivity is only 0.43
tons/ha/year. If it is assumed that the population of ha is an average of 2,000
plantations, then Tailed Pepper (Piper cubeba L.) productivity is equivalent to
0.215 kg/ph/th. This level of productivity is still too low and has a great
opportunity to be increased. Acetone, methanol, and ethanol extracts of Tailed
pepper (Piper cubeba L.) are known to be effective against Gram positive
bacteria and pathogenic fungi in the mouth, namely Staphylococcus aureus,
Staphylococcus mutans, Candida albicans, and Staphylococcus cerevisiae by
Aneja et al., 2010 regarding the antibacterial activity of Tailed pepper (Piper
cubeba L.) was investigated out.
This research was conducted to determine the microbial activity of 1%
ethanol extract of tailed pepper (Piper cubeba L.), in them of disk diffusion assay
(DDA), minimum inhibitory concentration (MIC), and minimum bactericidal
concentration (MBC) against Salmonella Typhimurium, Klebsiella pneumoniae,
Escherichia coli, Staphylococcus aureus and Listeria monocytogenes,and it’s a
application of on fresh raw chicken fillet. The results of DDA show that
Klebsiella pneumoniae and Listeria monocytogenes had the largest zone of
diameter which were 7.4±0.5 mm and 7.5±0.00 mm, respectively. The MIC of
1.25 mg/mL was shown to inhibit Staphylococcus aureus and of 2.50 mg/Ml to
inhibit Staphylococcus aureus. The application of fresh Tailled piper extract at a
concentration of 5% with a time of immersion of 2 hours can be effectively
reduced (P<0.05) total number of bacteria in raw chicken fillet at room
temperature (25ËšC).
Keywords: Tailed Pepper (Piper cubeba L.), Antimicrobial activity, Disk
Diffusion Assay (DDA), Minimum Inhibitory Concentration (MIC), Minimum
Bactericidal Concentration (MBC