Aktivitas Anti Bakteri Asap Cair Dari Limbah Kulit Kopi terhadap Bakteri Pembusuk Pada Pisang Sale

Abstract

This study aims to make liquid smoke from waste coffee peels temperature of 3000C-4000C, 4000C-5000C, and 5000C-6000C, as well as to characterize the liquid smoke leather coffee with GC-MS technique. Then do a test against microbial Saccaromycer cereviceae, Bacillus subtilis, and Streptococcus. Further test the effectiveness of liquid smoke as a preservative banana sale. GC-MS test results to the waste liquid smoke coffee leather-4000C 30000C temperature was deduced as acetaldehyde, phenol and derivatives, liquid smoke waste coffee skin temperature 4000C-5000C was deduced: acetic acid, ethanal, phenol and derivatives. Liquid smoke coffee skin temperature 5000C-6000C was deduced: acetic acid, acetaldehyde, phenol and derivatives. The three types of waste liquid smoke the coffee skin test anti-bacterial activity against Saccaromyces cereviceae, Bacillus subtilis, and Streptococcus in vitro on agar medium and measured the diameter of each microbial colonies. The result shows that liquid smoke leather coffee could inhibit the growth of microbes, especially liquid smoke temperature 5000C-6000C. Test the effectiveness of liquid smoke to the banana sale done by rubbing the surface of the liquid smoke banana sale. The result shows that liquid smoke leather waste coffee temperature 3000C-4000C is able to preserve banana sale for up to 12 days, while the waste liquid smoke coffee skin temperature 5000C and 4000C-5000C-6000C is able to preserve banana sale more than 15 days. From the test results of the nutritional content of bananas sale, liquid smoke temperature of 5000C-6000C is more effective to maintain nutrient levels.

Penelitian ini bertujuan untuk membuat asap cair dari limbah kulit kopi suhu 3000C-4000C, 4000C-5000C, dan 5000C-6000C; serta melakukan karakterisasi terhadap asap cair kulit kopi dengan teknik GC-MS. Kemudian melakukan uji terhadap mikroba Saccaromycer cereviceae, bacillus subtilis, dan Streptococcus. Selanjutnya dilakukan uji keefektifan asap cair sebagai pengawet pisang sale. Hasil uji GC-MS terhadap asap cair limbah kulit kopi suhu 30000C-4000C menunjukkan adanya senyawa asetaldehida, fenol dan turunannya, asap cair limbah kulit kopi suhu 4000C-5000C menunjukkan adanya senyawa: asam asetat, etanal, fenol dan turunannya. Asap cair kulit kopi suhu 5000C-6000C menunjukkan adanya senyawa: asam asetat, asetaldehida, fenol dan turunannya. Ketiga jenis asap cair limbah kulit kopi tersebut dilakukan uji aktivitas anti bakteri terhadap Saccaromyces Cereviceae, Bacillus Subtilis, dan Streptococcus secara invitro pada media agar dan diukur diameter koloni tiap mikroba. Hasilnya menunjukkan bahwa asap cair kulit kopi mampu menghambat pertumbuhan mikroba terutama asap cair suhu 5000C-6000C. Uji efektivitas asap cair terhadap pisang sale dilakukan dengan mengoleskan asap cair pada permukaan pisang sale. Hasilnya menunjukkan bahwa asap cair limbah kulit kopi suhu 3000C-4000C mampu mengawetkan pisang sale hingga12 hari, sedangkan asap cair limbah kulit kopi suhu 4000C-5000C dan 5000C-6000C mampu mengawetkan pisang sale lebih dari 15 hari. Dari hasil uji kadar gizi pisang sale, asap cair suhu 5000C-6000C lebih efektif mempertahankan kadar gizi.