Film Layak Makan Protein Whey Dengan Ekstrak Herba Meniran (Phyllanthus Niruri L.) Sebagai Antibakteri

Abstract

Antibacterial activities of isolate protein whey-based edible film incorporated with meniran extract herba (Phyllanthus niruri L.) at various concentration of 2%, 4%, 6%, 8%, 10% and glycerol (40%, 30% and 20%) on pathogenic bacteria (S. aureus, Salmonella sp and E. coli) have been tested following a plate diffusion assay. The test of Phytochemical showed that Phyllanthus niruri L. contained chemical compounds of flavonoid, alkaloid, tannin, glikosida, antraquinon, and triterpen/ steroid. The zona of inhibition were measured after an incubation period. The film contained Phyllanthus niruri L. (WPI-Meniran) inhibited the growth S.aureus bacteria at 2% (14.08 mm; 14.68 mm; 15.07 mm). The most optimum zone of inhibition Edible film WPI-Meniran at 10% (w / w) were 27.12 mm; 28.17 mm; 29.10 mm. The edible film of WPI-Meniran inhibited Salmonella sp and E. coli at 2% (w/w) with inhibition zones for Salmonella sp were 15.12 mm; 15.42 mm; 15.92 mm and E. coli were 14:40 mm; 15:47 mm; 15.93 mm. The most optimum of inhibition zone at 10% (w / w) for Salmonella sp were 29.60 mm; 30.38 mm; 31.33 mm and inhibition zone E. coli were 28.23 mm; 29.12 mm; 30.30 mm. The conclusion of this experiment showed that the WPI-Meniran edible film gave the result of sensitivity with pathogenic bacteria.

Aktivitas antibakteri film layak makan berbahan dasar isolat protein whey (WPI) digabungkan dengan ektrak herba meniran (Phyllanthus niruri L.) pada konsentrasi 2%, 4%, 6%, 8%, 10% dan perbandingan gliserol 40%, 30% dan 20% terhadap beberapa bakteri patogen gram positif (S. aureus) dan gram negatif (Salmonella sp dan E. coli) telah diteliti dengan menggunakan metode difusi agar. Ekstrak herba meniran diuji fitokimia terlebih dahulu. Hasil uji fitokimia menunjukkan bahwa sampel ekstrak herba meniran positif mengandung senyawa golongan flavonoid, alkaloid, tannin, glikosida, antrakuinon, dan triterpen/steroid. Zona hambat diukur setelah masa inkubasi 24 jam. Film yang mengandung ekstrak herba meniran (WPI-Meniran) berhasil menghambat bakteri S. aureus pada konsentrasi meniran 2% (w/w) yaitu 14.08; 14.68; 15.07 mm. Sedangkan film paling optimum zona penghambatannya berada pada film WPI-Meniran 10% (w/w) yaitu 27.12mm; 28.17mm dan 29.10 mm. Sama halnya pada bakteri S. aureus, edible film WPI-Meniran berhasil menghambat Salmonella sp dan E. coli pada film WPIMeniran 2% (w/w) dengan zona penghambatan untuk Salmonella sp yaitu 15,12 mm; 15,42 mm; 15,92 mm dan untuk E. coli yaitu 14.40 mm; 15.47 mm dan 15.93 mm. Zona hambat optimum terletak pada konsentrasi 10% (w/w) untuk Salmonella sp yaitu 29.60 mm; 30.38 mm; 31.33 mm dan zona hambat E. coli yaitu 28.23 mm; 29,12 mm; 30,30 mm. Disimpulkan bahwa film layak makan WPI-Meniran sensitif terhadap bakteri patogen.