| dc.description.abstract | Background: Zanthoxylum acanthopodium DC. is also known by the local name
andaliman, which is one of the spices often used by ethnic Batak in food processing.
One of the bioactive compounds produced by Zanthoxylum acanthopodium is
essential oil which gives a distinctive aroma which is useful as an antioxidant and
antibacterial agent.
Objective: The purpose of this study was to determine the characterization,
antioxidant and antibacterial activity of andaliman fruit essential oil using
Microwave assisted extraction (MAE) method.
Methods: Essential oil of andaliman fruit (Zanthoxylum acanthopodium DC.) was
isolated using Microwave Assisted Extraction (MAE) method. Essential oil
characterization includes determination of specific gravity, refractive index and
compound analysis using GC-MS. Antioxidant activity was carried out using the
1,1-diphenyl-2- picrylhydrazil (DPPH) method while antibacterial activity was
tested against Propionibacterium acne bacteria using the microdilution method.
Result: The results showed that the essential oil of andaliman fruit had a yield of
2.6 ± 0.2%, specific gravity of 0.8715 ± 0.0159 g/mL, refractive index of 1.412 ±
0.027 and contained 72 compounds contained therein. However, there are 5 main
compounds namely Geranyl acetate, Geraniol, Citronellol acetate, 3,7-
Dimethyloct-2-en-1-ol and (-)- Citronellal. Determination of the KHM value of
andaliman fruit essential oil on P.acne bacteria at a concentration of 31.2 (μg/mL)
and the KBM value of andaliman fruit essential oil on P.acne bacteria at a
concentration of 62.5 (μg/mL), while the IC50 value obtained is 3.04 ± 0.05 mg/mL
indicating that it does not have potential antioxidant activity.
Conclusion: The results showed that the essential oil of andaliman fruit can be
isolated using the MAE method, has specific characteristics, there are 72 chemical
compounds and has antibacterial activity, while the antioxidant activity of
andaliman fruit essential oil has no potential antioxidant activity. | en_US |
