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Efektifitas daun salam dalam mengurangi cemaran mikroba penyebab busuk telur itik

  • Yulidia Iriani ,
  • Yan Ramona ,
  • Ni Putu Adriani Astiti ,

Abstract

Background: Pathogenic bacteria on eggshells or egg contents will be very dangerous for the health of humans who consume them. Chemicals should not be an option for preservatives because they will cause side effects. In this study, we explored the possibility of using bay leaf extract (Syzygium polyanthum (Wight) Walp) to control the growth of polluting bacteria in salted duck eggs so that the shelf life can be extended. The purpose of the study was to determine the potential of the active compounds contained in bay leaves in reducing the total plate count/microbial contamination in salted duck eggs.

Methods: Extraction of bay leaf powder was carried out by the infusion method. The activity test of bay leaf decoction (ARDS) was carried out using the in vitro diffusion well method on Mueller Hinton media. Identification of active compounds was carried out using the GCMS technique.

Results: ARDS crude extract at a concentration of 5% (v/v) could significantly reduce ALT and inhibit the in vitro growth of Proteus mirabilis bacteria at a concentration of 10% (w/v), with an inhibition zone diameter of 19.53 mm, with the minimum value inhibitory concentration (MIC) 0.7%. The results of the GCMS analysis of ARDS showed that the ten peaks produced, possibly synergized, and had antimicrobial activity. These compounds are 2-Pentanone4-Hydroxy-4 Methyl (CAS) Diacetone Alcohol; Ethanol, 2-(Ethoxythoxy) (CAS); 1,2,3 Propanetrriol Cas) Glycerol; Citronella (2,6-Octadien-1-Ol, 3,7-Dimethyl, (CAS); Beta Citronellol 6-Octen-1-Ol, 3,7 Dimethyl-(CAS); Trans Geraniol; Dodecanoic Acid, Methyl Ester (CAS) Methyl Laurate; Tetradecanoic Acid, Methyl Ester (CAS) Methyl Myristate; 1-Tetradecanol (Cas) Alfol 14 and Hexadecanoic Acid Methyl Ester CAS) Methyl Palmitate

Conclusion: Leaf decoction can inhibit the growth of Proteus mirabilis in vitro, and the addition of ARDS with a concentration of 5% (v/v) can significantly reduce the value of bacterial contamination in salted duck eggs.

 

Latar Belakang: Bakteri pathogen pada kulit telur atau isi telur akan sangat membahayakan kesehatan manusia yang mengkonsumsinya. Bahan kimia seharusnya tidak menjadi pilihan untuk pengawet, karena akan menimbulkan efek samping, Pada penelitian ini dieksplorasi, kemungkinan dipakainya ekstrak daun salam (Syzygium polyanthum (Wight) Walp) untuk mengontrol pertumbuhan bakteri pencemar pada telur itik yang diasinkan, sehingga masa simpannya dapat diperpanjang. Tujuan penelitian untuk mengetahui potensi senyawa aktif yang terdapat pada daun salam dalam menurunkan angka lempeng total/cemaran mikroba pada telur itik yang diasinkan.

Metode: Ekstraksi serbuk daun salam dilakukan dengan metode infusa. Uji aktifitas air rebusan daun salam (ARDS) dilakukan dengan metode sumur difusi secara in vitro pada media Mueller Hinton. Identifikasi senyawa aktif dilakukan dengan teknik GCMS.

Hasil: Ekstrak kasar ARDS pada konsentrasi 5% (v/v) secara nyata dapat menurunkan ALT dan menghambat pertumbuhan in vitro bakteri Proteus mirabilis pada konsentrasi 10% (b/v), dengan diameter zona hambat sebesar 19,53 mm, nilai minimum inhibitory concentration (MIC) 0,7%. Hasil analisis GCMS terhadap ARDS menunjukan bahwa sepuluh puncak yang dihasilkan, kemungkinan bersinergi dan mempunyai aktifitas sebagai antimikroba. Senyawa-senyawa tersebut adalah 2-Pentanone4-Hydroxi-4 Methyl (CAS) Diacetone Alkohol; Ethanol, 2-(Ethoxythoxy) (CAS); 1,2,3 Propanetrriol Cas) Glycerol; Citronella (2,6-Octadien-1-Ol, 3,7-Dimethyl, (CAS); Beta Citronellol 6-Octen-1-Ol, 3,7 Dimethyl-(CAS); Trans Geraniol; Dodecanoic Acid, Methyl Ester(CAS) Methyl Laurate; Tetradecanoic Acid,Methyl Ester (CAS) Methyl Myristate; 1-Tetradecanol (Cas) Alfol 14 dan Hexadecanoic Acid Methyl Ester CAS) Methyl Palmitate.

Simpulan: Air rebusan daun dapat menghambat pertumbuhan Proteus mirablis secara in vitro dan penambahan ARDS dengan konsentrasi 5% (v/v) secara signifikan dapat menurunkan nilai cemaran bakteri (angka lempeng total) pada telur itik yang diasinkan.

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How to Cite

Iriani, Y., Ramona, Y., & Astiti, N. P. A. (2022). Efektifitas daun salam dalam mengurangi cemaran mikroba penyebab busuk telur itik. Intisari Sains Medis, 13(2), 352–361. https://doi.org/10.15562/ism.v13i2.1321

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