Electronic Theses and Dissertation

Uji aktivitas antibakteri dan antijamur minyak atsiri daging buah pala (Myristica fragrans Houtt.) telah dilakukan terhadap pertumbuhan bakteri Escherichia coli, Staphylococcus aureus dan jamur Candida albicans. Minyak atsiri daging buah pala diperoleh melalui metode penyulingan uap air. Uji aktivitas antibakteri dan antijamur dilakukan dengan metode difusi sumuran. Tujuan dari penelitian ini adalah untuk mengetahui aktivitas antibakteri dan antijamur minyak atsiri daging buah pala. Hasil karakterisasi organoleptis (uji bau) dan indeks bias menunjukkan bahwa minyak atsiri daging buah pala memenuhi persyaratan mutu SNI 06-2388-2006, sedangkan pengujian warna, bobot jenis dan kelarutan dalam etanol 90% masih belum memenuhi persyaratan mutu yang telah ditentukan SNI 06-2388-2006. Hasil analisis komponen senyawa minyak atsiri daging buah pala menggunakan GC-MS menghasilkan 15 komponen senyawa, tujuh senyawa yang memiliki persen area terbesar adalah senyawa sylvestren (23,62%), 2-carene (13,17%), alpha pinene (12,95%), gamma terpinen (11,39%), terpinen-4-ol (11,39%), myristicin (5,99%) dan safrol (2,37%). Hasil uji aktivitas antibakteri dan antijamur pada variasi konsentrasi 0,312; 0,625; 1,2; 2,5; 5; 10 dan 15% menunjukkan rata-rata diameter zona hambat berbeda. Diameter zona hambat pada konsentrasi terkecil 0,312% terhadap E. coli sebesar 8,1 mm, S. aureus sebesar 12,83 mm sedangkan terhadap jamur C. albicans sebesar 9,2 mm. Aktivitas penghambatan terbesar pada konsentrasi 15% terhadap E. coli sebesar 14,26 mm, S. aureus sebesar 17,26 mm dan C. albicans sebesar 16,3 mm. Hasil menunjukkan bahwa minyak atsiri daging buah pala sangat berpotensi sebagai antimikroba

Antibacterial and antifungal activity tests of nutmeg (Myristica fragrans Houtt.) essential oil have been carried out on the growth of Escherichia coli, Staphylococcus aureus and Candida albicans fungi. The essential oil of nutmeg pulp is obtained by steam distillation method. Antibacterial and antifungal activity tests were carried out using the well-diffusion method. The purpose of this study was to determine the antibacterial and antifungal activity of nutmeg pulp essential oil. The results of organoleptic characterization (odor test) and refractive index showed that the essential oil of nutmeg flesh complied with the quality requirements of SNI 06-2388-2006, while the tests for color, specific gravity and solubility in 90% ethanol still did not meet the quality requirements specified in SNI 06-2388-2006. The results of the analysis of the components of the essential oil compounds of nutmeg pulp using GC-MS yielded 15 compound components, the seven compounds that had the largest percent area were sylvestren compounds (23.62%), 2-carene (13.17%), alpha pinene (12. 95%), gamma terpinen (11.39%), terpinen-4-ol (11.39%), myristicin (5.99%) and safrole (2.37%). Test results for antibacterial and antifungal activity at various concentrations of 0.312; 0.625; 1,2; 2.5; 5; 10 and 15% showed different diameters of the inhibition zone. The diameter of the inhibition zone at the smallest concentration of 0.312% was 8.1 mm for E. coli, 12.83 mm for S. aureus while for C. albicans it was 9.2 mm. The highest inhibitory activity at a concentration of 15% was 14.26 mm for E. coli, 17.26 mm for S. aureus and 16.3 mm for C. albicans. The results show that the essential oil of nutmeg pulp has great potential as an antimicrobial.