Ekstraksi Senyawa Berpotensi Antimikroba Dari Gambir (Uncaria Gambir Roxb) Dan Pemanfaatannya Dalam Pembuatan Permen Jelly

Ridawati, and Alsuhendra, and Sastanovia, Ruby (2010) Ekstraksi Senyawa Berpotensi Antimikroba Dari Gambir (Uncaria Gambir Roxb) Dan Pemanfaatannya Dalam Pembuatan Permen Jelly. In: Seminar Nasional FMIPA-UT 2010.

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Abstract

This research aims to extract the flavonoids of gambir using several solvents, characterization the obtained flavonoids extract, determination of antimicrobial activity of flavonoid extract, and utilization of flavonoid extract as an ingredient for the manufacture of jelly candy. Extraction of flavonoid compounds is done by maceration and boiling techniques using several solvent. The results of this research showed that methanol can be used to extract the flavonoids of gambir. The color of methanol extract was dark brown. Extract of flavonoids contained water 14.40%, pH 4.41, solubility 48.20%, bulk density 6.9 g/ml, and total phenols 782.44 mg/g. Methanol extract have growth inhibitory activity against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella sp. Local inhibition of Staphylococcus aureus and Bacillus cereus are relatively wider than other microbes. Methanol extract had MIC values against Staphylococus aureus at 2.5% (w/w). Jelly candy supplemented with 1% flavonoids extract have a level of acceptance of panelists on the color and flavor of the most high compared with other treatments.

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