AKTIVITAS ANTIBAKTERI DARI DESAIN MIKROEMULSI MINYAK ATSIRI KAYU MANIS
ABSTRACT: This research
focused on the study of the capability of cinnamon essential oil as
antibacterialagent, when it is made as a microemulsion solution. The study
occupied further research onspecific type, concentration, and amount of
emulsifier needed to make the cinnamon essentialoil miscible in water without
causing destruction in its antibacterial activity. Four different emulsifiers
were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl
cellulose(CMC) to stabilize the essential oil in water. The emulsifiers were
used at 2% w/w, while theessential oil concentrations were varied at 0.5%, 1%,
and 1.5%. In this study, the antibacterialactivity of the microemulsion
solution of cinnamon essential oil was tested against two types ofpathogenic
bacteria commonly found in foods, namely Staphylococcus aureus and Escherichiacoli.
Among the four types of emulsifiers, which are used, CMC showed the best
results as an emulsifier. The results of this study indicated that
microemulsion solution has antibacterialactivity best is a combination between
the CMC and the essential oil of cinnamon
Penulis: Evelyn Djiuardi,
Tutun Nugraha
Kode Jurnal: jppertaniandd170563
