Optimization of Extraction from Sappan Wood and Its In uence on Food Bacterial Contaminants
Abstrak: Sappan wood has
already known as an ingredient of jamu, especially in Central Java. If it
dissolved in hot water, it will show a red color and has been used as health
drink for blood current obstruction, diarrhea, blood cough, dysentry, malaria
and tetanus. The red pigment of sappan wood contained avonoid and polyphenol.
The two kind of extractions of sappan wood used in this experiment were
obtained by boiling water extraction at 90oC in 15 minutes and maceration in
ethanol 50% overnight. The aim of this research was to nd the potential of
inhibiting sappan wood for presence of bacterial contaminants in food, such as
Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa in several
time storages. Microbial examination by observing visual characteristics of
damage to the food model and the decrease number of food bacterial
contaminants. The result showed that ethanol extract 10% of sappan wood
inhibited a food bacterial contaminants in three days at cold temperatures storage
(8-10OC), and percent decrease population of E. coli, S. aureus and P.
aeruginosa were 99.74%, 96.28%, and 99.88%, respectively.
Key words: Ethanol extract,
food contaminant bacterias, inhibiting, sappan wood, water extract
Penulis: Putranti Adirestuti,
Ririn Puspadewi, Athina Mardatillah, Dismayana Anggita, Meidy Helena, Alfa
Octavia, Yosinta Putri
Kode Jurnal: jpfarmasidd180230
