Daya Hambat Ekstrak Bahan Aktif Biji Picung (Pangium edule reinw.) terhadap Pertumbuhan Bakteri Penghasil Histamin

Abstract

ABSTRAK Penelitian ini dilakukan untuk mengetahui kemampuan ekstrak bahan aktif biji picung segar dan terfermentasi sebagai penghambat pertumbuhan bakteri penghasil histamin. Bakteri penghasil histamin yang diuji daya hambatnya meliputi Morganella morganii, Raoultella terigena, Enterobacter sp., Microbacterium testaceum, Staphylococcus sp., dan Micrococcus diversus. Pengujian daya hambat dilakukan dengan metode difusi pada lempeng agar. Hasil penelitian menunjukkan bahwa ekstrak akuades dan ekstrak etanol 50% dari biji picung segar mampu menghambat pertumbuhan bakteri penghasil histamin, sedangkan ekstrak n-heksana tidak memiliki daya hambat. Sementara itu, ekstrak akuades, etanol 50%, maupun n-heksana dari biji picung terfermentasi tidak mampu menghambat pertumbuhan bakteri penghasil histamin. ABSTRACT: The inhibition rate of the active compound of Pangium edule Reinw. seeds extract on the growth of histamine producing bacteria. By: Arifah Kusmarwati and Ninoek Indriati An experiment was conducted to assess the ability of fresh and fermented Pangium edule Reinw. seeds extract to inhibit the growth of histamine producing bacteria. Histamine producing bacteria tested were Morganella morganii, Raoultella terigena, Enterobacter sp., Microbacterium testaceum, Staphylococcus sp., and Micrococcus diversus. Assessment of inhibition was determined by an agar diffusion method. The results showed that distilled water and 50% ethanol extracts of fresh Pangium edule Reinw. seed could inhibit the growth of histamine producing bacteria,whereas, the n-hexane extract did not show inhibition. On the other hand, fermented Pangium edule Reinw. seeds extracts using distilled water, 50% ethanol, and n-hexane showed no inhibition on the growth of histamine producing bacteria KEYWORDS: the inhibition rate, Pangium edule Reinw., histamine producing bacteria