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The study of antibacterial activity of oil from Tamarindus indica Linn seed and fatty acids was conducted in this research. Oil of this plant seed was isolated by extraction and fractionation. Constituents of fatty acid in the oil identified as methyl ester fatty acids. The methyl ester fatty acid was carried out by trans-esterification with methanol/BF3. The methyl ester was identified by gas chromatography and mass spectrometer (GC-MS). There are 13 fatty acids in the Tamarindus indica seed oil including octanoic, decanoic, dodecanoic, tetradecanoic, hexadecanoic, octadecanoic, eicosanoic, docosanoic, tetracosanoic, 11-octadecenoic, 11-eicosenoic, 9,12-octadecadienoic, and 9-octadecenoic acids. The transformation of tamarind seed oil into fatty acids was carried out through hydrolysis with potassium hydroxide solution followed by acidification with a hydrochloric acid solution. The physical and biological properties of the seed oil and fatty acids against antibacterial activity are reported in this paper.

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The chemical composition of three cajuput essential oils of Melaleuca cajuputi (M. cajuputi) from different area in Indonesia were analyzed using gas chromatography-mass spectrometry to determine the similarities and differences among their volatile chemical compositions. These cajuput oils come from Malang (East Java), Buru Island (Maluku), and Merauke (Papua). It contains 30 components of which 26 components have been identified. Cajuput oils in this research contained significant quantities of 1,8-cineole (42-60%), α-terpineole (4-18%), caryophyllene (0.6-11%), and α-pinene (3-12%). Oil from Malang (East Java) also contained significant amounts of α-selinene (6.73 %) and accompanied by lesser amounts of sesquiterpene detected only in this oil: valencene, germacrene B, ledol, globulol, epiglobulol, and viridiflorol. The hemiterpene compound, 2,4pentanediol (11.44%), was only found in oil from Buru Island. Oil originating from Papua also contained α-gurjunene (17.31%) as the major component. Cajuput oil from Malang (East Java) has the highest number of chemical components than the others.

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Black garlic is popular as food supplement as well as herbal medicine due to its rich and beneficial chemical contents. However, the chemical changes during the process are rarely investigated. The purpose of this study was to determine the effect of heating time on sulfur-containing compound profiles and antioxidant activity during fermentation process at 60°C by solvent extraction followed by GC-MS analysis, as well as antioxidant activity, using DPPH method. The result indicated that black garlic underwent changes of sulfur-containing organic secondary metabolites, such as allicin and its derivative compounds. The process also increased antioxidant activity in black garlic.

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AbstrakMetabolit sekunder yang memiliki aktivitas antibakteri telah diisolasi dari ekstrak metanol biji alpukat (Parsea americana Mill). Proses isolasi diawali dengan ekstraksi menggunakan metanol, dilanjutkan dengan fraksinasi dan pemisahan menggunakan berbagai teknik kromatografi seperti kromatografi cair vakum (KCV) dan kromatografi kolom gravitasi (KKG). Dari proses isolasi tersebut diperoleh komponen K-1 yang berwujud padat dan berwarna putih. Komponen K-1 mempunyai titik lebur 67-70°C, larut dalam kloroform, etil asetat, dan etanol. Komponen K-1 mempunyai λmaks pada 219,0 nm mengindikasikan adanya transisi π→π* dan 344,0 nm mengindikasikan adanya transisi nπ*. Berdasarkan hasil interpretasi spektrum IR, komponen ini mengandung gugus -OH, gugus -C=O ester, ikatan -CH, dan ikatan C=C. Komponen K-1 diduga golongan saponin. Uji aktivitas antibakteri terhadap pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus mengindikasikan ekstrak metanol biji alpukat dan komponen K-1 aktif sebagai antibakteri, sehingga kedepannya memiliki prospek bagi pengembangan obat tradisional. Kata-kata kunci: biji alpukat (Parsea americana Mill), ekstrak metanol, aktivitas antibakteri AbstractAn antibacterial activity of secondary metabolite has been isolated from methanol extract of avocado seed (Parsea americana Mill). The isolation process has started with extracting using methanol, then fractioning and purifying by chromatography technique such as vacuum liquid chromatography and gravitation column chromatography. The white solid of K-1 component has been isolated from this process. The melting point of K-1 component was 67-70˚C and dissolved in chloroform, ethyl acetate, and ethanol. K-1 component has λmaks at 219,0 nm (π→π* transition) and 344,0 nm (n→π* transition). Based on IR spectrum interpretation, this component contained -OH group, -C=O group of ester, -CH bond, and C=C bond. K-1 component was predicted as saponin group. The antibacterial activity assay against Escherichia coli and Staphylococcus aureus indicated that methanol extract of avocado seed and K-1 component showed antibacterial activity toward both bacteria, so that this component has future chances for traditional medicine development.