Aktivitas Antibakteri Dari Desain Mikroemulsi Minyak Atsiri Kayu Manis

Abstract

<span class="fontstyle0">This research focused on the study of the capability of cinnamon essential oil as antibacterial<br />agent, when it is made as a microemulsion solution. The study occupied further research on<br />specific type, concentration, and amount of emulsifier needed to make the cinnamon essential<br />oil miscible in water without causing destruction in its antibacterial activity. Four different<br />emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose<br />(CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the<br />essential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterial<br />activity of the microemulsion solution of cinnamon essential oil was tested against two types of<br />pathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichia<br />coli. Among the four types of emulsifiers, which are used, CMC showed the best results as an<br />emulsifier. The results of this study indicated that microemulsion solution has antibacterial<br />activity best is a combination between the CMC and the essential oil of cinnamon</span>

POTENSI EKSTRAK TUMBUHAN ANDALIMAN (Zanthoxylum acanthopodium DC.) SEBAGAI ANTIBAKTERI Staphylococcus aureus

“…Bagian dari Andaliman yang sering dimanfaatkan oleh suku Batak adalah buahnya, dimana buahnya dimanfaatkan sebagai rempah dan menghasilkan minyak atsiri [4]. Minyak atsiri memiliki sifat antibakteri dan antimikroba [5].…”