AKTIVITAS ANTIBAKTERI SENYAWA FENOLIK EKSTRAK ROSELA (Hisbiscus sabdariffa) YANG DIHASILKAN DARI BEBERAPA VARIASI METODE DAN LAMA PENGERINGAN

Abstract

Wet roselle is a highly perishable material subject to uncontrolled microbial spoilage because it contains 80-90% of water. Therefore, dehydration process is the important step to extend shelflife of raw material and keeping its native properties before utilization for different purposes. The objective of this study was to determine the method and duration of roselle drying which yields extracts with high phenolic compounds and antibacterial activity. The research has been conducted in three different methods, i.e.cabinet dryer, a direct exposure on sun light as weel as by using a glasshouse effect panel with duration of driying: 1,3,5,and 7 hours. The observed parameters werewater content, pH, amount of phenolic compounds, and antibacterial activity. The data obtained were analyzed using analysis of variance (ANOVA) with further test DMRT (Duncan Multiple Range Test) and linier regression. The best method from these study was cabinet dryer with drying duration of 7 hours which have water content of 7.5%, total phenolic compounds of 22.43 mg/100 g, pH 1, and antibacterial activities against Eschericiacoli and Staphylococcus aureus were 8.74 mm and 7.06 mm, respcetively. Drying rate equation for this methode was Y=-22.93x +122.8.

Improving Performance of Edible Coating Protection on The Honey Pineapple Quality Attributes Through the Addition of Roselle (Hibiscus sabdariffa) Bioactive Compounds

“…5). This is because roselle extract also contains vitamin C. [5], roselle flower petals contain vitamin C 20.47 ± 0.34 mg/g. The storage temperature treatment did not significantly affect the vitamin C of chopped pineapple.…”

“…Anthocyanin pigments are pigments contained in roselle extract, so that damage and decay run slowly. According to [5], the antioxidant activity of roselle is determined by the anthocyanins and vitamin C contained in it. According to [16], the fruit will undergo a longer process of decay and retain the color of the flesh through a natural ripening process.…”

“…This can be done by adding roselle extract in the composition of the edible coating used. According to [5], the active compounds in roselle are phenolic compounds that function as antioxidants and antibacterials. Antioxidants are compounds that are able to eliminate, clean, hold reactive oxygen or radicals in the body.…”

Kualitas dan Beberapa Karakteristik Tembakau (Nicotiana tabacum L.) Rajangan Varietas Maesan 1 Akibat Teknik dan Lama Pengeringan Yang Berbeda

“…Kondisi suhu lingkungan yang tidak jauh berbeda pada pengeringan luar dan oven manual menjadi salah satu penyebab tidak adanya interaksi terhadap beberapa variabel pengamatan daun tembakau rajangan. Pengeringan dengan alat yang dapat ditetapkan secara konstan lebih baik dibandingkan dengan pengeringan konvensional(Purbowati, Sujiman, & Maksun. 2018).…”