Antimicrobial and Phytochemical Activity of Coconut Shell Extracts

Mazaya, Gebila; Karseno, Karseno; Yanto, Tri

doi:10.24925/turjaf.v8i5.1090-1097.3282

Cited by 8 publications

(10 citation statements)

References 13 publications

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“…The secang wood extract did not inhibit yeast growth in this study. This phenomenon was also reported by the research of Mazaya et al (2020), that no inhibition zones were formed by antibacterial compounds against yeast. This could be due to yeast having biochemical stability, the ability to spread quickly, resist autotoxicity (Periadnadi et al, 2018), and tolerate low pH between 3.5 and 4.5 (Mazaya et al, 2020).…”

Section: Microbiological Quality Of Kefirsupporting

confidence: 80%

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

Mulyani,

Nurliyani,

Indratiningsih

et al. 2023

AFSSAAE

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This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurized goat milk with 5% kefir grains, then incubated at 25̊C for 20 hours. Goat-milk kefir was then tested for physicochemical quality (i.e., total solids, water content, pH value, acidity value, viscosity, and alcohol content), microbiological quality (i.e., total lactic acid bacteria (LAB) and total yeast), organoleptic properties, antimicrobial activity against Escherichia coli and Staphylococcus aureus, and antioxidant activity. The results showed that the physicochemical quality of kefir with the addition of secang wood extract had an effect (p<0.05) on total solids, water content, pH value, acidity value, and viscosity. The results showed that the addition of secang wood extract 8% to goat-milk kefir has an antioxidant activity of 12.18% and an antibacterial activity by inhibiting Escherichia coli and Staphylococcus aureus 24.81mm and 18.95mm, respectively. These findings confirmed that goat-milk kefir, with the addition of secang wood extract, has the potential as a functional food.

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Section: Microbiological Quality Of Kefirsupporting

confidence: 80%

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

Mulyani,

Nurliyani,

Indratiningsih

et al. 2023

AFSSAAE

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“…The results of the phytochemical screening of U Groh coir and shell extract in this research contained the compounds flavonoids, tannins, and saponins. Young coconut shell extract was reported to contain the compounds tannins, saponins, and steroids (Mazaya et al, 2020). Conversely, (Wulandari et al, 2019), reported that coir ethanol extract from a young coconut contained the compounds tannins, phenols, and flavonoids.…”

Section: Phytochemical Screening Of Extractmentioning

confidence: 99%

Phytochemical, GC-MS Analysis, and Antibacterial Activity of Ethanol Extract Coir and Shell U Groh (Cocos nucifera L.)

Misrahanum

Alfiyani²,

Helwati³

et al. 2022

Trad.Med.J

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U Groh is a coconut (Cocos nucifera L.) in which the meat has not been formed yet, and its shell is consumed as a salad by the Acehnese people. This study aims to determine the phytochemicals, GC-MS analysis, and activity of coir and shell U Groh against S. aureus and E. coli bacteria. Chemical compounds were analyzed using reagents and GC-MS. Antibacterial activity was tested using well diffusion with concentrations of 5, 10, 20, and 40%. Coir and shells contain flavonoids, tannins, and saponins. GC-MS analysis shows the coir contains 20 compounds, among others Alpha. - Bisabololoxide B-Acetate, Hexadecanoic acid, Hexadecanoic acid methyl ester, 9 octadecenoic acid methyl ester, Stigmasterol, and gamma. -Sitosterol, whereas 16 compounds for the shell Hexadecanoic acid, Hexadecanoic acid methyl ester, and Stigmast-5-en-3-ol. The highest activity of coir and shell U Groh against E. coli and S. aureus was a concentration of 40%. The antibacterial activity of U Groh coir and shell extract was more effective in inhibiting S. aureus than E. coli. Coir ethanol extract and its shell formed inhibition zones with diameters of 13.7 mm and 13.4 mm, respectively, against S. aureus, and the diameters against E. coli were 11.3 mm and 11.03 mm, respectively. The extract ethanol of coir and shell U Groh has good potential as an antibacterial.

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“…The Maillard reaction can be inhibited by citric acid, which plays a role in lowering the pH [14]. The Maillard reaction is optimal in an alkaline situation [15].…”

Section: Figure 2 Reducing Sugar In Kepok Banana Flourmentioning

confidence: 99%

Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid

Legowo,

Pramono,

Hintono

et al. 2024

Indonesian J. Agric. Res

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Bananas are a type of climateric fruit that undergoes post-harvest ripening, so bananas are easily damaged and have a short shelf life. Kepok banana flour is one of the food diversification products that can increase add value of kepok bananas. The production of kepok banana flour produces brown flour, so the appearance of flour is less attractive. Research aimed to improve quality of kepok banana flour using citric acid. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were citric acid concentrations of 0%, 0.2%, 0.4%, 0.6%, and 0.8%(w/v). The results obtained were whiteness index values of 75.07%-78.20%, water content of 3.05%-3.55%, reducing sugar of 0.03%-0.012%, color of 1.76-2.16, aroma of 2.00-2.80, and overalls of 2.68-2.92. Increase in the citric acid concentration may increase the reducing sugar, whiteness index, and water content kepok banana flour. The best treatment in the study was a concentration of 0.8% among others.

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Antimicrobial and Phytochemical Activity of Coconut Shell Extracts

Cited by 8 publications

References 13 publications

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

Phytochemical, GC-MS Analysis, and Antibacterial Activity of Ethanol Extract Coir and Shell U Groh (Cocos nucifera L.)

Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid

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