AKTIVITAS ANTIMIKROBA DAN ANTIOKSIDAN MINUMAN DARI DAUN PISANG BATU (Musa balbisiana Call) DENGAN PENAMBAHAN FERRO SULFAT
Abstract
This study aims to determine the antimicrobial activity of the beverage made from stone banana leaf extract containing Fe-pheophytin. The chlorophyll of banana leaf was extracted using 0.1% (w/v) NaHCO3 solution, while the Fe-pheophytin was made by replacing the Mg
2+ of chlorophyll core with Fe at concentrations of 100, 150, and 200 mg/L. The antimicrobial activity of the beverage was determined using the well diffusion method of Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. The positive control used was Amoxicillin 2%. The results showed that the beverage had different antimicrobial activity against the three bacteria as indicated by differences in the diameter of inhibitory zones. The beverage does not have a zone of inhibition against S. aureus (dia 0 mm), but have inhibition of P. aeruginosa (dia 3.8 mm for beverage with using Fe 2+ 100, 150, and 200 mg/L) and against E. coli with inhibition zone diameters of 2.3 mm for beverage with the use of Fe 2+
100 mg/L ions, 3.7 mm for 150 mg/L, and 3.5 mm for 200 mg/L.
Meanwhile, the beverage have very low antioxidant activity, which is
indicated by the low of Antioxidant Activity Index (AAI) value, i.e. 0,0308 for all beverage. It can be concluded that beverage containing Fe-pheophytin have antimicrobial activity against P. aeruginosa and E. coli, but there is no activity against S. aureus.
Keywords: antimicrobial activity, stone banana leaf, antioxidant activity
index, chlorophyll, and Fe-pheophytin
2+ of chlorophyll core with Fe at concentrations of 100, 150, and 200 mg/L. The antimicrobial activity of the beverage was determined using the well diffusion method of Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. The positive control used was Amoxicillin 2%. The results showed that the beverage had different antimicrobial activity against the three bacteria as indicated by differences in the diameter of inhibitory zones. The beverage does not have a zone of inhibition against S. aureus (dia 0 mm), but have inhibition of P. aeruginosa (dia 3.8 mm for beverage with using Fe 2+ 100, 150, and 200 mg/L) and against E. coli with inhibition zone diameters of 2.3 mm for beverage with the use of Fe 2+
100 mg/L ions, 3.7 mm for 150 mg/L, and 3.5 mm for 200 mg/L.
Meanwhile, the beverage have very low antioxidant activity, which is
indicated by the low of Antioxidant Activity Index (AAI) value, i.e. 0,0308 for all beverage. It can be concluded that beverage containing Fe-pheophytin have antimicrobial activity against P. aeruginosa and E. coli, but there is no activity against S. aureus.
Keywords: antimicrobial activity, stone banana leaf, antioxidant activity
index, chlorophyll, and Fe-pheophytin
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