AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN
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Published
12 June 2019
Keywords:
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antibacterial activity, antioxidant activity, ethanolic extracts, food product, sweet orange peel
Abstract
Microbial contamination may cause food poisoning and a decrease in food quality. Preservatives such as Citrus senensis sweet orange peel waste can be used to extend the shelf life of food. The purpose of this study was to measure the potential antioxidant and antibacterial activity of orange peel extract and its application to improve the quality of meatballs, wet noodles, and tofu. Meatballs, wet noodles, and tofu were soaked with the extract for 90 minutes prior to storage at room temperature (28±2°C) for 4 days. The results showed that the inhibition zone of the extract using disc diffusion assay was 17.67±0.58 mm against Escherichia coli, 16±1 mm against Staphylococcus aureus, and 12.67±1.15 mm against Salmonella Typhi. Sweet orange peel extract had an antioxidant activity of 66.41% with total phenol of 2,656.48±55.46 mg GAE/100g. The extract was able to reduce total bacteria between 0.5 and 1.0 log CFU/g in meatballs, wet noodles and tofu. The application of the extract on meatballs, wet noodles and tofu preserved aroma and color attribute until 4th day of storage at room temperature (28±2°C). Decrease of texture attributes were observed starting from 3rd day of storage at room temperature (28±2°C).
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Arisanti RR, Indriani C, Wilopo SA. 2018. Kontribusi agen dan faktor penyebab kejadian luar biasa keracunan pangan di Indonesia: Kajian siste-matis. Berita Kedokteran Masyarakat 34: 99-106. DOI: 10.22146/bkm.33852.
[BPOM] Badan Pengawas Obat dan Makanan. 2013. Peraturan Menteri Kesehatan Republik Indonesia Nomor 2 Tahun 2013 Tentang Kejadian Luar Biasa Keracunan Pangan. Jakarta.
Barreca D, Bellocco E, Leuzzi U, Gattuso G. 2014. First evidence of C- and O glycosyl flavone in blood orange (Citrus senensis (L.) Osbeck) juice and their influence on antioxidant proper-ties. Food
Chem 149: 244-252. DOI: 10.1016/j. foodchem.2013.10.096.
Boudhrioua N, Ioannou, Paris C, Ghoul M. 2016. Comparison of the efficiency of different ex-traction methods on antioxidants of maltease orange peel. Int J Food Nutr Sci 3: 239-251. DOI: 10.15436/2377-0619.16.789
Chalova VI, Crandall PG, Ricke SC. 2012. Microbial inhibitory and radical scavenging activities of cold-pressed terpeneless Valencia orange (Cit-rus sinensis) oil in different dispersing agents. J Sci Food Agric 90: 870-876. DOI: 10.1002/jsfa. 3897.
Jorge N, da Sillva AC, Aranha CPM. 2016. Antioxi-dant activity of oils extracted from orange (Cit-rus senensis) seeds. Ann Acad Bras Cienc 88: 951-958. DOI: 10.1590/0001-3765201620140 562.
Kaviya S, Santhanalakshmi J, Viswanathan B, Mu-thumary J, Srinivasan K. 2011. Biosynthesis of silver nanoparticles using Citrus sinensis peel extract and its antibacterial activity. Spectro-chim Acta A 79: 594-598. DOI: 10.1016/j.saa.20 11.03.040.
Kementrian Pertanian RI. 2010. Tanaman Jeruk Bali di Indonesia. Ayunda 1(7): 36-43
Liu K, Chen Q, Liu Y, Zhou X, Wang X. 2012. Isola-tion and biological activities of decanal, linalool, valencene, and octanal from sweet orange oil. J Food Sci 77: 1156-1161. DOI: 10.1111/j.1750-3841.2012.02924.x.
Favela-Hernández JMJ, González-Santiago O, Ra-mírez-Cabrera MA, Esquivel-Ferriño PC, Ca-macho-Corona MR. 2016. Review: Chemistry and pharmacology of Citrus sinensis. Molucules 21: 247. DOI: 10.3390/molecules21020247.
Mayaud L, Carricajo A, Zhiri A, Aubert G. 2008. Comparison of bacteriostatic and bactericidal activity of 13 essential oils against strains with varying sensitivity to antibiotics. Lett Appl Microbiol 47: 167-173. DOI: 10.1111/j.1472-765 X.2008.02406.x.
Mehmood B, Dar KK, Ali S, Awan UA, Nayyer AQ, Ghous T, Andleeb S. 2015. Short Communica-tion: In vitro assessment of antioxidant, antibac-terial and phytochemical analysis of peel of Citrus sinensis. Pak J Pharm Sci 28: 231-239.
Mulyono LM. 2013. Aktivitas antibakteri ekstrak etanol biji buah pepaya (Carica papaya L.) ter-hadap Escherichia coli dan Staphylococcus aureus. J Ilmiah Mahasiswa Universitas Sura-baya 2: 1-9.
O’Bryan CA, Crandall PG, Chalova VI, Ricke SC. 2008. Orange essential oils antimicrobial activi-ties against Salmonella spp. J Food Sci. 73: 264-267.
Pandey A, Kaushik A, Tiwari SK. 2011. Evaluation of antimicrobial activity and phytochemical analy-sis of Citrus limon. J Pharm Biomed Sci 13: 1-5.
Prakash A, Rigelhof F, Miller E. 2010. Antioxidant Activity. http://www.medallionlabs.com [27 Ja-nuari 2017].
Rafsanjani MK, Putri WDR. 2015. Karakterisasi eks-trak kulit jeruk bali menggunakan metode ultra-sonic Bath (Kajian pernedaan pelarut dan lama ekstraksi). J Pangan Agroind 3: 1473-1480
Shetty SB, Mahin-Syed-Ismail P, Varghese S, Thomas-Geogre B, Kandathil-Thajurat P, Ba-by D, Haleem S, Sreedhar S, Devang D. 2016. Antimicrobial effects of Citrus sinensis peel ex-tracts against dental caries bacteria: An in vitro study. J Clin Exp Dent 8: 71-77. DOI: 10.4317/ jced.52493.
Sugiyono. 1996. Pengetahuan Bahan. 3-37. Buku Ajar IKIP Fakultas Teknologi dan Kejuruan, Yogyakarta.
Suryanti A, Wulandari M, Rahayu A. 2011. Penga-ruh dosis dan lama perendaman larutan leng-kuas terhadap jumlah bakteri ikan bandeng. J Ilmu Pendidikan Yogyakarta 7: 1-9.
Satyajaya W, Nawasih O. 2008. Pengaruh konsen-trasi chitosan sebagai bahan pengawet terha-dap masa simpan mi basah. J Teknol Industri Hasil Pertanian 13: 17-24.
Tohyeng N, Dewanti-Hariyadi R, Lioe HN. 2018. Aplikasi ekstrak kunyit untuk pengendalian mik-roba pada tahu selama penyimpanan. J Teknol Industri Pangan 29: 19-28. DOI: 10.6066/jtip.20 18.29.1.19.
Authors
DewiA. D. R. (2019). AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN. Jurnal Teknologi Dan Industri Pangan, 30(1), 83-90. https://doi.org/10.6066/jtip.2019.30.1.83
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