@article{Arum_Satiawihardja_Kusumaningrum_2014, title={AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE [Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]}, volume={25}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/8304}, DOI={10.6066/jtip.2014.25.1.65}, abstractNote={<p><strong>AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING </strong><strong> </strong></p><p><strong>TERHADAP <em>Staphylococcus aureus </em>PADA DANGKE</strong></p><p><em>[Antibacterial Activity of Dried Papaya Latex toward Staphylococcus aureus in Dangke]</em></p><p><strong>Rifah Hestyani Arum<sup>1</sup></strong><strong><sup>)</sup></strong><strong>, Budiatman Satiawihardja<sup>1,2</sup></strong><strong><sup>)</sup></strong><strong> </strong><strong>dan Harsi D. Kusumaningrum<sup>1,2,3</sup></strong><strong><sup>)</sup></strong><strong>*</strong></p><p><sup>1</sup><sup>)</sup>Program Studi Ilmu Pangan, Institut Pertanian Bogor, Bogor</p><p><sup>2</sup><sup>)</sup>Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor</p><p><sup>3</sup><sup>)</sup>Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor</p><p> </p><p>Diterima 19 November 2013 / Disetujui 12 Mei 2014</p><p><strong><em>ABSTRACT</em></strong><em> </em></p><p> </p><p><em>Dangke is a traditional </em><em>milk curd product, made by coagulation of milk using </em><em>fresh </em><em>papaya latex.</em><em> This product is usually kept at room temperature </em><em>(27-</em><em>30</em><em>º</em><em>C</em><em>) </em><em>until consumption. Dried papaya latex was used in this study to produce dangke, and its effect to</em><em> S. aureus was </em><em>determined</em><em> </em><em>by direct contact in </em><em>TSB</em><em> and dangke. Fresh papaya latex was dried using vacuum oven at 50-55</em><em>º</em><em>C</em><em> fo</em><em>r 22 </em><em>h</em><em>ours. Dried papaya latex </em><em>at a </em><em> concentration of </em><em>2.7x</em><em>10<sup>-3</sup> g/100 mL could reduce S. aureus approximately 1 log CFU/mL i</em><em>n</em><em> TSB after 24 hours.</em><em> Dried papaya latex and papain </em><em>could maintain the </em><em>S. aureus </em><em>number</em><em> in dangke within 24 hours storage at room temperature. </em><em>The antibacterial activity of non-proteolytic compound of papaya latex, i.e ethanolic extract of papaya latex was determined by macrodilution method, resulted </em><em>an</em><em> the MIC<sub>90</sub> of 8 mg/mL. </em><em>The </em><em>cell membrane </em><em>leakage after exposure </em><em>was detected by measuring the optical density of bacterial supernatant at 260 nm. The result showed that </em><em>exposure to </em><em>increasing antibacterial concentration resulted in increasing </em><em>of optical density </em><em>of S. aureus supernatant</em><em>, indicating </em><em>that the antibacterial caused the S. aureus membrane leakage. </em><em>F</em><em>luorescence microscopy </em><em>i</em><em>maging showed that S. aureus </em><em>expos</em><em>ure to antibacterial caused membrane leakage thus gave Propidium Iodide (PI) chance to penetrate </em><em>i</em><em>nto the cell, </em><em>as</em><em> indicated by changing of fluorescence color from green to red.</em></p&gt;}, number={1}, journal={Jurnal Teknologi dan Industri Pangan}, author={ArumRifah Hestyani and Satiawihardja, Budiatman and KusumaningrumHarsi D.}, year={2014}, month={Aug.}, pages={65} }