PEMANFAATAN GAMBIR (UNCARIA GAMBIR ROXB) DAN KELOPAK BUNGA ROSELA (HIBISCUS SABDARIFFA L.) SEBAGAI SENYAWA ANTIBAKTERI SERTA ANTIOKSIDAN PADA CHEWING GUM

BINAWATI, ERNA and Pambayun, Rindit and Widowati, Tri Wardani (2018) PEMANFAATAN GAMBIR (UNCARIA GAMBIR ROXB) DAN KELOPAK BUNGA ROSELA (HIBISCUS SABDARIFFA L.) SEBAGAI SENYAWA ANTIBAKTERI SERTA ANTIOKSIDAN PADA CHEWING GUM. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study was to determine the effect of gambier (Uncaria gambir Roxb) and roselle petals (Hibiscus sabdariffa L.) addition on antibacterial and antioxidant compounds in chewing gum. The research was conducted in Agricultural Chemistry Laboratory, Microbiology Laboratory and Sensory Laboratory of Agricultural Technology Department of Agriculture Faculty Sriwijaya University, Indralaya. This research was conducted in November 2017 until March 2018. This research using Non Factorial Complete Random Design with treatment that (A) gambir concentration and roselle petals. Parameters observed include physical characteristics (color), chemical characteristics (pH, total acid, total phenol, catechins, and antioxidants), microbiological characteristics (antibacterial Streptococus mutans (FNCC 0021), Staphylococcus aureus (ATCC 25923), Bacillus subtilis, Escherichia coli (ATCC 25922), Salmonella typhi (ATCC 14028), and Vibrio cholera) and sensory characteristics (hedonic test of texture, color, taste). The results showed that roselle and gambier petal concentration had significant effect on color (lightness, redness, and yellowness), pH (acidity degree), total acid, total phenol, catechin, antioxidant activity, antibacterial, and sensory test using hedonic test (color, taste). Based onhedonic test, the best treatment was A1 (10.8% rosela petal concentration and gambier 1.2%) with physical characteristics value (color with lightness value 32.53%, redness +13.40, and yellowness +0.98), chemical characteristics (pH of acidity 2.60, total acid 1.25, total phenol 31.83 ppm, catechin 1.81%, and antioxidant IC50 840.59 ppm), microbiology (Gram negative antibacterial (Vibrio cholera 17. 23 mm, Escherichia coli (ATCC 25922) 20,50 mm, Salmonella typhi (ATCC 14028) 15.64 mm), Gram-positive antibacterial (Staphylococcus aureus (ATCC 25923) 7.00 mm, Streptococcus mutans (FNCC 0021) 7.69 mm, and Bacillus subtilis 6.45 mm), organoleptics (color 3.28, texture 3.08, and taste 3.24).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	gambier, roselle and chewing gum
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	09 Sep 2019 04:03
Last Modified:	09 Sep 2019 04:03
URI:	http://repository.unsri.ac.id/id/eprint/6642

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