KARAKTERISTIK FISIK, KADAR TANIN DAN AKTIVITAS ANTIMIKROBIA EKSTRAK DAUN TERUNG PUCUK (.Solanum macrocarpon L) PADA BERBAGAI KONSENTRASI ETANOL

ARTANTI, REDINA MARIA and Arafah, Elmeizy and Parwiyanti, Parwiyanti (2006) KARAKTERISTIK FISIK, KADAR TANIN DAN AKTIVITAS ANTIMIKROBIA EKSTRAK DAUN TERUNG PUCUK (.Solanum macrocarpon L) PADA BERBAGAI KONSENTRASI ETANOL. Undergraduate thesis, Sriwijaya University.

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Abstract

The leaves of pucuk eggplant (Solanum macrocarpon L) are commonly consumed in Baturaja South Sumatera. The pucuk eggplant are no commercially cultivated, so it was difficult to find out the leaves of pucuk eggplant at traditional market. The objectives of this research was to know the physically characteristic, level of tanin and antimicrobial activity in the leaves of pucuk eggplant extract at some ethanol concentrations. The research has been Conducted at Chemical and Microbiology Laboratory, Agricultural Product of Technology, Faculty of Agriculture, Sriwijaya University This research was conducted by using Factorial Randomized Block Design with two treatment factors and four replications. The first treatment was types of leaves (old and young leaves) and the second treatment was ethanol concentration level (60 %, 70 %, 80 % and 90 %). The parameters were yields, the physically characteristics of extract, water content in the extract, level of tannin, and the antimicrobial activity. The result of the research showed that the highest extract yield was reached from young leaves with ethanol concentration 90 % of 79,87 % (db). The lowest water content in extract of old leaves with ethanol concentration of 90 % with magnitude of 15,9007 %. The highest level of tannin was reached from young leaves from June to August 2006. with ethanol concentration 60 % of 3,00 % (w/w). The highest antimicrobial activity of young leaves extracted by ethanol concentration 60 % with area of obstruction of 291,562 mm2. extract of the pucuk eggplant young with ethanol concentration 90 % was the best treatment extract, with the highest extract yield of 79,87 %; the physically characteristic of extract was the coagulated liquid, dark brown, and eggplant typically flavour; water content in extract of 15,9007 %; level of tannin with magnitude of 2,84 % (w/w) and antimicrobial activity of 270,367 mm2. Level of tanin and antimicrobial activity of the extract with ethanol concentration 60 % was not real different with ethanol concentration 90 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Anti Mikrobia, Ekstrak Daun Pucuk Terung
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	13 Apr 2022 02:18
Last Modified:	13 Apr 2022 02:18
URI:	http://repository.unsri.ac.id/id/eprint/68953

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