Pengaruh Protein Telur dan Zat Besi Terhadap Aktivitas Anti-Bakteri Oksitetrasiklin yang Dipanaskan

https://doi.org/10.22146/agritech.9487

A. Hintono(1*), M. Astuti(2), H. Wuryastuti(3), Endang S. Rahayu(4)

(1) Fakultas Peternakan, Universitas Diponegoro, Kampus Tembalang, Jl. Prof. Sudharto, S.H., Tembalang, Semarang
(2) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Yogyakarta 55281
(3) Fakultas Kedokteran Hewan, Universitas Gadjah Mada, Sekip Unit II, Yogyakarta 55281
(4) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Yogyakarta 55281
(*) Corresponding Author

Abstract


Egg protein (ovalbumin, conalbumin and phosvitin) and iron were added to oxytetracycline solution heated at 70°C and 80°C for 20 minutes. After heating, the antibacterial activities of oxytetracycline at 70°C for 20 minutes and retarded on the decrease of antibacterial activity of heated oxytetracycline 80°C for 20 minutes, where as iron contributed on the loss of antibacterial activity of the heated oxytetracycline. Cobalbumin and phosvitin reduced the ability of iron to lose the antibacterial activity of oxytertracycline, however iron decreased antibacterial activity of oxytetracycline heated with egg protein significantly (p>0.05).

ABSTRAK

Protein telur (albumin, konalbumin dan fosvitin) dan zat besi ditambahkan pada larutan oksitetrasiklin yang kemudian dipanaskan pada suhu 70°C dan 80°C selama 20 menit. Setelah pemanasan, aktivitas anti-bakteri oksitetrasiklin diuji. Hasil menunjukkan bahwa protein telur dapat mempertahankan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan 70°C selama 20 menit dan menghambat penurunan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan 80°C selama 20 menti, sedangkan zat besi dapat menghilangkan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan. Konalbumin dan fosvidin dapat mengurangi kemampuan zat besi dalam menghilangkan aktivitas anti-bakteri oksitetrasiklin, namun demikian zat besi secara nyata menurunkan aktivitas anti-bakteri oksitetrasiklin yang dipanaskan bersama-sama protein telur (p>0,05)


Keywords


Oxytetracycline; egg protein; iron; heating; antibacterial activity

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DOI: https://doi.org/10.22146/agritech.9487

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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