Sensitivitas Bakteri Gram Positif terhadap Katekin yang Diekstraksi dari Gambir (Uncaria gambir)

https://doi.org/10.22146/agritech.9790

Rindit Pambayun Pambayun(1*), Murdijati Gardjito(2), Slamet Sudarmadji(3), Kapti Rahayu K(4)

(1) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang- Prabumulih Km. 32, Inderalaya, OI 30662
(2) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(3) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(4) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


Research about sensitivity of Gram-possitive bacteria toward catechin extracted from gambir product has been con-ducted. The results showed that treatment with 6 % catechin extracts affects the growth of Gram-possitive bacteria (Staphylococcus mutans, S. aureus, and B. subtilis). Both S. mutans and S. aureus were inhibited significantly by the extract. Antibacterial activities of (+)-catechin extracted from gambir caused the cell damage irreversibly. Even by ad4bactericidal property. Furthermore, addition of 4, 6, and 8 % (w/v) of the extracts to the media had been carried out toinvestigate the rate of inhibition. The results showed that the  addition of 4 % of the extracts slightly inhibit the Gram- possitive bacteria. The addition of 6 and 8 % of the extract showed that the growth of  both S. mutans and S. aureus decline during one hour, while B. subtillis still resistant to the catechin. It could be concluded that S. mutans was the most sensitive bacteria to the catechin extracted from gambir followed by S. aureus and B. subtilis.

ABSTRAK

Telah dilakukan penelitian tentang sensitivitas bakteri Gram positif terhadap katekin yang diekstraksi dari gambir.Hasil penelitian menunjukkan bahwa perlakuan dengan ekstrak ketekin 6 % mempengaruhi pertumbuhan bakteri Gram positif (Staphylococcus mutans, S. aureus, and B. subtilis). S. mutans dan S. aureus dihambat oleh ekstrak secara nyata. Aktivitas antibakteri ekstrak katekin dari gambir menyebabkan kerusakan sel secara permanen. Sel tetap tidak dapat tumbuh meskipun ke dalam medium ditambahkan MgSO . Hal itu berarti bahwa ekstrak ketein dari gambir mempunyai sifat bakterisidal. Penambahan ekstrak katekin ke dalam medium dengan konsentrasi 4, 6 dan 8 % sudah dilakukan un-tuk melihat laju penghambatan pertumbuhan bakteri. Hasilnya menunjukkan bahwa penambahan 4 % ekstrak ketekin sedikit menghambat pertumbuhan bakteri Gram positif. Penambahan 6 dan 8 % ekstrak ketekin ke dalam medium menyebabkan pertumbuhan S. mutans dan S. aureus menurun setelah satu jam, sedangkan B. subtillis tetap tahan terhadap ekstrak ketekin. Sehingga dapat disimpulkan bahwa S. mutants paling sensitif terhadap ekstrak katekin dari gambir, diikuti oleh S. aureus dan B. subtilis.


Keywords


Gram-possitive bacteria; catechin; gambir

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DOI: https://doi.org/10.22146/agritech.9790

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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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