Aktivitas Antibakteri dan antioksidan dari Ekstrak Daun Kari (Murayya koeginii) Ditinjau dari Waktu Penyimpanan:

Antibacterial and antioxidant activities of Curry Leaf Extract (Murayya koenigii) Observed Through Storage Time

Abstract

Antioksidan dan antibakteri sangat bermanfaat bagi kesehatan tubuh manusia karena mampu menangkal radikal bebas, mencegah penuaan dini, dan mengontrol terjadinya pembusukan makanan. Aktivitas antioksidan dan antibakteri dapat ditemukan dalam biji- bijian, akar dan daun seperti daun Kari (Murayya koeginii). Berdasarkan uji fitokimia, ekstrak daun kari mengandung senyawa flavonoid, steroid, dan fenolik. Selain itu, ekstrak daun kari mengandung caryophyllene, Phytol, Pyrazine dan vitamin E yang dapat berfungsi sebagai antioksidan dan antibakteri. Penelitian ini bertujuan menentukan aktivitas antibakteri dan antioksidan serta pengaruh lama penyimpanan denga aktivitas antioksidan dari ekstrak daun kari. Pengujian antibakteri menggunakan metode difusi dan aktivitas antioksidan menggunakan metode DPPH dengan konsentrasi 25 ppm, 50 ppm dan 100 ppm dengan waktu penyimpanan hari ke 14, 28 dan 42. Berdasarkan hasil penelitian diperoleh ekstrak daun kari mampu menghambat pertumbuhan bakteri Salmonella typhi, Escherichia coli, Staphylococcus aeureus, dan Staphylococcus epidermidis pada konsentrasi 10%, 20% dan 40%. Daya hambat pertumbuhan bakteri yang baik ditemukan pada konsentrasi 40% dan pada konsentrasi 10% masih memiliki daya hambat antibakteri. Ekstrak daun kari memiliki daya hambat antibakteri yang lebih peka terhadap bakteri gram negatif dibandingkan dengan bakteri gram positif. Aktivitas antioksidan dari ekstrak daun kari sangat kuat meskipun waktu penyimpanan bertambah. Aktivitas antiokasidan yang paling baik dijumpai pada waktu penyimpanan hari ke 14. Semakin lama waktu penyimpanan ekstrak daun kari maka nilai IC 50 semakin bertambah.

Antioxidants and antibacterials are very beneficial for the health of the human body since they can ward off free radicals, prevent premature aging, and control the occurrence of food spoilage. Antioxidant and antibacterial activity can be found in seeds, roots and leaves such as Kari leaves (Murayya koenigii). Based on phytochemical test, curry leaf extract contained flavonoids, steroids, and phenolic compounds. In addition, curry leaf extract contained Caryophyllene, Phytol, Pyrazine and vitamin E which can function as antioxidants and antibacterial. This study aimed to determine the antibacterial and antioxidant activity and the effect of storage time on the antioxidant activity of curry leaf extract. Antibacterial test was conducted using the diffusion method and antioxidant activity using the DPPH method with a concentration of 25 ppm, 50 ppm and 100 ppm with a storage time of days 14, 28 and 42. Based on the research results, curry leaves extract was able to inhibit the growth of Salmonella typhi, Escherichia coli, Staphylococcus aeureus, and Staphylococcus epidermidis at concentrations of 10%, 20% and 40%. The good inhibitory growth of bacteria found at a concentration of 40% and at a concentration of 10% still had antibacterial inhibition. Curry leaf extract had antibacterial inhibition that was more sensitive to gram negative bacteria compared to gram positive bacteria. The antioxidant activity of curry leaf extract was very strong even though the storage time increased. The best antioxidant activity was found at the time of storage on the 14th day. The longer the storage time for curry leaf extract, the higher the IC 50 value.