AKTIVITAS PENGHAMBATAN BAKTERI PEMBENTUK HISTAMIN DAN ANTIOKSIDAN KAPANG ENDOFIT KUNYIT YANG BERPOTENSI SEBAGAI PENGAWET ALAMI
Abstract
Microorganisms activity and oxidation process can contribute to food spoilage occurrence. Natural source that have antimicrobial activity and antioxidant are potential as a natural preservative. The aims of this study are to investigate the endophytic fungi from turmeric plant which have antibacterial toward histamine-producing bacteria and antioxidant activity. Antibacterial activity of histamine-producing bacteria was done by paper disc diffusion, whereas the antioxidant activity was performed by free radical scavenging method. In the paper disc diffusion method were obtained 3 isolates which have the highest diameter of inhibition at concentration of 20.000 ppm: from root (15 mm), flower (14 mm) and rhizome (13 mm). Also at the antioxidant assay, the lowest IC50 values were isolates from root (39,52 ppm), flower (157,93 ppm) and rhizome (96 ppm). Endophytic fungi from root, flower and rhizome had antimicrobial and antioxidant activity thus they could potentially used as a natural food preservative.
Keywords: antibacterial, antioxidant, endophyte, preservative, turmeric
ABSTRAK
Aktivitas mikroorganisme dan proses oksidasi dapat menyebabkan kerusakan pangan. Bahan alam yang mempunyai aktivitas sebagai antimikroba dan antioksidan berpotensi sebagai bahan pengawet alami. Penelitian ini bertujuan untuk mengetahui kapang endofit asal tanaman kunyit yang memiliki aktivitas antibakteri penghasil histamin dan antioksidan. Aktivitas antibakteri penghasil histamin dilakukan dengan menggunakan metode difusi cakram kertas, sedangkan aktivitas antioksidan dilakukan dengan metode peredaman radikal bebas. Pada metode difusi cakram kertas didapatkan 3 isolat yang memiliki diameter daya hambat tertinggi sampai konsentrasi 20.000 ppm yaitu berasal dari akar (15 mm), bunga (14 mm) dan rimpang (13 mm). Pada uji antioksidan didapatkan nilai IC50 terendah yaitu isolat yang berasal dari akar (39,52 ppm), bunga (157,93 ppm) dan rimpang (96 ppm). Isolat kapang endofit yang berasal dari akar, bunga dan rimpang memiliki aktivitas antimikroba dan antioksidan sehingga berpotensi digunakan sebagai bahan pengawet makanan alami.
Kata kunci: antibakteri, antioksidan, endofit, kunyit, pengawet
Keywords
Full Text:
PDFReferences
Akowuah, G.A., Ismail, Z., Norhayati, I., & Sadikun, A. (2005). The effects of different extraction solventas of varying polarities of polyphenols of Orthosiphon stamineus and evaluation of the free radical-scavenging activity. Food Chemistry, 93(2), 311-317.
Bustanussalam, Rachman, F., Septiana, E., Lekatompessy, S.J.R., Widowati, T., Sukiman, H.I., & Simanjuntak, P. (2015). Screening for endophytic fungi from turmeric plant (Curcuma longa L.) of Sukabumi and Cibinong with potency as antioxidant compounds producer. Pakistan Journal of Biological Sciences, 18(1), 42-45.
Chen, Y., Xie, M.Y., Nie, S.P., Li, C., & Wang, Y.X. (2008). Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum. Food Chemistry, 107, 231-241.
Contini, C., Alvarez, R., O’Sullivana, M., Dowling, D.P., Gargan, S.O., & Monahan, F.J. (2014). Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sciece, 96, 1171-1176.
Cui, J.L., Guo, T.T, Ren, Z.X., Zhang, N.S., & Wang, M.L. (2015). Diversity and antioxidant activity of culturable endophytic fungi from Alpine plants of Rhodiola crenulata, R. angusta, and R. sachalinensis. PLOS ONE, 10(3), e0118204.
Davis,W.W., & Stout, T.R. (1971). Disc plate method of microbiological antibiotic assay:I. factors influencing variability and error 1. Applied Microbiology, 22, 659-665.
Deba, F., Xuan, T.D., Yasuda, M., & Tawata, S. (2008). Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. Var. Radiata. Food Control, 19, 346-352.
Erminawati, & Naufalin R. (2013). Sifat fisikokimia dan aktivitas antioksidan sarang semut (Myrmecodia pendans) sebagai pengawet alami panga. Dalam Anonimous (Eds.), Seminar PATPI: Peran teknologi dan industry pangan untuk percepatan tercapainya kedaulatan pangan Indonesia (hal. 229-243). Jember: PATPI cabang Jember.
Falowo, A.B., Fayemi, P.O., & Muchenje, V. (2014). Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review. Food Research International, 64, 171-181.
Gupta, C., Prakash, D., & Gupta, S. (2014). Studies on the antimicrobial activity of Tamarind (Tamarindus indica) and its potential as food bio-preservative. International Food Research Journal, 21, 2437-2441.
Hallmann, J., Quadt-Hallmann, A., Mahaffee, W.F., & Kloepper, J.W. (1997). Bacterial endophytes in agricultural crops. Canadia Journal of Microbiology, 43, 895-914.
Indriati, N., Rispayeni, & Heruwati, E.S. (2006). Studi bakteri pembentuk histamin pada ikan kembung peda selama proses pengolahan. Jurnal Penelitian Perikanan Indonesia, 1(2), 117–123.
Kim, D.H., Kim, K.B.W.R., Cho, J.Y., & Ahn, D.H. (2014). Inhibitory effects of brown algae extracts on histamine production in mackerel muscle via inhibition of growth and histidine decarboxylase activity of Morganella morganii. Journal of Microbiology and Biotechnology, 24(4), 465-474.
Kusmawarti, A., & Indriati, N. (2008). Daya hambat ekstrak bahan aktif biji picung (Pangium edule Reinw.) terhadap pertumbuhan bakteri penghasil histamin. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 3, 29-35.
Li, J.J., Song, Y.C., & Tan, R.X. (2004). A potent feed preservative candidate produced by Calcarisporium sp., an endophyte residing in stargrass (Cynodon dactylon). Journal of Applied Microbiology, 96: 352-358.
Lucera, A., Costa, C., Conte, A., & Del Nobile, M.A. (2012). Food application of natural antimicrobial compounds. Frontiers in Microbiology, 3, 1-13.
Mangunwardoyo, W., Sophia, R.A., & Heruwati, E.S. (2007). Seleksi dan pengujian aktivitas enzim L-Histidine Decarboxylase dari bakteri pembentuk histamine. Makara Sains, 11(2), 104-109.
Minami, H., Kinoshita, M., Fukuyama, Y., Kodama, M., Yoshizawa, T., Sugiura, M., Nakagawa, Y., & Tago, H. (1994). Antioxidant xanthones from Garcinia subelliptica. Phytochemistry, 36(2), 501-506.
Niven, C.F., Jeffrrey, M.B., & Corlett, D.A. (1981). Differential plating medium for quantitative detection of histamine producing bacteria. Applied and Environmental Microbiology, 41(1), 321–322.
Purwani, E., & Muwakhidah. (2008). Efek berbagai pengawet alami sebagai pengganti formalin terhadap sifat organoleptik dan masa simpan daging dan ikan. Jurnal Penelitian Sains dan Teknologi, 9, 1-14.
Sant’Ana, A.S., Franco, B.D.G.M., & Schaffner, D.W. (2014). Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil. Food Control, 42, 1-8.
Sashikumar, J.M., Maheshu, V., & Jayadev, R. (2009). In vitro antioxidant activity of methanolic extract of Berberia tinctona Lesch root and root bark. India Journal of Herbal Medicine and Toxicology, 3(2), 53-58.
Septiana, E. (2014). Keragaman cendawan endofit asal tanaman kunyit (Curcuma longa) dan aktivitas penghambatannya terhadap pembentukan histamin. Tesis. Institut Pertanian Bogor, Bogor.
Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P., & Gargova, S. (2007). Antioxidant activity of a ginger extracts (Zingiber officinale). Food Chemistry, 102(3), 764-770.
Strobel, G., & Daisy, B. (2003). Bioprospecting for microbial endophytes and their natural products. Microbiology and Molecular Biology Reviews, 67, 491-502.
Suhaj, M. (2006). Spice antioxidants isolation and their antiradical activity: a review. Journal of Food Composition and Analysis, 19(6-7), 531-537.
Taechowisan, T., Lu, C., Shen, Y., & Lumyong, S. (2005). 4-Arylcoumarins from endophytic Streptomyces aureofaciens CMUAc130 and their antifungal activity. Annals of Microbiology, 55, 63-66.
Tiwari, V., Shanker, R., Srivastava, J., & Vanker, P.S. (2006). Change in antioxidant activity of spices-turmeric and ginger on heat treatment. Electronic Journal of Environmental, Agriculture and Food Chemistry, 5(2), 1313-1317.
Winnett, V., Boyer, H., Sirdaarta, J., & Cock, I.E. (2014). The potential of Tasmania lanceolata as a natural preservative and medicinal agent: antimicrobial activity and toxicity. Pharmacognosy Communications, 4, 42-52.
Ye, C.L., Dai, D.H., & Hu, W.L. (2013). Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.). Food Control, 30, 48-53.
DOI: http://dx.doi.org/10.36974/jbi.v7i1.700
Refbacks
- There are currently no refbacks.
BIOPROPAL Industri
Published by :
Institute for Industrial Research and Standardization (Baristand Industri) in Pontianak
Agency for Industrial Research and Development, Ministry of Industry
Jl. Budi Utomo No. 41 Pontianak, West Kalimantan, Indonesia
Tel / Fax : +62 561 881393, 881533
email : biopropal.industri@gmail.com
BIOPROPAL Industri indexed in:
