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PENGARUH MINYAK SACHA INCHI (Plukenetia volubilis L.) TERHADAP PERTUMBUHAN Lactobacillus bulgaricus DAN UJI DAYA HAMBAT TERHADAP Escherichia coli
Sacha Inchi Oil (SIO) is a functional food that contains fatty acids that are good for consumption as an alternative in improving health. This study was conducted to see effect giving SIO on the growth of L. bulgaricus in the body and to observe effect of giving L. bulgaricus in combination with SIO as an antibacterial. The growth test of L. bulgaricus was carried out by counting the colonies using a total plate count. Determination of the antibacterial activity of L. bulgaricus using paper disc diffusion method. SIO made using cold pressed method. The physicochemical properties of SIO were free fatty acids (4.34%), peroxide value (18.13 meq/kg), refractive index (1.4620), and saponification value (187.70 mg KOH/g). The fatty acid components tested using GCMS with the highest concentrations linoleic acid (C18:2) (92.91%) and palmitic acid (C16:0) (7.09%). The SIO concentrations used in the bacterial growth test were 1%, 5%, 10%, 15%. The number of colonies in the four tests was 5.15 x 108, 3.24 x 108, 2.70 x 108, 2.44 x 108 and positive control 5.43 x 108 , negative control 5.36 x 108. The best concentration is 1% concentration and from statistical processing results show that SIO does not significantly stimulate the growth of probiotics. Testing the antibacterial activity of L. bulgaricus with three concentrations (10%, 50%, 100%) and compared with positive controls, namely ciprofloxacin and synbio and negative controls, namely DMSO 10%. The best combination SIO and metabolites was at 100% metabolite concentration with an inhibition zone of 6.33 ± 1.26 mm. The antibacterial activity L. bulgaricus before and after being added with SIO showed a significant difference where the p value
Inventory Code | Barcode | Call Number | Location | Status |
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2207002807 | T76781 | T767812022 | Central Library (Referens) | Available but not for loan - Not for Loan |
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