Pengaruh Dua Metode Pengeringan Pada Aktivitas Antibakteri Ashitaba (Angelica keiskei ) Terhadap Streptococcus mutans: Effect of Two Different Drying Methods on Antibacterial Activity of Ashitaba Againts Streptococcus mutans
| Main Authors: | Wirasisya, Dyke Gita, Juliantoni, Yohanes, Hajrin, Wahida |
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| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Universitas Tadulako
, 2018
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| Online Access: |
https://bestjournal.untad.ac.id/index.php/Galenika/article/view/9629 https://bestjournal.untad.ac.id/index.php/Galenika/article/view/9629/8306 |
Daftar Isi:
- The aim of this study was to determine a change that occurs in total phenolic content (TPC) and antibacterial activity of ashitaba (Angelica keiskei) after dried using two different methods : sun and oven drying. The effectiveness of the drying methods was evaluated in term of total phenolic content (TPC) by using spectrophotometric assay with Folin-Ciocalteu reagent and antibacterial activity againts Streptococcus mutans by in vitro macrodilution assay. Oven drying at 60oC possessed high TPC (2,98 ± 0,0935 g EAG/100g) compared to sun drying method (1,72 ± 0,0142 g EAG/100g). Simillar pattern was also observed in antibacterial activity. Oven drying have higher antibacterial activity with the MBC (minimal bactericidal concentration) value of 0,5 mg/mL againts Streptococcus mutans. Therefore, sun drying is not suggested for drying method of ashitaba in terms of total phenolic content and antibacterial activity compared with oven drying methods.