ANALISIS KUALITATIF DAN KUANTITATIF ASAM LEMAK DAN UJI ANTIBAKTERI SERTA ANTIJAMUR DARI EKSTRAK BUAH MENGKUDU (Morinda citrifolia Linn)
Daftar Isi:
- The qualitative and quantitative analysis of fatty acids with antibacterial and antifungal of noni fruit extract (M. citrifolia L.) have been conducted. The method performed as follow; the maceration extraction from 150 grams noni fruit powder using mix solvent of n-hexane:isopropyl alcohol (3:2) to produce 8.1 grams of macerate. The fatty acids analysis using gas chromatography. The instrument gas chromatography was using DB23 capillary coloumn, temperature of 120°C to 230°C, helium carrier gas with flow velocity 1 kg/cm2 also hydrogen and oxygen as flame gas with flow velocity 0.5 kg/cm2 . Gas chromatography analysis of noni fruit extract resulted saturated and unsaturated fatty acids, such as caprylic, capric, lauric, palmitic, heptadecanoic, stearic, cis-9-oleic, linoleic, linolenic and arachidic, with the highest consentrate of caprylic acids 715.3 mg/100 grams noni extract. Anti microbial test of noni fruit extract using the disk diffusion or paper disk on peptone dextrose agare at concentration (V/V) 2.5%; 5%; 7.5% and 10%. The most effective inhibition zone was at 10% from E. coli, S. aureus, C. tropicalis and S. cerevisiae with the value of 17.25mm; 27m; 17.25mm and 20.75mm respectively. The result indicated that inhibition rate of noni fruit extract is categorized as strong.