Aktivitas Antijamur dan Antibakteri Minyak Atsiri Daun Kenikir (Cosmos Caudatus Kunth) Terhadap Mikroba Patogen Pangan

NUR AFNI OKTRI FIANA, Dr. rer. nat. Lucia Dhiantika Witasari S.Farm., Apt., M.Biotech.;Sari Darmasiwi, S.Si., M.Biotech.

2023 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Keamanan pangan perlu diperhatikan untuk menghindari terjadinya foodborne diseases. Kenikir (Cosmos caudatus Kunth) merupakan tanaman yang mudah tumbuh di Indonesia. Daun kenikir mengandung senyawa aktif flavonoid, polifenol, saponin, tanin, alkaloid, dan minyak atsiri. Senyawa tersebut sangat berpotensi sebagai pengawet alami dalam bidang pangan karena bersifat sebagai antimikroba. Penelitian ini bertujuan untuk mengetahui aktivitas antifungi dan antibakteri minyak atsiri daun kenikir terhadap mikrobia patogen pangan, yaitu Aspergillus niger FNCC 6114 dan Aspergillus flavus FNCC 6181, serta bakteri Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, dan Staphylococcus aureus ATCC 25923. Penelitian dilakukan dengan metode difusi sumuran dan cakram kertas untuk mengetahui besaran zona hambat. Kemudian, dilakukan pengujian Minimum Inhibitory Consentration (MIC) menggunakan metode microdilution, lalu uji Minimum Fungicidal Consentration (MFC) untuk jamur dan Minimum Bactericidal Consentration (MBC) untuk bakteri. Hasil penelitian menunjukan bahwa A. niger dan A. flavus lebih sensitif terhadap minyak atsiri daun kenikir daripada bakteri. Bakteri Gram-positif lebih sensitif terhadap minyak atsiri daun kenikir daripada bakteri Gram-negatif. Nilai MIC terhadap A. niger FNCC 6114 dan A. flavus FNCC 618 berturut-turut adalah 6,25 microliter/mL dan 12,5 microliter/mL dnegan nilai MFC sebesar 50 microliter/mL pada kedua jamur tersebut. Kemudian, nilai MIC dan MBC berturut-turut sebesar 62,5 microliter/mL dan 500 microliter/mL terhadap E. coli ATCC 25922 dan P. aeruginosa ATCC 27853, serta microliter/mL dan 250 microliter/mL terhadap S. aureus ATCC 25923. Kesimpulan penelitian ini yaitu minyak atsiri daun kenikir memiliki kemampuan antifungi dan antibakteri untuk mikrobia patogen pangan dan memiliki potensi untuk menjadi pengawet makanan.

Food safety needs more concerns to decrease foodborne diseases. Kenikir (Cosmos caudatus Kunth) plant is commonly found in Indonesia. Leaves of kenikir have active compounds such as flavonoids, polyphenols, saponins, tannins, alkaloids, and essential oil. Therefore, kenikir leaves have the potential to be used as natural antimicrobial preservative in food products. The aims of this study was to determine the antifungal and antibacterial activities of kenikir leaf essential oil against food pathogen Aspergillus niger FNCC 6114, Aspergillus flavus FNCC 6181, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Staphylococcus aureus ATCC 25923. Diameter zone of inhibition of kenikir leaf essential oil against bacteria and fungi was conducted using Kirby-Bauer disk diffusions method. The Minimum Inhibitory Concentration (MIC) test were evaluated use microdilution method and then evaluated Minimum Bactericidal Concentration (MBC) for bacteria and Minimum Fungicidal Concentration (MFC) for fungi. The results showed that A. niger and A. flavus were more sensitive to kenikir leaf essential oil than the bacterial strains. In addition, Gram-positive bacteria was more sensitive to kenikir leaf essential oil than Gram-negative bacteria. MIC against A. niger and A. flavus was 6,25 microliter/mL and 50 microliter/mL. MFC against both fungi was 50 microliter/mL. MIC and MBC value of 31,25 and 250 microliter/mL respectively were obtained for S. aureus ATCC 25923. Furthermore, MIC and MBC against E. coli ATCC 25922 and P. aeruginosa ATCC 27853 were 62,5 microliter/mL and 500 microliter/mL. Therefore, Kenikir leaf essential oil showed antimicrobial activity against food pathogen and therefore could be applied as food preservative.

Kata Kunci : antifungi, antibakteri, minyak atsiri daun kenikir, Aspergillus niger FNCC 6114, Aspergillus flavus FNCC 6181, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Staphylococcus aureus ATCC 25923, MIC, MFC, MBC