Efektivitas Ekstrak Etanolik Daun Pepaya (Carica papaya L.) sebagai Pengawet Alami terhadap Karakteristik Fisikokimiawi dan Mikrobiologis Patty Daging Sapi selama Penyimpanan

Dika Wardana Putra, Sari Darmasiwi, S.Si., M.Biotech., Ph.D.

2026 | Skripsi | BIOLOGI

Kerusakan daging sapi akibat pertumbuhan mikroorganisme patogen dan oksidasi menjadi masalah utama dalam industri pangan. Penggunaan pengawet sintetis seperti asam nitrit dan sorbat menimbulkan kekhawatiran kesehatan, sehingga diperlukan alternatif alami yang lebih aman. Daun pepaya (Carica papaya L.) mengandung senyawa bioaktif seperti flavonoid, tanin, alkaloid, saponin, dan terpenoid yang bersifat antioksidan dan antibakteri. Penelitian ini bertujuan menganalisis potensi ekstrak etanolik daun pepaya sebagai pengawet alami terhadap karakteristik fisikokimiawi dan mikrobiologis patty daging sapi selama penyimpanan. Penelitian dilakukan di Laboratorium Mikrobiologi Fakultas Biologi Universitas Gadjah Mada menggunakan metode maserasi. Analisis meliputi rendemen, deteksi fitokimia kualitatif (foam test, FeCl?, Salkowski, AlCl?, dan Wagner), aktivitas antibakteri metode difusi sumuran, oksidasi lipid metode Thiobarbituric Acid Reactive Substances (TBARS), Gas Chromatography–Mass Spectrometry (GC-MS), serta total Bakteri Asam Laktat (BAL) dan total koloni bakteri mesofilik aerobik metode Total Plate Count (TPC). Data dianalisis menggunakan Analysis of Variance (ANOVA) dan Duncan’s Multiple Range Test (DMRT) (p ? 0,05). Hasil menunjukkan rendemen ekstrak sebesar 4,43?ngan kandungan senyawa bioaktif meliputi flavonoid, tanin, saponin, alkaloid, dan terpenoid. Aktivitas antibakteri ekstrak etanolik daun C. papaya L. meningkat seiring konsentrasi, dengan zona hambat tertinggi pada 1 g/mL terhadap Staphylococcus aureus (14,45 mm), Escherichia coli (16,55 mm), dan Salmonella typhi (6,65 mm). GC-MS mengidentifikasi senyawa mayor seperti 4-ethylbenzoic acid, 4-nitrophenyl ester (30,13%), ?-tocopherol-?-D-mannoside (13,67%), dan neophytadiene (10,20%). Nilai malondialdehida (MDA) lebih rendah pada perlakuan ekstrak (0,395 µmol/g NaCl; 1,105 µmol/g natrium benzoat; 1,830 µmol/g dimetil sulfoksida), menunjukkan penghambatan oksidasi lipid. Hingga H6, nilai TPC (6 × 108 CFU/g) dan BAL (5,25 × 108 CFU/g) perlakuan ekstrak etanolik daun pepaya melebihi batas aman Aerobic Plate Count (? 10? CFU/g). Namun demikian, ekstrak tetap menunjukkan potensi sebagai biopreservatif alami karena dapat menekan laju pertumbuhan bakteri dan oksidasi lipid, sehingga berkontribusi dalam memperlambat penurunan kualitas patty daging sapi selama penyimpanan.

Beef spoilage caused by the growth of pathogenic microorganisms and oxidation is a major problem in the food industry. The use of synthetic preservatives such as nitrite and sorbic acid raises health concerns, making safer natural alternatives necessary. Papaya leaves (Carica papaya L.) contain bioactive compounds such as flavonoids, tannins, alkaloids, saponins, and terpenoids, which possess antioxidant and antibacterial properties. This study aims to analyze the potential of the ethanolic extract of papaya leaves as a natural preservative on the physicochemical and microbiological characteristics of beef patties during storage. The study was conducted at the Microbiology Laboratory, Faculty of Biology, Gadjah Mada University, using the maceration method. The analysis included yield, qualitative phytochemical tests (foam test, FeCl?, Salkowski, AlCl?, and Wagner), antibacterial activity using the well diffusion method, lipid oxidation using the Thiobarbituric Acid Reactive Substances (TBARS) method, Gas Chromatography–Mass Spectrometry (GC-MS), as well as total Lactic Acid Bacteria (LAB) and total aerobic mesophilic bacterial colonies using the Total Plate Count (TPC) method. Data were analyzed using Analysis of Variance (ANOVA) and the Duncan’s Multiple Range Test (DMRT) (p ? 0.05). The results showed an extract yield of 4.43% with bioactive compound content including flavonoids, tannins, saponins, alkaloids, and terpenoids. The antibacterial activity of the ethanolic leaves extract of C. papaya L. increased with concentration, with the highest inhibition zones at 1 g/mL against Staphylococcus aureus (14.45 mm), Escherichia coli (16.55 mm), and Salmonella typhi (6.65 mm). GC-MS identified major compounds such as 4-ethylbenzoic acid, 4-nitrophenyl ester (30.13%), ?-tocopherol-?-D-mannoside (13.67%), and neophytadiene (10.20%). Malondialdehyde (MDA) levels were lower in the extract treatments (0.395 µmol/g NaCl; 1.105 µmol/g sodium benzoate; 1.830 µmol/g dimethyl sulfoxide), indicating inhibition of lipid oxidation. Through Day 6, the TPC (6 × 108 CFU/g) and BAL (5.25 × 108 CFU/g) values for the ethanolic extract of papaya leaves treatment exceeded the safe Aerobic Plate Count limit (? 10? CFU/g). Nevertheless, the extract still demonstrated potential as a natural biopreservative because it could inhibit bacterial growth and lipid oxidation, thereby helping to slow the deterioration of beef patty quality during storage.

Kata Kunci : antibakteri, biopreservatif, Carica papaya L., daging, sapi/ antibacterial, biopreservative, Carica papaya L., beef, cow