Kandungan Fenolik Sambal Bawang dan Aktivitas Antimikrobanya terhadap Bakteri Patogen Bawaan Pangan

Abstract

Sambal bawang mengandung berbagai senyawa fitokimia seperti kapsaisinoid, allicin, kuersetin, dan saponin yang berpotensi sebagai antibakteri alami. Penelitian ini bertujuan mengkaji kadar total fenolik dan aktivitas antimikroba ekstrak etanol sambal bawang terhadap bakteri indikator Escherichia coli, dan bakteri patogen Bacillus cereus dan Staphylococcus aureus. Sampel yang digunakan meliputi ekstrak dari cabai merah, sambal bawang segar, dan sambal bawang tumis. Formula sambal bawang meliputi bawang merah 12 g, bawang putih 10 g, cabai merah besar 15 g, cabai rawit merah 10 g, dan minyak 50 mL. Ekstraksi dilakukan dengan etanol 70% menggunakan metode maserasi dan sonikasi. Kadar total fenolik diukur menggunakan metode Folin–Ciocalteu, sedangkan aktivitas antibakteri diuji dengan metode difusi sumur. Hasil menunjukkan kadar total fenolik tertinggi ditemukan pada ekstrak cabai merah besar (3,31 ± 0,37 mg GAE/g BK), sambal bawang segar (0,47 ± 0,04 mg GAE/g BK) dan sambal bawang tumis (0,27 ± 0,04 mg GAE/g BK). Hasil analisis statistik kadar total fenolik menunjukkan adanya perbedaan nyata (p < 0,05) antar ketiga sampel. Namun demikian, ketiga ekstrak tersebut tidak menunjukkan zona hambat terhadap ketiga bakteri uji, yang mengindikasikan bahwa konsentrasi fenolik belum cukup untuk menghasilkan efek antibakteri. Penelitian lanjutan diperlukan dengan fraksinasi atau pelarut yang dapat meningkatkan konsentrasi fenolik ekstrak agar memberikan efek penghambatan.

Sambal bawang contains phytochemicals such as capsaicinoids, allicin, quercetin, and saponins, with potential antibacterial properties. This study evaluated the total phenolic content and antimicrobial activity of ethanol extracts of sambal bawang against Escherichia coli, Bacillus cereus, and Staphylococcus aureus. The samples consisted of red chili pepper extract, fresh sambal bawang extract, and sautéed sambal bawang extract. The sambal bawang formulation included shallots (12 g), garlic (10 g), large red chili peppers (15 g), red bird’s eye chili peppers (10 g), and oil (50 mL). Extraction was performed using 70% ethanol through maceration and sonication. Total phenolic content was determined using the Folin–Ciocalteu method, while antibacterial activity was assessed using the agar well diffusion method. The results showed that red chili extract had the highest total phenolic content (3.31 ± 0.37 mg GAE/g DW), followed by fresh sambal bawang (0.47 ± 0.04 mg GAE/g DW) and sautéed sambal bawang (0.27 ± 0.04 mg GAE/g DW). Significant differences among samples were observed (p < 0.05). However, none of the extracts exhibited inhibition zones against the tested bacteria, indicating that the phenolic concentrations were insufficient to exert antibacterial activity under these conditions. Further studies are required to increase phenolic concentrations to achieve inhibitory effects.