Potensi Antimikroba Daun Tin (Ficus carica) terhadap Staphylococcus aureus dan Pseudomonas aeruginosa serta Aplikasinya pada Produk Bakso

Abstract

In Indonesia there are many abuse of formaline use in meatball. This study was conducted to explore antimicrobial activity of fig leaf and to find alternative of preservation technology which is effective and safe especially for meatball. Fig leaf has been used as medicine for various health problems but its application in food has not been widely explored. Based on the extraction with maceration method, extraction of fig leaf using ethanol as solvent showed a higher yield than using hexane. Based on the well diffusion assay, in Staphylococcus aureus plate the greatest inhibition diameter was found by 10%(w/v) or 100 mg/ml ethanol extract i.e 8.07 mm and the smallest by 10%(w/v) or 100 mg/ml hexane extract i.e 3.86 mm. In Pseudomonas aeruginosa plate the inhibition diameter of ethanol and hexane extract were 5.70 mm and 4.97 mm respectively. The minimum inhibition concentration of ethanol fig leaf extract against Staphylococcus aureus was 10 mg/ml or 10% (w/v). Therefore ethanol fig extract was applied in meatball with two treatments i.e. mixing and boiling. The concentration of ethanol fig leaf extract which was applied were 3, 5, 10(%). Based on Total Staphylococcus aureus counts, extract from both of treatments (5% and 10%) could reduce S. aureus in meatball till 6 hours at room temperature. Extract by mixing treatment could reduce S. aureus more than extract by boiling treatment. The most effective concentration from ethanol fig leaf extract was 5% (w/w) by boiling treatment. It could extend meatball’s shelf life till 72 hours in room temperature.