Aktivitas Antibakteri Face Spray Berbasis Whey Keju Mozarella dengan Penambahan Ekstrak Kulit Nanas (Ananas comosus)

Abstract

Penelitian ini bertujuan menganalisis aktivitas antibakteri pada face spray berbasis whey keju mozarella dengan penambahan ekstrak kulit nanas (Ananas comosus) pada taraf yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan penambahan ekstrak kulit nanas pada hidrolisat whey dengan empat taraf berbeda yaitu 0%, 2,5%, 5%, dan 10%. Perlakuan penambahan ekstrak kulit nanas pada hidrolisat whey dilakukan sebanyak tiga kali pengulangan. Data tersebut dianalisis dengan metode analisis ragam (ANOVA). Hidrolisat terbaik digunakan untuk membuat formulasi face spray dengan konsentrasi penambahan 0%, 5%, 10%, dan 15%. Hasil uji antibakteri face spray dianalisis secara deskriptif. Aktivitas antibakteri hidrolisat whey menunjukkan hidrolisat whey dengan penambahan 10% ekstrak kulit nanas (P3) merupakan hidrolisat terbaik dalam menghambat pertumbuhan bakteri Bacillus cereus, Propionibacterium acnes, Staphylococccus aureus, Staphylococccus epidermidis, dan Eschericia coli. Hidrolisat whey dengan penambahan ekstrak kulit nanas memiliki zona hambat yang lebih besar dibandingkan whey tanpa penambahan ekstrak kulit nanas karena whey mengalami hidrolisis protein yang mampu meningkatkan aktivitas antibakteri. Berdasarkan hasil uji antibakteri formulasi face spray menunjukkan bahwa face spray dengan penambahan hidrolisat 10% kulit nanas sebanyak 15% (F3) memiliki daya hambat terbaik pada bakteri Propionibacterium acnes, Staphylococccus aureus, dan Eschericia coli.

This study aims to analyze the antibacterial activity of mozzarella cheese whey based face spray with the addition of pineapple peel extract (Ananas comosus) at different levels. This research used a completely randomized design (CRD) with the treatment of adding pineapple peel extract to the whey hydrolyzate with four different levels, namely 0%, 2.5%, 5% and 10%. The treatment of adding pineapple peel extract to the whey hydrolyzate was carried out three times. The data was analyzed using the analysis of variance (ANOVA) method. The antibacterial activity of whey hydrolyzate shows that whey hydrolyzate with the addition of 10% pineapple peel extract is the best hydrolyzate in inhibiting the growth of Bacillus cereus, Propionibacterium acnes, Staphylococcus aureus, Staphylococccus epidermidis, and Eschericia coli. Whey hydrolyzate with the addition of pineapple peel extract has a larger zone of inhibition than whey without the addition of pineapple peel extract because the whey undergoes protein hydrolysis which can increase antibacterial activity. The best hydrolyzate is used to make face spray formulations with additional concentrations of 0%, 5%, 10% and 15%. The antibacterial test results were analyzed descriptively. Based on the antibacterial test results of the face spray formulation, it shows that face spray with addition 10% pineapple peel hydrolyzate as much as 15% (F3) has the best inhibitory power on the Propionibacterium acnes, Staphylococcus aureus, and Eschericia coli.