Pengujian Aktivitas Antibakteri Ekstrak Tempe Koro Pedang (Canavalia ensiformis L.) terhadap Escherichia coli dan Staphylococcus aureus

Abstract

Tempeh is a fermented food product usually made from soybean fermented by Rhizopus sp. The objectives of this study were to compare jack bean tempeh characteristics against soybean tempeh and to determine antibacterial activity of jack bean tempeh against Escherichia coli dan Staphylococcus aureus using well diffusion method. The tempeh extraction was conducted by methanol extraction following freezing to separate fatty compound. Characteristic of jack bean tempeh and soybean tempeh were different in moisture content, colour (L and a), and tenderness. The differences in moisture content and tenderness were caused by the difference of soaking time. The colour of jack bean tempeh and soybean tempeh were different because of the beans’s colour. The result showed that jack bean tempeh extracts did not have antibacterial activity against E. coli and S. aureus. Meanwhile, methanol extracts of soybean tempeh from laboratory and market were showed antibacterial activity against S. aureus (7.0 mm and 8.9 mm); but did not have antibacterial activity against E. coli.