STUDI POTENSI TANAMAN TEBU IRENG (Saccharum officinarum L.) SEBAGAI ANTIOKSIDAN DAN ANTIMIKROBA

Putri Sri Andila, I Putu Agus Hendra Wibawa, I Nyoman Lugrayasa, Wawan Sujarwo
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Abstract

Tebu ireng (Saccharum officinarum L.) merupakan jenis tebu lokal yang memiliki ciri khusus yaitu warna batangnya yang hitam.Secara tradisional tebu ireng dimanfaatkan sebagai obat penyakit diabetes.Selain dapat dimanfaatkan secara tradisional sebagai obat diabetes, diyakini tebu ireng masih banyak menyimpan manfaat lain yang belum banyak diketahui. Studi ini dilakukan untuk mengetahui efektivitas ekstrak tebu ireng sebagai antioksidan dan antimikroba, ditinjau dari beberapa bagian tanamannya. Proses ekstraksi menggunakan metode maserasi dengan pelarut methanol, uji aktivitas antioksidan dilakukan dengan metode DPPH free radical scavenger menggunakan spektrofotometer UV-Vis. Pengujian aktivitas antimikroba dilakukan dengan menggunakan metode difusi agar (Kirby-Bauer disc diffusion method). Hasil studi menunjukkan bahwa tebu ireng memiliki kemampuan sebagai antiokidan.Tingkat kepekatan warna dari tebu ireng berkorelasi dengan aktifitas antiokidannya.Ekstrak dari keseluruhan bagian tanaman tebu ireng efektif untuk menghambat pertumbuhan bakteri Staphylococcus aureus, Salmonella typhimurium, Pseudomonas aeruginosa dan Streptococcus mutans, namun tidak efektif menghambat pertumbuhan jamur Candida albicans.Tebu ireng mengandung pigmen Antosianinserta kaya akan serat pangan .

Keywords

Bakteri, DPPH, IC50, antosianin, serat pangan

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