دورية أكاديمية
Potensi Antibakteri Minuman Fungsional Tradisional Jawa (Wedang Uwuh) Berdasarkan Variasi Waktu Rebusan
| العنوان: | Potensi Antibakteri Minuman Fungsional Tradisional Jawa (Wedang Uwuh) Berdasarkan Variasi Waktu Rebusan |
|---|---|
| المؤلفون: | Whika Febria Dewatisari, Hariyadi |
| المصدر: | Jurnal Teknologi dan Industri Pangan, Vol 35, Iss 1, Pp 10-26 (2024) |
| بيانات النشر: | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT), 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | antibacterial, traditional functional beverage, wedang uwuh, Food processing and manufacture, TP368-456 |
| الوصف: | Wedang uwuh is a functional beverage prepared by boiling a combination of spices, namely sappan wood, ginger, nutmeg leaves, cinnamon leaves, cloves, and clove leaves. It is reported to have antioxidant, antibacterial, and immune-enhancing properties due to its active compounds. This traditional beverage shows potential in reducing infections caused by Escherichia coli, highlighting the importance of proper preparation methods. The objective of this study was to evaluate the antibacterial activity of wedang uwuh prepared by different boiling duration (5, 10, 15, and 20 min) to determine the optimal time for maximum effectiveness. Phytochemical changes, as indicated by color alterations, were assessed by a descriptive approach while a disc diffusion method was used as an antibacterial assay to measure the inhibition zone diameter against E. coli. Compounds in each treatment were analyzed using GC-MS. Phytochemical screening confirmed the presence of alkaloids, flavonoids, saponins, triterpenoids, and tannins in all variations. Antibacterial testing revealed that boiling for 15 min exhibited the highest activity, with an inhibition zone diameter of 10.43±1.33 mm, reflecting strong antibacterial efficacy. This result significantly differed from the 5 and 10 min treatments. The 5 min boiling treatment demonstrated a smaller inhibition zone with an average diameter of 5.71±1.67 mm, indicating moderate antibacterial activity, but it did not differ significantly from the 10 min treatment. A chemical analysis by GC-MS for the 15 min boiling sample successfully identified 23 compounds, and among these chemicals, hexadecanoic acid was found as the predominant component. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Indonesian |
| تدمد: | 1979-7788 2087-751X |
| العلاقة: | https://journal.ipb.ac.id/index.php/jtip/article/view/46542Test; https://doaj.org/toc/1979-7788Test; https://doaj.org/toc/2087-751XTest |
| DOI: | 10.6066/jtip.2024.35.1.10 |
| الوصول الحر: | https://doaj.org/article/cc999751f44d4a3ab26b87f4a062f7e6Test |
| رقم الانضمام: | edsdoj.999751f44d4a3ab26b87f4a062f7e6 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 19797788 2087751X |
|---|---|
| DOI: | 10.6066/jtip.2024.35.1.10 |