PENGARUH KONSENTRASI KURKUMIN TERHADAP AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN FILM SELULOSA KURKUMIN - Loe, Delviana Erwita; Yati Adu, Risna Erni; Obenu, Noviana Mery (CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry), 2023)
ABSTRAK : Kerusakan daging selama penyimpanan dapat dipantau dan dicegah menggunakan kemasan pintar yang mengandung senyawa aktif antioksidan dan antibakteri. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kurkumin terhadap aktivitas antibakteri dan antioksidan dari film selulosa kurkumin untuk pengembangan film menjadi kemasan aktif. Metode yang digunakan untuk uji aktivitas antioksidan adalah metode DPPH ( 1.1-difenil-2-pikrilhidrazil ), sedangkan uji aktivitas antibakteri menggunakan metode difusi cakram. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi kurkumin dalam film selulosa-kurkumin meningkatkan % inhibisi sebesar 43,561%. Sedangkan hasil aktivitas antibakteri menunjukkan bahwa peningkatan konsentrasi kurkumin dalam film selulosa-kurkumin meningkatkan diameter zona hambat sebesar 11,375 mm dan 13,375 mm, masing-masing terhadap Escherichia coli dan Staphylococcus aureus . Peningkatan konsentrasi kurkumin dapat meningkatkan aktivitas antibakteri dan antioksidan dari film selulosa kurkumin.   ABSTRACT : Meat damage during storage can be monitored and prevented using smart packaging that contains active antioxidant and antibacterial compounds. This research aims to determine the effect of curcumin concentration on the antibacterial and antioxidant activity of curcumin cellulose films for developing films into active packaging. The method used to test antioxidant activity was the DPPH (1.1-diphenyl-2-picrylhydrazyl) method, while the antibacterial activity test used the disc diffusion method. The results showed that increasing the concentration of curcumin in the cellulose-curcumin film increased the % inhibition by 43.561%. Meanwhile, the results of antibacterial activity showed that increasing the concentration of curcumin in the cellulose-curcumin film increased the diameter of the inhibition zone by 11.375 mm and 13.375 mm, respectively against Escherichia coli and Staphylococcus aureus. Increasing the concentration of curcumin can increase the antibacterial and antioxidant activity of curcumin cellulose films.