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Pemanfaatan Kulit Buah Kakao sebagai Antibakteri Escherichia coli dan Staphylococcus aureus

BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) · Vol. 6 No. 2 (2019) · pp. 1017–1026

DOI
10.33772/biowallacea.v6i2.9009
ISSN
2685-6360, 2355-6404
Published
2019-11-06
Publisher
University of Halu Oleo
Language
eng
License
creativecommons.org/licenses/by/4.0

Abstract

The Cocoa pod husk (CPH) is a processed cocoa fruit waste, containing lignocellulosic biomass which can be pyrolysis to produce liquid smoke. The purpose of this study was to obtain antibacterial material from liquid smoke using the CPH pyrolysis method. This research method includes: preparation by drying the CPH raw materials for 5-7 days and then chopping the CPH sample dry. Furthermore, the pyrolysis process is carried out at 385-500 °C with a heating flow rate of 6 °C/min. The liquid smoke crude obtained is filtered and distilled fractionated to produce clearer liquid smoke. Analysis of Total Phenolic Content (TPC) of liquid smoke was carried out by the Folin-Ciocalteu (FC) method using gallic acid standards and Ultraviolet-Visible spectrophotometer instruments at maximum wavelength (λmax) 765 nm. The CPH liquid smoke antibacterial test was carried out using a dilution method with variations in liquid smoke concentrations of 5, 7, 10and 15%. The TPC of CPH liquid smoke is 1.035 g / L.The spectrogram analysis of Gas Chromatography-Mass spectroscopy (GC-MS) of CPH liquid smoke shows the presence of compounds:acetic acid, Methyl glyoxal,Pyridine, 4-methyl- pyridine, 4-[2(methylamino)ethyl]- Phenol.The results of the analysis of the minimum inhibitory concentration (MIC) of CPH liquid smoke against Escherichia coli and Staphylococcus aureus bacteria were obtained at a concentration of 15%.This study shows that pyrolysis extraction can be used as a technique for obtaining extracts of phenolic compounds from CPH and is promising for safe antibacterial agents.Keywords: CPH, liquid smoke, pyrolysis, Phenolic, antibacterial.Abstrak Kulit buah kakao (KBK) merupakan limbah hasil olahan buah kakao, mengandung biomassa lignoselulosa yang dapat dipirolisis menghasilkan asap cair.Tujuan penelitian ini untuk mendapatkan zat antibakteri dari asap cair dengan metode pirolisis KBK. Metode penelitian ini meliputi: preparasi dengan pengeringan bahan baku KBK selama 5-7 hari kemudian dilakukan pencacahan sampel KBK kering. Selanjutnya, Proses pirolisis dilakukan pada suhu 385-500°C dengan kecepatan alir pemanasan 6°C/menit.Crude asap cair yang diperoleh difiltrasi dan didestilasi fraksinasi untuk menghasilkan asap cair yang lebih jernih. AnalisisTotal Phenolic Content (TPC) asap cair dilakukan dengan metode Folin-Ciocalteu (FC) menggunakan standar asam galat dan instrumen spektrofotometer Ultraviolet-Visible pada panjang gelombang maksimum (λmaks) 765 nm. Uji antibakteri asap cair KBK dilakukan menggunakan metode dilusi dengan variasi konsentrasi asap cair yaitu 5, 7, 10dan 15%. TPC asap cair KBK sebesar 1,035 g/L.Analisis spectrogram Gas Chromatography-Mass spectroscopy (GC-MS) asap cair KBK menunjukkan adanya senyawa: asam asetat, metil glioksal, piridin, 4-metil-piridin, 4-[2(metilamino) etil]-fenol. Hasil analisiskonsentrasi hambat minimum (KHM) asap cairKBKterhadap bakteri Escherichia coli dan Staphylococcus aureus didapatkan pada konsentrasi 15%.Studi ini menunjukkan bahwa ekstraksi pirolisis dapat digunakan sebagai teknik untuk memperoleh ekstrak senyawa fenolik dari CPH dan menjanjikan untuk bahan antibakteri yang aman.Kata kunci: KBK, asap cair, pirolisis, fenolik, antibakteri.

Keywords

Collaboration network of the authors

40 authors · 90 co-authorship links · 1 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • University of Indonesia
  • Syarif Hidayatullah State Islamic University Jakarta
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur Arfa YantiAffiliation unknown2
Alimin AliminSyarif Hidayatullah State Islamic University Jakarta2
La AgusuAffiliation unknown2
Halimahtussadiyah HalimahtussadiyahAffiliation unknown2
Halimahtussaddiyah RitongaAffiliation unknown2
Fitri Handayani HAffiliation unknown2
Muhammad FajarUniversity of Indonesia2
w. WatiAffiliation unknown1
W.S. IlmawatiAffiliation unknown1
Erzam S HasanAffiliation unknown1
Wa AmiraAffiliation unknown1
E.S. HasanAffiliation unknown1
J. ArsyadAffiliation unknown1
Fahyuddin FahyuddinAffiliation unknown1
Hasniar SanawingAffiliation unknown1
Saefuddin SaefuddinUniversitas Halu Oleo1
Andi SatrianiAffiliation unknown1
Ida UsmanAffiliation unknown1
Waode Sukmawati ArsyadAffiliation unknown1
Sartina ButonAffiliation unknown1
Wa Ode Nurhidayah SalfiAffiliation unknown1
Novi NurdiyantiAffiliation unknown1
Laode Abdul KadirAffiliation unknown1
Andi Laila NugrawatyAffiliation unknown1
Thamrin AzisAffiliation unknown1
La Ode Muhammad DarusmanAffiliation unknown1
Andi SeptianaUniversitas Halu Oleo1
Lina LestariUniversitas Halu Oleo1
La Ode AhmadAffiliation unknown1
Rasas RayaAffiliation unknown1
Wa Ode Tuti AsndarAffiliation unknown1
SRI WAHYUNIAffiliation unknown1
Sitti AskamaAffiliation unknown1
Ansharullah AnsharullahUniversitas Halu Oleo1
Reski AwaliahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/wallacea/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Pemanfaatan Kulit Buah Kakao sebagai Antibakteri Escherichia coli dan Staphylococcus aureus</dc:title>
	<dc:creator>Mashuni, Mashuni</dc:creator>
	<dc:creator>Kadidae, La Ode</dc:creator>
	<dc:creator>Jahiding, M.</dc:creator>
	<dc:creator>Dermawan, Muh. Aksan</dc:creator>
	<dc:creator>Hamid, Fitri Handayani</dc:creator>
	<dc:subject xml:lang="en-US">Genetic and Biotechnology</dc:subject>
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	<dc:description xml:lang="en-US">The Cocoa pod husk (CPH) is a processed cocoa fruit waste, containing lignocellulosic biomass which can be pyrolysis to produce liquid smoke. The purpose of this study was to obtain antibacterial material from liquid smoke using the CPH pyrolysis method. This research method includes: preparation by drying the CPH raw materials for 5-7 days and then chopping the CPH sample dry. Furthermore, the pyrolysis process is carried out at 385-500 °C with a heating flow rate of 6 °C/min. The liquid smoke crude obtained is filtered and distilled fractionated to produce clearer liquid smoke. Analysis of Total Phenolic Content (TPC) of liquid smoke was carried out by the Folin-Ciocalteu (FC) method using gallic acid standards and Ultraviolet-Visible spectrophotometer instruments at maximum wavelength (λmax) 765 nm. The CPH liquid smoke antibacterial test was carried out using a dilution method with variations in liquid smoke concentrations of 5, 7, 10and 15%. The TPC of CPH liquid smoke is 1.035 g / L.The spectrogram analysis of Gas Chromatography-Mass spectroscopy (GC-MS)  of CPH liquid smoke shows the presence of compounds:acetic acid, Methyl glyoxal,Pyridine, 4-methyl- pyridine,  4-[2(methylamino)ethyl]- Phenol.The results of the analysis of the minimum inhibitory concentration (MIC) of CPH liquid smoke against Escherichia coli and Staphylococcus aureus bacteria were obtained at a concentration of 15%.This study shows that pyrolysis extraction can be used as a technique for obtaining extracts of phenolic compounds from CPH and is promising for safe antibacterial agents.Keywords: CPH, liquid smoke, pyrolysis, Phenolic, antibacterial.Abstrak Kulit buah kakao (KBK) merupakan limbah hasil olahan buah kakao, mengandung biomassa lignoselulosa yang dapat dipirolisis menghasilkan asap cair.Tujuan penelitian ini untuk mendapatkan zat antibakteri dari asap cair dengan metode pirolisis KBK. Metode penelitian ini meliputi: preparasi dengan pengeringan bahan baku KBK selama 5-7 hari kemudian dilakukan pencacahan  sampel KBK kering. Selanjutnya, Proses pirolisis dilakukan pada suhu 385-500°C dengan kecepatan alir pemanasan 6°C/menit.Crude asap cair yang diperoleh difiltrasi dan didestilasi fraksinasi untuk menghasilkan asap cair yang lebih jernih. AnalisisTotal Phenolic Content (TPC) asap cair dilakukan dengan metode Folin-Ciocalteu (FC) menggunakan standar asam galat dan instrumen spektrofotometer Ultraviolet-Visible pada panjang gelombang maksimum (λmaks) 765 nm. Uji antibakteri asap cair KBK dilakukan menggunakan metode dilusi dengan variasi konsentrasi asap cair yaitu 5, 7, 10dan 15%. TPC asap cair KBK sebesar 1,035 g/L.Analisis spectrogram Gas Chromatography-Mass spectroscopy (GC-MS) asap cair KBK menunjukkan adanya senyawa: asam asetat, metil glioksal, piridin, 4-metil-piridin, 4-[2(metilamino) etil]-fenol. Hasil analisiskonsentrasi hambat minimum (KHM) asap cairKBKterhadap bakteri Escherichia coli dan Staphylococcus aureus didapatkan pada konsentrasi 15%.Studi ini menunjukkan bahwa ekstraksi pirolisis dapat digunakan sebagai teknik untuk memperoleh ekstrak senyawa fenolik dari CPH dan menjanjikan untuk bahan antibakteri yang aman.Kata kunci: KBK, asap cair, pirolisis, fenolik, antibakteri.</dc:description>
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	<dc:date>2019-11-06</dc:date>
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	<dc:source xml:lang="en-US">BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research); Vol 6, No 2 (2019): BioWallacea and Biotechnological Science; 1017-1026</dc:source>
	<dc:source>2685-6360</dc:source>
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	<dc:rights xml:lang="en-US">Copyright (c) 2019 BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research)</dc:rights>
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