Open AccessAKTIVITAS ANTIBAKTERI DARI DESAIN MIKROEMULSI MINYAK ATSIRI KAYU MANIS
Author(s) -
Evelyn Djiuardi,
Tutun Nugraha
Publication year - 2017
Publication title -
agrointek
Language(s) - English
Resource type - Journals
eISSN - 2527-5410
pISSN - 1907-8056
DOI - 10.21107/agrointek.v11i1.2940
Subject(s) - antibacterial activity , essential oil , food science , chemistry , carboxymethyl cellulose , microemulsion , bacteria , organic chemistry , biology , biochemistry , sodium , pulmonary surfactant , genetics
This research focused on the study of the capability of cinnamon essential oil as antibacterial agent, when it is made as a microemulsion solution. The study occupied further research on specific type, concentration, and amount of emulsifier needed to make the cinnamon essential oil miscible in water without causing destruction in its antibacterial activity. Four different emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose (CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the essential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterial activity of the microemulsion solution of cinnamon essential oil was tested against two types of pathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichia coli. Among the four types of emulsifiers, which are used, CMC showed the best results as an emulsifier. The results of this study indicated that microemulsion solution has antibacterial activity best is a combination between the CMC and the essential oil of cinnamon