Open AccessUJI EFEKTIVITAS ASAP CAIR CANGKANG BUAH Hevea braziliensis TERHADAP AKTIVITAS BAKTERI Escherichia coli
Author(s) -
Dinda Oktarina,
Sumpono Sumpono,
Rina Elvia
Publication year - 2017
Publication title -
alotrop/alotrop: jurnal pendidikan dan ilmu kimia
Language(s) - English
Resource type - Journals
eISSN - 2615-2819
pISSN - 2252-8075
DOI - 10.33369/atp.v1i1.2704
Subject(s) - phenol , hevea , hevea brasiliensis , chemistry , chromatography , food science , microbiology and biotechnology , biology , natural rubber , organic chemistry
This research purpose to determine the effectiveness of the liquid smoke of the Hevea braziliensis fruit shell against the activity of Escherichia coli bacteria. The preparation and purification of liquid smoke is carried out by 4 stages: pyrolysis , sedimentation, stage 1 and stage 2 distillation. This research was started with total acidity test, phenol level, pH and density with result of measurement 4,725% total acid content, 0,84% phenol content, 2,548 pH and 1,004 in density . An antibacterial test using disc diffusion method by looking at the diameter of the clear zone. There are six concentrations of liquid smoke of H.braziliensis rubber shell used, negative control using aquades and positive control using ciprofloxacin . An effective concentration was found in inhibiting E.coli is 100% concentration with a clear zone diameter of 11.3 mm. The result of analysis using One Way ANOVA showed F count (4.42)> F table (3,23), then H0 rejected, meaning there is a significant difference of influence of concentration to the diameter of clear zone produced.