Pemanfaatan Sari Ubi Jalar Ungu (Ipomoea batatas poiret) Sebagai Zat Pewarna Pada Pewarnaan Staphylococcus aureus

Main Article Content

Tuty yuniarty Siti Rachmi Misbach

Abstract

The sweet potato purple (Ipomoea batatas poiret) is a type of tubers which have a component of starch, consisted of 30-40% amylase and 60-70% amylopectin. In addition, purple sweet potato also contains a lot of antioxidants derived from anthocyanins, which amounted to 110.51 mg/100 g, phenolic compounds contained in anthocyanin pigments which can stain the cell wall is peptidoglycan of gram-positive bacteria, Staphylococcus aureus. The purpose of this research is to determine whether the purple sweet potato essence can be used as an alternative to the staining of Staphylococcus aureus. This study is a Quasi-experimental design, results are compared directly between gram staining results of Staphylococcus aureus on gram staining using purple sweet potato essence as an experimental group and the gram staining using gentian violet as the control group. The results showed the bacteria with coccus form and reddish violet color presented on gram staining of the experimental group and the control group. The conclusion is the essence of purple sweet potato can be used as an alternative to the staining of Staphylococcus aureus.

Downloads

Download data is not yet available.

Article Details

How to Cite
yuniarty, T., & Misbach, S. (2016). Pemanfaatan Sari Ubi Jalar Ungu (Ipomoea batatas poiret) Sebagai Zat Pewarna Pada Pewarnaan Staphylococcus aureus. Jurnal Teknologi Laboratorium, 5(2), 59-63. Retrieved from https://www.teknolabjournal.com/index.php/Jtl/article/view/80
Section
Bacteriology

References

[1]. Nindyarani, K.. & S.S., 2011. Fisik Dan Inderawi Tepung Ubi Jalar Ungu
(Ipomoea batatas Poiret) Dan Produk Olahannya. Agritech, 31, p.274.
[2]. Nindyarani, K.A & Suparmo, S., 2011. Karakteristik Kimia, Fisik Dan Inderawi
Tepung Ubi Jalar Ungu (Ipomoea batatas Poiret) Dan Produk Olahannya.
Jurnal Agritech, Vol 31(No.4 (Hal : 274)).
[3]. Wijayanti, 2011. Karakteristik dan Aktivitas Antioksidan Manisan Kering Ubi
Jalar Ungu (Ipomoea batatas L. Var Ayamurasaki). Universitas Merdeka,
Malang.
[4]. Ratnayati, 2011. Pengembangan Makanan Fungsional Mengandung
Antioksidan Berbahan Baku Ubi Jalar Ungu yang Aman Dikonsumsi Bagi
Penderita Diabetes Melitus., Yogyakarta: Lembaga Ilmu Pengetahuan.
[5]. Ginting, E., J.S. Utomo, R. Yulifianti, M.J., 2011. Potensi Ubijalar Ungu sebagai
Pangan Fungsional, Iptek Tanaman Pangan.
[6]. Jawi, I.M., 2008. Ubi Jalar Ungu Menurunkan Kadar MDA dalam Darah dan
Hati Mencit Setelah Aktivitas Fisik.
[7]. Cevallos-Casals, B.A., L.A.C.-Z., 2001. Bioactive and Functional Properties Of
Purple Sweet Potato (Ipomoea batatas (L.) Lam). Acta Horticulturae, 583(1):,
pp.195–203.
[8]. Agung, L.W., Y., Ekstraksi Antosianin dari Limbah Kulit Ubi Jalar Ungu
(Ipomoea batatas L.) Metode Microwave Assisted Extraction (Kajian Waktu
Ekstraksi dan Rasio Bahan: Pelarut). Universitas Brawijaya, malang.
[9]. Bueno, J. M., Purificación S. P., Fernando R. E., Ana M. J., Roseane F., A.G.A.,
2012. Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II:
Chemical Structure, Color, and Intake of Anthocyanins. Critical Reviews in
Analytical Chemistry, 42(2), pp.126–128.
[10]. Oki, T., 2008. Involvement of Anthocyanins and Other Phenolic Compounds in
Radical Scavenging Activity of Purple-Fleshed Sweet Potato Cultivars. Journal
of Food Science, 67 (5), pp.1752–56.
[11]. Locke, T. et al., 2013. Microbiology and Infectious Diseases on the move,
Jakarta: PT Indeks.
[12]. Jawetz, Melnick, A., 2012. Mikrobiologi Kedokteran, Jakarta: Penerbit Buku
Kedokteran EGC.
[13]. Adliani, Nur., Nazliniwaty., D.P., 2012. Formulasi Lipstik Menggunakan Zat
Warna dari Ekstrak Bunga Kecombrang (Etlingera elatior (Jack) R.M..Sm.
Journal of Pharmaceutics and Pharmacology, 1 (2), pp.87–94.
[14]. Farima, D., 2009. Karakterisasi dan Ekstraksi Simplisia Tumbuhan Bunga
Mawar (Rosa hybrida L.) Serta Formulasinya dalam Sediaan Pewarna Bibir.
Universitas Sumatera Utara, Medan.
[15]. Setiawan, B., 2015. Budidaya Umbi-Umbian Padat Nutrisi, Yogyakarta: Pustaka
Baru Press.