Acanthus ilicifolius Leaf Extract Potential as an Alternative Functional Food Beverage
DOI:
10.29303/jpm.v19i2.6590Published:
2024-03-28Issue:
Vol. 19 No. 2 (2024): March 2024Keywords:
Acanthus ilicifolius; Active Compound; Antibacterial; Antioxidant; Functional FoodArticles
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Abstract
This study aimed to identify the active compounds, antioxidants, and antibacterial effectiveness of Acanthus ilicifolius leaves against microbial food-borne diseases as an alternative to functional food beverages. This study was an experimental study using a completely randomized design on a laboratory-scale experiment (in vitro), and the data obtained in this study were analyzed by analysis of variance (ANOVA). The results showed that the phytochemical screening of Acanthus ilicifolius leaves contained metabolite compounds of flavonoids, phenols, and tannins of 1072.44 mg/100g, 2619.64 mg/100 g, and 3205.66 mg/100g, respectively. The IC50 value of Acanthus ilicifolius leaf extract, namely 221.67 ppm, has fragile antioxidant activity. At the same time, the highest inhibition was produced at an extract concentration of 100%. The concentration of Acanthus ilicifolius leaf extract at a concentration of 100% resulted in the highest average inhibition on bacteria of 9.67 ± 0.36 mm and 10.12 ± 1.12 mm, respectively, against Staphylococcus aureus, Escherichia coli, and Salmonella sp. of 6.82 ± 0.15 mm, 6.18 ± 0.02 mm, and 6.19 ± 0.07 mm.
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Author Biographies
Nadya Treesna Wulansari, Institut Teknologi dan Kesehatan Bali
A.A Istri Mas Padmiswari, Institut Teknologi dan Kesehatan Bali
Kadek Buja Harditya, Institut Teknologi dan Kesehatan Bali
Putu Rima Sintyadewi, Institut Teknologi dan Kesehatan Bali
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