|Judul||:||Penetapan Kadar Flavonoid dan Aktivitas Antimikroba Kulit Bawang Merah (Allium Cepa L.) Hasil Ekstrasi Metode MAE (Microwave Assisted Extracition) terhadap Bakteri Staphyllococcus aureus|
Onion (Allium cepa L.) are classified as vegetable spices which are widely used as complementary spices to add flavor and delicacy of food. Onion contain flavonoid compounds that are useful in treating various diseases such as cough, ulcer, flatulence, hypertension, seizure medication etc. Its can also be used as an antibacterial, antiinflammatory, antioxidant or antibiotic. Red onion peel waste is also known to contain active compounds so that can be used as traditional medicine. Flavonoid compounds in plants can be obtained through conventional or modern extraction methods. This study aims to determine flavonoid levels in onion peel extracts obtained by the Micowave Assited Extraction (MAE) method and the antibacterial activity against Staphilococcus aureus (S.aerus) on variation concentration of 20, 40, 60, 80 and 100 % w/v. Flavonoid levels was measured by using UV-Vis Spectrophotometer at 431 nm wavelength, and the antibacterial activity of onion skin extract was carried out on S. aureus by determining diameter of bacterial growth inhibition zones through the diffusion method. Variation of concentration are 20, 40, 60, 80 and 100 % w/v. The extraction onion skin using the MAE method obtained the extract yield 9.79 % and flavonoid levels 14.57 %. The inhibition zone of extract at concentrations 20, 40, 60, 80 and 100 % were 18.00 mm, 19.50 mm, 19.50 mm, 22.00 mm and 21.50 mm respectively.
|Tahun||:||2018||Media Publikasi||:||Jurnal Nasional Blm Akreditasi|
|Kategori||:||Jurnal||No/Vol/Tahun||:||2 / 8 / 2018|
|PTN/S||:||Universitas Pakuan||Program Studi||:||FARMASI|
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