Kajian Aktivitas Antibakteri Sediaan Nanoemulsi Minyak Atsiri Secara In Vitro dan Aplikasinya sebagai Pengawet Makanan Alami dalam Menghambat Pertumbuhan Bakteri Penyebab Foodborne Diseases
Abstract
ABSTRACT: The increase interest and awareness of consumers on the safety of synthetic preservatives on health, encourage the use of natural preservative in the food industry. Essential oils are known to have antibacterial activity that can fight pathogenic bacteria found in food, so they can be used as natural preservative. Nanoemulsion can be a carrier of essential oils to overcome their limitations and increase their stability and antibacterial activity. This study aims to determine the in vitro antibacterial activity of essential oil nanoemulsion against pathogenic bacteria and its ability to inhibit the growth of pathogenic bacteria found in food samples using the Systematic Literature Review (SLR) method, where the data used are sourced from scientific journals that published in the last 10 years. The results obtained from the literature review show that essential oil nanoemulsions are known to have more effective in vitro antibacterial activity and are able to inhibit the growth of bacteria found in food samples better than pure essential oils. The finger citron nanoemulsion was found to give the best results in inhibiting bacterial growth, this was evidenced by the reduction in the number of bacterial populations in tofu samples which reached more than 99.99%.
Keywords: Essential Oil, Nanoemulsion, Antibacterial, Natural Food Preservative.
ABSTRAK: Meningkatnya minat dan kesadaran konsumen akan keamanan pengawet sintesis terhadap kesehatan mendorong penggunaan pengawet alami dalam industri makanan. Minyak atsiri diketahui memiliki aktivitas antibakteri yang dapat melawan bakteri patogen yang terdapat pada makanan, sehingga dapat digunakan sebagai pengawet alami. Nanoemulsi dapat menjadi pembawa minyak atsiri untuk mengatasi keterbatasannya dan meningkatkan stabilitas serta aktivitas antibakterinya. Penelitian ini bertujuan untuk menentukan aktivitas antibakteri sediaan nanoemulsi minyak atsiri terhadap bakteri patogen secara in vitro dan mengetahui kemampuannya dalam menghambat pertumbuhan bakteri patogen yang terdapat pada sampel makanan menggunakan metode Systematic Literature Review (SLR), dimana data yang digunakan bersumber dari jurnal-jurnal ilmiah yang dipublikasikan dalam rentang waktu 10 tahun ke belakang. Hasil yang didapatkan dari penelusuran pustaka menunjukkan bahwa nanoemulsi minyak atsiri diketahui memiliki aktivitas antibakteri in vitro yang lebih efektif dan mampu menghambat pertumbuhan bakteri yang terdapat pada sampel makanan dengan lebih baik dibandingkan minyak atsiri murni. Sediaan nanoemulsi jeruk cakar harimau ditemukan memberikan hasil yang paling baik dalam menghambat pertumbuhan bakteri, hal tersebut dibuktikan dari berkurangnya jumlah populasi bakteri pada sampel tahu yang mencapai lebih dari 99,99%.
Kata kunci: Minyak Atsiri, Nanoemulsi, Antibakteri, Pengawet Makanan Alami.
Keywords
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DOI: http://dx.doi.org/10.29313/.v0i0.29906
