AKTIVITAS ANTIBAKTERI DARI DESAIN MIKROEMULSI MINYAK ATSIRI KAYU MANIS

Evelyn Djiuardi, Tutun Nugraha

Abstract

This research focused on the study of the capability of cinnamon essential oil as antibacterial
agent, when it is made as a microemulsion solution. The study occupied further research on
specific type, concentration, and amount of emulsifier needed to make the cinnamon essential
oil miscible in water without causing destruction in its antibacterial activity. Four different
emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose
(CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the
essential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterial
activity of the microemulsion solution of cinnamon essential oil was tested against two types of
pathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichia
coli. Among the four types of emulsifiers, which are used, CMC showed the best results as an
emulsifier. The results of this study indicated that microemulsion solution has antibacterial
activity best is a combination between the CMC and the essential oil of cinnamon

Keywords

microemulsion;antibacterial;cinnamon;essential oil

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DOI

https://doi.org/10.21107/agrointek.v11i1.2940

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