Senggani Fruit Anthocyanins (Melastoma Malabathricum Auct, Non Linn) As Bacterial Dyes Differential Painting Techniques
DOI:
https://doi.org/10.31963/intek.v9i1.2987Keywords:
Anthocyanins, natural dyes, Staphylococcus aureus, Escherichia coliAbstract
Bacteria are difficult to see with a light microscope, because they do not absorb or refract light. Dyes absorb and refract light so that the contrast of bacteria with their surroundings is enhanced. Anthocyanins are water-soluble pigments that are naturally found in various types of plants. As the name implies, this pigment gives color to flowers, fruits, and leaves of green plants.This research is a type of descriptive research. The treatment consisted of painting bacterial preparations with anthocyanin pigment extract of senggani fruit with 70% ethanol solvent and control with gram staining. The treatments were: T1: staining of bacterial preparations with gram staining, T2: painting of bacterial preparations with anthocyanin extract of senggani fruit added with 14% citric acid as a substitute for safranin and NH4Cl as a substitute for crystal violet. The results of the study showed that anthocyanin pigment extract was proven to be used as a dye for Staphylococcus aureus, Escereria coli as a substitute for synthetic dyes Safranin and Crystal violet in Gram staining.References
Y. Jiwintarum, Rohmi, and I. D. P. M. Prayuda, “Buah Naga (Hylocereus Polyrhizus) Sebagai Pewarna Alami Untuk Pewarnaan Bakteri,†J. Kesehat. Prima, vol. 10, no. 2, pp. 1726–1734, 2016.
L. Waluyo, Mikrobiologi Umum, Cetakan 5. Malang: UMM Press, 2019.
B. W. Lay, Analisis Mikroba di Laboratorium. Jakarta: Raja Grafindo Persada, 1994.
J. H. von Elbe and S. J. Schwartz, “Colorants,†in Food Chemistry, 5th ed., Owen R. Fennema, Ed. United States Of America: Imprint, 2017.
F. G. Winarno, Kimia Pangan dan Gizi. Bogor: M. Brio Press, 2008.
A. . N. S. Jawi, I Made, Dewa N. Suprapta, I Nyoman A, Agung W. Indrayani, “Efek Antioksidan Ekstrak Air Umbi Ubijalar Ungu (Ipomoea Batatas L) Terhadap Darah Dan Berbagai Organ Pada Mencit Yang Diberikan Beban Aktivitas Fisik Maksimal,†JurnalFarmakologi, 2010.
A. D. Rahayuningtyas and W. Dewi, “Pemanfaatan Ekstrak Etil Asetat Buah Merah Sebagai Zat Pengganti Pewarna Primer Pada Teknik Pengecatan Tunggal Bakteri Gram Negatif Batang,†J. Kedokt. Gigi Univ. Padjadjaran, vol. 29, no. 2, pp. 148–144, 2017.
I. D. Saputri, “Pemanfaatan Ekstrak Kulit Ubi Jalar Ungu Sebagai Pewarna Alami Preparat Section Batang Tumbuhan Krokot (Portulaca oleraceae),†Universitas Muhammadiyah Surakarta, 2018.
R. S. Armanzah and T. Y. Hendrawati, “Pengaruh Waktu Maserasi Zat Antosianin Sebagai Pewarna Alami dari Ubi Jalar Ungu (Ipomoea batatas L. Poir),†Semin. Nas. Sains dan Teknol., 2016.
N. El, M. Novita, and S. Rohaya, “Kandungan Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu Segar dan Produk Olahannya,†Agritech, vol. 33, no. 3, pp. 296–302, 2013.
Y. Hermawati, A. Rofieq, and P. Wahyono, “Pengaruh Konsentrasi Asam Sitrat Terhadap Karakteristik Ekstrak Antosianin Daun Jati Serta Uji Stabilitasnya Dalam Es Krim,†Prodising Semin. Nas. Pendidik. Biol., pp. 301–308, 2015.
J. M. DeMan, Kimia Makanan, Kedua. Bandung: ITB PRESS, 1997.
J. Michael J. Pelczar and D. E. C. S. Chan, Dasar-Dasar Mikrobiologi. Jakarta: UI PRESS, 2009.
Harborne, Encyclopedia of Food and Color Additives. New York: CRC Press,Inc, 2005.
P. Markakis, “Anthocyanins as Food Additives,†in Anthocyanins As Food Colors, P. Markakis, Ed. Academic Press, 1982, pp. 245–253.
R. Sitepu, Heryanto, T. H. P. Brotosudarmo, and L. Limantara, “Karakterisasi Antosianin Buah Murbei Spesies Morus alba dan Morus cathayana di Indonesia,†Online J. Nat. Sci., vol. 5, no. 2, pp. 158–171, 2016.
