KONSENTRASI HAMBAT MINUMUM ENZIM BROMELIN DARI KULIT DAN BONGGOL NANAS (Ananas comosus (L.) Merr) TERHADAP Staphylococcus aureus
Isi Artikel Utama
Enzim bromelin adalah enzim proteolitik yang memiliki kemampuan menghidrolisis protein sehingga bisa berperan sebagai antibakteri. Enzim bromelin dapat diisolasi dari kulit, buah, bonggol Nanas (Ananas comosus (L.) Merr ). Tujuan penelitian ini adalah untuk mendapatkan konsentrasi enzim bromelin dari kulit dan bonggol buah Nanas dalam menghambat pertumbuhan Staphylococcus aureus. Bromelin diisolasi dengan cara ekstraksi dengan buffer pospat, dipurifikasi dengan ammonium sulfat 60%. Uji aktivitas antibakteri enzim bromelin dari kulit dan bonggol Nanas terhadap bakteri Staphylococcus aureus dilakukan secara invitro menggunakan difusi cakram dengan mengukur zona hambat. Konsentrasi enzim bromelin yang digunakan adalah 1 %, 2%, 3% dan 4% dengan antibiotik kloramfenikol sebagai kontrol positif. Enzim bromelin dari kulit dan bonggol Nanas pada konsentrasi 4% menghambat pertumbuhan Staphylococcus aureus dengan zona hambat masing masing 19,23 mm dan 18,30 mm. Konsentrasi hambat minimum enzim bromelin dari kulit dan bonggol Nanas adalah 1% dengan zona hambat masing-masing 11,45 mm dan 12,24 mm. Enzim bromelin dari kulit dan bonggol Nanas memberikan aktivitas yang sama dalam menghambat pertumbuhan bakteri Staphylococcus aureus.
Kata kunci : Bromelin; Kosentrasi Hambat Minumum; Presipitasi Amonium Sulfat.
ABSTRACT
The Bromelains are proteolytic enzymes that have the ability to hydrolyze proteins so they can act as antibacterial. Bromelain enzymes can be isolated from the peel, fruit, and stem of pineapple (Ananas comosus (L.) Merr). The purpose of this study was to obtain the concentration of bromelain enzymes from the peel and stem of Pineapple in inhibiting the growth of Staphylococcus aureus. Bromelain was isolated by extraction with phosphate buffer, purified with 60% of ammonium sulfate. Antibacterial activity tests of bromelain enzymes from the peel and stem of pineapple against Staphylococcus aureus were carried out in vitro using disc diffusion by measuring clear zones. The bromelain enzyme concentration used was 1%, 2%, 3% and 4% with chloramphenicol antibiotics as a positive control. The results showed that bromelain enzymes from peel and stem of pineapple at 4% concentration inhibited the growth of Staphylococcus aureus with inhibition zones of 19.23 mm and 18.30 mm respectively. The minimum inhibitory concentration of bromelain enzymes from peel and stem of pineapple was 1% with inhibition zones of 11.45 mm and 12.24 mm respectively. Bromelain enzymes from the peel and stem of pineapple provide the same activity in inhibiting the growth of Staphylococcus aureus bacteria.
Keywords : Bromelain; minimum inhibition concentration; ammonium sulfate precipitation
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