Subrata, Dennis and Puteri, Maria Dewi P. T. Gunawan and Prabawati, Elisabeth K. (2015) Chemical and Anti-Microbial Characterization of Several Indonesian Citrus Essential Oils. Bachelor thesis, Swiss German University.

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Abstract

Indonesian citrus essential oil was studied in this research. Chemical component, antioxidant and antimicrobial analyses were performed on five types of local citrus fruits; they were Jeruk Medan (Citrus nobilis var. Microcarpa), Jeruk Baby Jaffa (Citrus sinensis), Jeruk Kintamani(Citrus nobilis var. Microcarpa),Jeruk Limau (Citrus amblycarpa) and Jeruk Nipis (Citrus aurantiifolia). Volatile components were analyzed using GC-MS, resulting in d-Limonene acts as major component in all citrus types with other components such as 1-R-α-Pinene, β-Pinene, Linalool, Eugenol and some other components exceeds 1% of the total components inside each essential oil sample. Antioxidant activities of all essential oils in 0.25% concentration were analyzed using DPPH inhibition method, resulted in Jeruk Medan having the most activity (48%) followed by Jeruk Nipis, Jeruk Baby Jaffa, Jeruk Kintamani and Jeruk Limau (38%, 35%, 21%, 4% respectively). Antimicrobial activity analysis with well-diffusion method resulted in Jeruk Nipis and Jeruk Limau having inhibition of 9 mm and 10 mm towards Gram positive bacteria and 9 mm and 8 mm towards Gram negative bacteria.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Citrus; Essential Oil; Antioxidant; Antimicrobial; Chemical; Characterization.
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP959 Citrus oils
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	18 Dec 2020 16:44
Last Modified:	18 Dec 2020 16:44
URI:	http://repository.sgu.ac.id/id/eprint/1637

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