Ditulis pada tanggal 12 Oktober 2014, oleh , pada kategori Publikasi

Stability Study of Antibacterial Activity of Mixed Lime Juice and Honey of Heating Temperature on Staphylococcus aureus and Streptococcus pyogenes

Hardoko1* and Fonny Yuliana2

1 Faculty of Fisheries and Marine Sciences, Brawijaya University and Non-Permanent Lecturer
Department of Food Technology, University of Pelita Harapan
2 Department of Food Technology, University of Pelita Harapan, Jl. M.H. Thamrin Boulevard 1100,
Tangerang 15811, Indonesia
* Corresponding author, e-mail: (oko8163@yahoo.com)


Abstract: Traditionally in Indonesian, lime juice (Citrusaurantifolia Swingle) added honey is often used as a cough medicine. The study aimed to determine the effect of the process of heating the mixture of lime – honey to the antibacterial activity against the bacteria S. aureus and S. pyogenes as bacterial causes of cough have been done. At first the lime juice is made by splitting and squeeze an lime, then mixed with honey (1:1 ratio) and heated for 15 minutes. The results show that lime juice contains compounds phytochemicalssaponins, alkaloids, tannins, phenolics, flavonoids, and terpenoids which is antibacterial. Antibacterial activity of lime juice is characterized by damage to the cell wall resulting in changes in cell morphology analysis of bacteria. Mixing lime juice with honey and heating processto100°Cdid not decrease the antibacterial activity of lime juice.
Keywords: Antibacterial, Heating Honey, Lemonjuice.

Source: Int. J. Pure Appl. Sci. Technol., 21(2) (2014), pp. 1-7
International Journal of Pure and Applied Sciences and Technology
ISSN 2229 – 6107.

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