Professional Documents
Culture Documents
1 - Ijpast 742 V21N2.180122226 PDF
1 - Ijpast 742 V21N2.180122226 PDF
1-7
Faculty of Fisheries and Marine Sciences, Brawijaya University and Non-Permanent Lecturer
Department of Food Technology, University of Pelita Harapan, Jl. M.H. Thamrin Boulevard 1100,
1. Introduction:
Orange is a plant that has many benefits for humans. The wood can be used for firewood. The leaves
can be used for medicinal plant pests and diseases. The fruit can be used as medicine and food
(Ghafar et al., 2010). One type of citrus is widely used as a spice in cooking and traditional medicine
in Indonesia is lime (Citrus aurantifolia). The lime is generally small and sour taste (Razak et al.,
2013, Jayana et al., 2010).
For food, lime is often used as a acidifier, remover fishy odour (Poernomo et al., 2004), or mixed with
the spices, and can also be used as a food preservative. The lemon is often used as a food is juice or
peel. For example, George-Okafor et al (2010) using lemon juice in the fermentation of corn are rich
in probiotic Lactobacillus. Jafari et al (2011) make use of lemon peel oil extracts to inhibit spoilage
and pathogens bacteria in fillet cream cakes and pastries. The ability to inhibit the bacteria associated
with the content of limonene, - terpeniol, and -terpinen that dominant in orange peel. Dabbah et al
(1970) reported that gram positive bacteria were more sensitive to essential oils than gram negative
bacteria. Terpineol extended the shelf life of commercially pasteurized skim milk, low- fat milk, and
whole milk for more than 56 days at 4oC. Orange oil extended the shelf life of skim milk and low- fat
milk for the same period.
For drugs, lime is used as an appetite enhancer, fever (antipireutic), diarrhea, lose weight, antiinflammatory, antibacterial (Razak et al, 2010), and others. Part of lime that can be used for the
medicine treatment is juice or peel. Tomotake et al (2006), Aibinu et al (2007), and Jayana et al
(2010) reported that lemon juice effectively prevent Vibrio infections. Ayoola et al (2008), Jafari et al
(2011), Taiwo et al (2007), Mahmud et al (2009), and Matan (2012) stated that the lime peel oil can
inhibit pathogenic bacteria (such as Staphylococcus aureus, Salmonella paratyphi, flexneriiShigella,
Streptococcus faecalis, Citrobacterspp, Serratiaspp, Klebsiellapneumoniae, Pseudomonas
aeruginosa, Escherichia coli ATCC 25922, and Escherichia coli) and pathogenic fungi (such as
Aspergillusniger and Candida albicans,and anaerobes bacteria which includes Bacteroidesspp,
Porphyromonasspp, and Clostridium spp.). Munawaroh (2012) states that ethyl acetate extracts of
lime peel could inhibit the bacteria that cause acnes. Owhe-Ureghe et al (2010) reported that a
mixture of garlic with lime juice can inhibit tartar - causing bacteria. Kristina et al (2008) that the
citrate acid in lemon juice can inhibit the formation of kidney stones.
Traditionally in Indonesia, anti-bacterial properties of the lime used in treating cough disease. Cough
treatment using lime is usually done using lime juice added honey and then heated to boil. A mixture
of lime-honey after cold drunk on cough sufferers. Therefore it is necessary to learn the effect of the
heating process on anti bacterial activity of a mixture of lemon juice-honey on bacteria that causes a
cough, such as S. aureus and S. pyogenes.
Research Methods:
Preparation Juice Lime-Honey
Fresh lime juice that has been cleaned, halved, and squeezed with a manual juicer utility in order to
obtain juice and then filtered usinga tea strainer. Lemon honey were then added at a ratio of 1:1 (v /v)
and heated in a water bath at 65 C, 70C, 75C, 80C, 85C, 100C for15min and control (without
heating). This study was designed using a completely randomized design (CRD) with a factor of three
replications with a mathematical model Yij=+Di+ij..
Phytochemical components
Content
Saponins
Alcaloids
Tannin
Phenolic
Flavonoids
Triterpenoids
Steroids
Glycoside
Some of these phytochemical antibacterial component supported by Sohn et al., (2004) that the
phenolic components, flavonoids, alkaloids, and triterpenoids have antibacterial activity against B.
subtilis, Salmonella, E. coli, and S. aureus. It is also supported by the statement Soetan et al., (2006)
that the saponins, tannins, steroids and glycosides also have antibacterial activity against gram
positive and negative bacteria such as S. aureus, E. coli, and B. cereus. Further added Basri et al.
(2012) that the phenolics, flavonoids, and tannins can act as an antibacterial against pathogenic
bacteria, such as E. faecalis, S. pyogenes, and B. cereus. Min et al. (2008), tannin compounds have
antibacterial activity against E. coli, Klebsiellapneumoniae, and S. aureus. Steroid compounds have
antibacterial activity against gram positive and negative bacteria, such as E. coli, S. aureus, S. mutans,
and E. faecalis (Taleb-Contini et al., 2003). Glycoside compounds have antibacterial activity against
gram positive and negative bacteria, such as B. cereus, S. aureus, and E. coli (Molnar et al., 2011).
Phenolic components which have bactericidal activity, such as carvacrol, eugenol and thymol.
Phenolic components may interfere with the function of the cytoplasmic membrane proton included in
the force and active transport (Davidson and Naidu, 2000). Triterpenoid compounds, such asborneol,
pinene, kamfene, linalool, indole and kadien can inhibit the growth of B. subtilis, E. coli, and S.
aureus (Naufalin et al., 2005).
Streptococcus pyogenes
Figure 1: Morphology normal cell and expose lime juice of S. aureus and S. pyogenes
Figure 1 shows the changes in cell morphology of S. aureus and S. pyogenes after being exposed to
lime juice. Morphological damage to the cells of S. aureus and S. pyogenesseen from the shape of the
cells that are not whole damaged cell walls and formed holes that indicate damage to the cell wall
analysis. This phenomenon is believed to result in the death of bacterial cells exposed to lime.
Changes in cell morphology by lime was supported by Hartman et al., (2010) that the cell damage that
occurs in bacteria with the addition of antimicrobials is a form of bacterial cells that do not form
whole (dent), perforated, analysis.
Figure 2: The influence of temperature on the inhibition zone on S. aureus and S. pyogenes
(Description: Notation behind letters indicate significantly differentat 0.05.)
Figure 2 shows that the antibacterial activity of a mixture of lemon juice - honey that is indicated by
the zone of inhibition did not change during heating to a temperature of 100oC. In other words, the
antibacterial activity remained stable by heat. This is presumably due to the heating process in a short
time can accelerate the reaction of the active components to inhibit the growth of bacteria, such as the
formation of new compounds, namely terpene, diterpene, saponin, and glycoside of triterpen
compounds (Adawiyah, 1996).
4. Conclusions:
Lime juice contains compounds active phytochemical saponins, alkaloids, tannins, phenolics,
flavonoids and terpenoids which is antibacterial.
The antibacterial activity of lime juice resulted in changes in cell morphology in the form of bacterial
cell wall broken and hollow to be able to inhibit the growth of deadly bacteria.
Heating a mixture of lime juice-honey to 100C causes node crease antibacterial activity against
Staphylococcusaureus cough or Streptococcuspyogenes.
References
[1]
[2]
[3]
[4]
[5]
[6]
[7]
[8]
[9]
[10]
[11]
[12]
[13]
[14]
A. Razak, A. Djamal and G. Revilla, Uji Daya Hambat air perasan buah jeruk nipis (Citrus
aurantifolia s.) terhadap pertumbuhan bakteri Staphylococcus Aureus secara in vitro, Jurnal
Kesehatan Andalas, 2(1) (2013), 6-8.
D. Adawiyah, Kajian pengembangan metode ekstraksi komponen antimikroba biji buah atung,
Thesis Program Pasca Sarjana IPB, (1996), Bogor.
I. Aibinu, T. Adenipekun, T. Adelowotan, T. Ogunsanya and T. Odugbemi, Evaluation of
the antimicrobial properties of different parts of citrus aurantifolia (lime fruit) as used locally,
Afr J Tradit Complement Altern Med., 4(2) (2007), 185-190.
[15]
[16]
[17]
[18]
[19]
[20]
[21]
[22]
[23]
[24]
[25]
[26]
[27]
[28]
[29]
[30]