ISOLASI LIKOPEN DARI BUAH TOMAT (Solanum lycopersicum L) dan UJI AKTIVITAS LIKOPEN TERHADAP BAKTERI Salmonella thypi

Abstract

This research aims to know the effectiveness of lycopene antibacterial, through knowing bending zone lycopene towards salmonella thypi. This research has been success to isolate lycopene through extraction process used reflux method at 60^oC temperature, using chloroform and methanol as antisolvent. Lycopene extract got 5,12 mg/100 g, analysis of functional groups by using spectroscopy Fourier Transform InfraRed (FTIR) detected C=C alkena alifatik at 1674,91 dan 1639,65 cm^-1 wave length, C-H(CH3) detected at 1378,71 cm^-1       wavelength, C-H  (stretching)  alifatikfunctional groups detected at 2853,12 cm^-1 wave length, C-H alkena (stretching) detected at  2924,16 cm^-1 wave length, and C-H alkena (bending) detected at  1498,86  cm^-1 wave length. Inhibitory zone testing of salmonella thypi used paperdisc method with three repetitions. The mean diameter of the inhibitory zone of bacteria formed in positive control was 33,17 mm, negative control was 0 mm. Mean diameter of bacterial inhibitory zone at 3 % concentration with 3, 68 mm mean diameter and maximal Inhibitory zone at 50 % concentration with        15,12 mm mean diameter . The result of this research shown that lycopene extract has bacterial activity towards salmonella thypi 

Kewords: Isolation, Lycopene,  Salmonella thypi, Antibacterial