Hidrolisis minyak biji asam jawa (tamarindus indica linn) menjadi asam lemaknya dan uji aktivitas antibakteri
DOI:
https://doi.org/10.17977/um067v2i2p100-104Keywords:
fatty acid, asam lemak, hydrolysis tamarind seeds oil, hidrolisis minyak biji asam jawa, antibacterial, antibakteriAbstract
Saponification tamarind seed oil used potassium hydroxide and acidification with hydrochloric acid is produced fatty acid in the form of soft white solid, has melting point 50-55 degrees celcius. The result of this hydrolysis positive test of unsaturation. It has an acid number of 115.36, saponification number of 114.80, and iodine number of 53.34. The success of hydrolysis of oil into fatty acid is characterized by identification of IR spectra showing O-H vibration with moderate intensity and widening, C=O vibration of carboxylic acid with strong intensity. Fatty acids of tamarind seed have the potential as antibacterial to test bacteria Staphylococcus aureus and Escherichia coli with diameter respectively 7.31 mm and 7.58 mm.
Minyak biji asam jawa yang disaponifikasi menggunakan kalium hidroksida dan pengasaman dengan asam klorida dihasilkan asam lemak berupa padatan lunak berwana putih, memiliki titik lebur 50-55 derajat celcius. hasil hidrolisis ini positif uji ketidakjenuhan, bilangan asam 115,36, bilangan penyabunan 114,80, dan bilangan iod 53,34. Keberhasilan hidrolisis minyak menjadi asam lemak ditandai dari identifikasi spektrum IR yang menunjukkan vibrasi ulur O-H dengan intensitas sedang dan melebar serta vibrasi ulur C=O asam karboksilat dengan intensitas kuat. Asam lemak biji asam jawa berpotensi sebagai antibakteri terhadap bakteri uji Staphylococcus aureus dan Escherichia coli dengan zona hambat masing-masing 7,31 mm dan 7,58 mm.
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