Variasi Volume Sari Buah dan Infusa Kulit Buah Jeruk (Citrus sinensis) Terhadap Karakteristik dan Aktivitas Antibakteri Nanosilver

David Sarono Putro; Dian E. Ermawati; Adi Yugatama

doi:10.24198/ijpst.v1i1.29870

Variasi Volume Sari Buah dan Infusa Kulit Buah Jeruk (Citrus sinensis) Terhadap Karakteristik dan Aktivitas Antibakteri Nanosilver

David Sarono Putro, Dian E. Ermawati, Adi Yugatama

Abstrak

Biosintesis nanosilver dengan buah jeruk (C. sinensis) sebagai bioreduktor diketahui dapat menghasilkan perak berukuran nano. Penelitian ini bertujuan melihat pengaruh variasi volume kombinasi sari buah dengan infusa kulit buah jeruk terhadap karakteristik dan aktivitas antibakteri nanosilver. Sintesis nanosilver dilakukan dengan mencampur larutan AgNO3 1 mM dengan kombinasi sari buah – infusa kulit buah jeruk dengan perbandingan (v/v), 3:0; 1,5:1,5; 1:2; 0,5:2,5 dan 0:3 padapenangas air bersuhu 60˚C selama 45 menit. Perubahan warna larutan mengindikasikan telah terbentuknya nanosilver dan konfirmasi dilakukan dengan spektrofotometer UV/Vis serta analisis TEM. Hasil penelitian menunjukkan penambahan sari buah pada bioreduktor kombinasi dapat mempercepat terjadinya perubahan warna dan karakterisasi nanosilver dengan spektrofotometer UV/Vis mengkonfirmasi puncak SPR direntang 438-459 nm. Pengujian stabilitas memperlihatkan nanosilver hasil reduksi dengan kombinasi sari buah – infusa kulit buah jeruk 0,5:2,5 (v/v) memiliki stabilitas paling memenuhi syarat dan pengujian zona hambat dengan metode difusi terhadap bakteri S.aureus (19,50 mm) dan S.epidermidis (18,09 mm) yang dihasilkan lebih besar daripada nanosilver hasil reduksi kombinasi formula lainnya, yang mengindikasikan responhambat sedang. Analisis TEM menunjukkan nanosilver berukuran 30-56 nm berbentuk bulat.

Kata Kunci

Nanosilver, biosintesis, Citrus sinensis, karakteristik, aktivitas antibakteri.

Teks Lengkap:

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Referensi

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DOI: https://doi.org/10.24198/ijpst.v1i1.29870