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Aktivitas Antibakteri Ekstrak Kulit Kayu Akway (Drimys piperita Hook f.) terhadap Bakteri Patogen
Get PDFAkway ( Hook f.) is a woody, evergreen and aromatic plan that was a member of Winteraceae. This plant is used by Sougb tribe living in Sururey village, District of Manokwari, West Papua to heal malaria and to enhance the vitality of body. The objectives of the research were to determine antibacterial activities of extract of akway bark on some concentrations, heating time on 100 C, level of acidity (pH) and salt content. The extraction process of akway bark was done by using maceration method at room temperature for 72 hours. The extraction was done by using three kinds of solvent, those are ethanol, ethylacetate and hexane. Antibacterial capacity assay was done by using agar diffusion method on four species of bacteria those are ATCC25922 o ATCC10876 ATCC27853 and ATCC25923. The results indicated Whereas heating time on 100 antibacterial capacity of akway bark extracts.ABSTRAK Akway ( Hook f) adalah tumbuhan berkayu, berdaun hijau yang aromatik dan tergolong dalam famili Winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Manokwari Papua Barat untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan kapasitas antibakteri ekstrak kulit kayu akway pada beberapa tingkat konsentrasi, waktu pemanasan ekstrak pada 100 C, tingkat keasaman (pH) dan kandungan garam. Proses ekstraksi kulit kayu akway dilakukan dengan menggunakan metode maserasi pada suhu ruang selama 72 jam. Ekstraksi dilakukan dengan menggunakan pelarut etanol, etilasetat dan heksan. Pengujian kapasitas antibakteri ekstrak dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri, yaitu ATCC25922 ATCC10876 ATCC27853 dan ATCC25923 Hasil menunjukkan bahwa konsentrasi dan tingkat keasaman mempengaruhi kapasitas antibakteri ekstrak etilasetat kulit kayu akway. Pemanasan pada suhu 100 C selama 25 menit dan kandungan garam sampai 5% tidak mempengaruhi kapasitas antimikroba ekstrak kulit kayu akway
Analisis Strategi Penanganan Risiko Kekurangan Pasokan pada Industri Pengolahan Rumput Laut: Kasus di Sulawesi Selatan
Get PDFRisk management plays a critical role in improving the efficiency of supply chain of raw materials to support industrial production processes. It is critical in the sense that it can be employed to identify any potential risks before they be used to reduce the potential shortage of dried seaweed supply needed by PT XYZ using pemasok selection. This supply chain model. The best selected suppliers were determined through assessing different assigned weights to the criteria and sub-criteria constructed in a Analytic Hierarchy Process (AHP) tree. PT XYZ is an alkali treated cottoni (ATC) chips and SRC powder supplier network with low risk supply chain partnership. ABSTRAKStrategi penanganan risiko kekurangan pasokan merupakan upaya untuk mengurangi terjadinya risiko kekurangan bahan baku rumput laut kering untuk kebutuhan industri rumput laut di PT XYZ dengan melakukan pemilih pemasok. Manajemen risiko rantai pasokan memainkan peran yang lebih penting daripada sebelumnya. Perusahaan harus fokus itu, naskah ini mengusulkan metode risiko dari perspektif tiap risiko rantai pasokan dan memilih pemasok dengan menerapkan metode (AHP) untuk menentukan bobot masing-masing kriteria dan sub-kriteria untuk pemilihan pemasok PT XYZ adalah industri pengolahan rumput laut dalam bentuk alkali treated cottonii (ATC)-Chips dan SRC . Hasilnya menunjukkan bahwa perusahaan memdapatkan pemasok yang lebih efektif dan pada saat yang sama mendapatkan mitra rantai pasokan yang berisiko rendah
Edible Coating Berbasis Pati Sagu dengan Penambahan Antimikroba Minyak Sereh pada Paprika: Preferensi Konsumen dan Mutu Vitamin C
Get PDFBell pepper is one among fruit vegetables that had good market prospect both for local trade and export. Nevertheless, the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life. One of among other technologies, surface coating (by edible coating) of bell pepper is potential to be applied. This technology might be added by natural antimicrobes to avoid microorganism attack during storage time, so its shelf life might be extended. The objective of this research was to evaluate consumer’s acceptability and vitamin C content on red bell pepper which were applied by edible coating based on sago starch and lemongrass oil that acting as natural antimicrobes. Treatment given for testing its sensory properties were: (a) concentration of lemongrass oil (0.2% and 0.4%) and (b) dipping time in edible coating formula; 3 and 5 minutes. Red bell pepper wasthen stored at cold room temperature (8 °C). As control treatment, the inspection was also applied on non-coated red bell pepper and coated red bell pepper without addition of lemongrass oil. Result showed that coating treatment did not affect consumer’s acceptability on aroma, texture, taste and overall acceptability. Coating treatment only affected consumer’s acceptability on color of red bell pepper. Panelists could accept coating treatment on red bell pepper with or without addition of lemongrass oil as antimicrobes. Moreover, red bell pepper treated by 0.4% lemongrass oil storaged at 8°C was still had high vitamin C content (1.5 mg/100 g) on 27 days storage.ABSTRAKPaprika merupakan salah satu jenis sayuran buah yang memiliki prospek pasar yang cerah dan terbuka lebar baik untuk pasar domestik maupun ekspor. Namun, paprika merupakan sayuran buah yang tidak awet dan mudah rusak (perishable commodity) sehingga paprika memerlukan penanganan pascapanen yang tepat agar dapat meningkatkan masa simpannya. Salah satu teknologi potensial untuk diterapkan pada paprika yaitu pelapisan permukaan paprika dengan bahan edible (dapat dimakan) dan ditambah dengan antimikroba alami untuk menghindari serangan mikroba. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi minyak sereh dan lama perendaman terhadap sifat kimia dan organoleptik (warna, aroma, tekstur dan rasa) paprika merah yang diberi perlakuan edible coating berbasis pati sagu dan antimikroba alami minyak sereh. Selain itu juga dianalisis perubahan mutu kimia vitamin C pada paprika merah selama penyimpanan. Perlakuan yang diberikan untuk pengujian karakteristik sensori yaitu (a) konsentrasi minyak sereh 0,2% dan 0,4% dan (b) lama pencelupan dalam formula edible coating yaitu 3 dan 5 menit. Paprika lalu disimpan pada suhu 8°C. Sebagai kontrol dilakukan juga pengamatan terhadap paprika yang tidak di coating dan yang di coating namun tanpa menambahkan minyak sereh. Hasil penelitian menunjukkan bahwa perlakuan coating tidak berpengaruh nyata pada penerimaan panelis terhadap atribut aroma, tekstur, rasa maupun penerimaan keseluruhan paprika. Perlakuan coating hanya berpengaruh nyata pada penerimaan panelis terhadap atribut warna paprika merah. Panelis dapat menerima perlakuan coating pada paprika, baik dengan atau tanpa penambahan antimikroba. Kandunganvitamin C pada paprika dengan perlakuan 0,4% minyak sereh pada suhu 8°C pada hari penyimpanan ke-27 masih tetap tinggi yaitu 1,5 mg/100g
Kinetika Pertumbuhan Mikrobia dan Kemunduran Mutu Bakso Daging Terlapisi Pati Umbi Kimpul (Xanthosoma sagittifolium) yang Diinkorporasi Kalium Sorbat
Get PDFThe rapidity of microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the number of microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate significantly affected the number of microbes, TVB-N, and texture. However, it did not significantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibition rate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while the meatballs without coating only lasted less than 1 day.ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584 dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari
Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
Get PDFThe molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm-1 changed due to the retrogradation during cooling process. The spectrum of 13C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking
Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen
No full textCheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide (kefiran) were produced. The kefir grains fermentation also affected by nitrogen source. Therefore, effects of different composition of lactose and nitrogen sources (including yeast extract, urea and mung bean sprouts extract) in the fermentation were examined in this study. The results showed that after 24 hours of incubation, kefir grains biomass reached 21.30-27.15 g (dry wt, g/250mL medium) from 25 g of intial kefir grains biomass. Fermentation broth showed pH values ranged from 3.49–3.94; alcohol level ranged from 0.11-0.31%; and lactic acid content ranged from 0.49–1.47%. The total of kefiran extracted from kefir grain and fermentation broth ranged from 0.63-1.76 g/L. This study indicated that cheese whey can be used as fermentation medium to produce alcohol, lactic acid and kefiran by kefir grains. The highest production of kefiran was achieved in the medium containing 1.2% of whey lactose and 4% of mung bean sprouts extract.Cheese whey is a waste product from cheese processing industry which still has lactose content of 4-5%, so that it can be used as a carbon source in the fermentation medium of kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide commonly called as kefiran were produced. The kefir grains fermentation also affected by nitrogen source. Furthermore, fermentation medium composition were varied at whey lactose concentration and nitrogen source composition (yeast extract, urea and mung bean sprouts extract) for kefir grains fermentation. The results showed that after 24 hours fermentation, kefir grains biomass ranged from 21.30-27.15 g; pH values ranged from 3.49-3.94; alcohol level ranged from 0.11-0.31%; lactic acid content ranged from 0.49-1.47%; and the total of kefiran ranged from 0.63-1.76 g/L. Fermentation medium composition that produced the higher total of kefiran was 1,2% whey lactose and 4% mung bean sprouts extract as nitrogen source. ABSTRAKWhey keju adalah produk sampingan dari industri pengolahan keju yang masih memiliki kandungan laktosa sebesar 4–5% sehingga dapat dimanfaatkan sebagai sumber karbon pada media fermentasi oleh biji kefir. Selama proses fermentasi menggunakan biji kefir terjadi pembentukan alkohol, asam laktat dan eksopolisakarida (kefiran). Sumber nitrogen juga dapat mempengaruhi proses fermentasi. Oleh karena itu, dalam penelitian ini dilakukan variasi perlakuan, yaitu variasi konsentrasi laktosa pada whey dan variasi komposisi sumber nitrogen (yeast extract, urea dan ekstrak tauge kacang hijau) sebagai media fermentasi oleh biji kefir. Setelah fermentasi biji kefir selama 24 jam, jumlah biomassa biji kefir berkisar antara 21,30–27,15 g (berat kering g/250 mL medium fermentasi) dari jumlah biomassa awal 25 g. Cairan fermentasi menunjukkan nilai pH berkisar antara 3,49–3,94; kadar alkohol berkisar antara 0,11–0,31% dan kadar asam laktat berkisar antara 0,49–1,47%. Total rendemen kefiran yang didapatkan dari ekstraksi biji kefir dan cairan fermentasi berkisar antara 0,63–1,76 g/L. Hasil penelitian ini mengindikasikan bahwa whey keju dengan penambahan sumber nitrogen dapat digunakan sebagai medium fermentasi oleh biji kefir untuk menghasilkan metabolit berupa alkohol, asam laktat dan kefiran. Variasi formulasi media fermentasi yang menghasilkan kefiran dalam jumlah tertinggi adalah penggunaan konsentrasi laktosa whey keju 1,2% dan sumber nitrogen dari ekstrak tauge kacang hijau sebesar 4%.Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide (kefiran) were produced. The kefir grains fermentation also affected by nitrogen source. Therefore, effects of different composition of lactose and nitrogen sources (including yeast extract, urea and mung bean sprouts extract) in the fermentation were examined in this study. The results showed that after 24 hours of incubation, kefir grains biomass reached 21.30-27.15 g (dry wt, g/250mL medium) from 25 g of intial kefir grains biomass. Fermentation broth showed pH values ranged from 3.49–3.94; alcohol level ranged from 0.11-0.31%; and lactic acid content ranged from 0.49–1.47%. The total of kefiran extracted from kefir grain and fermentation broth ranged from 0.63-1.76 g/L. This study indicated that cheese whey can be used as fermentation medium to produce alcohol, lactic acid and kefiran by kefir grains. The highest production of kefiran was achieved in the medium containing 1.2% of whey lactose and 4% of mung bean sprouts extract.Cheese whey is a waste product from cheese processing industry which still has lactose content of 4-5%, so that it can be used as a carbon source in the fermentation medium of kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide commonly called as kefiran were produced. The kefir grains fermentation also affected by nitrogen source. Furthermore, fermentation medium composition were varied at whey lactose concentration and nitrogen source composition (yeast extract, urea and mung bean sprouts extract) for kefir grains fermentation. The results showed that after 24 hours fermentation, kefir grains biomass ranged from 21.30-27.15 g; pH values ranged from 3.49-3.94; alcohol level ranged from 0.11-0.31%; lactic acid content ranged from 0.49-1.47%; and the total of kefiran ranged from 0.63-1.76 g/L. Fermentation medium composition that produced the higher total of kefiran was 1,2% whey lactose and 4% mung bean sprouts extract as nitrogen source. ABSTRAKWhey keju adalah produk sampingan dari industri pengolahan keju yang masih memiliki kandungan laktosa sebesar 4–5% sehingga dapat dimanfaatkan sebagai sumber karbon pada media fermentasi oleh biji kefir. Selama proses fermentasi menggunakan biji kefir terjadi pembentukan alkohol, asam laktat dan eksopolisakarida (kefiran). Sumber nitrogen juga dapat mempengaruhi proses fermentasi. Oleh karena itu, dalam penelitian ini dilakukan variasi perlakuan, yaitu variasi konsentrasi laktosa pada whey dan variasi komposisi sumber nitrogen (yeast extract, urea dan ekstrak tauge kacang hijau) sebagai media fermentasi oleh biji kefir. Setelah fermentasi biji kefir selama 24 jam, jumlah biomassa biji kefir berkisar antara 21,30–27,15 g (berat kering g/250 mL medium fermentasi) dari jumlah biomassa awal 25 g. Cairan fermentasi menunjukkan nilai pH berkisar antara 3,49–3,94; kadar alkohol berkisar antara 0,11–0,31% dan kadar asam laktat berkisar antara 0,49–1,47%. Total rendemen kefiran yang didapatkan dari ekstraksi biji kefir dan cairan fermentasi berkisar antara 0,63–1,76 g/L. Hasil penelitian ini mengindikasikan bahwa whey keju dengan penambahan sumber nitrogen dapat digunakan sebagai medium fermentasi oleh biji kefir untuk menghasilkan metabolit berupa alkohol, asam laktat dan kefiran. Variasi formulasi media fermentasi yang menghasilkan kefiran dalam jumlah tertinggi adalah penggunaan konsentrasi laktosa whey keju 1,2% dan sumber nitrogen dari ekstrak tauge kacang hijau sebesar 4%
Optimasi Usahatani Lahan Kering dengann Evaluasi Lahan di Kecamatan Playen Kabupaten Gunung Kidul
No full textThe objectives of this research were to evaluate land suitability for farming of corn, soybean, and groundnut in Playen District, Gunung Kidul Regency and to know the optimum suitable farming for corn, soybean, and groundnut in that area. This research was carried out during the planting season of 1999/2000. Land unit map was made by overlapping the maps of soil classification, climate, slope, land use, and administration. Matching was done between land qualities and land characteristics with land requirements for planting corn, soybean, and groundnut. After getting land suitability map, the further step was optimation by using linier program to get the optimum land suitability map for research area. The result of the research was 21 land units from 34 land units that can be calculated, while 13 other land units cannot be calculated because they had no agricultural land or land suitability class N2. Land suitability class for corn, soybean, and groundnut were S2, S3, and N2 for each commodity. The result of oprimation by using linier program made profit of Rp 6.196.992.577 in one year with three planting seasons and with planted area for the first planting season was 2.733,041 ha, and the third planting season was 2.843,841 ha. The suitable crop for the research area were 3 land units suitable for corn, 12 land units for soybean, and 6 land units for groundnu
Isolasi dan Seleksi Lactobacillus yang Berpotensi sebagai Agensia Probiotik
No full textLactic acid bacteria are important in food fermentation, in producing antimicrobial substances responsible for food preservation, and in balancing the microflora composition in gastrointestinal tract which contributing many healthful benefits (as probiotic agent). Disturbance due to pathogenic bacteria colonization in intestine as well as sterilisation of intestine due to antibiotic ingestion can be overcome by consumption of probiotic lactic acid bacteria. The objective of this study was to isolate Lactobacillus which potential for probiotic agent from intestinal material of healthy infant baby. Isolation was conducted using peptone glucose yeast extract media added with 0,2 % oxgall at pH 5, followed by incubation at 37 0C for 48 hr. Identifications were carried out based on Grain, morphological, biochemical and physiological characters, peptidoglycan types and protein profile on SDS-PAGE. Selection of probiotic agents were on based their antagonisms toward pathogenic bacteria, their resistance to antibiotics, and their survival at different oxygen availabilities. Based on morphological, biochemical and physiological characters among 12 lactobacilli strains obtained during isolation, 8 of them were identified as Lactobacillus acidophilus and the rest as Lactobacillus reuteri. However based on protein profile, L. acidophilus group has two different profiles, the first, consist of 7 strains and the second, consists of one strain. All isolates inhibited the growth of pathogenic bacteria including Shigella sp., Escherichia coli sp., Escherichia coli FNCC 009 I, Proleus sp., Salmonella choleraesius JCM 3919, Staphylococcus aureus FNCC 0047, Vibrio parahaemoliticus JCM 2147, Bacillus cereus ATCC 0057 and Listeria monocytogenes ATCC 7644, as shown by the inhibition zone ranging from 0,5-8 mm. Eight isolates of L. acidophilus were not resistant to antibiotics tested, while 3 isolates of L. reuteri were not resistant to chloramphenicol, rifampin and ampicillin, however they were resistant to tetracycline and elkosin. At reduced oxygen and anaerobic conditions all the isolates grew well, but at aerobic condition the growth was relatively slow. Strains of Lactobacillus acidophilus could be used for probiotic agents
Transformasi Sistem Irigasi Subak yang Berlandaskan Konsep Tri Hita Karana
No full textSubak irrigation system beside as an appropriate technological system, but as a cultural system as well. This fenomenon indicate that basically subak irrigation system is a technological system that has been developed as a part of cultural society. Because of subak system is viewed as a technological system, so this system has an ability to be transformed. Meanwhile, limitation of the ability of subak irrigation system to overcome the ezireem conditions, so its conditions basically to be solved through the harmony and togetherness, due to the Tri Hita Karana (THK) principles as a basic of subak system. Futhermore, through inverse technique, can be seen how far the ability of subak system can be transformed. And then, through Fuzzy Set Theory can be seen the dominance or ranks of the all elements of subak system, which is also as a consideration on the transformation process. (THK) principles as a basic of subak system. Futhermore, through inverse technique, can be seen how far the ability of subak system can be transformed. And then, through Fuzzy Set Theory can be seen the dominance or ranks of the all elements of subak system, which is also as a consideration on the transformation process
Karakterisasi Kemasan Kertas Aktif dengan Penambahan Oleoresin Ampas Destilasi Sereh Dapur (Cymbopogon citratus)
Get PDFThe aims of this research were to determine the effect of lemongrass distillation dregs oleoresin concentration (0 %, 2 %, 4 %, and 6 % b/b) on the active paper packaging characteristics (sensory, water content, thickness, tensile strength, fold endurance and antimicrobial activity), to determine the functional groups of the control and selected active paper packaging, to determine the effect of days of storage (0, 5, 10, 15, and 20 day) on the control and selected active paper packaging characteristics (tensile strength, and fold endurance), and to determine antimicrobial activity of the control and selected active paper packaging during 20 days storage. The result showed that the concentration of lemongrass distillation dregs oleoresin significantly affected the color, overall, tensile strength, fold endurance, and antimicrobial activity while did not significantly affected the flavor, texture, water content, and thickness of the active paper packaging. The addition of lemongrass distillation dregs oleoresin increased the water content, thickness, microbial activity, while decreased the panelists preference, tensile strength and fold endurance of the active paper packaging. The spectrum of functional groups of the active paper packaging showed the presence of chitosan, cellulose, tween 80, and lemongrass oleoresin. The storage days had no significant effect on tensile strength and fold endurance of the control and selected active paper packaging. The control and selected active paper packaging were significantly different at each 5 days storage. However the 20 day of storage showed no significant effect on the antimicrobial activity of the control and selected active paper packaging. ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi oleoresin ampas destilasi sereh dapur (0 %, 2 %, 4 %, dan 6 % b/b) terhadap karakteristik kemasan kertas aktif (analisis sensoris, kadar air, ketebalan, ketahanan tarik, ketahanan lipat, dan aktifitas antimikroba), mengetahui gugus fungsi kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih, mengetahui pengaruh waktu penyimpanan (0, 5, 10, 15, dan 20 hari) terhadap karakteristik kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih (uji ketahanan lipat dan ketahanan tarik), dan mengetahui aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi oleoresin ampas destilasi sereh dapur terpilih sebelum dan setelah penyimpanan selama 20 hari. Hasil penelitian menunjukkan bahwa konsentrasi oleoresin berpengaruh nyata terhadap warna, overall (penerimaan keseluruhan), ketahanan tarik, ketahanan lipat, dan aktivitas antimikroba tetapi berpengaruh tidak nyata terhadap aroma, tekstur, kadar air, dan ketebalan kemasan kertas aktif. Penambahan oleoresin ampas destilasi sereh dapur meningkatkan kadar air, ketebalan, dan aktivitas antimikroba serta menurunkan ketahanan tarik, ketahanan lipat, dan penerimaan panelis. Kemasan kertas aktif mengandung gugus fungsi selulosa, kitosan, dan tween 80 serta pada kemasan kertas aktif penambahan oleoresin konsentrasi 2 % terdapat gugus fungsi oleoresin sereh dapur. Waktu penyimpanan tidak berpengaruh secara nyata terhadap ketahanan tarik dan ketahanan lipat kemasan kertas aktif kontrol dan konsentrasi terpilih. Kemasan kertas aktif kontrol dengan kemasan kertas aktif penambahan oleoresin konsentrasi 2 % berbeda nyata di setiap 5 hari penyimpanan. Namun, penyimpanan selama 20 hari tidak berpengaruh secara nyata terhadap aktivitas antimikroba kemasan kertas aktif kontrol dan konsentrasi terpilih