International Journal on Food, Agriculture, and Natural Resources

Volume 02, Issue 01, Page 1-8

ISSN: 2722-4066
http://www.fanres.org

Original Paper
Antibacterial Activity of Kaempferia galanga L. Hard Candy Against
Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth
Maria Belgis1*, Ahmad Nafi’ 1, Giyarto1, Afina Desi Wulandari1
1) Departement of Agricultural Product Technology, University of Jember, Jember, Indonesian
*) Corresponding Author: maria_belgis@yahoo.com

Received: 08 February 2021; Accepted: 10 April 2021

DOI: https://doi.org/10.46676/ij-fanres.v2i1.22

Abstract — Kencur (Kaempferia galanga L.) is a spice plant that Kencur (Kaempferia galanga L.) is a tropical plant
has a high volatile content with active compounds of ethyl p- which is traditionally known as a medicinal plant. Kencur,
methoxy cinnamate (23.65%) and ethyl cinnamate (5.98%). Rhizome, contains starch (4.14%), minerals (13.37%), and
These two compounds have been reported to have antibacterial essential oils (2.4–3.9%) [3]. [4] report that Kencur essential
activity against Streptococcus pyogenes and Staphylococcus
oil produced from steam distillation contains the two highest
aureus, which are two types of bacteria that can cause sore
throat. The application of Kencur essential oil in hard candy can compounds, ethyl cinnamate (5.98%) and ethyl p-methoxy
potentially reduce inflammation in throat. This study aims to cinnamate (23.65%) which have antimicrobial activity. The
determine the effect of Kencur essential oil concentration in ethyl p-methoxy cinnamate compound is a derivative of
hard candy in inhibiting the growth of Streptococcus pyogenes phenol which is bacteriostatic. These compounds can cause
and Staphylococcus aureus bacteria and to determine their damage to plasma membranes, inactivate enzymes and
acceptance by a group of panelists. This research was conducted denaturate proteins, causing bacterial cells to lose their shape
with 6 treatments involving different concentrations of Kencur and trigger the occurrence of lysis [5]. Some researchers
essential oil, including 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. stated that Kencur essential oil has antibacterial activity
The results showed that higher concentration of Kencur
against the growth of Staphylococcus aureus [6]; Eschericia
essential oil in hard candy would further inhibit the growth of
Streptococcus pyogenes and Staphylococcus aureus bacteria. The coli, Bacillus subtilis and Candida albicans [7].
highest inhibitory activity and the highest acceptance by Hard candy is a hard textured non-crystalline candy
panelists were found at 1% essential oil concentration with made from a mixture of sucrose, glucose, water and additives,
3.29% moisture content, 0.12% ash content, and 7.13% namely flavors, dyes and acidifying substances [8]. Making
reducing sugar. The use of Kencur essential oil in hard candy as hard candy with the addition of essential oils has been carried
a flavoring as well as inhibiting the growth of strep throat- out in several studies, namely honey propolis hard candy [9];
causing bacteria (Streptococcus pyogenes and Staphylococcus ginger candy [10] and cajuputs candy [11]. The addition of
aureus) has the potential to be developed. essential oils to hard candy can add aroma and flavor as well
as active compounds as antibacterial agents [12]. Consuming
Keywords— Antibakteri, hard candy, Kencur, minyak atsiri,
Kencur essential oil in hard candy offers several advantages,
Streptococcus pyogenes, Staphylococcus aureus
including practicality, active compound as antibacterial
agent, and unique ability to dissolve and disintegrate slowly
I. INTRODUCTION in the mouth so that it has the potential to kill microbes that
cause sore throat. Studies employing the right concentration
Pharyngitis or sore throat is a disease that is categorized
of Kencur essential oil with the highest antibacterial activity
as an Upper Respiratory Tract Infection (URTI). According
which meets acceptability criteria of a group of panelists have
to the World Health Organization (WHO) in 2016, the
never been reported before. Therefore, this study was
number of patients with URTI in the world is 59,417 cases
conducted to delve into that empirical gap for potential
with the number of cases in developing countries ranging
development.
from 40 to 80 times higher than that in developed country. In
the United States approximately 15 million patients suffer II. MATERIALS AND METHOD
from this disease per year [1]. Sore throat is caused by
A. Ingredients
bacterial infections, including Streptococcus pyogenes and
Kencur rhizome (Kaempferia galanga L.) in this study
Staphylococcus aureus [2].
was obtained from Kencur plantation in Kemuning village,
Jember, Indonesia. Species identification [7] was carried out

1
at the Botanical Laboratory of the Department of Biology,
Faculty of Mathematics and Science (FMIPA), University of
Jember.
The ingredients for making hard candy included white Production of Test Solution
crystal sugar (Gulaku), glucose syrup, and water (Aqua) from Three grams of hard candy was dissolved in 6 ml of
the local market. The other ingredients included inoculum of DMSO 10% solution, which was sterilized by autoclaving
Streptococcus pyogenes and Staphylococcus aureus from the (121° C, 2 atm for 15 minutes).
Microbiology Laboratory of the Faculty of Medicine,
University of Jember. Also, the study used NA (Nutrient Testing Inhibition Zone Activity
Agar), MHA (Mueller Hinton Agar), 2%, DMSO (Dimethyl Inhibition zone activity testing was performed using the
Sulfoxide) nelson solution, arsenol solution, CaCO3, Pb agar diffusion method with disc paper (Kyrbi-Bauer method)
Acetate, Na Oxalate, Arsenomolybdate, BaCl2 (Merck) and and observed based on the resulting clear zone around the
H2SO4 (Smartlab) for the manufacture of Mc Farland 0.5, disc [14]. Sterile paper discs measuring 6 mm were immersed
disc paper (wathman 42 diameter 12.5) ordered from Ina Lab. in the test for 30 minutes. MHA (Mueller Hinton Agar) media
weighing 3.4 g was dissolved in 100 ml of distilled water and
B. The Distillation of Essential Oil then heated until dissolved. The media was then sterilized
The extraction of essential oil was carried out by using autoclave at 121° C for 15 minutes. Twelve ml of sterile
employing steam distillation method [4]. Three Kg of Kencur MHA media was poured into a sterile petri dish with a
rhizome were sorted, washed, cleaned of dirt, and then sliced diameter of 10 cm. After the media had been evenly
into thin slices of ± 1-4 mm thickness. Simplicia was placed distributed and solidified, 0.1 ml of bacterial suspension was
in a distiller with a water ratio of 1: 2, which was then distilled inoculated into the petri dish and then flattened using a
for 5 hours. The essential oil distillate was separated in 15 ml drigalsky spatula. Furthermore, the soaked paper discs were
amber vial. placed on the surface of the test media, which was then
incubated at 37° C for 24 hours. The zone of inhibition was
C. The Production of Hard Candy [38] obtained from measuring the diameter of clear zone around
White crystal sugar (120 g) was mixed in 20 ml of water the disc. The diameter of inhibition zone was classified into
and then heated to 100o C. Sixty g glucose was added and 4 stages of criteria in accordance with [15], namely weak
heated to the final temperature of hard crack heating (150 o C), activity (<5 mm), moderate (5-10 mm), strong (10-20 mm),
then cooled to 110o C. Afterwards, Kencur essential oil was very strong (> 20 mm).
added according to the treatments (0%, 0.2%, 0.4%, 0%, 8%
and 1%), molded, and kept at room temperature until it Minimum Inhibitory Concentration (MIC) and Concentration
became hardened. After hard candy was removed from the Inhibiting 50% (IC50 ) [39]
mold, it would be stored in closed packaging for further The agar dilution method antibacterial test was carried
testing. out to determine MIC (Minimum Inhibitory Concentration)
and IC50 against Streptococcus pyogenes and
D. Antimicrobial Testing Staphylococcus aureus bacteria. The dilution test was carried
The Production of Mc Farland 0.5 Solution out by pouring the solution. One ml of bacterial suspension
Mc Farland 0.5 solution was used as the standard for was inoculated into the petri dish. Once evenly distributed, 1
the turbidity of microbial suspensions to determine the ml of the test solution was inoculated into the petri dish. A
number of microbes in the suspension [13]. 1.175% BaCl2 total of 12 ml of sterile MHA media was poured into the petri
0.05 ml and H2SO4 1% 9.95 ml were mixed until dish and then flattened before it was kept to become solid.
homogeneous. The turbidity of Mc Farland's solution was The concentration was put in incubation for 24 hours at 37°
measured using a spectrophotometer at a wavelength of 625 C. The number of colonies on the petri dish was counted
nm, with absorbance values ranging from 0.08 to 0.1. The Mc using a colony counter (Stuart Scientific).
Farland value of 0.5 indicates that the number of microbes is
equivalent to a bacterial density of 3x108 / ml. E. Preference Test
The preference test refers to a modified study [16].
The Production of Bacterial Suspension The preference sensory assessment used a hedonic scale
One ose of test bacteria was each suspended in 10 which aimed to evaluate panelists' acceptance of the color,
ml of sterile physiological solution and then homogenized aroma, taste and overall properties of hard candy. The test
using vortex, the absorbance which was measured at a was conducted by 80 untrained male and female panelists
wavelength of 625 nm. The turbidity of the suspension was aged 19-25 years. The test rating scale was based on the level
adjusted to the Mc Farland absorbance value. One ml of of preference with 7 categories, ranging from 1 to 7, with 1
bacterial suspension was put into a test tube containing 9 ml indicating strong disagreement and 7 corresponding to strong
sterile distilled water. Dilution was carried out to a level of agreement. The threshold to accept a sample was at intervals
10-6. ranging from 5 to 7.

2
 F. Effectiveness Calculation [17] Figure 3. Inhibition Zone of Hard Candy with Kencur Essential Oil (0%: 0
ml, 0,2%: 0,4 ml, 0,4%: 0,8 ml, 0,6%: 1,2 ml, 0,8%: 1,6 ml,
The effectiveness test was carried out by giving a
1%: 2 ml) against the Growth of Staphylococcus aureus
weighted value (variable value) to each variable with a Kencur essential oil in hard candy possesses the
relative number, namely 0-1. The effectiveness value can be potential to defend against microbial growth of Streptococcus
calculated using the following formula: pyogenes and Staphylococcus aureus. The higher the
Treatment score−the worst score
concentration of essential oil added to hard candy, the larger
Effectiveness Value = the area of the inhibition zone for bacterial growth. Essential
The best score−the worst score
x Normal Weight oil at a concentration of 1% produced the highest inhibition
zone against bacterial growth with an inhibition zone
diameter of 5.44 mm against Streptococcus pyogenes and
G. Testing Chemical Characteristics of The Best Sample 5.56 mm against Staphylococcus aureus. The inhibition
The best sample obtained from the effectiveness test ability was based on the diameter area, which in our study
was put into the chemical characteristic test. The chemical was classified as moderate. Figures 3 and 4 show that the use
contents tested were moisture content, ash content, and of Kencur essential oil has a better antibacterial activity,
reducing sugar content [18]. The test results were then compared to the absence of essential oil. This was indicated
adjusted to the quality requirements of the Indonesian by the smallest inhibition zone at 10% DMSO. DMSO is an
National Standard 3547.1: 2008 for hard candy [8]. organic solvent that can dissolve polar and non-polar
compounds and is not bactericidal, so it does not affect the
work of antibacterial compounds [20]. The compound
III. RESULTS AND DISCUSSION
content of Kencur rhizome essential oil is known to have
A. Activity of Inhibition Zone of Hard Candy with Kencur antibacterial activity.
Essential Oil The active components contained in Kencur essential oil
The inhibition zone of hard candy was investigated by such as ethyl p-methoxycinamate, methylsinamate and penta
observing the diameter of the clear zone around the disc as decane have the ability to inhibit bacterial growth [21].
the potential determinant to the presence or absence of
antibacterial compounds in inhibiting microbial growth [19].
The results of the antibacterial activity test showed that the
increase in the concentration of Kencur essential oil in hard 1%
candy had a significant effect on the increased diameter of DMSO
10%
inhibition zone of Streptococcus pyogenes and
Staphylococcus aureus (p <0.05), as seen in Figure 1 and
0,6 % 0,8%
Figure 2.
0,4%
7.00
5,44d
Average clear zone diameter

6.00 0,2%
4,11cd 0%
5.00 3,33bc 3,78bc
4.00 2,44ab 2,89bc
(mm)

3.00 1,33a
2.00
Figure 3. The Inhibition Zone against Streptococcus pyogenes
1.00
0.00
DMSO 0% 0,2% 0,4% 0,6% 0,8% 1%
10%
Concentration of Kencur Essential Oil (%)
0,8% 0,6%
Figure 1. Inhibition Zone of Hard Candy with Kencur Essential Oil (0%: 0
ml, 0,2%: 0,4 ml, 0,4%: 0,8 ml, 0,6%: 1,2 ml, 0,8%: 1,6 ml,
1%: 2 ml) against the Growth of Streptococcus pyogenes DMSO
1%
10% 0,4%
7.00 5,56d
Average clear zone diameter

6.00
4,44cd 0% 0,2%
5.00 3,67bc
3,00abc 3,22bc
4.00
(mm)

ab
3.00 1,44a 2,00
2.00
Figure 4. The Inhibition Zone against Staphylococcus aureus
1.00
0.00
DMSO 0% 0,2% 0,4% 0,6% 0,8% 1% The effectiveness of an antibacterial compound is
10% determined by the concentration and type of active compound
Concentration of Kencur Essential Oil (%) present in a material. To that point, the higher the

3
concentration of the active substance is, the greater the colonies and the concentration of Kencur essential oil in hard
effectiveness will become [22]. Figures 3 and 4 show the candy, as seen in Figure 5 and Figure 6.
increased diameter of the inhibition zone in proportion to the Based on Figure 5 and Figure 6, the equations y = -
increase in the concentration of Kencur essential oil added to 0,152x + 8,067 for the inhibition of Streptococcus pyogenes
the sample. The inhibitory activity of Kencur essential oil was and y = -0,155x + 7,824 for the inhibition of Staphylococcus
also reported by [7] who stated that Kencur essential oil aureus are formulated. The logarithmic curve shows a linear
formed a clear zone against the bacteria Eschericia coli, line, where the greater the concentration of Kencur essential
Bacillus subtilis and the fungus Candida albicans. oil, while the log of the number of bacterial colonies
According to [23], Kencur essential oil showed strong decreases. The calculation results show that the IC50 value of
inhibitory activity against Salmonella typhimurium, hard candy on the growth of Streptococcus pyogenes is a
Staphylococcus aureus and Escherichia coli. Antimicrobial concentration of 1.980 mg/ml, while the IC50 for the growth
activity can occur due to membrane damage, cell wall of Staphylococcus aureus is a concentration of 1.942 mg/ml.
damage and damage to electron transport [24]. The These data show that Kencur essential oil in hard candy at a
mechanism of changes that occur due to the administration of concentration of 0.8% can inhibit bacterial growth.
Kencur essential oil has been reported in study by [23], where The MIC value of Kencur in hard candy on the growth
the use of essential oils causes structural changes in bacterial of Streptococcus pyogenes was a concentration of 6.58 mg/ml
cells as well as nucleic acids and causes proteins to undergo and 6.45 mg/ml on the growth of Staphylococcus aureus.
lysis, eventually leading to cell damage. Giving Kencur These data show that Kencur essential oil in hard candy at
essential oil causes bacterial cells to stick together, cell concentrations higher than 1% can kill bacteria.
membranes to undergo lysis and changes in bacterial 8.10

Log of Number of Collonies

morphology, including severe damage, defects, holes and 8.00
y = -0.1525x + 8.0672
wrinkles. The nucleic acids and proteins are released into the 7.90 R² = 0.9569
cell supernatant, and as a result the protein structure opens
7.80
and decreases.
The integrity of the cell membrane is one of the main 7.70
factors affecting bacterial growth and metabolism. The 7.60
release of cytoplasmic components such as nucleic acids and 7.50
proteins can affect the integrity of the cell membrane, because
7.40
the intracellular components (small ions, ATP, nucleic acids 0.00 0.50 1.00 1.50 2.00 2.50 3.00 3.50
and proteins) will be released if there is a change in the Kencur Essential Oil (µg/ml)
bacterial membrane after the exposure to antibacterial
compounds [25]; [26]. The release of nucleic acids in the Figure 5. Logarithmic Curve on The Correlation between Inhibitory
nucleus, proteins in cell membranes, cytoplasm and nucleus Property of Hard Candy with Kencur Essential Oil and The Growth of
shows severe damage to cell walls and membranes, thereby Streptococcus pyogenes
affecting cell growth and inhibiting bacterial replication [27].
Longer and more intense concentration of antibacterial added 7.90
Log of Number of Collonies

increases the possibility of cell damages. According to 7.80

studies [28] and [29], Kencur essential oil affects bacterial y = -0.155x + 7.8247
7.70 R² = 0.9934
protein and decreases the amount of cellular protein by
permeating and disrupting the cell membrane, resulting in 7.60

bacterial death. 7.50

7.40
B. Inhibitory Concentration 50% (IC50) and Minimum 7.30
Inhibitory Concentration (MIC)
7.20
Antibacterial compounds are toxic compounds that can 0.00 0.50 1.00 1.50 2.00 2.50 3.00 3.50
inhibit bacterial growth and activity. Antibacterial activity
testing aims to determine the concentration of a substance Kencur Essential Oil (µg/ml)
Figure 6. Logarithmic Curve on Inhibitory Activity of Hard Candy with
containing antibacterial compounds so that it can be applied Kencur Essential Oil against the Growth of Staphylococcus
effectively and efficiently. IC50 is used to determine the aureus
minimum concentration of an antibacterial solution that can
inhibit the growth of certain bacteria [30]. MIC aims to Kencur essential oil contains an antibacterial
determine the minimum concentration of an antibacterial compound in the form of ethyl p-methoxy cinnamate which
solution that can kill certain bacteria [31]. The determination is classified as a phenolic compound group [32]. Phenol-
of the IC50 and MIC values was calculated using a logarithmic based components can damage plasma membrane, and trigger
curve equation. The logarithmic curve shows the log enzyme inactivation and protein denaturation. According to
relationship between the number of Streptococcus pyogenes [33] and [34], Streptococcus pyogenes and Staphylococcus
aureus are gram-positive bacteria. Gram-positive bacteria are

4
prone to protein denaturation. This is because the cell walls 80 70

Panelists' Overall
Accepptance (%)
of gram-positive bacteria contain peptidoglycan, teichoic 70 63.75
acid and theikuronic acid which are mostly polysaccharides 60 51.25 53.75 51.25
so they are easily denatured [35]. The denatured protein in the 50
cell wall causes brittleness of the bacterial cell wall so that it 40
30
is easily penetrated by other active substances that act as 20
antimicrobials. The destruction of the cytoplasmic membrane 10
due to phenol components causes bacteria to lose their 0
pathogenicity and then die [32]. 0.2 0.4 0.6 0.8 1

Concentration of Kencur Essential Oil (%)

Figure 8. Panelists’ Acceptance of Hard Candy Aroma

C. Preference This may be due to the addition of Kencur essential oil.

Color At this concentration, the amount is not too high, so that the
77.5 scent of Kencur is not too strong, which is why it can still be
80 73.75
Panelists' Overall Accepptance

68.75 accepted by the panelists. According to [4], Kencur rhizome

70 58.75 55 essential oil has a distinctive fragrant and fresh aroma, like
60
50
Kencur rhizome. The more essential oil is added, the stronger
40 the distinctive scent becomes.
(%)

30
20
10 Flavor
0 Flavor is one of the factors that determine food quality.
0.2 0.4 0.6 0.8 1 The highest acceptance of Kencur hard candy flavor was
70%, as found at 0.4% concentration of Kencur essential oil,
Concentration of Kencur Essential Oil (%)
while the lowest was at 0.2% essential oil concentration. The
Figure 7. Acceptability Level of Hard Candy Color
flavor of a product can be sensed by the taste buds, usually in
the form of sweet, salty, sour, and bitter sensations. Hard
Color is one of the determinants of food product quality
candy with Kencur essential oil at concentration of 0.4%
because it can attract consumers. Majority of panelists,
receives the highest panelists’ acceptance. This is probably
77.5%, gave positive response to the color formed at a
due to the fact that this concentration does not cause spicy
concentration of 1%. The lowest panelist acceptance, 55%,
Kencur taste, compared to flavor associated with higher
preferred the color at a concentration of 0.8%. Kencur hard
concentration. [4] state that the essential oil of Kencur
candy with 1% concentration of essential oil is the product
rhizome has a spicy and bitter flavor due to the presence of
that shows the highest panelist acceptance. This is probably
saponin compounds [37]. The more concentration of essential
because Kencur gives an attractive color to the product.
oils that is added, the stronger the spicy becomes.
According to [36] the color of Kencur essential oil produced
from the steam-water distillation process is yellow-red, so the 80 70
Panelists' Overall Accepptance

66.25 67.5
addition of Kencur essential oil can cause the hard candy to 70 61.25
65
appear transparent yellow. 60
50
Aroma 40
(%)

Aroma is an important indicator in food products 30

because it can determine whether a product is accepted or not. 20
The highest acceptance of aroma was 70% of the 80 panelists, 10
as found in the essential oil concentration of 0.4%, while the 0
lowest (51.25%) was at the concentration of 0.2% and 0.8%. 0.2 0.4 0.6 0.8 1
Kencur hard candy with essential oil concentration of 0.4% is Concentration of Kencur Essential Oil (%)
the product that shows the highest panelist acceptance.
Figure 9. Acceptance of Hard Candy Flavor

Overall Evaluation
The highest percentage of overall acceptance was
73.5% of total panelists, as indicated in 0.4% and 1%
essential oil concentrations in hard candy. The overall
organoleptic characteristics were the panelists' acceptance to
color, aroma, and taste of hard candy. Hard candies with
Kencur essential oil concentrations at 0.4% and 1% are the

5
products that show the highest panelist acceptance. This the highest inhibition activity against Streptococcus
finding concludes that the panelists give positive feedbacks pyogenes, namely 5.44 mm, and against Staphylococcus
to hard candy with the addition of Kencur essential oil, as aureus, namely 5.56 mm. Also, the addition of essential oil
indicated by its distinctive color, aroma, and flavor . has met the Indonesian National Standard for hard candy
standards. The IC50 test on the growth of Streptococcus
Total penerimaan panelis (%)

80 73.75 73.75 pyogenes and Staphylococcus aureus has acknowledged that

70
70 65 63.75
the best concentration is 0.8% (2.59 mg/ml). The MIC against
60 Streptococcus pyogenes and Staphylococcus aureus is
50
marked at a concentration of >1%, namely 6.45-6.58 mg/ml.
40
30
Hard candy with 1% concentration of Kencur essential oil
20 induces satisfactory antibacterial activity and is presumed to
10 gain positive consumer acceptance, as corroborated by the
0 panelists’ evaluation.
0.2 0.4 0.6 0.8 1
ACKNOWLEDGMENT
Concentration of Kencur Essential Oil (%)
The authors would like to express massive gratitude to
Figure 10. Overall Acceptance of Hard Candy
the support of research facilities provided by the Faculty of
Agricultural Technology, University of Jember.
D. Effectiveness Value
An effectiveness test was carried out to determine the REFERENCES
best sample based on the selected parameters [17]. Hard
[1] Luo, R., J. Sickler., F. Vahidnia., .C. Lee., B. Frogner
candies with various concentrations of Kencur essential oil
and M. Thompson. 2019. Diagnosis and Management
were tested by the panelists. The best treatment was chosen
of Group a Streptococcal Pharyngitis in the United
based on the hedonic test parameters including color, aroma,
States 2011-2015. BMC Infectious Diseases., 19(193):
flavor, overall acceptance, and inhibition zone test (disc
1-9.
method). Based on Table 1, the best treatment in hard candy
sample is hard candy with a concentration of 1% essential oil, [2] Jawetz, M. and Adelberg. 2001. Mikrobiologi
found to have an effectiveness value of 0.83. Kedokteran. Edisi XX, terjemahan Edi Nugroho.
Jakarta: Buku Kedokteran EGC.
Table 1. Effectiveness Value of Hard Candy with Kencur Essential Oil
Sample Effectiveness Value [3] Afriastini, J.J. 2010. Bertanam Kencur. Jakarta: Penebar
A1 0,22 swadaya.
A2 0,80
A3 0,48 [4] Lely, N dan Rahmanisah, D. 2017. Uji Daya Hambat
A4 0,18 Minyak Atsiri Rimpang Kecur (Kaemprefia galanga
A5 0,83 Linn) Terhadap Trichophyton mentagrophytes,
Trichophyton rubrum. Jurnal Penelitian Sains MIPA
E. The Characteristics of The Best Chemical Treatment UNSRI. Vol. 19 (2): 94-99.
Based on Table 2, the test of the chemical characteristics
[5] Jawetz, Melnick and Adelberg’s. 2013. Medical
of hard candy with Kencur essential oil corroborated the best
Microbiology 26th Edition. North America: The
treatment with 1% concentration of essential oil, 3.29%
McGraw-Hill Companies.
moisture content, 0.12% ash content, and 7.13% reducing
sugar. The best treatment on chemical content has met the [6] Meuthia, N. 2016. Uji Daya Hambat Minyak Atsiri
requirements of the Indonesian National Standard. Rimpang Kencur (Kaempferia galanga L.) terhadap
Pertumbuhan Methicillin-Resistant Staphylococcus
Table 2. Analysis Results on The Best Treatment for Chemical eureus. Skripsi. Banda Aceh: Program Studi Pendidikan
Characteristics
Dokter, Fakultas Kedokteran, Universitas Syah Kuala.
Analysis Standard
No. Parameters Results (SNI in Hard [7] Kurniati, H.I. 2010. Ekstraksi, Identifikasi, dan Uji
(%) Candy)
Aktivitas Antimikroba, Minyak Atsiri Dari Rimpang
1. Water content 3,29 maximum 3,5 %
Kencur (Kaempferia galanga L.) Dan Temulawak
2. Ash content 0,12 maximum 2,0 %
(Curcuma xanthorrhiza D. Dietr). Skripsi. Jember:
3. Reducing sugar 7,13 maximum 24 %
Jurusan Kimia Fakultas Matematika dan Ilmu
Pengetahuan Alam Universitas Jember.
IV. CONCLUSION [8] Badan Standarisasi Nasional. 2008. Kembang Gula –
The addition of Kencur essential oil results in Bagian 1: Keras SNI 3547.1-2008. Jakarta: BSN.
increasing antibacterial activity and panelist preference. Hard [9] Wijaya, K.M., Sri, A.S, and Nurtami, S. 2019. Effect of
candy with Kencur essential oil at a concentration of 1% has Honey Propolis Hard Candy on Lactoperoxidase

6
 Activity in Unstimulated Saliva. Int J App Pharm, 11(1) [22] Soesanto, Budiharjo,T., dan Widiyanto, S.Y.D. 2013.
: 103-105. Konsentrasi Berbagai Jenis Rempah-Rempah Terhadap
Daya Hambat Bakteri Streptococcus pyogenes. Jurnal
[10] Alam, M.S., M. Kamruzzaman, S.A.A. Khanom,
Riset Kesehatan. 2 (1): 277-286.
M.R.H. Patowary, M.T. Elahi, M. Hasanuzzaman, and
D.K. Paul. 2018. Quality Evaluation of Ginger Candy [23] Yang, Y., S. Tian, F. Wang, Z. Li, L. Liu, X. Yang, Y.
Prepared by Osmotic Dehydration Techniques. Food Bao, Y. Wu, Y. Huang, L. Sun, C. Yu and Y. Li. 2018.
and Nutrition Science, 9 : 376-389 Chemical Composition and Antibacterial Activity of
Kaempferia galangan Essential Oil. Int. J. Agric. Biol.,
[11] Wijaya, C.H., A. Fieke, R. Dan Boy, M.B. 2014.
Vol 20(2): 457-462.
Penghambatan Cajuputs Candy Terhadap Viabilitas
Kahmir Candida albicans Secara In Vitro. J. Tekol. dan [24] Solecki, O., A. Mosbah, M.B. Floc’h and B. Felden,
Industri Pangan, 25 (2): 158-167. 2015. Converting a Staphylococcus aureus toxin into
effective cyclic Pseudopeptide antibiotics. Chem. Biol.,
[12] Agusta, A. 2000. Minyak Atsiri Tumbuhan Tropika
22: 329‒335.
Indonesia. Bandung: ITB Press
[25] Chen, C.Z. and S.L. Cooper, 2002. Interactions between
[13] Kadarwenny, C.P. 2017. Penetapan Kadar Alkaloid
dendrimer biocides and bacterial membranes.
Total Dan Uji Aktivitas Antibakteri Terhadap Bacillus
Biomaterials, 23: 3359‒3368.
cereus Dari Ekstrak Etanol Daun Kemaitan (Lunasia
amara Blanco). Skripsi. Jember: Fakultas Farmasi, [26] Aronsson, K., U. Röfnner and E. Borch, 2005.
Universitas Jember. Inactivation of Escherichia coli, Listeria innocua and
Saccharomyces cerevisiae in Relation to Membrane
[14] Morales G, Sierra P, Mancilla, Parades A, Loyola LA,
Permeabilization and Subsequent Leakage of
Gallardo O, Borquez J. 2003. Secondary Metabolites
Intracellular Compounds Due to Pulsed Electric Field
from Four Medicinal Plants from Northern Chile,
Processing. Int. J. Food Microbiol., 99: 19‒32.
Antimicrobial Activity, and Biotoxicity against Artemia
salina. Journal Chile. Chem. Soc., 49 (1): 13-18. [27] Zhang, Y.B., X.Y. Liu, Y.F. Wang, P.P. Jiang and S.Y.
Quek, 2016. Antibacterial Activity and Mechanism of
[15] Morales G, Sierra P, Mancilla, Parades A, Loyola LA, Cinnamon Essential Oil Against Escherichia coli and
Gallardo O, Borquez J. 2003. Secondary Metabolites Staphylococcus aureus. Food Contr., 59: 282‒289.
from Four Medicinal Plants from Northern Chile,
[28] Zeng, X.P., W.W. Tang, G.Q. Ye, T. Ouyang, L. Tian,
Antimicrobial Activity, and Biotoxicity against Artemia
Y.M. Ni and P. Li, 2010. Studies on Disinfection
salina. Journal Chile Chem.
Mechanism of Electrolyzed Oxidizing Water on E. coli
[16] Selvakumar, L., Radhiah, S., Nurul, S.R., Mod, S.P.D. and Staphylococcus aureus. J. Food Sci., 75: 253‒260.
dan Wan, Z.W.I. 2019. Orange Sweet Potato (Ipomoea
[29] Zhao, L., H. Zhang, T. Hao and S. Li, 2015. In vitro
batatas) Puree Improved Physicochemical Properties
Antibacterial Activities and Mechanism of Sugar Fatty
And Sensory Acceptance of Brownies. Jurnal of The
Acid Esters Against Five Food-Related Bacteria. Food
Saudi Society of Agricultural Science, 18 (3): 332-336.
Chem., 187: 370‒377.
[17] De Gamo E.D., W.G. Sullivan, and J.R. Canada. 1984.
[20] Lay, B. W. 1994. Analisis Mikroba di Laboratorium.
Engineering Economy. New York: Milan Publishing
Jakarta: PT. Raja Grafindo Persada. P: 86-88.
Company.
[31] Finegold, S. M. and E. J. Baron. 1996. Diagnostic
[18] AOAC. 2005. Official of Analysis of The Association of
Microbiology. 7 th Edition. Mc Graw Hill Inc. Oxford.
Official Analytical Chemistry. Arlington : AOAC Inc.
London, Boston. P : 86-89.
[19] Balouiri, M., M. Sadiki, and S.K. Ibnsouda. 2016.
[32] Achmad, A.S. 1986. Kimia Organik Bahan Alam.
Methods for In Vitro Evaluating Antimicrobial Activity.
Jakarta: Penerbit Karunia.
Journal of Pharmaceutial Analysis, 6 (2): 71-79.
[33] Cunningham, M.W. 2000. Phatogenesis of Group A
[20] Reynolds, J. E. F. 1996. Martindale, The Extra
Streptococcal Infection. Clin Microbiol Rev. Vol 13(3):
Pharmacopeia 31th Edition. The Royalm
470-511.
Pharmaceutical Society Press. London. p : 114 – 117.
[34] Pelczar, M.J., dan E.C.S. Chan. 1988. Dasar-dasar
[21] Sahoo,S., Parida, R., Singh, S., Rabindra,N., Padhy, and
Mikrobiologi. Diterjemahkan oleh Hadioetomo, R.S.
Nayak, S. 2013. Evaluation of Yield, Quality And
Jakarta: Universitas Indonesia Press.
Antioxidant Activity of Essential Oil of In Vitro
Propagated Kaempferia galanga Linn. Journal of Acute [35] Helmiyati, A.F. dan Nurrahman. 2010. Pengaruh
Disease. 124-130. Konsentrasi Tawas Terhadap Pertumbuhan Bakteri
Gram Positif Dan egatif. Jurnal Pangan dan Gizi. 1(1).

7
[36] Putri, D.A., Saipul, B.D, dan Adian, R. 2018. Uji [38] International Materials Institute for Glass (IMI-NFG).
Pengaruh Kondisi Bahan dan Lama Waktu Penyulingan 2004. Candy Glass Making Demonstration for
Pada Alat Penyuling Tipe Uap dan Air Teradap Classroom or Science Activity.
Rendemen Minyak Atsiri Tanaman Kencur https://www.lehigh.edu/imi/scied/libraryglassedu.html
(Kaempferia galanga L.). J. Rekayasa Pangan dan
Pertanian., 6 (1): 154-160. [39] Desmara, Silvia., Sri Rezeki., Sunnati. 2017.
Konsentrasi Hambat Minimum dan Konsentrasi Bunuh
[37] Rahayu, S.E. 2002. Kaempferia galanga L. Kencur.
Minimum Ekstrak Daun Kemangi (Ocimum sanctum
UNAS: Pusat Penelitian dan Pengembangan Tumbuhan
L.) terhadap Pertumbuhan Candida albicans. Journal
Obat (P3TO).
Consinus Dentistry, 2 (1) : 31 – 39.