Evaluation of Medinilla speciosa fruit as natural feed additive for poultry through inhibition, resistance and antioxidant capacity tests

Abstract

The study aimed to assess the antibacterial activity of encapsulated Medinilla speciosa extract against pathogenic bacteria Escherichia coli and Salmonella, pH and bile salt resistance and antioxidant capacity (total phenols, flavonoids and antioxidants) in vitro. Extraction was carried out by maceration method using 96% ethanol solvent, while freeze drying technique was done using freeze dryer. The main ingredients used were encapsulated Medinilla speciosa fruit extract (EMSFE) and maltodextrin solution (MS). The research design used a completely randomized design with 5 treatments and 4 replicates. The levels of encapsulated Medinilla speciosa fruit extract included concentrations L-=100 (MS), L+=100 (EMSFE), L1=25 (EMSFE): 75 (MS), L2 = 50 (EMSFE): 50 (MS) and L3 = 75 (EMSFE): 25 (MS). Parameters measured included Escherichia coli and Salmonella inhibition, pH and bile salt resistance and antioxidant capacity (total phenols, flavonoids and antioxidants). Data were processed using variance analysis at 5% real level, if significant effect, Duncan test was conducted at 5% level. The results showed that the antibacterial activity of encapsulated Medinilla speciosa extract had a significant effect (p<0.05) on Escherichia coli and Salmonella inhibition, pH and bile salt resistance and antioxidant capacity (total phenols, flavonoids and antioxidants) in vitro. It was concluded that Medinilla speciosa extract encapsulated with a concentration of 75%:25% (L3) is able to pass through exposure to pepsin-HCl and bile salts and has a high inhibition zone against pathogenic bacteria and a mixture of Medinilla speciosa extract and maltodextrin solution can be used as a natural feed additive for poultry.