[abstrak] AKTIVITAS ANTIMIKROBA BUMBU MASAKAN TRADISIONAL HASIL OLAHAN INDUSTRI TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN (ANTIMICROBIAL ACTIVITY OF INDUSTRIAL TRADITIONAL SEASONINGS ON THE PATHOGENIC AND FOOD SPOILAGE BACTERIA)

By: Rahayu WP

Department of Food Science and Technology, Bogor Agricultural University

Study on the effect of six seasoning added to growth media at concentration ranging from 0-2% were carried out to find their antimicrobial activity against pathogenic and food spoilage bacteria. The seasonings studied were those used for fried chicken, kare, gulai, opor, rending and rawon. These seasoning at 15% concentration in Plate Count Agar completely inhibited growth of all bacteria tested, but they have a little inhibition on the fungal growth at 20% or less. Fried chicken, rendang and opor seasoning were found to have bactericidal effects on B. cereus at 10-20% concentration, for various incubation times up to 30 hours.

Keywords: antimicrobial, pathogenic bacteria, spoilage bacteria, seasoning

Dimuat pada Buletin Teknologi dan Industri Pangan, Volume 11 No. 2, 2000, ISSN 0216-2318

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