By: Fardiaz S, Triana A, Rahayu WP
Department of Food Science and Technology, Bogor Agricultural University
The antimicrobial activities of industrial fresh seasoning such as rendang, ayamgoreng, opor, kare, gulai and rawon had been study at 5, 10, 15 and 20% concentrations, against E coli, S. aureus, S. Typhimurium, V. cholera, B. cereus, L. monocytogenes, and P. aeruginosa and fresh meat extract as mixed culture. The analysis of antimicrobial activity using selection method showed that rendang had strong inhibitor growth effect on all bacteria used in this study, while the other seasoning had less antimicrobial activity than rendang. The testing of potential antimicrobial seasoning using contact method was done only for rendang, ayam goreng, and opor, against B. cereus and fresh meat extract for 30 hours incubation time. The result also showed that rendang was more effective in decreasing the growth of B. cereus and microbes in fresh meat extract then ayam goreng and opor. The antimicrobial activity increased with higher concentration and decreased at longer incubation time.
Keywords: antimicrobial, fresh seasoning, pathogenic bacteria, spoilage bacteria, rendang
Dimuat di Jurnal Ilmu dan Teknologi Pangan, Volume 3 No. 2, 1998, ISSN 1410-0142