By: Rahayu WP, Raharjanti DS
Department of Food Science and Technology, Bogor Agricultural University
The effect of heating on Gulai seasoning on its antimicrobial activity in food system was evaluated against Staphylococcus aureus and Bacillus cereus. Food system used as growth medium was meat extract and coconut milk (1:1, v/v) and heat treatment applied to this study were “stirfrying”’ boiling and sterilization. The analysis of antimicrobial activity using contact method showed that the inhibition of microbial growth was better in food system with seasoning that without seasoning. Fresh Gulai seasoning was effective to inhibit total microbe and B. cereus for up to 6 and 24 hours, respectively. After “stirfrying”, Gulai seasoning inhibited total microbe and B. cereus 6 hours of incubation time. Increasing in time and temperature of heat treatment, resulted in the decrease of antimicrobial activity to total microbe and B. cereus. On the other hand, heat treatment of Gulai seasoning increased antimicrobial activity against S. aureus and the highest antimicrobial activity was reached by boiling Gulai “stir-fried” seasoning for 20 minutes.
Keywords: antimicrobial, seasoning, gulai, heating
Dimuat pada Buletin Teknologi dan Industri Pangan, Volume 11 No. 1, 2000, ISSN 0216-2318