By: Parhusip AJN1, Jenie BSL2, Rahayu WP2, Yasni S2
1Department of Agricultural Technology, FAPERTA Unika St. Thomas Medan
2Department of Food Science and Technology, Bogor Agricultural University
Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.85 respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate.
Keywords: andaliman, extract, hydrophobicity, antibacterial, cell-leakage
Dimuat pada Jurnal Teknologi dan Industri Pangan, Volume 16 No. 1, 2005, ISSN 0216-2318