[abstrak] PENGARUH PENYIMPANAN BUMBU GULAI TERHADAP AKTIVITAS ANTIMIKROBA PADA Bacillus cereus DAN Staphylococcus aureus (ANTIMICROBIAL ACTIVITY OF “GULAI” SEASONING AGAINTS Bacillus cereus AND Staphylococcus aureus DURING STORAGE)

By: Rahayu WP

Department of Food Science and Technology, Bogor Agricultural University

Gulai seasoning was examined to investigate changes of its antimicrobial activities against B. cereus and S. aureus during storage at 8oC and room temperature (30oC). The antimicrobial activities decreased during storage at temperatures, 8 and 30oC. Gulai seasoning stored at 30oC for 2 days still had the antimicrobial activities against B cereus, while that stored at the same temperature for 6 days had the activities against S. aureus. Mold growth and change of color of the seasoning were observed after 6 days storage at room temperature. The antimicrobial activities of the gulai seasoning stored at 8oC were found until 3 weeks against B. cereus and 4 weeks against S. aureus. The odor and color remained unchanged and growth of mold not found during storage at 8oC.

Keywords: antimicrobial, seasoning, gulai, B. cereus, S. aureus

Dimuat di Jurnal Ilmu dan Teknologi Pangan, Volume 4 No. 2, 1999, ISSN 1410-0142

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