By: Rahayu WP1,2, Mawaddah R1, Nurjanah S1, Panggabean RIL 2, Nikastri E2
1Department of Food Science and Technology, Bogor Agricultural University
2Research Center for Drug and Food, National Agency for Drug and Food Control
Indonesia has abounded biodiversity including spices that have been known as a source of natural food preservatives. Several researches had been conducted to discover potentiality and functional properties of several plants. Therefore this study is conducted to reconfirm their beneficial effect and their application in food. This study is conducted to analyze and reconfirm result of several researches about natural antimicrobials from spices that had been seized progressively by Bogor Agricultural University (IPB) especially for 23 bachelor thesis, 2 master thesis, and 3 dissertations in library of Faculty of Agricultural Technology. They were 18 varieties of spices that have been examined for its antimicrobial effect and 10 of them were only measured for its activity in preserve microbes as a single matter. Those spices demonstrated their ability to preventing Gram positive bacteria, Gram negative bacteria, mold, and yeast in singular effect of prevention. Based on level of its affectivity and its sustainability, there are 8 types of spices ought to be recommended for further research i.e. ginger, garlic, curcuma, galangal, betel vine, red chili, nutmeg, and kecombrang/siantan. Garlic, ginger, galangal, nutmeg, kecombrang/siantan, finger root, bay leaf, and cinnamon have been studied for their activity to prolong noodles storage. Moreover, fuli (nutmeg’s head flower) is known to have ability for protracting retention until 3-8 hours while the other spices not acceptable in sensory properties.
Keywords : spices, food preservatives
Dipresentasikan padaSeminar PATPI, Palembang, October 14-16th 2008.
Proceeding, ISBN 978-979-95249-7-3