Pengaruh pH, NaCl dan Pemanasan Terhadap Stabilitas Antibakteri Bunga Kecombrang dan aplikasinya pada daging Sapi giling  

Oleh:

Naufalin, Rifda ; Betty Sri ; kusnandar, Feri

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. 17 no. 3 (Dec. 2006), page 197.
Topik: Kecombrang; pH; NaCI; heating time; antibacteria

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The effect ofpH (4-9), NaCI concentration (1-5%), temperature and heating time (80, 100 and 121°Cfor 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCl on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100°Cfor 10-30 minutes and 121°Cfor 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application ofethyl acetate extract at the concentration of 1 and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days.

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