文章基本信息

标题：APLIKASI EKSTRAK KUNYIT UNTUK PENGENDALIAN PERTUMBUHAN MIKROBA PADA TAHU SELAMA PENYIMPANAN
本地全文：下载
作者：Nawawee Tohyeng ; Ratih Dewanti Hariyadi ; Hanifah Nuryani Lioe 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2018
卷号：29
期号：1
页码：19-28
DOI：10.6066/jtip.2018.29.1.19
语种：Indonesian
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Control of microorganisms in food is very important for improving food safety, quality and shelf life. Southeast Asia is rich in spices such as turmeric that has been reported capable of inhibiting microorga-nisms. The objectives of this research were to study the characteristics of turmeric extracts obtained by se-veral solvents and their application to improve the microbiological quality and safety of tofu during storage. Turmeric was extracted using three solvents, i.e methanol (MeOH), ethanol (EtOH) or isopropanol (IPA) by maceration. The extracts were analyzed for their curcuminoid content using HPLC, UV-VIS spectra using spectrophotometer and infrared spectra with FTIR. The extracts were applied in water for soaking of tofu with or without heat treatment. Artificial inoculation of E. coli and S. aureus each at 10 3 CFU/g was also carried out to observe the extracts ability to inhibit these indicator and pathogenic bacteria. The total plate count, E. coli and S. aureus in tofu were analyzed during storage at room temperature for 72 hours. The results showed that turmeric extracted with MeOH had the highest yield and curcuminoid content, while that extracted with IPA had the lowest. Maceration with MeOH yielded 21.24% of extract containing 262.4 mg/g curcuminoid. Meanwhile maceration with IPA yielded 12.75% of extract with 251.7 mg/g curcuminoid content. The UV-VIS spectra and infra-red spectra suggested similar absorbtion pattern in all extracts regardless of the solvents used in the wavelength range of 200–600 nm and wavenumber range of 1650-400 cm -1 , respectively. However the intensities of some peaks in the spectra were different. Turmeric extract from all solvents (P>0.05) could inhibit the growth of total microorganisms, E. coli and S. aureus in tofu by 2, 4 and 4 log CFU/g respectively. The study suggests the potential use of turmeric extracts for extending tofu shelf life during room temperature storage.
其他关键词：curcuminoid;E; coli;S; aureus;tofu;turmeric extract