ANTIBACTERIAL ACTIVITY OF INDONESIAN SPICES IN KANG-KATI (THAI RED CURRY) MODEL

HARTANTO, ALVIN ARIENATA (2014) ANTIBACTERIAL ACTIVITY OF INDONESIAN SPICES IN KANG-KATI (THAI RED CURRY) MODEL. Other thesis, PRODI TEKNOLOGI PANGAN.

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Abstract

In the modern era where food safety has begun to get more attention, a food that free from human pathogenic microorganism become the first criteria to choose food. One of the methods that can be used to obtain a food that free from human pathogenic microorganism is using antibacterial agent. There are a lot of substances in the foodstuff which can be used as antibacterial agent. Thus, many food ingredients already have their own protection against microorganism such as spices. Curry paste is a main condiment to making a kang-kati (Thai red curry) which was had an antibacterial activity because of its ingredients. The ingredients to make curry paste are consist of Capsium annuum, Cymbopogon citrates, Alpinia galangal, Allium ascalonicum L, Allium sativum, Citrus hystrix, and Cuminum cyminum, which these ingredients are produced in Indonesia in large scale. This research aimed to examine the potential of Indonesian spices acting as natural antibacterial agent against Listeria monocytogenes (Gram positive) and Salmonella enterica Typhimurium (Gram negative). The curry was prepared using Thai red curry model and was inoculated with 1% culture of L. monocytogenes and S. enterica Typhimurium. Indonesian spices in curry paste antibacterial activity was investigated in-vitro by cell count serial dilution method on Nutrient Agar (NA) for L. monocytogenes and on Salmonella-Sighella Agar (SSA) for S. enterica Typhimurium every hour for 6 hours at room temperature. These spices showed that the inhibitory effect to both cultures, even there were significant different with the control. The antibacterial effect comparison between Gram positive and Gram negative bacteria showed that these spices had the same effect to prevent and inhibit the growth of Gram positive bacteria and the Gram negative bacteria. This research indicated that the Indonesian spices at kang-kati model showed promising combination antibacterial activity against food-borne pathogenic bacteria e.g. L. monocytogenes and S. enterica Typhimurium.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food processing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs. Maria Magdalena Sugiarti
Date Deposited: 10 Sep 2015 20:02
Last Modified: 11 Jan 2016 09:21
URI: http://repository.unika.ac.id/id/eprint/2498

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