New natural compounds that are effective against pathogenic and food spoilage microbes are needed, especially those that are resistant to conventional antimicrobial compounds. This study aimed to determine the composition and antimicrobial activity of patchouli, citronella, nutmeg essential oil and their mixtures against pathogenic and food spoilage microbes that is Staphylococcus aureus, Shigella sp, Candida albicans, and Aspergillus niger. The antimicrobial activity test was carried out by using the disc diffusion method to determine the zone of inhibition. Citronella oil has higher antimicrobial activity in inhibiting the growth of Aspergillus niger, Staphylococcus aureus, and Candida albicans, namely 38.28 mm, 26.22 mm and 16.21 mm, respectively. Meanwhile, for Shigella sp, patchouli oil is better able to inhibit the growth of Shigella sp, namely 6.80 mm. The combination of the mixture of citronella oil with patchouli oil and citronella oil with nutmeg oil can increase the inhibitory ability of patchouli oil and nutmeg oil respectively against the growth of Candida albicans, Aspergillus niger and Staphylococcus aureus. The sensitivity of pathogenic and food spoilage microbes tested against these three essential oils shows the potential for patchouli, citronella, and nutmeg essential oils to be used as natural preservatives in the food industry.
ABSTRACT. Minyak pala (Myristica fragrans Houtt) telah diketahui memiliki kemampuan antimikroba. Komponen dominan di dalam minyak pala adalah α-pinene dan sabinene. Daging sapi merupakan salah satu bahan pangan yang mudah rusak dan mudah terkontaminasi bakteri patogen. Oleh karena itu, bioaditif seperti minyak pala diperlukan agar daging sapi tidak mudah rusak dan terhindar dari cemaran bakteri patogen. Penelitian ini bertujuan mengetahui kemampuan antimikroba minyak pala (Myristica fragrans Houtt) dan komponen dominan (memiliki persentase tinggi) di dalam minyak pala (α-pinene dan sabinene) terhadap kualitas daging sapi. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 (dua) faktor yaitu jenis bioaditif (minyak pala, α-pinene, sabinene, dan campuran α-pinene + sabinene) dan lama penyimpanan (1 hari dan 7 hari). Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa sabinene memiliki nilai TPC lebih tinggi yaitu 4,19 Log CFU/g pada lama penyimpanan 7 hari, dibandingkan dengan daging sapi yang direndam dengan α-pinene memiliki nilai TPC 3,19 Log CFU/g dan 3,55 Log CFU/g untuk minyak pala. Daging sapi yang direndam dengan menggunakan α-pinene dan minyak pala serta disimpan selama 7 hari, dapat menekan pertumbuhan Salmonella sp menjadi negatif, namun belum bisa menekan pertumbuhan bakteri patogen Coliform, Escherichia coli dan Staphylococcus aureus di bawah jumlah yang telah ditetapkan SNI 3932:2008. Secara organoleptik, daging sapi yang direndam menggunakan α-pinene memiliki aroma khas daging dan masih dapat mempertahankan warna kemerahan daging sapi. Bioaditif α-pinene dan minyak pala berpotensi untuk dikembangkan menjadi bioaditif alami pada daging sapi. (Application of nutmeg essential oil (Myristica fragrans Houtt) and its major components (α-pinene and sabinene) as Bio-additives in Beef) ABSTRAK. Nutmeg essential oil (Myristica fragrans Houtt) has been known to have antimicrobial properties. The major components in nutmeg oil are α-pinene and sabinene. The addition of nutmeg oil in beef could protect beef from bacterial contamination. This study aims to determine the antimicrobial properties of nutmeg oil (Myristica fragrans Houtt) and its major components (α-pinene and sabinene) on beef quality. This study used a factorial Randomized Block Design consisting of two factors namely the types of bio-additives (nutmeg oil, α -pinene, sabinene, and a mixture of α-pinene and sabinene) and storage time (1 day and 7 days). The data was analyzed using Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT). The results showed that sabinene had a higher TPC value of 4.19 Log CFU/g at 7 days of storage than α-pinene having TPC value of 3.19 Log CFU/g and 3.55 Log CFU/g for nutmeg oil. In addition, beef soaked using α-pinene and nutmeg oil and stored for 7 days, can suppress the growth of Salmonella sp to negative, but has not been able to suppress the growth of pathogenic bacteria Coliform, Escherichia coli and Staphylococcus aureus below the amount set by SNI. 3932:2008. Based on the results of organoleptic test, beef marinated using α-pinene has a more distinctive aroma of meat and could maintain the reddish color of the beef. Overall, α-pinene and nutmeg oil are potential to be developed as natural bio-additives in beef.
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