AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN

Abstract

Microb ial contamination may cause food poisoning and a decrease in food quality. Preservatives such as Citrus senensis sweet orange peel waste can b e used to extend the shelf life of food. The purpose of this study was to measure the potential antioxidant and antib acterial activity of orange peel extract and its application to improve the quality of meatb alls, wet noodles, and tofu. Meatb alls, wet noodles, and tofu were soaked with the extract for 90 minutes prior to storage at room temperature (28±2°C) for 4 days. The results showed that the inhib ition zone of the extract using disc diffusion assay was 17.67±0.58 mm against Escherichia coli, 16±1 mm against Staphylococcus aureus, and 12.67±1.15 mm against Salmonella Typhi. Sweet orange peel extract had an antioxidant activity of 66.41% with total phenol of 2,656.48±55.46 mg GAE/100g. The extract was ab le to reduce total b acteria b etween 0.5 and 1.0 log CFU/g in meatb alls, wet noodles and tofu. The application of the extract on meatb alls, wet noodles and tofu preserved aroma and color attrib ute until 4 th day of storage at room temperature (28±2°C). Decrease of texture attrib utes were ob served starting from 3 rd day of storage at room temperature (28±2°C).