Kajian Pengaruh Pemanasan terhadap Aktivitas Antimikroba Bumbu Gulai

Abstract

The effect of heatiTl/l on Gulai BeCJ8oniTl/l on its antimicrobial activity in food system, was evaluated against Staphylococcus aureus and Bacillus cereus. Food system used CJ8growth medium was meat extract and coconut milk (1: I, v Iv) and heat treatment applied to this study were "stirfryiTl/l", boiliTl/l and sterilization. The analysis of antimicrobial activity usiTl/l contact method showed that the inhibition of microbial growth WCJ8 better in food system with seasoniTl/l than that without BeCJ8OniTl/l. Fresh Gulai seasoning was efective to inhibit total microbe and B. cereus for up to 6 and 24 hour, respectively. After" stirfryiTl/l", Gulai BeCJ8OniTl/l inhibited total microbe and B. cereus 6 hours of incubation time. IncreCJBiTl/l in time and temperature of heat treatment, resulted in the decrease of antimicrobial activity to total microbe and B. cereus . On the other hand, heat treatment of Gulai BeCJ8oniTl/l increCJBed antimicrobial activity against S. aureus and the highest antimicrobial activity was reached by boiliTl/l Gulai "stir-fried" seCJ8oniTl/l for 20 minutes