Potensi Antimikroba Kayu Siwak (Salvadora persica Wall.) terhadap Staphylococcus aureus dan Pseudomonas aeruginosa serta Aplikasi pada Bakso Daging
Ramadhani, Andhi Faizal
Kusumaningrum, Harsi D
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Preservation of processed meat products have been carried out with the aim of extending the shelf life. Preserving is one important factor considering the risks that may be posed and one of them is the use of hazardous chemicals as preservatives. One of food product which is vulnerable given the addition of formalin was the meatball. Siwak has been known to have antimicrobial activity but its application for foods has not been widely explored. The study consist of four phases, extraction of siwak well diffusion test, dillution broth to determine MIC, and applications in meatballs. Well diffusion test showed that siwak’s extract has antimicrobial activities against Staphylococcus aureus bacteria and Pseudomonas aeruginosa bacteria which have inhibition zones of 21.10 mm and 20.11 mm respectively. Dillution broth test showed that the minimum concentration which is can inhibit bacterial growth was 50% (v/v) of siwak’s aqueous extract. Application in meatballs showed that siwak extract can hold down bacterial growth up to 98,17% in Staphylococcus aureus bactery.