Aktivitas Antibakteri Minyak Biji Pala (Myristica fragrans H) Terenkapsulasi pada Pure Jambu Biji Merah (Psidium guajava L)

Abstract

Preservation of fruit puree is highly dependent on the chemical preservatives and frozen storage temperature. Some species of plants have inhibitory activity of microbes and could be developed as a natural preservatives, such as nutmeg seed oil. Antibacterial activity of nutmeg seed oil encapsulated against Staphylococcus aureus, Escherichia coli, dan Lactobacillus delbrueckii with concentrations 0,06%, 0,12%, and 0,60% (w/v) were analyzed and applied into red guava puree. The inhibitory activities were indicated by decreased amount of bacteria with certain time by pour plate methode. The result showed that S. aureus was the most sensitive bacteria while L. delbrueckii was the most resistant bacteria. Concentration MBPTe 0,6% and contact time 24 hours can decrease S. aureus (2,14 log CFU/ml), E. coli (0,92 log CFU/ml), and L. delbrueckii (0,44 log CFU/ml). Application in red guava pure showed concentration 1,2% and contact time 6 hours reduced S. aureus (3,20 log CFU/ml) and E. coli (2,59 log CFU/ml) while L. delbrueckii after contact 24 hours (1,17 log CFU/ml).