Produksi Senyawa Antimikrob dan Mobe dan Aplikasinya sebagai Bahan Pengawet Pangan

Abstract

Mobe (Ficus sp.) is a spacy, that is popular in North Sumatera. The effect of mobe as antimicrobial on food pathogen bacteria was evaluated. Degree of maturity of the mobe fruit did not affect the antimicrobial activity against some tested bacteria and molds. Ethyl acetate and methanol extraction of mobe using maceration technique resulted in high antimicrobial activities. Ethyl acetate extract of mobe could inhibit the tested bacteria at lower concentration for less than or equal to 0.25% (w/v), except for B. cereus which required higher concentration of 0.75% (w/v). MIC value of the methanol extract was less than or equal to 0.75% w/v for all tested bacteria and molds, except for B. cereus which required higher MIC (Minimum Inhibitory Concentration) at concentration more than 0.75% w/v. The effectiveness of the application of mobe extract was determined by analyzing the TPC (Total Plate Count), TVN (Total Volatile Nitrogen), and TMA (Trimethylamine) contents of the fish fillet during storage. Application of the mobe extract on fish fillet by dipping was the most effective method while dispersing method was not effective and spraying was effective only for six hours of chill storage.