Aktivitas antimikroba bumbu masakan tradisional hasil olahan industri terhadap bakteri patogen dan perusak

Abstract

Study on the effect of six seasonings added to growth medta antimicrobial activity against pathogenic and food spoilage bacterra. The seasonings studbed were those used for fried chicken, kare, gulai, a rendaw and rawoQ. These seasoncngs at 15% concentration m Plate Count Agar completely inhibited growth of all bacteria tested, but they have a little inhibition on the fungal growth at 20% or less. bactericidaleffectsonJ?,c ereu8at 10-20%concentratron,f or various incubation time up to 30hours.