Aktivitas antikhamir minyak atsiri jinten putih (Cuminum cyminum) terhadap khamir osmofilik asal pangan bergula tinggi

Abstract

The antiyeast activities of cumin oil toward osmophilic yeast strains isolated from high sugar food were studied. Sixty-eight osmophilic yeasts were isolated from sample i.e. strawberry jam (26 isolates), pineapple jam (25 isolates), and South Sumatera honey (17 isolates). No yeast was obtained from condensed milk, Sumbawa honey, sweet soy sauce, and palmsugar. These yeast isolates were identified based on sequence analysis of the ITS region as Candida metapsilosis, C. parapsilosis, C. orthopsilosis, C. etchellsii and Sterigmatomyces halophilus. Phylogenetic analysis showed that most of the osmophilic yeasts (67 out of 68 isolates) were located in the phylum Ascomycota and only 1 isolate was located in the phylum Basidiomycota. Candida etchellsii was the predominant species in South Sumatera honey, while C. metapsilosis, C. parapsilosis, C. orthopsilosis were predominant species in jam. In both jam and honey samples C. metapsilosis and C. parapsilosis were found, whilst C. orthopsilosis was found only in pineapple jam. All five identified yeast species were used further to examine the antiyeast activities of cumin oil. Cumin oil was analyzed by GC-MS, and it was consisted of some compound i.e. cuminaldehide (35.44%), ρ-cymene (34.77%), β-pynene (15.08 %), γ-terpinene (8.15%), α-thujene, α-pinene, trans-limonene, cis-limonene, pentylcyclohexane, cyclohexane, and apiole. The examination of antiyeast activity based on disc agar diffusion method showed that all of the tested yeasts were sensitive to cumin oil.