The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats

Hartanti, Dwi; Djalil, Asmiyenti Djaliasrin; Hamad, Alwani; Yulianingsih, Nur

doi:10.22435/jki.v9i1.1100

Cited by 3 publications

(5 citation statements)

References 8 publications

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“…The 20% bay leaf WE showed higher OD than those of the lower concentrations, which might be related to the nature of the obtained extract. A study reported that bay leaf WE contains flavonoids, tannins, and saponins, which effectively reduced the microbial growth on chicken meats during refrigerated storage at the optimum concentration of 10% (Hartanti et al, 2019). Tannins, as the large-molecule polyphenols, are brown in colour and have absorption with a wavelength of around 600 nm (Hassanpour et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…Bay leaf WE were prepared based on the procedure described in Hartanti et al (2019). First, the powdered plant materials were weighed and put in a classical infusion pot.…”

Section: Preparation Of Bay Leaf Water Extractmentioning

confidence: 99%

“…The odor compounds associated with the aromatic bay leaf odor are mostly terpenoids, particularly monoterpenes and sesquiterpenes (Ismail and Ahmad, 2019). Those compounds were identified in bay leaf EO but not detected in the bay leaf WE (Hamad et al, 2016;Hartanti et al, 2019)…”

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confidence: 99%

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Bay leaf essential oils inhibited microbial growth and exerted potential preservation effects on tofu

Hamad

Djalil

Saputri³

et al. 2020

AFSSAAE

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Cattle manure contains high organic matter, so that this material is commonly used as plant nutrients in a form of organic fertilizer. In order to get a better understanding on the use of cow manure, the objectives of this research are (1) to determine the influence of liquid waste and solid livestock as fertilizer on soil quality and (2) to study the effect of both liquid and solid fertilizer on coffee plant growth. In this research, Completely Randomized Design (CRD) was employed as a research design, while data analysis was conducted using ANOVA. The F statistical test was applied to measure whether all independent variables could influence the dependent variable by using 5% and 1% (Alpha) degrees. The results showed that one time application of livestock wastewater improved C-organic chemical properties, N, P, CEC, Ca and Mg while soil chemical properties of pH, K, Na decreased. Two times application of livestock liquid fertilizer treatment improved soil chemical properties pH, N total, Ca, Mg and saturation bases. As for solid waste, one time treatment increased chemical properties of pH, C organic, N total, Ca and saturation of the base. The two times treatment could improve soil chemical properties of pH, N. total, P, Ca, Mg, base number and base saturation. Liquid waste fertilizer also found to provide significant effect on plant height and coffee plants quality. Additionally, (3) solid waste (compost) was found to have a significant effect on plant height, plant height rate and number of buds.

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Section: Resultsmentioning

confidence: 99%

“…Bay leaf WE were prepared based on the procedure described in Hartanti et al (2019). First, the powdered plant materials were weighed and put in a classical infusion pot.…”

Section: Preparation Of Bay Leaf Water Extractmentioning

confidence: 99%

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Bay leaf essential oils inhibited microbial growth and exerted potential preservation effects on tofu

Hamad

Djalil

Saputri³

et al. 2020

AFSSAAE

Self Cite

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“…Semakin padat larutan, semakin besar hambatan tersebut. Nilai OD diukur pada skala 0 hingga 2, di mana OD 0 biasanya menunjukkan larutan kosong atau bersih (tanpa hambatan cahaya), sementara OD 2 menunjukkan larutan yang sangat padat dengan sel atau partikel (Hartanti et al, 2019).…”

Section: Gambar 1 Isolat Bakteri Termofilik Ms-12unclassified

Karakteristik Pola Pertumbuhan Bakteri Termofilik Isolat MS-12 dari Sumber Air Padas Mudiak Sapan

Uthami,

Irdawati

2024

masaliq

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The growth pattern of thermophilic bacteria can be observed through turbidity testing, representing each growth phase: lag, exponential, stationary, and death phases. To evaluate and understand the growth pattern of thermophilic bacteria, particularly MS-12 isolate from the Mudiak Sapan (MS) hot springs, it can be analyzed through Optical Density (OD) testing using a UV-Vis spectrophotometer (600 nm). The OD test is commonly employed to determine the turbidity level in a solution by measuring the light passing through the solution, proportional to the number of cells or particles within it. The testing method used in this study is descriptive with two replications. The research was conducted at the Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, Padang State University on December 9, 2023. Bacteria were incubated for 12 hours at a temperature of 50ºC, and their growth was measured using a UV-Vis spectrophotometer with a wavelength of 600 nm. Turbidity measurements were taken every 2 hours during the 12-hour incubation period. The growth pattern of MS-12 bacterial isolate, as observed from the measurements, can be considered favorable. At the 2-hour measurement in the second hour, bacterial growth averaged at 0.1535 (lag phase). Measurements from the 3rd to the 8th hour reached an average of 0.8105 (exponential phase). The 9th and 10th hours exhibited a stationary phase, while the measurements in the last 2 hours indicated a death phase, signifying a decline in the bacterial growth pattern.

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“…At the optimal concentration of 10%, S. polyanthum leaf infusion can inhibit bacteria growth on chicken meat during storage, extending its shelf life by up to three days at 3-7 • C. [197] Shrimp and chicken Extract Dilution…”

Section: Food Antimicrobial Preservativementioning

confidence: 99%

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Julizan

Ishmayana

Zainuddin

et al. 2023

Foods

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Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.

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The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats

Cited by 3 publications

References 8 publications

Bay leaf essential oils inhibited microbial growth and exerted potential preservation effects on tofu

Bay leaf essential oils inhibited microbial growth and exerted potential preservation effects on tofu

Karakteristik Pola Pertumbuhan Bakteri Termofilik Isolat MS-12 dari Sumber Air Padas Mudiak Sapan

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

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