PRESERVATION POTENTIAL AND MICROBIAL GROWTH INHIBITORY EFFECT OF GALANGAL AND LEMONGRASS OILS AND EXTRACTS ON CHICKEN FILLETS

Dwi Hartanti; Dea Yulinestria Pradani; Eli Nurlaeli; Intan Nur Fadlilah; Tina Syah Putri; Asmiyenti Djaliasrin Djalil; Alwani Hamad

doi:10.32382/mf.v20i2.993

Penulis

Dwi Hartanti Universitas Muhammadiyah Purwokerto https://orcid.org/0000-0002-6600-7251
Dea Yulinestria Pradani Universitas Muhammadiyah Purwokerto,Purwokerto, Indonesia
Eli Nurlaeli Universitas Muhammadiyah Purwokerto,Purwokerto, Indonesia
Intan Nur Fadlilah Universitas Muhammadiyah Purwokerto,Purwokerto, Indonesia
Tina Syah Putri Universitas Muhammadiyah Purwokerto,Purwokerto, Indonesia
Asmiyenti Djaliasrin Djalil Universitas Muhammadiyah Purwokerto,Purwokerto, Indonesia https://orcid.org/0000-0002-3242-4874
Alwani Hamad Universitas Muhammadiyah Purwokerto,Purwokerto, Indonesia https://orcid.org/0000-0001-5549-6187

DOI:

https://doi.org/10.32382/mf.v20i2.993

Kata Kunci:

Alpinia galanga, Cymbopogon citratus, Microbial growth inhibitory activity, Natural food preservative, Chicken fillet

Abstrak

Potensi Pengawetan dan Aktivitas Penghambatan Pertumbuhan Mikroba Minyak Atsiri dan Ekstrak Rimpang Lengkuas (Alpinia galanga (L.) Willd.) dan Daun Sereh (Cymbopogon citratus (DC.) Stapf) pada Daging Ayam (Gallus domesticus)

Lengkuas (Alpinia galanga (L.) Willd.) dan sereh (Cymbopogon citratus (DC.) Stapf) merupakan bumbu dapur dengan aktivitas antimikroba yang kuat dan berpotensi dikembangkan menjadi bahan pengawet makanan alami. Penelitian ini bertujuan untuk mengevaluasi potensi kedua bahan tersebut sebagai bahan pengawet makanan alami. Minyak atsiri dan ekstrak air rimpang lengkuas dan daun sereh masing-masing diperoleh melalui metode distilasi uap-air dan metode infusa. Fillet ayam direndam dalam tiga konsentrasi minyak atsiri dan ekstrak lengkuas dan sereh, dengan air steril sebagai kontrol. Fillet ditutup rapat, disimpan dalam lemari es selama 15 hari, dan dievaluasi potensi pengawetan daging ayam dan aktivitas penghambatan mikrobanya pada hari ke-3, 6, 9, 12, dan 15. Potensi pengawetan fillet ayam dievaluasi dengan membandingkan waktu mulai munculnya tanda-tanda pembusukan daging ayam pada kelompok kontrol dan kelompok perlakuan. Persentase penghambatan pertumbuhan mikroba (%PPM) dihitung dari kerapatan optik dan digunakan sebagai parameter aktivitas antimikroba. %PPM dianalisis dengan ANOVA dua arah pada α=0,05. Kemompok perlakuan dan lama penyimpanan mempengaruhi %PPM secara bermakna. Ekstrak lengkuas pada konsentrasi 10 dan 20% menunda munculnya bau tengik, tekstur lembek, dan lendir selama sembilan hari. Aktivitas penghambatan pertumbuhan mikroba ditunjukkan oleh minyak lengkuas pada konsentrasi 0,25; 1,25; dan 6,25 mg/ml dan ekstrak lengkuas pada 20%. Dengan demikian, ekstrak lengkuas 20% menunjukkan potensi yang paling baik dan bisa dikembangkan menjadi pengawet alami daging ayam.

Galangal (Alpinia galanga (L.) Willd.) and lemongrass (Cymbopogon citratus (DC.) Stapf) are spices known for their antimicrobial activity and potentially developed into a natural food preservative. This study evaluated the potential development of galangal and lemongrass oils and extracts for natural food preservatives. The essential oils and water extracts of galangal and lemongrass were obtained by water and steam distillation and infusion methods, respectively. Chicken fillets were immersed in three concentrations of galangal and lemongrass oils and extracts, with sterile water as the control. The fillets were tightly closed, kept in the refrigerator for 15 days, and evaluated for their preservation potential and microbial inhibitory activity on days 3, 6, 9, 12, and 15. The chicken fillet preservation potential was evaluated by comparing the time spoilage signs started to be observable in the control and treatment groups. The percent of microbial growth inhibition (%MI) was calculated from optical density (OD) and was used as the antimicrobial activity parameter. The %MI was analyzed by two-way ANOVA at α=0.05. Treatment and storage time significantly affected %MI. Galangal extracts at 10 and 20% delayed rancid odor, off-texture, and slime formation for nine days. Microbial growth inhibitory activity was shown by galangal oil at 0.25, 1.25, and 6.25 mg/ml and galangal extract at 20%. In conclusion, galangal extract at 20% was the most promising sample potentially developed into a natural chicken fillet preservative.

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