APLIKASI EKSTRAK KUNYIT UNTUK PENGENDALIAN PERTUMBUHAN MIKROBA PADA TAHU SELAMA PENYIMPANAN

• Main Authors: Nawawee Tohyeng, Ratih Dewanti-Hariyadi, Hanifah Nuryani Lioe
• Format: Article
• Language: English
• Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2018-06-01
• Series: Jurnal Teknologi dan Industri Pangan
• Subjects: curcuminoid; E. coli; S. aureus; tofu; turmeric extract
• Online Access: http://journal.ipb.ac.id/index.php/jtip/article/view/18957
• ISSN: 1979-7788; 2087-751X

Control of microorganisms in food is very important for improving food safety, quality and shelf life. Southeast Asia is rich in spices and turmeric (Curcurma domestica) has been reported capable of inhi-biting microorganisms. The objectives of this research were to study the characteristics of turmeric extracts obtained by several solvents and their application to improve the microbiological quality and safety of tofu during storage. Turmeric was extracted by maceration using three solvents, i.e methanol (MeOH), ethanol (EtOH) or isopropanol (IPA). The extracts were analyzed for their curcuminoid content using HPLC, UV-VIS spectra using spectrophotometer and infrared spectra with FTIR. The extracts were applied in water used for soaking the heat treated and non-heat treated tofu. An artificial inoculation of E. coli and S. aureus, each at 103 CFU/g, was also carried out to observe the extracts ability to inhibit these indicator and pathogenic bacteria. The total plate count, E. coli and S. aureus in tofu were enumerated during storage at room temperature up to 72 hours. The results showed that turmeric extracted with MeOH had the highest yield and curcuminoid content, while that extracted with IPA had the lowest. Maceration with MeOH yielded 21.24% of extract containing 262.4 mg/g curcuminoid. Meanwhile maceration with IPA yielded 12.75% of extract with 251.7 mg/g curcuminoid content. The UV-VIS spectra at the wavelength range of 200-600 nm and the infrared spectra at the wavelength number of 1650-400cm-1 of the extracts suggested similar absorbtion pattern regardless of the solvent used for the extraction. However the intensities of some peaks in the spectra were different. Turmeric extract from all solvents (P>0.05) could inhibit the growth of total microorganisms, E. coli and S. aureus in tofu by 2, 4 and 4 log CFU/g respectively. The study suggests the potential use of turmeric extracts for extending tofu shelf life during room temperature storage.