AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN. (Indonesian)

Microbial contamination may cause food poisoning and a decrease in food quality. Preservatives such as Citrus senensis sweet orange peel waste can be used to extend the shelf life of food. The purpose of this study was to measure the potential antioxidant and antibacterial activity of orange peel extract and its application to improve the quality of meatballs, wet noodles, and tofu. Meatballs, wet noodles, and tofu were soaked with the extract for 90 minutes prior to storage at room temperature (28±2°C) for 4 days. The results showed that the inhibition zone of the extract using disc diffusion assay was 17.67±0.58 mm against Escherichia coli, 16±1 mm against Staphylococcus aureus, and 12.67±1.15 mm against Salmonella Typhi. Sweet orange peel extract had an antioxidant activity of 66.41% with total phenol of 2,656.48±55.46 mg GAE/100g. The extract was able to reduce total bacteria between 0.5 and 1.0 log CFU/g in meatballs, wet noodles and tofu. The application of the extract on meatballs, wet noodles and tofu preserved aroma and color attribute until 4th day of storage at room temperature (28±2°C). Decrease of texture attributes were observed starting from 3rd day of storage at room temperature (28±2°C). [ABSTRACT FROM AUTHOR]

Kontaminasi mikroorganisme selain menyebabkan keracunan makanan, dapat menurunkan kualitas mutu bahan pangan. Hal tersebut membuat pengawet digunakan untuk memperpanjang umur simpan suatu bahan pangan seperti pemanfaatan limbah kulit jeruk manis (Citrus senensis).Tujuan penelitian ini adalah mengetahui potensi aktivitas antioksidan dan aktivitas antibakteri ekstrak kulit jeruk dan aplikasinya pada bahan pangan (bakso, mi basah, dan tahu). Bahan pangan direndam ekstrak selama 90 menit pada suhu ruang (28±2°C) lalu disimpan selama 4 hari. Hasil penelitian menunjukkanzona penghambatan ekstrak menggunakan metode difusi agar sebesar 17,67±0,58 mm terhadap Escherichia coli, 16±1 mm terhadap Staphylococcus aureus, dan 12,67±1,15 mm penghambatan terhadap bakteri Salmonella Typhi. Ekstrak kulit jeruk manis memiliki aktivitas antioksidan sebesar 66,41% dengan total fenol 2.656,48± 55,46 mg GAE/100g. Ekstrak bisa menurunkan total bakteri diantara 0,5 dan 1,0 Log CFU/g pada bakso, mi basah dan tahu. Aplikasi ekstrak dari tahu mi bakso melindungi aroma dan warna hingga penyimpanan hari ke 4. Namun penurunan terjadi pada tekstur yang dimulai minggu ke pada suhu ruang (28±2 °C). [ABSTRACT FROM AUTHOR]

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