The utilization of nutmeg seed (Myristica fragrans Houtt) extract as an antimicrobial on tempeh sausage. (May 2019)

• Record Type: Journal Article
• Authors: Panggabean, K A; Rusmarilin, H; Suryanto, D
• Is Part Of: IOP conference series. Volume 260(2019)
• Publication Date: 2019-05
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/260/1/012087
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Nutmeg seed is an herb containing antimicrobial compounds and can be applied as an antimicrobial on foodstuffs. This study was aimed to know antimicrobial compounds of nutmeg seed extracting in water, methanol, ethyl acetate and hexane. Assay on the extract to inhibit pathogenic microbes ( Staphylococcus aureus, Escherichia coli and Bacillus cereus ) was conducted using dilution method. Phytochemical test was conducted to know the extract compounds. Minimum Inhibitor Concentration (MIC) test was measured to know minimum concentration of the extract to be applied in tempeh sausage. The results showed that nutmeg seed extract contained alkaloids, flavonoids, steroids, saponins, tannins and phenolics. Methanol extract was shown to have higher inhibition to the tested microbes compared to the other extracts. Minimum Inhibitor concentration (MIC) occurred at concentrations of 0.1% and 0.25% of nutmeg seed extract on Staphylococcus aureus and Escherichia coli . Nutmeg seed extract added on the tempeh sausage was able to reduce total microbial cell up to 5 days of storage compared to that of the control, i.e. 561x10 4 CFU/g for control, 61x10 4 CFU/g for 0, 1% nutmeg seed extract and 54x10 4 CFU/g for 0, 25% nutmeg seed extract.