PENGARUH PENAMBAHAN KUNYIT PUTIH (Curcuma zedoaria) TERHADAP AKTIVITAS AIR, TOTAL PLATE CONUT (TPC), STAPHYLOCOCCUS AUREUS DAN ESCHERICHIA COLI PADA TELUR ASIN (The influence of addition white tumeric (Curcuma zedoari) on water activity, total plate....

Ermalinda Kasi, G. Malelak, Heri Armadianto, G. Oematan
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Abstract

Using of Curcuma zedoaria in food processing because of the presence of  bioactive compounds such as: phenols, flavonoids and tannins which act as antimicrobials.  The purposs of this experiment were to evaluate the effect of adding Curcuma zedoaria on salted egg quality.  Completely randomized design (CRD) 5 x 3 was used in this experiment.  The treatment used was the addition of white turmeric (Curcuma zedoaria) as much as 0%, 30%, 40%, 50% and 60%. Every treatment consisted of three replications.  Analysis of Variance (ANOVA) was used in this experiment followed by Duncan test to test the different among treatment.  The results showed that the addition of white turmeric to a level of 60% did not affect the water activity value (aw), causing an increasing in the TPC value, except for 50% (P<0.05), while Staphylococcus aureus and Escherichia coli were detected negative for all samples. The addition of white turmeric as much as 50%, gave the lowest TPC value. In processing salted eggs, it is necessary to ensure the age of the eggs used and storage methods so as to avoid contamination by microbes.
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在食品加工中使用莪术,因为它含有生物活性化合物,如:酚类、类黄酮和单宁,它们具有抗菌剂的作用。本试验旨在评价添加莪术对咸蛋品质的影响。本试验采用完全随机设计(CRD) 5 × 3。白姜黄(Curcuma zedoaria)的添加量分别为0%、30%、40%、50%和60%。每个治疗包括三个重复。本试验采用方差分析(ANOVA),并采用Duncan检验检验各处理间的差异。结果表明:添加60%的白姜黄对水活度值(aw)无显著影响,除50%外,其余样品的TPC值均有升高(P<0.05),金黄色葡萄球菌和大肠杆菌均呈阴性。白姜黄添加量为50%时,TPC值最低。在咸蛋的加工过程中,要保证所用鸡蛋的年龄和储存方法,避免微生物的污染。
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