Antimicrobial activity of electrolyzed water in washing treatment of fresh vegetables
| Main Authors: | WIDIANARKO, BUDI, Soedarini, Bernadeta, HANTORO, INNEKE |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/23943/1/58119941522016G1_International%20Food%20Conference%202016_3.pdf http://repository.unika.ac.id/23943/ |
Daftar Isi:
- Washing is used to clean up dirt from surface of foodstuffs, such as fresh-served vegetables. In this research, Electrolyzed Acid Water (EAW) and Electrolyzed Reduced Water (ERW) were applied in washing treatments of white cabbage and kemangi (Ocimum basilicum). The objective of the research was to evaluate the antibacterial activity of EAW (pH 4.0) and ERW (pH 8.8), in term of reduction of the bacterial contamination levels found in the samples. The samples (white cabbage and Ocimum basilicum) were collected from traditional market in Jatingaleh, Semarang – Indonesia. Tap water and Chlorine 100 mg/L were used as negative and positive controls, respectively. Each 500 mL washing solutions were poured into a 800 mL glass bowl and then 25 g of vegetable samples were soaked in the washing agents for 3, 4 and 5 minutes. During treatment, glass bowl was placed on a horizontal shaker. The result showed that EAW had stronger antibacterial activity than ERW. After 4 minutes of treatment, EAW gradually reduced the level of bacterial contaminations until reaching the safety level. There was no significant difference between washing treatment of 4 minutes and 5 minutes in term of bacterial contamination levels. Further, in general EAW was as effective as the positive control (Chlorine 100 mg/L).