SIFAT ANTIBAKTERI DAN ASAM ORGANIK DARI EDIBLE COATING YANG DIINKORPORASI DENGAN STREPTOCOCCUS LACTIS
Daftar Isi:
- The aim of this research are to determine of it’s antibacterial activity, to determine of the organic acids that produced of LAB in edible coating, to calculate the total of Lactic Acid Bacteria (LAB) Streptococcus lactis in edible coating, and to calculate the total of LAB in fresh-cut apple. This study used 4 various concentrations of LAB that were 106 CFU/mL, 107 CFU/mL, 108 CFU/mL, 109 CFU/mL and without incorporation as control. The physical properties of edible coating such as water content were calculated by gravimetric method and viscosity test of edible coating used otswald’s viscometer .The total of LAB was calculated using Total Plate Count (TPC) method. Antibacterial activity assay used the well diffusion method. The Organic acids content of edible coating were analyzed by HPLC. Data were analyzed statistically with ANOVA and Tukey’s test using SPSS 21. The result showed that the population of LAB in edible coating higher than the control. The average of water content in without incorporation was 15,11 % and after incorporation were 16,36 %; 17,59 %; 18,64 % and 19,93 % respectively. Viscosity value of edible coating without incorporation was 1455,10 cP and after incorporation were 1127,57; 1057,84; 975,98 and 910,38 cP respectively. The best inhibition zone of antibacterial activity was 17,5 mm. The result of HPLC showed that produced of edible coating were lactic acid 15,683 ppm; acetic acid 6,027 ppm; propionic acid 81,045 ppm and butyric acid 123,659 ppm.