The potential of curry leaves (Muraya koenigii) as Enterobacteriaceae inhibitor on fresh meat

Abstract

The aim of this study was to determine the potential of curry leaves powder as Enterobacteriaceae inhibitor on fresh meat. Fresh meat was obtained from Lambaro Traditional Market in Banda Aceh. Curry leaves powder was produced by heating at 50°C for 8 hours then ground through 3 mesh. The inhibitor test using agar diffusion method. Parameters observed were total plate count (TPC) and total of Escherichia coli and Salmonella counts in fresh meat. Completely Randomized Design Factorial with two factorials was used. The first factor was concentration of curry leaves powder (0%, 25% dan 50%). The second factor was duration of storage (0 day, 2 days, 4 days and 6 days). Data obtained were analyzed by Analysis of variance (ANOVA) followed by Duncan's test. The result showed that addition of 25% and 50% curry leaves powder were able to inhibit E.coli. Addition of 50% curry leaves powder was effective to inhibit E.coli and Salmonella sp. The inhibition occurred in E.coli and Salmonella sp. proves that curry leaves contain active compounds acting as antibacterial.