Antibacterial effect of Andaliman (Zanthoxylum acanthopodium) against contaminant in raw common carp (Cyprinus carpio Linnaeus)

Abstract

One of the well-provided fishery products in Indonesia are common carp (Cyprinuscarpio Linnaeus). The consumption rate of common carp is highly prevalent among the people; however, improper handling of fishery product could support food-borne disease transmission. Andaliman (Zanthoxylum acanthopodium) is a herbal product used as an additional flavor in Batak traditional food; it has been postulated that the plant has antimicrobial properties. We conduct an experimental study using pretest-posttest design to determine the crude antimicrobial activity of Andaliman. Bacterial counting examination was determined after 24 hours incubation period in the microbiology laboratory, Department of Microbiology, Faculty of Medicine, Universitas Sumatera Utara, Medan, Indonesia. There is a descriptive decrease of bacterial colonies followed by the application of Andaliman based on total plate count test whereas the statistical analysis failed to show the significant difference. The use of Andaliman in daily life basis must be encouraged to reduce the likelihood of food-borne disease transmission.