The potency of active components containing on andaliman fruit [Zanthoxylum acanthopodium] for increasing the quality of salted eggs

Abstract

A type of spice that is still limited to use with primary commodities is andaliman [Zanthoxylum acanthopodium DC]. Geographically, the spice is only found in the district of Toba Samosir which is closed to Lake Toba. The herb plant is a group of family Rutaceae and has identified with the name of Andaliman [Batak pepper]. The chemical compound that is thought to have the most role in various biological activities of andaliman fruit as an antioxidant and antimicrobial for food processing. Research conducted to determine the phytochemical compounds, the group of secondary metabolites within the extraction, and the influence of antimicrobial compounds from essential oils on salted eggs. Parameters were chemical compounds from different extracted and quality of the eggs. The chemical composition of each extract was examined by both the Harborne method and GC-MS. Results showed that phytochemical contents contained steroid and triterpenoid for three types of extraction with no detect for saponin. Antimicrobial compounds sourcing from andaliman extracts can inhibit the Staphylococcus aureus. Besides, the quality profile of salted eggs by ripening with andaliman extracts was significantly influenced comparing with control. It can be concluded that the active components of andaliman extract have potentially affected the quality of salted eggs.