Antimicrobial edible coating application of Kecombrang flower concentrate to reduce microbial growth on gourami fish sausage

Abstract

Kecombrang (Nicolaia speciosa) is a plant having bioactive compound which can be utilized as natural preservative for food products, by applying as edible coating to perishable food such as gourami sausage. For that, this study aims to know the level of Kecombrang flower concentrate addition to the microbiological variable of gourami sausage during storage time. The experimental design used in this study was Completely Randomized Design. The observed factors were the level of Kecombrang flower concentrate consisted of 4 levels (1, 2, 3, 4%). The observations were conducted for 8 days in 4°C storage time. The results showed that the application of edible coating with concentrate of Kecombrang flower give higher inhibitory effect on total microbial, total mold and yeast of gourami. The addition of 4% concentrate indicates a higher ability to inhibit microbial growth. The mean of total microbes, bacteria and mold, and yeasts with the addition of 4% concentrates were 5.13, 5.18, 4.29 log CFU/g, respectively. The largest zone of inhibition was obtained in 4% concentration in four types of bacteria namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus were 9.80; 9.07; 7.06; 1.33 mm, respectively.