The Effect of Garlic (Allium sativum) on Inhibition of Escherichia coli Bacteria in White Tofu

Abstract

White tofu is made from soybean seeds which has high protein content of 7.06 gram per 100-gram tofu and water of 8488%. The nature of tofu which contains much water and protein is a good medium for bacterial growth. Bacteria like Escherichia coli can cause spoilage in white tofu. High protein in white tofu has a short storage time so that it requires preservatives to inhibit the decay process. One of the natural ingredients which has antibacterial ability is garlic (Allium sativum). Allicin is the most potent compound contained in garlic (Allium sativum) which has antibacterial and fungal abilities. Thus, garlic (Allium sativum) can act as a preservative for white tofu. This study aimed to determine the effect of various concentrations of garlic (Allium sativum) on the inhibition of Escherichia coli bacteria in white tofu at room temperature storage. This study was a laboratory experiment with a completely randomized design. Data were obtained by counting the number of bacterial colonies using the SPC method. The data were analyzed by descriptive method. Meanwhile, in the samples inoculated on EMB agar, colonies which matched with Escherichia coli characteristics were still found especially starting at the 48th hour of storage. It can be concluded that there was an effect of differences in the concentration of garlic (Allium sativum) soaking water at 0 to 48 hours on the growth of Escherichia coli colonies marked by the absence of Escherichia coli colonies on EMB agar. There was an effect of garlic (Allium sativum) on inhibition of Escherichia coli bacteria in white tofu.