ANTIFUNGAL ACTIVITY OF Citrus hystrix EXTRACT AND ITS APPLICATION AS NATURAL FOOD PRESERVATIVE
Traditional ready to eat foods, such as sticky rice cake, are easily contaminated by spoilage pathogens during their storage. Hence, this study aims to evaluate the effect of Citrus hystrix extract for reducing spoilage pathogens in sticky rice cake during storage. The tested sticky rice cake was formulated with Citrus histrix extract at varied level of concentrations of 0.65%, 1.26%, and 1.82% (w/w). Treated samples were stored at room temperature for 28 days and evaluated periodically for their microbial activity (total plate count), thiobarbituric acid reactive substances (TBARS), and sensory analysis. The Citrus histrix extract was also examined for its antifungal activity against Penicillium sp. and Aspergillus nidulans prior to formulation. Results exhibited a significant advantage of the addition of extracts to sticky rice cake. All extract levels effectively eliminated the spoilage microorganism until 28 days storage and significantly lowered the TBARS values. Psycho-chemical properties of sticky rice cake including pH, water activity, and moisture content were equal among all formulated samples and slightly different at 1.82% (w/w) extract level. Moreover, the addition of Citrus hystrix extract up to 1.82% did not affect the acceptability of sticky rice cake on the sensory attributes as compared to the control (P>0.05).
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