APLIKASI EKSTRAK KUNYIT UNTUK PENGENDALIAN PERTUMBUHAN MIKROBA PADA TAHU SELAMA PENYIMPANAN

Nawawee Tohyeng, Ratih Dewanti Hariyadi, Hanifah Nuryani Lioe

Abstract


Control of microorganisms in food is very important for improving food safety, quality and shelf life. Southeast Asia is rich in spices such as turmeric that has been reported capable of inhibiting microorga-nisms. The objectives of this research were to study the characteristics of turmeric extracts obtained by se-veral solvents and their application to improve the microbiological quality and safety of tofu during storage. Turmeric was extracted using three solvents, i.e methanol (MeOH), ethanol (EtOH) or isopropanol (IPA) by maceration. The extracts were analyzed for their curcuminoid content using HPLC, UV-VIS spectra using spectrophotometer and infrared spectra with FTIR. The extracts were applied in water for soaking of tofu with or without heat treatment. Artificial inoculation of E. coli and S. aureus each at 103 CFU/g was also carried out to observe the extracts ability to inhibit these indicator and pathogenic bacteria. The total plate count, E. coli and S. aureus in tofu were analyzed during storage at room temperature for 72 hours. The results showed that turmeric extracted with MeOH had the highest yield and curcuminoid content, while that extracted with IPA had the lowest. Maceration with MeOH yielded 21.24% of extract containing 262.4 mg/g curcuminoid. Meanwhile maceration with IPA yielded 12.75% of extract with 251.7 mg/g curcuminoid content. The UV-VIS spectra and infra-red spectra suggested similar absorbtion pattern in all extracts regardless of the solvents used in the wavelength range of 200–600 nm and wavenumber range of 1650-400 cm-1, respectively. However the intensities of some peaks in the spectra were different. Turmeric extract from all solvents (P>0.05) could inhibit the growth of total microorganisms, E. coli and S. aureus in tofu by 2, 4 and 4 log CFU/g respectively. The study suggests the potential use of turmeric extracts for extending tofu shelf life during room temperature storage.


Keywords


curcuminoid; E. coli; S. aureus; tofu; turmeric extract

Full Text:

PDF

References


AAnanchaipattana C, Hosotani Y, Kawasaki S, Pongswat S, Latiful BM, Isobe S, Inatsu Y. 2012. Bacterial contamination of soybean curd (tofu) sold in Thailand. Food Sci Technol Res. 18: 843-848. DOI:

3136/fstr.18.843.

Arini LDD. 2017. Faktor-faktor penyebab dan karak-teristik makanan kadaluarsa yang berdampak buruk pada kesehatan masyarakat. J Ilmiah Teknol dan Industri Pangan UNISRI 3: 15-24.

[BAM] Bacteriological Analytical Manual. 2001a. Aerobic plate count. Food and drug admini-stration. http://www.fda.gov/Food/Food Science Research/LaboratoryMethods/ucm063346.htm [19 November 2016].

[BAM] Bacteriological Analytical Manual. 2002. Enu-meration of Escherichia coli and the coli-form bacteria. Food and drug administration. https:// www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm064948.htm [28 September 2017].

[BAM] Bacteriological Analytical Manual. 2001b. Staphylococcus aureus. Food and drug admi-nistration. https://www.fda.gov/food/foodscience research/laboratorymethods/ucm071429.htm [28 September 2017].

[BPS] Badan Pusat Statistik. 2017. Rata-rata kon-sumsi per kapita

seminggu beberapa macam bahan makanan penting 2007-2015. https:// www.bps.go.id/linkTabelStatis/view/id/950 [12 Oktober 2017].

Deshmukh MV. 2014. Investigation of antibacterial potential of turmeric (Curcuma Longa) on enteric pathogens. Int J Adv Res 4: 556-558.

Dewi PJN, Hartiati A, Mulyani S. 2016. Pengaruh umur panen dan tingkat maserasi terhadap kandungan kurkumin dan aktivitas antioksi-dan ekstrak kunyit (Curcuma domestica Val.). J Rekayasa Manajemen Agroind 4:105-115.

Groundwater PW, Narlawar R, Liao VW, Bhattachar ya A, Srivastava S, Kunal K, Doddareddy M, Oza PM, Mamidi R, Marrs EC, Perry JD, Hibbs DE, Panda D. 2017. A carbocyclic curcumin in-hibits proliferation of Gram-positive bacteria by targeting FtsZ. Biochemistry-US 56: 514-524. DOI: 10.1021/acs.biochem.6b00879.

Infante K, Chowdhury R, Nimmanapalli R, Reddy G. 2014. Antimicrobial activity of curcumin against food-borne pathogens. Vedic Int Res Bio Med Chem 2: 12-19. DOI: 10.14259/bmc.v2i1.102.

Itokawa H, Shi Q, Akiyama T, Morris-Natschke SL, Lee KH. 2008. Recent advances in the investi-gation of curcuminoids. Chin Med-UK 3: 1-13. DOI: 10.1186/1749-8546-3-11.

Izui S, Sekine S, Maeda K, Kuboniwa M, Takada A, Amano A, Nagata H. 2016. Antibacterial acti-vity of curcumin against periodontopathic bac-teria. J Periodontol 87: 83-90. DOI: 10.1902/jop. 2015.150260.

Jadhav BK, Mahadik KR, Paradkar AR. 2007. Development and validation of improved rever-sed phase-HPLC method for simultaneous de-termination of curcumin, demethoxycurcumin and bisdemethoxycurcumin. Chromatographia 65: 483–488. DOI: 10.1365/s10337-006-0164-8.

Jansirani D, Saradha R, Salomideborani N, Selvapri-yadharshini J. 2014. Comparative evaluation of various extraction methods of curcuminoids from Curcuma longa. National Conference on Green Engineering and Technologies for Sustainable Future-2014. J Chem Pharm Sci 4: 286-288.

Keputusan Menteri Pertanian. 2007. Pelepasan kunyit varietas turina-2. 119/Kpts/SR.120/2/ 2007. http://perundangan.pertanian.go.id/admin /file/SK-119-07.pdf [20 Desember 2016].

Lawhavinit O, Kongkathip N, Kongkathip B. 2010. Antimicrobial activity of curcuminoids from Cur-cuma longa L. on pathogenic bacteria of shrimp and chicken. Kasetsart J (Nat Sci) 44: 364-371.

Lee DY, Kwon KH, Chai C, Oh SW. 2017. Microbial contamination of tofu in Korea and growth cha-racteristics of Bacillus cereus isolates in tofu. LWT-Food Sci Technol 78: 63-69. DOI: 10. 1016/j.lwt.2016.11.081.

Li R, Xiang C, Ye M, Li HF, Zhang X, Guo DA. 2011a. Qualitative and quantitative analysis of curcuminoids in herbal medicines derived from curcuma species. Food Chem 126: 1890-1895. DOI: 10.1016/j.foodchem.2010.12.014.

Li S, Yuan W, Deng G, Wang P, Yang P, Aggarwal B. 2011b. Chemical composition and product quality control of turmeric (Curcuma longa L.). Pharm Crops 2: 28-54. DOI: 10.2174/22102 90601102010028.

Marathe SA, Kumar R, Ajitkumar P, Nagaraja V, Chakravortty D. 2013. Curcumin reduces the antimicrobial activity of ciprofloxacin against Salmonella Typhimurium and Salmonella Typhi. J Antimicrob Chemot 68: 139–152. DOI: 10. 1093/jac/dks375.

Moghadamtousi SZ, Kadir HA, Hassandarvish P, Tajik H, Abubakar S, Zandi K. 2014. A review on antibacterial, antiviral, and antifungal acti-vity of curcumin. Hindawi Publishing Corpo-ration. Biomed Res Int 2014. DOI: 10.1155/ 2014/186864.

Naz S, Akbar I, Ilyas S, Jabeen S. 2012. Antibac-terial activity of different varieties of curcuma longa rhizome extracts against pathogenic bacteria. Asian J Chem 24: 2875-2877.

[NCBI] National Center for Biotechnology Informa-tion. 2016. Curcumin. https://pubchem.ncbi. nlm.nih.gov/compound/curcumin#section=Top [4 Desember 2016].

Popuri AK, Pagala B. 2013. Extraction of curcumin from turmeric roots. Int J Innov Res & Studies 2: 289-299.

Priyadarsini KI. 2014. The chemistry of curcumin: from extraction to therapeutic agent. Molecules 19: 20091-20112. DOI: 10.3390/molecules1912 20091.

Revathy S, Elumalai S, Benny M, Antony B. 2011. Isolation, purification and identification of cur-cuminoids from turmeric (Curcuma longa L.) by column chromatography. J Exp Sci 2: 21-25.

Rezki RS, Anggoro D, Siswarni MZ. 2015. Ekstraksi multi tahap kurkumin dari kunyit (Curcuma do-mestica Valet) menggunakan pelarut etanol. J Teknik Kimia USU 4: 29-34.

Ribeiro TTBC, Costa G, Costa M. 2017. Microbial contamination in industrial tofu. Ciênc Rural 47: 1-6. DOI: 10.1590/0103-8478cr20160234.

Rouger A, Tresse O, Zagorec M. 2017. Bacterial contaminants of poultry meat: saurces, spe-cies, and dynamics. Microorganisms 5: 1-16. DOI: 10.3390/microorganisms5030050.

Schmid-Hempel P, Frank SA. 2007. Pathogenesis, virulence, and infective dose. Plos Pathog 3: 147-148. DOI: 10.1371/journal.ppat.0030147.

Teow SY, Liew K, Ali SA, Khoo ASB, Peh SC. 2016. Antibacterial action of curcumin against Sta-phylococcus aureus. Hindawi Publishing Cor-poration. J Trop Med 2016: 1-10. DOI: 10.11 55/2016/2853045.

Thongchai W, Wongkadnon C, Thongpoon C, Srisopa A. 2011. Analysis of curcuminoids in raw materials and cosmetic products from cur-cuma spp. Rajabhat J Sci Hum Soc Sci 12: 32-49.

Tyagi P, Singh M, Kumari H, Kumari A, Mukho padhyay K. 2015. Bactericidal activity of cur-cumin I is associated with damaging of bac-terial membrane. Plos One 10: 1-15. DOI: 10.1371/journal.pone.0121313.

Waghmare P, Patingrao D, Kadu P. 2015. Extrac-tion, isolation, purification and identifycation of curcumin. Eur J Biomed Pharm Sci 2: 108-123.




DOI: http://dx.doi.org/10.6066/jtip.2018.29.1.19

pISSN :   1979-7788

eISSN :   2087-751X


Visitor Statistic

 

 

Visitor Statistic

Visitor Statistic

Creative Commons License
This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License