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All Journal Pharmaciana: Jurnal Kefarmasian Research Journal of Life Science Journal of Mathematical and Fundamental Sciences JURNAL PHARMASCIENCE Pharmascience Farmasains : Jurnal Ilmiah Ilmu Kefarmasian PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Molekul: Jurnal Ilmiah Kimia JURNAL FARMASI GALENIKA Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Kefarmasian Indonesia
Asmiyenti Djaliasrin Djalil
Universitas Muhammadiyah Purwokerto
Agriculture, Biological Sciences & Forestry Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics

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Journal : Jurnal Kefarmasian Indonesia

 1 
The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats Dwi Hartanti; Asmiyenti Djaliasrin Djalil; Alwani Hamad; Nur Yulianingsih
Jurnal Kefarmasian Indonesia VOLUME 9, NOMOR 1, FEBRUARI 2019
Publisher : Pusat Penelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.989 KB) | DOI: 10.22435/jki.v9i1.1100

Abstract

Syzygium polyanthum (Wight) Walp. (Indonesian bay leaf) is known for possessing antimicrobial activity that might be applied for natural food preservative. In this study, we analyzed the constituents of infusion of S. polyanthum leaves and evaluated its potency as the preservative of fresh chicken meats. The infusions were prepared with the method described in Indonesian Pharmacopeia. Phytochemical content of infusion of S. polyanthum leaves was analyzed by qualitative phytochemical screening using colorimetric methods. Its application for preservative of fresh chicken meat was evaluated based on its activity in inhibiting the growth of bacteria on the meats as well as the physical observation of the preserved meats. The infusion of S. polyanthum leaves contained flavonoids, tannins, and saponins. The infusion at the optimum concentration of 10% was capable of inhibiting bacterial growth on chicken meats and extending their shelf life up to 3 days in temperature of 3-7ºC.
Co-Authors Aditya Hanif Evridianto Alwani Hamad Alwani Hamad Andestia Sinaga, Risda Yunita Andry Nur Hidayat Anna Nurlativah Arba, Muhammad Arinda Nur Cahyani Arry Yanuar Bayu Satria Nugroho Putra Daryono Hadi Tjahjono Dwi Hartanti Dwi Hartanti Dwi Hartanti Eka Yuliani Saputri Fadhilah Zahra Nadia Genatrika, Erza Hartanti, Dwi Ika Diandana Yulia Asmara Ika Yuni Astuti Ivani, Adhika Rifki Kumala, Rosa Muhammad Sulaiman Zubair Nur Yulianingsih Nurul Fadhilah Deni Saputri Nurul Fadhilah Deni Saputri, Nurul Fadhilah Deni Retno Wahyuningrum Risda Yunita Andestia Sinaga Sanang Nur Safitri Siti Musyarofah Subagio, Resita Suparman Suparman Susanti Susanti Tina Syah Putri Zainur Rahman Hakim