The Combination of Garlic and Kaemferia Spices to Inhibit the Growth of Colonies Aspergillus sp. Ni Made Ayu Suardani Singapurwa, I Putu Candra
Food Science and Technology Study Program, Warmadewa University,
Denpasar, Bali, Indonesia
Abstract
Garlic and kaemferia are spices used in food processing. At low concentrations, it cannot preserve food but at this concentration, spices can help prevent microbial growth in food. The inhibitory effect of microbial growth by a type of spice is unique. This study aims to determine the combination of garlic and kaemferia in inhibiting the growth of Aspergillus sp., which often contaminate processed products. The research method was carried out by extracting garlic and kaemferia with a rotary evaporator, then the extract was used to find the inhibition of growth of Aspergillus sp. From the results of the colony growth, it was found that the combination of garlic and kaemferia spices was able to inhibit the growth of the colonies of A. flavus, A. aculeatus, A. niger, A.tubingensis at a concentration of 0.5%, compared to controls that could grow 4.5 mm, 5.8 mm, 5.5 mm, and 5.5 mm respectively.
Keywords: garlic, kaemferia, aspergillus sp.
Topic: Menggali Potensi Lokasi Sebagai Keunggulan Daya Saing Masyarakat
