Ekstrak Bawang Dayak Penghambat Pertumbuhan Escherichia coli dan Staphylococcus aureus pada Daging Ayam

Taufikkilah Romadhon (Sekolah Pascasarjana, Program Studi Ilmu Pangan, IPB University, Kampus IPB Darmaga, Bogor 16680)
Winiati Pudji Rahayu (Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Kampus IPB Darmaga, Bogor 16680 South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center)
Harsi Dewantari Kusumanigrum (Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Kampus IPB Darmaga, Bogor 16680)

Jurnal Ilmu Pertanian Indonesia
Vol. 28 No. 3 (2023): Jurnal Ilmu Pertanian Indonesia

Microbial contamination on chicken meat can be inhibited by applying natural antimicrobials. Dayak onions (Eleutherine palmifolia (L.) Merr.) are reported to inhibit the growth of Escherichia coli and Staphylococcus aureus. This study aims to confirm and apply dayak onion extract (EBD) as an antimicrobial in fresh chicken meat. The observation parameters were the microbiological quality and physical properties of chicken meat after inoculation with E. coli and S. aureus and dipped in EBD solution with concentrations of 0, 3.0, 9.0, and 15.0 mg/mL for E. coli, and 0, 2.5, 7.5, and 12.5 mg/mL for S. aureus. The results showed that EBD-70% ethanol showed better bacterial inhibition than EBD-96% ethanol. Inhibition for both microbes can be achieved by concentrations of 3.0 and 2.5 mg/mL EBD, as visually observed in liquid media. Concentrations of 15.0 and 12.5 mg/mL showed significant results in reducing the total microbes of both types in chicken meat after 12 hours of room temperature storage (28±2°C) and 9 days of refrigerator storage (5±1°C). A combined application of 15.0 and 12.5 mg/mL EBD and refrigerator temperature can be recommended to reduce total E. coli and S. aureus and maintain the Aw and pH of the chicken meat. Keywords: antimicrobial, chicken meat, dayak onion extract, Escherichia coli, Staphylococcus aureus