SKRINING FITOKIMIA DAN POTENSI INFUSA RIMPANG LENGKUAS (ALPINIA GALANGA (L.) WILLD.) SEBAGAI PENGAWET ALAMI TERHADAP DAGING AYAM DAN TAHU PUTIH BERDASARKAN AKTIVITAS ANTIBAKTERINYA

PUTRI, TINA SYAH (2016) SKRINING FITOKIMIA DAN POTENSI INFUSA RIMPANG LENGKUAS (ALPINIA GALANGA (L.) WILLD.) SEBAGAI PENGAWET ALAMI TERHADAP DAGING AYAM DAN TAHU PUTIH BERDASARKAN AKTIVITAS ANTIBAKTERINYA. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

Galanga (Alpinia galanga (L.) Willd.) rhizome is a spice having antibacterial activity. The purpose of the study were to determine the groups of compound of galanga infusion and potency of galanga infusion to be used as a natural preservative inchicken meat and tofu. The groups of compoundof galanga infusion were identified byphytochemical screening method. Potency of galanga infusion as natural food preservative was determined based on its antibacterial activity by turbidity method, organoleptic test and descriptive observations on the growth of bacteria samples on NA media. Galanga infusion containd phenols, tannins, and triterpenoids. Galanga infusion was potentially to be used as a preservative in chicken meat and tofu. Galanga infusion with concentration of 5% was capable of prolonging the chicken meat’s shelf life up to 6 days in refrigerator temperature (3-7 oC) and the tofu’s shelf life up to 2 days in room temperature (28-30 ºC).

Item Type: Thesis (Bachelor)
Additional Information: Pembimbing: Dwi Hartanti, M.Farm.,Apt. dan Alwani Hamad, S.T., M.Sc.
Uncontrolled Keywords: chicken meat, galanga rhizome, infusion, natural food preservative, phytochemical screening, the compound, tofu
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Farmasi > Farmasi
Depositing User: Nur Hardiansyah
Date Deposited: 02 Jan 2018 03:48
Last Modified: 02 Jan 2018 03:48
URI: http://repository.ump.ac.id/id/eprint/6649

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