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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/921

Title: Aktivitas antibakteri ekstrak lengkuas (alpinia galangal L. swartz) terhadap bakteri patogen serta stabilitasnya pada pemanasan dan pH
Authors: Parhusip, Adolf J.N.
Gunawan, Styfani
Paramawati, Raffi
Keywords: Food technology
Antibacterial
Galangal
Extraction
Issue Date: Apr-2006
Publisher: Universitas Pelita Harapan, Fakultas Teknik Industri, Jurusan Teknologi Pangan
Citation: Parhusip, A.J.N., Gunawan, S., and Paramawati, R. "Aktivitas antibakteri ekstrak lengkuas (alpinia galangal L. swartz) terhadap bakteri patogen serta stabilitasnya pada pemanasan dan pH." Jurnal ilmu dan teknologi pangan 4, no. 1, April (2006): 33-52
Abstract: Galangal (alpinia galanga L. swartz) has commonly used as cooking ingredients and traditional medicine. However, scientific assessment about galangal was limited. The aim of this research was to observe the antibacterial activity of galangal extract and its activity in certain heat and pH condition. All of the research used diffusion agar method. Ethyl acetate galangal extract showed the best inhibition and could inhibit bacillus cereus endospores. Antibacterial activity decreased after the extract heated for 15 minutes in 100'C temperature. There was synergism between low pH with antibacterial compound from ethyl acetate galangal extract.
URI: http://hdl.handle.net/123456789/921
ISSN: 1693-5977
Appears in Collections:Teknologi Pangan (Published)

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