姜黄提取物(Curcuma Domestica Val)对黄米贮藏耐久性的影响

H. Maha, E. Sitompul, J. Silalahi
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引用次数: 0

摘要

黄米饭是印尼一些地区的传统食物。黄米饭中加入姜黄和调味料,由于其具有抗菌活性和风味,可以保存更长的保质期。本研究的目的是研究姜黄提取物(Curcuma domestica Val)对黄米饭保存期的影响。样品采用手工制作的黄米饭,不加任何调味料,姜黄提取物浓度分别为1.8%和2.4%。采用总平板计数法,每3小时进行一次感官检测,每天进行微生物生长检测,并对黄米饭中1.8%和2.4%浓度的姜黄提取物进行抑菌试验。研究表明,姜黄提取物的浓度和草药的添加对黄米饭的保存期有影响。越来越高的姜黄提取物浓度可以通过感官和总盘子数延长黄米饭的保质期。当姜黄提取物浓度为1.8%和2.4%时,未调味的黄米饭分别为30和33 h,而当姜黄提取物浓度相同时,调味的黄米饭分别为36和39 h。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Effect of Turmeric Extract (Curcuma Domestica Val) Against the Durability of Yellow Rice Storage
Yellow cooked rice is a traditional food in some regions in Indonesia. Yellow cooked rice with the addition of turmeric and flavoring which can longer shelf life of savings because it has antibacterial activity and flavor. The purpose of this study was to determine the effect of turmeric extract (Curcuma domestica Val) to extend shelf life of yellow cooked rice. The samples used were made of yellow cooked rice with handmade and without any seasoning flavored with turmeric extract concentration of 1.8% and 2.4%. Organoleptic testing were conducted every 3 hours, test of microbial growth daily and inhibition of turmeric extract with a concentration of 1.8% and 2.4% of fungi isolated from yellow cooked rice with a total plate count method. Research showed that turmeric extract concentration and the addition of  herbs affect the longer shelf life of yellow cooked rice store. High more and more  concentration of the turmeric extract can made longer the shelf life of yellow cooked rice either through organoleptic and also total plate count. Yellow cooked rice without seasoning with turmeric extract concentration of 1.8% and 2.4% were 30 and 33 hours respectively, while the yellow cooked rice was flavored with the same concentration of turmeric extract  were 36 and 39 hours respectively.
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