Development of food sanitizer using cinnamon (Cinnamomum burmannii) extracts

Joanina, Joanina (2019) Development of food sanitizer using cinnamon (Cinnamomum burmannii) extracts. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Fresh produce is considered as the leading cause of foodborne diseases. This research was conducted to develop food sanitizer, used to reduce the amount of microbial load on the surface of fruit to prevent foodborne diseases. Cinnamon essential oil and cinnamon extract were added into the sanitizer as the active ingredients, which were extracted by distillation method and maceration method respectively. The yield of maceration extraction was found to be higher compared to distillation extraction. Meanwhile, the antimicrobial activity of cinnamon essential oil obtained from distillation was found to be higher than cinnamon extract obtained from maceration extraction. Physicochemical analysis of sanitizer added with cinnamon essential oil or cinnamon extract was conducted to analyze the pH, color, solubility and stability. Challenge test was conducted to analyze the effect of type of sanitizer with three dilution levels on the log CFU/g reduction of bacteria and mold/yeast count on the surface of strawberry. In general, the sanitizer had effect on the bacteria and mold/yeast count. It was found that sanitizer with cinnamon essential oil was more effective in reducing microbial count compared to sanitizer with cinnamon extract, which was up to 1.14±0.14 log CFU/g and 0.74±0.19 log CFU/g, respectively. Within three levels of dilution, sanitizer with three times of dilution was the most effective in reducing microbial count.

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