Antimicrobial activity of cumin seed (cuminum cyminum l.) extracts against pathogenic food microbes and its stability under physicochemical treatments

William, William (2012) Antimicrobial activity of cumin seed (cuminum cyminum l.) extracts against pathogenic food microbes and its stability under physicochemical treatments. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cumin seed (Cuminum cyminum L.) has been utilized as herbs or spices and found to exhibit a moderate antimicrobial activity. This research was aimed to investigate the cumin seed extract as a potential natural antimicrobial agent and its stability under different treatments. Cumin seeds were extracted using a maceration method with three types of solvents possessing different polarity, i.e. ethanol (polar), ethyl acetate (semi polar), and hexane (non polar). The highest yield of extraction process was obtained by using ethanol (20.27±0.05% of dry weight of the sample). The cumin seed crude extract was subsequently subjected to antimicrobial activity assay using the well diffusion method against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Bacillus cereus, Aspergillus flavus, and Rhizopus sp. The antimicrobial activity test showed that the best inhibition zone was exhibited by ethanol extract, i.e. 3.425 mm against B. cereus. P. aeruginosa was the most resistant microorganism toward cumin seed extract with MIC value of 11.13%, while B. cereus was the most sensitive microorganism with MIC value of 7.08%. Cumin seed extracts from three different solvents showed no inhibition at all towards S. aureus, A. flavus, and Rhizopus sp. The selected extracts which have the largest inhibition zone from the first stage of the research were further subjected to stability tests in which the extracts were introduced to several treatments i.e. pH, salt and sugar concentrations, and heat treatments. All extracts were effective at low pH, and were severely affected by heat treatments. When sugar and salt concentration treatments were applied, it showed that the cumin seed extract could only exhibit antimicrobial activity against B. cereus, indicating that sugar and salt reduced the activity of the extracts.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
William, WilliamNIM03420080010UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Thesis advisorWijaya, Julia RatnaNIDN0305076905UNSPECIFIED
Uncontrolled Keywords: Cumin seed, extraction, antimicrobial activity, well diffusion, stability test; pH; salt and sugar concentration; heat treatment
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:06
Last Modified: 16 Oct 2020 03:19
URI: http://repository.uph.edu/id/eprint/1911

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