Utilization of cardamom(elettaria cardamomum (l.) maton) base marinate as antibacterialin tofu

Nathania, Jessica (2013) Utilization of cardamom(elettaria cardamomum (l.) maton) base marinate as antibacterialin tofu. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cardamom has been used as seasoning in Indonesia. Garlic and salt have also been used as flavoring agent for food product in Indonesia. In this research, cardamom is used as an natural antibacterial andcombined with garlic and salt. In the preliminary research, the cardamom base marinate in five concentrations (10, 15, 20, 25, and 30%) was tested against three bacterias, Bacillus cereus, Staphylococcus aureus, and Escherichia coli by the well-diffusion method. The result showed that cardamom base marinate can inhibit B. cereus (6.53 - 8.38 mm), S. aureus (6.70 - 8.00 mm), and E. coli (5.07 - 5.27 mm). The main research used three cardamomdifferent concentrations (10, 15, and 20. Those cardamom base marinate result a non toxic and they also contains phytochemical compounds, such as saponin, alkaloid, tannin, phenolic, flavonoid, triterfenoid, and glycoside. Microbiology tests showed that 15% concentration could preserve tofu up to 2 days in room storage and up to 3 days in refrigerator temperature. On the challenge test result, cardamom base marinate can inhibit the bacterial growth. The result of sensory test showed that concentration 15% of cardamom base marinate was the most accepted by panelists

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