Abstrak
Study on the effect of six seasonings added to growth media at concentration ranging from 0-2% were carried out to find their antimicrobial activity against pathogenic and food spoilage bacteria. The seasonings studied were those used for fried chicken, kare, gulai. Opor, rendang and rawon. These seasonings at 15% concentration in Plate Count Agar completely inhibited growth of all bacteria tested, but they have a little inhibition on the fungal growth at 20% or less. Fried chicken, rendang, and opor seasonings were found to have bactericidal effects onB. cereus at 10-20% concentration, for various incubation time up to 30 hours.
Pendahuluan
Produk pangan harus tetap dijaga kualitasnya selama penyimpanan dan distribusi, karena pada tahap ini produk pangan sangat rentan terhadap terjadinya rekontaminasi, terutama dari mikroba patogen yang berbahaya bagi tubuh dan mikroba perusak yang dapat menyebabkan kerusakan pada
