Open AccessThe ability of garlic extract and Kaempferia galangal inhibit Aspergillus sp. isolated from Sardine fish Pedetan
Author(s) -
Ni Made Ayu Suardani Singapurwa,
I Putu Candra,
I Nyoman Rudianta
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1402/3/033055
Subject(s) - sardine , aspergillus , fish <actinopterygii> , mycelium , antimicrobial , food science , aspergillus oryzae , traditional medicine , chemistry , biology , microbiology and biotechnology , medicine , fishery , botany , fermentation
Pedeta n is one of the food products of the traditional Balinese fish Sardine which is processed by the community in the Jembrana Regency of Bali Province. This study aims to determine the antimicrobial activity of garlic and kaempferia galangal in inhibiting the growth of Aspergillus sp. which can contaminate the sardine fish Pedetan . The study was conducted by isolating Aspergillus sp. from Pedetan and testing the inhibitory power of garlic and Kaempferia galangal . The results showed that the extract of garlic and Kaempferia galangal can inhibit the growth of Aspergillus sp. From the results of SEM observations, it was found that garlic and galangal were able to damage the Mycelia Aspergillus sp. compared to control treatment. Garlic extract and kaempferia gala ngal can inhibit the growth of Aspergillus sp. because it contains bioactive compounds that are antimicrobial.