Open AccessTHE EFFICACY OF GINGER ESSENTIAL OIL WITH CHITOSAN TO VIABILITY of Staphylococcus aureus IN FRUITS
Author(s) -
Flora Elvistia Firdaus,
Adam Saputra,
Anisfa Neva Wardana
Publication year - 2022
Publication title -
rasayan journal of chemistry/rasayan journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 22
eISSN - 0976-0083
pISSN - 0974-1496
DOI - 10.31788/rjc.2022.1516453
Subject(s) - chitosan , preservative , staphylococcus aureus , antimicrobial , food science , essential oil , shrimp , population , biology , bacteria , microbiology and biotechnology , medicine , ecology , biochemistry , genetics , environmental health
Staphylococcus aureus was one type of bacteria most commonly found in the human skin. Direct contact with fruit skin can effected to rotten. It was found the increasing use of synthetics materials for foods preservative. The replacement of synthetics with natural alternatives would certainly solve the current demand for safe food packaging. The films on the packaging were manufactured from natural white ginger essential oil (GEO) to be incorporated into chitosan film synthesized from whiteleg shrimp shells. The purpose was to attain a high degree of safety antimicrobial for fruits, specifically apples, and pears. The blends of GEO and chitosan were studied its effectiveness for the quality of product indicated by the population of the viable bacterial count, the inhibition of bacterial activity, and fruit weight loss. The design of this work was (chitosan: GEO) was 6:2 (w/w); 6:20 (w/w), and 6:24 (w/w). The existing low growth of microbial by 6:20 (w/w) and suppressing the weight loss of apples and pears. This can be concluded that GEO's blending to chitosan effectively on pathogenic Staphylococcus aureus gram-positive.