Formulasi Pengawet Alami dari Ekstrak Buah Andaliman menggunakan Teknik Central Composite Design dengan Response Surface Methodology

Abstract

Andaliman fruit is one of the typical spices of North Sumatra that has the potential to be utilized as a natural food preservative. This research was aimed to obtain the percentage concentration of andaliman fruit extract and tween 80 emulsifier that produces an optimal natural preservative formulation and to evaluate its antimicrobial activity. The method used was Response Surface Methodology-Central Composite Design (RSM-CCD) with Design Expert v.13. The two factors studied consisted of andaliman fruit extract concentration (2.5-10%) and tween 80 emulsifier concentration (2.5-5%). The results showed that the percentage of andaliman fruit extract concentration and the concentration of emulsifier tween 80 had a significant effect (P<0.05) on the responses of emulsion stability, viscosity, total phenols, total flavonoids, antioxidant activity, color hedonics, and aroma hedonics. The optimization result was a natural preservative formulation with a percentage concentration of 10% andaliman fruit extract and 5% concentration of tween 80 emulsifier. Natural preservatives from andaliman fruit extract with optimum conditions after being evaluated for antimicrobial activity showed that natural preservatives have antimicrobial activity with the formation of inhibition zones against Escherichia coli, Bacillus cereus and Staphylococcus aureus but did not show a zone of inhibition against yeast Saccharomyces sp. mold Aspergillus niger and bacteria Salmonella sp.