Pemanfaatan Ekstrak Daun Rosemary sebagai Pewarna dan Pengawet Alami Mie Basah

Abstract

Wet noodles have a high moisture content, making them highly susceptible to microbial spoilage and oxidation. Various methods have been applied to extend shelf life, including the use of chemical preservatives; however, consumers now prefer natural alternatives. One potential option is rosemary leaf extract (Rosmarinus officinalis). This study aimed to evaluate the effect of different solvents on phytochemical components, the antimicrobial activity of rosemary leaf extract, and the quality and organoleptic characteristics of wet noodles during storage.The research consisted of three stages. First, extraction of rosemary leaves was carried out, followed by phytochemical screening, GC–MS analysis, and antioxidant assays. Second, the antimicrobial effectiveness was tested against S. aureus, E. coli, and Salmonella at concentrations of 0.25%–1.0%. Third, the rosemary extract was applied to wet noodles stored for five days at room and refrigerated temperatures. The results showed that ethanol produced the highest yield and bioactive compound content. The ethanolic extract also exhibited stronger antioxidant activity compared to distilled water and ethyl acetate. In the MIC test, the ethanolic extract at a concentration of 1% was able to inhibit the growth of S. aureus and Salmonella, but did not inhibit E. coli. Application of the extract to wet noodles demonstrated that the treatment was able to extend the shelf life of the product up to two days at room temperature and four days under refrigerated storage, while the control only lasted for one day. Organoleptically, the addition of the extract up to 1% was still acceptable to the panelists, and overall, the treatment did not show a significant difference in total bacterial count with respect to storage duration or temperature

Keywords: rosemary leaf, extraction, wet noodles, natural preservatives, and natural colorants