Celina, Amanda and Rahmawati, Della and Permana, Tabligh (2018) Application Of Lemongrass Essential Oil As A Natural Preservative Agent For Pineapple Juice. Bachelor thesis, Swiss German University.

Preview	Text Amanda Celina 11405012 TOC.pdf Download (308kB) | Preview
	Text Amanda Celina 11405012 1.pdf Restricted to Registered users only Download (246kB)
	Text Amanda Celina 11405012 2.pdf Restricted to Registered users only Download (365kB)
	Text Amanda Celina 11405012 3.pdf Restricted to Registered users only Download (489kB)
	Text Amanda Celina 11405012 4.pdf Restricted to Registered users only Download (454kB)
	Text Amanda Celina 11405012 5.pdf Restricted to Registered users only Download (205kB)
Preview	Text Amanda Celina 11405012 Ref.pdf Download (226kB) | Preview

Abstract

Pineapple juice is frequently consumed for its extensive health benefits, but is prone to microbiological degradation. Pasteurization – as a current preservation technique – have degraded nutritional quality of fruit juices and the use of synthetic preservatives have been perceived negatively by consumers. In this study, lemongrass essential oil was applied for the preservation of pineapple juice. Well diffusion was used for antimicrobial activity screening of lemongrass essential oil against E. coli, S. cerevisiae, and A. niger, while broth macrodilution method was used in determining MIC of lemongrass essential oil, which was evaluated to be 0.1%. Furthermore, the addition of 0.1% lemongrass essential oil into pineapple juice had a negative effect regarding the sensorial acceptability, but was able to significantly suppress the microbial count for bacteria, yeast, and mould during 5 days of storage time in chilling temperature (4ºC). Vitamin C content degradation and pH changes during storage were not significantly affected by the addition of lemongrass essential oil. Furthermore, the addition of 0.1% lemongrass essential oil was observed to be not synergistic with the enzyme activity of pineapple juice, and has negatively impacted the enzyme stability of the pineapple juice.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Antimicrobial; Cymbopogon Citratus; Essential Oil; Ananas Comosus; Preservative
Subjects:	R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts S Agriculture > SB Plant culture > SB183 Field crops T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP684 Palm oil T Technology > TX Home economics > TX815 Fruit juices
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	27 May 2020 15:18
Last Modified:	27 May 2020 15:18
URI:	http://repository.sgu.ac.id/id/eprint/648

Actions (login required)

View Item