Evellyn, Ruth and Rahmawati, Della and Faulina, Sarah Asih (2017) Application of Stenochlaena Palustris Extract as Antifungal Agent in Bread. Bachelor thesis, Swiss German University.

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Abstract

"Stenochlaena palustris is a local wild fern located in Polynesia. Antifungal studies have been done and suggesting S. palustris abilities in inhibiting the spoilage fungi in food products. The S. palustris was aque ously extracted and measured for its sensitivity by disc diffusion assay against bread yeast. The yielded concentration was sprayed on the bread dough, and observed for its reaction against the spoilage fungi in bread. The amount of the dried S. palustris to be used was 50 mg/ml of aquadest. The bread was made into extract and observed for its macronutrients and any antifungal activity in bread. Supposedly, the extract increased the pH of the bread, which minimize the optimum growth of the spoilage bread fungi. There was also decrement of moisture content from daily observation. Bread with commercial preservative (calcium propionate) was compared as control with bread with S. palulstris extract. Based from the visual observation, bread with S. palustris extract showed fewer fungi grow on the bread surface. Addition of extract in bread dough also shows no difference in overall characteristics.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Bread ; Antifungal ; Kelakai ; Stenochlaena Palustris
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 05:44
Last Modified:	14 May 2020 05:44
URI:	http://repository.sgu.ac.id/id/eprint/88

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