Jahe (Zingiber Officinale Rosc.) Sebagai Anti Mikroba dan Potensinya Sebagai Pengawet Makanan

Silalahi, Marina (2018) Jahe (Zingiber Officinale Rosc.) Sebagai Anti Mikroba dan Potensinya Sebagai Pengawet Makanan. In: Prosiding Seminar Nasional Biodiversitas Untuk Kehidupan “Kondisi Ekologis, Potensi, dan Pengembangan Biodiversitas Indonesia Untuk Keseimbangan Kehidupan Di Bumi”. Pusat Penelitian dan Pengembangan Tumbuhan Obat, Pusat Kajian Lingkungan dan Konservasi Alam, Fakultas Biologi Universitas Nasional, Jakarta, pp. 129-137. ISBN 9786020 819594

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Abstract

Zingiber officinale Rosc. is a species belonging of Zingiberaceae has been used long as spices or health drinks. The foods or drinks have been added od the Zingiber officinale have a distinctive aroma and more durable. The food damage mostly is caused by microbes, especially bacteria and fungi. This article aims to explain the utilization of Zingiber officinale as antimicrobial and its potential as a food preservative. This article was written based on the study of media on line and off line. Offline media based on books, dissertations, theses and scientific journals, while online media is based on various Web, Scopus, Pubmed, and Journal. The rhizoma and leaves of the Zingiber officinale produce the essential oils especially of the monoterpenoid and sesquiterpenoid groups as anti microbial. Spicy flavor of Zingiber officinale is caused by gingerols and shogaols, zingerone, and paradol. Zingiber officinale extract has inhibits the bacterial growth (Escherichia coli, Staphylococcus aureus, Klebsiella pneumonia, Listeria monocytogenes, Caimpylobacter jejuni) and fungi (Aspergillus niger, Micrococcus hemalis, Rhizoctonia stolonifer, Fusarium oxysporum, Aspergillus flavus, Penicillium expansum, Alternaria alternata, and Candida albicans) which cause of damage and poisoning.

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