Utilization of jasmine flower extract as antimicrobial in tempeh sausage

Abstract

Bacterial contamination is a major problem for sausage products. Jasmine extracts that has antimicrobial compounds can extend the shelf life of tempeh sausage naturally. The purpose of this study was to tested the effectiveness of using jasmine extract as an antimicrobial agent in tempeh sausage during cold storage 4°C. This study began with preparing jasmine extracts by maceration method using waters, methanol, ethyl acetate and hexane as solvents. Bacteria used in the test were Escherichia coli, Staphylococcus aureus and Bacillus cereus. Diffusion disc assay was used with completely randomized design 2 factors and 4 replications. The results showed that the jasmine extracts with a concentration of 25%, 50%, 75% and 100% had an effect to inhibit of the growth of the bacteria. Jasmine extract with ethyl acetate solvent was the most effective to inhibit the growth of bacteria. Concentration of jasmine extracts that can inhibit the growth of bacteria Escherichia coli and Staphylococcus aureus was 0.1% and 0.25%. Tempe sausage with the addition of jasmine extracts was tested microbiologically with total plate count, The test results showed that the addition of low concentrations extracts of jasmine on tempeh sausage could decrease the total microbial at cold storage for 5 days.