Natural Preservation of Fresh Chicken Meats Utilizing Combination of Essential Oils of Clove and Ginger

Dwi, Hartanti and Neno, Octal Iriani and Alwani, Hamad (2017) Natural Preservation of Fresh Chicken Meats Utilizing Combination of Essential Oils of Clove and Ginger. ARTIKEL PROSIDING.

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Abstract

Essential oils of spices have been known for possessing antibacterial activity. Clove (Syzygium aromaticum) and ginger (Zingiber officinale R.) are spices commonly used in Indonesian culinary, and might be potential to be used as natural food preservatives. This research aimed to evaluate the profile of constituents of essential oils of clove and ginger and determine the effects of the combination of those essential oils towards their potency as fresh chicken meats natural preservative. Essential oils were collected from dried spices with hydrodistilation method. Profile of chemical constituents of those oils was generated from with Gas Chromatography-Mass Spectrophotometer (GC-MS). Their potency as fresh chicken meats preservative was analyzed by observing Area Under Curve (AUC) value of the curve of relationship of the number of colony of microorganisms on preserved meats grown on nutrient agar (NA) versus the time of preservation. Eugenol (67%), transβ-caryophyllene (25.64%) and α-humulene (2.66%) were identified as the most abundance constituents in essential oil of clove. Essential oil of ginger was majorly constituted of α-curcumene (30.12%), camphene (13.93%), zingiberene (13.82%) and βsesquiphellandrene (12.38%). Combination of essential oils of clove and ginger with concentration ratio of 1:0, 2:0.2 and 1:1% showed the best potency in preserving the fresh chicken meats compared to another tested group.

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