Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability
The effects of methanolic extract of Javanese turmeric (Curcuma xanthorrhiza Roxb.) at different level of concentrations on the inactivation of Bacillus cereus, Escherichia coli, Pseudomonas spp. and Staphylococcus aureus in oyster mushroom (Pleurotus sajor-caju) were investigated. This study was co...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/12709/ http://psasir.upm.edu.my/id/eprint/12709/1/%2838%29.pdf |
| _version_ | 1848841909220409344 |
|---|---|
| author | Lew, Kok Fang Goh, G. L. Radu, Son Rukayadi, Yaya |
| author_facet | Lew, Kok Fang Goh, G. L. Radu, Son Rukayadi, Yaya |
| author_sort | Lew, Kok Fang |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effects of methanolic extract of Javanese turmeric (Curcuma xanthorrhiza Roxb.) at different level of concentrations on the inactivation of Bacillus cereus, Escherichia coli, Pseudomonas spp. and Staphylococcus aureus in oyster mushroom (Pleurotus sajor-caju) were investigated. This study was conducted principally for the achievement on the best combination between the susceptibility of C. xanthorrhiza extract on natural microflora and foodborne pathogenic bacteria with the sensory acceptability of the soaked oyster mushroom. Three different concentrations (g/ml), 0.05%, 0.50% and 5.00%, of C. xanthorrhiza extract prepared with dilution method were designed as sanitizing agent in treating the oyster mushroom at 5 minutes and 10 minutes. There was significance reduction in the survival of microbial load between the untreated fresh oyster mushroom and those soaked with 0.05%, 0.50% and 5.00% rhizome extract (P < 0.05). The relative best combination between antimicrobial ability and sensory acceptability can be achieved with 0.05% rhizome extract where it showed a significant bacterial population reduction (P<0.05) of 0.81, 0.73 and 5.54 log10 CFU/g for total plate count, B. cereus and Pseudomonas spp., as well as a higher mean scores for the tested sensory. The results showed that C. xanthorrhiza extract can be developed as natural sanitizer for food materials. |
| first_indexed | 2025-11-15T07:50:43Z |
| format | Article |
| id | upm-12709 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:50:43Z |
| publishDate | 2015 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-127092016-01-27T03:14:10Z http://psasir.upm.edu.my/id/eprint/12709/ Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability Lew, Kok Fang Goh, G. L. Radu, Son Rukayadi, Yaya The effects of methanolic extract of Javanese turmeric (Curcuma xanthorrhiza Roxb.) at different level of concentrations on the inactivation of Bacillus cereus, Escherichia coli, Pseudomonas spp. and Staphylococcus aureus in oyster mushroom (Pleurotus sajor-caju) were investigated. This study was conducted principally for the achievement on the best combination between the susceptibility of C. xanthorrhiza extract on natural microflora and foodborne pathogenic bacteria with the sensory acceptability of the soaked oyster mushroom. Three different concentrations (g/ml), 0.05%, 0.50% and 5.00%, of C. xanthorrhiza extract prepared with dilution method were designed as sanitizing agent in treating the oyster mushroom at 5 minutes and 10 minutes. There was significance reduction in the survival of microbial load between the untreated fresh oyster mushroom and those soaked with 0.05%, 0.50% and 5.00% rhizome extract (P < 0.05). The relative best combination between antimicrobial ability and sensory acceptability can be achieved with 0.05% rhizome extract where it showed a significant bacterial population reduction (P<0.05) of 0.81, 0.73 and 5.54 log10 CFU/g for total plate count, B. cereus and Pseudomonas spp., as well as a higher mean scores for the tested sensory. The results showed that C. xanthorrhiza extract can be developed as natural sanitizer for food materials. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12709/1/%2838%29.pdf Lew, Kok Fang and Goh, G. L. and Radu, Son and Rukayadi, Yaya (2015) Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability. International Food Research Journal, 22 (6). pp. 2446-2451. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2806%29%202015/%2838%29.pdf |
| spellingShingle | Lew, Kok Fang Goh, G. L. Radu, Son Rukayadi, Yaya Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability |
| title | Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability |
| title_full | Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability |
| title_fullStr | Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability |
| title_full_unstemmed | Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability |
| title_short | Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability |
| title_sort | effect of javanese turmeric (curcuma xanthorrhiza roxb.) extract on natural microflora of oyster mushroom (pleurotus sajur-caju) and its sensory acceptability |
| url | http://psasir.upm.edu.my/id/eprint/12709/ http://psasir.upm.edu.my/id/eprint/12709/ http://psasir.upm.edu.my/id/eprint/12709/1/%2838%29.pdf |