ANTIMICROBIAL TEST OF SEVERAL NATURAL PRESERVATIVES FOR HIGH PROTEIN FOODS

Ria, puspita zari (2020) ANTIMICROBIAL TEST OF SEVERAL NATURAL PRESERVATIVES FOR HIGH PROTEIN FOODS. Diploma thesis, Universitas Andalas.

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Abstract

Research on antimicrobial natural preservatives in high protein foods has been carried out at the Microbiology Research Laboratory, Department of Biology, Andalas University. Preservatives are food additives that can prevent or inhibit the process of fermentation, acidification, decomposition of food caused by microorganisms, namely garlic, vinegar, oranges, salt, turmeric. This research was conducted to see the presence of antimicrobial properties in high protein ingredients, with an average yield of garlic 17.3 mm, vinegar 17 mm, salt 14.5 mm, turmeric 7.8 mm, orange 2.5 mm. shows the average garlic that plays a role. Keywords: antimicrobial, garlic, vinegar, salt, turmeric, Lime

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