SENYAWA DAN AKTIVITAS ANTIMIKROBA GOLONGAN ASAM LEMAK DAN ESTERNYA DARI TANAMAN
ABSTRACT: Problems in food
preservation have grown to be more complex as new food products are
continuously introduced onto the market.
They require longer shelf life and greater assurance of protection from
microbial spoilage. There are several
chemicals that can be used as antimicrobial agents. For instance, acetic acid and sulfur dioxide
are widely used as food preservatives.
However, these chemicals required caution in handling since they are
corrosive and their vapors can irritate the eyes and respiratory tract. Although conventional synthetic antimicrobial
agents have excellent activities, their safety in human body has been
considered doubtful. Since it is known
that antimicrobial agents are contained in natural materials, many research
studies have been carried out to improve the shelf stability of foods and
cosmetics using natural antimicrobial agents.
Many naturally occurring compounds found in edible and medicine plants,
herbs, and spices have been shown to possess antimicrobial function and could
serve as a source of antimicrobial against food pathogens. Recently the
interest in the biological activities of plant extracts has been rekindled and
has been the subject of intense scientific investigation. Fatty acid and its ester forms as
monoglyceride and or diglyceride of plant materials, especially from palm
kernel oil and coconut oil such as lauric acid (12:0), miristic acid (14:0) and
capric acid (10:0) have antimicrobial function.
The antimicrobial activities of monolaurin, monomiristin and or
monocaprin and its diglyceride’s forms are well recognized and showed a wide
spectrum of antimicrobial activities toward several microbes.
Keywords: Fatty acids,
monolaurin, monomiristin, monocaprin, antimicrobial activities
Penulis: Murhadi
Kode Jurnal: jppertaniandd090037
