INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER
Abstract: The use of vinegar
as a natural preservative to inactivate microbial growth in meat was
investigated. Vinegar was prepared from banana peel and coconut water, and the
efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated
with vinegar solution (equals to 1% acetic acid), acetic acid solutions (1%),
and lactic acid solutions (2%), control (distilled water). Samples were soaked
with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution
treatment). Treated samples were inoculated with E. coli O157:H7 on the surface
of the chicken meat, then left for 20 minutes for absorption of bacteria into
the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature
storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results
showed that banana peel vinegar and coconut water vinegar were effective as
natural preservative. In conclusion, the vinegar were potentially inhibited E.
coli O157:H7 growth at chicken meat until 12 hours at room temperature storage
and 9 days at cold temperatures.
Author: M. Miskiyah, J.
Juniawati, A. Andriani
Journal Code: jppeternakangg160022