Analisa Bioktif dan Pemanfaatan Bawang Tiwai (Eleutherine Americana. Merr) Untuk Bahan Tambahan Pangan

Suroto HS

Abstract


Food additives that are used at the moment are made of synthetyic compounds. The function of those food additives is for anticaking agent, acidity regulator, artificial sweetener, bleanching agent, flour treatment agent, emulsifier, preservatives, firming agent, food colour, flavouring, and so on. Indonesia's nature has abundant natural resources that have fungtion as food additives expecially BawanTiwai growing in east kalimantan. Based on research that has been conducted, Bawang Tiwai contains active compound such as preservative and antioxidantThe result of a laboratorium scale experiment of two fungsi i.e. Candida albicans, and Aspergillusniger, and two bacteria i.e. Staphylococcus eures and Escherchie coli, antioxidant activities proved that they can kill 50 percent. However when the antitoxicity activities were treated with Arteria larvae, it can kill until  100percent.


Keywords


Bawang Tiwai,bioactife, microorganism, food additives.

Full Text:

PDF


DOI: http://dx.doi.org/10.26578/jrti.v1i2.1399



Copyright (c) 2016 E-Jurnal Riset Teknologi Industri

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

 

JRTI is indexed by :

 

 

 

 

Flag Counter

 

 

 

 

 

 

______________________________________________________________________

Akreditasi S2 Vol.10 No.1 th 2016 s/d Vol.14 No.2 th 2020. p-ISSN : 1978-6891, e-ISSN : 2541-5905. 

    Creative Commons License

        Baristand Industri Samarinda