Effect of soaking Allium sativum peel waste on microbial contamination of salted anchovy rice and analysis of its total phenolic content
DOI:
https://doi.org/10.21831/jps.v30i1.55677Keywords:
microbial contamination, formaldehyde, salted anchovy rice, Allium sativum peelAbstract
Approximately 84% of salted anchovy rice fish sold in traditional markets in Yogyakarta still contain formaldehyde, a hazardous substance that may cause adverse health effects ranging from throat irritation to cancer. Saponin compounds contained in Allium sativum peel waste have been reported to reduce formaldehyde levels in salted anchovy rice fish by up to 89.12%; however, the reduction of formaldehyde may increase microbial contamination. This study aimed to examine microbial contamination in salted anchovy rice fish after immersion treatment using A. sativum peel waste. Qualitative analysis of saponins was conducted using the Froth test and Thin Layer Chromatography (TLC), while phenolic compounds were analyzed qualitatively using TLC and quantitatively using spectrophotometric methods. Microbial contamination was evaluated using the Total Plate Count (TPC) method. The results demonstrated that A. sativum peel waste contained saponin and phenolic compounds, with an average phenolic content of 8.57 ppm. Furthermore, 1 g of A. sativum peel waste reduced microbial contamination in salted anchovy rice fish by up to 10,000-fold. The microbial contamination level showed a TPC value of 8.55 × 10³ colonies/g, indicating that the product remained within the safe consumption limit of less than 1 × 10⁵ colonies/g.
References
Araya-Cloutier, C., Vincken, J. P., Van De Schans, M. G. M., Hageman, J., Schaftenaar, G., Den Besten, H. M. W., & Gruppen, H. (2018). QSAR-based molecular signatures of prenylated (iso)flavonoids underlying antimicrobial potency against and membrane-disruption in Gram positive and Gram negative bacteria. Scientific Reports, 8(1), 9267–9281. https://doi.org/10.1038/s41598-018-27545-4
Badan POM RI. (2008). Formalin (Larutan Formaldehid). In Deputi Bidang Pengawasan Keamanan Pangan (Ed.), Informasi Penggunaan Bahan Berbahaya (BBB.36.08). BPOM RI.
BPOM. (2012). Pedoman Kriteria Cemaran pada Pangan Siap Saji dan Pangan Industri Rumah Tangga. In Badan Pengawas Obat Dan Makanan Republik Indonesia.
BPOM RI. (2019). Formaldehida Dalam Pangan Olahan Yang Terbentuk Karena Proses. Direktorat Standardisasi Pangan Olahan Badan Pengawasa Obat dan Makanan.
Burhan, A. H. (2018). Penurunan Kadar Formalin dalam Ikan Asin Teri Nasi Melalui Perendaman Dalam Cuka Makan. Jurnal Ilmu Kesehatan Bhakti Setya Medika, 3(1), 22–29. http://www.jurnal.poltekkes-bsi.ac.id/index.php/bsm/article/view/17
Dipahayu, D. & K. (2020). Optimasi ekstraksi Konjac Glukomanan dari Umbi Porang (Amorphophallus muelleri Blume) dengan Variasi Perbandingan Serbuk Umbi Porang: Aquadest (Pelarut) dan Suhu. Snitt, 466–469.
Dong, S., Yang, X., Zhao, L., Zhang, F., Hou, Z., & Xue, P. (2020). Antibacterial activity and mechanism of action saponins from Chenopodium quinoa Willd. husks against foodborne pathogenic bacteria. Industrial Crops and Products, 149, 112350. https://doi.org/10.1016/J.INDCROP.2020.112350
Fitriana, Y. A. N., & Fitri, A. S. (2020). Analisis Kadar Vitamin C pada Buah Jeruk Menggunakan Metode Titrasi Iodometri. Sainteks, 17(1), 27–32. https://doi.org/10.30595/SAINTEKS.V17I1.8530
Haidir, A. (2022). Angkringan Kini Makin Menjamur, Sejarah Awalnya Ternyata dari Gerobak Pikul di Klaten. iNewsJateng.id.
Hanif, F., & Carolla, N. (2019). Potensi Bawang Putih ( Allium sativum ) Sebagai Alternatif Anti Tuberkulosis. Majority, 8(1), 220–226.
Irianto, I. D. K., Purwanto, P., & Mardan, M. T. (2020). Aktivitas Antibakteri dan Uji Sifat Fisik Sediaan Gel Dekokta Sirih Hijau (Piper betle L.) Sebagai Alternatif Pengobatan Mastitis Sapi. Majalah Farmaseutik, 16(2), 202. https://doi.org/10.22146/farmaseutik.v16i2.53793
Jamlean, F. V. (2016). Identifikasi Formalin Pada Berbagai Jenis Ikan Asin yang Beredar di Pasar Tradisional X di Kabupaten Y Yogyakarta Periode Juni 2015. Akfarindo, 1(1), 42–46.
Kementrian Ristekdikti. (2017). Rencana Induk Riset Nasional Tahun 2017-2045. Ristekdikti.
Mayasari, E., Kartini, Maherawati, & Priyono, S. (2022). Efektivitas Daun Afrika (Vernonia amygdalina Del) dalam Mereduksi Kandungan Formalin dan Kualitas Fillet Ikan Nila (Oreochromis niloticus). Jurnal Teknologi Pertanian, 23(1), 1–8. https://jtp.ub.ac.id/index.php/jtp/article/view/978/1093
Najib, A., Malik, A., Ahmad, A. R., Handayani, V., Syarif, R. A., & Waris, R. (2017). Standarisasi Ekstrak Air Daun Jati Belanda Dan Teh Hijau. Jurnal Fitofarmaka Indonesia, 4(2), 241–245. https://doi.org/10.33096/jffi.v4i2.268
National Centre for Biotechnology Information. (2022). PubChem Compound Summary for CID 712, Formaldehyde. National Library of Medicine. https://pubchem.ncbi.nlm.nih.gov/compound/Formaldehyde
Purwanto, & Irianto, I. D. K. (2022). Senyawa Alam sebagai Antibakteri dan Mekanisme Aksinya. Gadjah Mada University Press.
Rahkman, M. H. (2019). Analisa Usaha Angkringan. Angkring Jogja.
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2026 Jurnal Penelitian Saintek
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Who Can Submit?
Any individual may submit an original manuscript for consideration for publication in Jurnal Penelitian Saintek as long as they hold the copyright to the work or are authorized by the copyright owner(s) to submit it. Authors retain initial ownership of the copyrights to their works prior to publication, except in cases where, as a condition of employment, they have agreed to transfer copyright to their employer.
User Rights
Jurnal Penelitian Saintek is an Open Access journal. Users are granted the right to read, download, copy, distribute, print, search, or link to the full texts of articles, provided they comply with the conditions of the Creative Commons Attribution-ShareAlike License 4.0 (CC BY-SA 4.0).
https://creativecommons.org/licenses/by-sa/4.0/
Author Rights
Authors retains copyrights.
Jurnal Penelitian Saintek by http://journal.uny.ac.id/index.php/saintek is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
