investing in food quality, safety and...

Investing In Food Quality, Safety and Nutrition

ii


International Conference Proceeding Investing in Food Quality, Safety & Nutrition: Lessons Learned from Current Food Crisis

Jakarta, October 27‐28, 2008

Editor Lilis Nuraida

Purwiyatno Hariyadi Ratih Dewanti‐Hariyadi Harsi D. Kusumaningrum

Desty Gita Pratiwi Nelis Immaningsih

Publisher Southeast Asian Food Science and Technology (SEAFAST) Center,

Bogor Agricultural University Bogor‐Indonesia, 2009

National Library Republic of Indonesia ISBN 978‐979‐16216‐8‐7

Acknowledgment Thanks to Kamalita Pertiwi, Leo Wibisono Arifin, Yesica Dwi Ariesta, Kandi Jelita,

Virna Berliani Putri, Zulaikhah and Nurwandi for preparing manuscript of this proceeding

Copyright©2009 Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center,

Bogor Agricultural University Kampus IPB Darmaga, Bogor 16680

www.seafast.ipb.ac.id

International Conference Proceeding

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CONTENT

Preface................................................................................................................. iii Keynote Speech of The Minister of Agriculture, Republic of Indonesia ............. xi Welcome Speech of Rector of Bogor Agricultural University ...........................xvii Welcome Remarks of SEAFAST Center...............................................................xxi Organizers ........................................................................................................xxiii Lessons Learned from the Current Food Crisis

Food Science and Technology: Challenges and Opportunities as a Response to the Current Food Crisis ............................................................. 1 Ken Buckle

Avoiding the Double Burden of Over and Under Nutrition in the Current Food Crisis.................................................................................................... 17 Rosemary Walzem

Assuring Nutritionally Adequate & Safe Food Supply

Current Situation of Food Security in Indonesia.......................................... 33 Achmad Suryana

Nutrition Security: What Next After the National Food and Nutrition Workshop?................................................................................................... 43 Soekirman

Partnership for Technology Transfer to MSMEs: Improving Food Quality and Safety .................................................................................................... 53 Purwiyatno Hariyadi

Roles of Food Industries

R&D Strategy to Overcome Food Crisis ....................................................... 65 Don Sullins

Kraft’s Supply Chain Approach to Food Safety ............................................ 67 James Andrade

Food Quality, Nutrition and Safety in Food Service Industry: Challenges and Opportunities........................................................................................ 75 Mahmood A. Khan


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Roles of Consumers

Consumer Behavior towards Choices & Its Consequences on Nutritional Status ...........................................................................................................85 John Palmer

Improving Food Safety & Quality

Food Safety Policy in Indonesia ...................................................................93 Dedi Fardiaz

Improving of Food Safety and Quality of SMEs in Indonesia: lesson learned .......................................................................................................101 Steven Gregory

Assuring Indonesian Seafood Quality and Safety: Lessons from the past for a better future ..............................................................................103 Achmad Poernomo

Use of Simple Micro‐titer Plate Assay for Assessment of Biofilm‐Forming Bacteria in High Risk Area of Frozen Seafood Plant ....................113 Damkerng Bundidamorn and Sudsai Trevanich

Isolation and Identification of Coliforms and Escherichia coli in Frozen Ready to Eat Food under Long Term Storage ............................................119 Pornrujee Suppadit and Sudsai Trevanich

Growth Inhibition of Contaminated Microbial Spores in Pasteurized Milk by Tea Polyphenol Extract..................................................................125 Ornurach Uasiriphan and Arunsri Leejeerajumnean

Migration and Contamination of Polyglycerol Acetate as Alternative Plasticizers in Polyolefin Thermoplastic Matrices in Contact with Water and Olein‐Oil Media ...................................................................................139 Basuki Wirjosentono, Hankelman Sarumaha and Marpongahtun

The Role of Cisadane – Serpong Water Treatment Plant to Ensure 24 – Hour‐ Drinking Water Supply.....................................................................149 Audrey Caron Rumamby

Using Organic Acids, Sodium Hypochlorite And Ozone For Listeria monocytogenes Reduction In Fresh‐Cut Carrots ......................................161 Phunnathorn Phuchivatanapong and Arunsri Leejeerajumnean

Influence of Combination of Alginate, Carrageenan, and Guar Gum as Stabilizing Agents on Ice‐Cream Quality ....................................................167 Murdinah, Liana Etika Sari, and Anna Muawanah


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Analysis and Planning of Garbage Treatment in a Drinking Water Treatment Plant......................................................................................... 179 Lidia Khosmatika

A Study of Cisadane River Based on the Trace Result of PT. Tirta Cisadane) ................................................................................................... 193 Hartini Adjam

Role of Students in Sustaining Food Safety in Campus: A Case Study in “Food Sellers Mentoring” Program in Bogor, Indonesia .......................... 203 Galih Nugroho and Kamalita Pertiwi

Inhibition of Aspergillus parasiticus Growth and Reduction of Aflatoxin by Yeast Isolated from Ragi, an Indonesian Traditional Culture Starter ... 211 R. Dewanti‐Hariyadi, D. S. Raharjanti, C.C. Nurwitri and E. Kusumaningtyas

Improving Competitiveness of Traditional Foods

Policy on Development of Traditional Foods............................................. 227 Arman Moenek

Empowerement of Farmers and SMES of Traditional Foods: Lesson Learned ...................................................................................................... 233 Mary Astuti

Product Development of Traditional Food “Yangko” through Value Engineering ................................................................................................ 247 Nur Edi Nomalisa, Wahyu Supartono, Darmawan Ari Nugroho, and Anggoro Cahyo Sukartiko

Sanitation and Hygiene of “Cincau” (Indonesian Traditional Food) Manufacturer............................................................................................. 255 Dina R. Pangestuti, Laksmi Widajanti, and M. Zen Rahfiludin

Irradiation to Ensure The Safety and Shelf‐Life Extension of Traditional Ready to Eat Meals: Arem‐Arem............................................. 265 Z. Irawati, C. M.Nurcahya, and I. Lubis

Effect of Turmeric Extracts (Curcuma domestica L.) on Water Activity Value, Total Microbe and the Number of Coliform of Oven‐dried Abon During Storage.................................................................................. 277 Priyo Bintoro, V., Sutaryo and Warsiti

Application of Herbs and Spices Extracts As Preservatives for Wet Noodles...................................................................................................... 285 Lilis Nuraida, Nuri Andarwulan, Meilina Sukmawati, and Elvina Yohana

user

Highlight


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Improving Food Security

Research Policy on Food Diversification in Indonesia ...............................313 Amin Soebandrio

Local Economy Empowerment and Food Security: Lesson Learned .........315 Dahrul Syah

Optimizing Food Security through Bioavailabity Indices ...........................331 Indah Epriliati

Improvement of Sago Competitiveness for Food Security in Maluku.......343 Wardis Girsang and Eddy Ch.Papilaya

Development of Instant Corn as Raw Material for Traditional Corn‐Based Foods: an Effort to Support the Food Diversification Program.......361 Meta Mahendradatta, Abu Bakar Tawali, Amran Laga

Research and Development in Processing Technologies of Corn Noodle to Support National Food Security Program.................................371 Feri Kusnandar

Industrialization of Modified Cassava Flour (MOCAL/MOCAF) through Cluster Industrial Concept: from Opportunity Identification to Market Development ............................................................................379 Achmad Subagio, Wiwik Siti Windrati, and Yuli Witono

Study On Noodle Making From Corn and Sago Flours...............................387 Mariyati Bilang

Development of Non‐Oilseed Legumes as a Source of Protein to Strengthen Food Security in Marginal Areas .............................................397 Achmad Subagio, Wiwik Siti Windrati, Yuli Witono and A. Nafi’

Consumption and Preference Survey on Maize Based Food Product in Sub‐Urban Area and Production area of Maize: Case Study in Bogor and Bojonegoro ...............................................................................405 Harsi D.Kusumaningrum and Aldilla S. Utami

Improving Nutrition

Public‐private Partnership Initiatives to Improve Community Nutritional Status.......................................................................................415 Hardinsyah

Control of Blood Glucose Level by Green Tea and or Mullberry Leaf Tea on Diabetetic Rats ...............................................................................417 Evy Damayanthi, Rusman Efendi, Lilik Kustiyah, and Nastiti Kusumorini


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The Impact of Supplementary Feeding Program on Nutritional Status & Academic Performance of University Students ..................................... 425 Budi Setiawan, Dodik Briawan, Rizal Damanik, Tjahja Muhandari, Dias Indrasti

Evaluating the Stability of Lutein as a Functional Ingredient in reconstituted UHT Milk ............................................................................. 459 Dase Hunaefi, Hilton Deeth and Sapna Kamath Voderbet

Potential of Pegagan (Centella asiatica) as Braintonic to Improve Intelligence of Young Generations in Indonesia........................................ 467 Astrisia Artanti and Diana Lo

The Effect of Food‐Based Micronutrient Intervention on the Body Weight Gain, Anemia Prevalence, Ferritin Depletion and Vitamin A Deficiency of Pregnant Woman................................................................. 475 Nurheni Sri Palupi, Made Astawan, Hadi Riyadi, Ahmad Sulaeman, Prihananto


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Application of Herbs and Spices Extracts as Preservatives for Wet Noodles

Lilis Nuraida1,2, Nuri Andarwulan1,2, Meilina Sukmawati3, and Elvina Yohana3

1) South East Asian Food and Agriculture Science and Technology (SEAFAST) Center, IPB Bogor

2) Department of Food Science and Technology IPB, Bogor 3) Alumni of Department of Food Science and Technology IPB, Bogor

Abstract

In Indonesia wet noodles generally produced by home and small scale industries. Due to the characteristics of wet noodles, this product undergoes spoilage quickly. This has stimulated the use of preservatives to prolong shelf life of wet noodles. Unfortunately, the lack of knowledge and awareness of wet noodles producers has caused the use of illegal subtances to preserve wet noodles. The purpose of this study was to apply herbs and spices as alternatives wet noodles preservative which easy to applied in household and small scale industries. The herbs and spices included in this study were Indonesian bay leaves (Syzigium Polyanthum (Wight.) Walp), galangal (Alpinia galanga L. Swartz), and garlic (Allium sativum). The results showed that based on sensory observation on odor and appearance, fresh garlic, boiled bay leaves, and fresh as well as boiled galangal extracts were able to extend the shelf life of wet noodles. However, microbiologically the addition of herbs and spices extracts did not improve the shelf life of wet noodles significantly. The additions of the extracts were more effective to inhibit the growth of mold and yeast, especially for fresh garlic extract. During storage, wet noodles with extracts of fresh garlic, boiled bay leaves, and fresh and boiled galangal showed decrease in pH, although not significant. Noodles with boiled bay leaves extract were less favorable because of the dark brown colour. Wet noodle with garlic extract was also less favorable because of the strong aroma. While noodles with galangal extract was still favorable since the addition of the extract did not affect the noodles appearance. The herbs and spices extract addition increased the production cost; the garlic extract cost was the most exvensive as compared to the other herbs/spices extracts.


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Introduction

Noodle is one of the most popular food in Indonesia and has become the second staple food after rice. There are two types of noodles in the market, i.e. dry noodles (including instant noodles) and wet noodles. Wet noodles are mostly produced by home industries or small scale industries. Unlike dry noodles that have quite long shelf‐life, wet noodles have limited shelf life when they are stored at room temperature. Wet noodles from wheat flour are divided into two categories based of the production steps, i.e. fresh noodles and cooked noodles. The difference lies on the process after cutting the noodles dough into noodles string. Fresh noodles is dusted with tapioca flour to prevent the noodles stick with each other, while for cooked noodles, the noodles strings directly boiled with water after cutting. Some vegetables oil is added into the boiling water to prevent noodles stick to each other. Wet noodles have a high level of water activity (aw) and water content. Water activity in fresh noodles is in the range of 0.88‐0.90, and the water content is 32‐35%, while in cooked noodles the water activity is 0.95‐0.97 and the water content reached 50‐52% (Pahrudin, 2006). Those characteristics cause wet noodles sucseptible against microbial spoilage.

Noodles production in the household and small industries usually done with simple technology and less attention on hygiene and sanitation practices, resulting faster rate of microbial spoilage. Effort to extend sehlf life of wet noodles has included addition of several preservatives agents such as Calcium propionate, sodium acetate, and paraben. Application of a mixture those presevervatives has been able to extend shelf‐life of fresh noodles, while for cooked noodles, a mixture of monolaurin, paraben, Ca‐propionat and Na‐asetat has been able to prolong its shelf life (Dept. FST, 2005).

Many noodles industries were found using illegal additives, such as formaldehyde and borax. The noodles industries uses formaldehyde and borax because of the low cost, the noodles are well preserved and have better quality (Astawan, 2006). The use of harmful substance on wet noodles encourage the search for natural preservatives which safer for human health. Herbs and spices have the potential to be used as preservatives since it is generally have antimicrobial properties. The antimicrobial properties of herbs and spices expected to inhibit the growth of microorganisms in wet noodles and provide a longer shelf life.


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Previous research showed that herbs like clove, garlic, ginger, tumeric, galangal and bay leaves have antifungal and antibacterial properties. Garlic juice at concentration of 0.5% inactivated thypoid bacillus in 5 minutes and killed aother microoganism in conentration of 3% (Hirasa dan Takemasa, 1998).. Substances which have antimicrobe activity ini garlic, such as alicin, ajoene, dialyl sulphide and dialyl disulphide, are belong to thiosulphanate substances (Ganora, 2006). Garlic extract inhibited the growth of E.coli 0124, E.coli 0111, S. typhimurium, S. havana, S. para A, Shigella flexneri and Shigella (Mehrabian and Larry‐Yazdy, 1992), S. aureus, S. typhii, E.coli, L. monocytogenes (Kumar and Berwal 1998), S. typhi, S. epidermidis (Arora, 1999). Ethanol extract of bay leaves with concentration of 30% showed high antimicrobial properties against S. aureus, E. coli, and S. thypimurium (Setiawan, 2002). Application of polar extract of bay leaves at 6 ppm of 30% extract had been able to reduce total count, coliform, Staphylococcus aureus dan Streptococcus faecalis in fresh milk and had been able to extend shelf life of fresh milk from 4 h to 8 h (Lasmini, 2003). Research on galangal enxtract showed that ethanol extract of galangal had antimicrobial activity against Staphylococcus aureus (Aree, et al., 2005) and Pseudomonas aeruginosa (Rahayu, 1999), while water extract of galangal showed antimicrobaila activity againts Vibrio cholerae, S.aureus, L.monocytogens, and Rhizopus oligosporus (Rahayu, 1999). Application of galangal powder and ethanol extract of galangal had improved oxydatif stability of cooked ground pork (Juntachote et al., 2005) and shelf life of fish (Rahayu, 1999).

The aim of the present research was to apply bay leaves, garlic and galangalherbs and spices as wet noodles preservatives. The extracts of those herbs and spices were known to be able to inhibit various types of bacteria, including pathogenic bacteria. The use of herbs and spices as preservatives needs to consider other important factor for it application, such as consumer acceptance and application cost, besides their effectiveness.

Materials and Methods Materials

Material used for making herbs and spices extract were red galangal and fresh bay leaves acquired from Center of Herbs and Medicine Plants, Bogor,


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garlic from local market, distilled water, sodium hipochloride (NaOCl) 10% solution for chlorination of herbs. The ingredients used for making wet noodles were medium and high protein wheat flour (“Segitiga Biru” and “Cakra Kembar”), salt, sodium carbonate, tapioca, distilled water and coconut oil. Material used for analysis were 70% ethanol, dilution solution (NaCl 0.85%), Plate Count Agar (PCA), Potato Dextrose Agar (PDA), tartaric acid, BGLBB, NaOH, pH 7 buffer, fenolftalein indicator and saturated NaCl crystal.

Equipment used in this study were blender, mixer, noodle maker, sealer, laboratory glassware, hot plate, incubator, pH meter, texture analyzer, chromameter, and Aw‐meter.

Methods

Extraction of Herbs and Spices a. Fresh Extract

Garlic, bay leaves and galangal were prevously soaked in sodium hypochloride solution for five minutes. Sodium hypochloride concentration was 200 ppm for garlic and bay leaves and 2000ppm for galangal. They were then sliced and blended with distilled water. The ratio of herbs/spices: water (w/w) were different for each herbs/spices. The ratios were based on the minimum amount of water that could be added for extraction. The of ratio bay leaf : water (w/w) was 1 : 4, the ratios of garlic : water were 1: 1 and 2 : 1, the ratios of galangal : water were 1 : 1 and 1 : 2. The blended of herbs and water were then filtered using filter cloth. Yield of extracts was calculated, and its total count of microorganism and the pH of extract were analysed based on method of Maturin and Peeler (BAM FDA, 1998) for total aerobic count.

b. Boiled Extract

Boiled extracts obtained by boiling washed and sliced herbs. Time of boiling and weight ratio between herbs slices and water stated on Table 1. Time of boiling counted from the water start to boil. Boiled herbs extracts then filtered with filter cloth. Extracts yield, total microbe and pH of were analyzed.


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Table 1. Amount of water and time for boiling extraction

Kind of Herb/Spice Ratio

Herbs weight : Water weight Boiling time (minute(s))

1:1 5 and 10 Galangal

1:2 5 and 10 Bay leaves 1:6 5

1:3 1 and 5 Garlic

1:5 1 and 5

Applications of Extract on Fresh Noodles Wet noodles made based on basic recipe used on a study by Pahrudin

(2006). Composition of wet noodle formula was presented in Table 2. The extracts was added by substituting some part of water in wet noodle formula (Table 3). The method of making fresh and cooked wet noodles was outlined in Figure 1.

The wet noodles prepared with addition of herbs/spices extract were subjected for sensory observation for odor, appearance and texture during storage to predict their shelf life. Prepared wet noodles (fresh) packed in plastic bag (LDPE/Low Density Poly Ethylene) (10‐12 bag of samples, 50 gram per each bag) and sealed using sealer. Sensory evauation was done on noodles appearance and odor. Main spoilage parameter was acid odor. Other spoilage parameters observed were dark colour, tender texture, and slime formation. Noodles were observed every 6 hours until the noodle went spoiled.

Table 2. Wet Noodle Formula

Ingredient Amount High protein wheat flour (“Cakra Kembar”)

500 gram

Medium protein wheat flour (“Segitiga Biru”)

500 gram

Water 340 ml (34% from wheat flour weight total)

Salt (NaCl) 10 gram (1 % from wheat flour weight total)

Na2CO3 6 gram (0.6 % from wheat flour weight total)

Source: Pahrudin (2006)


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Flour and other ingredients/additives (including herb/spice extracts)

Mixing (4-5 minutes)

Sheeting

Cutting

Thinning

Resting (15 minutes)

Dusting with tapioca Boiling (for 2 minutes in water added with coconut oil (10% of boiling water used))

Cooked noodles Fresh noodles

Tabel 3. Extract type and concentration on wet noodles formula

Extract type Ratio

wherbs : wwater Boiling time (minute(s))

Percentage of water substituted by extract (%)

Fresh bay leaves 1:4 ‐ 10, 20, 30

1:6 5 33.3; 50; 66.7; 100 Boiled bay leaves 1:6 10 33.3; 50; 66.7; 100

1:1 ‐ 10, 20, 30, 40, 50, 100 Fresh galangal

1:2 ‐ 10, 20, 30, 40, 50, 100

5 33.3; 50; 66.7; 100 1:1

10 33.3; 50; 66.7; 100

5 33.3; 50; 66.7; 100 Boiled galangal

1:2 10 33.3; 50; 66.7; 100

1:1 ‐ 10, 20, 30, 50, 100 Fresh garlic

2:1 ‐ 10, 20, 30, 100

1 10, 20, 30, 100 1:3

5 10, 20, 30, 100

1 10, 20, 30, 100 Boiled garlic

1:5 5 10, 20, 30, 100

Figure 1. The methods of wet noodles production (Pahrudin, 2006)


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Application of Selected Extracts and Concentration on Fresh and Wet Noodles The concentrations of herbs/spices extract that extend shelf life of

fresh noodles based on sensory observation were chosen for subsequent study. In this step, the extracts were applied on both fresh and wet noodles. Analyses was done during storage including chemical properties (pH, colour and water activity), microbiology quality (total plate count, coliform and total mold and yeast) and sensory evaluation. Observation of colour (by chromameter), pH (by pH meter) and microbiology quality were done every 12 hours. Total count of microoganism and total mold and yeast were done by standard plate count (SPC) method using Plate Count Agar (PCA) for total plate count and Acidified Potato Dextrose Agar (Acidified PDA) for mold and yeast count. Coliform was predicted using most probabale number (MPN) method with Brilliant Green Lactose Bile Broth (BGLBB). Sensory quality analysis (Soekarto et al., 1985) was done to analyse consumer acceptance on wet noodles with herbs/spices extarct addition.

Results and Discussion Yield and Spices Extract Characteristic

There were two types of spices extracts, i.e. fresh and boiled extracts produced in this study. Extraction was done using water as solvent to simplify the process that could be applied by home industries. Water is a polar solvent; therefore it was expected to extract the polar compounds of herbs/spices.

Generally the yield of fresh extract was higher than those of boiled extract (Table 4). Boiling process evaporated the water, therefore it reduced the yields. The pH value of boiled galangal was the least among other extracts. The pH value of fresh and boiled garlic was higher than those of bay leaf and galangal, both for fresh or boiled. The fresh extract had total plate count value of about 104 CFU/g, while the TPC of boiled extract was 0/ml. Boiling for 5 to 10 minutes was adequate to kill the microorganisms in the extracts.

Application of Herbs/Spices Extracts on Fresh Noodles Based on sensory evaluation on the odor and appearance of wet noodles, wet noodle without addition of herbs/spices extract had shelf life of 42 hour to 44 hour (Table 5). The main indicator of deterioration was acid


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aroma. Shelf life of wet noodle with the addition of bay leaf and galangal extracts (both fresh and boiled) from several concentrations had longer shelf life compared to control (without addition of the extrcat). While fresh noodle with fresh garlic extract had a better shelf life than those with boiled extract. Fresh extract did not experience heating process, as a consequece the active compound was not destroyed or degraded. Differently, heat treated to inactivate the microirganisms might present in the extract, damaged the active compound of garli causing lost the capability as preservative.

Compared to the fresh extract, boiled extract of bay leaf was better in extending the shelf life of fresh noodle. However, due to the extract addition, the noodle coloured dark green. Since noodle normally has white yellowish colour, the dark green seem to be divergence. For this reason, fresh bay leaf extract was not chosen for further application. At 33.3 %, 50%, 66.7%, and 100% concentartion, boiled bay leaf extract (bay leaf : water = 1:6) could extend the shelf life until 51 , 54 , 54 and 57 hours respectively. For further study, boiling of bay leaf extract for 5 min and its application at 50% concentration was chosen.

Table 4. The yield and characteristic of herbs/spices extracts

Spices Type of exstract Ratio

Wspecies : wwater

Yield (%) pH TPC

(CFU/ml)

Fresh 1:4 63.00 5.09 3.8 x 103 Bay leaf

Boiled (5 minutes) 1:6 36.66 5.10 0

1:1 80.42 5.59 1.5 x104 Fresh

1:2 82.33 5.27 4.3 x 104

1:1 39.52 4.34 0 Boiled (5 minutes)

1:2 43.50 4.48 0

1:1 34.60 4.54 0

Galangal

Boiled (10 minutes) 1:2 33.34 4.62 0

1:1 63.10 6.45 6.8 x 104 Fresh

2:1 50.17 6.10 4.5 x 104

1:3 58.33 6.72 0 Boiled (1 minutes)

1:5 65.27 6.67 0

1:3 32.40 6.82 0

Garlic

Boiled (5 minutes) 1:5 45.44 6.71 0


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Table 5. Shelf life of fresh noodles with spices extract application based on sensory observation

Type of extract Ratio wspices : wwater

Time of boiling extract (minute)

Percentage of extract (%) from water content of

dough

Shelf life of fresh noodles

(hour)

Control (for bay leaf) ‐ ‐ 0 42 Fresh bay leaf 1:4 ‐ 10, 20, 30 47, 50, 52

Boiled bay leaf 1:6 5 33.3; 50*; 66.7;

100 51, 54, 54, 57*

Control (for galangal) ‐ ‐ 0 42

1:1 ‐ 10, 20, 30, 40, 50,

100 52, 51, 49, 48, 47, 46

Fresh galangal 1:2

‐ 10*, 20, 30, 40, 50, 100

56*, 54, 49, 48, 47, 48

5 33.3; 50; 66.7; 100

49, 46, 46, 45

1:1 10 33.3; 50; 66.7;

100 48, 47, 45, 52

5 33.3; 50*; 66.7; 100

50, 55*, 55, 55 Boiled galangal

1:2 10 33.3; 50; 66.7;

100 50, 53, 51, 51

Control (for garlic) ‐ ‐ 0 44

1:1 ‐ 10, 20, 30, 50,

100* 42, 48, 45, 51, 54* Fresh garlic

2:1 ‐ 10, 20, 30, 100* 42, 45, 42, 57* 1 10, 20, 30, 100 36, 36, 42, 36

1:3 5 10, 20, 30, 100 42, 39, 42, 39 1 10, 20, 30, 100 36, 36, 36, 36

Boiled garlic 1:5

5 10, 20, 30, 100 36, 36, 36, 36 Remarks: *) This extracts were selected extract for further study.

Fresh galangal extract (galangal : water = 1:2) at 10% concentration gave the longest shelf life of 56 hour.Increasing concentration of fresh galangal extract did not make any better of the shelf life, instead it shorten the shelf life of fresh noodle. The fresh galangal extract had high content of microoorganisms (Table 4). This has provided extra microbial count to the noodles. Application of boiled galangal extrcat showed that the longest shelf life was observed in application of boiled galangal extract for 5 minutes (galangal : water = 1 : 2) at 50%, 66,7% and 100% concentration. The shelf life of these concentrations was similar i.e. 55 hour.


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In general, boiled galangal extract of ratio galangal:water of 1:2 could prolong the shelf life more than the ratio of 1:1. For further analysis, the fresh galangal extract was chosen (galangal : water = 1:2) with the concentration for application of 10%, and boiled extrcat with 5 minutes boiling time, with the application of galangal extract at concentration of 50%.

Fresh garlic extract that give the longest shelf life (54 – 57 hour) was at 100% concentration, with ratio 1 : 1 and 2 : 1. This concentration was selected for further analysis (henceforth it mentioned as fresh garlis extract 1 : 1 and 1:2). Meanwhile boiled garlic extract was not effective to prolong the shelf life of wet noodles.

Application of Selected Extracts and Concentration on Fresh and Wet Noodles

Total Plate Count (TPC) Total microorganisms increased during the storage of noodles (Figure 2‐

5). According to Indonesian National Standard (SNI), the microbiology quality threshold for TPC of noodle is 1 x 106 CFU/g (SNI 01‐2987‐1992). The noodle shelf life was determined from the duration at which the microbes exceeded the SNI threshold (means the noodle is microbiologically deteriorate because out of standard). The TPC was counted every six hour, and from the data obtained, the regression equation was then made, therefore the duration at which the TPC exceeded SNI limit was known. Table 6 presented the shelf life based on objective and subjective observations.


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0

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9

10

0 12 24 36 48 60

St o rage t ime ( ho urs)Cont rol f resh noodle wit h 10% boiled galangal ext ract (galangal:wat er=1:2)f resh noodle wit h 50% f resh galangal ext ract (galangal:wat er=1:2)f resh noodle wit h 50% boiled (5 minut es) bay leaves ext ract (bay leaves:wat er=1:6)SNI limit

Figure 2. Changing of total microorganisms count in fresh noodles with the addition of galangal and bay leaf extracts at room temperature storage.

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St orage t ime ( hours)Controlf resh noodle with 100% fresh garlic extract (garlic:water=1:1)f resh noodle with 100% fresh garlic extract (garlic:water=2:1)SNI limit

Figure 3. Changing of total microorganisms count in fresh noodles with the addition of garlic extracts at room temperature storage.


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0

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St o rag e t ime ( ho urs)Cont rolcooked noodle wit h 10% boiled galangal ext ract (galangal:wat er=1:2)cooked noodle wit h 50% f resh galangal ext ract (galangal:wat er=1:2)cooked noodle wit h 50% boiled (5 minut es) bay leaves ext ract (bay leaves:wat er=1:6)SNI limit

Figure 4. Changing of total microorganisms count in cooked noodles with the addition of galangal and bay leaf extracts at room temp. storage.

0

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St o rage t ime ( ho urs)Controlcooked noodle with 100% fresh garlic extract (garlic:water=1:1)cooked noodle with 100% fresh garlic extract (garlic:water=2:1)SNI limit

Figure 5. Changing of total microorganisms count in cooked noodles with the

addition of garlic extracts at room temperature storage.


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Table 6. The shelf life of noodle based on microbial content (SNI) and sensory observations

Noodle type

Extract application

Ratio wspices

: wwater

Extract boiling time

(minutes)

Duration needed to exceeded

SNI threshold (106)

(objective)

The shelf life based

on subjective observation

The number of microbes

at subjective acceptance (cfu/g)

Control (for galangal and bay leaf)

‐ ‐ 36.15 hours

42 hours 3.5 x 106

Control (for garlic)

‐ ‐ 36.36 hours

44 hours 5.6 x 106

Boiled galangal

1:2 5 39.72 hours

55 hours 2.5 x 107

Fresh galangal

1:2 ‐ 39.39 hours

56 hours 1.7 x 107

Boiled bay leaves

1:6 5 36.11 hours

54 hours 5.5 x 107

Fresh garlic 1:1 ‐

31.61 hours

54 hours 1.2 x 108

Fresh noodle


34.14 hours

57 hours 9.2 x 107

Control cooked noodle (for galangal and bay leaf)

‐ ‐ 32.45 hours

42 hours 1.1 x 107

Control cooked noodle (for garlic)

‐ ‐ 32.79 hours

44 hours 1.8 x 107

Boiled galangal

1:6 5 38..6 hours

46 hours 6.7 x 106

Fresh galangal

1:1 ‐ 30.85 hours

32 hours 1.4 x 106

Boiled bay leaves

2:1 5 34.62 hours

50 hours 3.1 x 107


21.03 hours

42 hours 1.7 x 108

Cooked noodle


28.66 hours

42 hours 2.6 x 107


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The results showed that there were shelf life differences between sensory and microbial parameters. The shelf life based on SNI was shorter than its sensory shelf life. It can be explained that at the time the total number of microbes exceeded SNI (1 x 106 CFU/g), the sensory observation had not shown any indication of deterioration, and therefore the noodle shelf life seemed longer. According to Ray (2001), to produce a noticeable deterioration indications, such as smell and slime, microorganisms (especially bacteria and yeasts) should grow until a certain level that called a deteriorate detection level. Generally, this level was between 106 and 108 CFU/g, depended on food groups, type of deterioration and the type of microorganims (Ray, 2001). Ray also stated that the formaton of acid smell occured at high number of microorganisms, whereas the deterioration related with the formation of H2S, amine, and H2O2 could be detected at lower level of microorganisms count. Another factors contributed to the differences of sensory and microbiological observation was that the noodle with bay leaf and galangal aroma could masked the acid smell.

Based on SNI threshold, the shelf life of fresh noodle added with boiled galangal extract (39.72 h) and fresh galangal extract (39.39 h) was little longer than those of control fresh noodle (36.15 h). Whereas the fresh noodle added with boiled bay leaf extract had shelf life (36.11 hours that was almost similar to that of control. The shelf life of cooked noodle added with fresh galangal extract was 39.39 h, it was longer than the control which was 32.45 h. The shelf life of cooked noodle with addition of boiled galangal and bay leaf had only a little difference with the control which was 30.85 and 34.62 h respectively. The addition of fresh garlic extract into cooked noodle was not effective to extend the shelf life. Compared with control, the addition of this extract into cooked noodle shortened the shelf life instead. Whereas in fresh noodle, the addition of fresh garlic extract with ratio of water: garlic = 2:1 had better shelf life (34.14 hours) compared to control (32.79 hour)

Total Mold and Yeast

The total number of mold and yeast in noodle that requested by SNI is 1.0x104 CFU/g (SNI 01‐2987‐1992). In this reseach, the growth of mold and yeast in control fresh noodles was faster than those treated samples. Control fresh noodles exceeded the SNI threshold in 48 hours. The total number of mold and yeast in fresh noodle treated with fresh galangal, boiled galangal and


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fresh bay leaf extracts exceeded the SNI limits in 60 hours. Whereas fresh noodle treated with fresh garlic extract 1:1 and 2:1 did not reach SNI threshold at the end of observation (60 hour) (Figure 6 and 7).

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St orag e t ime ( hours)Cont rol f resh noodle wit h 10% boiled galangal ext ract (galangal:wat er=1:2)f resh noodle wit h 50% f resh galangal ext ract (galangal:wat er=1:2)f resh noodle wit h 50% boiled (5 minut es) bay leaves ext ract (bay leaves:wat er=1:6)SNI limit

Figure 6. The growth of mold and yeast in fresh noodles with the addition of galangal and bay leaf extracs at room temperature storage.

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St o rag e t ime ( hours)Controlfresh noodle with 100% fresh garlic extract (garlic:water=1:1)fresh noodle with 100% fresh garlic extract (garlic:water=2:1)SNI limit

Figure 7. The growth of mold and yeast in fresh noodles with the addition of fresh garlic extract at room temperature storage.

The addition of fresh galangal, boiled galangal and boiled bay leaf extracts did not inhibit the growth of mold and yeast. Total mold and yeast in control cooked noodles did not reach SNI thresholds at the end of observation (60 hours). Total mold and yeast in cooked noodles with boiled galangal and boiled bay leaf extract exceeded SNI limit in 60 hour, however that of cooked noodles with fresh galangal reached the limit in 36 hours (Figure 8).


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The growth of mold and yeast in cooked noodles was inhibited by the addition of boiled garlic extract. Total mold and yeast in cooked noodle treated with boiled garlic 1:1 and 2:1 did not exceed SNI limit at the end of observation (60 hours), while the control reached the limit less than 48 hours (Figure 9).

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St o rag e t ime ( ho urs)Cont rolcooked noodle wit h 10% boiled galangal ext ract (galangal:wat er=1:2)cooked noodle wit h 50% f resh galangal ext ract (galangal:wat er=1:2)cooked noodle wit h 50% boiled (5 minut es) bay leaves ext ract (bay leaves:wat er=1:6)SNI limit

Figure 8. The growth of mold and yeast in cooked noodles with addition of galangal and bay leaf at room temperature storage.

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St o rage t ime ( ho urs)Controlcooked noodle with 100% fresh garlic extract (garlic:water=1:1)cooked noodle with 100% fresh garlic extract (garlic:water=2:1)SNI limit

Figure 9. The growth of mold and yeast in cooked noodles with the addition of fresh garlic extract at room temperature storage.

Coliform and E. coli According to SNI, the maximum number of E.coli in wet noodle is 1 x

101 CFU/g. In this research, there was no coliform found in wet noodles, and


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hence E. coli. It meant the sanitation during processing at laboratory was quite good. Colour and Brightness of Noodle

The colour of wet noodle during storage had changed. The noodles were darker and the brightness decreased. The colour and brightness were measured using chromameter, and were valued with oHue dan L. The decrease of oHue meant that the colour was darker, while the decrease in L value showed less brightness or dull.

Analysis of colour and brightness in wet noodles showed that a decrease in oHue value occurred when the fresh noodles added with fresh and boiled galangal extract. Different result found with cooked noodle where control and treatment did not show any significant changing in oHue value. In general, the colour of fresh and cooked noodle was in the same range which was yellow red with 54o–91o oHue value The brightness (L value) of fresh noodle with and without addition spice extract showed a decrease, but the level was not significant. In cooked noodle, the brightness of sample during storage was relatively more stable than control.

The decreased in oHue value of fresh noodles with fresh garlic extract was higher than those of control fresh noodles. The colour of fresh noodles with fresh extract changed more quickly than without addition of extract. In fresh noodles the factor of colour changing was polyphenol oxidize enzyme that turned the phenolic compound into quinon and mellanoid. Based on sensory observation and microbial analysis, the deterioration of fresh noodles with fresh garlic extract did not change oHue value and did not cause colour change. Deteriorated fresh noodles with fresh extract and control noodles still had colour in yellow red range. Cooked noodles, even though experienced a

decrease in oHue value, had colour that was still in yellow red range (54‐90°). The °Hue value of cooked noodles with addition of 100% fresh garlic extract 1:1 and 2:1 was relatively stable along the storage. This showed that the amount of fresh garlic extract did not influence the colour of cooked noodles.

Water Activity (Aw) The water activity (aw ) of fresh noodles with and without spices extract

was nearly similar, which was 0.9 (Table 7). This trend was also found in cooked


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noodles with (aw ) value was between 0.938 and 0.970. Cooked noodles had higher (aw ) value than fresh, because it absorbed water during cooking. Based on this result, both fresh and cooked noodle has (aw ) value that was adequate for microbial growth, particularly bacteria. Most of bacteria could live at (aw ) 0.88‐0.91, whereas at (aw ) 0.80 and yeasts at (aw ) 0.88 (Farkas, 2001).

Tabel 7. aw value of wet noodles with addition of herbs/spices extracts

Noodle type

Extract application Ratio

wspices : wwater

Extract concentration (%) in water for noodle dough

aw value

Control fresh noodle ‐ ‐ 0.907 Boiled galangal 1:2 50 0.892 Fresh galangal 1:2 10 0.906 Boiled bay leaves 1:6 50 0.907 Fresh garlic 1:1 100 0.891

Fresh noodle

Fresh garlic 2:1 100 0.894 Control cooked noodle ‐ ‐ 0.970 Boiled galangal 1:6 50 0.960 Fresh galangal 1:1 10 0.965 Boiled bay leaves 2:1 50 0.966 Fresh garlic 1:1 100 0.938

Cooked noodle

Fresh garlic 2:1 100 0.955

pH Value Fresh and cooked noodles had base pH (9‐11). The addition of alkaline

salt (Na2CO3) caused the value increase. The pH of noodle was expected to decrease along the storage time. The lower pH value implied the deterioration of noodles because of acid production by the microbes.

There was a decrease in pH value during the storage of fresh noodles with addition of fresh galangal, boiled galangal, boiled bay leaf, and fresh garlic extracts 1:1 and 2:1, however, the decrease was not significant. Th pH value of both control and treatment at the end of observation was ranged between 9 and 7 (Figures 10 and 11). It can be concluded that the addition of extract did not influence pH value along storage.


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7

7.5

8

8.5

9

9.5

10

0 12 24 36 48 60

St orage t ime ( hours)

Cont rolf resh noodle wit h 10% boiled galangal ext ract (galangal:wat er=1:2)f resh noodle wit h 50% f resh galangal ext ract (galangal:wat er=1:2)f resh noodle wit h 50% boiled (5 minut es) bay leaves ext ract (bay leaves:wat er=1:6)

Figure 10. The decrease of pH of fresh noodles with addition of fresh galangal, boiled galangal, and boiled bay leaf extracts during room temperature storage.

The decrease in pH value was more likely to occur in cooked noodles along the duration of storage. At the end of storage, the pH value of both control and treated cooked noodles was below 7 (Figure 12 and 13). However, the pH value of control cooked noodle, decrease more than those of cooked noodles with extract.

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5

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7

8

9

10

0 12 24 36 48 60

St orag e t ime ( hours)

Controlfresh noodle with 100% fresh garlic extract (garlic:water=1:1)fresh noodle with 100% fresh garlic extract (garlic:water=2:1)

Figure 11. The decrease of pH of fresh noodles with addition of fresh garlic during room temperature storage.


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4

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7

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St orage t ime ( ho urs)Cont rolcooked noodle wit h 10% boiled galangal ext ract (galangal:wat er=1:2)cooked noodle wit h 50% f resh galangal ext ract (galangal:wat er=1:2)cooked noodle wit h 50% boiled (5 minut es) bay leaves ext ract (bay leaves:wat er=1:6)

Figure 12. The decrease of pH value of cooked noodles with addition of fresh galangal, boiled galangal & boiled bay leaf during room temp. storage.

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St o rage t ime ( ho urs)

Controlcooked noodle with 100% fresh garlic extract (garlic:water=1:1)cooked noodle with 100% fresh garlic extract (garlic:water=2:1)

Figure 13. The decrease of pH value of cooked noodles with addition of fresh garlic during room temperature storage.

The factors caused a difference in pH value between fresh and cooked noodles could be physical and chemical properties of cooked noodles. Cooked noodles had higher aw value than fresh noodles. This made microbes could grow fast. This fast growth stimulated a faster acid production in cooked noodle. Therefore, at the end of storage (60 hours), acid accumulation in cooked noodles was higher than those in fresh. The high acid would decrease the pH value.


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TTA (Titratable Total Acid) Value TAT (Titratable Total Acid) value indicates the amount of acid

neutralized by base (NaOH) addition. In this study the TAT value cannot be determined since the amount of acid neutralized by NaOH were too small. Insignificant decrease pH value of samples leaving the acidity was still too low to become titratable. Sensory Evaluation

For sensory evaluation, the noodles from the market and laboratory prepaed noodles were used as controls. Generally, hedonic test showed that wet noodles with fresh galangal extract were more favorable compared with wet noodles with boiled galangal extract and boiled bay leaves extract. Most favorable fresh noodles were laboratory control noodle (without extract addition) with score 4.33 and noodles with fresh galangal extract with score 4.13. Fresh galangal extract added was only 10%, so the effect on wet noodles appearance was minimal. Most favorable cooked noodle were laboratory control noodle, noodle with fresh galangal extract and noodle with cooked galangal extract (consecutively the hedonic score were 4.30, 4.033, and 3.87). Cooked noodles with boiled bay leaves extract reach hedonic score 3.57, panelists showed less preference for this noodle since the colour was dark brown. Control noodle from the market was least favorable with hedonic score of 1.87. The test panelists disliked the market control noodle because the colour was too yellow, the flavor was abnomal, and the texture was easy to split.

For fresh garlic extract application, hedonic tests for cooked noodles and fresh noodles showed less preference than laboratory control noodle. Noodles with fresh garlic extract have strong aroma and the texture was not as good as noodles without extract.

Extracts Application Cost

Noodle production cost increased by the addition of herbs and spices extracts. The extract cost was calculated from the amount and the price of the herbs/spices used per kilogram of noodle. Extract cost per kilogram of noodle are stated in Table 8. Cost for boiled extract were higher since less extract obtained for boiled extract than fresh extract with the same amount of herbs.


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Garlic extract cost most since the price of garlic were much higher than bay leaves or galangal.

Table 8. Additional cost of extract application

Noodle type

Extract application

Ratio wspices : wwater

Extract concentration (%) in water for noodle dough

Shelf life based on sensory

evaluation (h)

Extract cost (per

kilogram of noodle)

Boiled galangal

1:2 50 55 Rp. 313,‐

Fresh galangal 1:2 10 56 Rp. 33,‐ Boiled bay leaves

1:6 50 54 Rp. 159,‐

Fresh garlic 1:1 100 54 Rp. 1.948,‐

Fresh noodle

Fresh garlic 2:1 100 57 Rp. 3.266,‐ Boiled galangal

1:6 50 46 Rp. 294,‐

Fresh galangal 1:1 10 32 Rp. 31,‐ Boiled bay leaves

2:1 50 50 Rp. 149,‐

Fresh garlic 1:1 100 42 Rp. 1.371,‐

Cooked noodle

Fresh garlic 2:1 100 42 Rp. 2.299,‐

Conclusions

Addition of garlic, bay leaves and galangal extracts incraased shelf life of wet noodle based on sensory observation on odor and appearance. The shelf life for fresh noodle with herbs/spices extract ranged from 54‐57 h while for control fresh noodle was 42‐44 hour. Although based on odor and appearance, addition of herbs and spices extracts increased wet noodles shelf life, microbiologically the addition of the extract did not show significant improvement on wet noodles shelf life. The time to reach maximum total microbe for wet noodles based on SNI‐Indonesian National Standard (106 CFU/g) did not significantly differ between control wet noodle and wet noodle with herbs/spices extracts. The additions of extracts were likely more effective to inhibit the growth of yeast and mold, particularly for fresh garlic extract.

Wet noodles colour during storage was generally darkened and less brightens, but the changes were not significant. Cooked noodles showed higher


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water activity and water content compared with fresh noodles since cooked noodles absorb water during boiling. The pH of fresh noodles with herbs/spices extracts decreased during storage although not significant when compared with control. The rate of pH decrease on cooked noodles was faster than fresh noodle.

The addition of herbs/spices extracts affected sensory and acceptance quality of wet noodles. Noodle with boiled bay leaves extract was less favorable because of the dark brown colour. Wet noodles with garlic extract were also less favorable because of the strong aroma. While noodles with galangal extract was still favorable since the addition of the extract did not affect the noodles appearance. The herbs and spices extract addition increased the production cost. The garlic extract cost most compared with other herbs extracts since in the market garlic price was much more higher compared with other herbs used.

REFERENCES Aree, J.E., Suzuki, T., Gasaluck, P., Eumkeb, G. 2005. Antimicrobial Properties

and Action of Galangal on Staphylococcus aureus. J. Food Science and Technology ( 2005) : 1 – 7.

Astawan, M. 2006. Mengenal Formaldehyde dan Bahayanya (On Formaldehyde and Its Hazard). http://www.apotik2000.net/apotik/berita_kesehatan. [3 Februari 2006]

Department of Food Science and Technology, IPB. 2005. Improvement of Quality and Shellife of Wet Noodle in Indonesia. Research Report. Departemnet Food Science and Technology in cooperaton with PT ISM Bogasari Flour Mills and Australian Wheat Board (AWB).

Farkas, J. 2001. Physical methods of food preservation. In: Doyle, M. P, L. R. Beuchat, dan T. J. Montville (Eds.). Food Microbiology Fundamentals and Frontiers. ASM Press. Washington DC, USA.

Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. 2006. . The Antioxidative properties of Holy Basil and Galangal in Cooked Ground Pork. Abstract. J. Meat Science Vol. 72 (3) : 446‐456

Lasmini, E. 2003. Dekontaminasi Bakteri Mesofilik dalam Susu Segar Menggunakan Ekstrak Daun Salam (Syzygium polyanthum (Wight.) Walp.) (Decontamination of Mesophilic Bacteria in Fresh Milk Using Bay Leaves Extract). Thesis. Post Graduate Program. Bogor Agricultural University.


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Hirasa, K and Takemasa, M. 1998. Antimicrobial and antioxidant properties of spices. In: Spice Science and Technology. Marcel Dekker, Inc. New York. pp: 163‐177.

Maturin, L and Peeler, J. T. 1998. Bacteriological Analytical Manual, Edition 8, Revision A, Chapter 3. http://usfda_cfsan.com/ bacteriological_analytical _manual/apc.htm.

Pahrudin. 2006. Aplikasi Bahan Pengawet Untuk Memperpanjang Umur Simpan Mie Basah Matang (Application of Preservatives to Extend Shelf Life of Cooked Noodles). Skripsi. Faculty of Agricultural Engineering. Bogor Agricultural University.

Ray, B. 2001. Fundamental Food Microbiology Second Edition. CRC Press, USA.

Rahayu, W. P. 1999. Kajian Aktivitas Antimikroba Ekstrak Dan Fraksi Rimpang Lengkuas (Alpinia Galanga L. Swartz) Terhadap Mikroba Patogen Dan Perusak Pangan (Study on Antimicrobial Activity of Galangal (Alpinia Galanga L. Swartz) Extract and Its Fractions). Disertation. Post Graduate Program. Bogor Agricultural Univesrity.

Setiawan, C. P. 2002. Pengaruh Perlakuan Fisik dan Kimia Terhadap Aktivitas Antimikroba Daun Salam (Syzygium polyanthum (Wight.) Walp.) (Effect of Physical and Chemical Treatment on Antimicrobial Activity of Bay Leaves Extract). Thesis. Faculty of Agricultural Engineering. Bogor Agricultural University.

Standar Nasional Indonesia. 01‐2987‐1992. Mie Basah (Wet Noodles). Badan Standarisasi Nasional (National Standardization Board). Jakarta.

Soekarto dan Soewarno T. 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian (Sensory Evaluation for Food and Agricultural Products Industries). Penerbit Bhratara Karya Aksara. Jakarta

Yurhamen, Y. Eryanti, dan Nurbalatif. 2000. Uji Aktivitas Antimikroba Minyak Atsiri dan Ekstrak Metanol Lengkuas (Alpinia galangal). (Evaluation on Antimicrobial Activity of Volatile Oil and Methanol Extrcat of Galangal) http://www.jurnal.uni.ac.id/jurnal/jurnal‐natur/vol 4(2)/yuharmen.pdf [12 Mei 2006].

Question & Answer Q1: Did you ever try to use clove and cinnamon as preservative to your product?


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Answer: Researches on antimicrobial activity of clove and cinnamon were done using volatile oil. The first consideration of choosing preservation in our research is water soluble and cheap. We try to incorporate non‐polar preservative into the oil, but it did not work very well. Therefore, clove and cinnamon were not in our consideration because the strong aroma wouldn’t acceptable for noodles. Q2: Does the preservation impacts come from boiling or the compound in kecombrang need heat activation first? That would make the heating become very critical.

Answer: We not know yet. The aim of this research is to serve the need of SMEs to have cheap and easily prepared preservatives for noodle. If we use the pure active compound extracted from water extract of kecombrang, may be able to see whether the antimicrobials activity was activated or not. The fact that boiled extract had a lower microbial count as compared to the fresh extract and may contribute to lower microbial load of noodles.

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