Citation
Wendy Voon W. Y., . and Ghali N. A., . and Rukayadi Y., . and Meor Hussin A. S, . Application of betel leaves (Piper betle L.) extract for preservation of homemade chili bo. pp. 2399-2403. ISSN 22317546
Abstract
This study is conducted to investigate the effect of different concentrations of betel leaves extract on color pH and microbiological in homemade chili bo. The homemade chili bo with different concentrations (0 mg/ml 0.75 mg/ml 1.25 mg/ml and 1.75 mg/ml) of betel leaves extract were prepared for analysis. The results showed that the color of chili bo became darker as the concentration of betel leaves extract increased. The extract showed significant in the pH of chili bo after 7 days in which the highest concentration of extract showed the highest value of pH 4.31. The aerobic microbial count was decreased as the concentration of betel leaves extract increased in chili bo. After 7 days of storage the highest concentration of betel leaves extract showed the highest percentage of reduction (6) while the control sample showed 2.41 of aerobic reduction. The study also found that the extract contain lesser yeast and mold count (5.22 log CFU/ml) in homemade chili bo compared to the control sample (5.31 log CFU/ml) after 7 days. Betel leaves extract can be considered as natural food preservatives in chili bo to reduce the growth of spoilage microorganism and thus enhance the shelf life of chili bo.
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Abstract
This study is conducted to investigate the effect of different concentrations of betel leaves extract on color pH and microbiological in homemade chili bo. The homemade chili bo with different concentrations (0 mg/ml 0.75 mg/ml 1.25 mg/ml and 1.75 mg/ml) of betel leaves extract were prepared for analysis. The results showed that the color of chili bo became darker as the concentration of betel leaves extract increased. The extract showed significant in the pH of chili bo after 7 days in which the highest concentration of extract showed the highest value of pH 4.31. The aerobic microbial count was decreased as the concentration of betel leaves extract increased in chili bo. After 7 days of storage the highest concentration of betel leaves extract showed the highest percentage of reduction (6) while the control sample showed 2.41 of aerobic reduction. The study also found that the extract contain lesser yeast and mold count (5.22 log CFU/ml) in homemade chili bo compared to the control sample (5.31 log CFU/ml) after 7 days. Betel leaves extract can be considered as natural food preservatives in chili bo to reduce the growth of spoilage microorganism and thus enhance the shelf life of chili bo.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Betel |
| AGROVOC Term: | Piper betle |
| AGROVOC Term: | Aerobic conditions |
| AGROVOC Term: | Microbiological analysis |
| AGROVOC Term: | Preservatives |
| AGROVOC Term: | Yeasts |
| AGROVOC Term: | Molds |
| AGROVOC Term: | Chillies |
| AGROVOC Term: | Sensory evaluation |
| Geographical Term: | Malaysia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 26 Apr 2025 15:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/21949 |
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