Supplementation of matoa (Pometia pinnata) leaf extract and alginate suppressed the growth of Staphylococcus aureus and Escherichia coli in pasteurized milk

Abstract

Abstract The usage of natural additives in pasteurized milk processing allows enhancing the functionality of the product. In this matter, matoa (Pometia enhancing) and alginate become a precious ingredient that exerts antimicrobial properties against Staphylococcus aureus and Escherichia coli. This present work aimed to investigate the proper level of matoa leaf extract and alginate showing the best inhibitory effects on the growth of Escherichia coli and Staphylococcus aureus. Completely randomized design with factorial was arranged, consisting of 2 factors: matoa leaf extracts (0%, 0.1%, 0.15%, dan 0.20%) and alginate (0%, 0.1%, 0.2%, dan 0.3%). The experiment was performed by triplicate. As a result, the treatments showed a wide range of inhibition towards S. aureus and E. coli from 2.68 to 10.48 mm and from 3.15 to 12.34 mm, respectively. In this case, matoa leaf extract was believed capable of suppressing the growth of both bacteria, and the inhibition seemed to increase as more extract was added. Meanwhile, alginate showed the antibacterial effect on E. coli, but not S. aureus. The higher level of alginate also produced more suppressing effects on the growth of E. coli. However, no interaction effect was found between matoa leaf extract and alginate in reducing the population of S. aureus and E. coli. In short, the best inhibition was achieved in the use of the matoa leaf extract of 0.20% and alginate of 0.2-0.3%.