Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer

Kam, Natania; Joanina, Mikaela; Hardoko, Hardoko; Rosa, Dela; Halim, Jeremia Manuel

doi:10.20961/carakatani.v38i1.61864

Akses terbuka Jurnal SINTA 1

Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer

Caraka Tani: Journal of Sustainable Agriculture · Vol. 38 No. 1 (2022) · hlm. 75–84

DOI: 10.20961/carakatani.v38i1.61864
ISSN: 2599-2570, 2613-9456
Terbit: 2022-12-26
Penerbit: Universitas Sebelas Maret
Bahasa: eng
Lisensi: creativecommons.org/licenses/by-nc/4.0

Abstrak

Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green chemistry approach. The cinnamon and clove were extracted using water distillation and ethanol extraction with the green technique. The extracts were characterized for antimicrobial activity and incorporated into basic food sanitizer formulation. The solution's color and stability were evaluated and the sanitizer was applied to decontaminate fresh strawberries. The total microbial load before and after the application was also compared to determine the effectiveness of the food sanitizer. Based on the results, all the extracts showed high effectiveness in inhibiting various spoilage microorganisms that exist in food produced with water distillation. The extracts also showed better ability when incorporated into a water-based sanitizer. All the developed food sanitizers can reduce the microbial load of the fresh produce by 4 log per 5 minutes of contact time. Meanwhile, the water-distilled clove extract showed the most effectiveness, decreasing microbial log by 3.93±0.07 log CFU g-1 of bacteria load and 4.37±0.14 log CFU g-1 of mold load, respectively which performed good dispersion stability for approximately 10 days of observation. This indicated that food sanitizer using water-distilled clove extract could be applied as a good alternative to chemical-based sanitizer.

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Rekan penulis	Organisasi	Artikel bersama
Yuniwaty Halim	Afiliasi tidak diketahui	3
Jacinta Fanya Setiadi	Afiliasi tidak diketahui	3
Ratna Handayani	Afiliasi tidak diketahui	2
Yunita Eka Puspitasari	Afiliasi tidak diketahui	2
Shella Trey Lamtoro	Afiliasi tidak diketahui	1
Mohammad Ovan Thaufani	Afiliasi tidak diketahui	1
Titik Dwi Sulistiyati	Afiliasi tidak diketahui	1
Cindy Evelyne	Afiliasi tidak diketahui	1
Salfarina Ramli	Afiliasi tidak diketahui	1
Sri Utami	Afiliasi tidak diketahui	1
Steven Fausta Tantradjaja	Afiliasi tidak diketahui	1
Syahrani Nurul Mutmainannah	Afiliasi tidak diketahui	1
Bambang Budi Sasmito	Afiliasi tidak diketahui	1
Nyimas Lilyani	Afiliasi tidak diketahui	1

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Sumber metadata: OAI-PMH (metadata jurnal) http://jurnal.uns.ac.id/carakatani/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.

Metadata asli (oai_dc)

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	<dc:title xml:lang="en-US">Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer</dc:title>
	<dc:creator>Kam, Natania</dc:creator>
	<dc:creator>Joanina, Mikaela</dc:creator>
	<dc:creator>Hardoko, Hardoko</dc:creator>
	<dc:creator>Rosa, Dela</dc:creator>
	<dc:creator>Halim, Jeremia Manuel</dc:creator>
	<dc:subject xml:lang="en-US">Food Technology; Food Sanitation; Food Microbiology</dc:subject>
	<dc:subject xml:lang="en-US">antimicrobial activity; ethanolic extract; food sanitizer; minimally processed food</dc:subject>
	<dc:description xml:lang="en-US">Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green chemistry approach. The cinnamon and clove were extracted using water distillation and ethanol extraction with the green technique. The extracts were characterized for antimicrobial activity and incorporated into basic food sanitizer formulation. The solution's color and stability were evaluated and the sanitizer was applied to decontaminate fresh strawberries. The total microbial load before and after the application was also compared to determine the effectiveness of the food sanitizer. Based on the results, all the extracts showed high effectiveness in inhibiting various spoilage microorganisms that exist in food produced with water distillation. The extracts also showed better ability when incorporated into a water-based sanitizer. All the developed food sanitizers can reduce the microbial load of the fresh produce by 4 log per 5 minutes of contact time. Meanwhile, the water-distilled clove extract showed the most effectiveness, decreasing microbial log by 3.93±0.07 log CFU g-1 of bacteria load and 4.37±0.14 log CFU g-1 of mold load, respectively which performed good dispersion stability for approximately 10 days of observation. This indicated that food sanitizer using water-distilled clove extract could be applied as a good alternative to chemical-based sanitizer.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Sebelas Maret</dc:publisher>
	<dc:contributor xml:lang="en-US">LPPM Universitas Pelita Harapan, Food Processing Laboratory, Food Quality Control Laboratory</dc:contributor>
	<dc:date>2022-12-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US"></dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.uns.ac.id/carakatani/article/view/61864</dc:identifier>
	<dc:identifier>10.20961/carakatani.v38i1.61864</dc:identifier>
	<dc:source xml:lang="en-US">Caraka Tani: Journal of Sustainable Agriculture; Vol 38, No 1 (2023): April; 75-84</dc:source>
	<dc:source>2599-2570</dc:source>
	<dc:source>2613-9456</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.uns.ac.id/carakatani/article/view/61864/pdf</dc:relation>
	<dc:relation>https://jurnal.uns.ac.id/carakatani/article/downloadSuppFile/61864/9726</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Caraka Tani: Journal of Sustainable Agriculture</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
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