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

Open access Journal 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) · pp. 75–84

DOI: 10.20961/carakatani.v38i1.61864
ISSN: 2599-2570, 2613-9456
Published: 2022-12-26
Publisher: Universitas Sebelas Maret
Language: eng
License: creativecommons.org/licenses/by-nc/4.0

Abstract

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.

Keywords

Collaboration network of the authors

19 authors · 41 co-authorship links

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Co-author	Organisation	Joint articles
Yuniwaty Halim	Affiliation unknown	3
Jacinta Fanya Setiadi	Affiliation unknown	3
Ratna Handayani	Affiliation unknown	2
Yunita Eka Puspitasari	Affiliation unknown	2
Shella Trey Lamtoro	Affiliation unknown	1
Mohammad Ovan Thaufani	Affiliation unknown	1
Titik Dwi Sulistiyati	Affiliation unknown	1
Cindy Evelyne	Affiliation unknown	1
Salfarina Ramli	Affiliation unknown	1
Sri Utami	Affiliation unknown	1
Steven Fausta Tantradjaja	Affiliation unknown	1
Syahrani Nurul Mutmainannah	Affiliation unknown	1
Bambang Budi Sasmito	Affiliation unknown	1
Nyimas Lilyani	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) http://jurnal.uns.ac.id/carakatani/oai, first harvested 8 Nov 2026, last seen 8 Nov 2026.

Original metadata (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>
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	<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>
</oai_dc:dc>