The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract
DOI:
https://doi.org/10.32734/injar.v3i1.3823Keywords:
antimicrobial, antioxidant, Gendarussa, noodlesAbstract
Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.
Downloads
References
BSN, SNI 2987:2015 Wet Noodle. Jakarta, Indonesia: Badan Standardisasi Nasional, 2015.
D. Oktiarni, D. Ratnawati, and D. Z. Anggraini, “Utilization of red dragon fruit peel (Hylocereus polyrhizus sp.) as colorant and natural preservative of wet noodle,†J. Gradien, vol. 8, no. 2, pp. 819–824, 2012.
R. A. Firdaus, R. Utami, and E. Nurhartadi, “Application of coconut coir ash extract as a natural preservative and chewiness agent in wet noodles,†J. Teknol. Has. Pertan., vol. 8, no. 2, pp. 99–106, 2015.
Nurlia, S. Wahyuni, and N. Asyik, “Shelf life assesment of noodle made from sago and sweet potato mixture with the addition of seaweed (Eucheuma cottonii) and dragon fruit (Hylocereus polyrhizus sp.) peel slurry using sensory analysis,†J. Sains dan Teknol. Pangan, vol. 2, no. 5, pp. 844–854, 2017.
J. Huang, C. Huang, Y. Huang, and R. Chen, “Shelf-life of fresh noodles as affected by chitosan and its Maillard reaction products,†LWT - Food Sci. Technol., vol. 40, no. 7, pp. 1287–1291, 2007.
Department of Food Science and Technology IPB, “Improvement of Quality and Shellife of Wet Noodle in Indonesia,†Bogor, 2005.
J. Sung, R. Kim, J. H. Moon, H. Park, H. Choi, and Y. Kim, “Effects of activated calcium on the quality and shelf-life of wet noodle,†J. Korean Soc. Food Sci. Nutr., vol. 39, no. 9, pp. 1373–1378, 2010.
W. Enjelina, Y. O. Rilza, and Z. Erda, “Utilization of red dragon fruit (Hylocereus polyrhizus sp.) peel to prolong wet noodles shelf-life,†AcTion Aceh Nutr. J., vol. 4, no. 1, pp. 63–69, 2019.
H. A. Lee, E. S. Nam, and S. I. Park, “Effect of maesli (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle,†Korean J. Food Cult., vol. 18, no. 5, pp. 428–436, 2003.
N.-B. Park et al., “Effect of extracts from Morus alba L. and Curcuma aromatica on shelf-life and quality of wet noodle,†J. Korean Soc. Food Sci. Nutr., vol. 39, no. 5, pp. 750–756, 2010.
L. Nuraida, N. Andarwulan, M. Sukmawati, and E. Yohana, “Application of herbs and spices extracts as preservatives for wet noodles,†in International Conference Proceeding Investing Food Quality, Safety & Nutrition: Lessons Learned from Current Food Crisis, 2009, pp. 285–309.
K. Roosita, C. M. Kusharto, M. Sekiyama, Y. Fachrurozi, and R. Ohtsuka, “Medicinal plants used by the villagers of a Sundanese community in West Java, Indonesia,†J. Ethnopharmacol., vol. 115, no. 1, pp. 72–81, 2008.
S. M. M. Rahman et al., “Phytochemical screening , acute toxicity , antinociceptive and antidiarrheal activity of Gendarussa vulgaris leaves extract,†J. Pharmocognosy Phytochem., vol. 7, no. 5, pp. 577–584, 2018.
N. Subramanian, C. Jothimanivannan, and K. Moorthy, “Antimicrobial activity and preliminary phytochemical screening of Justicia gendarussa (Burm. F.) against human phatogens,†Asian J. Pharm. Clin. Res., vol. 5, no. Suppl 3, pp. 229–233, 2012.
S. Nirmalraj, M. Ravikumar, M. Mahendrakumar, B. Bharath, and K. Perinbam, “Antibacterial and anti-inflammatory activity of Justicia gendarussa Burm. F. Leaves,†J. Plant Sci., vol. 10, no. 2, pp. 70–74, 2015.
Z. Ayob, A. Abd Samad, and S. P. M. Bohari, “Cytotoxicity activities in local Justicia gendarussa crude extracts against human cancer cells lines,†J. Teknol., vol. 64, no. 2, pp. 45–52, 2013.
H. J. Zhang et al., “Potent inhibitor of drug-resistant HIV-1 strains identified from the medicinal plant Justicia gendarussa,†J. Nat. Prod., vol. 80, no. 6, pp. 1798–1807, 2017.
M. R. Uddin, S. Sinha, M. A. Hossain, M. A. Kaisar, M. K. Hossain, and M. A. Rashid, “Chemical and biological investigations of Justicia gendarussa (Burm. f),†Dhaka Univ. J. Pharm. Sci., vol. 10, no. 1, pp. 53–57, 2011.
S. Fardiaz, Laboratory Practice for Food Microbiology. Bogor: IPB (Bogor Agricultural University), 1989.
D. Setyaningsih, A. Apriantono, and M. P. Sari, Sensory Analysis for Food and Agroindustry. Bogor: IPB Press, 2010.
M.-W. Ham, K.-J. Park, S.-W. Jeong, S.-J. Kim, and K.-S. Youn, “Effect of pediocin treatment on the microbial quality of wet noodles during storage,†Korean J. food Preserv., vol. 14, no. 3, pp. 328–331, 2007.
H. Choi, “Effect of adding amaranth powder on noodle quality,†Korean J. Food Nutr., vol. 24, no. 4, pp. 664–669, 2011.
S.-H. Song and H.-S. Jung, “Quality characteristics of noodle (Garakguksu) with Curcuma longa L . powder,†Korean J. Food Cook. Sci., vol. 25, no. 2, pp. 199–205, 2009.
C. H. Jeong, K. H. Shim, Y. Il Bae, and J. S. Choi, “Quality characteristics of wet noodle added with freeze dried garlic powder,†J. Korean Soc. Food Sci. Nutr., vol. 37, no. 10, pp. 1369–1374, 2008.
I. G. Hwang, H. Y. Kim, Y. Hwang, H. S. Jeong, and S. M. Yoo, “Quality characteristics of wet noodles combined with Cheongyang hot pepper (Capsicum annuum L.) juice,†J. Korean Soc. Food Sci. Nutr., vol. 40, no. 6, pp. 860–866, 2011.
C. H. Jeong, J. H. Kim, J. R. Cho, C. G. Ahn, and K. H. Shim, “Quality characteristics of wet noodles added with Korean paprika powder,†J. Korean Soc. Food Sci. Nutr., vol. 36, no. 6, pp. 779–784, 2007.
A. Y. Min, A. Y. Son, H. J. Kim, S. K. Shin, and M. R. Kim, “Quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder,†J. Korean Soc. Food Sci. Nutr., vol. 44, no. 3, pp. 386–392, 2015.
Published
How to Cite
Issue
Section
Copyright (c) 2020 Indonesian Journal of Agricultural Research
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
