Antimicrobial Effect of Centella Asiatica Extract on Fish Surimi

Abstract

Centella asiatica or commonly known as Centella is a herb that is often used by everyone in the world for health reasons. Centella usually used to cure skin diseases such as leprosy, scabies, ulcers and wounds. The antimicrobial properties of Centella or locally known as “Pegaga” has been studied in many previous research especially in medicinal benefits. There were some scientific studies showed that Centella can also functioning as an antimicrobial in food. Therefore, this study was to determine antimicrobial effects of Centella extract on food, specifically on fish surimi. The rational of using fish surimi was it is a perishable food that requires food preservative to prolong it shelflife. Centella has been extracted by using methanol as a solvent. There were two methods of adding extract to fish surimi. Centella extract was added in sample or has been dropped onto media that has been spreader with sample. Total Plate Count Method was used to determine microbial numbers in fish surimi that have been added with C. asiatica extract meanwhile Disc Diffusion Method was used to determine antimirobial effects of Centella extract by measuring the inhibitory zone on media used. Different concentrations of Centella extract were used. 10%, 30%, 50%, 70% and 90% of extract have been tested on fish surimi. Based on results obtained, it showed that the total microbial numbers in fish surimi was reducing when the concentration of extract is increased. Meanwhile the inhibition zone was increasing when the concentration of extract is increased. It proved that Centella extract can inhibit microbial growth on fish surimi. It means that Centella has an antimicrobial effect on fish surimi.