Kunyit Putih (Curcuma zedoaria [Berg.] Roscoe) sebagai Pengawet dan Antioksidan Pangan

Abstract

ABSTRACT

Community health awareness, especially regarding the selectionof healthyfoods. Healthy food is pretty containing nutrients, it does not contain harmful substances, andfresh. This scientific review using literature search. The purposeof this paperis to provide information about the white turmeric (Curcuma zedoaria[Berg.] Roscoe) as preservative and antioxidant agents of food products. White turmeric (C. zedoaria) contains secondary metabolic compounds include terpenoids, phenolics and alkaloids. Compounds that act as antimicrobial agents are phenol group including 2,3-dimethoxy-5-benzoquinon such as2,3-dimethoxy-5-methyl-benzoquinon, 2,6-diphenyl-benzoquinon and2,6-dimethoxy-benzoquinon. Compounds that act as antioxidants are a group of flavonoids that dihicalcone, chalcone, flavones, catechins, leucoanthocyanidins, flavonols, saltflavin, anthocyanidins.White turmeric extract 10mg/kg of materialable to suppress the growth of microbial in noddle up to 3 days.