Characteristic and antibacterial activity of Sumbawa wild horse at different heating level
Baiq Rien Handayani, Wiharyani Werdiningsih and W R A Rukmana

Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram
Jl. Majapahit No 62 Mataram, Nusa Tenggara Barat, Indonesia

Abstract

Abstract. Sumbawa wild horse milk is known to have antimicrobial activity so it is likely to be used in food preservation. The objective of this study was to determine the characteristics and antimicrobial activity of Sumbawa wild horse milk at several heating temperature levels (0, 60, 80, 100 and 121 oC). Parameters considered were total microbes, total lactic acid bacteria, pH values and antimicrobial activity against pathogenic bacteria Bacillus cereus, Escherichia coli and Staphylococcus aureus. The results indicated that the heating level has significant effect on pH, total microbes, total lactic acid bacteria and inhibitory activity of the test bacteria. Lactic acid bacteria are the most dominant bacteria in wild horse milk, which decrease with an increase in temperature. Wild horse milk heated at 121 oC still has the highest inhibitory activity against B cereus then S. aureus and E. coli with inhibitory diameters of 6.13; 5.81 and 4.32 cm. Thus, Sumbawa wild horse milk has potential as a preservative in food products that are processed by heating.

Keywords: fermented milk, antibacterial, heating

Topic: FOOD MICROBIOLOGY