Research Article
Utilization of Garlic and Kaemfiera on the Strength of Fungi Growth in Sardine Fish ‘Pedetan’ (Sardinella lemuru)
@INPROCEEDINGS{10.4108/eai.30-10-2018.2281462, author={Ni Made Ayu Suardi Singapurwa and I Putu Candra}, title={Utilization of Garlic and Kaemfiera on the Strength of Fungi Growth in Sardine Fish ‘Pedetan’ (Sardinella lemuru)}, proceedings={Proceedings of the 1st Warmadewa Research and Development Seminar (WARDS),30 October 2018, Denpasar-Bali, Indonesia}, publisher={EAI}, proceedings_a={WARDS}, year={2019}, month={2}, keywords={garlic kaemfiera sardine fish pedetan}, doi={10.4108/eai.30-10-2018.2281462} }- Ni Made Ayu Suardi Singapurwa
I Putu Candra
Year: 2019
Utilization of Garlic and Kaemfiera on the Strength of Fungi Growth in Sardine Fish ‘Pedetan’ (Sardinella lemuru)
WARDS
EAI
DOI: 10.4108/eai.30-10-2018.2281462
Abstract
Sardine fish ‘Pedetan’ is one of the traditional foods in the area of Jembrana Regency, Bali. During the process of storing ‘Pedetan’, they are often damaged by fungi that pollute the Pedetans. This study aims to determine the use of garlic and kaemfiera on the growth of fungi that can contaminate Pedetan. The results showed that the use of garlic and kaemfiera can inhibit fungal growth. The making of sardine fish sprouts using garlic spices can inhibit the growth of fungi with a inhibition zone of 21.15 mm and kaemfiera can inhibit the inhibition zone by 25.45 mm. Garlic and kaemfiera can inhibit fungal growth because they contain bioactive compounds that can be antimicrobial
Copyright © 2018–2024 EAI
