Prevention of bacterial growth in extract guavas leaves paper for food packaging
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Date
2018-07-01Author
Intachang, Tanyatron
Phooyam, Srisuda
Limpapirn, Peeratt
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In this study The paper aims to produce extracts from guava leaves. For
use in food packaging. And to test their ability to inhibit bacteria. Staphylococcus aureus
paper extracts from guava leaves. Because the bacteria Staphylococcus aureus to live in
the air, dust, waste water, food and milk supplies. The strain also grows well in climates
with oxygen. The test extracts from guava leaves. A chemical properties of guava leaf
extract has a pH of 5.4 + 0.02 acid content (% citric acid) was 1.2 ± 0.1 and the amount
of phenolic total (mg gallic acid / g) levels. 63.1: 1.9 The performance of guava leaf
extract in inhibiting bacteria. Staphylococcus aureus by means paper disc diffusion on
agar Nutrient agar at 36 ° C for 24 hours diameter clear zone (cm.) Was 1.3 ± 0.5, and
tested for the Minimum Inhibitory Concentration (MIC) by Broth Dilution Technique with.
equal to 1.56% of extract of guava leaves
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- Research Report [120]