Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on the Meat Total Bacteria

S. Susanti^1*, B. E. Setiani¹, H. Rizqiati¹, D. R. Febriandi², V. P. Bintoro¹

¹Food Technology Division, Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
²Live Stock and Animal Health Agency of Central Java Province, Indonesia.

Corresponding Author Email: sitisusanti5678@gmail.com

Microbial activities cause physical and functional alteration, which can decrease the quality and shelf life of meat. Inhibiting the bacterial growth becomes a crucial effort to prevent spoilage of meat. Previous studies reported that human pathogen bacterias could be inhibited by using cashew apple juice. It was interested to explore the utilization of cashew apple as marinade solution to suppress the meat bacteria. Current study was aimed to get more insight the effectiveness of cashew apple extract marinade (CAM) as growth inhibitor for spoilage bacteria on beefs and chickens. Results indicated that inhibition zone of 20% CAM were significant higher than 0% CAM on the medium of E. coli, and S. aureus. The pretty high polyphenols content in CAM was considered as an active compound responsible for antibacterial activity. Furthermore, total bacterial count assay showed that 10 to 30% CAM significantly reduced the beef total bacteria in comparison to 0% while 15 % CAM significantly decreased the chicken total bacteria. It was suggested the range of effective level of CAM to reduce the meats bacteria is 10 to 30%. Thus, cashew apple can be a promising natural food preservative in the future, especially for extending the shelf life of meat.

Bacteria; Cashew apple; Extract; Marinade; Meat.

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