IJASEIT

International Journal on Advanced Science, Engineering and Information Technology, Vol. 10 (2020) No. 1, pages: 362-367, DOI:10.18517/ijaseit.10.1.9770

The Characterization of Ficus lyrata Warb Fruit Extract and the Effect on Toxicity, Physicochemical, and Microbiology Properties of Chicken Carcass

Dwi Wahyudha Wira, Efri Mardawati, Mohamad Djali, Roostira Lobo Balia

Abstract

The use of plant extraction as natural and safe preservatives, have been highly recommended for the improvement of the microbiological and sensory quality of food. In the present investigation, the dried fruit of Ficus lyrata Warb was subjected to bio preservative to chicken carcass. This study aimed to characterize the ethyl acetate extract on the phytochemical compound, antioxidant activity, antibacterial activity, to determine the toxicity of the extraction with lethal dose (LD₅₀) value and to study the application of the extract as chicken carcass preservative. The result showed that the fruit extract has phenolic compounds, flavonoids and tannins. Gas Chromatography Analysis resulted that the extract contains catechin, luteolin-6.8-C-diglukoside and Orientin. DPPH and clear zone analysis showed that the extract has a high of antioxidant and antibacterial activity. The acute toxicity analyzes showed that the extract of Ficus lyrata Warb fruit has not the LD₅₀ below the concentration of 15000 mg/kg weight, that means the extract was practically non-toxic material. The application of extract to chicken carcass preservation had resulted the pH of carcass in the range 5.51—5.98 and decreased the temperature from 26 to 24^oC and effected to inhibit of chicken carcass decay for 2 hours. The extract of F. lyrata Warb fruit also inhibited the bacterial growth until 2.4 x 10⁶ CFU/g within the 12 hours of storage and increased the tenderness of carcass to 0.6 N. Based on the observed characteristics, it was obtained that the use fruit extract as a natural preservative can extend the shelf life of fresh chicken carcasses.