STUDI EKSTRAKSI OLEORESIN DARI BERBAGAI JENIS RIMPANG-RIMPANGAN (Curcuma spp.) DAN LAMA PERENDAMAN SERTA PENGGUNAANNYA DALAM PENGHAMBATAN KHAMIR YANG DIISOLASI DARI DAGING SAPI

Oleoresin is an extractive form of spices which contain major compounds that forming flavour such as volatile compounds (essential oil) and non-volatile (resin and gum). Oleoresin is known to be used in food industry, beverages, cosmetics and pharmacy. One of spices that can be used as main material for producing oleoresin is from genus Curcuma because of it’s productivity in Indonesia. Some of Curcuma spp. which is abundant in east java are Curcuma zedoaria, Curcuma domestica, and Curcuma aeruginosa. Oleoresin from genus Curcuma consider as antimicrobial. Yeast is one of microorganisme which included in kingdom fungi. There are pathogenic and non pathogenic yeast, non pathogenic yeast usually added intentionally. Yeast in refrigerated storage fresh beef reported growing rapidly. This study aims to determine the effect of kinds of Curcuma and duration of maseration to the quality of oleoresin and it’s used as anti-yeast. Research stage 1 used randomized block design experimental design with two factors. Factor I is the kind of Curcuma with 3 levels (Curcuma zedoaria, Curcuma domestica, Curcuma aeruginosa)) and factor II is the duration of maseration with 3 levels (6 h, 24 h, 48 h). Research stage 2 used analytical descriptive method and multiple regression. The results showed that there was an influence between the kinds of Curcuma and the duration of maseration to yield, pH value, total phenolic content, curcumin content and essential oil content of oleoresin. Best treatment found in K2L2 (Curcuma domestica, 24 h) which produce oleoresin with yield 28,91%, pH value 6,28, total phenolic content 853,29 mgGAE/100 g, curcumin content 28,53%, dan essential oil content 8,75%. The result of oleoresin as anti-yeast showed that oleoresin from the three Curcuma species can inhibit growth of yeast Rhodotorula spp. which found in refrigerated fresh beef that storage for 7 days. Based on this result, best treatment found in K3L3(Curcuma aeruginosa: 48 h) with total microorganisme 1,10 x 〖10〗^6 CFU/g and total inhibition zone 4,4 mm