Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer

Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer

Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green chemistry approach. The cinnamon and clove were...

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Bibliographic Details
Main Authors: Natania Kam, Mikaela Joanina, Hardoko Hardoko, Dela Rosa, Jeremia Manuel Halim
Format: Article
Language:English
Published: Universitas Sebelas Maret, Faculty of Agriculture 2022-12-01
Series:Caraka Tani: Journal of Sustainable Agriculture
Subjects:
antimicrobial activity
ethanolic extract
food sanitizer
minimally processed food
Online Access:https://jurnal.uns.ac.id/carakatani/article/view/61864

Internet

https://jurnal.uns.ac.id/carakatani/article/view/61864

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