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Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice

This study optimized microbial growth inhibition conditions using pineapple leaf juice (PLJ). The sugarcane press machine was used to press the PLJ. The study considered four factors to be analyzed by Two-level factorial design (TLFD), which are microbial inhibition time (0.5–5 h), the concentration...

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Main Authors: Norazwina, Zainol, Amirah, Ya’acob, Putri Nurul Yasmin, Mohd Ridza, Siti Hatijah, Mortan, Kamaliah, Abdul Samad
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2022
Subjects:
QD Chemistry
T Technology (General)
TA Engineering (General). Civil engineering (General)
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/40135/1/Evaluation%20of%20factors%20affecting%20microbial%20growth%20inhibitioand%20optimization.pdf
http://umpir.ump.edu.my/id/eprint/40135/
https://doi.org/10.47836/pjst.30.3.19
https://doi.org/10.47836/pjst.30.3.19
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spelling my.ump.umpir.401352024-02-05T07:12:11Z http://umpir.ump.edu.my/id/eprint/40135/ Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice Norazwina, Zainol Amirah, Ya’acob Putri Nurul Yasmin, Mohd Ridza Siti Hatijah, Mortan Kamaliah, Abdul Samad QD Chemistry T Technology (General) TA Engineering (General). Civil engineering (General) TP Chemical technology This study optimized microbial growth inhibition conditions using pineapple leaf juice (PLJ). The sugarcane press machine was used to press the PLJ. The study considered four factors to be analyzed by Two-level factorial design (TLFD), which are microbial inhibition time (0.5–5 h), the concentration of total phenolic content (TPC) (0.2563–0.5127 mg GAE/ mL), temperature (26–37 °C), and the ratio of PLJ to microbe (PLJ/M) (v/v) (1:1 and 1:3). Colony-forming unit (CFU) method was employed to measure microbial growth inhibition. The microbial growth inhibition was expressed as a percent in terms of CFU/mL. A central composite design (CCD) experimental design created using response surface methodology (RSM) determined the optimum temperature (35–39 °C) and microbial inhibition time (10–50 min) of microbial growth inhibition. The best conditions were 0.5 h of microbial inhibition time, 0.5127 mg GAE/mL of TPC, 1:1 PLJ/M, and a temperature of 37 °C. The analysis of variance (ANOVA) showed that temperature (Factor C) has the greatest contribution (1.56%) to inhibiting microbial growth, accompanied by TPC concentration in PLJ (Factor B) with 1.27%, microbial inhibition time (Factor A) with 1.07% and PLJ/M (Factor D) 0.29%. Optimization studies show that at an optimum temperature of 37 °C and an inhibition time of 34.25 min, maximum microbial growth inhibition of 94.73% with a minimum value of 9.12×104 CFU/mL was achieved. This research suggests that PLJ can be utilized as a value-added natural product for application in the agricultural sector. Universiti Putra Malaysia Press 2022-07 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/40135/1/Evaluation%20of%20factors%20affecting%20microbial%20growth%20inhibitioand%20optimization.pdf Norazwina, Zainol and Amirah, Ya’acob and Putri Nurul Yasmin, Mohd Ridza and Siti Hatijah, Mortan and Kamaliah, Abdul Samad (2022) Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice. Pertanika Journal of Science and Technology, 30 (3). pp. 2097-2113. ISSN 0128-7680. (Published) https://doi.org/10.47836/pjst.30.3.19 https://doi.org/10.47836/pjst.30.3.19
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic QD Chemistry
T Technology (General)
TA Engineering (General). Civil engineering (General)
TP Chemical technology
spellingShingle QD Chemistry
T Technology (General)
TA Engineering (General). Civil engineering (General)
TP Chemical technology
Norazwina, Zainol
Amirah, Ya’acob
Putri Nurul Yasmin, Mohd Ridza
Siti Hatijah, Mortan
Kamaliah, Abdul Samad
Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice
description This study optimized microbial growth inhibition conditions using pineapple leaf juice (PLJ). The sugarcane press machine was used to press the PLJ. The study considered four factors to be analyzed by Two-level factorial design (TLFD), which are microbial inhibition time (0.5–5 h), the concentration of total phenolic content (TPC) (0.2563–0.5127 mg GAE/ mL), temperature (26–37 °C), and the ratio of PLJ to microbe (PLJ/M) (v/v) (1:1 and 1:3). Colony-forming unit (CFU) method was employed to measure microbial growth inhibition. The microbial growth inhibition was expressed as a percent in terms of CFU/mL. A central composite design (CCD) experimental design created using response surface methodology (RSM) determined the optimum temperature (35–39 °C) and microbial inhibition time (10–50 min) of microbial growth inhibition. The best conditions were 0.5 h of microbial inhibition time, 0.5127 mg GAE/mL of TPC, 1:1 PLJ/M, and a temperature of 37 °C. The analysis of variance (ANOVA) showed that temperature (Factor C) has the greatest contribution (1.56%) to inhibiting microbial growth, accompanied by TPC concentration in PLJ (Factor B) with 1.27%, microbial inhibition time (Factor A) with 1.07% and PLJ/M (Factor D) 0.29%. Optimization studies show that at an optimum temperature of 37 °C and an inhibition time of 34.25 min, maximum microbial growth inhibition of 94.73% with a minimum value of 9.12×104 CFU/mL was achieved. This research suggests that PLJ can be utilized as a value-added natural product for application in the agricultural sector.
format Article
author Norazwina, Zainol
Amirah, Ya’acob
Putri Nurul Yasmin, Mohd Ridza
Siti Hatijah, Mortan
Kamaliah, Abdul Samad
author_facet Norazwina, Zainol
Amirah, Ya’acob
Putri Nurul Yasmin, Mohd Ridza
Siti Hatijah, Mortan
Kamaliah, Abdul Samad
author_sort Norazwina, Zainol
title Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice
title_short Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice
title_full Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice
title_fullStr Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice
title_full_unstemmed Evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice
title_sort evaluation of factors affecting microbial growth inhibition and optimization using pineapple leaves juice
publisher Universiti Putra Malaysia Press
publishDate 2022
url http://umpir.ump.edu.my/id/eprint/40135/1/Evaluation%20of%20factors%20affecting%20microbial%20growth%20inhibitioand%20optimization.pdf
http://umpir.ump.edu.my/id/eprint/40135/
https://doi.org/10.47836/pjst.30.3.19
https://doi.org/10.47836/pjst.30.3.19
_version_ 1822924114820595712
score 13.235796

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