Page 100 - ICGE VII - ABSTRACT BOOK

INTERNATIONAL CONFERENCE ON GLOBAL EDUCATION VIII
“Visioning the Future of Education”

EFFECT OF CAPSICUM FRUTESCENS (BIRD'S EYE CHILI) AND
CAPSICUM ANNUM (RED CHILI) ON MICROBIAL GROWTH IN
COCONUT MILK PRODUCED BY MANUAL AND SCREW PRESS.

Nurul Balqish Abdul Wahab, Nur Asma Darus, Siti Nasiroh Ismail

(nurul.balqish@kkarau.edu.my, nurasmadarus@gmail.com)

Abstract

Coconut milk, is the aqueous extract of the solid coconut endosperm, which is a very
popular food ingredient in the cuisines of South East Asia. In Malaysia, coconut milk
also known as ‘Pati Santan’ which usually sold as a fresh liquid form at the market.
Coconut milk contains fat, water, carbohydrate, protein, and ash with the major
components being water and fat. It also rich in proteins such as albumin, globulin,
prolamin and glutein. However, it is recognized that coconut milk is highly
susceptible to microbiological spoilage. Thus, this study was conducted to evaluate
microbial growth in coconut milk produced through manual and screw press,
incorporated with different amount of capsicum species. Coconut milk was prepared
using manual and mechanical extraction method. The fresh coconut milk was
incorporated with Capsicum frutescens (Bird's eye chili) and Capsicum annum (red
chili) at 0g, 3g, 6g and 9g. The formulations were stored at room temperature and its
microbial growth was evaluated using pour plate method. Comparison has been done
by comparing microbial growth in coconut milk produced by manual with screw
press. Coconut milk produced by manual contain less microbial load compared to
screw press, while in term of chili, Bird's eye chili inhibit microorganisms better
compared to red chili. Capsicum frutescens (Bird's eye chili) and Capsicum annum
(red chili) can be a very potential natural antimicrobial agent for food preservatives
and to prevent the growth of spoilage microorganisms in coconut milk.

Keywords: coconut milk; antimicrobial; capsicum

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