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Kajian Kesesuaian Standar Cemaran Kimia (Logam Berat dan PAH) pada Produk Perikanan di Indonesia dengan Standar Negara Lain dan Codex Pradianti, Oryssa Sathalica; Rahayu, Winiati Pudji; Hariyadi, Ratih Dewanti-
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 1 (2019): Juni 2019
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v14i1.560

Abstract

AbstrakPangan dapat terkontaminasi oleh cemaran kimia karena penanganan dan pengolahan pangan yang tidak sesuai. Tujuan dari penelitian ini adalah 1) mengidentifikasi mayoritas penyebab penolakan produk perikanan Indonesia, 2) menelaah standar cemaran kimia pada produk perikanan, khususnya logam berat yang ada di Indonesia, Codex  Alimentariurs Commision (CAC) dan negara-negara lain, serta 3) memberikan rekomendasi bagi pemerintah selaku regulator dalam proses perumusan suatu standar. Dokumen standar cemaran kimia pada produk perikanan dikumpulkan dari dokumen/peraturan yang dikeluarkan oleh Badan Pengawasan Obat dan Makanan (BPOM), Badan Standardisasi Nasional (BSN), CAC, dan 11 negara lain yaitu Uni Eropa, Kanada, China, Korea Selatan, Vietnam, Amerika Serikat, Jepang, Malaysia, Singapura, Thailand, dan Australia. Hasil penelitian menunjukkan bahwa dari 164 notifikasi penolakan produk perikanan Indonesia di Uni Eropa, Kanada, dan Korea Selatan selama 10 tahun (2008-2017), penolakan produk perikanan tertinggi disebabkan oleh adanya cemaran kimia merkuri dan metilmerkuri pada ikan todak sebesar 27%, kadmium pada gurita sebesar 5% dan benzo[a]piren pada ikan asap sebesar 3%. Batas maksimum cemaran kimia untuk arsen, kadmium, dan timbal (pada ikan predator) di Indonesia yang terdapat pada Peraturan Kepala (Perka) BPOM Nomor 5 Tahun 2018 lebih rendah dibandingkan dengan yang terdapat di SNI 7387:2009 maupun yang ditetapkan oleh CAC serta negara lain. Indonesia telah menetapkan batas maksimum benzo[a]piren pada ikan asap, sementara itu CAC hanya menetapkan code of practice terhadap benzo[a]piren. Peraturan cemaran logam berat belum sepenuhnya dipedomani oleh para eksportir sehingga masih terdapat penolakan produk perikanan Indonesia. Hal ini menunjukkan masih perlu dilakukan pengawasan terkait kandungan logam berat yang terdapat pada produk perikanan di Indonesia. Code of practice terkait proses pengolahan pangan direkomendasikan untuk diterbitkan guna meminimalisir kandungan benzo[a]piren. Compliance Assessment of Chemical Contaminant Standard (Heavy Metal and PAH) for Fishery Products in Indonesia with those of Other Countries and CodexAbstractFood can be contaminated by chemical contamination through inappropriate food handling and processing. The purpose of this study aims to: 1) identify the chemical contamination caused majority of the rejection of Indonesia fishery products, 2) reviewing the chemical standards of contamination fishery products in Indonesia, Codex Alimentariurs Commision (CAC) and other countries, and 3) provide recommendations for the setting of chemical contamination standards in fishery products. Chemical contamination standards were collected from regulations issued by the Indonesia National Agency of Drug and Food Control (NADFC), National Standardization Agency of Indonesia, CAC, and 11 other countries: European Union/EU, Canada, China, South Korea, Vietnam, United States of America, Japan, Malaysia, Singapore, Thailand, and Australia. The results showed that in the 10 years period (2008-2017), there were 164 rejection notifications in EU, Canada, and South Korea and the highest rejection was caused by chemical contamination i.e. 27% caused by mercury and methylmercury in swordfish, 5% caused by cadmium in octopus and 3% caused by benzo[a]pyrene in smoked fish. The maximum limit of chemical contamination for arsenic, cadmium, and lead (predatory fish) in Indonesia as stated in the Regulation of the Head of NADFC Number 5 of 2018 lower than the maximum limit set in SNI 7387: 2009 and sets in CAC and other countries. Indonesia set the maximum limit for benzo[a]pyrene in smoked fish, whereas CAC published the code of practice to avoid a benzo[a]pyrene formation. Regulations of maximum limit for heavy metal contamination have not been fully guided by fisheries exporters, so that there was still rejection of Indonesian fishery products. The action needed is tightening the monitoring of heavy metal in fishery products in Indonesia. Code of practice to avoid benzo[a]pyrene formation is recommended to set up to minimize the benzo[a]pyrene formation on food processing.    
ANTIMICROBIAL ACTIVITY OF KEDAWUNG EXTRACT (PARKIA ROXBURGHII G. DON) ON FOOD BORNE PATHOGENS Zuhud, Ervizal A. M; Rahayu, Winiati Pudji; Wijaya, C. Hanny; Sari, Pipi Puspita
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kedawung is a Leguminosae/Fabaceae which. It is commonly used as traditional medicine for infection and stomach disoders, caused by bacteria. The aim of this study is to examine the potential antimicrobial activity of seed, bark, root and kedawung leaf. It is expected that the result will give information on characteristics and concentration of kedawung part which have the highest antimicrobial activity. The result showed that the bark has the highest antimicrobial activity on Escherichia coli, Vibrio cholerae, Staphylococcus aureus and Bacillus cereus. Extract made from kedawung plant and water (ratio 1:2,b/v) was better than those made with ratios of 1 : 1 or 1 : 3 (b/v). Heat did not decrease its antimicrobial activity. Extract concentration of 10% (21.40 mg/ml) with contact time of 24 hour decreased bacterial growth but did not inactivate them.
Aktivitas Antiaflatoksin B1 Ekstrak Daun Rumput Kebar (Biophytum petersianum) terhadap Aspergillus flavus Lisangan, Meike Meilan; Syarie, Rizal; Rahayu, Winiati Pudji; Dharmaputra, Okky Setyawati
Agritech Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.246 KB) | DOI: 10.22146/agritech.9414

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Aflatoxin B1 was a secondary metabolite produced by Aspergillus flavus having negative effect on human health because of its carcinogenic. Many efforts have been done to investigate the antifungal and antiaflatoxin agent derived plant. The objective of this research was to study the activity of antifungal from kebar grass leaf extract on mycelial growth and aflatoxin B1 production of Aspergillus flavus BCC F0219 and A. flavus BIO 2236 isolates in food model medium i.e. carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium. Kebar grass leaf extracts was successively obtained by using n-hexane - ethyl acetate - methanol (HEM). Concentrations of the extract tested on A. flavus BCC F0219 and A. flavus BIO 2236 were 1; 1.5, and 2 MIC. The MIC for A. flavus BCC F0219 in carbohydrate-enriched medium, fat-enriched medium, and protein-enriched medium were 12, 14, and 14 mg/mL, respectively. Meanwhile, the MIC for A. flavus BIO 2236 in carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium were 12, 16 and 16 mg/mL, respectively. The results showed that the percentage of growth inhibition of A. flavus BCC F0219 and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentrations ranged between 90.8 - 100% and 93.8 - 100%. The inhibitory effect of Aflatoxin B1 production of A. flavus F0219 BCC and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentration ranged between 70.86 - 100 % and 83.42 – 98.84 %.ABSTRAKAflatoksin B1 merupakan metabolit sekunder yang dihasilkan oleh Aspergillus flavus yang berbahaya bagi kesehatan karena bersifat karsinogenik. Berbagai upaya telah dilakukan untuk mencari bahan antikapang dan antiaflatoksin yang berasal dari bahan alami seperti tumbuhan. Tujuan penelitian ini adalah mempelajari aktivitas ekstrak daun rumput kebar terhadap pertumbuhan miselium dan produksi aflatoksin B1 dari isolat A. flavus BC F0219 dan A. flavus BIO 2236 pada media model pangan kaya karbohidrat, lemak dan protein. Ekstrak daun rumput kebar diekstraksi secara bertingkat dengan pelarut n-heksana-etil asetat-metanol (HEM). Konsentrasi ekstrak yang diuji untuk isolatA. flavus BCC F0219 dan A. flavus BIO 2236 masing-masing adalah 1; 1,5; dan 2 MIC (Minimum Inhibitory Concentration). Nilai MIC untuk A. flavus BCC F0219 pada media kaya karbohidrat, lemak, dan protein berturut-turut sebesar 12, 14, dan 14 mg/mL. Sedangkan nilai MIC untuk A. flavus BIO 2236 pada media kaya karbohidrat, lemak, dan protein berturutturut sebesar 12, 16, dan 16 mg/mL. Hasil pengujian memperlihatkan bahwa persentase hambatan pertumbuhan isolat A. flavus BCC F0219 dan BIO 2236 pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 90,8 – 100% dan 93,8 – 100%. Hambatan produksi aflatoksin B1 isolat A. flavus BCC F0219 dan BIO 2236pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 70,86 – 100% dan 83,42 – 98,84%. 
Penerapan Good Logistic Practices Sebagai Penunjang Ekspor Buah Tropis Rahayu, Winiati Pudji; Adhi, Wibisono
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 2, No 1 (2015): MARET
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25292/j.mtl.v2i1.133

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One strategy that can be taken to develop the economic potential of fruits is the logistical support that takes into account the effectiveness and efficiency commercially and pay attention to quality and food safety requirements. Practically, logistics support can be done with the application of good logistics practices (GLP). Packaging, storage, and handling during transportation become key activities with temperature and time handling during processing as two critical factors in fruits logistics management that will determine the final quality of fruits commodity. Each commodity of tropical fruits require special treatment which should be tailored to its nature and morphology. Understanding and the ability of farmers and agro-industry entrepreneurs in dealing with fruits especially in providing cold chain in the logistics process becomes a major capital to compete with imported fruits entrepreneurs.
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus Setiawardani, Triana; Rahayu, Winiati Pudji; Palupi, Nurheni Sri
ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.184 KB) | DOI: 10.20884/1.anprod.2016.18.1.533

Abstract

The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum  and Lactobacillus rhamnosus  on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum  culture and (3) the use of mixed cultures (Lactobacillus rhamnosus  and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus  and L.plantarum are potentially good to be developed as a probiotic food.
PENERAPAN GOOD LOGISTIC PRACTICES UNTUK PRODUK PERIKANAN Rahayu, Winiati Pudji; Wibisono, Wibisono
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 3, No 2 (2016): JULI
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25292/j.mtl.v3i2.144

Abstract

The utilization of Indonesia’s fisheries potential should be supported by the development of fisheries industry, more specifically by the improvement on fisheries supply chain management. It is needed to preserve the quality and safety of fisheries product from sea to consumers’ table and the sustainable fisheries supply. The fisheries product is perishable therefore the appropriate handling and full controlled process are needed to maintain product quality and safety. In fisheries industry, quality and safety can be maintained by applying good logistic practices (GLoP). GLoP is best practices ofcold chain management supported by quality and safety control system such as good manufacturing practices (GMP), standard sanitation operating procedure (SSOP) and hazard analysis critical control point (HACCP). On the other hand, the sustainability of fisheries supply canbe achieved by applying full controlled resources management. The commitment and cooperation of all parties on fisheries industry, as well as the standard implementation of fishery management is needed to improve quality and quantity of Indonesia’s fisheries products.
Tingkat Kepatuhan Pedagang Minuman Es terhadap Cara Produksi Pangan yang Baik di Kota Bogor Rahayu, Winiati Pudji; Wafiyah, Qonitatin; Nurjanah, Siti; Nurwitri, Caecillia Chrismi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 3 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.827 KB) | DOI: 10.21776/ub.industria.2017.006.03.5

Abstract

AbstrakMinuman es seperti es kelapa, es buah, es campur, jus buah, es teh dan es dengan cincau banyak ditemukan di kota Bogor dan harus terjamin keamanannya. Penelitian ini bertujuan untuk mengetahui karakteristik dan kondisi pedagang minuman es, serta tingkat kepatuhannya terhadap pelaksanaan good manufacturing practices/cara produksi pangan yang baik (CPPB) selama proses pengolahan minuman es. Survei dan observasi dilakukan terhadap 90 orang pedagang minuman es yang menggunakan hancuran es untuk minumannya, dengan tiga skala usaha berdasarkan kelas ekonominya yaitu, skala kelas bawah yang terdiri dari pedagang kaki lima, skala kelas menengah yang terdiri dari rumah makan dan kedai, dan skala kelas atas yang terdiri dari restoran dan hotel. Pada umumnya pedagang membuat es batu menggunakan air dalam kemasan (56,23%). Sebagian pedagang membuat es batu dari air mentah yaitu air PAM (71,43%), sebanyak 6,49% diantaranya tidak melakukan perebusan terlebih dahulu. Semakin tinggi tingkat pendidikan dan besar skala usaha, semakin tinggi tingkat kepatuhan pedagang terhadap penerapan CPPB. Tingkat kepatuhan terhadap CPPB dari setiap skala usaha adalah 4,69% untuk skala usaha kelas bawah, 83,33% untuk skala kelas menengah, dan 100% untuk skala kelas atas.Kata kunci: cara produksi pangan yang baik, minuman es, tingkat kepatuhan AbstractIced drinks such as coconut ice, ice fruit soup, mixed blend ice, fruit juice, iced tea, and ice with grass jelly are commonly found in Bogor and should be safe for human consumption. The objectives of this study were to determine the characteristics and conditions of seller iced beverages, and identify the level of compliance on the implementation of good manufacturing practices (GMP) during the processing of ice drinks. The survey and observation were conducted to 90 iced drink sellers. There was three business scale observed based on economic class: small-scale business consists of street vendors; medium-scale business consists of small restaurants and food stalls and large-scale business consists of restaurants and hotels. Most of the seller used bottled water (56.23%) as raw material. Some sellers made ice cubes using tap water from Indonesian regional water company (71.43%) and 6.49% from them did not boil the water before. The higher level of education and the bigger business scale gave the higher level of vendors compliance towards the application of GMPs. The level of compliance to GMP  from each business scale was 4.69% for small-scale business, 83.33% for medium-scale business, and 100% for large-scale business.Keywords: good manufacturing practices, iced drinks, level of compliance 
Pengaruh Suhu dan Kelembaban terhadap Pertumbuhan Fusarium verticillioides Bio 957 dan Produksi Fumonisin B1 Rahayu, Dwi; Rahayu, Winiati Pudji; Jenie, Hanifah Nuryani; Herawati, Dian; Broto, Wisnu; Ambarwati, Santi
Agritech Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.76 KB) | DOI: 10.22146/agritech.9401

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Fusarium verticillioides was the predominant  species in producing fumonisin on agricultural products. Fumonisisn B1 (FB1) is the most abundant fumonisin in nature and the most toxic than other fumonisin. The main factors affecting the growth of   and production of fumonisin are temperature and humidity. This research aimed to assess the effect of changes in temperature and humidity on the growth of  and FB1 production on maize and soybeans medium. Maize and soybeans that have inoculated with suspension Bio 957 were incubated at 20, 30 and 40 °C with 70, 80 and 90% of humidity for 14 days. Observations of growth made by weighing the cells mass and analysis of FB1 production performed by HPLC. The results showed that the highest growth of   Bio 957 in maize and soybeans was occurred at temperature 30 °C and 90% of humidity, the cell mass weights were 904,5 and 885,5 mg per 20 g of maize and soybeans respectively. The highest concentration of FB1 in maize and soybeans were 374 and 67 pbb respectively, observed at temperature 30 °C for maize and 20 °C for soybeans, both at same humidity (90%). The results showed that   Bio 957 was able to grow well and produced the highest concentrations of FB1 in maize and soybeans at a temperature of 20 and 30 °C with 90% of humidity. At a temperature of 40 °C with 70, 80 and 90% of humidity, the growth of was not observed, therefore FB1 formation was avoided.ABSTRAKFusarium verticillioides adalah spesies  yang dominan dalam memproduksi fumonisin pada produk-produk pertanian. Fumonisin B1 (FB1) merupakan fumonisin yang paling banyak ditemukan di alam dan paling toksik dibandingkan jenis fumonisin lainnya. Faktor ekstrinsik utama yang mempengaruhi pertumbuhan  dan produksi FB1 adalah suhu dan kelembaban. Penelitian ini bertujuan untuk mengkaji pengaruh suhu dan kelembaban terhadap pertumbuhan  Bio 957 dan produksi FB1 pada media jagung dan kedelai. Jagung dan kedelai yang telah diiinokulasi dengan suspensi   Bio 957 diinkubasi pada suhu 20, 30 dan 40 °C dengan kelembaban 70, 80 dan 90% selama 14 hari. Pengamatan pertumbuhan dilakukan dengan penimbangan massa sel dan analisis konsentrasi FB1 dilakukan dengan HPLC. Hasil penelitian menunjukkan bahwa pertumbuhan  Bio 957 pada jagung dan kedelai paling tinggi terjadi pada suhu 30 °C dan kelembaban 90%, berat massa selnya yaitu 904,5 dan 885,5 mg per 20 g masing-masing jagung dan kedelai. Konsentrasi FB1 paling tinggi pada jagung dan kedelai masing-masing yaitu 374 dan 67 ppb, pengamatan pada suhu 30 °C pada jagung dan 20 °C pada kedelai, keduanya pada kelembaban yang sama (90%). Hasil penelitian menunjukkan bahwa  Bio 957 mampu tumbuh dengan baik dan menghasilkan konsentrasi FB1 paling tinggi pada jagung dan kedelai pada suhu 20 dan 30 °C dengan kelembaban 90%. Pada suhu 40 °C dengan kelembaban 70, 80 dan 90%,  Bio 957 tidak menunjukkan adanya pertumbuhan, sehingga pembentukan FB1 dapat dihindari.
POLA KONSUMSI MINUMAN ES DAN KEPEDULIAN TERHADAP KEAMANAN PANGAN DI KOTA BOGOR Rahayu, Winiati Pudji; Nurjanah, Siti; Gita, Sophia Ekaristi Dharma
Jurnal Gizi Klinik Indonesia Vol 16, No 1 (2019): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.149 KB) | DOI: 10.22146/ijcn.31037

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Consumption pattern of iced beverages of the consumer in Bogor and their awareness of food safetyBackground: Iced beverage will be potentially contaminated by microbes if it is prepared and handled by a lack of sanitary and hygiene. The level of risk depends on exposure affected by the prevalence and concentration of microorganisms, also the consumption patterns.Objective: The objective of this study was to determine the iced beverages consumption number in Bogor using a semi-quantitative food frequency questionnaire (SQ-FFQ) and to know the level of knowledge and awareness of food safety.Method: The survey used 300 respondents, including males and females, which classified in three groups of age and three groups of income level also the final level of education.Results: Most of the respondents were frequently consumed flavored iced beverages (52%) compared to other types of iced beverages and the average number of daily consumption was 182 mL/person. Based on compare means analysis, the amount of iced beverages consumption was not affected by age and gender but was influenced by income. The level of knowledge and awareness of food safety of consumers in Bogor was good (>80%). Based on Chi-Square analysis, the level of knowledge and awareness of consumers were not affected by age, gender, or final education. However, when viewed from the percentage of correct answers, the main factor of the level of knowledge and awareness of consumers was the final level of education.Conclusion: The amount of iced beverages consumption was not affected by age and gender but influenced by income, and the average consumption was 135 mL/person/day. The level of knowledge and awareness of food safety of consumers in Bogor was good (>80%).
Aktivitas Antimikroba Minyak Esensial Jahe Merah (Zingiber officinale var. Rubrum) dan Lengkuas Merah (Alpinia purpurata K. Schum) terhadap Bakteri Patogen dan Perusak Pangan Rialita, Tita; Rahayu, Winiati Pudji; Nuraida, Lilis; Nurtama, Budi
Agritech Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.206 KB) | DOI: 10.22146/agritech.9418

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The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B. cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemical characteristics was carried outin accordance with ISO7355:1985. The chemical compositionwas analyzed using aGC-MS. The antimicrobial activity was determined by disc diffusion method and broth microdillution method was used for determine MIC and MBC values. Red ginger essential oil characteristic was brownish yellow, specific gravity 0.883, refractive index 1.480, optical rotation -8.45o, clear soluble (1:1) in 90 % alcohol, 2.06 acid number and 42.45 ester number. Redgalangal essential oil had a characteristic bright yellow color, specific gravity 0.895, refractive index 1.496, optical rotation -9.15o, clear soluble (1:1) in 90 % alcohol, 1.95 acid number and 140.15 ester number. The major component of red ginger essential oils were trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, sesquiphellandrene, and nerol; while the major component of red galangal essential oil were 1.8-cineole, chavicol, 9-desoxo-9-xi-hydroxy-3-pentaacetate-3,5,7,8,9,12-Ingol, -caryophyllene and -selinene. The essential oil of red ginger and red galangal hadmoderate antibacterial activity against pathogenic and food spoilage bacteria with the average inhibition zone 7.17-10.33 and 7.25-11.17mm. Red ginger essential oils could inhibit the growth of tested bacteria with MIC values of 2.65-3.97 mg/mL and MBC value of 3.10-5.29 mg/mL, while the red galangal essential oil could inhibit the growth of tested bacteria with MIC values of 1.79-4.03 mg mL and MBC values of 1.79-4.92 mg/mL. Based on the MIC and MBC values, all tested bacteriasensitivity to essential oils of red ginger and galangal red decline in a row B.cereus > E. coli > S. typhimurium> P. aeruginosa. Sensitivity of Gram positive and Gram negative bacteria to both essential oils demonstrate the potential of the oils to be used as a natural preservative in the food industry. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik fisika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC). Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan.