ANTIMICROBIAL ACTIVITY OF BITTER GOURD LEAVES, PULP, AND SEEDS IN CHEVON MEATBALL SUSPENSION

Mariel D. Gamboa

Abstract

The purpose of this study is to utilize bitter gourd (BG) leaves, pulp and seed extract as an antimicrobial agent in the suspension of chevon meatballs. Powdered leaves, pulp, and seed were extracted with ethanol and water. Increasing concentrations of 0.01 g/ml, 0.03 g/ml, 0.05 g/ml and 0.1 g/ml were used in this study. The antimicrobial activity of the extracts was evaluated against E. coli, S. aureus, B. cereus, and P. aeruginosa using disc diffusion method. Ethanol extracts of leaves and pulp exhibited the strongest inhibitory activity than water extract and cooked water extract with values ranging from 8.33±0.47 mm to 18.17±0.24 mm, 8±0 mm to 13.67±0.47 mm, and 8±0 mm to 13±0.82 mm respectively. Cooked water extracts also showed wider range of inhibitors than uncooked extracts. The water extract with 0.03 g/ml concentration was combined with chevon meatball suspension, subsequently followed with microbial count determination. Results showed that BG pupl displayed strong inhibitory activity for 28 days of storage. All treatments were still within the allowable limit set for canned meat (˂10 5 to ˂10 6 cfu/ml). Sensory evaluation indicated that all treatments were acceptable to consumers with no significant difference observed in its aroma, texture, flavor and overall. However, color of Treatment A (BG leaves) and B (BG pulp) were significantly different from Treatment C (BG seed) and D (Control) falling under the category of like slightly and like moderately, respectively. Taken collectively, results revealed that water extract of pulp can become a natural additive, thus, can further improve the nutritive value of the chevon meatballs.