PENGHAMBATAN CAJUPUTS CANDY TERHADAP VIABILITAS KHAMIR Candida albicans SECARA IN VITRO [Inhibition of Cajuputs Candy Toward the Viability of Candida albicans by using In Vitro Assay]

PENGHAMBATAN CAJUPUTS CANDY TERHADAP VIABILITAS KHAMIR Candida albicans SECARA IN VITRO [Inhibition of Cajuputs Candy Toward the Viability of Candida albicans by using In Vitro Assay]

The utilization of cajuput essential oil as a flavor in candy may produce a physiological active added value. Some compounds of cajuput plant (Melaleuca cajuputi L) have been reported for their anti-microbial activities. Candida albicans is a normal commensal organism in human mouth. However, it may...

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Bibliographic Details
Main Authors: C. Hanny Wijaya1)*, A. Fieki Rachmatillah1), Boy M. Bachtiar2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2014-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
biofilm assay
cajuputs candy
cajuput oil
Candida albicans
viability assay
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/9107

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/9107

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