Potency of Insoluble Dietary Fiber Extracted from Saccharum officinarum L. (Sugarcane) in the Reduction of Bacterial Growth in Selected Foods

Abstract

The goal of this research is to produce a food additive that helps reduce the time span of food spoilage. The research is also good for children to prevent foodborne diseases caused by bacteria. The researchers determined the variety of foods that is applicable for their product. The expected users of the additives include restaurant employees who are in charge in the kitchen, and the incorporation of public market vendors who are selling food additives. Sugarcane bagasse is the main ingredient for making food additives. The researchers recommend using the decontamination process to ensure cleanliness. The food subjected with washed sugarcane bagasse (T3) accounted for lower growth of bacteria compared to the unwashed bagasse (T2) and food without insoluble dietary fibre (T1). The researchers used washed sugarcane bagasse (T3) as essential food additives.