Hasil-hasil penelitian menunjukkan

Hasil-hasil penelitian menunjukkan bahwa sebagian besar komponen di dalam rempah-rempah bersifat sebagai antimikroba, sehingga dapat mengawetkan makanan. Komponen rempah-rempah yang mempunyai aktivitas antimikroba terutama adalah bagian minyak atsiri. Senyawa kimia yang terdapat pada lengkuas antara lain mengandung minyak atsiri, minyak terbang, eugenol, seskuiterpen, pinen, metil sinamat, kaemferida, galangan, galangol, dan kristal kuning. Minyak atsiri yang dikandungnya antara lain galangol, galangin, alpinen, kamfer, dan methyl-cinnamate.

Results (English) 1:

Research results show that most of the components in the spices are as antimicrobial, so as to preserve the food. Components of spices which have antimicrobial activity especially is part of essential oils. Chemical compounds found in the galangal essential oil contains, among others, oil, eugenol, methyl seskuiterpen, pinene, sinamat, kaemferida, galangol, dock, and yellow crystals. Essential oil contains, among others, galangol, galangin, alpinen, camphor, and methyl-cinnamate.

Results (English) 2:

The results of the study showed that most of the components in the spices act as antimicrobial, so it can preserve food. Components of spices which have antimicrobial activity especially is part of the essential oil. Chemical compounds found in ginger, among others, contain essential oils, fly oil, eugenol, sesquiterpene, pinene, methyl cinnamic, kaemferida, shipyard, galangol, and yellow crystals. Essential oils it contains, among others galangol, galangin, alpinen, camphor, and methyl-cinnamate.