Abstract:
Nigella sativa or black seed is known as medical plant and used as natural remedy for
illnesses. Nigella sativa is well known for their antimicrobial properties due to the
presence of thymoquinone and other active components. In order to produce safer and
more naturally produced food, Nigella sativa was use as substitution of synthetic
preservative to control the microbiological quality in food. Nigella sativa oil was
introduced to egg custard tartlets with custard filling at 0%, 3%, 6%, 9%, 12%, and 15%.
Then, the microbiological quality and the effectiveness of antimicrobial properties of the
products were studied before and after cooking process. The tartlets produced were then
stored in 5
°
C refrigerator for six days to examine the effect in the storage period. After
the egg custard tartlets were added with Nigella sativa oil, microbiological quality and
antimicrobial test were carried out.
