Sains Malaysiana 55(2)(2026): 221-243

http://doi.org/10.17576/jsm-2026-5502-04

 

A Metabolomics Study on the Antimicrobial Compound Profiles in Rendang Seasoning against Clostridium sporogenesATCC 19404

(Kajian Metabolomik Profil Sebatian Antimikrob dalam Perencah Rendang terhadap Clostridium sporogenesATCC 19404)

 

RHEMA NAFIRI SYALOM¹, RATIH DEWANTI-HARIYADI^1,2,* & NANCY DEWI YULIANA^1,2

 

¹Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Lingkar Akademik Street, Babakan, Kampus IPB Dramaga Bogor, 16680, West Java, Indonesia

²South East Asian Food Agricultural Science and Technology (SEAFAST) Center, IPB University, Ulin Street 1, Seafast Center IPB Dramaga Building, 16680, West Java, Indonesia

 

Received: 4 June 2025/Accepted: 20 January 2026

 

Abstract

Rendang is a traditional food from West Sumatera, Indonesia, made from beef, coconut milk, and spices cooked for 6-7 h. Commercial rendang products have a long shelf-life at room temperatures, but they are not always processed according to commercial sterilization designed to reduce 12 log cycles of Clostridium botulinum. It is not known whether the rendang seasoning could assist the thermal process due to its antimicrobial activity. This study used a metabolomics approach to profile the compounds acting as antimicrobials in rendang seasoning. Due to safety concerns, Clostridium sporogenes was utilized as a surrogate for C. botulinum. Three formulas of rendang seasoning with and without coconut milk were heated for 60 or 120 min, respectively. Each seasoning was macerated in n-hexane and the extracts were tested for their antimicrobial activity toward C. sporogenes using agar well diffusion method. The extracts were analyzed using gas chromatography mass spectrometry to identify the compounds and a multivariate data analysis was conducted. The study showed that rendang seasoning A, B, and C with or without coconut milk inhibited C. sporogenes with diameters of inhibition zone ranging from 4.71 mm to 18.92 mm. The metabolomics showed a well-defined clustering of Principal Component Analysis model (Q² = 0.654, R²X = 0.853) and Orthogonal Projection to Latent Structure model (Q² = 0.865, R²Y = 0.95). Garlic and great galangal were identified as the leading antimicrobial spices in rendang seasoning against C. sporogenes, as OPLS showed their key compounds, 2-vinyl-1,3-dithiane, 2-vinyl-4H-1,3-dithiine, and (S)-4-(1-acetoxyallyl)phenyl acetate, as well as an unknown compound.

Keywords: Antimicrobial; Clostridium sporogenes; metabolomics; rendang seasoning; spices

 

Abstrak

Rendang ialah hidangan tradisi asal Sumatera Barat, Indonesia yang dimasak selama 6-7 jam menggunakan daging lembu, santan dan rempah-rempah. Produk rendang komersial mempunyai ketahanan simpan yang lama pada suhu bilik, tetapi tidak semuanya menjalani pensterilan komersial yang direka untuk mengurangi Clostridium botulinum sebanyak 12 pusingan log. Potensi aktiviti antimikrob perencah rendang masih belum diketahui dalam membantu proses terma. Kajian ini menggunakan pendekatan metabolomik untuk memprofilkan sebatian antimikrob dalam perencah rendang. Oleh kerana pertimbangan faktor keselamatan, Clostridium sporogenes digunakan sebagai bakteria pengganti bagi C. botulinum. Tiga formula perencah rendang, dengan dan tanpa santan, dipanaskan masing-masing 60 dan 120 minit. Setiap perencah rendang dimaserasi dalam n-heksana dan ekstraknya diuji aktiviti antimikrob terhadap C. sporogenesdengan kaedah resapan agar. Ekstrak perencah rendang dianalisis menggunakan kromatografi gas-spektrometri jisim untuk menentukan sebatian yang dilanjutkan dengan analisis data multivariat. Kajian ini menunjukkan bahawa perencah rendang A, B dan C tanpa atau dengan santan, mampu menghalang C. sporogenesdengan zon perencatan berukuran antara 4.71 mm hingga 18.92 mm. Metabolomik menghasilkan pengelompokan jelas dalam model Analisis Komponen Utama (Q² = 0.654; R²X = 0.853) dan model Unjuran Ortogon kepada Struktur Pendam (Q² = 0.865; R²Y = 0.95). Model OPLS menunjukkan bawang putih dan lengkuas sebagai rempah antimikrob dominan dalam perencah rendang terhadap C. sporogenes, melalui kehadiran sebatian 2-vinil-1,3-ditiana, 2-vinil-4H-1,3-ditiin dan (S)-4-(1-asetoksialil)fenil asetat, berserta satu sebatian tidak dikenali.

Kata kunci: Antimikrob; Clostridium sporogenes; metabolomik; perencah rendang; rempah-rempah

 

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*Corresponding author; email: ratihde@apps.ipb.ac.id