Characteristics of bioactive compounds and natural antibacterial activity in commercial galangal powder spice sachets

Galangal was widely used as a spice and medicinal ingredient, and it gave dishes a distinctive flavor and aroma. Fresh galangal or wet ground spices spoil quickly and cannot last long. In its wet condition, it supports the growth of several damaging microbial pathogens that can reduce the quality of ginger commodities. One alternative was the drying process of galangal-to-galangal powder spices sachets (GPSS). This study explored the characteristics of the bioactive components, composition, and natural antimicrobial properties of powdered galangal spice in sachets. The study was conducted experimentally with three repetitions to ensure reliable results. The results data were analyzed descriptively. Research showed that galangal extract was primarily composed of oleic acid (44.62%), hexadecanoic acid, and octadecenoic acid groups via gas chromatography-mass spectrometry analysis. The galangal antibacterial test showed that galangal extract was able to inhibit Escherichia coli (diameter = 7.37 mm) and Staphylococcus aureus (diameter = 8.00 mm). It was indicating the galangal powder had potential as a natural antibacterial agent. Additionally, FT-IR analysis identified the presence of Heptadecene- (8)-carbonic acid and Octadecanoic acid (Stearic acid) in the extract. The extract's antioxidant activity was remarkably high, with a percentage inhibition of 78.47%, showing its potential to be used as an oxidative stress agent. Proximate analysis showed that galangal powder has a protein content of 15.67% and a fat content of 1.32%, which could be a source of protein.