The total plate count, Staphylococcus aureus, and pH value of raw chicken meat sold at the traditional markets in Maros regency

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

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Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures

Czech Journal of Food Sciences ◽

10.17221/6594-cjfs ◽

2013 ◽

Vol 19 (No. 4) ◽

pp. 121-124 ◽

Cited By ~ 1

Author(s):

J. Pažáková ◽

M. Pipová ◽

P. Turek ◽

J. Nagy

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Plate Count ◽

Chemical Parameters ◽

Sheep Farm ◽

Total Plate Count ◽

Different Temperatures ◽

Micro Organisms

The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep’s milk at different temperatures on the sheep farm. The following parameters were determined: total plate count, coliform count, Staphylococcus aureus count, pH value, titrimetric acidity, and the amount of lactic acid. As our results indicate, the fermentation at temperatures of between 18–22°C reduces the number of undesirable micro-organisms due to the presence of lactic acid being produced by lactic-acid bacteria. During the fermentation at lower temperatures (below 18°C) the amount of lactic acid is insufficient, and the undesirable microorganisms can survive.

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Total Plate dan Total Staphylococcus aureus pada Daging Di Pasar Tradisional Kecamatan Mulyorejo Surabaya

Journal of Basic Medical Veterinary ◽

10.20473/jbmv.v9i2.28584 ◽

2021 ◽

Vol 9 (2) ◽

pp. 63

Author(s):

Nonie Olivia Adia Mutiarasari ◽

Nenny Harijani ◽

Fedik Abdul Rantam ◽

Dadik Raharjo ◽

Agnes Theresia Soelih Estoepangestie ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Microbial Contamination ◽

National Standard ◽

Plate Count ◽

Plate Method ◽

Mannitol Salt Agar ◽

Traditional Markets ◽

Gram Staining ◽

Total Plate Count ◽

Maximum Limit

This study aimed to evaluate the Total Plate Count and total Staphylococcus aureus count of beef sold in wet markets in Mulyorejo sub-district below the National Standard Indonesia (SNI 7388:2009) about maximum limit of microbial contamination in food or not. Total of twenty four samples of beef purchased from traditional markets of Tempurejo, Krempyeng Yamuri, Pacar Keling, and Menur in Mulyorejo sub-district Surabaya were examined by Total Plate Count using pour plate method. The sample was also cultured in Mannitol Salt Agar. The colony suspected to be S. aureus were taken for identification. The identification of S. aureus consists of isolation in Mannitol Salt Agar, Gram staining, catalase test, and coagulase test. Total plate count result showed that four samples were exceeding the National Standard of Indonesia SNI 7388:2009 or 1x106 CFU/g and the rest were below the maximum Total Plate Count in SNI. The highest Total Plate Count result was 1,9x106 CFU/g and the lowest was 7,8x104 CFU/g. The result of identification showed that 100% samples examined were contaminated by S. aureus with the highest result was 2,9x104 CFU/g and the lowest result was 4,3x103 CFU/g or exceeding the SNI 7388:2009.

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Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1169 ◽

2016 ◽

Vol 1 (1) ◽

pp. 816-823

Author(s):

Feby Zalika Parindra ◽

Yusdar Zakaria ◽

Yurliasni Yurliasni

Keyword(s):

Ph Value ◽

Plate Count ◽

Milk Processing ◽

Total Plate Count ◽

Randomized Design ◽

Dragon Fruit ◽

Microbial P ◽

Two Factors ◽

Completely Randomized Design ◽

Hylocereus Polyrhizus

Abstrak. Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%, (B2) 25%, B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik. nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract. A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus) has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

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Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1195 ◽

2012 ◽

Vol 554-556 ◽

pp. 1195-1201 ◽

Cited By ~ 2

Author(s):

Qian Liu ◽

Rui Wang ◽

Bao Hua Kong ◽

Yong Gen Zhang

Keyword(s):

Ph Value ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Food Preservation ◽

Raw Material ◽

Plate Count ◽

Thiobarbituric Acid Reactive Substances ◽

Total Plate Count ◽

Basic Nitrogen ◽

Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

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Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat

Czech Journal of Food Sciences ◽

10.17221/8340-cjfs ◽

2000 ◽

Vol 18 (No. 5) ◽

pp. 183-186

Author(s):

A. Landfeld ◽

M. Karpíšková R Houška ◽

K. Kýhos ◽

P. Novotná

Keyword(s):

Listeria Monocytogenes ◽

Incubation Temperature ◽

Chicken Meat ◽

Raw Material ◽

Plate Count ◽

Raw Meat ◽

Total Plate Count ◽

Measured Water ◽

Number Of Bacteria ◽

Storage Temperatures

Raw chicken meat was comminuted and homogenised. There were measured water activity and pH (aw = 1 for temperature 25°C, pH = 5.8 for temperature 8°C). Input raw material was investigated for the presence of Listeria monocytogenes (negative) and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0–7 days by bacteriological survey for the storage temperatures 4.9, 7 and 8.3°C. The increase of Listeria monocytogenes counts has been registered for temperature 4.9°C about log 1.5 CFU/g after 6 days, for temperatures 7 and 8.3°C about 2 log CFU/g (regarding to the starting counts). The prediction for listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4.9°C.

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Identifikasi Sakarin, Siklamat, dan Natrium Benzoat Serta Karakteristik Susu Kedelai yang Dijual di Pasar Tradisional Wilayah Jimbaran, Bali Selama Penyimpanan

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p13 ◽

2021 ◽

Vol 10 (1) ◽

pp. 141

Author(s):

Novelita Olivea Herman ◽

Ni Luh Ari Yusasrini ◽

I Nengah Kencana Putra

Keyword(s):

Sodium Benzoate ◽

Sampling Technique ◽

Plate Count ◽

Survey Method ◽

Soy Milk ◽

Sensory Assessment ◽

Traditional Markets ◽

Milk Samples ◽

Total Plate Count

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.

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PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

JURNAL KAJIAN VETERINER ◽

10.35508/jkv.v8i1.2241 ◽

2020 ◽

Vol 8 (1) ◽

pp. 1-23

Author(s):

Selviani Trivoningsi Dangur ◽

Novalino H. G. Kallau ◽

Diana Agustiani Wuri

Keyword(s):

Moringa Oleifera ◽

Ph Value ◽

Biceps Femoris ◽

Laboratory Research ◽

Plate Count ◽

Total Plate Count ◽

Randomized Design ◽

Experimental Laboratory ◽

Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of 0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

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"Base Genep" Instant Spices Quality For Sale In East Denpasar

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.4.2.2623.142-150 ◽

2020 ◽

Vol 4 (2) ◽

pp. 142-150

Author(s):

Sofia nggoweng ◽

Ni Made Ayu Suardani singapurwa ◽

I Nyoman Rudianta

Keyword(s):

Escherichia Coli ◽

Moisture Content ◽

Water Content ◽

Ph Value ◽

Descriptive Study ◽

Experimental Methods ◽

Plate Count ◽

Test Results ◽

Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

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