scholarly journals Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien

2020 ◽  
Vol 4 (3) ◽  
pp. 225
Author(s):  
Susetyowati Susetyowati ◽  
Lily Arsanti Lestari ◽  
Herni Astuti ◽  
Ismail Setyopranoto ◽  
Probosuseno Probosuseno
Keyword(s):  
Informed Consent ◽  
Enteral Nutrition ◽  
Local Food ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Hospital Funding ◽  
The Difference

ABSTRACT Background: Every hospital has high demand of nutritional support for patient but limitation of hospital funding to get commercial enteral nutrition that may influence the hospital of making its own enteral nutrition. It has some weakness such as not ready to use, not durable, and unstandardized nutrition content. Pumpkin, fish cork, and tempeh are less costly local food which contain high protein and antioxidant that may lead nutritional status improvement. Objectives: Determining total fungal count, total bacterial count and organoleptic properties of instant local food based-enteral nutrition.Methods: Pure-experimental study with completely random design was conducted on March-August 2018.  There are 4 flavors of the instant formula such as vanilla, ginger, cinnamon, and original. Total fungal count (TFC) and total bacterial count (TBC) were used for microbiological analysis. Organoleptic properties was evaluated by 80 panelists from Yayasan Stroke Indonesia. Inclusion criterias: aged 19-years or above and signing the informed consent. Organoleptic evaluation determined by 5 score of appearance, taste, texture, odour and overall formula. Statistical analysis used Kruskal Wallis to determine the difference of enteral nutrition acceptability for each flavor. Results: Mean of TBC of local food based-enteral nutrition was 3.5 x 104 ± 0.14 cfu/mg and mean of TFC was 1.65 x 102 ± 0.21 cfu/g. The acceptability of local food based-enteral nutrition was significantly different based on taste, odour, and overall aspect.Conclusions: Based on microbiology analysis showed that local food based-enteral nutrition was desirable. Panelist liked original flavor most based on appearance, taste, and texture. While the vanilla flavor was liked the most based on the odour and overall aspect. The score of acceptability showed significantly different on ginger, vanilla, and original flavors based on taste, odour, and overall aspect.ABSTRAKLatar Belakang: Tingginya kebutuhan dukungan gizi pasien namun terbatasnya biaya penyediaan makanan enteral komersial mendorong Rumah Sakit (RS) untuk membuat formula enteral sendiri. Kekurangan dari formula enteral buatan RS diantaranya tidak praktis, tidak tahan lama, dan nilai gizi yang tidak terpantau. Labu kuning, ikan gabus dan tempe merupakan bahan pangan lokal yang terjangkau dengan kandungan protein dan antioksidan tinggi  bermanfaat untuk perbaikan status gizi.Tujan: Mengetahui angka total mikrobia (bakteri dan jamur) dan sifat organoleptik dari makanan cair instan berbasis pangan lokal.Metode: Penelitian eksperimental dengan rancangan acak lengkap dilakukan pada Maret-Agustus 2018. Formula makanan cair memiliki 4 varian: vanilla, jahe, kayu manis, dan original. Analisis mikrobiologi menggunakan metode angka lempeng total (ALT) untuk bakteri dan jamur. Pengujian sifat organoleptik formula dilakukan oleh  80 panelis tidak terlatih dari anggota  Yayasan Stroke Indonesia. Kriteria inklusi untuk panelis uji organoleptik antara lain bersedia menjadi panelis dengan mengisi informed consent, usia ≥19 tahun. Uji organoleptik dengan 5 skala kesukaan berdasarkan aspek warna, aroma, rasa, tekstur, dan keseluruhan. Uji statistik menggunakan Kruskal Wallis untuk melihat perbedaan tingkat kesukaan dari tiap varian formula makanan cair.Hasil: Hasil analisis mikrobia dari formula menunjukkan rerata ALT bakteri 3,5 x 104 ± 0,14 cfu/mg, dan ALT jamur 1,65 x 102 ± 0,21 cfu/g. Terdapat perbedaan yang signifikan pada tingkat kesukaan varian formula makanan cair dari segi rasa, aroma, dan keseluruhan formula.Kesimpulan: Uji mikrobia formula makanan cair masih dalam batas aman untuk dikonsumsi. Responden paling menyukai varian rasa original dari aspek warna, rasa, dan tekstur, sedangkan secara keseluruhan dan aroma formula rasa vanilla yang paling disukai. Perbedaan rerata skor yang signifikan ditunjukkan pada varian rasa jahe, vanilla dan original dari segi rasa, serta varian rasa jahe dengan vanilla dari segi aroma dan keseluruhan.

Incidence of Microorganisms on Environmental Surfaces in Some Secondary Schools in Birnin Kebbi, Kebbi State, Nigeria

2019 ◽  
pp. 1-14
Author(s):  
Famubo, Joseph A. ◽  
Oladunjoye, Bunmi B. ◽  
Sofoluwe, Yetunde O.
Keyword(s):  
Secondary School ◽  
Secondary Schools ◽  
Representative Sample ◽  
School Setting ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Mannitol Salt Agar ◽  
Environmental Surfaces ◽  
Bacteria And Fungi

Due to the ubiquitous nature of bacteria and fungi, the microbiological analysis of environmental surfaces (chairs, tables, floors, hand rails, toilet door knobs and class door knobs) of five (5) secondary schools in Birnin Kebbi metropolis was carried out. Surface swabbing method was used for the collection of a representative sample on the surfaces. Media such as Nutrient agar, Eosin methylene blue, Sabouraud dextrose agar, and Mannitol salt agar were used for the isolation of the organisms. The total bacterial count ranged from 1.1×102 to 9.9×103 CFU/ml, while the total fungi count ranged from 0.0 to 3.6 ×103 CFU/ml. The bacteria isolated include: Corynebacterium kutsceri, Lactobacillus casei, Bacillus sphaerious, Staphlococcus aureus, Bacillus subtilis, Aeromonas spp, staphylococcus epidermidis, Pseudomonas spp, Micococcus varians, while the fungi isolated include Rhizopus stolonifer, Saccharyomyces cerevisae, Alternaria alternate, Aspergillus niger, Mucor spp., Fusarium spp. The isolation of these organisms followed series of procedures, starting with samples collected with swab sticks emulsified with peptone water, followed by the sterile dilution of each sample to a factor of 10-1 for chairs, tables, hand rail and door knobs while floor was diluted to a factor of 10-2. One millilitre (1ml) aliquots of which was used as a representative sample used for isolation of pure colonies was followed by series of biochemical test to confirm the identification of each isolate. Despite the routine cleaning practiced in secondary school setting, isolation of microorganisms from secondary school setting is inevitable.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

Physicochemical and Organoleptic Properties of Local Food-based Enteral Nutrition Product to Mitigate Patient Malnutrition

2020 ◽  
Vol 16 ◽  
Author(s):  
Lily A. Lestari ◽  
Susetyowati ◽  
Ismail Setyopranoto ◽  
Probosuseno ◽  
Herni Astuti
Keyword(s):  
Antioxidant Activity ◽  
Enteral Nutrition ◽  
Physicochemical Properties ◽  
Local Food ◽  
Rice Flour ◽  
Sensory Characteristics ◽  
National Standard ◽  
Organoleptic Properties ◽  
Palm Sugar ◽  
Almost All

Background: In Indonesia, to attain cost-effectiveness, home enteral formulas are produced from fresh foods, but they are not ready-to-use products, not durable, and have unstandardized nutrition contents. Objective: We aimed to evaluate sensory characteristics and the physicochemical properties of a local food-based enteral nutrition product. Methods: We evaluated sensory characteristics of a local food-based enteral nutrition product consisting of color, odor, flavor, and texture using triangle test. The sensory evaluation involved 30 semi-trained sensory panelists. Physicochemical properties were also assessed through standardized laboratory analyses. The ingredients were arrowroot starch, rice flour, palm sugar, cork fish (Channa striata), tempeh powder, milk, and yellow pumpkins. The flavors were original, ginger and cinnamon. Panelists were asked to assess the color, odor, flavor and texture, and provided a score for each variable according to a 5-point Likert scale from strongly do not like to strongly like. The physicochemical properties, i.e., the water and ash contents, water activity, antioxidant activity, heavy metal content, and viscosity, were analyzed. Results and Discussion: There were only significant mean rank differences of color between samples, while odor, flavor, and texture were not. Most panelists selected light brown, which was the original flavor, as their preferred color compared to ginger and cinnamon flavor (52.45 vs. 43.50 vs. 36.05, p=0.026). The most favorable odor was from the ginger flavor, but for flavor, almost all panelists selected the original flavor as being the best. The texture of all products was slightly sandy. The water, ash, Pb contents, Aw and antioxidant activity were 3.14%, 4.18%, 0.016 mg/kg, 0.22, and 14.1 ppm, respectively. Conclusion: The original product exhibited better organoleptic properties in terms of color and flavor, while the ginger flavor exhibited a better odor than the other variants. The physicochemical properties of the product met the Indonesian National Standard requirements.

A Study to Evaluate the Efficacy of an 810-nm Diode Laser in the Maintenance of Dental Implants: A Peri-Implant Sulcular Fluid Analysis

2020 ◽  
Vol 46 (4) ◽  
pp. 381-388
Author(s):  
Prerna Sanjay Ghodke ◽  
Rashmi Hegde ◽  
Waqas Ansari ◽  
Sangeeta Muglikar ◽  
Alia S. Dholkawala
Keyword(s):  
Real Time ◽  
Dental Implants ◽  
Diode Laser ◽  
Bacterial Count ◽  
Bactericidal Effect ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Microbiological Analysis ◽  
Median Percentage ◽  
Fluid Analysis

Biological implant failures are primarily related to biofilm, which can lead to peri-mucositis and, further on, peri-implantitis. The 810-nm diode laser has an affinity for pigmented chromophores, so its use in the peri-implant sulcus has a significant bactericidal effect on the black-pigmented anaerobes such as Porphyromonas gingivalis. Therefore, it can be used to eliminate or reduce the bacterial count in the peri-implant sulcular fluid (PISF), thus increasing the life of the implants and reducing the chances of failure. The purpose of this study was to evaluate the efficacy of the 810-nm diode laser for the maintenance of dental implants and its use as a regular in-office tool for limiting the microbiological count in the PISF. Twenty patients undergoing implant treatment at the Department of Periodontology and Oral Implantology were randomly selected for the study. PISF samples were collected before and after the sulcus was lased with an 810-nm diode laser and sent for quantitative microbiological analysis using universal bacterial count, and the quantity of P gingivalis was evaluated using real-time polymerase chain reaction (PCR). The analysis revealed that after diode application, the median percentage drop in the microbial count was 76.67% and the median percentage drop in P gingivalis count was 99.28%. The use of an 810-nm diode laser resulted in the following outcomes: (1) drastic reduction in the total bacterial count around the implant and (2) significant reduction in the P gingivalis count, as evaluated by real-time PCR.

scholarly journals QUALITY CHARACTERIZATION OF MADHUYASHTI GHRITA

2020 ◽  
pp. 21-27
Author(s):  
Meda Mruthyumjaya Rao ◽  
P. Hemant Kumar ◽  
Purnendu Panda ◽  
Sangeeta Mukhi ◽  
Anindya Bose
Keyword(s):  
Heavy Metals ◽  
Physicochemical Parameters ◽  
Ph Value ◽  
Acid Value ◽  
Bacterial Count ◽  
The Body ◽  
Raw Material ◽  
Total Bacterial Count ◽  
Organoleptic Evaluation ◽  
Semi Solid

Madhuyashti Ghrita, is an Ayurvedic medicated ghee preparation containing Yashtimadhu. It is used for treating external ulcers and wounds in vital points of the body. However, there is no quality monograph available for Madhuyashti Ghrita. Hence, the present work was carried out to characterize this Ghrita to confirm its identity, quality and purity. This work reported various pharmacognostic and physicochemical parameters of Madhuyashti Ghrita along with its TLC based rapid fingerprinting as per the present standards of Ayurvedic Pharmacopoeia of India. Moreover, the presence of toxic contaminants like heavy metals, and microbial load were also evaluated. In organoleptic evaluation, the Ghrita was found to be semi–solid and dark yellow in colour, sweet and bitter in taste with a characteristic and pleasant odour. The values of the physicochemical parameters such as acid value, saponification value, peroxide value, refractive index, rancidity and pH value of the Ghrita were also assed. In the microscopical analysis of the rhizomes of Yashtimadhu, the presence of pitted vessels, fibres, prismatic crystals and starch grains were noted as a confirmation characteristic for the genuinely of this raw material in Madhuyashti Ghrita. The amount of heavy metals such arsenic, lead, mercury, cadmium, nickel, zinc, copper and chromium as well as total bacterial count and total fungal count were found to be much below their API limits. The TLC showed different characteristic spots indicating the presence of Yashtimadhu in this product. The parameters of Madhuyashti Ghrita presented in this paper may be utilized for preparing a quality monograph for this product.

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Assessment of physicochemical, microbiological, mineral and heavy metal parameters of honey

2021 ◽  
Vol 4 (1) ◽  
pp. 013-018
Author(s):  
Bello Muhammed Magaji ◽  
Bamidele Joshua Awogbemi ◽  
Agnes Yemisi Asagbra ◽  
Fatunmibi Omolara Omowumi ◽  
Femi Maroof Adams
Keyword(s):  
Bacterial Count ◽  
Total Solid ◽  
Reducing Sugar ◽  
National Standards ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Total Acidity ◽  
Mineral Analysis ◽  
Physico Chemical ◽  
Metallic Contaminants

The qualities of the honey were evaluated using the following attributes Physico-chemical, Microbiological, minerals and metallic contaminants respectively. The Physico-chemical analysis revealed a moisture content of 17.45%, Ash 0.64%, Total solid 81.25%, Fat 0.64%, Protein 0.25%, Fibre 0.03%, Total carbohydrate81.22%, Energy value of 329.5 Kcal, [email protected], Sucrose content 5.48%, Nitrogen content 0.004%, Total acidity 3.45%, Reducing sugar 61.82%, insoluble water content 0.06%, Refractive index of 1.477, and Specific gravity of 1.234 respectively. The microbiological analysis showed a total bacterial count TBC of 7x102 cfu/g, Yeast count 2x101cfu/g and Mould count 2x101cfu/g, which was within the national standards range by SON as 1x102 cfu/g, 5x101 cfu/g, and 5x101 cfu/g respectively while the Coliform count, Escherichia count, Salmonella count, Staphylococus count and Clostridium count were not detected this research. Generally, honey may contain organisms from bees, soil, air and dust that may be introduced during post-harvest handling. This is evidence that honey is well preserved against bacteria so that these organisms would not survive unfavourable conditions. The mineral analysis showed the presences of potassium{K), Calcium (Ca), Sodium (Na), Magnesium (Mg), Zink (Zn), Iron (Fe) Arsenic (As) respectively with values of 70.5, 21.0, 95.0,12.0, 1.3, 1.0, and 1.0 (Mg/100g) while Cupper and Lead were not detected.

scholarly journals Influence of Ozone on the Biochemical Composition of Birch Sap

2021 ◽  
Vol 11 (7) ◽  
pp. 2965
Author(s):  
Simona Paulikienė ◽  
Justas Mingaila ◽  
Vladas Vilimas ◽  
Edmundas Bartkevičius ◽  
Pranas Viskelis ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Biochemical Composition ◽  
Statistical Significance ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Ozone Treatment ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Total Sugars ◽  
Number Of Microorganisms

Studies have shown that ozone is a good oxidizer and a strong disinfectant. There are many uses for ozone in the food industry, but there is relatively little information about the influence of ozone on biochemical composition and the capacity to reduce the number of microorganisms in birch sap. In this study, sap was ozonated at different intervals for 5 min (O3: 0.087 ± 0.009 mg L−1), 10 min, 15 min, 20 min, 25 min, or 30 min (O3: 0.99 ± 0.09 mg L−1). The parameters of the birch sap were studied immediately after the ozone treatment as well as during storage for seven days at 2 °C and for five days at 20 °C. The parameters of ozonated birch sap were compared with the parameters of fresh sap (control). The microbiological analysis included total bacterial count, lactic acid bacterial count, and yeast and mold count. Birch sap color, pH, titratable acidity, and ºBrix values were also determined. Evaluation of monosaccharides, sucrose, total sugars, and ascorbic acid was carried out in fresh sap as well as sap ozonated for 30 min, immediately after ozonation. The results show the statistical significance of the inactivation of microorganisms after treatment in most cases. The microorganism counts gradually reduced with increasing intervals of ozone treatment. The best results were obtained after 25 and 30 min of ozonation. Ozone treatment did not significantly influence the pH, titratable acidity, or °Brix statistically. Values of monosaccharides, sucrose, total sugars, and ascorbic acid were influenced within the margin of error. Ozone had a significant influence on the chroma and hue angle.

scholarly journals The Effects of Different Concentrations of Bay Leaf Extract on Shelf Life of Preserved Scad Fish

2021 ◽  
Vol 11 (3) ◽  
pp. 431-438
Author(s):  
Pramaziyah Fuaidah ◽  
Juni Triastuti ◽  
Heru Pramono
Keyword(s):  
Shelf Life ◽  
Water Level ◽  
Leaf Extract ◽  
Antimicrobial Agents ◽  
Bacterial Count ◽  
Added Value ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Randomized Design ◽  
The Difference

Scad fish (Decapterus kurroides) is the most productive fish species. To provide the added value, fishermen can process scad fish into various forms of processed products, such as preserved fish, which extend the shelf life. In order to extend the shelf life of canned fish, natural preservatives could be used that contain antimicrobial agents, such as bay leaves. The present study aimed to determine the effects of bay leaf extract in different concentrations on the shelf life of preserved scad fish. In the present study, the completely randomized design was used as an experimental research method. The treatments given differed in terms of the concentration of the bay leaf extract. The groups were treated as the scad fish without bay leaf extract (A), scad fish soaked in 6% of bay leaf extract (B), scad fish soaked in 7% of bay leaf extract (C), scad fish soaked in 8% of bay leaf extract (D), and scad fish soaked in 9% of bay leaf extract (E). The analyzed parameters included the total plate count, pH, and water level test using Analysis of Variance (ANOVA). The supportive parameters observed included an organoleptic test. The results indicated that the lowest total bacterial count from the beginning to the end of the experiment (18 hours) occurred on treatment C (7% of bay leaf extract addition), which was 1.54 × 103 to 5.85 × 106. Regarding the water level test from the beginning to the end of the experiment, treatment A (control) was not significantly different from other treatments. The difference in the concentration of bay leaf extract on scad fish effectively inhibited the growth of bacterial colonies. In conclusion, adding bay leaf extract to scad fish could inhibit bacteria for up to 12 hours. Treatment C (7% of bay leaf extract) gave the best results since this concentration level could inhibit the bacteria on scad fish.

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