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

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.

scholarly journals Microbial contamination in smoked tuna at traditional market of Tobelo, North Halmahera, Indonesia

2018 ◽  
Vol 2 (1) ◽  
pp. 17
Author(s):  
Febrina Olivia Akerina
Keyword(s):  
Escherichia Coli ◽  
Microbial Contamination ◽  
National Standard ◽  
Plate Count ◽  
Total Plate Count ◽  
Traditional Market

Smoked tuna is one of traditional fisheries product in Tobelo, North Halmahera. Tobelos people like this product because of its smoke taste. In Tobelo, there are many producer who sell this product, but information about its quality was unknown. In this research, the researcher wants to know about microbiology aspect of smoked tuna from three traditional market in Tobelo. The result of this research showed that Total Plate Count (TPC) value was from 7,5x1015,35x102 APM/g; smoked tuna from modern Market showed the highest Staphulococcus sp. colony at 1,3x103 CFU/g. colony of Salmonella sp. showed negative value for three different market. The highest fungy colony was 2,5x101 CFU/g from Gotong royong Market, for Escherichia coli analysis, smoked tuna from Gotong Royong Market showed high value at 23 CFU/g, it was exceed Indonesia National Standard.

scholarly journals CEMARAN Staphylococcus aureus PADA DAGING SAPI YANG DIPASARKAN DI PASAR TRADISIONAL KOTA BANDA ACEH (Staphylococcus aureus Contamination in Beef from Traditional Markets in Banda Aceh)

2015 ◽  
Vol 9 (2) ◽  
Author(s):  
Jhon Leo Danubrata ◽  
Fakhrurrazi Fakhrurrazi ◽  
Maryulia Dewi ◽  
Sulasmi Sulasmi ◽  
Faisal Jamin ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
National Standard ◽  
Traditional Markets ◽  
Traditional Market ◽  
Colony Counter ◽  
Banda Aceh

This research aimed to determine the total amount of Staphylococcus aureus (S. aureus) contamination in beef sold in traditional market in Banda Aceh. Total of 16 beef samples were used in this research, 2 samples from Beurawe market, 10 samples from Peunayong market, and 4 samples from Seutui market. Samples were cultured on manitol salt agar. The number of S. aureus colonies was calculated using colony counter, and the result was compared to the limit of microbial contamination based on Indonesian National Standard (SNI). The result of this research showed that the highest level of S. aureus contamination was derived from Beurawe market. It is concluded that all beef sold by seller from traditional market in Banda Aceh were contaminated by S. aureus.Key words: Staphylococcus aureus, meat, traditional market, number of contamination

scholarly journals Commercial Powder and Ready-to-use Enteral Nutriton had better Accuracy in Energy and Macronutrients Content Compared to Homebrew.

2018 ◽  
Vol 1 (2) ◽  
pp. 73
Author(s):  
Luciana Budiati Sutanto ◽  
Saptawati Bardosono ◽  
Stella Evangeline Bela
Keyword(s):  
Staphylococcus Aureus ◽  
Enteral Nutrition ◽  
Comparative Study ◽  
Microbial Contamination ◽  
Plate Count ◽  
Evidence Based ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Enteral Formula ◽  
And Staphylococcus Aureus

Background and Objective In Indonesia, homebrew, commercial powder and ready-to-use enteral formula have been used in hospital and at home. However, the decision to choose enteral formula is influenced by various things and often does not based on evidence-based practice. This study aims to compare macronutrient accuracy and microbial contamination status of homebrew, commercial powder and ready-to-use enteral formula. Furthermore, this result was expected to become a reference in deciding the enteral formula to use..Methods The design was a cross sectional comparative study. We collected 63 enteral nutrition samples from 7 different ICUs, wards and homes, in Jakarta from April to June 2012.  Macronutrient accuracy was assessed by comparing energy, carbohydrate, protein and fat to their nutritional fact labels. The macronutrient accuracy was considered to be good if the deviation was <10% and bad if >10%. Microbial contamination was considered to be acceptable if the contamination in enteral formula by coliform was <3 MPN/mL, total plate count (TPC) <10 CFU/mL, and Staphylococcus aureus < 10 CFU/mL. Results Homebrew had bad accuracy in calorie, carbohydrate and fat; commercial powder enteral formula had slightly bad accuracy in fat; ready-to-use enteral formula had bad accuracy in carbohydrate and fat. There was no sample contaminated by Staphylococcus aureus.  Contamination by coliform and TPC was most acceptable in ready-to-use enteral formula than others, and the least in homebrew. Conclusions Commercial and ready-to-use enteral nutrition are more acceptable than homebrew in macronutrients accuracy and microbial contamination status.

scholarly journals Estimation of Microbial Contamination in Fresh and Commercial Fruit Juices: A Comparative Study

2021 ◽  
pp. 145-153
Author(s):  
Vanessa James ◽  
Hiral Panchal
Keyword(s):  
Staphylococcus Aureus ◽  
Microbial Contamination ◽  
Fruit Juice ◽  
Aloe Vera ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Plate Count ◽  
Human Consumption ◽  
Coliform Count ◽  
Total Plate Count

Aim and Objective: The objective of the present study is to determine microbial contamination in fresh and packaged commercial fruit juices (including a combination of Aloe vera with fruit juices) available in the Ahmedabad city of Gujarat, India. Materials and Methods: Seventeen samples were collected from various parts of the city which includes 9 commercial fruit juice samples and 8 street vended fresh fruit juice samples. Samples were examined for Total plate count, Yeast and mould count, coliform count, Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, Enterobacteriaceae, Listeria monocytogens and Vibrio Cholerae. Results: Commercial fruit juices do not exceed the FSSAI standards for fruit juices and are free of harmful pathogens making themsafe for human consumption. Street vended fresh fruit juice samples exceedthe FSSAI limit for Total Plate count, Yeast and mould count and Coliform count. Street vended Fresh fruit juices demonstratethepresence of Ecoli, Salmonella and Staphylococcus aureus in 75% (6/8) samples. Enterobacteriaceae were identified in street vended fruit juices which exceeds the FSSAI standard limit. Conclusion: The study demonstrates that commercial fruit juices were safe for human consumption but fresh juices showed significant microbial growth and harmful pathogens which must be controlled to ensure consumer’s safety and health. However regular monitoring of commercial and fresh fruit juices is recommended to avoid food borne illness resulting from pathogens encountered in the study.

Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat

2020 ◽  
Vol 6 (1) ◽  
pp. 087
Author(s):  
Rosy Hutami ◽  
M Fakih Kurniawan ◽  
Henna Khoerunnisa
Keyword(s):  
Content Analysis ◽  
Microbial Contamination ◽  
Atomic Absorption Spectrophotometry ◽  
Plate Count ◽  
Traffic Jam ◽  
Absorption Spectrophotometry ◽  
Traffic Jams ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Aas Method

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

scholarly journals Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

2014 ◽  
Vol 30 (1) ◽  
Author(s):  
Hendy Firmanto
Keyword(s):  
Microbial Contamination ◽  
Microbial Population ◽  
Plate Count ◽  
Cocoa Bean ◽  
Contamination Level ◽  
Cocoa Beans ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Plate Count Method ◽  
Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

scholarly journals Uji Total Plate Count (TPC) Bakteri Pada Minuman Teh Poci Homemade di Gampong Batoh Banda Aceh

2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Yuni Dewi Safrida ◽  
Hardiana Hardiana ◽  
Mauliyana Mauliyana
Keyword(s):  
Random Sampling ◽  
Microbial Contamination ◽  
Plate Count ◽  
Total Plate Count ◽  
Hygienic Quality ◽  
Experimental Laboratory ◽  
Banda Aceh

Poci tea is a favorite beverage produced by household industry. Considering its hygienic quality so that it is not contaminated by microbes seems to be an important factor. This study aims to determine the level of microbial contamination in Poci tea produced by household retailers in Batoh, Banda Aceh. This study was conducted at the Pharmacy Laboratory, Academy of Pharmacy and Food Analysts (AKAFARMA) Banda Aceh from 8  to 12 June 2020. The method of this study is    a quantitative experimental laboratory with Total Plate Count (TPC). The samples of this study are seven Poci tea  obtained from Batoh retailers selected by random sampling. The results showed that the seven Poci teas samples were contaminated  microbes, i.e ALMK with a TPC value of 4x103 colonies / ml, AMK with a TPC value of 4x103 colonies / ml, HFK with a TPC value of 2x103 colonies / ml, JLM with a TPC value of 3x103 colonies / ml, KUCB with a TPC value of 4x103 colonies / ml, MHFK with a TPC value of 4x103 colonies / ml, and MHZZ with a TPC value of 2x103 colonies / ml. In conclusion, the seven Poci tea samples sold in Batoh have TPC values that are not permitted by the Regulation of the Head of RI POM No. 16 of 2016. Therefore, this poci tea is not recommended for consumption.

scholarly journals KARAKTERISTIK BAKTERI ASAM LAKTAT YANG DIISOLASI DARI SUSU KUDA SUMBA

2019 ◽  
Vol 7 (1) ◽  
pp. 85-92
Author(s):  
Annytha Detha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selective Medium ◽  
Plate Count ◽  
Gram Positive ◽  
Negative Results ◽  
Gram Staining ◽  
Total Plate Count ◽  
Agar Media ◽  
Veterinary Laboratory

The purpose of this study was to isolate and identify the lactic acid bacteria found in Sumba mares milk. This research will be carried out from September to November 2017 at the Veterinary Laboratory of the Livestock Service Office of East Nusa Tenggara Province. The research stages are isolation of lactic acid bacteria from Sumba mares milk by growing lactic acid bacteria on MRS agar media, and identifying lactic acid bacteria with gram staining, catalase test, motility test, and total plate count testing. Based on the results of the study, the presence of lactic acid bacteria originating from Sumba mares milk was characterized by the presence of colonies of lactic acid bacteria from Sumba mares milk which grew on MRS media agar as a selective medium for lactic acid bacteria. Based on the results of testing the characteristics of lactic acid bacteria Sumba mares milk has Gram positive, the negative results in the catalase test are characterized by not forming gas bubbles when the bacteria are added with H2O2. Based on the motility test obtained negative results or bacteria are non-motile and the number of lactic acid bacteria that can be a total picture of lactic acid bacteria that exist in Sumba mares milk in milliliter of milk. The conclusion are lactic acid bacteria isolated from Sumba mares milk has characteristic as Gram positive, basil or stem shaped, negative catalase and non motile, and has a total lactic acid bacteria of 3.5 x 108 cfu/ml (est).      

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