POTENSI EKSTRAK KAYU MANIS (Cinnamomum burmannii) SEBAGAI SENYAWA ANTIMIKROBIA PADA EDIBLE FILM PATI SUKUN (Artocarpus communis)

Issues about environmental damage caused by the presence of plastic-based packaging materials require the development of eco-friendly packaging materials. Breadfruit starch contains amylose which has the potential to be developed into natural packaging materials, or edible films. Another function of packaging was to protect food ingredients from damage, one of which was microbiological damage. This study aimed to determine the level of breadfruit starch to produce edible films that meet the standards and to determine the ability of cinnamon extract to inhibit the activity of tested bacteria. The study was conducted using a factorial completely randomized design with 2 factors, namely the concentration of breadfruit starch and the concentration of cinnamon. The results showed that breadfruit starch can be used at a level of 6% which will produce edible film with a tensile strength of up to 6.37 MPa and a thickness of 0.23 mm. Cinnamon extract were able to inhibit the growth of Escherichia coli and Staphylococcus aureus bacteria. Both breadfruit starch and cinnamon extract have the potential to be developed as natural ingredients in the process of making edible films.

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Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v26i1.45-55 ◽

2021 ◽

Vol 26 (1) ◽

pp. 45

Author(s):

Maria Erna Kustyawati ◽

Dian Santoso Manalu ◽

Murhadi Murhadi ◽

Ahmad Sapta Zuidar ◽

Diki Danar Tri Winanti

Keyword(s):

Shelf Life ◽

Water Content ◽

Storage Temperature ◽

Edible Films ◽

Quality Parameter ◽

Edible Film ◽

Arrhenius Model ◽

Life Estimation ◽

Randomized Design ◽

Completely Randomized Design

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.

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PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽

10.37478/agr.v12i2.307 ◽

2019 ◽

Vol 12 (2) ◽

pp. 38-43

Author(s):

Yuyun Wahyuni

Keyword(s):

Ash Content ◽

Consumer Acceptance ◽

Physical Factors ◽

Food Ingredients ◽

Randomized Design ◽

Treatment Factor ◽

Completely Randomized Design ◽

Processed Products ◽

Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

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PENGARUH JENIS BAHAN PENGEMAS TERHADAP DAYA TAHAN CABAI MERAH (Capsicum annum L.) SELAMA PENYIMPANAN DINGIN

SIMBIOSA ◽

10.33373/sim-bio.v2i1.706 ◽

2017 ◽

Vol 2 (1) ◽

Author(s):

Fenny Agustina ◽

Agam Akhmad Syaukani ◽

Fatimah Sahara

Keyword(s):

Experimental Method ◽

Cold Storage ◽

Packaging Materials ◽

Plastic Film ◽

Test Results ◽

Capsicum Annum ◽

Control Film ◽

Randomized Design ◽

Completely Randomized Design ◽

Texture Attributes

The study was conducted over two months, from March to April 2012. This study aims to analyze the influence of type of packaging materials for durability of chilli (Capsicum annum L.) during cold storage. The method used in this study is an experimental method using a completely randomized design (CRD), which consists of four types of packaging materials, namely of chilli are packed in plastic PE, PP, PS, PS + control film with a red pepper that is stored without packaging. The parameters analyzed are severe shrinkage and the organoleptic (texture, color, aroma and overall). From the test results obtained ANAVA Fhitung value of 203,869 is greater than the value Ftabel, both at the level of 5% for 3,480 and 5,990 at 1% level. For the organoleptic value of PS + plastic film gives the highest yield in each test the texture attributes of 6,678. 6,500 color, aroma and overall 6,122 and 6,722. PP plastic gives the lowest result in each test the texture attributes of 3,156, 3,556 color, aroma and overall 3,333 and 3,300, this indicates that there is a very significant effect between the type of packaging materials for durability chili during cold storage.

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UJI FITOKIMIA DAN DAYA HAMBAT EKSTRAK DAUN JUWET (Syzygium cumini) TERHADAP PERTUMBUHAN Escherichia coli DAN Staphylococcus aureus ATCC

SIMBIOSIS Journal of Biological Sciences ◽

10.24843/jsimbiosis.2017.v05.i02.p03 ◽

2017 ◽

Vol 5 (2) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Kadek Sudarmi ◽

Ida Bagus Gede Darmayasa ◽

I Ketut Muksin

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Leaf Extract ◽

Syzygium Cumini ◽

E Coli ◽

Randomized Design ◽

Test Concentration ◽

Completely Randomized Design ◽

Difference Test ◽

Test Level

Bacterial Escherichia coli dan Staphylococcus aureus ATCCis a normal flora bacteria that naturally exist human body. This bacteria may by pathogenic if it exceeds acertain limits. To prevent the disease caused, need to be overcome by using herbal ingredients one of them is juwet leaves (Syzygiumcumini).The purpose of the study was to determine wheter the extract of juwet leaf (S. cumini) can inhibited the growth of E. coli and S. aureus ATCC and to know compounds contained in juwet leaf extract (S. cumini). This research used diffusion wells methodwith 6 treatments and 4 replications. Date analysis using completely randomized design (CRD) with using ANOVA variance analysis. If the date obtained has a real difference test level at the 5% (P? 0,5) that continue with Duncan test. Concentration of the extract tested was 0%, 5%, 10%, 15%, 25% and 50%. Juwet leaf extract is able to inhibited the growth of E. coli and S. aureus ATCC which is shown by the formation of clear zone. Concentration extract leaf which is effective to inhibit E. coli and S. aureus ATCC is the concentration 50% (18,9 mm) for E. coli and (16,5 mm) for S. aureus ATCC. Screening of phytochemical test of juwet leaf extract positive containing alkaloids, phenolic, steroids and saponins. Keywords : juwet leaf extract (Syzygium cumini), Escherichia coli, Staphylococcus aureus ATCC

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Total of Escherichia coli Excreta Broiler Given Enterococcus sp. as Probiotics Candidate of Poultry

Chalaza Journal of Animal Husbandry ◽

10.31327/chalaza.v4i1.931 ◽

2019 ◽

Vol 4 (1) ◽

pp. 6-12

Author(s):

Muhammad Nur Hidayat ◽

Khaerani Kiramang ◽

Felis Gunawan

Keyword(s):

Escherichia Coli ◽

Drinking Water ◽

Digestive Tract ◽

Research Design ◽

Antimicrobial Compound ◽

Randomized Design ◽

Completely Randomized Design

The purpose of this study was to see the effect of giving Enterococcus sp. bacteria at Escherichia coli of excreta broiler. The research design used was a completely randomized design consisting of four treatments, three replications, and each replication had four broilers. The treatment given consisted of T1 (0 mL/L), T2 (1 mL/L), T3 (3 mL/L), and T4 (5 mL/L) control treatments. The number of colonies of Enterococcus sp. given through drinking water every day, namely 107 CFU / mL. The results of the study respectively showed the number of Escherichia coli in the treatment of T1 (Log 7.54 CFU/g), T2 (Log 7.53 CFU/g), T3 (Log 7.48 CFU/g), and T4 (Log 6.78 CFU/g). The colony total of Escherichia coli of broiler excreta decreases with increasing doses of Enterococcus sp. It is shown that Enterococcus sp. has an antimicrobial compound activity which can inhibit pathogen growth in broiler digestive tract so that it has the potential to be developed as a probiotic

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PENGARUH PEMBERIAN DEKOK DAUN SIRSAK, KUNYIT PUTIH, DAN DAUN KERSEN SERTA KOMBINASINYA DALAM AIR MINUM TERHADAP PERFORMANS DAN KOLESTEROL DARAH AYAM PETELUR JANTAN YANG DIINFEKSI BAKTERI ESCHERICHIA COLI

JURNAL KAJIAN VETERINER ◽

10.35508/jkv.v6i1.2213 ◽

2018 ◽

Vol 6 (1) ◽

pp. 38-55

Author(s):

Erni Ferawati Kadja ◽

J F BaleTherik ◽

Maxs U. E. Sanam

Keyword(s):

Escherichia Coli ◽

Drinking Water ◽

Body Weight ◽

Weight Gain ◽

Body Weight Gain ◽

Blood Cholesterol ◽

Feed Consumption ◽

Feed Conversion ◽

Randomized Design ◽

Completely Randomized Design

The purpose of this study was to determine the effect of soursop leaf (Annona muricata), saffron white (Curcuma mangga Val.) and cherry leaves (Muntingia calabura L.) and theirs combinations in drinking water on performances and blood cholesterol of laying roosters that infected by Escherichia coli. This study was designed using completely randomized design (CRD) with 11 treatments and 3 replications and each treatment using the 4 roosters. That obtained 33 experimental units. The treatments were the drinking water contain decoction of soursop leaves (DS), saffron white (KP) and cherry leaves (DK), and combinations were as follows: R0: without decoction of herbs (control), R1: 6% of DS decoction, R2: 6% of KP decoction, R3: 6 % of DK decoction, R4: 2% of DS decoction + 4% of KP decoction, R5: 2% of DS decoction + 4% of DK decoction, R6: 2% of KP decoction + 4% of DS decoction, R7: 2% of KP decoction + 4% of DK decoction, R8: 2% of DK decoction + 4% of DS decoction, R9: 2% of DK decoction + 4% of KP decoction, R10: 2% of DS decoction + 2% of KP decoction + 2% of DK decoction. Parameters of performance were: feed consumption, water intake, body weight gain, feed conversion. The result showed that the treatment had no effect on the performances (feed consumption, water consumption, body weight gain, feed conversion).

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Effects of alphamune G on the performance, serum and haematological parameters of Escherichia coli challenged turkey poults

Nigerian Journal of Animal Production ◽

10.51791/njap.v40i2.1137 ◽

2020 ◽

Vol 40 (2) ◽

pp. 112-121

Author(s):

S. A. Bolu ◽

M. T. Adelakun

Keyword(s):

Escherichia Coli ◽

Poor Performance ◽

Positive Control ◽

Negative Control ◽

E Coli ◽

Turkey Poults ◽

Randomized Design ◽

Completely Randomized Design ◽

Improved Performance ◽

Haematological Indices

A study was conducted to determine the response of Turkey poults to graded levels of Alphamune G (0.00+, 0.03, 0.04, 0.05, 0.06 and 0.00 %-) when challenged with Escherichia coli orally for 7 days. The graded levels were the treatments viz 0.00%+ (positive control), Alphamune G at 0.03, 0.04, 0.05, 0.06% and 0.00%- (negative control; infected without Alphamune G supplementation). Each treatment was allotted 3 replicates of 6 poults. The experiment which was conducted for 56 days employed a completely randomized design. E. coli was isolated from the intestinal digesta of a colisepticaemic chicken. 108 turkey poults were used in this study. Poults were infected with E.coli for 7 days through the drinking water and given the treatment. The performance parameters of Alphamune G supplementation were significantly affected. The cumulative weight, Feed intake and weight gain were highest for turkey poults fed 0.06% Alphamune G supplementation. These values were also directly proportional to the supplementation levels of Alphamune G. The birds given the negative treatment (0.00 %-) had relatively poor performance compared to the other treatments. The specific enzymes studied were significantly affected (p<0.05) by the treatments. ALT and AST were significantly highest for turkey poults fed the negative control. Enzyme values became optimum at 0.05% Alphamune G supplementation. At 0.06% of Alphamune G supplementation, cellular mitigations of the effects of E. coli was measurable. Urea and creatinine were not significantly (p>0.05) influenced by the treatments. Haematological indices such as WBC and specific differential counts (lymphocytes and neutrophils) were affected significantly (P<0.05) by supplemental levels of Alphamune G The Inclusion of Alphamune G at 0.06% in the diets improved performance of turkey poults when challenged with Escherichia coli.

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Toxicity of Granules of Bintaro Leaf Extract (Cerbera odollam Gaertn.) on Armyworm (Spodoptera litura Fab.)

BIOEDUKASI ◽

10.19184/bioedu.v16i1.7717 ◽

2018 ◽

pp. 15

Author(s):

Ahmad Habib Sholahuddin ◽

Wachju Subchan ◽

Jekti Prihatin

Keyword(s):

Pest Control ◽

Spodoptera Litura ◽

Leaf Extract ◽

Insect Pests ◽

Crop Productivity ◽

Environmental Damage ◽

Crop Failure ◽

Randomized Design ◽

Completely Randomized Design ◽

Chemical Pesticides

Grayak caterpillar is insect pests that become pests of various food crops. Grayak caterpillars cause a decrease in crop productivity and even crop failure if they are not controlled. Pest control using chemical pesticides has many adverse effects on the environment. To minimize the occurrence of environmental damage, then it is used pest control using vegetable insecticides. Bintaro Leaf (Cerbera odollam Gaertn.) is potential as a vegetable insecticide. The purpose of this study was to examine the toxicity of granule from Bintaro leaf extract (C. odollam Gaertn.) on armyworms (S. litura Fab.). This research was a laboratory experimental research using Completely Randomized Design (CRD). Serial concentrations used in this study were 0% (control), 0.5%, 1%, 1.5%, 2%, and 2.5%. The results of this study showed that the granules of Bintaro leaf extract (C. odollam Gaertn.) were effective in causing mortality of armyworms (S. litura Fab.) at 1.5% concentration by 60% and included in toxic category. The value of LC50-48 hour granule from Bintaro leaf extract (C. odollam Gaertn) was 1.41%. Keywords: Spodoptera litura Fab. , Granula extract of Cerbera odollam Gaertn., Vegetable Insecticide.

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Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran

Journal of Biota ◽

10.24002/biota.v18i2.392 ◽

2014 ◽

Vol 18 (2) ◽

Author(s):

Haryo Sukamdani ◽

L.M. Ekawati Purwijantiningsih ◽

F. Sinung Pranata

Keyword(s):

Staphylococcus Aureus ◽

Raw Material ◽

Plate Count ◽

Soluble Fiber ◽

Randomized Design ◽

Cereal Product ◽

Completely Randomized Design ◽

And Staphylococcus Aureus ◽

Insoluble Fiber

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brandâ€™s is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice branâ€™sAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

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Development and Characterization of Biobased Alginate/Glycerol/Virgin Coconut Oil as Biodegradable Packaging

E3S Web of Conferences ◽

10.1051/e3sconf/202014703016 ◽

2020 ◽

Vol 147 ◽

pp. 03016

Author(s):

Adinda Dwi Putri Marismandani ◽

Amir Husni

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Transmission Rate ◽

Coconut Oil ◽

Edible Films ◽

Edible Film ◽

Packaging Materials ◽

Water Vapor Transmission Rate ◽

Virgin Coconut Oil ◽

Water Vapor Transmission

Plastics are widely used as packaging materials but can cause environmental problems because they are not easily degraded. Therefore, it was necessary to find alternative packaging materials that were easily degraded, including edible film. The main raw materials for edible film were alginate and plasticizers including glycerol and virgin coconut oil (VCO). The aims of this study were to determine the characteristics of edible films composed of alginate, glycerol and VCO and to determine the best concentration of alginate in edible films. The study was carried out through the manufacture of edible films composed of alginates at various concentrations (2, 3, 4, 5 and 6%), 10% glycerol and 0.01% VCO. The characteristics observed included thickness, tensile strength, elongation, solubility, and water vapor transmission rate (WVTR). The results showed that increasing the concentration of alginate increased the thickness, tensile strength, and elongation of edible films but reduced the solubility and WVTR of edible films. The best alginate concentration was 4% with the following characteristics: thickness, 0.12±0.01 mm; tensile strength, 1.59±0.12 MPa; elongation, 48.73±1.97%; solubility, 92.07±0.57%; and WVTR, 49.18±0.59 g/m2.24 hours. The various alginate concentrations significantly affected the thickness, tensile strength, elongation, and water vapor transmission rate of the edible film produced.

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