scholarly journals KAJIAN MUTU DAN DAYA SIMPAN DENDENG UDANG PUTIH (Penaeus merguensis) SELAMA PENGEMASAN DAN PENYIMPANAN SUHU RUANG

AGROINTEK ◽  
2021 ◽  
Vol 15 (2) ◽  
pp. 608-616
Author(s):  
Yulia Delviani ◽  
Susi Lestari ◽  
Shanti Dwita Lestari ◽  
Sherly Ridhowati
Keyword(s):  
Room Temperature ◽  
White Shrimp ◽  
Plate Count ◽  
Total Volatile ◽  
Paired Sample ◽  
Total Plate Count ◽  
Average Water ◽  
Storage Times ◽  
And Storage ◽  
Total Yeast

The white shrimp (Penaeus merguensis)is abundant in Indonesia which could be made the jerky product to increase its shelflife. This study was aimed to determine the quality and shelflife of vacuum and non- vacuum  packed white shrimp jerky stored at room temperature. And,  the packed of white shrimp jerky was stored at room temperature for 0, 3, 6 and 9 days. The data obtained were analyzed using paired sample t-test. The condition of packaging had affected the quality and storage times for this jerky. The average water content  value was 23,01% (dry basis,db) for all the treatments. For 9 days, the TVB-N (total volatile based- nitrogen) and TPC (total plate count) were 22,41% mgN/100g and 3,27 log CFU/g (vacuum packed), then 26,52 mgN/100g and 6.12 log CFU/g (non-vacuum packed), respectively. During storage,  total yeast and fungi, as well as  aw (activity water), have increased. The vacuum- packaged white shrimp jerky was the best option for storing this product, and it has a shelflife of up to 9.

scholarly journals KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

2016 ◽  
Vol 4 (2) ◽  
pp. 85
Author(s):  
Margani Luyuani Rohana ◽  
Siegfried Berhimpon ◽  
Joyce CV Palenewen
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Experimental Method ◽  
Room Temperature ◽  
Plate Count ◽  
E Coli ◽  
Existing Problems ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

scholarly journals Methyl Red Indicator on Smart Packaging as a Freshness Sensor for Tilapia Fillets

2019 ◽  
pp. 1-9
Author(s):  
Kinanthi Ayu Sariningsih ◽  
Iis Rostini ◽  
Kiki Haetami
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Methyl Red ◽  
Total Volatile ◽  
Film Sensor ◽  
Smart Packaging ◽  
Color Changes ◽  
Total Plate Count ◽  
Tilapia Fillets

This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The parameters observed were pH values, total plate count (TPC) and total volatile base nitrogen (TVBN). The results of this research indicate that the response of the film label consists of several concentrations of methyl red namely control (0%); 0.05%; 0.5% and 1%. The best results from film sensor label response is 0.05% Methyl red concentration in detecting the freshness of tilapia fillets and showed the most rapid response to changing the color of the label at the observation of the 7th hours during storage of 10 hours with 8 times the observation time. The freshness of tilapia fillets has decreased quality with changes in pH that tend to fluctuate ie the pH has decreased and then rose again as the color changes are indicated by the film label from yellow to reddish-orange. Total volatile base nitrogen (TVBN) and total plate count (TPC) during the observation showed a trend towards the same graph results, namely, the longer shelf life will increase the decrease in freshness quality of tilapia fillets with marked decay. Therefore, the freshness level of tilapia fillets can be determined by the smart packaging sensor methyl red indicator label at room temperature storage (± 25ºC).

Effect of extracted seaweed with ice, Caulerpa racemosa, in different concentrations of the quality of scad fish (Decapterus sp.)

2013 ◽  
Vol 1 (2) ◽  
pp. 149
Author(s):  
Saul A Serpara ◽  
I K Suwetja ◽  
S Berhimpon ◽  
Roike I Montolalu
Keyword(s):  
Storage Time ◽  
Seaweed Extract ◽  
Plate Count ◽  
Total Volatile ◽  
Caulerpa Racemosa ◽  
Ph Values ◽  
Total Plate Count ◽  
Ice Concentration ◽  
And Storage

This research aims to determine the effect of Caulerpa racemosa seaweed extract-ice to the quality of scad fish  (Decapterus spp.). The quality was measured by Total Volatile Bases (TVB-N), pH, and Total Plate Count (TPC), using 2 (two) treatments: seaweed extract concentration ( 75%, 50%, 25%, and 0%) and storage time (0, 5, 10, 15, and 20 days). The results showed that the TVB-N values ranged from 28.98 mg N/100 g (extract conc. 75%) to 34.34 mg N/100 g (extract conc. 0%) for the 20 days. The highest pH values for 20 days were obtained by concentration  0% i.e. 6.39, followed by 50% (6.34), 25% (6.31) and 75% (6.25). The highest TPC value at the 20th day was 8.1 x 106 cfu/g for 0% and the lowest was 3.1 x 103 cfu/g for 75%. Analysis of variance showed that the interaction of Caulerpa racemosa seaweed extract ice concentration and storage time has a significant effect on TVB-N, pH, and TPC value of scad fish. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan es ekstrak rumput laut Caulerpa racemosa terhadap mutu ikan layang (Decapterus sp.), melalui uji Total Volatile Base (TVB-N), pH, dan Total Plate Count (TPC) dengan menggunakan dua perlakuan yaitu persentase ekstrak rumput laut (A): 75%, 50%, 25%, 0% dan lama penyimpanan (B): 0 hari, 5 hari, 10 hari, 15 hari, dan 20 hari. Nilai TVB-N berkisar antara 28,98 mg N/100 g (75%) sampai 34,34 mg N/100 g (0%) pada hari ke-20. Nilai pH tertinggi pada hari ke-20 diperoleh dengan perlakuan es ekstrak rumput laut 0% yaitu 6,39, diikuti dengan perlakuan 50% (6,34), 25% (6,31), dan 75% (6,25). Nilai TPC ikan layang tertinggi pada hari ke-20 adalah 8,1 x 106 cfu/g dengan perlakuan 0% es ekstrak rumput laut dan terendah yaitu 3,1 x 103 cfu/g pada perlakuan es ekstrak rumput laut 75%. Analisis sidik ragam memperlihatkan bahwa nilai TVB-N, pH, dan TPC menggunakan persentase es ekstrak rumput laut dan lama penyimpanan serta interaksi antara keduanya memberikan pengaruh yang sangat nyata.

scholarly journals Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 11 (1) ◽  
pp. 7605-7613
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Total Volatile ◽  
Total Plate Count ◽  
Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Penggunaan Edible Film yang Ditambahkan Ekstrak Purun Tikus (Eleocharis dulcis) pada Pempek yang Disimpan pada Suhu Ruang

2020 ◽  
Vol 23 (1) ◽  
pp. 186-195
Author(s):  
Ace Baehaki ◽  
Shanti Dwita Lestari ◽  
Lisa Violita
Keyword(s):  
Edible Film ◽  
Plate Count ◽  
Total Volatile ◽  
Total Plate Count

Edible film adalah lapisan tipis yang terbuat dari bahan yang dapat dimakan, digunakan sebagai pelapis permukaan komponen makanan. Penambahan ekstrak bahan tertentu bertujuan agar edible film yang dihasilkan memilki aktivitas bioaktif tertentu misalnya aktivitas antibakteri yang dapat meningkatkan umur simpan bahan makanan. Tujuan penelitian ini untuk menentukan pengaruh penggunaan edible film dengan penambahan ekstrak purun tikus pada pempek yang disimpan pada suhu ruang. Perlakuan yang digunakan yaitu konsentrasi ekstrak purun tikus. Parameter penelitian ini meliputi analisis kimia (kadar air dan total volatile base-nitrogen), analisis mikrobiologi (total plate count dan kapang khamir), serta analisis sensori (penampakan, aroma, dan tekstur). Hasil penelitian menunjukkan penambahan ekstrak purun tikus pada edible film memberikan pengaruh nyata terhadap nilai kadar air (48,98-54,89%), total plate count (2,33-6,63 log cfu/g), dan total volatile base-nitrogen (7,05-25,88 mg/100g) selama penyimpanan, tetapi tidak berpengaruh nyata terhadap nilai kapang dan khamir. Analisis sensori menunjukkan bahwa penambahan ekstrak purun tikus berpengaruh tidak nyata terhadap aroma pempek dan berpengaruh nyata terhadap tekstur dan kenampakan pempek.

The Effect of Physical Conditions on the Transportation of Peripheral Blood Progenitor (PBPC) Products.

Blood ◽  
2008 ◽  
Vol 112 (11) ◽  
pp. 2315-2315
Author(s):  
Jan Jansen ◽  
Pamela L Nolan ◽  
Margaret I Reeves ◽  
Luke Paul Akard ◽  
James M. Thompson ◽  
...  
Keyword(s):  
Trypan Blue ◽  
Room Temperature ◽  
Trypan Blue Exclusion ◽  
Physical Conditions ◽  
Cd34 Cells ◽  
Wide Range ◽  
Duration Of Storage ◽  
Higher Temperature ◽  
Storage Times ◽  
And Storage

Abstract The viability of transported PBPC products has not been studied extensively. Commonly, PBPC products are transported at a concentration of >200 x109/l in containers with −20oC ice packs. Continuous temperature monitoring has shown that the temperatures of these products stays at <10oC for less than 24 hours and reaches room temperature by 48 hours. Samples of freshly collected PBPC from 12 allogeneic donors were studied for various viability parameters during storage for up to 96 hours. The effects of storage time, concentration of cells, temperature, and storage in gas-permeable bags were studied. Trypan-blue exclusion and double fluorescence for 7-AAD and CD34 were used for viability assessment. Over a wide range of temperatures and storage times, the viable CD34+ assay was more sensitive to damage than trypan-blue exclusion (mean Δ 10.7%, p<0.0001 in paired t-test). The viable CD34+ assay was routinely used in parallel with CFU-GM cultures. No difference in survival of viable CD34+ cells or CFU-GM was found whether cells were incubated for 48hr in test-tubes or in gas-permeable bags. When cells at 200 x 109/l were incubated for 48hr at room temperature, the mean viability decreased to 19% and 6% of starting values of viable CD34+ cells and CFU-GM, respectively. Serial dilution to 25 x 109/l improved the survival to 81% and 51% respectively. Similarly, incubation at lower temperatures led to better survival of CD34+ cells and CFU-GM: 67% and 18% at 17oC, 80% and 50% at 13oC, and 95% and 86% at 4oC. At 200 x109/l and 22oC the survivals of CD34+ cells and CFU-GM were 74% and 21% at 24hr, 19% and 7% at 48hr, 7% and 6% at 72hr, and 3% and 13% at 96hr. The effects of concentration, temperature and duration of storage were all significant (p<0.05). Transportation at 4oC leads to the best survival of CD34+ cells and CFU-GM, in particular at a low concentration. If transportation at a slightly higher temperature is necessary, dilution of the PBPC product will enhance the survival of CD34+ cells and CFU-GM. Proliferative assays such as CFU-GM appear the most sensitive parameters of PBPC survival, and should be included in the validation process of PBPC transportation.

scholarly journals Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

2020 ◽  
Vol 12 (2) ◽  
pp. 315
Author(s):  
Dyah Ayu Rakhmayeni ◽  
Tatty Yuniarti ◽  
Sukarno Sukarno
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Fish Products ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Quality Degradation ◽  
Total Plate Count ◽  
Different Temperatures

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

scholarly journals PENGARUH PENGGUNAAN ASAM ASETAT DAN EDIBLE COATING EKSTRAK BAWANG PUTIH TERHADAP KUALITAS FILLET IKAN NILA MERAH (Oreochromis niloticus) SELAMA PENYIMPANAN SUHU DINGIN

2016 ◽  
Vol 9 (1) ◽  
Author(s):  
Muhammad Luqman Al Hakim ◽  
Rofandi Hartanto ◽  
Edhi Nurhartadi
Keyword(s):  
Oreochromis Niloticus ◽  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Total Volatile ◽  
Total Plate Count

<p>Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih pada edible coating dan penggunaan pengawet asam asetat terhadap kualitas dan umur simpan fillet ikan nila merah selama penyimpanan suhu dingin dan mengetahui konsentrasi ekstrak bawang putih pada edible coating dan konsentrasi asam asetat yang terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu variasi konsentrasi asam asetat dan ekstrak bawang putih. Penelitian ini terbagi menjadi dua bagian yaitu penentuan konsentrasi ekstrak bawang putih yang ditambahkan pada edible coating dan pengujian kesegaran daging ikan dengan uji TPC (Total Plate Count), pH, kadar air, TBA (Thiobarbituric Acid), TVB (Total Volatile Base), dan warna (chromameter) selama 12 hari yang diuji pada hari ke-0, 4, 8, dan 12. Hasil penelitian menunjukkan bahwa konsentrasi hambat minimum (KHM) ekstrak bawang putih adalah 20% dan konsentrasi tertinggi yang masih diterima oleh panelis adalah 30%. Perendaman fillet ikan nila merah dalam asam asetat dan pelapisan edible coating ekstrak bawang putih dapat menghambat kerusakan fisik, kimia, dan mikrobiologis sampai hari ke-8 pada suhu penyimpanan 4±1ºC. Perlakuan terbaik adalah asam asetat dengan konsentrasi 1% dan ekstrak bawang putih 20%.<br />Kata Kunci : asam asetat, edible coating, ekstrak bawang putih, nila merah, suhu rendah</p>

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