scholarly journals Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8°C

2021 ◽  
Vol 4 (1) ◽  
pp. 8-17
Author(s):  
Mulia Winirsya Apriliyani ◽  
Abdul Manab ◽  
Premy Puspitawati Rahayu ◽  
Miftahul Jannah ◽  
Puput Nurul Hidayah ◽  
...  
Keyword(s):  
Storage Time ◽  
Edible Coating ◽  
Plate Count ◽  
Broiler Meat ◽  
E Coli ◽  
Randomized Design ◽  
Microbiological Characteristics ◽  
Materials Used ◽  
Physical And Chemical

Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied.

scholarly journals The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Sri Mukodiningsih ◽  
Retno Iswarin Pujaningsih ◽  
Resniati Resniati ◽  
Andriyani Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Microbiological Quality ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

   The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

scholarly journals Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

2020 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Dwi Pramsiska ◽  
Noor Harini ◽  
Sri Winarsih ◽  
Hanif Alamudin Manshur
Keyword(s):  
Design Method ◽  
Edible Coating ◽  
Plate Count ◽  
Treatment Level ◽  
Edible Coatings ◽  
Total Plate Count ◽  
Randomized Design ◽  
Two Factors ◽  
Level 1

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

2014 ◽  
Vol 6 (4) ◽  
pp. 478-482
Author(s):  
Razieh VALIASILL ◽  
Majid AZIZI ◽  
Maasome BAHREINI ◽  
Hossein AROUIE
Keyword(s):  
Medicinal Plants ◽  
Pathogenic Bacteria ◽  
Agar Medium ◽  
Total Count ◽  
Plate Count ◽  
Microbial Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

scholarly journals The Existence test of Salmonella thypii and Eschericia coli of Corn Ice at Padang Bulan’s Traditional Market, Medan

2020 ◽  
Vol 6 (1) ◽  
pp. 96-102
Author(s):  
Toberni S. Situmorang
Keyword(s):  
Plate Count ◽  
Gram Negative Bacteria ◽  
Food Hygiene ◽  
E Coli ◽  
Gram Staining ◽  
Hygiene Factors ◽  
Existence Test ◽  
Descriptive Method ◽  
Total Bacteria

Food hygiene is an important factor to protect ourselves from the contamination of germs and bacteria that enter through these food intermediaries. Food contaminated by bacteria will cause disease and can cause death if not treated immediately. Common bacteria that contaminate food are Salmonella thypii and Eschericia coli. Both types of bacteria are a group of gram-negative bacteria in the form of bacilli. This study aims to analyze and identify the bacteria S. thypii and E. coli found in corn ice samples. The study was conducted with a descriptive method by conducting a bacteriological examination to determine the quality of sample cleanliness. There are 3 stages in this study, the first stage is calculation of amount of total bacteria (total plate count), analysis of S. thypii and E. coli bacteria and identification with Gram staining. The results showed 40% of samples tested is positive for S. thypii and 60% for E. coli. The largest amount of total bacteria was shown by samples 1 and 3, which were 78 cfu and 52 cfu, respectively. The presence of S. thypii and E. coli bacteria in the sample is thought to be due to poor hygiene factors in the processing of the drink

scholarly journals Evaluasi Penggunaan Silica+® sebagai Feed Additive terhadap Metabolisme Mineral, Status Kesehatan dan Kualitas Ekskreta Broiler

2017 ◽  
Vol 41 (3) ◽  
pp. 285
Author(s):  
Gusma Gama Maradon ◽  
Sumiati Sumiati ◽  
Rita Mutia ◽  
Wiwin Winarsih
Keyword(s):  
Health Status ◽  
Mineral Metabolism ◽  
Feed Additive ◽  
Blood Profile ◽  
E Coli ◽  
Tibia Bone ◽  
Randomized Design ◽  
Zn Content ◽  
High Nutrient

This study aimed to evaluate dietary inclusion of silica+® on mineral metabolism, health status and excreta quality of broilers. This study used a completely randomized design (CRD) with 6 treatments and 6 replications (40 birds of each). The treatments were high nutrient diet (T1), T1 + silica+® 200 ppm (T2), low nutrient diet (T3), T3 + silica+® 200 ppm (T4), feed contain local feedstuff (rice bran) (T5), T5 + silica+® 200 ppm (T6). Parameters measured were minerals consumption, minerals retention, mineral content of the tibia, blood profile (erythrocytes, hemoglobin, hematocrit, leukocytes, differentiation of leukocytes and ratio H/L) and excreta quality (pH, water content and ammonia). The results showed that using silika+® 200 ppm increased (P <0.05) mineral consumption and excretion in low nutrient diet (T4), lowered (P <0.05) retention of Ca and Zn in high nutrient diet (T2), lowered (P<0.05) retention of Zn in low nutrient diet (T2), increased (P<0.05) Ca content in tibia bone in high nutrient diet (T2), increased Ca and Zn content in the tibia (P <0.05) in feed contain ricebran (T6), decreased the amount of fecal NH3 (P <0.05) in feed contain ricebran (T6), lowered E. coli in high nutriet diet (T2) and feed contain ricebran (T6). The conclusion of this study that silica+® could be used as feed additive to increase Ca and Zn deposition in tibia bone, lowering fecal NH3, lowering E. coli in ileum withouth any effect to the health status of broilers.

scholarly journals The Effect of Various Additive Materials on Physical Quality and Silase Chemical Rice Chemistry (Zea mays.L)

2020 ◽  
Vol 19 (2) ◽  
pp. 6
Author(s):  
Marselinus Banu ◽  
Hery Supratman ◽  
Yuli Astuti Hidayati
Keyword(s):  
Quality Data ◽  
Chemical Quality ◽  
Corn Straw ◽  
Cassava Flour ◽  
Physical Quality ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Additive Materials ◽  
Physical And Chemical

Purpose of this study was to determine the extent from the influence of various additives on the physical and chemical quality of silage of corn straw (Zea mays. L). This study was carried out using the experimental method and Completely Randomized Design (CRD) with 4 treatments consisting of P0: corn straw silage without additives, P1: corn straw silage + 0.5% Heryaki powder, P2: corn straw silage + 5% cassava flour and P3: corn straw silage + 5% sago flour and 5 replications. Data on physical quality (odor, color and texture) were analyzed descriptively while chemical quality data (pH and ammonia were analyzed using ANOVA variance, followed by Duncan's Multiple Distance Test. Giving additives of Heryaki powder, cassava flour and sago flour showed good results on the physical quality of corn straw silage (sour smell, brownish green and texture does not clot) and has a significant effect on honey and ammonia.

scholarly journals Pengaruh Edible Coating dari Kitosan dengan Konsentrasi Berbeda Terhadap Keumamah selama Masa Penyimpanan

2019 ◽  
Vol 4 (1) ◽  
pp. 538-546
Author(s):  
Sifa' Fauziyani ◽  
Fahrizal Fahrizal ◽  
Anshar Patria
Keyword(s):  
Thiobarbituric Acid ◽  
Edible Coating ◽  
Plate Count ◽  
Tuna Fish ◽  
Penicillium Sp ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Primary Substance ◽  
Long Storage

Abstrak. Keumamah (ikan kayu) merupakan makanan tradisional khas Aceh yang dibuat dari ikan tuna.Tetapi ikan kayu (keumamah) tersebut tidak dikemas, yang menyebabkan ikan kayu (keumamah) cepat terserangbakteri dan pertumbuhan jamur jenis Penicillium sp. Untuk itu diperlukan alternatif pengawet alami dalampenelitian ini yaitu kitosan yang berasal dari cangkang kulit udang sebagai bahan dasar pembuatan ediblecoating. Tujuan penelitian ini adalah untuk mengetahui konsentrasi kitosan terbaik sebagai edible coating untukmemperpanjang masa simpan keumamah pada suhu ruang. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah konsentrasi Kitosan (K) yaitu K0 = 0%kontrol, K2 = 1% Kitosan, K2 = 2% kitosan. Faktor kedua adalah lama penimpanan (P) yaitu P1 =4 minggu,P2= 6 minggu, dan P3=8 minggu. Nilai a w yang dihasilkan pada penelitian ini 0,65, kadar air 4,35%, totalmikroba 7,51 cfu ml/gram, TBA 0,25 manoldehida/gram, kadar protein 36,79%, dan organoleptik tekstur 2,48.Perbedaan konsentrasi kitosan pada keumamah berpengaruh sangat nyata terhadap a w , dan lama penyimpananberpengaruh nyata terhadap kadar air, total mikroba, Thiobarbituric Acid (TBA), analisis protein, danorganoleptik deskriptif aroma . Berpengaruh nyata terhadap nilai organoleptik warna. Dan tidak berpengaruhnyata terhadap uji organoletik tekstur serta tidak terdapatnya bakteri E.coli pada keumamah berkonsentrasikitosan. Pada keumamah konsentrasi terbaik di tunjukkan pada konsentrasi 1% dan 2%.Abstract. Keumamah (wooden fish) is Acehnese traditional food made from tuna fish. But, tradisionalkeumamah was unpackaged, this caused easily attacked by pest and growth penicillium sp. Natural preservativeneeded in this study is chitosan shrimps skin shells as primary substance to make edible coating. The objective ofthis study is to obtain the best chitosan concretations as edible coating to extend keumamah shelf life in roomtemperature. This study used completely randomized design consisting of 2 factors. First factor is chitosanconsentration (K) K0=0% control, K1=1% Chitosan, K2=2% Chitosan. Second factor is long storage (P) P1= 4weaks, P2= 6 weaks, P3= 8 weaks. A w produced in this study is 0,65, moisture 4,35, total plate count 7,51, TBA,0,25 manoldehida/gram, Protein 36,79%, and organoleptic test texture 2,48. The difference of chitosanconsentration in keumamah influenced significantly to a w , and long storage influenced to moisture, TotalPlate Count (TPC), and fragrance and texture organoleptic and not influenced to Thiobarbituric Acid (TBA) andE. coli bacteria not found in keumamah coated by edible coating.

scholarly journals The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality

2011 ◽  
Vol 9 (1) ◽  
pp. 26-32
Author(s):  
AVE SONIA RAHMAN ◽  
TJAHJADI PURWOKO ◽  
ESTU RETNANINGTYAS NUGRAHENI
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Morinda Citrifolia ◽  
Plate Count ◽  
Dilution Method ◽  
Beef Quality ◽  
Fresh Meat ◽  
Randomized Design ◽  
Ethanol Extracts ◽  
And Storage

Rahman AS, Purwoko T, Nugraheni ER. 2011. The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality. Biofarmasi 9: 26-32. The high protein content of beef makes it easy to get a contamination caused by an activity of bacteria. The use of formalin as a preservative substance especially for beef can make a damage to health, so it is required to find preservative substances as alternative to substitute formalin. Mengkudu (Morinda citrifolia L.) has antibacteria compounds to the decompose bacteria of beef, so mengkudu fruit can be one of natural preservative substance alternatives, especially for beef. The purposes of this research were to determine the influence of ethanol extracts concentration of mengkudu fruit and a storage-time effect toward bacteria amount, and to determine the concentration that had a same activity with formalin to combate the replication of bacteria. This research used two-way completely randomized design. The samples were fresh meat beef that be submerged in mengkudu extract with concentrations of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% and formalin 1% as a comparator. After that, the beef was storaged in a room temperature during 16 hours, and every 4 hours it was tested for water content, pH value, beef temperature and a total plate count (TPC) test with a dilution method, and then the number of bacteria colonies with the limit of the bacteria amount of the beef to consume might not be more than 1x104 CFU/gram. The data were analyzed by ANOVA. If there was a significance, it would be continued by a DMRT test with an error rate 5%. The research results showed that all extracts concentration of mengkudu fruit and storage-time gave a significant effect (p<0.05) toward bacteria amount. The concentration of 100% had the same activity with formalin to combate the replication of bacteria among 16 hours storage time.

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