scholarly journals Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii)

2021 ◽  
Vol 4 (2) ◽  
pp. 117-130
Author(s):  
Bambang Dwi Argo ◽  
Cici Damayanti ◽  
Anik Wulandari ◽  
Umi Mianadhiroh
Keyword(s):  
Enzyme Activity ◽  
Fruit Juice ◽  
Effect Of Temperature ◽  
Plate Count ◽  
Banana Fruit ◽  
Cavendish Banana ◽  
Total Plate Count ◽  
Banana Juice ◽  
Dpph Method ◽  
Thermal Pasteurization

This research aims to determine the effect of temperature and duration of thermal pasteurization process in Cavendish banana juice. Cavendish banana is an abundant cultivated banana that has not been used properly, which is a climacteric fruit that has increased ethylene production after harvesting. Cavendish bananas have great potential as fruit juice. Pasteurization was carried out at temperatures of 55, 60, 65, 70 and 75 ℃ for 5, 10, and 15 minutes. Pasteurization with higher temperature and time can increase the total dissolved sugar and viscosity as well as decrease the pH value and PPO enzyme activity. The reducing sugar content of Cavendish banana juice was determined using the DNSA method with the greatest value at 55 ℃ for 5 minutes, which is 9.53%. Meanwhile, the content of phenol and flavonoid was determined using the Krishnan and Sinija method. The highest value of phenol and flavonoid content at 60 ℃ for 5 minutes, was 0.1728 mg GAE/g and 0.1583 mg QE/g sample. Antioxidant activity was determined using the DPPH method and the greatest percentage of inhibition at 60 ℃ for 5 minutes, which is 61.60%. Vitamin C levels were identified by the UV-Vis spectrophotometry method with the greatest value at 55 ℃ for 5 minutes, which is 1.1409 mg /100 g. The Total Plate Count (TPC) of Cavendish banana juice decreased after pasteurization with the smallest total number of bacteria at 75 ℃ for 15 minutes, with a value of 3.2×101 CFU/ml. Pasteurization process at 75 ℃ for 15 minutes can reduce the activity of PPO enzyme as much as 97%. In the organoleptic test, preferred level of Cavendish banana juice to all attributes of the average hedonic scale with the category of the likes.

scholarly journals ES KRIM KEFIR LABU KUNING ANALYSIS OF ACCEPTANCE LEVEL , TOTAL PLATE COUNT, BETA-CAROTEN, AND ANTIOXIDANT IN PUMPKIN KEFIR ICE CREAM

2019 ◽  
Vol 11 (1) ◽  
pp. 131
Author(s):  
Amanda Kania Diandini ◽  
Mulus Gumilar ◽  
Gurid Ekomulyo ◽  
Fred Agung ◽  
Hanifa Zakiah Muslimah
Keyword(s):  
Diabetes Mellitus ◽  
Skim Milk ◽  
Ice Cream ◽  
Beta Carotene ◽  
Plate Count ◽  
Artificial Sweetener ◽  
Total Plate Count ◽  
Dpph Method ◽  
Plate Count Method

The safe ice cream which is consumed by Diabetes Mellitus sufferers is made by subtituting skim milk, cream and sugar with kefir, pure pumpkin, cornstarch, vegetable oil, and artificial sweetener special gor Diabetes Mellitus. The aim of this research is knowing predilection level test to ice cream pumpkin kefir, microbes total, beta-caroten levels, and antioxidant levels. This research is conducted with experimental method. The research method used hedonic test to determine the level of preference, total plate count method to determine the number of microbes, UV-Vis spectrophotometry method for testing beta-carotene levels, and DPPH method for testing antioxidant levels. The results of the Kruskal Wallis test showed differences in the level of texture preference and there were no differences that appreciated the level of taste, color, and aroma. Ice cream pumpkin kefir that is liked most are from texture, taste, color and aroma side exists in balance F2 with the ratio of kefir and pumpkin 70%:30%. Suggestions for further research need to be concerned about the procedure for making pumpkin kefir ice cream in order to obtain the number of microbes according to the standard probiotic products, higher levels of beta-carotene and antioxidants and further research on kefir pumpkin ice cream research for Type 2 Diabetes Mellitus patients.

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.

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

Pengaruh Penambahan Molases Pada Kulit Pisang Kapendis Untuk Media Produksi Xilanase B.Stearothermophillus DSM 22

2019 ◽  
Vol 15 (3) ◽  
Author(s):  
Trismillah
Keyword(s):  
Enzyme Activity ◽  
Ammonium Sulfate ◽  
Banana Peel ◽  
Partial Purification ◽  
Temperature Conditions ◽  
Cavendish Banana ◽  
Working Volume ◽  
Initial Ph ◽  
Xylanase Enzyme

Cavendish banana peel can be used as a substitute for the expensive xylan, while molasses than as a source of carbon as well as nitrogen, minerals and nutrients needed for the growth of microbes that can produce the enzyme. Xylanase produced from Bacillus stearothermopillus DSM 22, using media cavendish banana peels with the addition of molasses 1%, 2%, and 3%. Fermentation is done in a shaker incubator at 550C temperature conditions, initial pH 8, and 250 rpm agitation. The result showed the highest enzyme activity of 4,14 ± 0,16 U/mL min., on the addition 2% molasses after 24 hours. Further fermentation carried out in the fermenter working volume of 3.5 liters, with the condition of temperature 550C, pH 8, aeration 1 vvm, agitation 250 rpm, the highest spesific enzyme of activity of 51,62 ± 0,16 U/mg after 24 hours. Partial purification of xylanase enzyme fermentation is done with the results of microfiltration, ultrafiltration, ammonium sulfate (0-80%) and dialysis. There is an increase in the purity of the enzyme at each stage of purification, the highest purity on dialysis 3.23 times of crude enzymes.Kulit buah pisang kapendis dapat digunakan sebagai pengganti xilan yang harganya mahal, sementara molases selain sebagai sumber karbon serta nitrogen, mineral dan nutrisi dibutuhkan untuk pertumbuhan mikroba yang dapat menghasilkan enzim. Xilanase yang dihasilkan dari Bacillus stearothermopillus DSM 22, menggunakan media kulit pisang kapendis dengan penambahan molase 1%, 2%, dan 3%. Fermentasi dilakukan dalam shaker inkubator pada temperatur 550C, pH awal 8, dan agitasi 250 rpm. Hasilnya menunjukkan aktivitas enzim tertinggi 4,14 ± 0,16 U/mL min., pada penambahan 2% molases setelah 24 jam. Selanjutnya fermentasi dilakukan di dalam fermentor, volume kerja dari 3,5 liter, dengan kondisi temperatur 550C, pH 8, aeration 1 vvm, agitasi 250 rpm, aktivitas spesifik tertinggi 51,62 ± 0,16 U/mg setelah 24 jam. Pemurnian parsial fermentasi enzim xilanase dilakukan dengan hasil mikrofiltrasi, ultrafiltrasi, amonium sulfat (0-80%) dan dialisis. Ada peningkatan kemurnian enzim pada setiap tahap pemurnian, kemurnian tertinggi pada dialisis 3,23 kali dari enzim kasar.Keywords: Xylanase, B. stearothermophillus DSM 22, Cavendish banana peel, molasses, enzyme activity

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

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

STATUS JUMLAH KUMAN TOTAL PADA SELADA (Lactusa sativa) DI TINGKAT PEDAGANG

2017 ◽  
Vol 1 (1) ◽  
pp. 19-23
Author(s):  
Nur Ramadhani
Keyword(s):  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count

AbstrakKonsumsi selada mentah sangat rentan terhadap kontaminasi bakteri patogen, karena rendahnyamutu mikrobiologis sayuran segar yang ada di Indonesia. Penelitian ini bertujuan untukmenggambarkan status jumlah kuman total (Total Plate Count) pada selada di tingkat pedagang.Metode yang digunakan dalam penelitian ini adalah survey dan pemeriksaan laboratorium denganpendekatan cross sectional. Populasi dalam penelitian ini adalah seluruh selada yang dijual di pasarinduk tradisional dan pasar swalayan di Kota Semarang. Sampel selada berjumlah 32. Hasilpenelitian menunjukkan bahwa dari 32 sampel selada diperoleh jumlah kuman total pada seluruhselada yang diperiksa melebihi batas standar cemaran (lebih dari 103 koloni/ml) tertinggi sebesar1,51 x 107 koloni/ml dan terendah sebesar 4,16 x 105 koloni/ml. Dibutuhkan penanganan seladayang baik selama penjualan oleh pedagang dengan lebih memperhatikan sanitasi, higiene dankesehatan pedagang.Kata kunci: selada, jumlah kuman total, pedagang

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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