scholarly journals Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi

GEMA AGRO ◽  
2018 ◽  
Vol 23 (1) ◽  
pp. 1
Author(s):  
Yulianus Jordi Ziku ◽  
Ni Made Ayu Suardani Singapurwa ◽  
I Wayan Sudiarta
Keyword(s):  
Escherichia Coli ◽  
Descriptive Analysis ◽  
Food Contamination ◽  
Confirmatory Test ◽  
Plate Count ◽  
Bacterial Contaminants ◽  
Prediction Test ◽  
Microbial Analysis ◽  
Rice Samples ◽  
Escherichia Coli Bacteria

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.

scholarly journals TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )

2018 ◽  
Vol 3 (2) ◽  
pp. 33-40
Author(s):  
Susan E Lumbangaol
Keyword(s):  
Escherichia Coli ◽  
Average Power ◽  
Intestinal Bacteria ◽  
Plate Count ◽  
Coturnix Coturnix ◽  
Total Plate Count ◽  
Yellow Corn ◽  
Inhibitory Power ◽  
Escherichia Coli Bacteria ◽  
Meat Bone Meal

This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of  P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

scholarly journals Praktik Higiene Personal dan Keberadaan Bakteri Escherichia coli Pada Tangan Penjual Petis (Studi di Pasar Anom Kecamatan Sumenep Kabupaten Sumenep) Personal Hygiene Practice and Existence of Escherichia coli Bacteria In Fish Paste Seller’s Hand (Study in

2018 ◽  
Vol 6 (1) ◽  
pp. 77
Author(s):  
Yuli Rukmi Hasanah ◽  
Ellyke Ellyke ◽  
Prehatin Trirahayu Ningrum
Keyword(s):  
Escherichia Coli ◽  
Food Processing ◽  
Food Contamination ◽  
Personal Hygiene ◽  
Fish Processing ◽  
Hygiene Practices ◽  
Contagious Diseases ◽  
Potential Source ◽  
Side Dish ◽  
Escherichia Coli Bacteria

Abstract Personal hygiene practices in food processing must be considered as a potential source of food handlers in the transfer of microorganisms that can cause food contamination. Fish Peste is the commodity from the fish processing which is usually used as a side dish or a typical mix of traditional food. On the other hand, fish paste is a food that is served without reheating and directly without the use of tools such as spoons or plastic gloves so it can be potentially contaminated with bacteria such as Escherichia coli. Research is aimed to identify how the personal hygiene practices and the presence of Escherichia coli bacteria on the hands of the fish paste sellers placed in open containers in Anom Market of Sumenep district of Sumenep regency. The research was descriptive with quantitative approach. The sample uses a total sampling of 15 respondents fish paste seller. The results of this study indicate that the practice of personal hygiene, most of the 12 respondents categorized of adequate personal hagiene practices, among others from contagious diseases, nails and hands hygiene, hair hygiene, clothing hygiene, wash hands thoroughly, and use tools when handling food. From the results of laboratory test, the samples hands of fish paste seller there were 3 respondents were positive presence of Escherichia coli.  Keywords: Personal Higyene Practice, Fish Paste, and Escherichia coli Bacteria  

scholarly journals Instantaneous Water Purification by Deep Ultraviolet Light in Water Waveguide: Escherichia Coli Bacteria Disinfection

Water ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 968 ◽  
Author(s):  
Takahiro Matsumoto ◽  
Ichiro Tatsuno ◽  
Tadao Hasegawa
Keyword(s):  
Escherichia Coli ◽  
Point Source ◽  
Ultraviolet Light ◽  
Water Purification ◽  
Source Characteristics ◽  
Bacterial Contaminants ◽  
Duv Led ◽  
Deep Ultraviolet ◽  
Escherichia Coli Bacteria ◽  
Purification Equipment

The necessity of small water purification equipment has been increasing in recent years as a result of frequent natural disasters. Ultraviolet (UV) radiation treatment is an effective method for the disinfection of bacterial contaminants in water. As an emerging technology, disinfection by deep-ultraviolet light-emitting diodes (DUV-LEDs) is promising. Few studies have used the point-source characteristics of LEDs and have instead replaced mercury vapor lamps with LEDs. Here, we demonstrate the instantaneous purification of contaminated water by combining the point source characteristics of DUV-LEDs with a water waveguide (WW). The principle is based on the WW region acting as an effective DUV disinfector, whereby a high UV dose in a confined WW region can be applied to bacterial contaminants in a short period of time (around one second). We demonstrate the effect of this DUV-LED WW disinfection technique by showing the results of 3-log disinfection levels of water contaminated with Escherichia coli bacteria after a short treatment time. We believe that the combination of the point-source nature of DUV-LED emission, the water-waveguide effect, and a small photovoltaic cell paves the way toward environmentally friendly and emergency preparedness portable water purification equipment that instantaneously supplies clean water just before drinking.

scholarly journals TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )

2018 ◽  
Vol 3 (2) ◽  
pp. 33-40
Author(s):  
Susan E Lumbangaol
Keyword(s):  
Escherichia Coli ◽  
Average Power ◽  
Intestinal Bacteria ◽  
Plate Count ◽  
Coturnix Coturnix ◽  
Total Plate Count ◽  
Yellow Corn ◽  
Inhibitory Power ◽  
Escherichia Coli Bacteria ◽  
Meat Bone Meal

This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

scholarly journals Bacterial Contaminants Associated with the Hands of Food Handlers at Ahmadu Bello University, Zaria

2021 ◽  
Vol 6 (1) ◽  
pp. 56-61
Author(s):  
O. Jimoh ◽  
◽  
M. I. Abdulkadir ◽  
T. I. Yusuf ◽  
B. I. Mohammed ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Bacterial Contamination ◽  
Significant Proportion ◽  
Food Contamination ◽  
Food Handlers ◽  
Bacterial Contaminants ◽  
Microbiological Techniques ◽  
Water Borne

Food and water borne diseases are leading cause of morbidity and mortality in developing countries. This study identified bacterial agents contaminating the hands of food handlers at Ahmadu Bello University Zaria. A total of 205 food handlers were recruited, their hands were swabbed, processed to isolate and identify bacteria using standard microbiological techniques. Of the two hundred and five (205) participants, fifty-five (55) were positive for bacterial contamination (26.8%). Fifty-nine (59) different bacteria strains were isolated; Staphylococcus aureus was the commonest with the frequency of 29(49%). Other foodborne pathogens isolated were Escherichia coli 4(6.8%) and Salmonella subspecies IIIb 1(1.7%). It has been shown from this study that a significant proportion of food handlers’ hands were contaminated with bacterial agents. Therefore, optimizing hand hygiene programmes among food handlers will help to minimize food contamination. Keywords: Hygiene, Food, contamination, Bacteria

scholarly journals MICROBIOLOGICAL QUALITY ANALYSIS OF FERMENTED AND UHT MILK SAMPLES COLLECTED FROM DIFFERENT LOCATIONS IN INDONESIA

2020 ◽  
Vol 3 (4) ◽  
pp. 84-87
Author(s):  
Anggun Hari Kusumawati ◽  
Neni Sri Gunarti ◽  
Maya Arfania ◽  
Dedy Frianto ◽  
Dadan Ridwanuloh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Test Method ◽  
Quality Analysis ◽  
Plate Count ◽  
Methyl Red ◽  
Uht Milk ◽  
Negative Results ◽  
Escherichia Coli Bacteria ◽  
Positive Results

  Diarrhea can occur due to food and beverage poisoning, with the highest cause being caused by infection with various bacteria, viruses, or parasites. Bacteria that can cause this disease are Escherichia coli bacteria which are known as good bacteria in the digestive tract. But the reality is that in microbiology not all types of Escherichia coli are good bacteria. Aim to find out the content and number of Escherichia coli bacteria colonies in UHT milk brands A and B as well as brand x yogurt products. Identification of Escherichia coli bacteria by the IMVIC Test method (Indole, Methyl-Red (MR) test, Voges Proskauer (VP), and Citrate), TPC (Total Plate Count), bacterial staining and microscope observation. Negative and positive results were obtained in the indole test and the methyl-red test was characterized by the formation of a red ring at the top for positive results and a yellow ring at the top for negative results, as well as negative results obtained in the Voges Proskauer test and the citrate test. Then for the results of gram staining and microscope testing the bacterial morphology was not seen. For the calculation of colonies, 45 colonies of sample A, 60 colonies of sample B, and 38 colonies of sample X. Samples containing Escherichia coli are contained in sample A of UHT milk and sample X of yogurt products and microbial contamination in samples according to SNI 2009.    

scholarly journals Efektivitas air rebusan bawang dayak (Eleutherine palmifolia (L.) Merr) dalam menghambat pertumbuhan bakteri Escherichia coli pada daging sapi

2020 ◽  
Vol 11 (1) ◽  
pp. 16-26
Author(s):  
Mey Angraeni Tamal ◽  
Dhani Aryanto
Keyword(s):  
Escherichia Coli ◽  
Room Temperature ◽  
Animal Health ◽  
Descriptive Analysis ◽  
Good Condition ◽  
E Coli ◽  
Antimicrobial Substances ◽  
Chemical Preservatives ◽  
Escherichia Coli Bacteria ◽  
Boiled Water

At this time many food processing used chemical preservatives that can interfered human health. Dayak onion plants was widely used as medicine because they contain antimicrobial substances. Efforts to increase the used of natural preservatives from plants so that plants would be able to replace chemical preservatives. However, this plant had not been used as a natural preservative so there was a need for research to increase knowledge of other benefits, especially as preservatives for stored livestock products. The purpose of this study is to determine the best concentration of boiled water of dayak onion (Eleutherine palmifolia (l.) Merr) to inhibiting the growth of escherichia coli bacteria and how long the meat has been stored is still in good condition at room temperature and how much was the best concentration of boiled water of Dayak onions. The method used was descriptive analysis.  The stages of the study were the manufactured of boiled water of dayak onion  0, 10, 20 and 30% w/v, soaked for 15 minutes, packed, storaged at room temperature 22-32 OC and E. coli tested at the Animal Health and Veterinary Public Health Laboratory of Samarinda. The results of the study were boiled water of dayak onion had an effect as an antimicrobial agent at a concentration of 30% w/v, there was a tendency to reduced the number of E. coli bacterial colonies in beef and the best storaged treatment was 1 day.

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 Magnetic Ni-Doped TiO2 Photocatalysts for Disinfection of Escherichia coli Bacteria

2021 ◽  
Author(s):  
Khang Cao Nguyen ◽  
Nghia Manh Nguyen ◽  
Van Quoc Duong ◽  
Khanh Van Nguyen ◽  
Hung Manh Nguyen ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Tio2 Photocatalysts ◽  
Doped Tio2 ◽  
Escherichia Coli Bacteria
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