scholarly journals IDENTIFIKASI SAKARIN, SIKLAMAT, DAN NATRIUM BENZOAT SERTA KARAKTERISTIK SUSU KEDELAI YANG DIJUAL DI PASAR TRADISIONAL WILAYAH JIMBARAN, BALI SELAMA PENYIMPANAN

2020 ◽  
Vol 9 (4) ◽  
pp. 468
Author(s):  
Novelita Olivea Herman ◽  
NL. Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Sodium Benzoate ◽  
Sampling Technique ◽  
Plate Count ◽  
Survey Method ◽  
Soy Milk ◽  
Sensory Assessment ◽  
Traditional Markets ◽  
Milk Samples ◽  
Total Plate Count

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.

scholarly journals Identifikasi Sakarin, Siklamat, dan Natrium Benzoat Serta Karakteristik Susu Kedelai yang Dijual di Pasar Tradisional Wilayah Jimbaran, Bali Selama Penyimpanan

2021 ◽  
Vol 10 (1) ◽  
pp. 141
Author(s):  
Novelita Olivea Herman ◽  
Ni Luh Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Sodium Benzoate ◽  
Sampling Technique ◽  
Plate Count ◽  
Survey Method ◽  
Soy Milk ◽  
Sensory Assessment ◽  
Traditional Markets ◽  
Milk Samples ◽  
Total Plate Count

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.

scholarly journals KARAKTERISTIK MUTU KIMIA DAN MIKROBIOLOGI GURITA (Octopus sp.) KERING YANG DIPASARKAN DIKABUPATEN KONAWE UTARA SULAWESI TENGGARA

2020 ◽  
Vol 3 (1) ◽  
pp. 120
Author(s):  
Asman Asman ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Chemical Composition ◽  
Random Sampling ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Sampling Technique ◽  
Simple Random Sampling ◽  
Plate Count ◽  
Survey Method ◽  
Chemical Test ◽  
Total Plate Count

Chemical and Microbiological Quality Characteristics of Dried Octopus (Octopus sp.) Marketed in North Konawe Regency Southeast Sulawesi ABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, fat, and carbohydrate) and total bacteria (TPC) of dried Octopus. Data analysis of this study used descriptive analysis. The sampling technique of this study are used simple random sampling and used the survey method. The results of the highest chemical composition of the treatment was found at water content  S1 19.89%, ash S3 13.63%, protein S2 46.99%, fat S3 5.82% and carbohydrate S2 10.19%.  The best Total Plate Count (TPC) result was found at S2 3.8 × 104 Cfu/g Keywords: Chemical Test, Octopus (Octopus sp.) Dry, and Total Plate Count (TPC).ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan total bakteri (TPC) terhadap gurita kering. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Teknik sampling yang digunakan pada penelitian ini adalah simple random sampling. Metode yang digunakan pada penelitian ini yaitu metode survei. Hasil penelitian komposisi kimia perlakuan tertinggi kadar air terdapat pada S1 19.89%, kadar abu tertinggi terdapat pada perlakuan S3 13.63%, kadar protein perlakuan tertinggi terdapat pada S2 46.99%, kadar lemak perlakuan tertinggi terdapat pada  S3 5.82% dan kadar karbohidrat perlakuan tertinggi terdapat pada S2 10.19%. Hasil Uji Total Plate Count (TPC) terendah terdapat pada S2 3.8×104 Cfu/g.Kata kunci: Gurita (Octopus sp.) kering, Total Plate Count (TPC) dan Uji Kimia.

scholarly journals STATUS MIKROBIOLOGI (Total Plate Count dan Staphylococcus aureus) SUSU SAPI PERAH DI KABUPATEN TANGGAMUS PROVINSI LAMPUNG

2020 ◽  
Vol 4 (3) ◽  
pp. 197-204
Author(s):  
Oktora Luhur Handika ◽  
Veronica Wanniatie ◽  
Purnama Edy Santosa ◽  
Arif Qisthon
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Cows ◽  
Plate Count ◽  
Survey Method ◽  
Milk Samples ◽  
Fresh Milk ◽  
Census Methods ◽  
Total Plate Count ◽  
And Staphylococcus Aureus ◽  
Microbiological Status

This study aimed to determine the microbiological status (Total Plate Count and Staphylococcus aureus) of milk of dairy cows of people's farms. Research location was in Tanggamus Regency, Lampung Province. This research used survey method with census methods. Fresh milk samples were taken during milking in the morning, which is as much as 250 ml from all lactating cows. In addition, this study also used questionnaire to know the condition of the dairy cows. Nineteen milk samples were analyzed at the Veterinary Public Health Laboratory of Lampung Veterinary Center, Bandar Lampung. Analysis of milk microbiological status was based on Total Plate Count and Staphylococcus aureus. The results of this study indicated that 100% of milk samples had Total Plate Count and Staphylococcus aureus values ??below the maximum SNI number of 3141.1: 2011. Milk of dairy cow in Tanggamus Regency, Lampung Province is feasible and safe for consumption. Keywords: Dairy cows, Microbiological status, Milk.

scholarly journals KARAKTERISTIK KOMPOSISI KIMIA DAN TOTAL BAKTERI IKAN ROA (Hemirhampus sp.) ASAP YANG DI PASARKAN DI KECAMATAN BUNGKU TENGAH KABUPATEN MOROWALI

2020 ◽  
Vol 3 (1) ◽  
pp. 113
Author(s):  
Sarni Sarni ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Chemical Composition ◽  
Random Sampling ◽  
Descriptive Analysis ◽  
Simple Random Sampling ◽  
Plate Count ◽  
Survey Method ◽  
Test Results ◽  
Total Plate Count ◽  
Total Bacteria ◽  
Treatment Water

Characteristics of Chemical Composition and Total Bacterial of Roa (Hemirhampus sp.) Smoke Marketed in the Bungku District of Central Morowali DistrictABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, and fat) and total bacteria (TPC) of smoked roa fish. Data analysis this study used descriptive analysis. The method used study is the survey method (Simple Random Sampling). The results of the chemical composition of the highest treatment water content P2 13.02%, ash P3 5.65%, protein P3 40.82%. and fat P3 13.87%. The best organoleptic test results were found in P1 with 7.30 appearance, 8.20 odor, 8.00 taste, 7.80 texture, and the best mushroom specifications were at P2 9.00. The lowest total bacteria test was found with 0,83×105 Log CFU/gr.Keywords: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia  (kadar air, kadar abu, kadar protein dan kadar lemak) dan total bakteri (TPC) terhadap ikan roa asap. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Metode yang digunakan dalam penelitian ini yaitu metode survey (Simple Random Sampling). Hasil penelitian komposisi kimia perlakuan tertinggi kadar air P2 13,02%. Kadar abu tertinggi terdapat pada perlakuan P3 5,65%. Kadar protein perlakuan tertinggi terdapat pada P3 40,82%. dan kadar lemak perlakuan tertinggi terdapat pada  P3 13,87%. Hasil penilaian uji organoleptik terbaik terdapat pada P1 sepesifikasi kenampakan 7,30, bau 8,20, rasa 8,00, tekstur 7,80 dan pada spesifikasi jamur nilai terbaik terdapat pada P2 9,00. Total bakteri terendah terdapat pada P3 dengan nilai 0,83×105 Log CFU/gr.Kata kunci: Ikan roa (Hemirhampus sp.) Asap, Total Plate Count (TPC),Uji Kimia, dan Uji Organoleptik

scholarly journals A Study on Standard of Buffalo Meat Hygiene in Dharan

2014 ◽  
Vol 7 ◽  
pp. 99-101 ◽  
Author(s):  
Bhaskar Mani Adhikari ◽  
Rajendra Prasad Subedi ◽  
Dilip Subba
Keyword(s):  
Staphylococcus Aureus ◽  
Field Survey ◽  
Plate Count ◽  
Survey Method ◽  
Total Coliforms ◽  
E Coli ◽  
Buffalo Meat ◽  
Total Plate Count ◽  
Microbiological Analyses

Hygiene standard of buffalo meat in Dharan was assessed by microbiological analyses and field survey method. Ten samples of buffalo meat, knives, chopping board and hands of butchers were examined for total plate count (TPC), total coliforms, E. coli, Staphylococcus aureus, Salmonella and Shigella. Average of TPC, Coliforms, E. coli and S. aureus counts in meat were 3.59×107, 2.06×104, 1.69×103 and 9.67×103 cfu/g respectively. Salmonella was detected in 80% samples and all samples were Shigella positive. The average TPC count of chopping board, knives and hands were found to be 3.15×104, 3.47×103 and 2.01×104 cfu/ cm2 respectively. The average Coliform, E. coli and S. aureus counts of chopping board were found to be 1.11×103, 9.8× 101 and 6.2×102 cfu/cm2. The average Coliform, E. coli and S. aureus counts of knives were found to be 1.31×103, 1.66×102 and 2.83×102 cfu/cm2. The average Coliform, E. coli and S. aureus counts of the palms of butchers were found to be 1.95×103, 1.66×102 and 1.77×102 cfu/cm2. Two chopping boards, three knives and three hands were found Salmonella free. Five chopping boards, three knives and two hands were detected for Shigella. The field survey of 31 meat shops showed that the hygiene condition of meat sold in Dharan was found unsatisfactory. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10617   J. Food Sci. Technol. Nepal, Vol. 7 (99-101), 2012  

scholarly journals Level of escherichia coli contamination of broiler chicken meat in Ambon City Market

2021 ◽  
Vol 883 (1) ◽  
pp. 012036
Author(s):  
I J Liur ◽  
M Veerman
Keyword(s):  
Broiler Chicken ◽  
Microbial Contamination ◽  
Sampling Technique ◽  
Chicken Meat ◽  
The Body ◽  
Plate Count ◽  
Broiler Meat ◽  
E Coli ◽  
Total Plate Count ◽  
Meat Markets

Abstract Chicken meat is a source of animal protein that is very popular with all people, especially in Indonesia. The meat also contains nutrients that are good for the body. However, broiler meat also has a weakness because it is a food that is easily damaged; most of the damage is caused by poor handling, thus providing opportunities for growth microbes. Broiler meat is easily contaminated by various microorganisms that are in the environment. This study aimed to determine the level of microbial contamination in broiler chicken meat in the Ambon city market. The study used a random sampling technique and used 12 samples from the market in Ambon city. Parameters of microbiologic status observed total plate count and E. coli. Data were described descriptively. The result showed that total plate count (TPC) and E-coli was not more than the standard. The microbial contamination of broiler chicken meat markets in Ambon city was not in excess with the National Standardization Agency (NSA, 2009). Thus, broiler meat is safe for consumption.

scholarly journals Evaluasi Karakteristik Fisik, Komposisi Kimia dan Kualitas Mikrobia Karkas Broiler Beku yang Beredar di Pasar Tradisional Kabupaten Halmahera Utara, Maluku Utara (Evaluation of Physical Characteristics, Chemical Composition and Microbial Quality of Frozen

2012 ◽  
Vol 34 (3) ◽  
pp. 178
Author(s):  
Dellen Naomi Matulessy ◽  
Edi Suryanto ◽  
Rusman (Rusman)
Keyword(s):  
Chemical Composition ◽  
Physical Characteristics ◽  
Plate Count ◽  
Microbial Quality ◽  
Broiler Meat ◽  
Traditional Markets ◽  
Total Plate Count ◽  
Traditional Market ◽  
Water Holding

<p>The experiment was conducted to evaluate the quality of frozen broiler carcass sold in traditional markets of North Halmahera. Samples were taken from three traditional markets that selling frozen broilers and five sellers for each market were chosen. Three carcasses were taken from each trader replications. Macroscopic observation was done by seven panelists to asses 14 carcasses from each seller. Parameters observed were macroscopic characteristis of carcasses i.e. conformation, fleshing, fat cover, wholeness, discoloration, defeathering, color, and aroma of carcass. Physical characteristis determined were pH, cooking loss, water-holding capacity, and tenderness. Chemical composition included water, fat, and protein contents, and microbial quality consisted of total microbial, Coliform and Escherichia coli bacteria. Macroscopic characteristic data were assessed using descriptive analysis based on National Standard, whereas physical quality, chemical and microbial quality data were analyzed using analysis of variance<br />completely randomized design. The differences between means, were tested using Duncan’s new Multiple Range Test. The results showed that the average macroscopic properties of conformation, fleshing, fat covering, wholeness,<br />discoloration, defeathering and the colour of frozen broiler carcasses with score I, were 40.41, 38.16, 50.41, 49.80, 49.59, and 50.82% respectively. Quality factor of the aroma/odor of a carcass with score II was 63.47%. The data of<br />physical quality of broiler meat were as follow: pH 6.16, cooking loss 21.72%, water-holding capacity 23.01%, and tenderness 2.81 kg/cm2. The chemical composition of broiler meat were moisture 71.93%, lipid 2.50% and protein<br />20.11%. Data of microbial quality of broiler carcass were total plate count 7.1x105 cfu/g, and E.coli 0.8x101 cfu/g, there was not any significant differences between the seller, however there was significant differences among the seller<br />on the number of coliform (P&lt;0.05). The conclusions of the experiment were that broiler carcasses sold in the traditional market in North Halmahera in respect of their physical characteristics and their chemical composition have not altered, whereas the microbial quality such as total plate count and E.coli number was still below threshold. Furthermore, coliform population was also below the maximum number allowed.</p><p><br />(Key words: Traditional market, Broilers frozen, Physical characteristics, Chemical composition, Microbial quality)<br /><br /></p>

scholarly journals Uji Cemaran Mikroba Dalam Susu Kedelai Tanpa Merek Di Kecamatan Jaya Baru Kota Banda Aceh Secara Total Plate Count (TPC)

2019 ◽  
Vol 4 (1) ◽  
pp. 364 ◽  
Author(s):  
Yuni Dewi Safrida ◽  
Raihanaton Raihanaton ◽  
Ananda Ananda
Keyword(s):  
Random Sampling ◽  
Plate Count ◽  
Soy Milk ◽  
Descriptive Research ◽  
Total Plate Count ◽  
Banda Aceh

<p>Soy Milk is white-yellow liquid or kind of beverage that produced by home Industry which should shown about its quality and hygienic to prevented from microba. The purpose of this research is to find out the level of Microba contamination from No-Brand Soy Milk that sold in Jaya Baru Banda Aceh. This research conducted in May 7 th – 12 th 2018 at AKAFARMA Laboratory, Banda Aceh. The sample was No-Brand Soy Milk that taken from six different places and analyzed by using Random Sampling. It was a descriptive research and using TPC as the method. The result shown that first LT TPC was 23×106 colony/ml, second E was 49×106 colony/ml, third LD was 86×106 colony/ml, forth B was 28×107 colony/ml, fifth LB was 26×106 colony/ml and the last PBC was 50×105 colony/ml, it can be conclude that the sixth-samples of Soy  Milk that sold In Jaya Baru, Banda Aceh were not eligible to SNI   tandard, No.06.8-7388-2009 that has 5×104 colony/ml as its TPC toward the Soy Milk extrac.</p>

scholarly journals Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju

2021 ◽  
Vol 26 (2) ◽  
pp. 109
Author(s):  
Neti Yuliana ◽  
Iyan Indrawan ◽  
Chandra Utami Wirawati ◽  
Sumardi Sumardi
Keyword(s):  
Total Protein ◽  
Milk Quality ◽  
Raw Material ◽  
National Standard ◽  
Plate Count ◽  
Antibiotic Residues ◽  
Milk Samples ◽  
Fresh Milk ◽  
Total Plate Count

The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation.  Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively.  The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml.  Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making.  Keywords:  cheese,  fresh milk quality, Lampung province, SNI 31411,

Sign in / Sign up

Export Citation Format

Share Document