scholarly journals The Comparison of the Microbiological Characteristics of Wet Dough and Dry Powder Tarhana’s and Evaluation of Possible Health Risks

2021 ◽  
Vol 9 (12) ◽  
pp. 2333-2338
Author(s):  
Nesrin İçli ◽  
Fevziye Işıl Kesbiç
Keyword(s):  
Escherichia Coli ◽  
Health Risks ◽  
Raw Materials ◽  
Aerobic Bacteria ◽  
Traditional Food ◽  
Dry Powder ◽  
Microbiological Characteristics ◽  
Microscope Images ◽  
Materials Used ◽  
Total Yeast

Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci bacteria count of wet dough Kastamonu tarhana and dry powdered tarhana samples were investigated in this study. All microorganisms examined in our study were detected in one of the wet dough tarhana samples. The highest total yeast and molds, total mesophilic aerobic bacteria, Escherichia coli and enterococci bacteria counts were determined for the wet dough tarhana samples to be 2.2×106, 6.6×107, 1.2×106 and 1.9×106 cfu/g, respectively. No growth of microorganism capable of reproduction was observed in the powdered tarhana produced industrially. In addition, the Escherichia coli and enterococci bacteria were not detected for any of the dry powder tarhana samples. It was seen that the microbial load of the wet tarhana produced at home in Kastamonu was higher than the powdered tarhana. The reason for this situation was thought to be due to poor production and hygiene conditions. The presence of Escherichia coli and enterococci bacteria in samples indicates that there is possible fecal contamination of the raw materials used in wet dough tarhana production. Electron microscope images of molds obtained in our study are similar to molds producing mycotoxins. These results show that the wet dough tarhana have a greater risk for microorganism development and human health compared to dry powder tarhana.

The synthesis and characterization of the polyurethanes with antimicrobial properties

e-Polymers ◽  
2012 ◽  
Vol 12 (1) ◽  
Author(s):  
Florin Borcan ◽  
Constantin Bolcu ◽  
Nicoleta Filimon ◽  
Geza Bandur
Keyword(s):  
Escherichia Coli ◽  
Raw Materials ◽  
Antimicrobial Properties ◽  
Synthesis And Characterization ◽  
Diphenylmethane Diisocyanate ◽  
Amino Groups ◽  
Antimicrobial Efficiency ◽  
Materials Used ◽  
Polyurethane Matrix

AbstractIn this experimental research, thin polyurethane films containing reactive functional groups (hydroxyl and amino groups) were synthesized. The raw materials used in the synthesis are: a hydroxyl component (Elastoflex W5516/115) and an isocyanate component (semiprepolimer type) based on 4,4'- diphenylmethane-diisocyanate (MDI) or toluene-2,4-diisocyanate (TDI). Two different antibiotics were adsorbed on these films: amikacin and ceftazidime which formed physical bonds with the polyurethane matrix. The films were characterized by SEM, DMA and a culture of Escherichia coli and a counting room was used in order to determine the antimicrobial efficiency.

scholarly journals Isolasi Bakteri Aerob Patogen pada Kue Siap Saji di Pasar Grogol Jakarta

2019 ◽  
Vol 5 (1) ◽  
pp. 63
Author(s):  
Apriani Apriani ◽  
Nurani Nurani
Keyword(s):  
Escherichia Coli ◽  
Urban Communities ◽  
Brilliant Green ◽  
Food Contamination ◽  
Enterobacter Aerogenes ◽  
Health Science ◽  
Aerobic Bacteria ◽  
Gram Staining ◽  
Agar Media ◽  
Materials Used

Abstract: Isolation of Pathogenic Aerobic Bacteria from Cakes in Grogol Market Jakarta. Market snacks in the cakes are foods that are consumed by many urban communities. Conditions that are not hygienic cake and indication of microbial contamination has the potential to cause disease. Aerobic bacteria is one type of bacteria that causes the occurrence of food contamination due to microorganisms. The aim of the study is identify the presence of the pathogenic aerobic bacteria from food. This research was conducted in May-June 2017 at Kesosi institute of health science laboratory Jakarta. Materials used are BGLB (Brilliant Green Lactose Bile Broth) NA (Sodium Agar), MCA (Mc Concey) medium, NaCl physiological, and gram crystalline violet dye. The samples used are bugis and talam from cake vendors at Grogol Market in Jakarta. Bacterial isolation from 10 bugis cake samples grown on NA and MCA medium then followed by gram staining identifed with characteristics; the form of bacilli (stem), gram negative, and non spora. These identifed characteristics lead to species Escherichia coli (E.coli). The result of isolation and identifcation of bacteria on sample of 10 talam cake samples was identifed by characteristic; colony-shaped bacillus, bacterial cell size 0.6-1.0 μm x 1.2 - 3.0 μm, motile, non spora, encapsulated and has a flagellum. These identifed characteristics lead to the type of bacteria Enterobacter aerogenes (E. Aerogenes).Abstrak: Isolasi Bakteri Aerob Patogen Pada Kue Siap Saji di Pasar Grogol Jakarta. Jajanan pasar dalam bentuk kue adalah makanan yang banyak dikonsumsi masyarakat perkotaan. Kondisi kue yang tidak higienis dan terindikasi kontaminasi mikroba berpotensi menimbulkan penyakit. Bakteri Aerob adalah salah satu jenis bakteri yang menjadi penyebab terjadinya kontaminasi makanan akibat mikroorganisme. Penelitian ini bersifat analitik deskripsi untuk mengidentifkasi keberadaan bakteri aerob patogen dari makanan. Penelitian ini dilaksanakan bulan Mei-Juni 2017 di Laboratorium Stikes Kesosi Jakarta. Bahan yang digunakan Media BGLB (Brilliant Green Lactose Bile Broth), NA (Natrium Agar), Media MCA (Mc Concey), NaCl fsiologis, dan pewarna gram kristal violet. Sampel yang digunakan adalah kue bugis dan kue talam yang berasal dari penjual kue di Pasar Grogol Jakarta. Isolasi bakteri terhadap 10 sampel kue Bugis yang ditumbuhkan pada media NA dan MCA lalu dilanjutkan dengan pewarnaan gram teridentifkasi dengan ciri; bentuk basil (batang), gram negatif, dan tidak berspora. Ciri-ciri yang teridentifkasi tersebut mengarah pada spesies Escherichia coli (E.coli). Hasil isolasi dan identifkasi bakteri pada 10 sampel kue talam teridentifkasi dengan ciri; koloni berbentuk basil, ukuran sel bakteri 0,6-1.0 µm x 1,2 – 3,0 µm, motil, tidak membentuk spora, berkapsul dan memiliki flagel. Ciri-ciri yang teridentifkasi tersebut mengarah pada jenis bakteri Enterobacter aerogenes.

scholarly journals PEMETAAN INDUSTRI “LEMEA” MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU

2014 ◽  
Vol 13 (1) ◽  
pp. 60-66
Author(s):  
Kurnia Harlina Dewi ◽  
Laili Susanti ◽  
. Hasanuddin
Keyword(s):  
Local Community ◽  
Raw Materials ◽  
Secondary Data ◽  
Local Area ◽  
Traditional Food ◽  
Traditional Foods ◽  
Additional Material ◽  
Local Conditions ◽  
Rice Porridge ◽  
Materials Used

Traditional foods processed by recipes taught for generations. The material used is derived from the local area, therefore the food produced is also palatable to the local community. The purpose of this study was to obtain deployment of “Lemea”, the traditional food of Bengkulu Province as a basis for the agro-industry design of traditional food standardized (raw materials and processes) of the Rejang tribe, to produce a consistent product quality, hygienic and attractive, so it can compete with other package food products as well as preserving traditional foods. The research method used is the method of direct survey taken in nine districts in the Bengkulu province through interviews. The data obtained are plotted into the map of the area and are associated with secondary data. Survey result shows that the Lemea home industry only found in five districts of the Bengkulu province, i.e. district of Central Bengkulu, district of Northern Bengkulu, district of Kepahiang, district Rejang Lebong and district of South Lebong. The main raw materials used in each district are varied on types and tastes. Additional material (fish) and spices used also varies according to local conditions. The length of time of fermentation conducted also varies and there are differences a source of glucose (addition and without addition of rice porridge ) in the fermentation.                                                   Keywords: Mapping, Lemea, Traditional Food

SIFAT MEKANIK PAPAN GYPSUM DARI SERBUK LIMBAH KAYU NON KOMERSIAL

2014 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Saibatul Hamdi
Keyword(s):  
Raw Materials ◽  
Wood Particle ◽  
Quality Standards ◽  
Gypsum Board ◽  
Average Value ◽  
Wood Particles ◽  
Sawn Timber ◽  
Materials Used ◽  
Artocarpus Elasticus ◽  
Ficus Glomerata

The purpose of this research is to know the mechanical strength of gypsum board by utilizing waste sawn wood. Raw materials used consist of flour, gypsum,wood particles, boraks and kambang (Goniothalamus sp), wood tarap (Artocarpus elasticus REINW) and lua (Ficus glomerata ROXB). Wood particle 40 mesh and 60 mesh, concentrations boraks of 1 and 2 and the percentage particles of gypsum sawn timber is 300, 400 and 500%. The results showed that the average value Modulus of Rufture (MoR) in lua wood ranges from 12.55 – 14,47 kgcm2, wood kambang 25.10-31,11 kgcm2 and wood tarap 19.20- 24,18 kgcm2. As for Modulus of Elasticity (MoE) on the lua 1129,80- 2092,70 kgcm2, wood kambang 2512,37-3971,32 kgcm2 and tarap 2050,63-2691,09 kgcm2. Gypsum board are mechanical properties do not meet quality standards created SNI 03-6434-2000.Keywords: sawdust, lua, kambang, tarap, gypsum, mechanical

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

DAMPAK SUBSITUSI IMPORT TERHADAP DEFISIT NERACA PERDAGANGAN: STUDI KASUS IMPOR KULIT INDONESIA

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Ivan Yulianto ◽  
Ario Seno Nugroho
Keyword(s):  
General Equilibrium ◽  
Foreign Exchange ◽  
Computable General Equilibrium ◽  
Trade Balance ◽  
Raw Materials ◽  
Import Substitution ◽  
Leather Industry ◽  
Materials Used ◽  
Net Export ◽  
Balance Deficit

An alternative strategy to reduce the trade balance deficit simultaneously to increase the net foreign exchange is the import-substitution for raw materials used to produce an export goods. This paper proposes an import substitution study on footwear products that have a dependency on imported raw materials by 70 percent, with the largest composition being leather raw materials by 67 percent. This paper analyzes the relationship between subsidies on the leather industry to leather import-substitution, multiplier effect to footwear sector, and Indonesia trade balance. Author make use of simulation the on Input-Output 2010 table and Computable General Equilibrium (CGE) Model. The simulation shows 100 billion subsidies on the leather sector, lead for the substitution-import of leather by 7,94 million rupiah, increase the net export foreign exchange by 1.1 billion rupiah of the footwear sector, and for overall, increase Indonesia trade balance deficit by 68 billion rupiah. Keywords: Computable General Equilibrium, footwear, leather, net foreign exchange, subsidy.ABSTRAK: Salah satu terobosan untuk mengurangi defisit neraca perdagangan dan meningkatkan nilai neto devisa ekspor adalah dengan substitusi impor bahan baku yang digunakan untuk memproduksi barang ekspor. Paper ini mengusulkan kajian substitusi impor pada produk alas kaki yang mempunyai ketergantungan bahan baku impornya sebesar 70 persen, dengan komposisi terbesar adalah bahan baku kulit sebesar 67 persen. Tujuan penelitian ini adalah untuk mengetahui dampak stimulus subsidi pada industri kulit terhadap subtitusi impor kulit, dukungan multiplier sektor kulit terhadap sektor alas kaki, serta terhadap devisa ekspor Indonesia. Penelitian ini menggunakan simulasi model Computable General Equilibrium (CGE). Hasil simulasi menunjukkan stimulus subsidi sebesar 100 milyar rupiah pada sektor kulit memberikan substitusi bahan baku kulit sebesar 7,94 juta rupiah, menaikkan devisa ekspor sektor alas kaki sebesar 1.1 miliar rupiah, serta secara keseluruhan menambah defisit neraca berjalan Indonesia sebesar 68 miliar rupiah. Kata kunci: alas kaki, Computable General Equilibrium (CGE), devisa ekspor, kulit, subsidi.

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.

New surface treatment techniques to minimize copper alloy leaching in drinking water

2012 ◽  
Vol 7 (4) ◽  
Author(s):  
Norikazu Sugaya
Keyword(s):  
Surface Treatment ◽  
Raw Materials ◽  
Organic Film ◽  
Forming Process ◽  
Mixed Acid ◽  
Treatment Techniques ◽  
Acid Washing ◽  
Washing Process ◽  
Film Forming ◽  
Materials Used

This new surface treatment is simple and easy as well as low in cost. The processes can even be performed by hand. Pharmaceutical raw materials used for the surface treatment, such as hydrochloric acid and nitric acid used in a mixed acid washing process and vegetable oil used in an organic film forming process, are easily obtained in many countries.

scholarly journals Bio-Based Alternatives to Phenol and Formaldehyde for the Production of Resins

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2237 ◽  
Author(s):  
P. R. Sarika ◽  
Paul Nancarrow ◽  
Abdulrahman Khansaheb ◽  
Taleb Ibrahim
Keyword(s):  
Raw Materials ◽  
Phenol Formaldehyde ◽  
Raw Material ◽  
Wood Industry ◽  
Suitable Material ◽  
The Past ◽  
Wide Range ◽  
Recent Developments ◽  
Sustainable Materials ◽  
Materials Used

Phenol–formaldehyde (PF) resin continues to dominate the resin industry more than 100 years after its first synthesis. Its versatile properties such as thermal stability, chemical resistance, fire resistance, and dimensional stability make it a suitable material for a wide range of applications. PF resins have been used in the wood industry as adhesives, in paints and coatings, and in the aerospace, construction, and building industries as composites and foams. Currently, petroleum is the key source of raw materials used in manufacturing PF resin. However, increasing environmental pollution and fossil fuel depletion have driven industries to seek sustainable alternatives to petroleum based raw materials. Over the past decade, researchers have replaced phenol and formaldehyde with sustainable materials such as lignin, tannin, cardanol, hydroxymethylfurfural, and glyoxal to produce bio-based PF resin. Several synthesis modifications are currently under investigation towards improving the properties of bio-based phenolic resin. This review discusses recent developments in the synthesis of PF resins, particularly those created from sustainable raw material substitutes, and modifications applied to the synthetic route in order to improve the mechanical properties.

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