scholarly journals Implementasi Higiene Sanitasi pada RPH Kategori I sebagai Syarat Produksi Daging Sehat

2021 ◽  
Vol 9 (3) ◽  
pp. 138-143
Author(s):  
M. Fitri ◽  
H. Nuraini ◽  
R. Priyanto ◽  
Y. C. Endrawati
Keyword(s):  
Water Quality ◽  
Quality Assurance ◽  
Assessment Method ◽  
Personal Hygiene ◽  
Plate Count ◽  
E Coli ◽  
A Value ◽  
Total Plate Count ◽  
Sanitation And Hygiene ◽  
Quality Testing

Abbatoirs have to produce meat that complied requisite of safety, healthy, wholeness and halal. Animalorigin product have to requisite basic safety product which implementated of hygine sanitation asproduction processed. The research aim was to evaluate implementation of hygine sanitation systemon 1st categrory abbatoir at Bogor Regency to complied safety and quality assurance of product.Observations on the implementation of hygienic sanitation were carried out using an evaluation matrixof the suitability of physical requirements with the criterion parameter assessment method based onthe Regulation of the Minister of Agriculture Number 13/2010. The best suitability value (NK) of 3 wasobtained on the environmental hygiene indicator and the absence of the use of chemicals, while theother sanitation hygiene indicators were worth 2 (less appropriate). The results of testing on meat forthe content of Salmonella sp. is negative and the Total Plate Count test is between 7.1 x 103 - 5.2 x 104cfu/g below the SNI threshold (1.0 x 106 cfu/g). The test for E. coli in meat was above the threshold ofsuspected contamination from the water used. Validation of hygiene sanitation practices was carried outby means of Colliform swabs on knives, palms hand and clothing of officers. Colliform swab test of theofficer’s palm hand, which is 5.4 x 102 cfu/g, shows a value above the allowable threshold. The results ofthe evaluation of the application of sanitation and hygiene in the abattoir are quite good but still needimprovement. Priority improvements are the equipment of cleaning facilities, water quality testing andimprovement of personal hygiene understanding.

scholarly journals Evaluation the capacity of microbiological laboratories through proficiency testing programs in 2017

2018 ◽  
Vol 1 (2) ◽  
pp. 14-20
Author(s):  
Hang Nguyen Thi ◽  
Huong Doan Thi ◽  
◽  
Keyword(s):  
Quality Assurance ◽  
Proficiency Testing ◽  
Functional Food ◽  
Statistical Processing ◽  
Pass Rate ◽  
Plate Count ◽  
Test Results ◽  
Food Control ◽  
E Coli ◽  
Total Plate Count

In the context of international integration into the WTO, quality assurance in laboratories is an important requirement for providing reliable and highly accurate test results. One of the quality assurance tools currently used by various laboratories is the participation in proficiency testing (TNTT)/ interlaboratory comparisons. In order to assess the capacity of microbiological laboratories throughout the country and respond to the requirements of the customers, the National Institute for Food Control (NIFC) organized 6 biological proficiency testing schemes in food and functional foods in 2017. Based on the statistical processing and z-score calculation, NIFC has made a list of highly satisfactory microbiological laboratories such as such the pass rate of Total Plate Count, E. coli, Coliforms in functional food with 92.9%, 100%, 92.3% ... The highest failure rate of Yeast and Mould in functional food (35.7%) and Coliforms in water (47.8%)... The results showed that the capacity of microbiology laboratories has been increased in both quality and quantity (with the largest number of participants of 89 laboratories).  

scholarly journals AKTIVITAS ANTIMIKROBA YOGURT BERBASIS AIR KELAPA MENGHAMBAT BAKTERI PATOGEN SECARA IN VITRO

1970 ◽  
Vol 17 (2) ◽  
Author(s):  
Lindawati S. A. ◽  
Haniyah Y. S. ◽  
Miwada I N. S. ◽  
Inggriati N. W. T. ◽  
Hartawan M. ◽  
...  
Keyword(s):  
Salmonella Typhi ◽  
Lactobacillus Bulgaricus ◽  
Plate Count ◽  
Klebsiella Pneumonia ◽  
E Coli ◽  
Total Plate Count

Yogurt merupakan minuman susu yang difermentasi dengan menggunakan bakteri asam laktat Lactobacillus bulgaricus dan Streptococcus thermophyllus sebagai starter. Tujuan penelitian untuk mengetahui kemampuan tertinggi dari yogurt berbasis air kelapa dalam menghambat pertumbuhan bakteri pathogen (Salmonella, Staphylococcus, Klebsiela pneumonia dan E.coli) secara in vitro. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan. Keempat perlakuan tersebut: Ko: susu skim 12%+air; K1: susu skim 12%+air kelapa gading; K2: susu skim 12%+kelapa gading bulan; K3: susu skim 12%+air kelapa hijau. Peubah yang diamati adalah aktivitas antimikroba yogurt terhadap bakteri pathogen (Salmonellatyphi, Staphylococcus, Klebsiella pneumonia dan E.coli), total plate count (TPC), total bakteri asam laktat dan E,coli. Hasil penelitian menunjukkan bahwa aktivitas antimikroba tertinggi diperoleh pada yogurt berbasis air kelapa bulan terhadap bakeri Salmonella typhi dan Staphylococcus masing-masing sebesar 0,21 dan 0,26 cm dengan total bakteri asam laktat1,1×107 cfu/mL sedangkan untuk Klebsiella pneumonia dan E.coli diperoleh pada yogurt berbasis air kelapa gading sebesar 0,38 dan 0,64 mm dengan total bakteri asam laktat 3,1×106 cfu/mL.Dari hasil penelitian dapat disimpulkan bahwa yogurt berbasis air kelapa gading, bulan, hijau dan tanpa air kelapa memiliki aktivitas antimikroba berspektrum luas (menghambat bakteri gram positif dan negatif).

scholarly journals KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

2016 ◽  
Vol 4 (2) ◽  
pp. 85
Author(s):  
Margani Luyuani Rohana ◽  
Siegfried Berhimpon ◽  
Joyce CV Palenewen
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Experimental Method ◽  
Room Temperature ◽  
Plate Count ◽  
E Coli ◽  
Existing Problems ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

scholarly journals Food Handlers Personal Hygiene in The Cafeteria of SDN Model and its impacts on Total Plate Count (TPC) in Food

2019 ◽  
Vol 11 (3) ◽  
pp. 252
Author(s):  
Upi - Almasari ◽  
Corie Indria Prasasti
Keyword(s):  
Storage Temperature ◽  
Food Samples ◽  
Personal Hygiene ◽  
Plate Count ◽  
Food Handler ◽  
Food Handlers ◽  
Microbiological Contamination ◽  
Storage Duration ◽  
Cross Sectional ◽  
Total Plate Count

Canteen has an important role to provide of nutritious and safe food for students during school hours with relatively affordable prices. The results of Food and Drugs Monitoring (BPOM) inspection in 2013 by taking a sample of School Children Confectionary (PJAS) found that 80.79% of the samples confirmed as free from microbiological contamination. These results decrease in 2014, whereas PJAS samples confirmed as free from microbiological contamination is was 76.18%. This study aimed to analyze the implementation of personal hygiene food handlers in the cafeteria of SDN Model to figures Total Plate Count (TPC) in food. This was a descriptive study using cross sectional design. Samples were taken with total sampling where the sample size in this study was the total population of cafeteria booth at SDN Model, there are 5 booths canteen, 5 food handlers, and 5 food samples were taken from each canteen booth. All food samples were tested for bacteriological quality using Total Plate Count (TPC) parameter. The use of Personal Protective Equipment (PPE) such as mask, gloves, headgear, and apron is important to minimize contamination of microorganism from food handlers to food produced. In addition, the selection of ingredients, storage duration, and storage temperature are required to be considered. Suggestion for the cafeteria supervisor of SDN Model and food handler: for the cafeteria supervisor SDN Model to impose regulation and education for food handlers to use PPE during food processing. It is suggested to food handlers to get used to in using PPE during processing the food

scholarly journals Diarrhoea prevention in Bolivia through point-of-use water treatment and safe storage: a promising new strategy

1999 ◽  
Vol 122 (1) ◽  
pp. 83-90 ◽  
Author(s):  
R. E. QUICK ◽  
L. V. VENCZEL ◽  
E. D. MINTZ ◽  
L. SOLETO ◽  
J. APARICIO ◽  
...  
Keyword(s):  
Water Quality ◽  
Community Education ◽  
Water Disinfection ◽  
E Coli ◽  
Safe Storage ◽  
Point Of Use ◽  
Quality Testing ◽  
New Strategy ◽  
Diarrhoea Prevention ◽  
And Control

A novel water quality intervention that consists of point-of-use water disinfection, safe storage and community education was field tested in Bolivia. A total of 127 households in two periurban communities were randomized into intervention and control groups, surveyed and the intervention was distributed. Monthly water quality testing and weekly diarrhoea surveillance were conducted. Over a 5-month period, intervention households had 44% fewer diarrhoea episodes than control households (P=0·002). Infants <1 year old (P=0·05) and children 5–14 years old (P=0·01) in intervention households had significantly less diarrhoea than control children. Campylobacter was less commonly isolated from intervention than control patients (P=0·02). Stored water in intervention households was less contaminated with Escherichia coli than stored water in control households (P<0·0001). Intervention households exhibited less E. coli contamination of stored water and less diarrhoea than control households. This promising new strategy may have broad applicability for waterborne disease prevention.

scholarly journals Bacteriological and Physicochemical Assessment of Water Quality of the Public Swimming Pools in Klang Valley Malaysia

2020 ◽  
Author(s):  
Muhammad Naim Rosli
Keyword(s):  
Water Quality ◽  
Water Samples ◽  
Physicochemical Parameters ◽  
National Standard ◽  
World Health ◽  
Personal Hygiene ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Swimming Pools

Abstract Background: Water is essential for life and it been used for various activities such as drinking, bathing, and recreational purposes and also one of the modes of the transmission of the disease.Objective: The objective of this study to assess the presence of bacteriological and physicochemical quality of swimming pools’ water in Lembah Klang, Malaysia.Methodology: Seven water samples collected from outdoor and indoor swimming pools (hotel, apartment, and public swimming pool) in Lembah Klang, Malaysia. Water samples were collected in sterile bottles (30 ml). Physicochemical parameters were determined using water quality testing kit pH & chlorine apparatuses. The water sample was cultured and incubated. The presence of bacteria was counted by the total bacterial count method.Result: The ranges of mean values of the various chlorine level parameters of the selected water samples investigated for the apartment, hotel, and municipal were, 0.56±1.01, 0.77±0.95, and 1.19±0.91. All the physicochemical parameters except conductivity values were within the permissible limits of the World Health Organization (WHO) standards 2006 and American National Standard for Water Quality in Public Pools and Spas (ANSI/APSP) 2015. The mean, standard plate count of water samples from the selected apartment, hotel, and municipal’s swimming pools were, 28407.14±28469.05, 8192.86±10556.36, and 3257.14±6250.17which above the WHO Guideline limit, thus signifying contamination.Conclusion: The study recommends improvement in the personal hygiene of swimmers, adequate cleansing of the pools, and enforcement of standards by the government.

scholarly journals POTENSI EKSTRAK BUNGA ROSELLA (Hibiscus sabdariffa L.) SEBAGAI PEWARNA DAN PENGAWET ALAMI PADA JELLY JAJANAN ANAK

Heuristic ◽  
2016 ◽  
Vol 11 (02) ◽  
Author(s):  
Kejora Handarini
Keyword(s):  
Antibacterial Activity ◽  
Natural Dye ◽  
Plate Count ◽  
Hibiscus Sabdariffa ◽  
Food Grade ◽  
Total Coliforms ◽  
A Value ◽  
Total Plate Count ◽  
Best Value ◽  
Microbial Contaminants

Jelly is a highly preferred snack of children, but was reported that jelly products sometimes containing a non food grade dyes and harmful preservatives, whict is’s used for textile processed usually. Rosella flower extracts was containing antibacterial activity such as alkaloid, saponin tanin, and high anthocyanin that could be nature dye. The purpose of this study is to determine how the optimal concentration of roselle flowers extracts can be applied to jelly as a natural dye and preservatives. The methods were: a. extraction of rosella flower. b. application of an extract rosella flower onto the jelly product (the treatments are A0: 0 %A1 : 0.5 % , A2 : 1 % , A3 : 1.5 %) and then storage at refrigeration temperature for 0, 5, and 10 days .Parameters measured were the Total Plate Count (TPC), total mold-yeasts, total coliforms, and product color observations. The results showed for the storaging in 0 to 5 days, roselle jelly with various concentrations have indigenous microbial contaminants (the TPC, mold- yeasts and coliforms) is smaller than the control ( A0: 0% ). While the 10-day storaged, the TPC values , molds - yeasts and coliforms in jelly with roselle extracted was lower than controls, but for all treatments had an exceeding value than the microbiological standards. The results of colour with organoleptic test showed for 0 to 5 days of storage refrigerator, showed that roselle jelly A3 ( 1.5 % ) has the best value compared to other treatments, the value of a little love to love ( and its value is higher than controls). On the 10th day of storaged, for the treatment of roselle jelly A1, and A2 has a value of color under control, while the A3 is equal to the control. Based on the microbiological and organoleptic tests, the best roselle jelly is A3 sample and 5 days storaged in the refrigerator.Kata Kunci: Rosella, pengawet alami, pewarna alami, jelly

scholarly journals Tailed Pepper (Piper cubeba) L. berries extract reduced number of microbial population in tofu

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 738-745
Author(s):  
F.M. Alqadeeri ◽  
Faridah Abas ◽  
Khozirah Shaari ◽  
Yaya Rukayadi
Keyword(s):  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Microbial Population ◽  
Antimicrobial Activities ◽  
Plate Count ◽  
Natural Preservative ◽  
E Coli ◽  
Total Plate Count ◽  
The Family ◽  
Natural Microflora

The family of Piperaceae contains the species P. cubeba L., which has been used as a spice in countries such as Malaysia, Indonesia, India, Morocco, and Europe. A previous study has shown that crude extracts of tailed pepper (P. cubeba L.) have antimicrobial activities against foodborne pathogens species. The excellent antimicrobial activity of P. cubeba L. berries extract makes it suitable for use as a natural preservative or sanitizer in the food. The aim of this study was to evaluate the effect of the P. cubeba L. berries extract on microbial population in tofu. The tofu samples were cut into small pieces and mixed thoroughly to ensure the homogeneity of natural microflora. Ten grams of the samples were immersed in 20 mL varying concentrations of P. cubeba L. extract; 0.00%, 0.05%, 0.50% and 5.00% for 1, 2 and 4 hrs at room temperature (23±2°C) with the agitation of 50 rpm. At 1, 2 and 4 hrs the numbers of total plate count (TPC), Bacillus cereus, coliform and Escherichia coli were counted. The result shows that a reduction of at least 3 Log10 CFU/g of TPC, Bacillus cereus., coliform and E. coli in tofu samples was observed when the samples were treated with 0.50% extract for four hours. The result suggested that P. cubeba L. berries extract can be used as a natural preservative to reduce the microbial load in raw food.

scholarly journals Quality of Dried Anchovy (Stolephorus sp.) from Buru Island Produced by Using Closed Sun Dryer

2018 ◽  
Vol 21 (3) ◽  
pp. 543
Author(s):  
Imelda Krisanta Enda Savitri ◽  
Bernita Silaban ◽  
R.B.D. Sormin
Keyword(s):  
Traditional Method ◽  
Low Cost ◽  
National Standard ◽  
Plate Count ◽  
Drying Method ◽  
Vibrio Cholera ◽  
E Coli ◽  
Total Plate Count ◽  
Better Than

Anchovies drying method in Saliong, Batuboi village, Kayeli Bay has been done by spreading fish on the ground covered by mat or net due to low cost and easy to apply. However, there are no guarantee in the sanitation and hygienic. The objective of this research was to study the effect of closed sun drying method on the quality of dried anchovies (Stolephorus sp). The method was using closed cabinet sun dryer prototype covered by transparence plastic multi racks. Parameters observed involve: organoleptic, moisture content, acid insoluble, total plate count (TPC), E. coli, Salmonella sp., Vibrio cholera and fungi according to Indonesian national standard reference (SNI). The result showed the dried anchovy have an organoleptic grade refers to appearance, smells and texture were 8.40, 8.33 and 8.27 respectively. Moreover, moisture 17.50%; acid insoluble ash 0.32%; total bacterial (TPC) 6.92x102; E. coli, Salmonella sp., V. cholera and fungi were negative. For comparison, dried anchovy produced by using conventional/traditional drying had an organoleptic grade refers to appearance, smells and texture were 7.67, 7.73 dan 7.87 respectively; while moisture 16.93% ; acid insoluble ash 0.65%; total bacterial (TPC) 1.16 x103; E. coli, Salmonella sp., V. cholera and fungi were negative. According to the SNI 01-2891 BSN 1992, dried anchovy produced by using enclosed sun dryer better than dried anchovy produced by traditional method.

scholarly journals Storage-induced deterioration of domestic water quality

2019 ◽  
Vol 9 (2) ◽  
pp. 329-337 ◽  
Author(s):  
C. C. Nnaji ◽  
I. V. Nnaji ◽  
R. O. Ekwule
Keyword(s):  
Water Quality ◽  
Heterotrophic Bacteria ◽  
Total Coliform ◽  
Plate Count ◽  
Prolonged Storage ◽  
Storage Tanks ◽  
Domestic Water ◽  
Significant Deterioration ◽  
E Coli ◽  
Most Significant Change

Abstract Due to the failure of municipal supply systems in many Nigerian cities, residents often resort to long storage of water in large high-density polyethylene (HDPE) tanks in order to reduce water stress. This paper investigated deterioration of the quality of stored water for a period of 35 days. Samples from 20 purposively selected storage tanks in Enugu, Nigeria were collected for analysis. Heterotrophic bacteria, total coliform (TC), enterococci and Escherichia coli were present in 85%, 75%, 40% and 61% of the samples, respectively. E. coli (p &lt; 0.001) and heterotrophic plate count (HPC) (p &lt; 0.001) were significantly higher in storage tanks that were also used for rainwater collection than those that were not. HPC and TC counts in tanks that collect rainwater were twice those of tanks that do not, while E. coli and enterococci counts in tanks that also collect rainwater were three times those of tanks that do not collect rainwater. The most significant change (p &lt; 0.001) in E. coli concentration occurred after 15 days of storage. Cleaning of tanks caused significant reduction of TC counts (p = 0.013), E. coli (p &lt; 0.001), HPC (p &lt; 0.001) and enterococci (p = 0.001). Hence, prolonged storage of water causes significant deterioration of water quality.

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