scholarly journals POTENSI EKSTRAK DAUN KERSEN SEBAGAI BAHAN SANITASI KERABANG TELUR PADA PROSES PENETASAN TELUR ITIK ALABIO

2021 ◽  
Vol 10 (2) ◽  
pp. 50-61
Author(s):  
Gilang Ayuningtyas ◽  
Rina Martini ◽  
Wina Yulianti
Keyword(s):  
Secondary Metabolite ◽  
Antibacterial Agent ◽  
Leaf Extract ◽  
Microbial Population ◽  
Plate Count ◽  
Treatment Groups ◽  
The Third ◽  
Total Plate Count ◽  
Hatching Process ◽  
Hatching Eggs

The objective of this research was to study the potential of cherry leaf extract as natural sanitizer agent for Alabio eggshell in hatching process. A number of 533 of Alabio hatching eggs were used in this study. Hatching eggs produced from College of Vacational Studies IPB University, were collected three times a day. Three hundred thirty-three hatching eggs were divided into five treatment groups. The first group was considered as control, the second was dipping into commercial disinfection, and the third and the fifth gruop were dipping into cherry leaf extract 250 ppm, 500 ppm, and 750 ppm respectively. The results showed cherry leaf extract has secondary metabolite compounds : alkaloids, flavonoids and tannins. All of these secondary metabolite compounds have a role as antibacterial agent. cherry leaf extract 750 ppm shows the same potential as commercial disinfectants in reducing the microbial population in eggshells. The dipping treatment of 750 ppm cherry leaf extract in alabio duck hatching eggs resulted in the lowest embryo mortality rate compared to other treatments (9.3%).   Key words: Alabio duck, cherry leaf extract, hatchery, total plate count of eggshell

scholarly journals Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

2014 ◽  
Vol 30 (1) ◽  
Author(s):  
Hendy Firmanto
Keyword(s):  
Microbial Contamination ◽  
Microbial Population ◽  
Plate Count ◽  
Cocoa Bean ◽  
Contamination Level ◽  
Cocoa Beans ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Plate Count Method ◽  
Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

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 The effect of drying methods variation on saponin content, total plate count, and pathogen bacteria of simplisia of Sesbania grandiflora (L.) Pers. leaf extract

2006 ◽  
Vol 4 (1) ◽  
pp. 4-9
Author(s):  
NOOR AFIFAH RACHMAWATI ◽  
SURANTO SURANTO ◽  
SOLICHATUN SOLICHATUN
Keyword(s):  
Leaf Extract ◽  
Microbial Growth ◽  
Plate Count ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Sesbania Grandiflora ◽  
Total Plate Count ◽  
Saponin Content ◽  
Range Test

The purposes of this research were to study the effect of drying methods variation on saponin content, total plate count, and pathogen bacteria of simplicia of Sesbania grandiflora (L.) Pers. leaf extract. The research was conducted by using Completely Random Design with the single factor and three replications. The treatment consisted of four treatments: without drying sample (as control) (P0), direct sunray drying (P1), indirect sunray (under shade place) drying (P2), and vacuum drying oven at temperature 45oC (P3). The observed parameters were: saponin content, total plate count, and pathogen bacteria. The data were analyzed using Analysis of Variants (ANOVA) and continued with the Duncan’s Multiple Range Test (DMRT) on the 5% level. The result of research showed that drying method with vacuum drying oven at temperature 45oC to simplicia of S. grandiflora leaf produce the highest saponin contents due to 16.38 mg/mL. Dried method with indirect sunray (under shade place) and with direct sunray produce lower saponin contents are 16.24 mg/mL and 10.58 mg/mL. Dried method with vacuum drying oven at temperature 45oC to simplicia of S. grandiflora leaf could suppress microbial growth and produce the lowest bacteria total plate count due to 7.9.104 colony/g. Dried method with direct sunray and with indirect sunray (under shaded place) produce bacteria total plate count is 1.57.105 colony/g and 1.88.106 colony/g. This third drying method showed pathogen bacteria Escherichia coli, Salmonella, Staphylococcus aureus, and Pseudomonas aeruginosa are negative (-).

scholarly journals POTENSI EKSTRAK DAUN SALAM (SYZYGIUM POLYANTHUM) SEBAGAI PENGAWET PADA IKAN LAYUR (TRICHIURUS SP)

2017 ◽  
pp. 116-122
Author(s):  
Indah Tri Susilowati ◽  
Tri Harningsih
Keyword(s):  
Leaf Extract ◽  
Plate Count ◽  
Leaf Extracts ◽  
The Public ◽  
Protein Levels ◽  
Total Plate Count ◽  
Fish Samples ◽  
Bacteria And Fungi ◽  
Spearman Test ◽  
Extract Protein

ABSTRAK Ikan layur merupakan salah satu sumber protein hewani yang banyak dikonsumsi masyarakat. Pengawetan  dengan  metode  penggaraman  tidak  direkomendasikan karena  beberapa  bakteri  dan jamur  masih  dapat  bertahan  hidup  dan  tidak  baik dikonsumsi oleh penderita hipertensi. Tujuan penelitian untuk mengetahui pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur. Penelitian berdasarkan analitik eksperimental meliputi pemeriksaan kadar protein metode Kjedahl dan pemeriksaan Angka Lempeng Total metode cawan agar tuang di Laboratorium Chem- mix Pratama Yogyakarta. Penelitian dilakukan dengan perendaman ikan layur dalam ekstrak daun salam dengan variasi konsentrasi yaitu 0%, 3%, 5%, 7% dan 9% selama 15 menit. Semakin tinggi konsentrasi  ekstrak  daun  salam  maka  semakin  tinggi  pula  kadar protein ikan tetapi hasil Angka Lempeng Total mengalami penurunan. Analisis data  menggunakan  uji  Spearman  dan  diperoleh pengaruh antara sampel dan kadar protein dengan tingkat hubungan sangat kuat dengan arah korelasi positif (r = 0,947). Terdapat pengaruh sangat kuat antara sampel dan Angka Lempeng Total. Sampel ikan layur yang direndam dengan ekstrak daun salam dalam konsentrasi 7% lebih banyak  disukai anelis  dari  segi  tekstur, aroma  dan rasa. Ada  pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur.   Kata kunci : ikan layur, ekstrak daun salam, kadar protein, Angka Lempeng Total     ABSTRACT Layur fish is one source of animal protein that is widely consumed by the public. Preservation by salting method is not recommended because some bacteria and fungi can still survive and not be consumed by people with hypertension. The purpose of this study was to determine the influence of the use of bay leaf extract as a preservative in fish Layur. The research is based on the experimental analytic sudy of the examination of protein levels and inspection methods Kjedahl, total plate count in order to pour plate method in Chem-mix Pratama Laboratory Yogyakarta. The research carried out by soaking the fish in the bay leaf extract with various of concentration is 0 % , 3 % , 5 % , 7 % and 9 % for 15 minutes. The higher concentration of bay leaf extract, the higher protein content of the fish but the results of total plate count decreased. The data were analyzed by the Spearman test and gained influence between the sample and protein level with the aim of positive correlation (r = 0.947). There is also a strong influence between the sample and the total plate count. Layur fish samples were soaked with bay leaf extracts in concentrations 7% more preferred by the panelists in terms of texture, smell and flavor. There is the influence of the use of bay leaf extract as a preservative in fish Layur.   Keywords: fish layur, bay leaf extract, protein levels, total plate count  

scholarly journals Kaffir Lime Leaf Extract Utilization as a Natural Preservative for Tomatoes

2020 ◽  
Vol 55 (5) ◽  
Author(s):  
Sandriana J. Nendissa ◽  
Esther Kembauw ◽  
Dessyre M. Nendissa
Keyword(s):  
Texture Analysis ◽  
Leaf Extract ◽  
Quantitative Approach ◽  
Plate Count ◽  
Organoleptic Properties ◽  
Natural Preservative ◽  
Total Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Color Value

This study aims to determine changes in pH, total plate count, and organoleptic properties (specifically color, texture, and aroma) after dyeing tomatoes kaffir lime leaf extract. The study used a quantitative approach; it employed a completely randomized design that was repeated five times using five different kefir lime leaf extract concentrations: 0% (K0; control), 3% (K1), 5% (K2), 7% (K3), and 9% (K4). The texture analysis results for total plate count, pH, and the selected organoleptic properties showed that kaffir lime leaf extract had a significant effect (p ˂ 0.05). The pH ranged from 5.23 to 4.78, and the total plate count ranged from 7.5 x 105 to 8.1 x 104 CFU/g. Moreover, for the selected organoleptic properties, the average color value ranged from 3.12 to 3.83 (liked), the texture ranged from 2.86 to 3.75 (slightly liked), and the aroma ranged from 2.50 to 3.86 (slightly up to). This research proves that kaffir lime leaf extract with a concentration of 9% is an excellent natural preservative for tomatoes.

scholarly journals Antibacterial activity of taro (Colocasia esculenta L.) leaves extracts against Staphylococcus aureus and Vibrio parahaemolyticus and its effect on microbial population in sardine (Sardinella longiceps Val.)

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 88-97
Author(s):  
K.N.M. Padzil ◽  
N.M. Ayob ◽  
A.M. Alzabt ◽  
Y. Rukayadi
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Vibrio Parahaemolyticus ◽  
Microbial Population ◽  
Inhibition Zone ◽  
Colocasia Esculenta ◽  
Plate Count ◽  
Time Curve ◽  
Total Plate Count ◽  
Diffusion Assay

Colocasia esculenta L. which is popularly known in Malaysia as ‘‘keladi’’ has extensive traditional uses for certain of the plant part such as the leaves, corm and stem. An earlier study has reported on the analysis of its pharmacological properties such as antiinflammatory and antibacterial activity. This study aimed to determine the antibacterial activity of C. esculenta L. leaves extracts against Staphylococcus aureus ATCC 29737 and Vibrio parahaemolyticus ATCC 17802 and its effect on the microbial population of sardine. The extract was tested for antibacterial activity against S. aureus and V. parahaemolyticus in term of disc diffusion assay (DDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and killing time curve by using Clinical and Laboratory Standard Institute (CLSI) methods. DDA assay of the extract resulted in 8.40±0.10 mm and 8.20±0.16 mm of inhibition zone of the extract on S. aureus and V. parahaemolyticus, respectively. The extract can inhibit the growth of S. aureus and V. parahaemolyticus with MICs values of 1.25±0.00 and 0.31±0.00 mg/mL and can kill the bacteria with MBCs values of 2.50±0.00 and 0.63±0.00 mg/mL, respectively. The killing time analyses showed that the S. aureus and V. parahaemolyticus can be killed completely for 4 hrs at 2 × MIC (25.0 mg/mL) and 2 × MIC (6.25 mg/mL), respectively. Application of the extract on sardine samples shows significant reduction in total plate count (TPC), S. aureus and V. parahaemolyticus count after treated with 5.00% of the extract and stored at 4˚C for 30 mins. Based on the findings, it indicates that C. esculenta L. can be listed as one of the alternatives natural sanitiser or preservative agent to reduce the bacterial loading of raw sardine prior to cooking

scholarly journals Aqueous IR Bagendit rice leaf extract decreases reticulocyte count in lead-exposed rats

2018 ◽  
Vol 37 (1) ◽  
pp. 57
Author(s):  
Budi Santosa ◽  
Henna Ria Sunoko ◽  
Andri Sukeksi
Keyword(s):  
Treatment Group ◽  
Lead Exposure ◽  
Leaf Extract ◽  
Reticulocyte Count ◽  
Feeding Tube ◽  
Control Group ◽  
Treatment Groups ◽  
The Third ◽  
Rice Leaf ◽  
Bonferroni Test

BACKGROUND<br />Lead acetate may inhibit the enzyme aminolevulinate dehydratase (ALAD) resulting in decreased heme synthesis (and consequently in anemia) but in increased number of reticulocyte cells. IR Bagendit paddy leaf water extract has a high metallothionein protein content which acts to bind to lead. The study objective was to determine whether aqueous IR Bagendit rice leaf extract dosage variations prior to lead exposure decreases reticulocyte count in lead-exposed rats.<br /> <br />METHODS<br />The study was of randomized post test only control-group design involving a sample of 28 rats, that were randomized into 4 groups consisting of 1 control group and 3 treatment groups, daily administered with aqueous IR Bagendit rice leaf extract of respectively 0.2; 0.4; 0.8 mg using a feeding tube up to week 13. Lead exposure was also given using a feeding tube to both control and treatment groups at a dose of 0.5 g/kg BW/day, up to week 13. The reticulocyte count was then examined using supravital brilliant cresyl blue staining. The reticulocyte count was determined per 1000 erythrocytes and then converted into a percentage. Kruskal Wallis test followed with Bonferroni test was conducted to figure out the differences between groups. <br /><br />RESULTS<br />Mean reticulocyte count decreased significantly, starting from the control group up to the third treatment group (15.48 ± 3.41; 12.25 ± 03.28; 10.45 ±1.47; 9.10 ± 2.35 average per unit) (p=0.02). The Bonferroni test showed that the reticulocyte count was significantly decreased in the third treatment group (p=0.004). <br /><br />CONCLUSION<br />Aqueous rice leaf extract significantly decreases reticulocytes in rats exposed to lead.

scholarly journals Giving the extract of clove leaves (Syzygium aromaticum L.) fermented through drinking water against growth of kampong chicken

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Sosiawan Bulu ◽  
I Gede Mahardika ◽  
I Made Nuriyasa
Keyword(s):  
Drinking Water ◽  
Pathogenic Bacteria ◽  
Leaf Extract ◽  
Microbial Population ◽  
Nutrient Digestibility ◽  
Control Treatment ◽  
Plate Count ◽  
Syzygium Aromaticum ◽  
Randomized Design ◽  
Native Chickens

This study aims to determine the microbial population, nutrient digestibility and growth in native chickens fed fermented clove leaf extract through drinking water. The experimental design used was a completely randomized design (CRD) with four treatments and five replications, using three native chickens 2 weeks old in each unit. The treatments were drinking water without fermented clove leaf extract (P0), drinking water given 1% fermented clove leaf extract (P1), drinking water given 2% fermented clove leaf extract (P2), drinking water given 3% fermented clove leaf extract (P3 ). The variables observed were microbial population, nutrient digestibility and growth. The results showed that giving fermented clove leaf extract through drinking water in treatment P1 and P2 resulted in significantly different increase in lactic acid bacteria (P <0.05) compared to the control and treatment P1 reduced pathogenic bacteria Escherichia Coli and Coliform significantly different (P <0, 05) compared to control. Treatment P2 received a higher Total Plate Count (TPC) which was significantly different (P <0.05) compared to P0, P1 and P3. The digestibility values of dry matter, organic matter, crude protein and digestible energy were significantly different in treatment P1 (P <0.05) compared to the control.

Effects of Lysozyme and Nisin on Fresh- Keeping Refrigerated Fillets of Fresh Ctenopharyngodon idellus

2011 ◽  
Vol 236-238 ◽  
pp. 2921-2925
Author(s):  
Run Feng Wu ◽  
Li Zhao ◽  
Wei Su ◽  
Hua Ma ◽  
Mei Wen Tao
Keyword(s):  
Control Treatment ◽  
Plate Count ◽  
Ctenopharyngodon Idellus ◽  
Total Volatile ◽  
Sensory Assessment ◽  
Treatment Groups ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Group A ◽  
Group B

In order to study effects of lysozyme and nisin on fresh-keeping refrigerated fillets, fresh Ctenopharyngodon idellus were slaughtered and washed, then the Ctenopharyngodon idellus were divided into three treatment groups, and dipped in 0.025%, 0.05%, 0.075%, 0.1%, 0.125% lysozyme solution (group A) for 5min, 0.005%, 0.01%, 0.015%, 0.02%, 0.025% nisin solution (group B) for 5min, and Samples in the control treatment had no enzyme added to the water (group C, untreated) for 5min, then kept in 4°C after vacuum packaging. Sensory assessment, pH, total volatile basic nitrogen (TVB-N) and total plate count were determinated to evaluate the fish quality. The result indicated that lysozyme and nisin solution could delay the spoilage of refrigerated fillets fish.

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

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