scholarly journals ANALISA MIKROBIOLOGI DAN ORGANOLEPTIK PRODUK TENGGIRI BEKU(Scomberomorus commersonii)

2018 ◽  
Vol 6 (2) ◽  
pp. 54
Author(s):  
Mulyana Mulyana ◽  
Dwi Indah Widya Yanti
Keyword(s):  
Plate Count ◽  
Test Results ◽  
Microbiological Test ◽  
E Coli ◽  
Total Plate Count ◽  
Physical Chemical ◽  
The People ◽  
Standard Value ◽  
Test Result

Mackerel fish is sea fishs species which are pelagic marine fish groupwhich has a distinctive taste so favored by the people. frozen mackerel is a fishs that is easily damaged. Thus the fishs need to be handling it well. Fishskeep the temperature will affect the quality of the fishs. during storage in the storage and distribution processing. can affect product quality. To decrease the quality of frozen mackerel fishs products need to note the changes that occur either through physical, chemical and biological. It explains research to analyze the quality of fishs products frozen mackerel observe  aspects of Microbiology testing and Appearance. Based on the results of microbiological and organoleptic frozen mackerel fish, it can be conclude that test for microbiological test total plate count (TPC) is below the standard value in accordance with ISO 4110, 2014. for Uju E, coli is negative, Salmonella Test is Begatif, Vibrio Colera test is also negative and Appearance Test Values above 7 quality fish so the test results of Microbiology and poduct organoleptic frozen mackerel safe for consumption as the above test result.

scholarly journals Kualitas Sensori dan Mikrobiologi Surimi Ikan Cakalang (Katsuwonus pelamis L) yang Dipengaruhi oleh Waktu Pencucian dengan Air Dingin 4°C

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Sonia Epriana Simbolon ◽  
Hens Onibala ◽  
Engel Victor Pandey ◽  
Nurmeilita Taher ◽  
Feny Mentang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Cold Water ◽  
National Standards ◽  
Boiling Temperature ◽  
Plate Count ◽  
Test Results ◽  
Katsuwonus Pelamis ◽  
Microbiological Test ◽  
Total Plate Count

This study aims to obtain the best surimi quality of skipjack that was washed with cold water of 4 ° C with different washing times (5 and 10 minutes). The parameters measured were yield, moisture content and pH (AOAC, 2005), total plate count (TPC) using the modified SNI 2332.3-2015 method, Salmonella detection with SSA Agar, and organoleptic tests according to SNI 2694: 2013. The results showed that the treatment of washing time 5 minutes is the best time in making fish paste and boiling temperature 90 ° C - 20 min is the best time in the formation of fish gel, because it has the highest folding test and bite test values of 6.6 and 8.2. Fish paste has a moisture content of 72.25 and a pH of 5.84. Microbiological test results showed that the TPC in the washing treatment of 5 min and 10 min were still in accordance with Indonesia National Standards for surimi and there was no presence of Salmonella sp. in both treatmentsTujuan penelitian ini untuk mendapatkan mutu surimi ikan cakalang terbaik yang dicuci dengan air dingin 4°C dengan waktu pencucian berbeda (5 dan 10 menit). Penelitian ini diharapkan dapat memberikan informasi bagi peneliti dan pengolah ikan tentang waktu pencucian terbaik untuk mendapatkan mutu sensori dan mikrobiologi surimi ikan cakalang sesuai SNI 2694:2013 tentang Surimi. Parameter yang diukur pada penelitian ini adalah rendemen, kadar air dan pH (AOAC, 2005), angka lempeng total (ALT) menggunakan metode SNI 2332.3-2015 yang dimodifikasi, deteksi Salmonella dengan SSA Agar, dan uji organoleptik sesuai SNI 2694:2013. Hasil penelitian menunjukan bahwa perlakuan lama pencucian 5 menit merupakan waktu terbaik dalam pembuatan pasta ikan dan suhu perebusan 90°C - 20 min adalah waktu terbaik dalam pembentukan gel ikan, karena memiliki nilai uji lipat dan uji gigit tertinggi yaitu 6.6 dan 8.2. Pasta ikan memiliki nilai kadar air 72.25 dan pH 5.84. Hasil uji mikrobiologi memperlihatkan bahwa total mikroorganisme pada perlakuan pencucian 5 min dan 10 min masih sesuai standar SNI untuk produk surimi dan tidak terdapat keberadaan Salmonella sp. pada kedua perlakuan 

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 "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals

2015 ◽  
Author(s):  
Vikas Kumar ◽  
D. Sukumar ◽  
M. Muruganantham
Keyword(s):  
Quality Evaluation ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbial Quality ◽  
Food Grade ◽  
E Coli ◽  
Total Plate Count ◽  
Sepioteuthis Lessoniana ◽  
Better Than

Squids perish rapidly like other fishes and require some treatment to maintain the quality for export. The microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with the commercial food grade chemicals imported from Spain was therefore studied. Dressed squids were treated with the chemicals Hidratech_4A (0.4%) and Whitech_3 (0.25%) dissolved in chilled freshwater (STCF) and chilled saltwater (STCS). Chilled squids not treated served as control (SNTC). Squids were quick frozen at -40°C in contact plate freezer and stored at-20±1°C. Samples were tested raw, after pre-processing, treatments and freezing and during storage at monthly intervals for 7 months. The microbial quality evaluation included Total Plate Count (TPC), Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Salmonella. Study revealed a better quality of treated samples than control. Microbiological quality of STCS was better than STCF and SNTC. E. coli counts decreased after treatment. Salmonella and V. cholerae were absent.

scholarly journals Microbiological and formaline test on the big eye tuna (Thunnus obesus Lowe, 1839) from fish auction place (TPI) and moving fish trader (PIK) in Panimbang Pandeglang Village Banten

2021 ◽  
Vol 1 (1) ◽  
pp. 38-45
Author(s):  
Lia Amelia Pertiwi ◽  
Hadi Susilo ◽  
Nurullah Asep Abdilah
Keyword(s):  
Microbial Contamination ◽  
Brilliant Green ◽  
Economic Value ◽  
Plate Count ◽  
E Coli ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Thunnus Obesus ◽  
The World

Big Eye Tuna (Thunnus obesus Lowe, 1839) is one of the fish species that can increase sources of animal protein and has high economic value in the world of trade because it is the second-largest export commodity after shrimp. The purpose of this study was to test the content of microbial and formalin contamination in the flesh of T. obesus fish from the Fish Auction Place (TPI) and Mobile Fish Trader (PIK) in Panimbang Village, Pandeglang, Banten. The research was carried out at the Regional Technical Implementation Unit (UPTD) Testing and Application of Quality of Fishery Products, Department of Marine Affairs, and Fisheries of Banten Province. This research is a descriptive laboratory study with purposive sampling. Twelve samples of T. obesus fish obtained from TPI (6 fishes) and PIK (6 fishes) were taken for 25 g of meat. The tested for microbial contamination content with Total Plate Count (TPC) using Butterfield's phosphate (BFP) media, and Plate Count Agar (PCA), Coliform-Test, and E. coli-Test using Lauryl Tryptose Broth (LTB). Brilliant Green Lactose Bile (BGLB), EC Broth and Levine's Eosin Methylene Blue (LEMB), and Formaldehyde-Test using  Formaldehyde-Test Kits. The results showed that the flesh of T. obesus fish contained microbial contamination with the average values ​​of TPC, Coliform MPN, and E. coli MPN, respectively, namely 1.6 103 colony/g, 15.2 MPN/g and < 3 MPN/g ( TPI), and 1,7103 colony/g, 61.3 MPN/g and < 3 MPN/g (PIK). Therefore, fish in TPI and PIK are safe for consumption as stipulated in SNI.

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

scholarly journals Kualitas Ikan Malalugis (Decapterus kurroides) Presto pada Beberapa Hari Penyimpanan

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (1) ◽  
pp. 75
Author(s):  
Magdalena F. Sidabutar
Keyword(s):  
Research Result ◽  
Quality Standard ◽  
Processing Technique ◽  
Plate Count ◽  
Total Plate Count ◽  
The People ◽  
Good Taste ◽  
Product Parameter ◽  
Mda Content

Telah dilakukan penelitian untuk mengetahui kualitas dari pengolahan ikan malalugis presto dengan perlakuan pemberian bumbu maupun tanpa bumbu selama beberapa hari penyimpanan pada suhu 5oC. Ikan malalugis (Decapterus kurroides) adalah salah satu sumber daya perikanan yang memiliki nilai ekonomis tinggi karena dagingnya memiliki cita rasa yang baik dan banyak digemari oleh masyarakat. Presto merupakan suatu teknik olahan yang dapat menghasilkan produk berduri lunak. Parameter uji yang dilakukan untuk menganalisis kualitas ikan malalugis presto adalah kadar protein, kadar air, kadar malondialdehid (MDA), dan Total Plate Count (TPC). Hasil penelitian ikan malalugis presto pada perlakuan pemberian bumbu maupun tanpa bumbu, menunjukan kadar protein mengalami peningkatan setelah proses presto. Kadar air dan TPC untuk ikan yang dibumbui dan tanpa bumbu, belum melebihi standar mutu. Kadar MDA pada pelakuan dibumbui atau tanpa bumbu  menunjukkan hasil yang melebihi standar mutu.Research have been done to know the quality from processing of malalugis fish presto with and without seasoning during for several days of depository at 5oC. Malalugis fish (Decapterus kurroides) is one of fishery resources which have high economy value because the meat had a good taste and many of the people loved that. Presto is a processing technique which to produce a soft-bone product. Parameter of test to analyze the quality of malalugis fish presto was content of protein, water, malondialdehyde (MDA) and Total Plate Count (TPC). Research result for malalugis fish presto with or without seasoning, showed decreasing of protein content after presto process. Water content and TPC for fish with and without seasoning on cold temperature (5oC) have not exceed of quality standard. MDA content of seasoning and without seasoning showed the result which have exceed of quality standard.

scholarly journals GAMBARAN ANGKA LEMPENG TOTAL DAN IDENTIFIKASI BAKTERI Escherichia coli PADA LOLOH BUNGA TELENG DI DESA PENGLIPURAN KECAMATAN BANGLI

2021 ◽  
Vol 9 (1) ◽  
pp. 12-18
Author(s):  
Nyoman Mastra
Keyword(s):  
Escherichia Coli ◽  
Key Words ◽  
Microbiological Quality ◽  
Plate Count ◽  
Sampling Techniques ◽  
E Coli ◽  
Descriptive Research ◽  
Total Plate Count ◽  
Laboratory Examinations

AbstractBackground : Teleng flower herb is a processed beverage made from teleng flower which is popular as a traditional drink from Penglipuran Village. As one of the beverage products, teleng flower herbs have to obtain consent from the BPOM before distributed and consumed. Purpose : this study was conducted to analyze the quality of microbiology of teleng flower herb. The analyzed parameters were total plate count (ALT) and E. coli bacteria identification. Method : this study used descriptive research with laboratory examinations which was conducted at the Bacteriology Laboratory. The 7 samples were obtained from producers with three times repetition so that it became 21 samples with sampling techniques were saturated sampling. Result : The ALT examination results show that 5 samples (71.4%) are not qualify and 2 samples (28.6%) are qualify based on BPOM Regulation Number 16 In 2016. The obtained results of E. coli identification show that there were 4 (57.1%) contain of E. coli pathogens and 3 samples (42.9%) are not contains of E. coli pathogens. It can be concluded that most of the hygiene of teleng flower herb at Penglipuran Village does not meet the requirements. Conclusion : Based on these results, we suggest to the producers of teleng flower herb to maintain the quality of teleng flower herb that they sell. Key words: teleng flower herb, microbiological quality, total plate count, E. coli

scholarly journals Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools

Omni-Akuatika ◽  
2019 ◽  
Vol 15 (2) ◽  
pp. 36
Author(s):  
Romadhon Romadhon ◽  
Ulfah Amalia ◽  
Apri Dwi Anggo
Keyword(s):  
Quality Improvement ◽  
Peroxide Value ◽  
Clarias Gariepinus ◽  
Poor Quality ◽  
Plate Count ◽  
Nutritional Content ◽  
Average Value ◽  
Total Plate Count ◽  
The People

The nutritional content of catfish allows this freshwater fish to be processed into a variety of products, one of which is fish floss. Fish floss is a product that is popular among the people so that many use it for sale and increase income. However, unfortunately many fish floss products that are of poor quality, for example, oil appeared in the packaging which consequently makes the fish floss products quickly rancid. The purpose of this study was to determine the optimal shelf life of floss catfish with the best quality. The experimental laboratories of this study was divided into three treatments: spinnered, pressed and combination of spinnered and pressed. The quality of fish floss were observed every 12 days for 48 days.The results showed that there were significantly effect of floss catfish with different treatments of oil reduction. The best quality of floss catfish was achieved at 36 days storaging, with an average value of water content 4.99%, 28.39% of protein content, 9.15% of fat content, 4.99 meq kg-1 of peroxide value and total plate count 6.9 x 10-3 cfu g-1.

scholarly journals Kualitas Mikrobiologis Dan Higiene Pedagang Lawar Di Kawasan Pariwisata Kabupaten Gianyar

2017 ◽  
Vol 16 (2) ◽  
pp. 56
Author(s):  
Sang Gede Purnama ◽  
Herry Purnama ◽  
I Made Subrata
Keyword(s):  
Microbiological Quality ◽  
Plate Count ◽  
Most Probable Number ◽  
Traditional Food ◽  
Food Handlers ◽  
Cross Sectional ◽  
Probable Number ◽  
E Coli ◽  
Total Plate Count

Latar belakang dan tujuan: Kualitas mikrobiologi makanan masih menjadi masalah pada keamanan pangan. Di Bali banyak terdapat pedagang makanan khas tradisional, salah satunya adalah lawar. Lawar tidak hanya disukai oleh masyarakat lokal, tetapi juga oleh wisatawan mancanegara. Pemeriksaan mikrobiologi terhadap lawar perlu dilakukan agar sesuai dengan standar kualitas makanan yang dapat mencegah terjadinya kasus traveler’s diarrhea. Dalam mempersiapkan makanan khas tradisional sebagai food tourism maka diperlukan kajian mengenai kualitas pangan. Hal ini untuk memenuhi keamanan pangan sehingga mampu bersaing di pasar global.  Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis dan higiene pedagang lawar di kawasan pariwisata Kabupaten Gianyar, Bali serta proses pengolahan yang baik.Metode:  Penelitian ini merupakan studi analitik cross sectional dengan pendekatan kuantitatif dan kualitatif menggunakan alat ukur pedoman observasi, wawancara dan pemeriksaan laboratorium. Pengambilan sampel menggunakan teknik random sampling dengan jumlah sampel sebanyak 44 penjamah makanan dan 44 sampel lawar. Wawancaara mendalam dilakukan pada 6 orang pedagang lawar untuk mengetahui proses pengelolaan lawar yang baik. Pemeriksaan E.Coli pada sampel lawar dilakukan di Laboratorium Mikrobiologi Fak. Kedokteran dengan Total Plate Count (TPC) dan Most Probable Number (MPN) yaitu perkiraan jumlah kuman yang mendekati per 100 ml air.Hasil: Proporsi sampel lawar dengan E. coli positif dijumpai sebesar 72,7%. Dari hasil observasi dijumpai bahwa higiene penjamah makanan dalam kategori kurang baik sebesar 72,7%, fasilitas sanitasi kurang memadai 59%, kebersihan lingkungan kurang 54,5%. Hasil analisis bivariat menunjukkan bahwa variabel yang bermakna berhubungan dengan kontaminasi E. Coli yaitu: higiene penjamah makanan (p=0,00), fasilitas sanitasi (p=0,00) dan kebersihan lingkungan (p=0,05).Simpulan : Proporsi lawar yang terkontaminasi E. coli masih sangat tinggi dan hal ini berhubungan dengan higiene penjamah makanan, fasilitas sanitasi dan kebersihan lingkungan.  AbstractBackground and aims: Microbiological quality of food is still a problem on food safety. In Bali there are many traditional food traders, one of which is lawar. Lawar are not only preferred by local people, but also by foreign tourists. Microbiological test to lawar needs to be done to comply with the quality standards of food that can prevent cases of traveler's diarrhea. In preparing traditional food as a food tourism will require assessment of the quality of the food. This is to achieve food safety standards so as to compete in the global market. This study aims to determine the microbiological quality and hygiene lawar traders in the tourist area of Gianyar, Bali as well as hygiene and sanitation models of good food.Methods: This was a cross sectional analytical study with a quantitative and qualitative approach, using a measuring instrument observation, interview and laboratory tests. Sampling using random sampling method with a sample size 44 and 44 samples of food handlers lawar. In-depth interviews were conducted on 6 lawar traders to know how to create a good lawar. E. coli in samples lawar examination conducted at the Laboratory of Microbiology, Faculty of Medicine with Total Plate Count (TPC) and the Most Probable Number (MPN), which estimates the number of germs.Results: The proportion of samples positive lawar with E. coli was found at 72.7%. From the observation found that the hygiene of food handlers in the unfavorable category as much as 72.7%, inadequate sanitation facilities 59%, 54.5% less environmental hygiene. Results of bivariate analysis showed that the variables significantly associated with E. Coli contamination namely: hygiene of food handlers (p = 0.00), sanitary facilities (p = 0.00) and sanitation (p = 0.05).Conclusions: The proportion lawar contaminated with E. coli is still very high and this is associated with a food handler hygiene, sanitation and environmental hygiene.

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