Enterotoxigenic methicillin resistant Staphylococcus aureus contamination in salted fish from Gwadar Balochistan

Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.

Bisnis ikan asin dan dampaknya terhadap kesejahteraan masyarakat Sungai Pauh Langsa Barat

The salted fish business is one of the businesses located in Gampong Sungai Pauh, West Langsa District, Langsa City. This study aims to determine the income and welfare of salted fish processing workers in Gampong Sungai Pauh, West Langsa District. This research is a field research with descriptive qualitative methods. The sample consisted of 15 people. Sources of data used are primary and secondary data obtained by data collection methods through observation, interviews, and documentation.With the salted fish processing, salted fish processing workers' income has increased slightly, so that the life of salted fish processing workers is helped economically, such as being able to eat three times a day, buying clothes even once a year. Salted fish processing workers can be categorized as not prosperous, but economically, salted fish processing workers are greatly helped, if before working in salted fish processing, salted fish processing workers can only eat once a day but after working in salted fish processing, salted fish processing workers can eat. three times a day, buy at least one set of clothes, repair the damaged walls of the house.

Digital marketing to increase sales of salted fish products in Muara Badak Ilir village, Kutai Kartanegara

The development of information technology has grown rapidly and has an impact on society in supporting various large and small-scale business activities. Digital Marketing is one of the means to sell that can help increase product sales compared to conventional sales. This community service aims to provide training and assistance to members of the Rukun Nelayan Toko Lima, Muara Badak Ilir Village, Kutai Kartanegara Regency in marketing tembang and anchovy salted fFish products as regional superior products. This program was carried out through a Focus Group Discussion (FGD) to explore problems in product marketing as well as training and assistance in website management, design and marketing of tembang and anchovy salted fish products. The results of the program show that members of the Rukun Nelayan Toko Lima can skillfully manage marketing through digital marketing and website.

PENGEMBANGAN BAHAN AJAR E-LKPD BERBASIS PENGERINGAN IKAN ASIN PADA MATERI SUHU DAN KALOR FISIKA SMA

The research carried out aims to develop teaching materials that are sontextual local wisdom in order to attract student in learning. The teaching materials that will be developed in this research are e-LKPD based on drying salted fish on temperatured and heat materials. The research method used in this research in the ADDIE development model. The ADDIE development model has five stages, namely Analysis, Design, Development, Implementation and evaluation. The research steps are carried out in accordanse with the ADDIE satges. The results of the research conducted, namely at the analysis stage, it was found that the lack of use of alternative teaching materials such as e-LKPD made student less interested during the learning process. Teaching materials that contain observation activities are meeded to improve psychomotor skills in students so that in this study the e-LKPD was developed by containing a simple experiment on drying salted fish. Preparation or writing of e-LKPD materials using the 3d pageflip application. This applicatin has the adavantage of complete features that make the 3d effect look real. This 3d pageflip appication requires a number of computer devices to use and the installation process is quite long. The constraints of this research are that the computer equipment owned by the researcher does not support the isntallation of the 3d pagefip application, the limited time of the study, and the limitation of the researcher in usng the 3d pageflip applicatin so that the research is only carried out until the sdesign stage.

PEMBERDAYAAN PELAKU USAHA IKAN ASIN MELALUI PEMBUATAN MINI STUDIO DAN PELATIHAN FOTO PRODUK

AbstrakKeberadaan teknologi informasi memberikan pengaruh positif untuk pelaku usaha. Seperti yang terjadi beberapa tahun belakangan ini, media sosial seperti twitter, facebook, whats app,istagram yang semula digunakan sebagai alat penyampai pesan kini menjadi media memasarkan produk. Alasannya sederhana selain jangkauan internet yang luas, aksesnya mudah, serta biayanya murah. Selain itu media sosial memfasilitasi komunikasi dua arah dengan mengizinkan setiap orang dapat berinteraksi dan berkontribusi melalui percakapan online. Inilah yang menyebabkan media sosial menjadi paradigm baru dalam hal pemasaran produk. Namun demikian kenyataannya masih banyak juga pelaku usaha melakukan pemasaran secara tradisional sehingga cakupan peluang untuk mendapat omzet yang besar terbatas. Seperti halnya yang dilakukan kaum ibu pelaku usaha ikan asin di Samadikun Cirebon. Mereka masih menggunakan cara tradisional dalam memasarkan produknya. Belum lagi banyak ditemukan kardus bekas di sekitar rumah warga yang tidak dikelola. Oleh karena itu, tim pengabdian merancang suatu pelatihan dan pendampingan membuat mini studio dari kardus bekas untuk digunakan sebagai media foto produk ikan asin. Pelaku usaha juga dibekali dengan pelatihan teknik foto produk melalui smartphone. Tujuannya meningkatkan keterampilan membuat mini studio, foto produk dan meningkatkan pengetahuan market acces pelaku usaha. Adapun metode kegiatan pengabdian masyarakat dilakukan dengan ceramah, tanya jawab, dan simulasi. Tahapan yang dilakukan mulai dari observasi lapangan, sosialisasi, pelatihan, dan evaluasi. Melalui kegiatan PKM ini pelaku usaha ikan asin dapat meningkatkan omzet penjualan dengan memanfaatkan media social. AbstractThe existence of information technology has a positive influence on business actors. As has happened in recent years, social media such as Twitter, Facebook, WhatsApp, and Instagram, which were originally used as a means of conveying messages, have now become media to market products. The reason is simple apart from wide internet coverage, easy access, and low cost. In addition, social media facilitates two-way communication by allowing everyone to interact and contribute through online conversations. This is what causes social media to become a new paradigm in product marketing. However, in reality there are still many business actors doing traditional marketing so that the scope of opportunities to get large turnover is limited. As has been done by the women who run salted fish business in Samadikun Cirebon. They still use traditional methods in marketing their products. Not to mention that many used cardboard boxes were found around residents' houses that were not managed.Therefore, the community service team designed a training and assistance in making a mini studio from used cardboard to be used as a media for photos of salted fish products. Business actors are also provided with training on product photo techniques via smartphones. The goal is to improve skills in making mini studios, product photos and increase market access knowledge of business people. The method of community service activities is carried out by lectures, questions and answers, and simulations. The stages are carried out starting from field observations, socialization, training, and evaluation. Through this PKM activity, salted fish business actors can increase sales turnover by utilizing social media.

The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. Results In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. Conclusions Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.

Influence of biochemical properties of raw materials on quality change of low-salted fish products

The article defines the influence of biochemical properties of raw materials on the quality change of low-salted fish products packed in conditions of a modified medium. The main reasons for the quality deterioration of low-salted fish products are described. Possible directions for increasing the stability of low-salt fish products during storage are given. The level of activity of tissue proteolytic enzymes is one of the main factors that characterizes the maturation rate of salted fish, and the mass fraction of fat can determine the degree of influence of carbon dioxide on muscle tissue during storage. Accordingly, the results of the examination of the initial fish raw materials, namely the mass fraction of fat and enzymatic activity of muscle tissue, are highlighted. We found that fish raw materials had significant differences in both the mass fraction of fat and the activity of enzymes. The results of the investigation of physicochemical parameters in salted fish products packed in conditions of a modified medium are highlighted. The initial composition of the gas mixture: 40% carbon dioxide with 60% dinitrogen. High barrier packages were used for packaging. The results of experimental studies have shown that in terms of changes in qualitative indicators, the packaging of salted fish in conditions of a modified medium is the most effective for products from low-fat raw materials with low total acidity and activity of proteolytic enzymes.

Digital marketing training for salted fish SMEs in Pela Tourism Village, Kutai Kartanegara Regency

One of the businesses that is currently starting to develop in Pela Village is the salted fish business. However, the income of the Pela Village community is very low. One of the contributing factors is the lack of promotions carried out to promote their products in the market. Based on these problems, this community service aims to train the Pela Village community in marketing salted fish products through digital marketing. The PkM team facilitates computers for people who do not have personal computers. This program is carried out through counseling and workshop methods. The results show that partners have succeeded in creating layouts for their product sales promotions digitally and posted on marketplaces and social media. Through the available promotion media, it is hoped that they can increase the sales.