Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

Green environment: Effects of acetate buffer on cellulose production by Acetobacter xylinum 0416 in fermented static cultivation

Bacterial cellulose (BC) white leathery pellicle produced from fermentation process of Acetobacter xylinum has many advantages such as high-water holding capacity, high porosity and high purity compared to plant cellulose. However, one of the BC application problems in industry is its low bio-cellulose productivity. The significant decrease of BC production can be effected by the reduction of pH culture due to production of by-product, gluconic acid during the static fermentation process. Therefore, the production of BC pellicle would be improved efficiently by controlling the pH of BC static cultivation. Bio-cellulose dry weight was at the greatest in acetates of 5.66 g/L while the dry weight derived from BC is 2.72 and 2.56 g/L in Control and Hestrin and Schramm (HS). The acetate buffered medium can be completed in a static fermentation method which can improve BC film production effectively.

Bimbingan Teknis Pembuatan Nata de piel batatas dari Kulit Ubi Jalar (Ipomoea batatas)

Kulit ubi jalar biasanya hanya dibuang sebagai limbah ke lingkungan, atau kadang dijadikan sebagai makanan ternak. Kulit ubi jalar sebenarnya masih menyisakan bahan-bahan yang dapat dijadikan medium biakan bakteri Acetobacter xylinum untuk menghasilkan nata. Akan tetapi informasi dari sekolah yang disurvey umumnya belum memiliki pengetahuan langkah-langkah untuk memanfaatkan kulit ubi jalar tersebut dan keterbatasan alat serta bahannya. Telah dilakukan kegiatan Bimbingan teknis cara pembuatan nata yang berbahan dasar kulit ubi jalar kepada guru-guru biologi dan siswa-siswi SMA/sederajat se-kabupaten Tanah Laut dan sekitarnya. Proses pembuatan nata mengacu pada teknik dasar pembuatan nata oleh (Saragih, 2004). Metode kegiatan bimbingan teknis dengan cara: 1) pemaparan materi tentang nata dan cara pembuatan nata; 2) Demonstrasi secara virtual pembuatan nata de piel batatas melalui tayangan video; Kegiatan diikuti oleh 68 peserta yang meliputi guru dan siswa dari 5 SMA Negeri dan 1 MAN serta dari Politeknik yang ada di Kabupaten Tanah Laut. Hasil bimbingan menunjukkan bahwa peserta memahami cara membuat nata de piel batatas yang berasal dari kulit ubi jalar. Berdasarkan jawaban angket yang diberikan setelah bimbingan, sebanyak 74,2% peserta menyatakan memahami cara membuat nata de piel batatas yang berasal dari kulit ubi jalar dan sangat setuju dengan kegiatan ini. Peserta memberikan respon yang positif dan 71,2% berminat untuk mencoba membuatnya. Sweet potato skin is usually only dumped as waste into the environment or sometimes used as fodder. Sweet potato skin still leaves ingredients that can be used to breed bacteria Acetobacter xylinum to produce Nata. However, in school do not know measures to use the sweet potato skin and the limitations of tools and materials. Technical guidance on how to make sweet potato skin-based Nata has been conducted to biology teachers and high school students/equivalents in Tanah Laut and surrounding districts. Making Nata refers to the basic techniques of making Nata by (Saragih, 2004). Methods of technical guidance activities through: 1) exposure of material about Nata and how to make nata; 2) Virtual demonstration of the making of Nata de piel batatas through video viewing; The activity was attended by 68 participants including teachers and students from 5 public high schools and 1 MAN as well as from polytechnics in Tanah Laut Regency. Based on the evaluation after guidance, 74.2% of participants stated that they understood how to make Nata de piel batatas from sweet potato skins and strongly agreed with this activity. Participants gave a positive response, and 71.2% were interested in trying to make it.

Bacterial Cellulose Production in The Overripe Guava Juice by Acetobacter xylinum as A Solution to Reduce Organic Waste

The exploration for a new cost-effective carbon source with shorter fermentation process for high yield BC production is still needed. In this study, bacterial cellulose (BC) was synthesized by Acetobacter xylinum using overripe guava juice as a carbon source. The results showed that A. xylinum was able to grow on the overripe guava juice with different concentration and produced BC after two days incubation. In the later on, the BC is called as nata de guava. The overripe guava juice which containing reducing sugar content 23 g /L (substrate 100%) at pH 4 produced the thickest BC (1.267 cm). This study showed due to the high reducing sugar and protein contents in the overripe guava, without the addition of carbon and nitrogen from external sources, BC could be formed. Considering the huge disposal overripe guava fruit waste in Java, the present study provides an alternative methodology to synthesize BC. Besides, most importantly, this study provides a new insight to manage organic waste specifically from overripe guava fruit rather than the waste being thrown away and becoming organic waste generation. Keywords: bacterial cellulose, Acetobacter xylinum, overripe guava, organic waste

Pengolahan Limbah Cair Tahu Menjadi Nata De Soya Melalui Proses Fermentasi

<p>Pabrik tahu merupakan industri kecil (rumah tangga) yang banyak dikerjakan oleh masyarakat dan pada umumnya jarang memiliki instalasi pengolahan limbah. Adanya keterbatasan dana, pabrik tahu tersebut lebih sering membuang limbahnya langsung ke sungai. Limbah tahu ini akan menimbulkan aroma yang kurang sedap sehingga mengganggu estetika dan kehidupan ekosistem sekitarnya. Salah satu cara untuk mengurangi pencemaran lingkungan, dilakukan pengolahan limbah cair tahu menjadi produk yang lebih bermanfaat yaitu <em>Nata de Soya</em>. Proses pembuatan <em>Nata de Soya</em> melalui fermentasi. Sebanyak satu liter limbah cair tahu diendapkan dan difiltrasi, dilanjutkan dengan pembuatan media tumbuh bakteri <em>Acetobacter xylinum</em> dan difermentasi selama 14 hari. Produk yang terbentuk kemudian dicuci dan direndam selama 3 hari dengan penggantian air rendaman setiap hari. Proses fermetasi limbah cair tahu menghasilkan <em>Nata de soya</em> berbentuk gel, berwarna putih, mempunyai ketebalan 2 mm, kadar air 79,31% dan densitas sebesar 0,85. Pengolahan dalam penelitian ini yang terbukti berhasil mengubah limbah cair tahu menjadi <em>Nata de Soya</em> merupakan salah satu cara mengurangi pencemaran lingkungan dan dapat meningkatkan nilai ekonomi. </p><p><strong>Tofu Liquid Waste Processing Into Nata De Soya Through the Fermentation Process. </strong>Tofu factories are small (household) industries that are mostly done by the community and generally rarely have sewage treatment plants. Due to limited funds, these tofu factories often dispose of their waste directly into the river. This tofu waste will cause an unpleasant aroma that will disturb the aesthetics and life of the surrounding ecosystem. One of the ways to reduce environmental pollution is to process tofu liquid waste into a more useful product, namely Nata de Soya. The process of making Nata de Soya can be done through fermentation. As much as one liter of tofu liquid waste was deposited and filtered following by making a growing medium for Acetobacter xylinum bacteria and was then fermented for 14 days. The product was then washed and soaked for 3 days with daily replacement of water immersion. The fermentation process of tofu wastewater produced Nata de soya as a white gel and having a thickness of 2 mm, a water content of 79.31%, and a density of 0.85. The treatment presented in this paper which successfully converted tofu wastewater into Nata de Soya is one way to reduce environmental pollution and to increase the economic value.</p><p> </p>

PELATIHAN PEMBUATAN NATA DE COCO DARI LIMBAH AIR KELAPA DI DESA DUNU KECAMATAN MONANO KABUPATEN GORONTALO UTARA

ABSTRAK Tanaman kelapa memiliki beragam manfaat mulai dari buah, batang, daun dan air kelapa. Buah kelapa dimanfaatkan oleh masyarakat di desa Dunu kecamatan Monano Kabupaten Gorontalo Utara menjadi kopra. Dalam proses pembuatan kopra, air kelapa di desa Dunu kurang dimanfaatkan secara maksimal sehingga menjadi limbah. Limbah air kelapa dapat digunakan dalam pembuatan nata de coco dengan menggunakan mikroorganisme Acetobacter xylinum. Untuk itu, dengan melimpahnya air kelapa di desa Dunu, sehingga dilakukan pelatihan pembuatan nata de coco. Tujuan dari kegiatan pelatihan ini diharapkan dapat memberikan informasi, skill dan pengetahuan kepada masyarakat desa Dunu dalam memanfaatkan limbah air kelapa menjadi produk nata de coco sehingga mampu meningkatkan pendapatan ekonomi masyarakat juga mampu menjaga kebersihan lingkungan sekitar dari limbah air kelapa. Pelatihan pembuatan nata de coco dari limbah air kelapa di desa Dunu, Kecamatan Monano Kabupaten Gorontalo Utara ini dilaksanakan pada hari Minggu tanggal 20 September 2020 dengan melibatkan 65 orang peserta bertempat di aula kantor desa Dunu. Metode pelaksanaan kegiatan ini adalah pelatihan langsung dan praktik. Hasil dari kegiatan pelatihan pembuatan nata de coco dari limbah air kelapa ini adalah peserta mendapatkan informasi, skill dan pengetahuan mengenai cara pembuatan nata de coco dari air kelapa. Selain itu, peserta juga mendapat pengetahuan dan skill mengenai cara pembibitan starter nata de coco dari mikroorganisme bakteri Acetobacter xylinum.