Analisis Kinerja Inbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang

North Bandung Cattle Ranching Cooperative (KPSBU) Lembang is a single primary business cooperative that acts as a distributor of fresh milk produced by cows owned by its member breeders. The distribution of fresh milk from farmers to cooperatives is a movement of material flow from suppliers to factories known as inbound logistics. This study was aimed to analyze the inbound logistics performance of fresh milk at KPSBU Lembang, its value added for the farmer, as well as the nutritional and microbiological quality. SCOR-AHP was used to analyse inbound logistics performance. The Hayami method was used to analyse value added of fresh milk for the farmer. Fresh milk quality indicators were total solid, protein, fat, pH, specific gravity and total plate count. Obtained data were analyzed descriptively. The results showed that fresh milk inbound logistics performance at KPSBU Lembang was 92.77% (above average). The added value obtained by breeders based on concentrate input amounted to Rp. 8.464 per cow with a value-added ratio of 73.83%. The quality of fresh milk during inbound logistics fulfilled national standard SNI 3141.1.2011.

Contamination of hay and haylage with enteric bacteria and selected antibiotic resistance genes following fertilization with dairy manure or biosolids.

The present study evaluated if enteric bacteria or antibiotic resistance genes carried in fecal amendments contaminate the hay at harvest, representing a potential route of exposure to ruminants that consume the hay. In field experiments, dairy manure was applied to a hay field for three successive growing seasons, and biosolids applied to a hay field for one growing season. Various enteric bacteria in the amendments were enumerated by viable plate count, and selected gene targets were quantified by qPCR. Key findings include the following: At harvest, hay receiving dairy manure or biosolids did not carry more viable enteric bacteria than did hay from unamended control plots. Fermentation of hay did not result in a detectable increase in viable enteric bacteria. The application of dairy manure or biosolids did result in a few gene targets being more abundant on hay at the first harvest. Fermentation of hay did result in an increase in the abundance of gene targets, but this occurred both with hay from amended and control plots. Overall, application of fecal amendments will result in an increase in the abundance of some gene targets associated with antibiotic resistance on first cut hay.

Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi, a Tailoring Delivery System

Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.

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.

Classification of dairy properties according to the geometric mean of the somatic cell count and its antimicrobial resistance profile

Milk and its derivatives are highly consumed foods worldwide, with recognized nutritional importance. The search for the production of products with superior quality is constant. For the present work, 26 milk-producing properties were selected, with a total of 506 milk samples collected during the period from October 2019 to May 2020 being evaluated. The objective of this study was to evaluate the quality of milk produced in dairy properties in the region west Paraná, classified as good or bad based on the results of the Somatic Cell Count (SCC) and through sampling (n = 10) to evaluate the resistance profile of enterobacteria and Staphylococcus spp. isolated from milk samples, in addition to the presence of the mecA gene in strains of Staphylococcus spp. resistant to oxacillin. There were significant differences between the good and bad properties for the levels of lactose, SCC (cell/mL), and Standard Plate Count (SPC) (CFU/mL). The strains of Staphylococcus spp. showed differences in the percentage of resistance in relation to the good and bad properties for antibiotics: tetracycline, ciprofloxacin, oxacillin, amikacin, clindamycin, gentamycin, and erythromycin. The mecA gene was not detected in any of the coagulase-negative Staphylococcus isolates that showed resistance to oxacillin. For enterobacteria, the isolated species differed in relation to the classification of properties, with predominance for Escherichia coli (40%) for properties classified as bad and Hafnia alvei (40%) for those classified as good. The percentage of antibiotic resistance compared to enterobacteria isolates was higher in properties classified as good. Monitoring through microbial culture and antibiogram is extremely important, favoring the correct choice for the treatment of animals with a reduced selection of resistant strains.

Antibacterial effect of TiO2 modified with poly-amidoamine dendrimer – G3 on S. aureus and E. coli in aqueous solutions

This study investigated the bacterial removal using TiO2 nanoparticles (NPs) modified with poly-amidoamine dendrimer macromolecule (PAMAM, G3). The PAMAM G3/TiO2 (nanohybrid) was used to specify antibacterial properties via broth microdilution (MBC-Minimum Bactericidal Concentration and MIC-Minimum Inhibitory Concentration- determination), paper disc diffusion, and surface plate count methods. The nanohybrid was characterized via the different techniques. The effects of different factors including initial bacteria count, run time, solution pH, and the nanohybrid concentration were studied. The nanohybrid cytotoxicity was studied on AGS and MKN45 cells line by MTT assay. It was revealed that the nanohybrid was effective in intercepting both bacterial strains growth. The MIC value for S. aureus and E. coli were determined to be 4 and 2 μg/mL, respectively. The MBC value for both strains were calculated to be 32 μg/mL. The results showed removal efficiency of 100% for S. aureus and E. coli bacteria in optimum situation. The decrease in cell viability in the dosage of 32 μg/mL after 72 h treatment for AGS and MKN45 cells line were shown to be 6.2 and 4.6%, respectively. The nanohybrid was able to decrease the S. aureus and E. coli count in solution, which meets the drinking water criterions aligned with WHO guidelines.

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits

Tomato is one of the fruit vegetables that had perishable properties so that it needs good postharvest handling to increase their shelf life. One of among other technologies, surface coating of tomatoes with edible ingredients added with natural antimicrobials is potential to be applied. Currently, nanotechnology represents an important area and an efficient option for extending the shelf life of foods. The research aimed to investigate the effect of edible coating, containing cinnamon oil nanoemulsion, to extend the storage life and quality of tomato fruits. Treatments given were (a) dipping time in the edible coating formula (1 and 3 minutes), and the storage period of tomatoes, namely 3, 6, 9, 12 and 15 days at room temperature (27°C). As a control treatment, the inspection was also applied on non-coated tomatoes. The results showed that coating treatment was significantly able to delay changes in the quality attributes of tomatoes and longer shelf life compared to fruit that was not coated with an edible coating. Tomato edible coating has better in maintaining physicochemical characteristics (weight loss of 1.83%, TSS 0.34 Brix, vitamin C 59.8 mg/100g and total plate count of 7.88 × 106 CFU/g) than control throughout the storage period. The study concludes that cinnamon oil nanoemulsion coating could be a good alternative to preserve the quality and extend the storage life of tomatoes.