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43 AKTIVITAS ANTIMIKROBA MINYAK ESENSIAL JAHE MERAH (Zingiber officinale var. Rubrum) DAN LENGKUAS MERAH (Alpinia purpurata K. Schum) TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN Antimicrobial Activity of Red Ginger (Zingiber Officinale Var. Rubrum) and Red Galangal (Alpinia purpurata K. Schum) Essential Oils Against Pathogenicand Food Spoilage Bacteria ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik fisika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC).Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45 o , larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1. 8-cineole, chavicol,9-desoxo-9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan. ABSTRACTThe aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B.cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis ofphysicochemicalcharacteristicsw...

Abstract. The purpose of the study is to asses the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheeses stickiness was -8.23 to -11.53 gs, cheese pH was 4.70-5.60; number of cheese LAB was 8.59-9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15.28-20.03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food. Key words: Soft Cheese, Lactobacillus rhamnosus, Lactobacillus plantarum, CultureAbstrak. Penelitian bertujuan untuk mempelajari pengaruh penggunaan probiotik secara tunggal dan campuran dari Lactobacillus plantarum dan Lactobacillus rhamnosus terhadap sifat fisikokimia dan viabilitas BAL selama penyimpanan. Keju lunak susu kambing terdiri dari tiga perlakuan yaitu (1) menggunakan kultur Lactobacillus rhamnosus, (2) menggunakan kultur Lactobacillus plantarum dan (3) campuran kultur (Lactobacillus rhamnosus and Lactobacillus plantarum). Variabel yang diamati adalah tekstur keju, proksimat, pH produk dan jumlah BAL. Hasil menunjukkan bahwa ketegasan/keutuhan keju mempunyai kisaran 10,78-47,75 gf, kelengketan keju adalah -8,23 sampai -11,53 gs, pH keju adalah 4,70-5,60; jumlah BAL keju adalah 8,59-9,69 log cfu/g. Kadar protein, lemak dan abu keju berturut-turut adalah 13,56-16,54%; 15,28-20,03% dan 2,7-3,39 %. Kesimpulan dari penelitian ini adalah bahwa keju lunak dengan kultur campuran dari L.rhamnosus dan L.plantarum berpotensi baik untuk dikembangkan sebagai makanan probiotik.

Food for school children may become unsafe if its raw materials and handling processes are not well controlled. This study aimed to determine the level of compliance of the vendors with good processing practices. The method used was the development of vendor compliance criteria, observation of vendors’ behavior, and exploration of the source of the problem. The results of the study on 100 types of fish-based food product which are sold by 63 vendors in 50 schools (elementary schools, junior high schools, senior high schools, and universities) indicated only 46% of vendors were compliant and there was still 26% of vendors who did not carry out the good food processing practices. The problems identified were no access to running water to wash hands and equipment (100%), the absence of protective clothes for the workers (92%), and the filthy conditions on the surface of the booth (81 %), the display (65%), and the workers’ hands (73%). The results obtained also indicated that the compliance level of the vendors did not correspond with their educational background. From the results of this study, it is suggested that local health authorities should conduct a more targeted extension program for fish-based food for school children vendors.

Salmonella is a pathogenic bacterium that can cause serious harm to humans. Chicken carcasses have been reported contaminated by Salmonella, especially S. Typhimurium and S. Enteritidis. These two serovars are very difficult to be confirmed and distinguished using biochemical analysis, therefore a rapid method for detection and differentiation of both is required. The objective of this study was to evaluate designed primer for detection and differentiation of S. Typhimurium and S. Enteritidis on chicken carcasses using real time Polymerase Chain Reaction (rt-PCR). Detection of Salmonella spp. was conducted using primer sequence from invA gene. Differentiation of both Salmonella serovars was conducted using specific target gene from S. Typhimurium (STM) and specific virulence plasmid of S. Enteritidis (Prot6E). The result showed that invA primer effective to detect all species Salmonella tested and has good specificity that could not detect Escherichia coli and Shigella dysenteriae in the similar melting temperature.   Two specific primers STM and prot6E have distinguished between S. Typhimurium and S. Enteritidis.  Sensitivity of method showed very good with 0.5 μM primer concentration of invA, STM and prot6E that were 0.2 pg, 22 pg and 28 pg respectively. Initial trial showed that this method can be applied for detection of Salmonella spp. and two serovars in chicken carcasses.