Angka Lempeng Total (Alt), Angka Paling Mungkin (Apm) Dan Total Kapang Khamir Sebagai Metode Analisis Sederhana Untuk Menentukan Standar Mikrobiologi Pangan Olahan Posdaya

Atma, Yoni

doi:10.24853/jurtek.8.2.77-83

Cited by 11 publications

(14 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The washing process of a collision tool with unhygienic water can trigger bacterial contamination. In the sales process, the source of contaminants comes from water used to wash glass and bottles 23 .…”

Section: Resultsmentioning

confidence: 99%

“…In the study of kencur rice herbal medicine conducted on Jl Sumatra, Sumbersari District, Jember Regency, said 60% of kencur rice herbal medicine contained E-coli bacteria 5 . In the study of kencur rice herbal medicine conducted by Maulida, said 60% of kencur rice herbal medicine on Jl Sumatra, Sumbersari District, Jember Regency contained E-coli 23 . Many studies have shown that consumption of food whose microbiological value exceeds the threshold can cause diarrhea, dizziness, nausea, vomiting, and fever 24 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The total plate count of beras kencur herbal medicine in sub-district market Tulungagung city 2018

Puspitasari

Pratiwi

Wahyuni

2019

Melysa

View full text Add to dashboard Cite

Herbal medicine is a traditional drink made from natural ingredients for human health and is made with methods and equipment that are easier in its simplicity which often does not pay attention to hygiene factors and can be a medium for disease transmission. Based on the Regulation of the Head of the Republic of Indonesia Drug and Food Control Agency No. 12 of 2014 concerning requirements for drug fluids in the form of microbial contamination / ALT ≤104 colonies/ml. The purpose of this study was to study the estimated numbers of traditional herbs sold in the Tulungagung District market. The research design used is descriptive. The sampling technique uses a total sampling technique of 6 samples from 4 different markets. Sample meeting with the ALT method in May 2018 in the microbiology laboratory of STIKes Hutama Abdi Husada Tulungagung. The results of the study found that three out of six samples of traditional herbal medicine of kencur rice exceeded the microbial contamination threshold with an average yield of 1 x 107 CFU / ml. The study concludes is that 50% of the sample is not suitable for consumption and 50% of the sample is suitable for consumption. This requires Regulation of BPOM RI Number 12 the year 2014 Regarding Quality Requirements for Traditional Medicines, namely ≤104 colonies/ml. Herbal traders need to pay attention to raw materials, processing, equipment, air used, and containers used.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The total plate count of beras kencur herbal medicine in sub-district market Tulungagung city 2018

Puspitasari

Pratiwi

Wahyuni

2019

Melysa

View full text Add to dashboard Cite

show abstract

“…Bahan baku yang digunakan mengandung nutrisi yang tinggi, kadar air yang tinggi, serta sifat dan karakteristik pengemasan. Jumlah mikroorganisme dalam pangan olahan dipengaruhi oleh kadar air, aktivitas air, pH, suhu, dan lama waktu (Atma 2016). Jumlah total mikroba ikan pindang bumbu kuning dengan perlakuan teknik pengemasan VPP pada pengamatan hari ke-7 menunjukkan nilai terendah dan masih di bawah ambang batas total mikroba ikan pindang menurut SNI 2717.1:2009 tentang mutu ikan yakni maksimal 1,0 x 105 CFU/g.…”

Section: Total Mikrobaunclassified

The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish

et al. 2019

View full text Add to dashboard Cite

Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.

show abstract

“…Pengujian mikrobiologi pangan bervariasi tergantung dari jenis pangannya. Untuk produk pangan pengujian yang sering dilakukan yaitu parameter nilai total mikroba atau angka lempeng total, total kapang dan bakteri koliform (Atma, 2016).…”

Section: Angka Lempeng Total (Alt)unclassified

“…Di samping itu kapang tertentu ada yang menghasilkan zat racun (toksin) seperti jamur Aspergilus flavus yang dapat menghasilkan aflatoksin. Tercemarnya dodol oleh kapang dapat disebabkan karena kurang higienisnya proses pembuatan dodol sehingga terjadi kontaminasi silang atau tercemarnya mikroorganisme luar baik melalui kontak langsung dari tangan atau dari udara (Atma, 2016).…”

Section: Angka Lempeng Total (Alt)unclassified

Karakteristik Edible Film Berbasis Karagenan dan Stearin Sawit sebagai Kemasan Pangan

Adiningsih

Fauziati²,

Priatni³

2018

j.res.technol.ind.

View full text Add to dashboard Cite

Pengemasan produk pangan menggunakan edible film merupakan salah satu teknik pengawetan pangan untuk meningkatkan daya tahan dan kualitas bahan pangan selama penyimpanan. Penelitian penggunaan karagenan untuk bahan pembuatan edible film telah banyak dilakukan namun perlu ditingkatkan daya elastisitasnya. Stearin adalah fraksi lemak yang merupakan komponen hidrofobik pada formulasi edible film yaitu untuk memperbaiki fleksibilitas dan dapat menimbulkan efek kilap yang tidak dimiliki oleh Karagenan sebagai hidrokoloid. Penelitian ini bertujuan untuk mengetahui karakteristik edible film dari karagenan dengan variabel penambahan stearin sawit sebanyak 0.2 g, 0.4 g dan 0.6 g. Hasil terbaik diaplikasikan untuk pengemasan dodol labu kuning sehingga diketahui daya tahan keawetan produk dodol terhadap cemaran mikroba. Penggunaan stearin yang optimum untuk pembuatan edible film yang diaplikasikan ke dodol sebanyak 0.4 g dengan komposisi karagenan 0,8 g dan gliserol 0,5% (v/v) dengan hasil uji sifat fisik mekanik tensile strength sebesar 110,67 kgf/cm 2 dan persen pemanjangan sebesar 25,03%. Hasil uji mikrobiologi dodol labu kuning yang dikemas dengan edible film dari karagenan lebih baik daripada dodol labu kuning yang dikemas plastik sampai 21 hari.

show abstract

Angka Lempeng Total (Alt), Angka Paling Mungkin (Apm) Dan Total Kapang Khamir Sebagai Metode Analisis Sederhana Untuk Menentukan Standar Mikrobiologi Pangan Olahan Posdaya

Cited by 11 publications

References 1 publication

The total plate count of beras kencur herbal medicine in sub-district market Tulungagung city 2018

The total plate count of beras kencur herbal medicine in sub-district market Tulungagung city 2018

The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish

Karakteristik Edible Film Berbasis Karagenan dan Stearin Sawit sebagai Kemasan Pangan

Contact Info

Product

Resources

About