Infection of Salmonella sp. in Gastrointestinal Tract of Magelang Duck Reared Intensively and Semi-intensively

Pradipta, Monica Sonia Indri

doi:10.36423/baar.v2i1.246

Cited by 2 publications

(2 citation statements)

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“…Throughout the ripening phase, microbes (such as the L. casei starter) and enzymes within the cheese curd have the opportunity to break down proteins. Generally, the protein content of cheddar cheese ranges between 20.8% and 26.11% [22].…”

Section: 43mentioning

confidence: 99%

Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening

Amaniyah,

Royanta,

Baktian

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The fermentation process using lactic acid bacteria (LAB) in cheese manufacturing plays important roles to enhance the nutritional content of cheese. This study aims to observe the effect of the addition of Lactobacillus casei in goat’s milk cheese manufacturing. Changes in physicochemical and organoleptic characteristics were observed during cheese ripening. Cheese was made using 8% of L. casei as starter and its changes were observed for 8 weeks of ripening. The results showed that the acidification process in cheese by L. casei resulted in a yield value of 10.85%. The ripening period affects significant changes in physical and chemical indicators, except for pH. Observations during cheese ripening from the 4th to the 8th week indicate that pH tends to stabilize at pH 5, protein increases by approximately 16%, and the decrease in moisture and fat content was by 18% and 15%, respectively. The best quality of cheese was obtained by 8 weeks of ripening. After 8 weeks of ripening, the cheese was yellow in color, has a hard texture with cheesy aroma, sour taste, and contains approximately 1.8 × 106 CFU/ml of LAB. The study of LAB application in goat’s milk cheddar cheese will provide an innovation in cheese production.

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Section: 43mentioning

confidence: 99%

Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening

Amaniyah,

Royanta,

Baktian

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…merupakan bakteri berbentuk batang, tidak berspora, bersifat negatif gram, yang dapat menyebabkan penyakit Salmonellosis (Widianingsih dkk, 2017). Salah satu bakteri Salmonella sp yang bersifat zoonosis ialah Salmonella enteritidis (Pradipta, 2020). Bakteri ini dapat ditemukan pada berbagai jenis hewan berdarah panas dan manusia (Aprilian, 2018).…”

Section: Pendahuluanunclassified

Pencegahan Penyakit Salmonellosis melalui Video Animasi Lagu Edukasi pada Anak SD SMP dan SMA di Kota Surabaya

Hutomo¹,

Moekti

mukti

et al. 2020

atjpm

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Salmonellosis adalah penyakit infeksi bakteri golongan Salmonella sp. Salmonellosis adalah penyakit yang menular lewat konsumsi produk hewani atau biasa disebut food-borne disease. Infeksi salmonellosis di Indonesia tiap tahun berkisar 600.000-1,3 juta kasus dengan kematian sebanyak 20.000 jiwa. Perkembangan teknologi begitu pesat. Proses edukasi menggunakan berbagai media, salah satunya media audio visual yaitu video animasi. Penyampaian edukasi dengan media video lebih efektif dan efisien dibanding tanpa menggunakan media. Penulis pada penelitian ini melakukan kegiatan pemberian edukasi pencegahan penyakit Salmonellosis secara online melalui video animasi lagu kepada anak-anak dan dilanjutkan dengan pengisian kuisioner. Sebanyak 50 anak dari berbagai campuran tingkat pendidikan sekolah SD,SMP dan SMA di kota Surabaya Provinsi Jawa Timur menjadi peserta. Kegiatan ini mendapat respon yang baik diharapkan setelah menonton video, peserta dapat melakukan kegiatan anjuran kesehatan penyakit Salmonellosis sehingga dapat mengurangi dan mencegah penularan penyakit Toxoplasmosis.

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Infection of Salmonella sp. in Gastrointestinal Tract of Magelang Duck Reared Intensively and Semi-intensively

Cited by 2 publications

References 1 publication

Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening

Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening

Pencegahan Penyakit Salmonellosis melalui Video Animasi Lagu Edukasi pada Anak SD SMP dan SMA di Kota Surabaya

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