Microbiological Studies of Semi-Preserved Natural Condiments Paste Stored in Refrigerator and Ambient Temperature

Dien, Henny Adeleida; Montolalu, Roike Iwan; Mentang, Feny; Mandang, A S K; Rahmi, A D; Berhimpon, Siegfried

doi:10.1088/1742-6596/953/1/012014

Cited by 2 publications

(4 citation statements)

References 8 publications

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“…Media pertumbuhan mikrobiologi ini bukanlah media yang selektif. Jumlah lempeng aerobik pada produk pangan umumnya tidak berhubungan dengan bahaya keamanan pangan, tetapi seringkali dapat berguna untuk menujukkan kualitas, masa simpan dan kontaminasi pada proses pendinginan produk (Dien, et al 2018).…”

Section: Suhu Ruangunclassified

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MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

Rahmi

Dien

Kaparang

2018

MTHP

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Produk pasta (intermediet product) penyedap rasa alami merupakan bahan dasar bumbu dari sebagian kecil produk pasta penyedap rasa ikan Cakalang untuk menjadi pasta semi preserve. Tujuan penelitian ini untuk menghitung dan menganalisis Angka Lempeng Total (ALT) serta kadar air dan pH. Metode yang digunakan pasta sampel suhu ruang diambil pada 0, 1, 2, 3, 4, 5, dan 6 hari, sedangkan suhu ruang diambil pada 0, 2, 4, 6, 8, 10, 15, 20, 25, dan 30 hari. Hasil menunjukkan bahwa pasta penyedap alami yang disimpan pada suhu ruang masih layak hingga 5 hari (8,9 x 103 CFU/g) tetapi tidak untuk 6 hari (1,2 x104 CFU/g) karena sudah melebihi SNI, dan pada suhu dingin masih layak hingga 30 hari (6,5 x 103 CFU/g). Kadar air pada suhu ruang memiliki nilai signifikan yaitu 63,5-74,5%, sedangkan pada suhu dingin tidak signifikan yaitu 58,0-70,5%. Analisis pH pada suhu ruang tidak signifikan yaitu 5,40-5,62 dan pada suhu dingin signifikan yaitu 5,43-5,66.

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Section: Suhu Ruangunclassified

“…Dari data ALT, dapat dilihat bahwa selama disimpan dalam suhu ruang dan suhu dingin, tidak ada pembusukan yang terjadi. Hal ini diperkuat Dien, et al 2018, meskipun kandungan airnya cukup tinggi tetapi mungkin aktivitas air (Aw) dari pasta rendah sehingga dapat mencegah bakteri untuk tumbuh secara optimal.…”

Section: Analisa Kadar Airunclassified

MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

Rahmi

Dien

Kaparang

2018

MTHP

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“…After being diluted from 0.4% to 0.8% and applied to the skipjack fillet, the pH ranged from 4.8 to 5.5 [11], [24], [5]. As a result, LS can inhibit the growth of pathogens and spoilage microbes [18], [6]. pyrene [11].…”

Section: Histamine Contentmentioning

confidence: 99%

“…LS is sensitive to several foodborne pathogens in vitro and in food, including Salmonella, Listeria monocytogenes, Staphylococcus, and Escherichia coli. As a result, LS is a potent natural antimicrobial to be applied commercially, especially if a smoky flavor is wanted [6], [20]. This study strives to: (1) Formulate the LSM, particularly the ratio of MD, SS, and LS; (2) evaluate pathogenic bacteria inhibition by LSM in 6 days of refrigerated sashimi; and (3) evaluate the total histamine in LSM-coated sashimi refrigerated for 6 days.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi

Dien

Montolalu²,

Mentang³

et al. 2022

Open Access Maced J Med Sci

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Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice. Apart from ice, new preservatives must be investigated to avoid pathogenic and histamine-producing microorganisms. Liquid smoke (LS) contains antimicrobial chemicals including organic acids, carbonyl, and phenols from pyrolyzing coconut shells. However, because the evidence of physicochemical features of LS is scarce, research into liquid smoke microencapsulation is required. The researchers wanted to figure out how liquid smoke microencapsulation (LSM) is made, how effective it is against harmful germs, and how much total histamine is present in LSM-coated sashimi maintained at room temperature. Histamine content, antibacterial inhibitory activity, total microbial count (TPC) of Salmonella and E. coli, water content, and pH level were tested. According to the findings, LSM with maltodextrin: sago flour: 1% LS ratio of 10: 1: 5 efficiently prevented E. coli and Salmonella development and reduced histamine level in sashimi refrigerated for 6 days in the refrigerator.

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Microbiological Studies of Semi-Preserved Natural Condiments Paste Stored in Refrigerator and Ambient Temperature

Cited by 2 publications

References 8 publications

MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

MUTU MIKROBIOLOGI DAN KIMIA DARI PRODUK PASTA (intermediet product) PENYEDAP RASA ALAMI YANG DISIMPAN PADA SUHU RUANG DAN SUHU DINGIN

Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi

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