Review: Peran Mikrobiologi Pada Industri Makanan

Sulastri, Eni; Andriani, Cecilia; Zainudin, M.; Wardhani, Sri; Astriani, Meli; Ariyanto, Eko

doi:10.31851/indobiosains.v4i1.6444

Cited by 2 publications

(2 citation statements)

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“…Air is basically not a place for the growth and reproduction of bacteria because the composition of the air is not suitable (Hasanah et al, 2023). In the open air, most bacteria come from the soil (Sulastri et al, 2022). The presence of bacteria in the air may be carried by dust, moisture, wind and droplets.…”

Section: Discussionmentioning

confidence: 99%

Microbiological Quality Test of Food at Market Restaurant in Gorontalo City Market

Rahim,

Suleman

2023

Contagion

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<div><table cellspacing="0" cellpadding="0" align="left"><tbody><tr><td align="left" valign="top"><p><em>Market food is very popular with the people of Indonesia because the price is very affordable, tastes good and has many variations. However, market food processing often ignores cleanliness starting from the processing process to the presentation so that it can cause food to be contaminated with Escherichia coli and Salmonella sp. bacteria. Food contaminated with bacteria if consumed can harm digestion so it can also cause diarrhea. The growth of these microbes can cause food to spoil making it unfit to eat and cause poisoning in humans and even death. This study aims to examine the quality of food from microbiological exposure. This research is an experimental study using the cup count method or the pour method to analyze the microbiological quality of food ingredients with 16 samples, namely Block 8 and Block 11 in the Central Market of Gorontalo City conducted from September to October 2020. Based on the test results with 3 repetitions at different times, it was obtained that samples that did not meet the requirements were in Block 8 RM 2 in the form of woku fish, and in Block 11 there were RM 1, namely chicken curry and RM 2, namely fried fish.</em></p><p><em> </em></p></td></tr></tbody></table></div><p><strong><em>Keyword: Bacteria, Escherichia coli, Food Market, Salmonella sp</em></strong></p>

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Section: Discussionmentioning

confidence: 99%

Microbiological Quality Test of Food at Market Restaurant in Gorontalo City Market

Rahim,

Suleman

2023

Contagion

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“…Berdasarkan informasi tersebut, teknologi dan pemanfaatan limbah sayur sebagai pakan ternak dalam bentuk jus (larutan atau cairan) masih belum banyak digunakan sehingga memiliki peluang yang besar untuk dikembangkan. Tingginya kandungan air di dalam limbah sayur mengakibatkan perkembangan bakteri pembusuk menjadi sangat cepat sehingga dibutuhkan penambahan bahan pengikat air seperti garam untuk menurunkan kadar air tersebut (Anggraeni et al, 2021;Rorong & Wilar, 2020); atau melalui teknologi fermentasi untuk menghasilkan bakteri asam laktat yang berperan dalam menetralisir bakteri pembusuk selama proses fermentasi (Sulastri et al, 2022).…”

Section: Abstract a B S T R A K Pendahuluanunclassified

Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan

Sandi

Pratama

Sahara

et al. 2023

J. Ilmu Peternak. Terap.

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Market vegetable waste is the remains of vegetables that are not sold, the result of weeding, or parts of vegetables that are not used for human consumption. This study aimed to determine the effect of fermentation time on nutrient composition, pH value, total acid, and ammonia of vegetable market waste juices. This study used a fermentation method with cabbage, mustard greens, carrots, and tomatoes as well as 8% salt fermentation additives and 7.7% molasses. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (fermentation time 0 days), P1 (fermentation time 6 days), P2 (fermentation time 12 days), and P3 (fermentation time 18 days). The observed variables included pH, total acid, and ammonia with the duration of fermentation of vegetable market waste juice. The results showed that the duration of fermentation of vegetable market waste juice had a significant effect (P<0.05) on pH, total acid, and ammonia. This research can be concluded that fermentation with a duration of 12 days can increase ammonia and total acid and reduce pH.

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Review: Peran Mikrobiologi Pada Industri Makanan

Cited by 2 publications

References 0 publications

Microbiological Quality Test of Food at Market Restaurant in Gorontalo City Market

Microbiological Quality Test of Food at Market Restaurant in Gorontalo City Market

Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan

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