Studi Cemaran Mikroba Pada Produk Pangan Tradisional “Lawar Putih Daging Babi” Di Kecamatan Denpasar Utara

Agustini, Ni Ketut Sri; Putra, I Nengah Kencana; Permana, Dewa Gde Mayun

doi:10.24843/itepa.2020.v09.i01.p03

Cited by 5 publications

(5 citation statements)

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“…However, the maximum contamination limit for meat products processed by heating and freezing was 1 × 10 6 colonies/g. The total aerobic mesophilic microflora of Sui Wu'u was 4.4 × 10 5 , which was still below the required value and lower than that of the white lawar sample of pork sold in Bali (6.7 × 10 5 -7.6 × 10 6 colonies/g) [74], and traditional Spanish pork sausage [75].…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

2023

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Background and Aim: Sui Wu’u is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container (tuku) for months. After 6 months of storage, this study examined the physicochemical, microbiological, and sensory properties of Sui Wu’u. Materials and Methods: Sui Wu’u products were prepared using the traditional recipe from the Bajawa community. Fresh pork (pork belly and backfat), corn flour, and salt were purchased from local/traditional markets at proportions of 65%, 30%, and 5%, respectively. The physicochemical, amino acid, fatty acid profile, microbiological, and sensory properties of Sui Wu’u were evaluated after being stored for 6 months in a bamboo container (tuku). Results: The results indicated that these Sui Wu’u were mainly characterized by high-fat levels, followed by protein. The pH value, salt content, moisture content, and water activity were 4.72%, 1.72%, 6.11%, and 0.62%, respectively. Minerals (K, P, Se, and Zn) and vitamin B6, as well as amino acids, such as leucine, phenylalanine, lysine (essential amino acids), glycine, proline, glutamic acid, and alanine (non-essential amino acids), are present in Sui Wu’u. The fatty acid profile was dominated by monounsaturated fatty acids (MUFA) (21.69%), saturated fatty acids (SFA) (17.78%), and polyunsaturated fatty acids (PUFA) (5.36%). Monounsaturated fatty acids, oleic acid (C18:1n9) was the most abundant fatty acid in Sui Wu’u, followed by palmitic acid SFA (C16:0); MUFA stearic acid (C18:0); and PUFA linoleic (C18:2n-6). The microbiological characteristics of Sui Wu’u showed no detectable microorganisms (<10 CFU/g) for Salmonella, total E. coli and total Staphylococcus, and average values of 4.4 × 105 CFU/g for total microbes, which were still below the maximum limit of microbial contamination according to the regulations of the Food and Drug Supervisory Agency of the Republic of Indonesia. The sensory assessment indicated that panelists highly preferred (rated as very like) Sui Wu’u for all sensory attributes. Conclusion: The physicochemical, microbiological, and sensory characteristics of Sui Wu’u after 6 months of storage indicated that it still provides essential nutrients for the body and is quite safe for consumption. The stability of Sui Wu’u’s shelf life can be attributed to the appropriate combination of pork, salt, corn flour, bamboo packaging (tuku), and storage temperature. The high-fat content in Sui Wu’u can be reduced by increasing the proportion of lean meat. Ensuring strict sanitation during the manufacturing process, using high-quality pork, salt, corn flour, and proper packaging with bamboo can further improve the safety of Sui Wu’u for consumption. Keywords: Bajawa, meat preservation, sensory characteristics, Sui Wu’u.

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Section: Microbiological Characteristicsmentioning

confidence: 99%

Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

2023

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“…The sample is spread by shaking the petrifilm slowly. The petrifilm is incubated for 24 hours at a temperature of 37 °C (Agustini et al, 2020). Colonies formed from the test results are counted or read using colony counters.…”

Section: Coliform and E Coli Test Using Petrifilmmentioning

confidence: 99%

Analysis of Total Microbes, Coliform, Escherichia coli, and Salmonella spp. of Smoked Fish Sold in Denpasar City, Bali, Indonesia

N. Khairunnisa,

R. Kawuri,

Parwanayoni

et al. 2023

EEC

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Fish is a source of animal protein with high nutritional content such as protein, minerals, and vitamins, as well as health benefits. Fish are highly perishable food, so a process is needed to prevent spoilage in fish products, one of which is the smoking process. Smoking fish prevents post-harvest losses by removing the water content and inhibiting bacterial growth. Improper handling, processing, and storage of smoked fish can lead to contamination of microorganisms, especially pathogenic bacteria. This study aims to determine the total microbes, Coliform, E. coli, and Salmonella spp. of smoked fish in accordance with the food safety standards Indonesia (BPOM). Samples were obtained from smoked fish merchants in four sub-districts in Denpasar, namely West Denpasar, South Denpasar, East Denpasar, and North Denpasar. The research was conducted using streak and spread plate methods on agar media and using Petrifilm. The result shows the highest Total Plate Count (TPC) average number was 139,4 × 10 4 CFU/g from the South Denpasar, total highest average Coliform number was 55 × 10 3 CFU/g from South Denpasar, total highest average number of Escherichia coli was 238 × 10 1 CFU/g and some of the samples showed positive result for Salmonella spp.. According to the BPOM safety standard, the maximum total plate count for smoked fish is 10 5 CFU/g and for Salmonella is negative/25 g. In conclusion of this study, some of the smoked fish samples exceeded the BPOM safety standard.

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“…Tabel 1 : Data hasil pemeriksan angka kuman daging ayam potong yang tanpa direndam dengan perasan buah belimbing wuluh (Averrhoa bilimbi L) Campylobacter yang dapat menyebabkan infeksi pada manusia (Gustiani, 2009;Safitri, Hastutiek and Arimbi, 2017).…”

Section: Hasil Dan Pembahasanunclassified

PEMANFAATAN PERASAN BELIMBING WULUH (Averrhoa bilimbi L) DALAM MENGHAMBAT PERTUMBUHAN ANGKA KUMAN PADA DAGING AYAM

Kurniawati

2023

klinikal_sains

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Abstrak ___________________________________________________________________ Kerusakan pada daging dapat disebabkan karena adanya benturan fisik, perubahan kimia, dan aktivitas mikroba. Empat jam setelah pemotongan, tanpa pengawet daging ayam mulai rusak. Tanaman belimbing wuluh memiliki banyak manfaat dari daun, buah bahkan batangnya. Kandungan flavonoid pada belimbing wuluh bekerja dengan cara merusak membran sitoplasma sehingga bakteri akan rusak dan mati. Tujuan penelitian ini adalah untuk mengetahui perasan belimbing wuluh (Averrhoa bilimbi L) dalam menghambat pertumbuhan angka kuman pada ayam potong segar. Jenis penelitian ini adalah eksperimen murni dengan rancangan pre and post test with control. Peneliti memberikan perlakuan atau intervensi terhadap suatu variabel. Dari perlakuan tersebut diharapkan terjadi perubahan atau pengaruh terhadap variabel yang lain. Hasil penelitian ini menghasilkan rata-rata angka kuman pada kontrol 0, 2, 4, dan 6 jam adalah 1,1 × 109 CFU/gr ; 1,65 × 108 CFU/gr ; 1,69 × 108 CFU/gr ; 5,7 × 108 CFU/gr. Sedangkan rerata angka kuman pada daging ayam yang direndam dengan menggunakan variasi lama perendaman dengan menggunakan perasan belimbing wuluh dengan berbagai variasi lama perendaman pada 0, 2, 4, dan 6 jam sebesar 1,1 × 109 CFU/gr ; 7,4 × 107 CFU/gr ; 8,5 ×108 CFU/gr ; 1,4 × 109 CFU/gr. Jadi dapat disimpulkan bahwa perasan belimbing wuluh berpengaruh terhadap penurunan jumlah angka kuman pada waktu 2 jam perlakuan. Kata Kunci: angka kuman, belimbing wuluh, daging ayam, flavonoid

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Studi Cemaran Mikroba Pada Produk Pangan Tradisional “Lawar Putih Daging Babi” Di Kecamatan Denpasar Utara

Cited by 5 publications

References 0 publications

Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

Analysis of Total Microbes, Coliform, Escherichia coli, and Salmonella spp. of Smoked Fish Sold in Denpasar City, Bali, Indonesia

PEMANFAATAN PERASAN BELIMBING WULUH (Averrhoa bilimbi L) DALAM MENGHAMBAT PERTUMBUHAN ANGKA KUMAN PADA DAGING AYAM

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