UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN

Prihandani, Sri Suryatmiati

doi:10.21082/ip.v24n1.2015.p53-58

Cited by 23 publications

(16 citation statements)

References 9 publications

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“…Garlic extract has an allicin compound, which is a bioactive compound that is volatile so that when applied to Tuna fillets, these compounds would evaporate and diffuse throughout the surface of the fish fillet so that it could inhibit the growth of microbes. This was in accordance with Prihandani (2015) that garlic had a bioactive substance in the form of allicin, which was volatile (9). Then complemented by Iriani (2014) that the bioactive substances in the active packaging would be released during storage to the surface of food through evaporation or diffusion so that it could inhibit the growth of microbes (10).…”

Section: The Level Of Correlation Between Smart Indicator Label Sensosupporting

confidence: 67%

The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish

Yolanda

Dirpan

Rahman

et al. 2020

canrea

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Fresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room temperature (28 ± 2oC), and to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until 12 hours with two replications. The results obtained showed that the smart label indicator changed color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet.

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Section: The Level Of Correlation Between Smart Indicator Label Sensosupporting

confidence: 67%

The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish

Yolanda

Dirpan

Rahman

et al. 2020

canrea

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“…Bawang putih selain umum digunakan sebagai bumbu masakan, juga berguna untuk berbagai macam hal lainnya. Berbagai penyakit seperti darah tinggi, kolesterol, flu dan penyakit lainnya dapat diobati dengan menggunakan bawang putih karena sifat bawang putih yang memiliki kandungan antioksidan (Prasonto et al 2017) dan antibakteri (Prihandani et al 2015). Bawang putih juga dapat digunakan pada bidang pertanian, peternakan, dan perikanan, yaitu sebagai aditif pada pakan untuk meningkatkan manfaat dari ternak itu sendiri (Dharmawati et al 2013;Syakir & Wahyuni 2017), sebagai obat (Sari et al 2014;Muslim et al 2009), sebagai pestisida nabati (Nursam et al 2016;Nurzaman et al 2013), dan juga memiliki manfaat dalam mengawetkan makanan (Hendra 2017).…”

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Kelayakan Usahatani Bawang Putih di Berbagai Tingkat Harga Output (Feasibility of Garlic Farming at Various Price Levels of Output)

Kiloes¹,

Hardiyanto²

2020

J.Hort

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Indonesia selama ini mengimpor sebanyak 95% bawang putih konsumsi, namun direncanakan bahwa Indonesia harus dapat berswasembada bawang putih pada tahun 2021. Untuk itu dilaksanakan upaya perluasan tanam mulai dari penggunaan dana APBN, penanaman oleh importir, maupun penanaman secara swadaya petani yang akan membutuhkan benih bawang putih dalam jumlah banyak. Dengan alasan terbatasnya jumlah benih bawang putih dan meningkatnya permintaan untuk penanaman maka harga benih bawang putih di tingkat petani melonjak naik sehingga perlu dibuat aturan mengenai harga bawang putih agar semua pemangku kepentingan dapat saling mendapatkan keuntungan. Penelitian ini bertujuan merekomendasikan harga bawang putih yang layak sesuai dengan harga pasar dan keuntungan petani. Data yang digunakan berupa data primer input dan output usahatani yang dikumpulkan dari 86 orang petani di tiga sentra produksi bawang putih yang selama ini konsisten menanam bawang putih, yaitu Lombok Timur, Magelang, dan Temanggung. Data sekunder berupa data Upah Minimum Kabupaten (UMK) diperoleh dari BPS untuk membandingkan dengan keuntungan usahatani yang diperoleh. Hasil penelitian menunjukkan bahwa harga jual yang layak untuk bawang putih konsumsi adalah Rp15.000,00/kg dan untuk benih sebesar Rp53.000,00/kg. Apabila harga jual kurang dari harga tersebut maka keuntungan usahatani akan lebih rendah dari UMK sehingga tidak akan menarik untuk petani.KeywordsBawang putih; Biaya usahatani; Harga jual; UMKAbstractIndonesia for long years has been importing as much as 95% of the consumption of garlic, but it is planned that Indonesia should be able to self-sufficient in garlic in 2021. Therefore, efforts are made to expand planting, starting from the use of national budget funds, planting by importers, as well as planting independently farmers who will need seeds garlic in large quantities. Due to the limited amount of garlic seeds and the increasing demand for planting, the price of garlic seeds at the farmer level soared. Regulations should be made regarding the price of garlic so that all stakeholders can benefit from each other. This study aims to recommend the price of decent garlic according to market prices and farmers’ profits. The data used in the form of farm input and output primary data collected from 86 farmers in three centers of garlic production that have consistently planted garlic, namely East Lombok, Magelang, and Temanggung. Secondary data in the form of District Minimum Wage data was obtained from Statistics Indonesia (BPS) to compare with farm profits obtained. The results of the study show that the reasonable selling price for garlic consumption is IDR 15,000/kg and for seeds of IDR 53,000/kg. If the selling price is less than this price, the farming profit will be lower than the District Minimum Wage so that it will not be attractive to farmers.

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“…Bahan utama sambal, cabai, juga memiliki aktivitas antimikroba. Capcaisin dalam cabai dapat berperan sebagai antimikroba (Imran, 2018), serta komponen dialildisulfida dan dialitrisulfida yang terdapat pada bawang juga memiliki aktivitas antibakteri (Prihandani et al, 2015). Penambahan perasan jeruk nipis segar yang mengandung asam sitrat 6,15 % asam laktat 0 09 %, serta sejumlah kecil asam tartarat menurunkan nilai pH dibawah kisaran pertumbuhan mikroorganisme dan menghambat pencokelatan pada bahan makanan (Wulandari, 2017).…”

Section: Angka Lempeng Total (Alt)unclassified

Masa Simpan Aneka Sambal Dari Bahan Nabati Menggunakan Metode Accelerated Shelf Life Testing: Kajian Literatur

Mardhiyyah

Ningsih

2021

AGROINTEK: Jurnal Teknologi Industri Pertanian

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Sambal or spicy sauce is a supplementary ingredient that dominates the Indonesian market. There are many kinds of spicy sauce. They are made from vegetable, fish, and other Indonesian indigenous spices. Unfortunately, many products do not include their expiration period. The spicy sauce product generally can not be consumed once, so it needs to be stored. The spicy sauce damages are characterized by changes in physical, chemical, biological, and organoleptic characteristics. Various studies on the spicy sauce shelf life have been done. The purpose of this study is to identify, analyze, and compare spesific literature sources about quality degradation and shelf-lif of various spicy sauces. This study focused on five groups of vegetable based spicy sauces. They are chili sauce, tomato sauce, onion chili sauce, fruit sauce, and andaliman sambal. The spicy sauces stored in three different temperatures (low, room, and high temperatures) based on the ASLT (accelerated shelf-life testing) method and the Arrhenius model. Based on the studies, the spicy sauces that stored in the lowtemperature lasts longer than in the room and high-temperature storages. The shelf-life is around 34 to 170 days. Whereas the shelf-life of spicy sauce stored in the room and high-temperature storages are 23-98 days and 21-54 days, respectively.

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UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN

Cited by 23 publications

References 9 publications

The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish

The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish

Kelayakan Usahatani Bawang Putih di Berbagai Tingkat Harga Output (Feasibility of Garlic Farming at Various Price Levels of Output)

Masa Simpan Aneka Sambal Dari Bahan Nabati Menggunakan Metode Accelerated Shelf Life Testing: Kajian Literatur

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