ABSTRAKPenelitian terkait penggunaan vinegar sebagai pengawet alami untuk menginaktifasi pertumbuhan mikroba pada daging. Vinegar yang digunakan berasal dari kulit pisang dan air kelapa, dan dilakukan pengujian terhadap kemampuannya menghambat Escherichia coli O157:H7. Daging ayam diberi perlakuan larutan vinegar (setara dengan 1% asam asetat), larutan asam asetat (1%), dan larutan asam laktat (2%), kontrol (air destilasi). Sampel direndam dalam larutan asam perlakuan selama 1 menit (1,125:1 w/v; daging ayam : perlakuan larutan). Sampel yang sudah diperlakukan diinokulasi dengan E. coli O157:H7 di atas permukaan daging ayam, kemudian didiamkan selama 20 menit untuk absorbsi bakteri ke dalam daging. Pengamatan dilakukan pada hari ke 0,3, 6, 9 dan 12 pada penyimpanan suhu rendah, dan jam ke 0, 6, 12, 18, 24 pada penyimpanan suhu ruang. Hasil menunjukkan bahwa vinegar kulit pisang dan vinegar air kelapa efektif sebagai pengawet alami. Kesimpulannya, vinegar berpotensi menghambat pertumbuhan E. coli O157:H7 pada daging ayam sampai 12 jam pada penyimpanan suhu ruang dan 9 hari pada suhu dingin. Kata kunci : vinegar kulit pisang, vinegar air kelapa, Escherichia coli O157:H7, daging ayam ABSTRACTThe use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), acetic acid solutions (1%), and lactic acid solutions (2%), control (distilled water). Samples were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment). Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room temperature storage and 9 days at cold temperatures.
Tujuan dari penelitian ini adalah melakukan analisis kuantitatif risiko mengonsumsi ayam panggang apabila terjadi salah penanganan. Proses pemanggangan yang digunakan pada penelitian ini menggunakan suhu dan waktu komersial yaitu 150 C selama 30 menit. Simulasi penambahan kultur Campylobacter sp. 106 cfu/ml sebelum dilakukan pemanggangan dilakukan untuk mengetahui angka reduksi Campylobacter sp. Model probabilitas digunakan untuk memperkirakan variabilitas data yang digunakan pada penelitian ini adalah model beta poisson. Hasil yang diperoleh adalah terjadi penurunan jumlah mikroorganisme sebanyak 2 log cfu/gram dan peluang sakit bagi manusia yang mengonsumsi daging ayam yang dipanggang berkisar antara 9 dari 1.000 manusia.
Ettawa Grade (PE) are potentially developed goats to produce milk and meat. Milk is food of animal that is rich in nutrients, but it is a perishable food easily contaminated by microorganisms. Contaminated pathogenic bacteria in milk can decrease the quality and has an organoleptic effect on milk, as well as endangers human health. Milk contaminated with bacteria antimicrobial resistance (AMR) in which is resistant to antibiotics, may adversely affect the response to treatment with antibiotics in humans when suffering from infectious diseases and using antibiotics in therapy. In this study Ettawa Grade's samples of fresh milk and other dairy products were taken from some of the goat farms in Yogyakarta Sleman district. The samples were tested for the presence of pathogenic bacteria and for its resistance to several kinds of antibiotics. In this study 35 Ettawa Grade's samples of fresh milk and other dairy products (fresh milk, milk powder, ice cream, and yoghurt) were taken from some of the goat farms in Sleman district-Yogyakarta. The samples were tested for the presence of pathogenic bacteria and for its resistance to several kinds of antibiotics. The result of the prevalence of pathogenic bacteria in goat fresh milk and other dairy products was 15% Escherichia coli and had multi resistance to multiple antibiotics, namely ampicillin, colistin sulphate, cefixime, kanamycin, oxytetracycline, tetracycline and sulfonamide.
ABSTRAKPenelitian ini bertujuan untuk mengevaluasi potensi antimikroba tiga tanaman obat yang banyak digunakan oleh masyarakat Indonesia, yaitu: sirih (Piper betel), bawang putih (Allium sativum) dan jinten hitam (Nigella sativa) terhadap isolat bakteri Salmonella sp. Uji antibakteri dilakukan pada ekstrak air dan ekstrak etanol ketiga jenis tanaman itu. Hasil yang diperoleh menunjukkan bahwa ketiga jenis tanaman obat tersebut memiliki sifat anti bakteri terhadap isolat Salmonella sp. Ekstrak air Allium sativum, ekstrak etanol Nigella sativa, dan Piper betel, berturut-turut menghasilkan zona hambat sebesar 17 mm, 15 mm dan 13 mm. Sebagai pembanding, uji sensitivitas antibakteri tiga jenis antibiotika komersial: chloramphenicol, tetracyclin, dan gentamycin terhadap Salmonella sp. menghasilkan zona hambat sebesar 19,7-27,3 mm. Jadi, bawang putih dapat digunakan sebagai dekontaminan Salmonella sp. untuk memertahankan kualitas karkas ayam broiler dan memerpanjang masa simpannya.Kata kunci: antimikroba, Salmonella sp., Allium sativum, Piper betel, Nigella sativa ABSTRACTAntibacterial properties of three medicinal plants used widely amongst the native Indonesians, i.e., sirih (Piper betel), garlic (Allium sativum) and jinten hitam (Nigella sativa) were screened and evaluated against Salmonella sp. isolates. For this purpose, the three plants' powder, aqueous and ethanol extracts were prepared. The tests' results demonstrated the three plants' anti Salmonella sp. activities. In this conjunction, the aqueous extract of Allium sativum, the ethanol extracts of Nigella sativa, and Piper betel, consecutively produced 17 mm, 15 mm and 13 mm diameter of bacterial growth inhibition zones. As a comparison, sensitivity tests of three commercial antibiotics, i.e., chloramphenicol, tetracycline, and gentamycin on Salmonella sp. isolates produced 19.7-27.3 mm growth inhibition zones. Garlic having antimicrobial potential was comparable to the commercial antibiotics, can be used as a decontaminant against Salmonella sp. to maintain the quality of the broiler carcasses and therefore prolonging the carcass shelf-life.
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