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A commercial blue-veined cheese made from unpasteurized milk was examined by conventional culturing and PCR denaturing gradient gel electrophoresis analysis of the bacterial community 16S rRNA genes using 3 primer sets, V3, V4V5, and V6V8. Genomic DNA for amplification was extracted directly from raw milk, starter culture, cheese at different stages of production, fully ripened cheese, and from the cultured cells grown on various media. The outer rind was sampled separately from the inner white core and blue veins. A diverse microbiota containing Lactococcus lactis ssp. lactis, Lactobacillus plantarum, Lactobacillus curvatus, Staphylococcus gallinarum, Staphylococcus devriesei, Microbacterium sp., Sphingobacterium sp., Mycetocola sp., Brevundimonas sp., Enterococcus faecalis, Proteus sp., and Kocuria sp. was detected in the raw milk using culturing methods, but only Lactococcus lactis ssp. lactis, Lactobacillus plantarum, and Enterococcus faecalis survived to the final cheese and were detected both in the core and the rind. Using PCR denaturing gradient gel electrophoresis analysis of the cheese process samples, Staphylococcus equorum and Enterococcus durans were found in the rind of prepiercing samples but not in the core and veins; after piercing, these species were found in all parts of the cheese but survived only in the rind when the cheese was fully ripened. Brevibacterium sp., Halomonas sp., Acinetobacter sp., Alkalibacterium sp., and Corynebacterium casei were identified only by PCR denaturing gradient gel electrophoresis and not cultured from the samples. Brevibacterium sp. was initially identified in the cheese postpiercing (core and veins), Halomonas sp. was found in the matured cheese (rind), and Acinetobacter sp., Alkalibacterium sp., and Corynebacterium casei were also found in the prepiercing samples (rind) and then found through the subsequent process stages. The work suggests that in this raw milk cheese, a limited community from the milk survive to the final cheese, with salt addition and handling contributing to the final cheese consortium.

Styrofoam is in high demand by street vendors and is often used as food packaging. This can cause an emergence of environmental problems because it cannot decompose. On the other hand, there is much waste from agricultural products such as sugarcane bagasse and coconut fiber which frequently accumulate on the side of Banda Aceh’s road without further processing. In this research, the sugarcane bagasse and coconut fiber have been used in the production of biodegradable foam (biofoam) with addition of commercial mold (ragi tempe; Rhizopus sp.). The aim of this experiment was to design and create a biofoam cup to substitute plastic or styrofoam cups. The objectives of this research were to develop the formulation for biofoam production specifically in finding the best percentage of ragi tempe. Prior to the biofoam manufacturing process, a survey was conducted to assess the extent of styrofoam and plastic food packaging in Banda Aceh, Indonesia. Three experiments were then conducted to find the best biofoam formulation so that the mold could grow to cover the raw material. The survey showed that styrofoam is the most widely used type of food packaging (68.6%) followed by plastic (37.2%). The biofoam cup was made with 200 g sugarcane bagasse or coconut fiber, 35 ml water, 25 g flour, and 13 g ragi tempe. However, further research is needed to examine the strength of the resulting biofoam cup.

New natural compounds that are effective against pathogenic and food spoilage microbes are needed, especially those that are resistant to conventional antimicrobial compounds. This study aimed to determine the composition and antimicrobial activity of patchouli, citronella, nutmeg essential oil and their mixtures against pathogenic and food spoilage microbes that is Staphylococcus aureus, Shigella sp, Candida albicans, and Aspergillus niger. The antimicrobial activity test was carried out by using the disc diffusion method to determine the zone of inhibition. Citronella oil has higher antimicrobial activity in inhibiting the growth of Aspergillus niger, Staphylococcus aureus, and Candida albicans, namely 38.28 mm, 26.22 mm and 16.21 mm, respectively. Meanwhile, for Shigella sp, patchouli oil is better able to inhibit the growth of Shigella sp, namely 6.80 mm. The combination of the mixture of citronella oil with patchouli oil and citronella oil with nutmeg oil can increase the inhibitory ability of patchouli oil and nutmeg oil respectively against the growth of Candida albicans, Aspergillus niger and Staphylococcus aureus. The sensitivity of pathogenic and food spoilage microbes tested against these three essential oils shows the potential for patchouli, citronella, and nutmeg essential oils to be used as natural preservatives in the food industry.

Pliek u is the result of natural fermentation in coconut meat which is separated from the oil through a pressing process. This fermentation products become an inseparable part of the daily food of the Acehnese people. Utilization of pliek u is used as additional ingredient in vegetables but some are used as rujak ingredient. This research aims to determine the shelf life of containers that are packed with a variety of packaging namely aluminum foil packaging, plastic pouches and glass bottles with acceleration (Arrhenius) method which is simulated on four storage temperature conditions in the incubator (30°C, 35°C, 45°C and 55°C). The parameters observed during storage process are moisture content, rancidity, total cell count, organoleptic (color and aroma). The results showed that the determination of product shelf life was rancidity parameter (zero order reaction) with linear Y = 0,8894x – 6,5804. The shelf life of pliek u is one year three months and four days at 35°C with a plastic pouch. the highest water content was obtained at 21 days storage in aluminum foil packaging while the total cell count and organoleptic with the color and aroma parameters produced will determine the quality of the pliek u.

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Provinsi Aceh merupakah salah satu daerah yang terkenal dengan berbagai jenis masakan tradisional yang sangat banyak menggunakan rempah-rempah dan bumbu dasar. Jenis masakan Aceh yang sudah sangat terkenal antara lain Mie Aceh, Nasi Goreng Aceh, Kari Aceh, Ayam Tangkap Aceh dan lain-lain. Mitra dalam kegiatan ini adalah unit usaha yang memproduksi bumbu bubuk instan “Meurasa” masakan khas Aceh. Permasalahan utama didalam memproduksi bumbu bubuk instan adalah pada proses pengeringan bahan bumbu, penggilingan, dan pengemasan bumbu. Tujuan kegiatan pengabdian kepada masyarakat ini adalah mengintroduksi beberapa teknologi yaitu berupa alat pengering tenaga surya dengan solar cell, mesin penggiling (grinder machine) dan mesin pengemas (sealer machine). Metode yang digunakan dalam kegiatan ini mencakup beberapa metode yaitu penyuluhan, pelatihan, dan demonstrasi. Hasil pelaksanan kegiatan pengabdian kepada masyarakat antara lain telah terjadi peningkatan pengetahuan dan pemahaman tentang alat pengering, mesin penggiling bumbu (grinder machine), dan mesin pengemas (sealer machine) pada mitra, telah dapat memperbaiki mutu produk, daan terjadi peningkatan jumlah produk yang dihasilkan sekaligus dapat memperluas pemasaran dengan peningkatan jumlah produk yang disuplai ke outlet-outlet dan swalayan.

This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid).