EVALUATION OF WATER CONTENT, pH AND BACTERIA COLONY OF RED PORK PRODUCT IN MANADO CITY. Red pork is a processing productmeat preferred by consummers in Manado due to specific taste. On the other hand this product was sold at the cafeteria in different qualities. These were generally found on diffirent processing ways, meat sources, spice formulation and smoking time period. Meat quality could be reserved by adding NaCl, sugar, spice and smoking processing ways. The objective of this study was to evaluate water content, pH and bacteria colony in red pork sold at some cafeteria in Manado. Samples were taken randomly from several cafeteria in Manado and abalyzed at laboratory. Result showed that red pork product sold at several cafeteria in Manado had low average of water content at the A location (39.1%) and the highest average of water content at the G (56.34%). The lowest average of pH was found at the A location (5.69) and the highest average of it at G location (6.08). The lowest average of bacteria colony was also found A location (3.80 CFU/g) and the highest average of it at the G location (3.96 CFU/g). Therefore, it can be concluded that the red pork product sold at the cafeteria in Manado have good quality to be consumed in term of water content, pH and bacteria colony.Key words :Red pork product, water content, pH, bacteria colony
The objective of this research is to examine the relationship between carbon management strategies in corporations and their impact on financial performance. We employ a systematic literature review to analyze 223 articles retrieved from reputable journals indexed in Scopus. A total of 22 empirical studies covering various industry sectors and countries were selected and included in our analysis. The result indicates that 59% of the articles demonstrate positive findings. Among these, 50% show a significant positive impact, while 9% exhibit mixed results with both positive and negative outcomes in the short and long-term perspectives. These findings suggest that adopting carbon management strategies predominantly has a positive influence on corporate financial performance. In this study, we also provide a summary of the dependent, independent, and control variables, as well as commonly used indicators in this research topic, to help guide future quantitative research. Lastly, we offer a summary of the motivations, drivers, and barriers that corporations experience when implementing carbon management strategies. These insights will be valuable for business managers and policymakers, aiding them in successfully embarking on the journey to achieve net-zero emissions.
Aims: This study aims to determine the effect of ethanol concentration and extraction temperature on the characteristics of star fruit extract, that content of bio active, compounds (polyphenol, flavonoid, alkaloids, saponin, and tannin of star fruit) can inhibit bacterial activity as a preservative for tuna. Study Design: This research was carried out in 2 stages, namely: (1) determine the ethanol concentration and temperature to produce the best extract and (2) determine the antibacterial power of the extract against Vibrio cholera - BSFIL Randomized block design (RBD) with two factors, namely 1 (ethanol concentration 96% and 70%) and 2 (temperature extraction 30ºC, 40ºC and 50ºC. and analysis of variance with Tukey’s honestly significant difference was used to analyze the data. Place and Duration of Study: This research was conducted at Food Technology laboratory, Faculty of Agriculture Technology, Udayana University on November – April 2022. Results: The best quality (P=0.05) of star fruit extract by 96% ethanol at 30ºC, such as: yield (77%), total flavonoid (7.10%), total tannin (0.914 mg QE /g), total acids (34.24%). and with a concentration of 80% the extract was able to inhibit the growth of Vibrio cholera (VC-BSFIL) with very strong criteria (inhibition zone diameter: 20.78 mm).
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