The deactivation of solid catalyst is one of the catalyst parameters that has to be known to predict how long catalyst can be used to catalyze a reaction. In this research, the catalyst was applied to catalyze the transesterification of corn oil with methanol. Sodium silicate was produced from NaOH and silica was extracted by gelation method from Dieng Geothermal Power Plant solid sludge which had 55% of silica content. Sodium silicate catalyst was activated by calcination process at 400 o C, with heating rate of 20oC/min, and holding time of 3 hours. The transesterification was run at 60 o C, methanol and corn oil mole ratio of 9:1 and 5% (w/w) catalyst for 60 minutes. The sample was taken at 0, 5, 10, 20, 40 and 60 minutes after corn oil was poured into the flask. The used catalyst was separated from the reactant and product, was then washed with methanol and was heated at 120 o C in the oven for 2 hours until it dried. The catalyst was then used for catalyzing the next experiment run for the next four cycle. This research showed that the conversion of the reaction decreased with every reaction cycle. The most fitting reaction kinetics was modeled with second order kinetics. The highest conversion obtained using fresh catalyst was 91,67%.
{"title":"GEOTHERMAL-SLUDGE-BASED SODIUM SILICATE CATALYST DEACTIVATION IN METHYL ESTER PRODUCTION PROCESS","authors":"Inasanti Pandan Wangi, I. Perdana","doi":"10.22146/IFNP.33428","DOIUrl":"https://doi.org/10.22146/IFNP.33428","url":null,"abstract":"The deactivation of solid catalyst is one of the catalyst parameters that has to be known to predict how long catalyst can be used to catalyze a reaction. In this research, the catalyst was applied to catalyze the transesterification of corn oil with methanol. Sodium silicate was produced from NaOH and silica was extracted by gelation method from Dieng Geothermal Power Plant solid sludge which had 55% of silica content. Sodium silicate catalyst was activated by calcination process at 400 o C, with heating rate of 20oC/min, and holding time of 3 hours. The transesterification was run at 60 o C, methanol and corn oil mole ratio of 9:1 and 5% (w/w) catalyst for 60 minutes. The sample was taken at 0, 5, 10, 20, 40 and 60 minutes after corn oil was poured into the flask. The used catalyst was separated from the reactant and product, was then washed with methanol and was heated at 120 o C in the oven for 2 hours until it dried. The catalyst was then used for catalyzing the next experiment run for the next four cycle. This research showed that the conversion of the reaction decreased with every reaction cycle. The most fitting reaction kinetics was modeled with second order kinetics. The highest conversion obtained using fresh catalyst was 91,67%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45227604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different ( p < 0.01) in protein content, cooking time, elongation and significantly different ( p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different ( p < 0.01) in cooking loss, elongation; and significantly different ( p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different ( p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.
{"title":"The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids","authors":"S. Sonia, E. Julianti, Ridwansyah Ridwansyah","doi":"10.22146/IFNP.45681","DOIUrl":"https://doi.org/10.22146/IFNP.45681","url":null,"abstract":"A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different ( p < 0.01) in protein content, cooking time, elongation and significantly different ( p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different ( p < 0.01) in cooking loss, elongation; and significantly different ( p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different ( p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46005594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different ( p >0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.
{"title":"Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making","authors":"I. M. Pasanda, E. Suryanto, G. S. Djarkasi","doi":"10.22146/IFNP.45793","DOIUrl":"https://doi.org/10.22146/IFNP.45793","url":null,"abstract":"Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different ( p >0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46877962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Johana Novita Paulina Purba, H. Rusmarilin, Z. Lubis
Chayote is a plant which grow and develop throughout the year, contains of 93 mcg/100g folic acid. The aim of this research was to determine the ratio of sodium alginate with pectin and CaCl2 concentration coating to produce microcapsules of crude folic acid extract. Four phases of study was done, namely the manufacture of folic acid extract, manufacture of microcapsules with ionic gelation, analysis of folic acid content in the microcapsules, and the analysis of folic acid after storage of one week. Folic acid extract was made by maceration using alcohol 70% at pH 6, preparation of the microcapsules was using sodium alginate with pectin and folic acid was analysed using HPLC. Folic acid extract showed antioxidant activity of 98,1% with folic acid of 0,16 mg/kg. Microencapsulation of folic acid extract results showed the highest antioxidant activity was formed in alginate ratio of 70% to 30% pectin and CaCl2 concentration of 0.1 M i.e. 62.77 mg/kg. Folic acid is an antioxidant, highest antioxidant value folic acid was analyzed, treatment was in alginate ratio of 70% to 30% pectin and CaCl2 concenration at 0.1 M i.e. 3.06 mg/kg, after one week at room temperature is became 2.39 mg/kg.
{"title":"Microencapsulation of Crude Folic Acid Extract from Chayote (Sechium edule Jacq. Swartz) with Ionic Gelation Method","authors":"Johana Novita Paulina Purba, H. Rusmarilin, Z. Lubis","doi":"10.22146/IFNP.32520","DOIUrl":"https://doi.org/10.22146/IFNP.32520","url":null,"abstract":"Chayote is a plant which grow and develop throughout the year, contains of 93 mcg/100g folic acid. The aim of this research was to determine the ratio of sodium alginate with pectin and CaCl2 concentration coating to produce microcapsules of crude folic acid extract. Four phases of study was done, namely the manufacture of folic acid extract, manufacture of microcapsules with ionic gelation, analysis of folic acid content in the microcapsules, and the analysis of folic acid after storage of one week. Folic acid extract was made by maceration using alcohol 70% at pH 6, preparation of the microcapsules was using sodium alginate with pectin and folic acid was analysed using HPLC. Folic acid extract showed antioxidant activity of 98,1% with folic acid of 0,16 mg/kg. Microencapsulation of folic acid extract results showed the highest antioxidant activity was formed in alginate ratio of 70% to 30% pectin and CaCl2 concentration of 0.1 M i.e. 62.77 mg/kg. Folic acid is an antioxidant, highest antioxidant value folic acid was analyzed, treatment was in alginate ratio of 70% to 30% pectin and CaCl2 concenration at 0.1 M i.e. 3.06 mg/kg, after one week at room temperature is became 2.39 mg/kg. ","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43359741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.
{"title":"Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion","authors":"Iffah Muflihati, D. W. Marseno, Y. Pranoto","doi":"10.22146/IFNP.46176","DOIUrl":"https://doi.org/10.22146/IFNP.46176","url":null,"abstract":"Native cassava starch usually has low volume expansion. Some modifications were developed to change its physical and chemical characteristic, i.e. hydrogen peroxide addition and UV-C irradiation. The objectives of this study were to determine UV-C intensity, oxidation time, and concentration of hydrogen peroxide addition which resulted in the highest frying expansion of oven-dried cassava starch. Oxidation was conducted with acidification of cassava starch using 1% (w/w) lactic acid, the addition of hydrogen peroxide, and irradiation of UV-C in a tumbler. Combination of UV-C intensity, oxidation time, and hydrogen peroxide concentration were adjusted by Box-Behnken design. Optimization of cassava starch was determined by Response Surface Methodology (RSM), with frying expansion as a main response. Oxidized cassava starch was analyzed for physical and chemical characteristics. The result of this study showed that the oxidation of cassava starch increased the frying expansion, carbonyl and carboxyl content, amylose content, solubility, and decreased the swelling power. The optimum condition of oven-dried cassava starch oxidation was reached at 40 -watt UV-C intensity, oxidation time 2,281 minutes, and hydrogen peroxide concentration 1% (w/w), with the percentage of frying expansion 347,26%.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42939888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aims of this research were to know the effect of combine iles-iles (refined starch, whole iles-iles flour, and refined glucomannan) as encapsulating agent (capsule materials) and different protectant agents to get microcapsule synbiotic, which have the highest number of probiotic cells and high viability against low pH and bile salt. Design blocks complete with factorial design was used in the experimental design. The first factor was capsule materials with a concentration of 10% consisting of three material types: A1 (refined glucomannan), A2 (refined starch), and A3 (Iles-iles native). The second factor was protectant, protecting the probiotic bacteria during spray drying, used at concentration of 5% consisting of three substances i.e. B1 (skim milk), B2 (maltodextrin), and B3 (gum arabic). Using protectant agents on the MRS for the growth of L. casei resulted no effects against the numbers of LAB (lactic acid bacteria), density, moisture content, and hygroscopicity; however, it had influence on yield and solubility. The best use based on the reduction of LAB numbers were flour and gum Arabic which was significant compared to other fractions.Keywords: iles-iles, glucomannan, starch, protectant agent, symbiotic LAB
{"title":"Probiotic (Lactobacillus casei) Encapsulation Using the Method of Spray Drying with Combined Prebiotic from Iles-Iles (Amorphopallus oncophyllus) and Protectant Agent (Skim Milk, Gum Arabic, Maltodextrin)","authors":"A. P. Cahya, Meidi Syaflan, N. Ngatirah","doi":"10.22146/ifnp.33423","DOIUrl":"https://doi.org/10.22146/ifnp.33423","url":null,"abstract":"The aims of this research were to know the effect of combine iles-iles (refined starch, whole iles-iles flour, and refined glucomannan) as encapsulating agent (capsule materials) and different protectant agents to get microcapsule synbiotic, which have the highest number of probiotic cells and high viability against low pH and bile salt. Design blocks complete with factorial design was used in the experimental design. The first factor was capsule materials with a concentration of 10% consisting of three material types: A1 (refined glucomannan), A2 (refined starch), and A3 (Iles-iles native). The second factor was protectant, protecting the probiotic bacteria during spray drying, used at concentration of 5% consisting of three substances i.e. B1 (skim milk), B2 (maltodextrin), and B3 (gum arabic). Using protectant agents on the MRS for the growth of L. casei resulted no effects against the numbers of LAB (lactic acid bacteria), density, moisture content, and hygroscopicity; however, it had influence on yield and solubility. The best use based on the reduction of LAB numbers were flour and gum Arabic which was significant compared to other fractions.Keywords: iles-iles, glucomannan, starch, protectant agent, symbiotic LAB","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47037382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life
{"title":"The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker","authors":"N. M. Agustiari, Ratna Ibrahim, Titi Surti","doi":"10.22146/IFNP.33996","DOIUrl":"https://doi.org/10.22146/IFNP.33996","url":null,"abstract":"Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49318198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tofu is a high protein food which is widely consumed in Indonesia. In this study, we used the variety of coagulant which is CaSO4 and papain enzymes. The extraction of soybean protein was conducted using selected ratio (1:2), then coagulated using two different coagulant which are CaSO4 (1 and 2 gram) and papain enzyme (3 and 6 gram). The highest yield of tofu used CaSO4 2 gram with 66% yield and papain enzyme 6 gram with 65% yield. This indicates that more of coagulant are used so more yield of tofu. Based on the proximate test, especially proteins showed the making of tofu with papain enzyme (9.29%) gave higher protein content than CaSO4 (6.50%) as coagulant.Keywords: Tofu, soybean, CaSO4, papain enzyme
{"title":"Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production","authors":"Windy Rizkaprilisa, Setiadi Setiadi","doi":"10.22146/IFNP.33349","DOIUrl":"https://doi.org/10.22146/IFNP.33349","url":null,"abstract":"Tofu is a high protein food which is widely consumed in Indonesia. In this study, we used the variety of coagulant which is CaSO4 and papain enzymes. The extraction of soybean protein was conducted using selected ratio (1:2), then coagulated using two different coagulant which are CaSO4 (1 and 2 gram) and papain enzyme (3 and 6 gram). The highest yield of tofu used CaSO4 2 gram with 66% yield and papain enzyme 6 gram with 65% yield. This indicates that more of coagulant are used so more yield of tofu. Based on the proximate test, especially proteins showed the making of tofu with papain enzyme (9.29%) gave higher protein content than CaSO4 (6.50%) as coagulant.Keywords: Tofu, soybean, CaSO4, papain enzyme","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43132664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Salmonella sp. is an enteropathogenic organism and it can spread through contaminated food which is rich in nutrition such as raw milk. The goal from this research is to find out the suitable pasteurization and time effect on the growth isolates Salmonella sp. that its invA presence is detected. Seventy-five (75) samples were taken in three locations of milk collection from groups of breeders. 10 ml of milk samples were grown in enrichment culture of modified Tryptic Soy Broth (mTSB) at 37oC for 12 hours. Cellular culture was then grown in differential selective medium of Salmonella Shigella Agar (SSA) and Chromocult Coliform Agar (CCA). From 75 milk samples produced 1392 colonies of typical Salmonella sp. pathogens. Then, isolates were selected using Triple Sugar Iron Agar (TSIA) and Urea Broth media, producing 3 suspected isolates of Salmonella sp which was known from colonies color. Results of confirmation using API 20E and 50 CHE produced two isolates of Salmonella spp. with %ID = 99.6% and one isolate of Salmonella typhi with %ID = 72.1%. All of the isolates were then detected for virulence factor using invA marker and all positive isolates have virulence factor. It indicates that raw milk contains polluted pathogenic bacteria.Keywords: raw milk, enteric pathogenic, virulence gen
{"title":"Monitoring of Pollution of Salmonella sp. in Raw Milk Using Virulence Gen Marker","authors":"Stefanie Yolanda Liwan, T. Y. Budiarso","doi":"10.22146/ifnp.33826","DOIUrl":"https://doi.org/10.22146/ifnp.33826","url":null,"abstract":"Salmonella sp. is an enteropathogenic organism and it can spread through contaminated food which is rich in nutrition such as raw milk. The goal from this research is to find out the suitable pasteurization and time effect on the growth isolates Salmonella sp. that its invA presence is detected. Seventy-five (75) samples were taken in three locations of milk collection from groups of breeders. 10 ml of milk samples were grown in enrichment culture of modified Tryptic Soy Broth (mTSB) at 37oC for 12 hours. Cellular culture was then grown in differential selective medium of Salmonella Shigella Agar (SSA) and Chromocult Coliform Agar (CCA). From 75 milk samples produced 1392 colonies of typical Salmonella sp. pathogens. Then, isolates were selected using Triple Sugar Iron Agar (TSIA) and Urea Broth media, producing 3 suspected isolates of Salmonella sp which was known from colonies color. Results of confirmation using API 20E and 50 CHE produced two isolates of Salmonella spp. with %ID = 99.6% and one isolate of Salmonella typhi with %ID = 72.1%. All of the isolates were then detected for virulence factor using invA marker and all positive isolates have virulence factor. It indicates that raw milk contains polluted pathogenic bacteria.Keywords: raw milk, enteric pathogenic, virulence gen","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43939785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mycotoxin is widely known as one cause of foodborne disease, produced by toxigenic fungi. Any country should be aware about this high risk potency by knowing the mycotoxin, affected commodities, fungal sources, and toxicity effect to human or animal. Controlling mycotoxin could be done by physic, chemical, and biological methods. The microbial characteristic used for biological agent should be evaluated including the inability to produce toxic substance, tendency to multiply, colonize, survive, safety, and applicability to the environment. Studies related to mycotoxin biocontrol by using antagonistic microorganism can be focused on (1) the effect to the mycotoxin, (2) the growth of microorganism, or (3) the application to food both raw material and processed products. Consideration to combine more than one species of microorganism instead of a single species also has been taken to achieve more effective result. For example, S. cerevisiae has been used together with LAB to control certain mycotoxin. Further studies are needed to develop the possibility of other biological agents and the effect of their application, which in the next have the potency as manufacturing products.
{"title":"Review: Prevention and Reduction of Mycotoxin by Antagonistic Microorganism","authors":"W. P. Rahayu","doi":"10.22146/IFNP.39607","DOIUrl":"https://doi.org/10.22146/IFNP.39607","url":null,"abstract":"Mycotoxin is widely known as one cause of foodborne disease, produced by toxigenic fungi. Any country should be aware about this high risk potency by knowing the mycotoxin, affected commodities, fungal sources, and toxicity effect to human or animal. Controlling mycotoxin could be done by physic, chemical, and biological methods. The microbial characteristic used for biological agent should be evaluated including the inability to produce toxic substance, tendency to multiply, colonize, survive, safety, and applicability to the environment. Studies related to mycotoxin biocontrol by using antagonistic microorganism can be focused on (1) the effect to the mycotoxin, (2) the growth of microorganism, or (3) the application to food both raw material and processed products. Consideration to combine more than one species of microorganism instead of a single species also has been taken to achieve more effective result. For example, S. cerevisiae has been used together with LAB to control certain mycotoxin. Further studies are needed to develop the possibility of other biological agents and the effect of their application, which in the next have the potency as manufacturing products.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46484373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：