Slamet Budijanto
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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Journal : Jurnal Ilmu Pertanian Indonesia

Aktivitas antibakteri asap cair dan daya awetnya terhadap bakso ikan Zuraida, Ita; Hasbullah, Rokhani; Sukarno, Sukarno; Budijanto, Slamet; Prabawati, Sulusi; Setiadjit, Setiadjit
Jurnal Ilmu Pertanian Indonesia Vol 14, No 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1784.362 KB)

Abstract

The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27-28°C) and refrigeration temperature {4±1°C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40°/o against S. aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited the growthof total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated thatliquid smoke was an effective inhibitor of fishball spoilage.Keywords: antibacterial activity, fishball preservation, liquid smoke, MIC valueKeywords : Garlic, herbal, imunomodulator, phagocytosis, turmeric, zinc.
Kajian Keamanan Asap Cair Tempurung Kelapa untuk Produk Pangan Budijanto, Slamet; Hasbullah, Rokhani; Prabawati, Sulusi; Setiadjit, Setiadjit; Sukarno, Sukarno; Zuraida, Ita
Jurnal Ilmu Pertanian Indonesia Vol 13, No 3 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (797.076 KB)

Abstract

The objective of this research was to study the food safety od coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS).Keyword: acute tixicity, coconut shell liquid smok, food safety, GC-MS, volatile compound 
Aktivitas antibakteri asap cair dan daya awetnya terhadap bakso ikan Zuraida, Ita; Hasbullah, Rokhani; Sukarno, .; Budijanto, Slamet; Prabawati, Sulusi; Setiadjit, .
Jurnal Ilmu Pertanian Indonesia Vol 14, No 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1784.362 KB)

Abstract

The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27-28°C) and refrigeration temperature {4±1°C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40°/o against S. aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited the growthof total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated thatliquid smoke was an effective inhibitor of fishball spoilage. 
Kajian Keamanan Asap Cair Tempurung Kelapa untuk Produk Pangan Budijanto, Slamet; Hasbullah, Rokhani; Prabawati, Sulusi; Setiadjit, Setiadjit; Sukarno, Sukarno; Zuraida, Ita
Jurnal Ilmu Pertanian Indonesia Vol 13, No 3 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (797.076 KB)

Abstract

The objective of this research was to study the food safety od coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS).Keyword: acute tixicity, coconut shell liquid smok, food safety, GC-MS, volatile compound