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ISOLASI Campylobacter DARI KARKAS AYAM MENGGUNAKAN METODE KONVENSIONAL DAN POLYMERASE CHAIN REACTIONS [Isolation of Campylobacter from Poultry Carcasses using Conventional and Polymerase Chain Reaction Methods] Andriani, .; Sudarwanto, Mirnawati; Setiyaningsih, Surachmi; Kusumaningrum, Harsi Dewantari
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

ABSTRACT Campylobacter jejuni and Campylobacter coli are two spesies of Campylobacter sp. frequently found as pathogenic bacteria causing human gastrointestinal infections. Contaminated chicken carcasses have been reported as the source of human campylobacteriosis. In this study, Campylobacter were isolated from chicken carcasses sold in traditional markets and supermarkets. In traditional markets, chicken carcasses are sold without proper packaging or in an open space and stored at room temperature (25-30°C) for prolonged period allowing pathogenic bacteria to grow. While at supermarkets, chicken carcasses are openly displayed or enclosed in plastic wrappings and stored in a refrigerator (4-8°C). A total of 298 samples of chicken carcasses from traditional markets and supermarkets in the area of DKI Jakarta, West Java (Bogor and Sukabumi) and Central Java (Kudus and Demak) were collected. Isolation and identification using conventional and Polymerase Chain Reactions (PCR) methods were done to determine the prevalence of C. jejuni and C. coli contamination in poultry. The results showed that chicken carcasses sold in the sampling area, both traditional markets and supermarkets, were contaminated with C. jejuni and C. coli. The contamination rate of Campylobacter sp. in chicken carcasses sold in supermarkets, were 14.1% by conventional methods and 29.5% by PCR. This was higher than those in traditional markets, i.e. 5.7 and 12.1%, respectively. It is also confirmed that the prevalence for contamination of C. jejuni was higher than C. coli in 298 samples, i.e. 16.1% and 3.7% by conventional method and 23.5% and 18.1% by PCR method respectively. Keywords: Campylobacter coli, Campylobacter jejuni, poultry carcasses, supermarket, traditional market
AKTIVITAS ANTIBAKTERI EKSTRAK TUMBUHAN LUMUT HATI (Marchantia paleacea) TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN [Antibacterial Activity of Liverwort (Marchantia paleacea) Extract on Pathogenic and Food Spoilage Bacteria] Fadhilla, Reza; Iskandar, Eka Aditya; Kusumaningrum, Harsi Dewantari
Jurnal Teknologi Dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

AKTIVITAS ANTIBAKTERI EKSTRAK TUMBUHAN LUMUT HATI (Marchantia paleacea) TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN [Antibacterial Activity of Liverwort (Marchantia paleacea) Extract on Pathogenic and Food Spoilage Bacteria] Reza Fadhilla1)*, Eka Aditya Putri Iskandar2) dan Harsi Dewantari Kusumaningrum1) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) UPT Balai Konservasi Tumbuhan Kebun Raya Cibodas, Bogor   Diterima 02 Agustus 2010 / Disetujui 26 Juli 2012 ABSTRACT   Liverwort (Marchantia paleacea) from Cibodas Botanical Garden Bogor Indonesia was used as raw materials in this research. The objective of this research was to assess the potential of antibacterial activity of liverwort (M. paleacea). Maceration using 4 different solvents i.e ethanol, methanol, ethyl acetate, and hexane was used to extract the active compound. The potential of antibacterial activity of the extracts was assesed by agar diffusion method and direct-contact test by determining the minimum inhibitory concentration (MIC). The data showed that the ethanol extract had the biggest inhibition zone on three test bacteria. The inhibition zone and MIC were 10.8 mm and 0.7 mg/ml for S. aureus; 4.5 mm and 8.0 mg/ml for S. Typhimurium; 5.8 mm and 5.9 mg/ml for P. aeruginosa, respectively. The total phenol content of the extract was 22 mg/g. Phenolic, triterpenoid and flavonoid were positively detected in the extracts.   Keywords: antibacterial, Marchantia paleacea, minimum inhibitory concentration, solvent ABSTRAK   Tujuan penelitian ini adalah menguji aktivitas antibakteri ekstrak lumut hati (Marchantia paleacea) asal Kebun Raya Cibodas, Bogor, Indonesia. Ekstrak senyawa aktif lumut dilakukan secara maserasi menggunakan 4 macam pelarut, meliputi etanol, metanol, etil asetat, dan heksana. Selanjutnya, pengujian aktivitas antibakteri ekstrak dilakukan dengan metode difusi agar terhadap masing-masing bakteri uji, dan hanya ekstrak terbaik yang diuji lanjut dengan uji kontak langsung. Hasil pengujian menunjukkan bahwa ekstrak etanol adalah ekstrak terbaik. Data zona hambat dan konsentrasi hambat minimal (MIC) ekstrak etanol masing-masing terhadap bakteri uji adalah S. aureus; sebesar 10,8 mm dan 0,7 mg/ml, S. Typhimurium sebesar 4,5 mm dan 8,0 mg/ml, dan P. aeruginosa sebesar 5,8 mm and 5,9 mg/ml. Kandungan senyawa fenolik, triterpenoid, dan flavonoid diketahui positif ada, dengan analisis fenol total sebesar 22 mg/gr.   Kata kunci: antibakteri, Marchantia paleacea, konsentrasi hambat minimal (MIC), pelarut
QUANTIFICATION OF Salmonella Typhimurium REDUCTION DURING COLD STORAGE OF RAW SHRIMPS IN THE PRESENCE OF SODIUM METABISULFITE [Kuantifikasi Reduksi Salmonella Typhimurium Pada Udang Segar Simpan Dingin dengan Penambahan Natrium Metabisulfit] Kusumaningrum, Harsi Dewantari; Yanuardi, Andiarto
Jurnal Teknologi Dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

QUANTIFICATION OF Salmonella Typhimurium REDUCTION DURING COLD STORAGE OF RAW SHRIMPS IN THE PRESENCE OF SODIUM METABISULFITE [Kuantifikasi Reduksi Salmonella Typhimurium Pada Udang Segar Simpan Dingin dengan Penambahan Natrium Metabisulfit] Harsi Dewantari Kusumaningrum1,2)* and Andiarto Yanuardi3) 1) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 2) Southeast Asian Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor 3) Food Science Study Program Bogor Agricultural University, Bogor   Submitted November 30th 2012 / Accepted December 13th 2012 ABSTRACT   Prediction of bacterial growth, survival or reduction in food matrices is needed for microbiological risk assessment. The survival of Salmonella Typhimurium on surfaces of raw shrimps at low temperature was studied, in the presence of sodium metabisulfite which is often used to prevent melanosis. The growth and/or reduction rates were quantified using DMFit software with Baranyi model and or linear model. The result showed that without sodium metabisulfite (control), when the initial level was high (105 CFU/ml), S. typhimurium grew with a lag phase of 51.99±7.46 h and a growth rate of 0.01±0.002 log CFU.ml-1.h-1 on raw shrimps during storage at 8±2°C. When 1.5% (w/w) sodium metabisulfite, a maximum level that often used to prevent melanosis, was added under the same condition, the number of S. typhimurium was reduced for 5 log CFU/ml after 5 days, with a reduction rate of -0.03±0.001 log CFU.ml-1.h-1. This study indicated that Baranyi model can be used to predict the growth of S. typhimurium on raw shrimp at low temperature, when sodium metabisulfite is absent. However, when sodium metabisulfite is present, at least 0.4% as found in this study, the reduction of S. typhimurium can be predicted using a simple linear model.   Keywords: Baranyi model, DMFit, raw shrimp, Salmonella, sodium metabisulfite ABSTRAK   Pendugaan pertumbuhan, ketahanan atau reduksi bakteri pada matriks pangan diperlukan dalam kajian risiko mikrobiologi. Pada penelitian ini dikaji ketahanan Salmonella Typhimurium pada permukaan udang selama penyimpanan suhu rendah dengan penambahan natrium metabisulfit yang sering digunakan untuk mencegah melanosis pada udang beku. Laju pertumbuhan dan/atau reduksi yang diperoleh diolah menggunakan software DMFit dengan model Baranyi. Hasil penelitian menunjukkan bahwa dengan jumlah awal yang tinggi (105 CFU/ml) pada suhu 8±2°C, tanpa natrium metabisulfit, S. typhimurium menunjukkan fase lag selama 51,99±7,46 jam dan tumbuh dengan laju 0,01±0,002 log CFU.ml-1.h-1 pada udang mentah. Dengan konsentrasi 1,5%, tingkat maksimum yang sering digunakan untuk mencegah melanosis, natrium metabisulfit mampu mereduksi jumlah S. typhimurium sebanyak 5 logCFU/ml setelah 5 hari pada kondisi yang sama dengan laju reduksi -0,03±0,001 log CFU.ml-1.h-1. Studi ini menunjukkan bahwa model Baranyi dapat digunakan untuk memprediksi pertumbuhan S. typhimurium pada suhu rendah pada udang mentah, jika tidak terdapat natrium metabisulfit. Namun, jika terdapat natrium metabisulfit, setidaknya 0,4% seperti yang digunakan dalam penelitian ini, reduksi S. typhimurium dapat diprediksi menggunakan model linier.   Kata kunci: DMFit, model Baranyi, udang mentah, Salmonella, sodium metabisulfit
KAJIAN RISIKO Campylobacter sp. PADA AYAM PANGGANG a, Andriani; Soedarwanto, Mirnawati; Setiyaningsih, Surachmi; Kusumaningrum, Harsi Dewantari
Jurnal Kedokteran Hewan Vol 7, No 1 (2013): J. Ked. Hewan
Publisher : Syiah Kuala University

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Abstract

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.
REDISTILAT ASAP CAIR CANGKANG KELAPA SAWIT SEBAGAI BAHAN PENGAWET BAKSO SAPI Achmadi, Suminar Setiati; Kusumaningrum, Harsi Dewantari; Anggara, Ihsan
Jurnal Teknologi dan Industri Pangan Vol 26, No 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Liquid smoke has been used to extend the shelf life of food. However, its composition varies considerably depending on the type of raw materials used and preparation precedure. Liquid smoke derived from palm oil shell is potential due to the abundance of its byproduct sources in the palm oil industry. This study thus aims to prepare the best fraction of liquid smoke that can extend the shelf life of beef meatballs at room temperature. The raw liquid smoke was redistilled at 80, 90, and 100°C and was used as an ingredient in the beef meatballs production. The gas chromatography-mass spectrometry identification showed that there were no harmful compounds such as derivatives of tar and polycyclic aromatic hydrocarbons. Liquid smoke produced from redistillation at 80°C had the best result for providing higher acid value and lower pH, i.e. 5.14% and 2.26, respectively. The LC50 value of the redistilled liquid smoke in brine shrimp lethality assay was 0.16%. Inhibition zones of 0.1 and 0.8% redistilled liquid smoke on the antibacterial test against Staphylococcus aureus were both 6.10 mm, while the zones of inhibition for Escherichia coli were 0 and 7.0 mm, respectively. These resulting inhibition zones were less effective than that of 100 ppm chloramphenicol, i.e. 14.2 mm on S. aureus and 12.6 mm on E. coli. The usage of redistilled liquid smoke at concentration of 0.8% in meatballs was found to inhibit total microbial growth greater than that of the addition at 0.1%. Moreover, the addition of redistilled liquid smoke inhibited the growth of microbial up to 18 hours at room temperature.
QUANTIFICATION OF Salmonella Typhimurium REDUCTION DURING COLD STORAGE OF RAW SHRIMPS IN THE PRESENCE OF SODIUM METABISULFITE [Kuantifikasi Reduksi Salmonella Typhimurium pada Udang Segar selama Penyimpanan Dingin dengan Penambahan Natrium Metabisulfit] Kusumaningrum, Harsi Dewantari; Yanuardi, Andiarto
Jurnal Teknologi dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (590.347 KB)

Abstract

Prediction of bacterial growth, survival or reduction in food matrices is needed for microbiological risk assessment. The survival of Salmonella Typhimurium on surfaces of raw shrimps at low temperature was studied, in the presence of sodium metabisulfite which is often used to prevent melanosis. The growth and/or reduction rates were quantified using DMFit software with Baranyi model and or linear model. The result showed that without sodium metabisulfite (control), when the initial level was high (105 CFU/ml), S. Typhimurium grew with a lag phase of 51.99±7.46 h and a growth rate of 0.01±0.002 log CFU.ml-1.h-1 on raw shrimps during storage at 8±2°C. When 1.5% (w/w) sodium metabisulfite, a maximum level that often used to prevent melanosis, was added under the same condition, the number of S. Typhimurium was reduced for 5 log CFU/ml after 5 days, with a reduction rate of -0.03±0.001 log CFU.ml-1.h-1. This study indicated that Baranyi model can be used to predict the growth of S. Typhimurium on raw shrimp at low temperature, when sodium metabisulfite is absent. However, when sodium metabisulfite is present, at least 0.4% as found in this study, the reduction of S. Typhimurium can be predicted using a simple linear model.
AKTIVITAS ANTIBAKTERI EKSTRAK TUMBUHAN LUMUT HATI (Marchantia paleacea) TERHADAP BAKTERI PATOGEN DAN PERUSAK PANGAN [Antibacterial Activity of Liverwort (Marchantia paleacea) Extract on Pathogenic and Food Spoilage Bacteria] Fadhilla, Reza; Iskandar, Eka Aditya; Kusumaningrum, Harsi Dewantari
Jurnal Teknologi dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (450.546 KB)

Abstract

Liverwort (Marchantia paleacea) from Cibodas Botanical Garden Bogor Indonesia was used as raw materials in this research. The objective of this research was to assess the potential of antibacterial activity of liverwort (M. paleacea). Maceration using 4 different solvents i.e ethanol, methanol, ethyl acetate, and hexane was used to extract the active compound. The potential of antibacterial activity of the extracts was assesed by agar diffusion method and direct-contact test by determining the minimum inhibitory concentration (MIC). The data showed that the ethanol extract had the biggest inhibition zone on three test bacteria. The inhibition zone and MIC were 10.8 mm and 0.7 mg/ml for S. aureus; 4.5 mm and 8.0 mg/ml for S. Typhimurium; 5.8 mm and 5.9 mg/ml for P. aeruginosa, respectively. The total phenol content of the extract was 22 mg/g. Phenolic, triterpenoid and flavonoid were positively detected in the extracts.
ISOLASI Campylobacter DARI KARKAS AYAM MENGGUNAKAN METODE KONVENSIONAL DAN POLYMERASE CHAIN REACTIONS [Isolation of Campylobacter from Poultry Carcasses using Conventional and Polymerase Chain Reaction Methods] Andriani, .; Sudarwanto, Mirnawati; Setiyaningsih, Surachmi; Kusumaningrum, Harsi Dewantari
Jurnal Teknologi dan Industri Pangan Vol 24, No 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (481.597 KB)

Abstract

ABSTRACT Campylobacter jejuni and Campylobacter coli are two spesies of Campylobacter sp. frequently found as pathogenic bacteria causing human gastrointestinal infections. Contaminated chicken carcasses have been reported as the source of human campylobacteriosis. In this study, Campylobacter were isolated from chicken carcasses sold in traditional markets and supermarkets. In traditional markets, chicken carcasses are sold without proper packaging or in an open space and stored at room temperature (25-30°C) for prolonged period allowing pathogenic bacteria to grow. While at supermarkets, chicken carcasses are openly displayed or enclosed in plastic wrappings and stored in a refrigerator (4-8°C). A total of 298 samples of chicken carcasses from traditional markets and supermarkets in the area of DKI Jakarta, West Java (Bogor and Sukabumi) and Central Java (Kudus and Demak) were collected. Isolation and identification using conventional and Polymerase Chain Reactions (PCR) methods were done to determine the prevalence of C. jejuni and C. coli contamination in poultry. The results showed that chicken carcasses sold in the sampling area, both traditional markets and supermarkets, were contaminated with C. jejuni and C. coli. The contamination rate of Campylobacter sp. in chicken carcasses sold in supermarkets, were 14.1% by conventional methods and 29.5% by PCR. This was higher than those in traditional markets, i.e. 5.7 and 12.1%, respectively. It is also confirmed that the prevalence for contamination of C. jejuni was higher than C. coli in 298 samples, i.e. 16.1% and 3.7% by conventional method and 23.5% and 18.1% by PCR method respectively. Keywords: Campylobacter coli, Campylobacter jejuni, poultry carcasses, supermarket, traditional market
AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN HIDROLISAT HASIL HIDROLISIS PROTEIN SUSU KAMBING DENGAN EKSTRAK KASAR BROMELIN Kusumaningtyas, Eni; Widiastuti, Raphaella; Kusumaningrum, Harsi Dewantari; Suhartono, Maggy Thenawidjaja
Jurnal Teknologi dan Industri Pangan Vol 26, No 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Goat milk is highly nutritious foodstuffs that beneficial for improving health. The milk contains bioactive peptides which produced by hydrolysis process. The aim of this study was to evaluate antibacterial and antioxidant activities of hydrolisate produced from hydrolysis of goat milk protein by crude bromelain extract. Hydrolysis of goat milk protein was conducted using crude bromelain (0.1 U/mL) at pH 6, 50°C for 60 min. Hydrolysate was fractionated by using membrane molecular weight cut off 10 kDa. hydrolysate before and after fractionation were assayed for antibacterial and antioxidant activities. Toxicity of the Hydrolysate was determined by hemolysis assay. The result showed that the hydrolysate before and after fractionation inhibited growth of E. coli, S. Typhimurium and L. monocytogenes. Hydrolysate after fractionation has higher antibacterial activity indicated that fractionation was able to improve antibacterial activities of the hydrolysate fraction. The hydrolysate showed scavenging activity to ABTS and DPPH radicals. Fraction <10 kDa has the highest antioxidant activity against both ABTS and DPPH radicals. Hemolysis assay showed that hydrolysate before and after fractionation did not cause lysis of red blood cells, indicating safe for application. Both fraction <10 kDa and >10 kDa not only showed absence of hemolysis but also they were able to reduce autolysis of red blood cells. The result showed that hydrolysate from goat milk hydrolyzed by bromelain were able to be antibacterial and antioxidant.
Lysozyme from Chicken Egg White as an Antibacterial Agent Kusumaningrum, Harsi Dewantari; Nasution, Syahrizal; Kusumaningtyas, E; Faridah, D N
WARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences Vol 28, No 4 (2018): December 2018
Publisher : Indonesian Center for Animal Research and Development

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Abstract

Lysozyme is one of the constituent proteins of chicken egg white that plays an important role in a protection system during the embryo growing process. Lysozyme protection systems can be applied in food and for health. This paper aims to describe the role of egg white lysozyme which has the antibacterial activity to improve food safety and health. Mechanism and activity of lysozyme protection can be explored by understanding the structure of proteins, type of amino acids, and the sequence of amino acids. The mechanism of lysozyme antibacterial activity against Gram positive bacteria occurs through its ability to breakdown the peptidoglycan glycosidic bonds in the bacterial cell wall membrane. The antibacterial activity of lysozyme can be increased when its normal lysozyme form was denatured/hydrolyzed through modifying the lysozyme structure by heat and enzymatic treatment. Heat treatment will reveal the active site of lysozyme after denaturation, leading to the destruction of the bacterial cell wall membrane. Enzymatic treatment through hydrolysis process of hydrolysis by protease enzymes will generate antibacterial peptides, which have the ability to inhibit the growth of Gram positive bacteria and Gram negative bacteria. Antibacterial lysozyme peptides and heat treated lysozyme are dominated by hydrophobic amino acids and positively charged to facilitate interaction between lysozyme and lipopolysaccharide which coats peptidoglycan. Antibacterial lysozyme peptide can be used as an antibiotic and a safe natural preservative compared to synthetic material and can reduce the risk of destructive bacteria and pathogenic bacteria. Lysozyme peptide is potential to protect human health since it has also other activities such as inhibition of angiotensin-converting enzyme, antihypertensive, antitumor, antioxidant, and antiviral agents.