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Effect of Gamma Irradiation on Survival of Pathogenic Bacteria Salmonella typhimurium, and Escherichia coli on Chicken Meat

Buletin Peternakan Vol 24, No 1 (2000): Buletin Peternakan Vol. 24 (1) Februari 2000
Publisher : Fakultas Peternakan UGM

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Effect of Gamma Irradiation on Survival of Pathogenic Bacteria Salmonella typhimurium, and Escherichia coli on Chicken Meat

Buletin Peternakan Vol 24, No 1 (2000): Buletin Peternakan Vol. 24 (1) Februari 2000
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

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Daya Hambat Asap Cair Kayu Karet terhadap Bakteri Pengkontaminan Lateks dan Ribbed Smoke Sheet

Agritech Vol 21, No 1 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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The objective of this research was to study the antibacterial activities of rubber wood liquid smoke. The activities were tested to latex and sheet contaminating bacteria. This research was conducted in several steps i.e. isolation and identification of bacteria, test of the antibacterial activities of liquid smoke and analysis of the antibacterial component. Agar diffusion method was used to evaluate the antibacterial activities. The result indicated that liquid smoke could inhibit the growth of latex and ribbed smoke sheet contaminating bacteria. The liquid smoke still showed bateri activities after 50 times and 20 times dilution respectively. Phenols (phenol, cresol, guaiacol) and organic acids (acetic acid and propionic acid) were antibacterial components in liquid smoke of rubber wood.

Produksi Asam Asetat oleh Sel Acetobacter pasteurianus INT-7 Amobil pada Variasi Konsentrasi Etanol

Agritech Vol 24, No 2 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Acetic acid fermentation by Acetobacter pasteurianus 1NT-7 immobilized cells with alginate gel on various ethanol concentration was investigated. Immobilized acetic acid bacteria cells were prepared with alginate gel 3% concentration with ratio cell suspension and alginat gel 1:3 (v/v) and conditioning time 24 hours. Fermentation using 10% immobilized cells (beads), medium of fermentation is YEPE (yeast extract pepton ethanol) with three ethanol concentration 5%, 7,5% and 10% respectively. Fermentation is going on shaker incubator with condition 100 rpm, 30" C for 10 days. The acetic acid production, pH and cells number were monitored for evey day. The immobilized cell fermentation was compared with free cells fermentation. The yield of free cells fermentation on 5% ethanol concentration is higher (84,6%) than immobilized cells yield (64,25 %), but on 7,5% and 10% ethanol concentration the immobilised cells yield is higher (62,77% and 45,44% respectively) than free cells yield ( 61,23% and 2,54% respectively).So the acetic acid fermentation using immobilized cells is effective on 7,5% ethanol concentration, while fermentation using free cells is effective on 5% ethanol concentration

Usaha Peningkatan Pemanfaatan Jambu Mete: Pengaruh Perlakuan Pemanasan dan Pendinginan Jambu Mete Terhadap Sari Buah yang Dihasilkan

Agritech Vol 2, No 2 (1981)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Pendinginan pada 0oC selama 12 jam terhadap buah jambu mete dapat mengurangi rasa sepet dan kadar tanin pada sari buah yang dihasilkan. Pemanasan dengan uap air panas selama 15 menit pada buah jambu mete akan meningkatkan kekeruhan, menaikkan angka asam, dan menyebabkan perubahan cita-rasa (flavor) pada sari buah yang dihasilkan. Perlakuan pendinginan terhadap jambu mete dan penjernihan dari buahnya dengan gelatin 0,25% dapat mengurangi kadar tanian 50-75%.

AKTIVITAS ANTIOKSIDAN BOLU KUKUS UBI JALAR UNGU DENGAN VARIASI SUBSTITUSI UBI JALAR UNGU DAN LAMA FERMENTASI

Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

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Pemanfaatan ubi jalar ungu masih terbatas untuk bahan pangan. Kandungan antosianin pada ubi jalar ungu memiliki sifat fungsional. Salah satu penganekaragaman produk olahan ubi jalar  ungu adalah pembuatan bolu kukus. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ubi jalar ungu terhadap karakteristik dan sifat antioksidatif bolu kukus. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) yang terdiri dari dua faktor. Faktor pertama yaitu variasi substitusi ubi jalar ungu (25% b/b, 50% b/b, dan 75% b/b) dan faktor kedua yaitu variasi lama fermentasi (1,5 jam, 2 jam, dan 2,5 jam). Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh dengan pertimbangan berdasarkan aktivitas antioksidan  dan karakteristik bolu kukus yaitu variasi substitusi ubi jalar ungu 50 % dan lama fermentasi 1,5 jam memiliki kadar air 39,02 %, kadar lemak 1,78 %, kadar protein 12,74 %, kadar senyawa antioksidan 49,10 %, total antosianin 41,96 mg/kg, total fenol 150,15 mg asam galat/100g, nilai FRAP 0,960 %. Uji organoleptik terhadap bolu kukus ubi jalar ungu diperoleh sesuai dengan standart bolu yaitu warna bolu kukus ungu, rasa bolu terasa ubi jalar ungu, tekstur bolu lembut, kesukaan keseluruhan panelis menilai suka terhadap bolu kukus.   Kata Kunci: Ubi jalar Ungu, Bolu Kukus, Antosianin, Antioksidan

Detoxification of Aflatoxin B1 by Extracellular Enzymes of Aspergillus oryzae KKB4

Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

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Aflatoxin B1 (AFB1) is the common mycotoxin in food from tropical countries and the most harmful mycotoxin to human health. Detoxification is important step in food processing, in order to get foods free from AFB1, because of the resistance of this mycotoxin againts the ordinary processing conditions. The ability of Aspergillus oryzae KKB4 on detoxification of AFB1 was evaluated. The strain used in this was an indigenous proteolytic Aspergillus, isolated from koji, the intermediate product of soy sauce fermentation. Preliminary test indicated that the crude extracellular enzymes produced by the mold able to inactivate or detoxify AFB1. Gel filtration of the enzyme extract resulted in five protein fractions and al of them able to decrease and detoxify AFB1. The highest specific activity was 3.79 µg AFB1/mg enzyme protein/20 hours. The detoxification products have no observed toxicity effects. It was supposed that the structure of AFB1 was changed and part of AFB1 bound with protein of enzymes.