. Suliantari
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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Journal : Jurnal Teknologi Dan Industri Pangan

CEMARAN ASPERGILLUS FLAVUS DAN AFLATOKSIN PADA RANTAI DISTRIBUSI PRODUK PANGAN BERBASIS JAGUNG DAN FAKTOR YANG MEMPENGARUHINYA [Contamination of Aspergillus flavus and Aflatoxin at Distribution Chain of Maize Based Food Product and its Influencing Factors

Jurnal Teknologi Dan Industri Pangan Vol 21, No 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Aflatoxin is a human carcinogen, produced by fungus Aspergillus flavus that frequently contaminates maize. Analysis of A. flavus by plate counting and aflatoxin by Thin Layer Chromatography were performed on 104 samples and 25 samples, respectively, of maize grain and maize based food products from different places in Bogor-West Java, Boyolali-Central Java and Bojonegoro-East Java. These regions support significant number of maize production in Java. Forty percent of the samples were contaminated by A. flavus, whereas aflatoxin level of higher than 20 ppb was found in 4 of 25 samples. The highest contamination level of A. flavus was found at the collector trader that often stored the maize grain in average of 15 days, at room temperature. There was a significant correlation between the length of storage as well as relative humidity with the contamination levels of A. flavus. Significant correlation was also found between the contamination levels of A. flavus with the level of aflatoxin in maize grain. However, no significant correlation was found between the aflatoxin level and the contamination levels of A. flavus in the processed maize based food products.   

AKTIVITAS ANTIBAKTERI FRAKSI-FRAKSI EKSTRAK SIRIH HIJAU (Piper betle Linn) TERHADAP PATOGEN PANGAN [Antibacterial Activity of Fractionated Green Sirih (Piper betle Linn) Extract Against Food Pathogenic Bacteria]

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 FRAKSI-FRAKSI EKSTRAK SIRIH HIJAU (Piper betle Linn) TERHADAP PATOGEN PANGAN [Antibacterial Activity of Fractionated Green Sirih (Piper betle Linn) Extract Against Food Pathogenic Bacteria] Suliantari*, Betty S. L. Jenie, dan Maggy T. Suhartono Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor   Diterima 13 November 2010 / Disetujui 17 Desember 2012 ABSTRACT   Fractionation of green sirih (Piper betle Linn) extract by chromatography colom using the mixture of several solvents i.e. chloroform, ethanol and acetic acid (4:1:1) resulted in 17 fractions. All fractions showed antibacterial activities but only 2 fractions (fraction 3 and fraction 4) showed the highest inhibition towards the six tested bacteria Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes. Among the tested bacteria, all fractions of green sirih extracts showed the most effective inhibition against, Salmonella Typhimurium with inhibition zone diameters ranging from 10 mm to 26 mm. Identification using GC-MS found that fraction 3 and fraction 4 contained chavicol; dodecanoic acid, myristic, palmitic and oleic acid.   Keywords: antimicrobial, fractionation, pathogen, green sirih  ABSTRAK   Fraksinasi ekstrak etanol sirih hijau (Piper betle Linn) dengan kromatografi kolom pada silika gel dengan eluen kloroform, etanol dan asam asetat menghasilkan 17 fraksi yang umumnya mempunyai aktivitas antibakteri tetapi hanya dua (2) fraksi yaitu fraksi 3 dan 4 yang mempunyai aktivitas penghambatan yang kuat terhadap semua bakteri uji (Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus dan Listeria monocytogenes). Diantara bakteri uji yang digunakan, fraksi-fraksi sirih tersebut paling efektif menghambat Salmonella Typhimurium dengan diameter penghambatan sekitar 10 mm sampai 26 mm. Hasil analisis GC-MS menunjukkan bahwa pada fraksi 3 dan fraksi 4 mengandung senyawa-senyawa kavikol; asam dodekanoat; miristat; palmitat dan oleat.   Kata kunci: antimikroba, fraksinasi, pathogen, sirih hijau

Preservation of Steamed Fish (Rastrelliger Sp) With Combine Method Using Sodium Acetate, Lactic Acid Bacteria Culture and Vacuum Packaging

Jurnal Teknologi Dan Industri Pangan Vol 12, No 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This study was carried out to improve the safety and shelf life of cooked kembung fish (Rastrelliger sp), a traditional food called pindang fish. Fresh eviscerated fish was fisrt soaked in 2% NaCl solution for 15 minutes, drained, washed with tap water and drained again. Sodium chloride at 12% concentration (w/w) was distributed on the whole surface of the fish. Fish was then laid on a wooden basket inside a clay pot, steamed for 30 minutes, and then cooled. Combine method applied to the steamed fish (pindang) was soaking in a mixed culture of Lactobacillus plantarum kik and Lactococcus lactis subsp. cremoris in the ratio of 2 : 1 (v/v) containing 4% Na-acetate for 2 hrs and after draining, the product was vacuum packed. The result showed that the combine method using mixed culture of lactic acid bacteria containing 4% Na-acetate could reduce the growth of Staphylococcus aureus by 3-6 log units, decrease the TMA (Trimethylamine) content and maintain the organoleptic properties (texture, appearance and odor) of pindang fish during 6 days storage at room temperature. Control treatment without 4% Na-acetate could only keep the pindang fish for 4 days. Vacuum and nonvacuum packaging did not show any significant difference.

AKTIVITAS ANTIBAKTERI FRAKSI-FRAKSI EKSTRAK SIRIH HIJAU (Piper betle Linn) TERHADAP PATOGEN PANGAN [Antibacterial Activity of Fractionated Green Sirih (Piper betle Linn) Extract Against Food Pathogenic Bacteria]

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 (273.882 KB)

Abstract

Fractionation of green sirih (Piper betle Linn) extract by chromatography colom using the mixture of several solvents i.e. chloroform, ethanol and acetic acid (4:1:1) resulted in 17 fractions. All fractions showed antibacterial activities but only 2 fractions (fraction 3 and fraction 4) showed the highest inhibition towards the six tested bacteria Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes. Among the tested bacteria, all fractions of green sirih extracts showed the most effective inhibition against, Salmonella Typhimurium with inhibition zone diameters ranging from 10 mm to 26 mm. Identification using GC-MS found that fraction 3 and fraction 4 contained chavicol; dodecanoic acid, myristic, palmitic and oleic acid.  

CEMARAN ASPERGILLUS FLAVUS DAN AFLATOKSIN PADA RANTAI DISTRIBUSI PRODUK PANGAN BERBASIS JAGUNG DAN FAKTOR YANG MEMPENGARUHINYA [Contamination of Aspergillus flavus and Aflatoxin at Distribution Chain of Maize Based Food Product and its Influencing Factors

Jurnal Teknologi Dan Industri Pangan Vol 21, No 2 (2010): 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 (342.597 KB)

Abstract

Aflatoxin is a human carcinogen, produced by fungus Aspergillus flavus that frequently contaminates maize. Analysis of A. flavus by plate counting and aflatoxin by Thin Layer Chromatography were performed on 104 samples and 25 samples, respectively, of maize grain and maize based food products from different places in Bogor-West Java, Boyolali-Central Java and Bojonegoro-East Java. These regions support significant number of maize production in Java. Forty percent of the samples were contaminated by A. flavus, whereas aflatoxin level of higher than 20 ppb was found in 4 of 25 samples. The highest contamination level of A. flavus was found at the collector trader that often stored the maize grain in average of 15 days, at room temperature. There was a significant correlation between the length of storage as well as relative humidity with the contamination levels of A. flavus. Significant correlation was also found between the contamination levels of A. flavus with the level of aflatoxin in maize grain. However, no significant correlation was found between the aflatoxin level and the contamination levels of A. flavus in the processed maize based food products.