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All Journal Jurnal Teknologi Dan Industri Pangan Omni-Akuatika Jurnal Teknologi Hasil Pertanian

Ulfah Amalia

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Author-ID : 2464658

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Industrial & Manufacturing Engineering

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RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction] Ulfah Amalia; Ratih Dewanti-Hariyadi; Achmad Poernomo
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction]Ulfah Amalia1,2), Ratih Dewanti-Hariyadi2,3)* and Achmad Poernomo4)1) Faculty of Fisheries and Marine Science, Diponegoro University, Semarang2) Department of Food Science and Technology, Bogor Agricultural University, Bogor3) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor4) Center for Research and Development and Product Processing and Marine Biotechnology Fisheries (CRDPPMBF), the Ministry of Marine Affairs and Fisheries, Jakarta Accepted September 27th 2013 / Approved July 4th 2014ABSTRACT Shrimp is an important non-oil commodity for foreign trade in Indonesia. However, rejection of shrimp exports by the importing countries is still commonly encountered. In 2011, the USFDA recorded two cases of Salmonella spp. contamination in shrimp products from two shrimp processing companies in Indonesia. Analysis of Salmonella spp. in seafood is generally performed using a conventional method which takes at least 5 days. The objective of the study is to get a Salmonellae rapid detection method in shrimp by PCR. In this study, optimization of PCR protocol method to detect Salmonella invA gene was conducted using six different annealing temperatures (59, 59.5, 60.8, 62, 64 and 64.5°C). The results showed that 64°C was the optimum annealing temperature to detect the 284 bp fragment of Salmonella invA gene. The PCR based detection method has a DNA detection limit of 27.81mg/mL and 10°CFU/mL of viable salmonellae with 100% specificity. The PCR protocol is capable of detecting six different Salmonella serovars (S. Enteritidis, S. Hadar, S. Heidelberg, S. Kentucky, S. Paratyphi and S. Typhimurium) but none of the non salmonellae isolates. Application of the PCR assay on Salmonella in shrimp after the selective enrichment step suggested that all 16 samples were positive for Salmonella. At the same time, the conventional method could only detected 3 samples for Salmonella positive.

Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools Romadhon Romadhon; Ulfah Amalia; Apri Dwi Anggo
Journal Omni-Akuatika Vol 15, No 2 (2019): Omni-Akuatika November
Publisher : Fisheries and Marine Science Faculty - Jenderal Soedirman University

The nutritional content of catfish allows this freshwater fish to be processed into a variety of products, one of which is fish floss. Fish floss is a product that is popular among the people so that many use it for sale and increase income. However, unfortunately many fish floss products that are of poor quality, for example, oil appeared in the packaging which consequently makes the fish floss products quickly rancid. The purpose of this study was to determine the optimal shelf life of floss catfish with the best quality. The experimental laboratories of this study was divided into three treatments: spinnered, pressed and combination of spinnered and pressed. The quality of fish floss were observed every 12 days for 48 days.The results showed that there were significantly effect of floss catfish with different treatments of oil reduction. The best quality of floss catfish was achieved at 36 days storaging, with an average value of water content 4.99%, 28.39% of protein content, 9.15% of fat content, 4.99 meq kg-1 of peroxide value and total plate count 6.9 x 10-3 cfu g-1.

PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN Lukita Purnamayati; Ima Wijayanti; Apri Dwi Anggo; Ulfah Amalia; Sumardianto Sumardianto
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit thedamage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine thechanges quality of softbone milkfish which were vacuum packed during storage at room temperature. Freshmilkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at roomtemperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based onorganoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the thirdday of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.

Co-Authors Achmad Poernomo Apri Dwi Anggo Ima Wijayanti Lukita Purnamayati Ratih Dewanti -Hariyadi Romadhon Romadhon Sumardianto Sumardianto

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