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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Winiati P. Rahayu
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Industrial & Manufacturing Engineering Public Health

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SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK Winiati P. Rahayu; Suliantari Suliantari; Umi Kartika Safitri; Wibisono Adhi
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.138

Abstract

Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content.
SIMPLEKS DAN MULTIPLEKS PRE-ENRICHMENT-PCR UNTUK DETEKSI Salmonella Enteritidis DAN Typhimurium PADA KARKAS AYAM Siti Nurjanah; Winiati P. Rahayu; Ratih Dewanti-Hariyadi; Ni Gusti Ayu Made Widyatari Asthiti; Rahadina Praba Melati
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.2.148

Abstract

A PCR assay has been developed and applied to detect Salmonella contamination in chicken carcasses. However, a concentration fewer than 3 cells per gram lead to false-negative results due to difficulties in the DNA extraction. The objective of this study was to evaluate of the influence of pre-enrichment on the sensitivity of simplex and multiplex PCR methods the detection of for Salmonella spp., S. Enteritidis and S. Typhimurium in chicken carcasses. Artificial contamination was done using very low number of Salmonella Hadar, S. Enteritidis dan S. Typhimurium and pre-enrichment was carried out by 8 hours incubation in non-selective (BPW) medium. The results showed that simplex PCR could detect Salmonella spp., S. Enteritidis and S. Typhimurium at initial numbers of 2.3, 0.9 and 2.3 MPN/mL of cells in broth medium, respectively. A multiplex PCR could detect mixed culture of the three Salmonella serovars at an initial number of 0.73 MPN/mL of cells. When compared to non-enrichment treatment, simplex pre-enrichment-PCR gave an increase in the percentage of positive results in chicken carcasses (n= 12), from 75 to 100% for Salmonella spp., from 8 to 58% for S. Typhimurium, and from 58 to 75% for S. Enteritidis. Increasing in the positive percentage was also occurred at multiplex pre-enrichment-PCR, however the concentration of S. Enteritidis primer was not optimum for detection. Pre-enrichment step significantly increases the sensitivity of PCR-based assay for detection Salmonella.
Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es Siti Nurjanah; Qonitatin Wafiyah; Winiati P. Rahayu; C. C. Nurwitri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.2.80

Abstract

In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critical points were determined according to the principles of HACCP. The results showed that more complex of processing step, lower economic scale and poor of facilities caused more critical points. Mixed ice (containing fruits, grass jelly and jelly) that sold at lower economic scale vendor has the most critical points number (11 out of 14), i.e. ice cube, water mixture, syrup, ice washing, ice downsizing, ice storage, fruits and ingredients washing process, fruit and jelly slicing process and storage, and mixing process. On the medium economic scale vendor, there were 1-3 critical points number and on the highest economic scale there was only one critical point number which was in the mixing process.
Co-Authors C. C. Nurwitri Ni Gusti Ayu Made Widyatari Asthiti Qonitatin Wafiyah Rahadina Praba Melati Ratih Dewanti -Hariyadi Siti Nurjanah Suliantari Suliantari Umi Kartika Safitri Wibisono Adhi