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All Journal HAYATI Journal of Biosciences MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ekonomi Pembangunan Buletin Peternakan Jurnal Peternakan Sriwijaya Majalah Ilmiah Peternakan Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Ilmu dan Industri Peternakan Jurnal Sain Peternakan Indonesia Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JURNAL PETERNAKAN Jurnal Perikanan dan Kelautan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Animal Production : Indonesian Journal of Animal Production Tropical Animal Science Journal Indonesian Food Science and TechnologyJournal JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Peternakan Nusantara JURNAL PERIKANAN TROPIS Jurnal Ilmu Peternakan Terapan Livestock and Animal Research Jurnal Ilmiah Ilmu-Ilmu Peternakan Journal of Livestock and Animal Health (JLAH) Jurnal Agripet
Depison Depison
Animal Husbandry Study Program, Faculty Of Animal Husbandry, Jambi University Jl. Jambi-Ma. Bulian KM 15 Mendalo Darat Jambi 36361 Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Veterinary Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Investigation of the contamination rate of guinea fowl meats and its related samples by Escherichia coli using one health approach Monten, Stephen K. Kanten; Adzitey, Frederick; Bawah , Juliana; Depison; Huda, Nurul
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.32101

Abstract

Guinea fowl meat is an important source of protein and other nutrients for humans. Their contamination by bacteria is a threat to public health and a one health approach of tackling this is warranted. This study investigated the contamination rate of guinea fowl meats and it related samples by Escherichia coli using one health approach. It also investigated the antibiotic resistance of the Escherichia coli from the guinea fowl sources. A total of 200 samples were randomly collected from guinea fowl wet markets in Ghana and the contamination of guinea fowl sources by Escherichia coli was done using the procedures in the Bacteriological Analytical Manual of USA-FDA. The disc diffusion method was used for antibiotic resistance test following confirmation by polymerase chain reaction. The contamination rate of Escherichia coli was the highest for processing knife (96.0%) and least for water from main source (28.0%). Faeces, processing floor, processor's hands, meat, water used for washing meat and processing table were all contaminated with Escherichia coli. The partial fragment analysis of uidA gene by PCR yielded a band of ~147 bp for confirmation of Escherichia coli. The Escherichia coli isolates exhibited highest resistance to ceftriaxone (60.5%), but susceptibility to azithromycin (94.7%). Intermediate resistance was highest for gentamicin (34.2%). The MAR index ranged from 0.0 (resistant to 0 antibiotic) to 0.8 (resistant to 7 antibiotics) with 24 different resistance profiles. This study confirms that some of the guinea fowl samples collected from wet market were contaminated by Escherichia coli that were resistant to some antibiotics. Appropriate handling of guinea fowl meats and it related samples considering one health from processing and sale points are recommended to prevent the spread of foodborne infections.
Characteristics of Bangladesh Commercial Chicken Skin and Its Crispy Product Cooked with Different Methods Mithun, Mahmudul Hasan; Hossain, Md. Murad; Islam, Nazmul; Talukder, Md. Khyrul Alam; Hosen, Tanjir; Zzaman, Wahidu; Depison, Depison; Susilo, Agus; Huda, Nurul
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.47253

Abstract

Abstract— This study investigated chicken skin as a cost-effective protein source for crispy snacks, focusing on its physical characteristics and optimal cooking methods. Chicken skin samples were collected from four suppliers—BRAC, CP, Eon, and AG group—and assessed for physical quality, including color, texture, moisture content, and presence of feathers. Visual defects such as black, red, and yellow spots were counted per kilogram to evaluate quality and freshness, with the highest quality samples selected for further testing. The AG’s chicken skin was selected for making the Crispy fried chicken skin product. The AG’s chicken skins were cut into uniform square-shaped pieces and further cooked under three different cooking conditions: immediate frying, after marinating, and after storage at room temperature (20–25°C), cooling (0–4°C), and freezing (-20°C). The results showed that AG chicken skin was the best choice for producing Crispy fried chicken skin. The storage conditions prior to the cooking process significantly affected the quality of the resulting crispy skin product. Freezing has been shown to be the most effective storage method, maintaining the appearance, taste, and texture of the skin for a long period of time, whereas storage at room temperature and chilling can cause rapid deterioration, reduce crispiness, and develop undesirable sensory characteristics. Further research is needed to ensure consistent quality in large-scale production and further refinement of the frying technique for frozen chicken skin is recommended.
Co-Authors ., GUSHARIYANTO A. S. Wilastra Abdul Azis Ade Octavia Adelia, Siska ADRIANI ADRIANI Adriani Adriani Adzitey, Frederick Agus Susilo Ahmad Taofik Almakmum, Husni Amalia Fildzah Ghassani Anak Agung Istri Sri Wiadnyani Annisa Rianti Ardi Novra Arfiana, BS Monica Asa Bela Sri Reformasi Nala Putri Asa Bela Sri Reformasi Nala Putri Asep Gunawan Avrilliani, Puspita B., SUPRIAWAN Bawah , Juliana Bayu Rosadi Bella Pratiwi Putri Berliana Berliana Cece Sumantri Dea Tri Ananda Dika Irmaya E. Wiyanto Eko Wiyanto Eko Wiyanto Eko Wiyanto, Eko Endri Musnandar Erina, S. Ester Restiana Endang Gelis Fetty Febriana Rahayu Fitra Diansah Gushairiyanto Gushairiyanto Gushariyanto Gushariyanto Gushariyanto Gushariyanto Gushariyanto, Gushariyanto H. Ediyanto H. Suryani Hariski, M Helmi Ediyanto Heru Handoko Hidayat, Gradiandri Hosen, Tanjir Hossain, Md. Murad Husni Almakmum Islam, Nazmul Jalius Jalius L. H. M. Gultom Lisna Lisna Lisna Lisna, Lisna Lisna, Lisna M., SAMIUN Mithun, Mahmudul Hasan Monten, Stephen K. Kanten Muhammad Abdu Muhammad, Mus'ab Muqsita Rahmat Nabilah Ika Puteri Nasution, Annio Indah Lestari Nelwida Nelwida Nurul Huda Prayoga Alfano Putri, Asa Bela Sri Reformasi Nala R. A. Muthalib Ratna Sholatia Harahap Redo Prawira Rhaphon Seprian. Ht Riris Roiska Rizky Janatul Magwa S. Erina Salsabila Salsabila Septy Heltria Setiyawan, Khoirudin Anton Shalsabila Novia Al-Sobri Sidik, Wahid Hasyim Silvia Erina Silvia Erina Silvia Erina Silvia Erina Silvia Erina Silvia Erina Sofi Crisdayanti Talukder, Md. Khyrul Alam Triana Mardiah Utama, Millisani W. P. B. Putra Wahidu Zzaman Wahyuni Wahyuni Widya Pintaka Bayu Putra Wiwaha Anas Sumadja Y. Alwi Yun Alwi Zafitra A.