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All Journal Agrointek Jurnal Matematika Sains dan Teknologi PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Journal of Applied Agricultural Science and Technology
Beti Cahyaning Astuti
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Mathematics Social Sciences Other

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KUALITAS AIR SUMUR DESA BANTARAN SUNGAI BENGAWAN SOLO BERDASARKAN ASPEK KEMASYARAKATAN DAN STANDAR MENTERI KESEHATAN Astuti, Beti Cahyaning
Jurnal Matematika Sains dan Teknologi Vol 16 No 1 (2015)
Publisher : LPPM Universitas Terbuka

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Abstract

Clean water quality is very important for human health. Small amounts of hazardous contaminant are strictly forbidden. The objective of this research was to identify and assess wells water quality in the village of the Bengawan Solo River banks, Masaran District, Sragen Regency, Central Java Province. The parameters to analys the wells water quality were physics, chemistry, and microbiology, and then the quality is compared to the Regulation of the Minister of Health of the Republic of Indonesia No. 416/Menkes/Per/IX/1990.In conclusion, the wells water quality of six villages on the Bengawan Solo River banks, Masaran District, Sragen Regency, Central Java Province are ineligible quality standard for clean water. Air merupakan salah satu kebutuhan dasar bagi kehidupan manusia, sehingga kualitas air menjadi suatu perhatian yang sungguh-sungguh. Pencemaran dalam kadar sangat sedikit pada air tidak diperbolehkan sama sekali. Penelitian ini bertujuan untuk mengkaji kondisi kualitas air sumur di desa bantaran Sungai Bengawan Solo Kecamatan Masaran Kabupaten Sragen Propinsi Jawa Tengah, dan mengkaji pengetahuan masyarakat tentang air bersih. Kualitas air sumur dikaji berdasarkan pengetahuan masyarakat dan dianalisis dengan parameter fisika, kimia, dan mikrobiologi, berdasarkan Peraturan Menteri Kesehatan Republik Indonesia Nomor 416/Menkes/ Per/IX/1990 tentang Syarat-syarat dan Pengawasan Kualitas Air Bersih. Hasil penelitian menunjukkan bahwa kualitas air sumur enam desa di bantaran Sungai Bengawan Solo Kecamatan Masaran Kabupaten Sragen Propinsi Jawa Tengah tidak memenuhi syarat baku mutu untuk air bersih.  
UTILIZATION OF YOGURT AS A NATURAL ANTIMICROBIAL AGENT TO INHIBIT THE GROWTH OF PATHOGENS IN AVOCADO JUICE Mustofa, Akhmad; Suhartatik, Nanik; Saraswati, Angraini Mariam; Astuti, Beti Cahyaning; Yuliastuti, Eko
PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) 2020: PROCEEDINGS ICTESS
Publisher : PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences)

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Abstract

Avocado juice consider as perishable food and easily contaminated to pathogenic bacteria. Previous research showed that avocado juice sold in Surakarta city was contaminated with coliform, Salmonella-Shigella sp, and also high in aerobic plate count. Yoghurt was fermented milk which contain lactic acid and have an antimicrobial activity. The aims of the research was to determine the ability of yoghurt to inhibit the growth of contaminant in avocado juice. Completely randomized design with 2 factors were applied. The factor was yoghurt concentration and the second factor was incubation time. The results showed that the lowest number of TPC microbes was found in avocado juice with the addition of 10% yogurt, namely 6.16 ± 0.19 log CFU/ml, the lowest amount of Yeast/Mold was found in avocado juice with the addition of 10% yogurt, namely 4.97 ± 0, 35 log CFU/ml, the lowest amount of coliform was found in avocado juice with 15% of yogurt (2.83 ± 0.00 log CFU/ml), the lowest amount of total Salmonella-Shigella was found in avocado juice with the addition of 20% yoghurt (2.70 ± 0.17 log CFU/ml) and the lowest amount of Total Staphylococci was found in avocado juice with the addition of 15% yogurt (4.00 ± 0.00 log CFU / ml). Yoghurt were not able to inhibit the growth of contaminant in avocado juice. Another natural antimicrobial agent should be explored to maintain food safety, especially for minimally processed food. Keyword: Avocado Fruit Juice, Microbiological Contamination, Yogurt
PEMANFAATAN DAUN MINT (Menta piperita) SEBAGAI ANTIMIKROBA ALAMI UNTUK MENGHAMBAT PERTUMBUHAN PATOGEN PADA JUS BUAH ALPUKAT Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Nanik Suhartatik; Ihfan Bagas Aditya
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9032

Abstract

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.
CEMARAN MIKROBIOLOGIS JUS ALPUKAT YANG DIJUAL DI JALANAN KOTA SURAKARTA Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Ainun Mardiyah; Nanik Suhartatik
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6374

Abstract

Fresh fruit juice was processed food was a part of healthy diet. Daily fresh juice consumption could improve health and prevent the occurrence of degenerative disease. Fresh juice were produce without any heat treatment which could allow natural microflora to growth. The aims of the research was to determine the microbiological contaminant of avocado street juice sold in Surakarta. Twenty five of samples were taken from 5 district. Samples were analyze for total viable aerobic count (TVAC), total coliform, total salmonella count, and total staphylococci. The results showed that microbiological contaminant of street avocado juice was extremely high. TVAC of avocado juice was 6.07 ± 0.37 to 8.95 ± 0.04 log CFU/ml; Total coliform 3.28 ± 0.01 to 4,60 ± 0,02 log CFU/ml; Total Staphylococci 4,47 ± 0,07 to 7,35 ± 0,07 log CFU/ml; and Total Salmonella-Shigella 2,34 ± 0,06 to 4,80 ± 0,00 log CFU/ml. There was 1 grocery that produce avocado juice which have undetected for coliform analysis. Producers, government and also consumers need to make some agreement to improve the safety of fresh juice.
PENGARUH PENAMBAHAN KITOSAN TERHADAP KARAKTERISTIK KERUPUK GENDAR Beti Cahyaning Astuti
Jurnal Matematika Sains dan Teknologi Vol. 18 No. 2 (2017)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.223 KB) | DOI: 10.33830/jmst.v18i2.135.2017

Abstract

Rice cracker is a local crispy snack made of cooked rice as the main component and traditionally bleng as an additive that function as a thickening agent. However, bleng contains borax, an element which is harmful for human health. This research was important to substitute the role of bleng as a thickening agent. The objective of this research were to evaluate the effect of chitosan addition on physical, chemical, and organoleptic characteristics of fried rice cracker. Based on thephysical analysis ofunfolding rice cracker was 28,970-45,487% and oil adsorption was24,406-40,925%. Based on the chemical analysis of the content of waterrice cracker 1,275-1,986%; ash content of 0,311-1,775%; fat 31,511-33,508%; proteins 4,185-6,250%; carbohydrates 58,546-59,744%. Organoleptic test to color and taste of the fried rice cracker gave the significant results on all treatments. Kerupuk gendar merupakan produk makanan ringan yang terbuat dari bahan dasar beras dengan bahan tambahan bleng yang berfungsi sebagai agen pengenyal. Namun, bleng mengandung boraks, unsur yang berbahaya bagi kesehatan manusia. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan kitosan sebagai pengganti bleng pada karakteristik fisik, kimia, dan organoleptik kerupuk gendar. Berdasarkan analisis fisik kerupuk gendar goreng diketahui daya kembang sebesar 28,970-45,487% dan daya serap minyak sebesar 24,406-40,925%. Berdasarkan analisis kimia kerupuk gendar goreng diketahui kadar air 1,275- 1,986%; kadar abu 0,311-1,775%; lemak 31,511-33,508%; protein 4,185-6,250%; dan karbohidrat 58,546-59,744%. Hasil analisis sensori kerupuk gendar goreng berpengaruh nyata terhadap warna dan rasa.
Study on The Addition of Honey as a Natural Antimicrobial Agents in Avocado Juice (Persea americana Mill) Suhartatik, Nanik; Mustofa, Akhmad; Wijaya, Danastri; ES, Eko Yuliastuti; Astuti, Beti Cahyaning
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.241

Abstract

Unpasteurized avocado juice is a popular food product, considered natural, fresh, and healthy. Microbial contamination in unpasteurized juice is high and can pose health risks to humans. Such processing technology is applied to reduce the level of contamination, such as pasteurization, adding preservatives, cooling/freezing temperature, or adding antimicrobial compounds. Honey has a high sugar content, low pH, contains hydrogen peroxide, and organic acid that can inhibit the growth of pathogenic bacteria. This research aims to determine the antibacterial activity of honey in avocado juice using different types of honey types including honey produced by Apis dorsata (AD), Apis mellifera from wildflowers (AMW), Trigona sp (TG) and A. mellifera from kapok (Ceiba pentandra) (AMC) flowers). The second factor was honey concentration (5, 10, and 15%). The results showed that after 2h of incubation, AD honey inhibited the total coliform bacteria by 98.84% at a concentration of 10%, AMW honey effectively inhibited total Staphylococci by 99.04% at a concentration of 15%, and TG honey successfully inhibited total Salmonella-Shigella bacteria at a concentration of 15%. Therefore, using honey in avocado juice can inhibit the growth of pathogenic bacteria, although it has not reached the minimal limits of fruit juice quality standards. Further research is needed to determine the minimum inhibitory concentration of honey required to inhibit pathogenic bacteria in avocado juice.
Co-Authors Ainun Mardiyah Akhmad Mustofa Eko Yuliastuti E.S Ihfan Bagas Aditya Nanik Suhartatik Saraswati, Angraini Mariam Wijaya, Danastri