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All Journal Jurnal Pangan dan Agroindustri Jurnal Kimia dan Kemasan Indonesian Journal of Chemistry Jurnal Ecolab Jurnal Ilmu Fisika Indonesian Review of Physics (IRiP) Proceeding Biology Education Conference
Harsojo Harsojo
Pusat Aplikasi Teknologi Isotop dan Radiasi – BATAN Jl. Lebak Bulus Raya No. 49, Jakarta-Selatan
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health

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Journal : Proceeding Biology Education Conference

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PENGARUH IRADIASI DAN PENYIMPANAN SERTA RADIORESISTENSI BEBERAPA BAKTERI PATOGEN PADA MAKANAN OLAHAN ASAL AYAM Meylani, Vita; Harsojo, Harsojo
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 11, No 1 (2014): Prosiding Seminar Nasional XI Biologi
Publisher : Universitas Sebelas Maret

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Abstract

Abstract- An experiment has been conducted to know microbes contamination in processed food from chicken e.g meatball, rollade and cornet. The storage time was done for 12 weeks and irradiated with the dose of 0, 3 and 5 kGy. The irradiation was done at a multipurpose panoramic batch irradiator (IRPASENA). Parameter measured are total amount of aerobic bacteria, total amount of coliform, Staphylococcus and Salmonella contamination. The results showed the amount of aerobic bacteria at control were found in the range from 3,3 x 104 and 5,2 x 105 CFU/g, while coliform bacteria from1,0 x 102 and 2,6 x 105 CFU/g. Total amount of Staphylococcus were found in the range from 2,0 x 105 and 4,1 x 105 CFU/g. Storage up to 12 weeks at control showed an increase of those total bacteria. No Salmonella was detected in all samples observed. The initial contamination of all processed food observerd have exceeded allowable limit.The dose of 5 kGy could eliminate the total aerobic bacteria, coliform bacteria and Staphylococcus. Keywords: Irradiation, Processed Food, Bacteria
Co-Authors AGUSTIN KRISNA WARDANI AHMADI Darsono Darsono Dedi Mardiansyah Dwi Pangga Edy Supriyanto Habibi Habibi Made Sumarti Kardha Nugraheni, Ari Dwi Prasetya, Dwi Sabda Budi Rindi Genesa Hatika Sugiarto Danu Suratun Nafisah Susiani Susiani, Susiani Usna, Sri Rahayu Alfitri Vindy Irmanita, Vindy Vita Meylani