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Penetrasi Natrium Bisulfit dan Kalium Sorbat Ke Dalam Nanas Selama Perendaman dan Pengaruhnya Terhadap Produk Nanas Tyas Utami; Sri Anggrahini; Eni Harmayani; Sri Raharjo; Riri Iramani
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Preservation process of pineapple was carried out through combination of blanching, reduction of pH, addition of sugar and chemical preservatives and vacuum packaging. The effectivity of chemical preservatives used was influenced by their penetration into pineapple. The aims of this study were to investigate penetration effectivity of sodium bisulphite into pineapple in the presence of potassium sorbate and their influence to the product during storage. Prepared pineapples were soaked in solution (pH 3,0) containing of 40% w/v sucrose, with various concentrations of sodium bisulphite (100-500 ppm) and potassium sorbate (0-1500 ppm) for 24 hours. The products were packed in vacuum plastic and stored in room temperature. The result showed that penetration of sodium bisulphite into pineapple was greatly influenced by potassium sorbate concentration. On the other hand, penetration of potassium sorbate into pineapple was not significantly affected by sodium bisulphite concentration. Combination of sodium bisulphite (100-500 ppm) and potassium sorbate (0 and 500 ppm) could not prevent spoilage, as indicated by the swelling of vacuum plastic container. The use of 1000 ppm and 1500 ppm potassium sorbate produced no swollen package during two weeks storage. Concentration of vitamin C in the products treated with 1000-ppm potassium sorbate and sodium bisulphite (100-500 ppm) decreased during the two weeks storage. Treatment with 400 ppm and 500 ppm sodium bisulphite and 1000 ppm potassium sorbate could prevent browning reaction during two weeks storage.

Identifikasi Bahaya Kontaminasi Staphylococcus aureus dan Titik Kendali Kritis Pada Pengolahan Produk Daging Ayam dalam Usaha Jasa Boga Eni Harmayani; Eko Santoso; Tyas Utami; Sri Raharjo
agriTECH Vol 16, No 3 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The increasing demand of ready-to-eat food in big cities has led to the increasing number of food catering businesses. Ready to-eat foods prepared by food caterers have frequently been implicated as vehicles in outbreaks of foodborne diseases and their practices are potential vehicles of foodborne illness. Staphylococcus aureus is a foodborne pathogen which is of major concern for its ability to grow and produce heat resistance enterotoxin in variety of foods. Risks of eating ready-to-eat food, can be evaluated by the hazard analysis and critical control point (HACCP) approach. The objective of the study was to identify the hazard and critical control points relating to the production of several chicken meat products by food catering, especially from S. aureus contamination. Production of chicken satay, chicken meatball, and grilled chicken were evaluated in this study. The result indicated that raw chicken meats had total S. aureus of 10$-106 CFUIg and total bacterial count of 107 CFUIg. During processing the number of S. aureus varied from 103 to 106 CFU/g according to the processing procedures. The number of total S. aureus of the finished products were < 102-103 CFU/g. During serving the products contained total bacterial count of 105 CFU/g and total S. aureus of 103-106 CFUIg. The D values of S. aureus at 45.60, and 65.5Â°C were 200,6.49, and 3.26 minutes, respectively. Evaluation on the processing procedures indicated that heating was the most important step in reducing bacterial population. The critical control points of these three products were refrigerating, cooking, distributing and serving.

Peran Enzim Protease Endogenus dalam Proses Pelunakan Daging Selama Post Mortem Sri Raharjo
agriTECH Vol 16, No 4 (1996)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Proteolysis of myofibrill ar proteins is responsible for structural degradation in skeletal muscle leading to meat tenderization. Among endogenous proteases involved in post mortem proteolysis, only calpains (calcium-dependent proteolytic systems) have been proven of having a predominant role in post mortem tenderization. Ca 1p ai n.s consist of Âµ.-calpain (proteinase requiring 5-701.1M Ca2+ for activity), m-calpain (proteinase requiring 100 - 2000 /.i.M ca'* for activity), calpastatin (a specific inhibitor to calpains and it also requires Cat` to bind to the proteinases). Although calpastatin is a well known inhibitor for calpains activity, present knowledge on the regulation of calpain activity is by no means complete. However, there is no doubt that there are factors other than proteolysis such as elevated ionic strength and presence of connective tissues that will certainly affect meat tenderness.

Peran Asam Fitat Sebagai Antioksidan Sri Raharjo
agriTECH Vol 17, No 2 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In the past half-century we have been led to believe that phytic acid reduced the bioavailability of dietary minerals. Not surprisingly, therefore, phytic acid is considered as an anti-nutrient. Consequently, tremendous efforts have been devoted to reduce or eliminate its presence in foods. Results of various studies on phytate, however, also suggest that it may also have antioxidative properties. The unique structure of phytic acid suggests tremendous chelation potential for iron. Phytic acid is one of rare chelators which maintains the solubility of chelated iron and at the same time it makes the iron totally unreactive. Due to its ability to uniquely chelate iron it suppresses iron-catalyzed oxidative reactions and may serve as a potent antioxidant function. This antioxidative effect was found to be useful for protection against damage in biomaterials.

Teknik Dekontaminasi Cemaran Bakteri pada Karkas dan Daging Sri Raharjo
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials which is the primary source of bacterial contamination during slaughter. Meat contact surfaces and those associated with personnel, equipment and slaughtering utensils are also frequently considered to be significant sources of meat contamination. Various techniques have been proposed to decontaminate bacteria during meat and poultry processing. The ideal decontamination method should not change appearance, smell, taste or nutritional properties; leave no residues; pose no threat to the environment; cheap and convenient to use; and effectively inactivate or eliminate microorganisms. The existing publications suggest that most the decontamination methods did not affect the smell and taste of the meat or carcasses, except slight acidic taste and smell were noticeable when high concentration of organic acids were used. Transitory changes on appearance were obvious when steam or hot water dip and microwave were used to decontaminate meat and poultry. All of the decontamination method presented here had no significant effect on its nutritional value. The use of higher concentration of chemicals tend to leave objectionable residues. Although they are very effective bactericides, the use of radioactive materials and chemicals should be strictly controlled to minimize their negative effect to the environment. It seems that the use of high pressure water spray in combination with mild concentration of organic acids or ozone may become economically and environmentally acceptable alternatives for meat and poultry decontamination.

Integrasi Penerapan HACCP dan ISO 9000 dalam Industri Pangan Sri Raharjo
agriTECH Vol 18, No 3 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

HACCP (Hazard Analysis Critical Control Point) is a preventive system for assuring the safe production of food product. ISO 9000 refers to a group of international standards containing a specific group of clauses directed at the quality management process of an organisation. The purpose of this paper is to discuss the differences and similarities between HACCP and ISO 9000. Both HACCP and ISO 9000 are fundamental to a process and focus on preventing rather than detecting or correcting a problem. ISO relates to the system, not the product. Food industries should not try to choose either one or the other. Individually they are both exellent programs. Integration of these two can bring the best of both and much more.

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