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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal Hasil Penelitian Industri
Idrus Kadir
Pusat Aplikasi Isotop dan Radiasi (PAIR)-BATAN, Jl. Lebak Bulus Raya No. 49, Jakarta Selatan, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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PENGARUH IRADIASI TERHADAP KUALITAS SAMBAL TRADISIONAL (Irradiation Effect on The Quality of Traditional Sauce) Kadir, Idrus
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Research on the application of irradiation technology in the field of foodpreservation has done relatively long which began around the 1950s to the present . Oneof the benefits of irradiation technology as an alternative technology for food preservationis not causing residue and can maintain the quality of foodstuffs including nutritionalquality remained relatively unchanged. Research on the effect of irradiation on the qualityof traditional sauce has been done. Tradisional sauce obtained from one of thesupermarkets in South Jakarta were irradiated with doses of 5 kGy and 0 kGy as controls .Three brands of traditional sauce on the market are brands A , B and C which have beenprepared in packaging bag included in the carton at a certain size and then irradiated at adose of 5 kGy , and the sauce is not irradiated ( control ) was prepared for comparison . Atboth the irradiated sauce and unirradiated as control were tested those fisico-chemistryand microbiology quality namely: pH , water content , water activity ( Aw ), protein content,fat content total microbial ( ALT ), molds and yeasts , total coliforms , and Staphylococcusaureus . In the control (0 kGy), conducted testing heavy metal. The results showed thatirradiation can improve the hygienic quality of traditional sauce by reducing microbialcontamination 2-3 log cycle at a dose of 5 kGy . In the traditional sauce found nosignificant heavy metal contamination. Improved hygienic quality of traditional saucethat expected to increase the competitiveness of agro- industry of traditional sauce inorder to boost the economy.
PENGARUH IRADIASI BERKAS ELEKTRON TERHADAP ASAM-ASAM ORGANIK, ASAM AMINO DAN ANALISIS PROKSIMAT JAMUR KUPING (Auricularia auricula) KERING (Irradiation Effect of Electron Beams on Organic Acids, Amino Acids and Proximate Analysis of Dried Ear Fungus (Auri Kadir, Idrus; Darwis, Darmawan
Jurnal Hasil Penelitian Industri Vol 29, No 1 (2016)
Publisher : Baristand Industri Banda Aceh

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Has been conducted research on the effects of electron beam irradiation on organic acids,amino acids and proximate analysis of dried ear mushroom (Auricularia auricula). Ear Mushroom is a typeof edible mushroom which is very popular with consumers, therefore, post-harvest handling in the form ofdried mushrooms is very important to maintain an economical agribusiness chain. Handling of driedmushroom with electron beam irradiation was performed. The purpose of this study was to determine theeffect of electron beam irradiation at a dose of 5 kGy to the content of organic acids (acid of propionate,acetate, butyrate, citrate, lactate, and oxalic acid) and proximate analysis of dried mushroom. The resultsshowed that irradiation at 5 kGy increase the content of citric acid and oxalic acid significantly lowered.While on amino acid and proximate analysis (moisture, fat, protein, and carbohydrates) as well as pH,water activity (aw) and density of dried mushroom, irradiation at a dose of 5 kGy relatively not change thevalue of amino acid as well as proximate analysis value as well as pH, aw and density of the fungus.
High-Dose Gamma Irradiation Reduces Pathogenic Bacteria While Preserving Beneficial Taxa in Indonesian Traditional Food ‘Gudeg’ Pratama, Indra Mustika; Benita, Ashri Mukti; Hermanto, Feri Eko; Lasmawati, Deudeu; Kadir, Idrus; Sugoro, Irawan
Journal of Tropical Life Science Vol. 15 No. 3
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.15.03.10

Abstract

Gudeg, a traditional Indonesian dish, is highly susceptible to microbial spoilage. Irradiation technology can be utilized to extend the shelf life of gudeg while preserving its nutritional value. However, the effects of gamma irradiation on the bacterial abundance in food products have not been widely researched. This study investigated how gamma irradiation influences its bacterial community. Vacuum-packed gudeg was gamma-irradiated in a frozen condition at a dose of 20 kGy, with a dose uniformity ratio (DUR) of 1.08. The resulting microbiome was characterized via 16S rRNA sequencing, using non-irradiated gudeg as a comparison. Gudeg samples were then amplified using the standard 16S rRNA V3-V4 primers. After taxonomic classification, alpha diversity indices—Shannon, Margalef, Chao1, and ACE—were applied to compare species richness and evenness in irradiated and non-irradiated samples. The research results showed that irradiation substantially reduced Proteobacteria, particularly staphylococcal species, while preserving beneficial lactic acid bacteria, such as Weissella sp. The overall diversity slightly decreased, but pathogenic risks diminished, indicating extended shelf stability. These findings suggest gamma irradiation as an effective strategy to enhance gudeg's safety and longevity. Furthermore, they offer insights into broader applications of irradiation for preserving high-moisture, ready-to-eat foods and indicate that sustainable research into the effects of irradiation on spoilage microbes and specific pathogens in various traditional food products is possible.
Co-Authors Benita, Ashri Mukti Darmawan Darwis Deudeu Lasmawati, Deudeu Hermanto, Feri Eko Irawan Sugoro Pratama, Indra Mustika