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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Ilmu Dasar Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri agriTECH BERITA BIOLOGI ANNALES BOGORIENSES TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Kedokteran Hewan Jurnal Standardisasi

Harsi D. Kusumaningrum

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB, Darmaga, Jl. Lingkar Akademik, Babakan, Kec. Dramaga, Bogor, Jawa Barat 16680

Author-ID : 303157

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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PENGARUH JENIS KAPANG DAN PENAMBAHAN Lactobacillus plantarum KIK TERHADAP MUTU SUFU . Nurhayati; Betty Sri Laksmi Jenie; Harsi D. Kusumaningrum
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu followed by aging in saturated brine solution. The aims of the research were to obtain the best indigenous mold strain for sufu fermentation and to produce the low salt sufu by applying Lactobacillus plantarum kik during aging. Four indigenous mold strains were used i.e Rhizopus oligosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans. To produce the low salt sufu, the salt concentrations applied were varied in the range of 6% - 12% and by combination of 3% (v/v) L. plantarum kik. The results showed that the fermentation time of pizi was influenced by the mold species. Further sensory evaluation (Balance Incomplete Block Rating Design) on the hedonic rating of sufu revealed that aging in 9% brine and application of 3% (v/v) L. plantarum kik produced the most preferred sufu by the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quality for three weeks. Keywords: pizi, sufu, fungal, Lactobacillus plantarum kik

Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica) N Nurhayati; Betty Sri Laksmi Jenie; Harsi D Kusumaningrum; sri widowati
Jurnal ILMU DASAR Vol 12 No 2 (2011)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

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Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans.

Penerapan Audit Internal Terpadu dalam Sistem Manajemen Terpadu Berdasarkan PAS 99:2012 Di Industri Perisa Pika Mustika; Lilis Nuraida; Harsi Dewantari Kusumaningrum
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Individually implementation of management system standard of quality (ISO 9001), food safety (FSSC 22000), and halal assurance (HAS 23000) require a lot of resources in a food company. This study aimed to develop perangkat of internal audit (IA) by integrating the three standards into an Integrated Management System (IMS) based on the management system requirements framework, PAS 99:2012. The study was started by integrating all the major requirements of standards follows the Deming's PDCA cycle approach consisting of 7 clauses. The perangkat of IA was developed based on the IMS and implemented in PT IBP. Evaluation the effectiveness of the perangkat of IMS IA is done by analyzing the gap of IA results with external audit results. For integration of the standards, the most standard used as a case of IMS was the standard of FSSC 22000. The result of IA using the developed perangkat of IA was in agreement with the result of external audit. This suggest that the integration of the audit system has adequately covered all requirements based on the 3 standards. In addition, there is an opportunity to improve the ability of internal auditors in assessing the conformity of the implementation of planning.

Analisis Pemenuhan Persyaratan Food Savety System Certification 22000 di Industri Kemasan Pangan Jamal Zamrudi; Harsi Dewantari Kusumaningrum; Lilis Nuraida
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Food Safety System Certification 22000 (FSSC 22000) as food safety management system recently becomes requisition required by customers, consisting of ISO 22000, PAS 223:2011, and additional requirements. The purpose of this study was to develop recommendations and establish a simple strategy model in compliance with FSSC 22000 requirements. The methods used were identifying food safety regulations related to FSSC 22000, assessing the actual condition of PT XYZ as a case study, developing recommendations on the found gaps, and developing a simple strategy model. PT XYZ has ful lled 63% of the requirements, with in detail compliance of ISO 22000, PAS 223: 2011, and their additional requirements were 55%, 70%, and 20% respectively. Food safety management system has not been well socialized that caused lacking of personnel awareness, infrastructure and documentation implemention, and food safety requirement for supplier selection. The strategy to meet the food safety system requirement incudes action, plan, training, infrastructure improvement, documentation review, food safety training for suppliers, internal audit, and external audit. It was concluded that the strategy model developed has been effective in helping the company to meet the FSSC 22000 requirements.

Sistem Evaluasi Cara Pergudangan dan Distribusi yang Baik untuk Menjamin Mutu dan Keamanan Susu Bubuk I P G Arya Dharmawan; Harsi Dewantari Kusumaningrum; Winiati Pudji Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 1 (2016): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Good practices in food chain are very important to ensure product quality and safety. Good practices start from raw material usage, manufacturing, warehousing, distribution, retailing, until product consumption by consumers. Milk powder is a high value commodity but it is a high risk product. Good warehousing and distribution system must be in place to ensure product quality and safety. Quality and food safety system evaluation model consists of 4 steps: plan, do, check, and action. A model on quantitative evaluation system for good warehouse practice (GWP) and good distribution practice (GDP) consist of five points (internal, external area, transportation, quality management, and inventory management). These five points were detailed to 30 sub points. Criteria and requirements have been included for each sub point, and defined by 5 scales (0, 1, 2, 3, and 4). Furthermore, the evaluation system has been implemented at 3 distributors (A, B, and C) in 30 cities. The result showed that distri- butors A, B and C complied to the criteria with the score of 77.32+4.05%, 84.17+5.80%, and 73.30+ 6.64%, respectively. The distributors were categorized as very good (13.30%), good (60.0%) and fair (13.30%).

Penapisan Actinobacteria Akuatik Penghasil Antibakteri dari Ikan Bandeng (Chanos chanos) dan Belanak (Mugil cephalus) dengan Metode Double-Layer Diffusion Muhammad Alfid Kurnianto; Harsi Dewantari Kusumaningrum; Hanifah Nuryani Lioe
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 15, No 1 (2020): Juni 2020
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Saluran pencernaan (terutama usus) ikan perairan estuaria merupakan salah satu ceruk lingkungan potensial Actinobacteria yang belum tereksplorasi. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi karakteristik morfologi Actinobacteria asal ikan bandeng (Chanos chanos) dan belanak (Mugil cephalus) serta mengevaluasi aktivitas antimikroba yang dihasilkannya. Penelitian ini diawali dengan mengambil usus ikan, kemudian digesta usus secara perlahan dipisahkan untuk dieksplorasi keberadaan Actinobacteria dengan menggunakan media isolasi selektif. Isolat yang diperoleh dikarakterisasi berdasarkan ciri makroskopik dan mikroskopik, serta dilakukan penapisan antibakteri awal menggunakan metode double-layer diffusion. Isolat dengan zona penghambatan terbaik dipilih untuk dilakukan produksi dan ekstraksi senyawa antibakteri, serta uji aktivitas antibakteri dengan metode difusi cakram terhadap bakteri uji Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa dan Escherichia coli. Sebanyak 44 isolat Actinobacteria telah diisolasi dari digesta usus ikan bandeng (Chanos chanos) dan belanak (Mugil cephalus) menggunakan media strach casein dan actinomycete isolation agar. Sebagian besar isolat yang diperoleh menunjukkan karakteristik morfologi genus Streptomyces sp., seperti koloni memiliki tekstur menyerupai serbuk, bertepung dan kasar, memiliki aerial miselium berwarna putih dan substrat miselium berwarna krim susu, serta memiliki bentuk rantai spora rectus-flexibilis. Proses penapisan antibakteri isolat Actinobacteria menunjukkan 22 isolat memiliki indeks penghambatan terhadap sedikitnya satu bakteri uji, dengan aktivitas terbaik ditunjukkan oleh isolat A-SCA-11. Uji antibakteri terhadap ekstrak kasar isolat A-SCA-11 menunjukkan aktivitas antibakteri berspektrum luas yang mampu menghambat seluruh bakteri uji dengan zona hambat tertinggi pada P. aeruginosa. AbstractThe gut of estuary fish is one of the potential novel niches of Actinobacteria that has not yet been explored. This study aimed to isolate and identify the morphological characteristics of Actinobacteria from milkfish (Chanos chanos) and blue-spot mullet fish (Mugil cephalus) and to evaluate the antibacterial activity produced. This research was started by taking the fish gut, and then the digesta were slowly separated to explore the presence of Actinobacteria using selective isolation media. The isolates obtained were characterized by macroscopic and microscopic characteristics, and antibacterial preliminary screening of isolates was performed using a double-layer diffusion method. The isolates with the best inhibition zone were selected for production and extraction of antibacterial compounds, and antibacterial activity tests using the disk-diffusion method against the test bacteria Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, and Escherichia coli. A total of 44 isolates of Actinobacteria have been isolated from the gut of fish using starch casein and actinomycete isolation agar. Most isolates showed morphological characteristics of the genus Streptomyces sp., such as colonies with a tough or powdery texture, antibacterial have white aerial mycelium and milk-cream substrate mycelium, and rectus-flexibilis spore chain. The antibacterial preliminary screening of Actinobacteria isolates showed 22 isolates had inhibitory index against at least one test bacterium, with the best activity indicated by A-SCA-11. Antibacterial test of A-SCA-11 crude extract showed broad-spectrum antibacterial activity that was able to inhibit all test bacteria with the highest inhibitory zone on P. aeruginosa.

Enterococcus faecium 1.15 Isolated from Bakasam Showed Milk Clotting Activity Wendry Setiyadi Putranto; Kusmajadi Suradi; Hartati Chairunnisa; Apon Zaenal Mustopa; Puspo Edi Giriwono; Harsi Dewantari Kusumaningrum; Maggy Thenawidjaja Suhartono
ANNALES BOGORIENSES Vol 21, No 1 (2017): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

The Lactic Acid Bacteria with Milk Clotting Activity (MCA) were isolated from Bakasam, an Indonesian traditional fermented meat. The isolate screening was carried out using modified method of Skim Milk Agar and Milk Clotting Activity Test, and the isolate was then identified using 16S rRNA. We found 4 isolates that showed MCA of 18-20 SU/ml. Identification using 16S rRNA indicated that the isolate ALG.1.15 was 99% (FR3-F primer) and 99% (FR3-R primer) identic with Enterococcus faecium. The isolate potentially produced renin-like protease to subtitute renin from veal.

Kontaminasi Staphylococcus aureus dan Bacillus cereus pada Sushi di Tingkat Ritel di Wilayah Jabodetabek: Contamination of Staphylococcus aureus and Bacillus cereus in Sushi at Retail Level in Jabodetabek Area Yusma Yennie; Ratih Dewanti-Hariyadi; Harsi Dewantari Kusumaningrum; Achmad Poernomo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.42066

Susyi adalah pangan siap konsumsi asal Jepang, merupakan kombinasi nasi yang diberi asam dan ikan mentah. Umumnya susyi terdiri dari beberapa jenis, namun terdapat dua jenis susyi yang sangat dikenal yaitu nigiri (nasi dengan ikan mentah di atasnya) dan maki (nasi dengan ikan mentah di dalamnya). Ikan dalam susyi tidak mengalami pemanasan sehingga rentan terhadap kontaminasi patogen, di antaranya Staphylococcus aureus dan Bacillus cereus. Kedua bakteri ini telah dilaporkan sebagai penyebab Kejadian Luar Biasa (KLB) di Indonesia, namun keberadaannya di dalam susyi belum pernah dilaporkan. Penelitian bertujuan untuk menentukan prevalensi dan tingkat kontaminasi S. aureus dan B. cereus pada susyi di tingkat ritel di wilayah Jabodetabek (Jakarta, Bogor, Depok, Tangerang, dan Bekasi). Sebanyak 120 sampel terdiri dari nigiri (n=57) dan maki (n=63) diperoleh dari ritel di Jabodetabek. Identifikasi dilakukan dengan metode Polymerase Chain Reaction (PCR), dengan target gen nuc (S. aureus) dan gyrB (B. cereus). Jumlah bakteri menggunakan metode lempeng sebar (spread plate) untuk S. aureus dan Angka Paling Mungkin (APM) untuk B. cereus. Prevalensi S. aureus (7,5%) di dalam susyi lebih besar dibandingkan B. cereus (5%). Tingkat kontaminasi S. aureus (8,9x102-1,5x105 koloni/g) juga lebih tinggi dibandingkan B. cereus (9,2-93 APM/g). S. aureus lebih sering ditemukan dalam maki (9,5%), sementara B. cereus lebih banyak ditemukan pada nigiri (7,1%). Susyi dengan ikan salmon memiliki prevalensi S. aureus (9,3%) dan B. cereus (5,3%) lebih tinggi dibandingkan dengan tuna. Kontaminasi S. aureus kemungkinan karena kurang terpenuhinya higiene personal, sementara B. cereus dapat berasal dari penanganan nasi yang kurang baik dan sanitasi lingkungan yang kurang memadai. Keberadaan S. aureus di dalam susyi lebih berpotensi menyebabkan risiko keracunan pangan dibandingkan B. cereus. Program higiene personal dalam produksi susyi harus ditingkatkan untuk memberi jaminan keamanan.

KAJIAN RISIKO Campylobacter sp. PADA AYAM PANGGANG Andriani a; Mirnawati Soedarwanto; Surachmi Setiyaningsih; Harsi Dewantari Kusumaningrum
Jurnal Kedokteran Hewan Vol 7, No 1 (2013): March
Publisher : Universitas Syiah Kuala

Tujuan dari penelitian ini adalah melakukan analisis kuantitatif risiko mengonsumsi ayam panggang apabila terjadi salah penanganan. Proses pemanggangan yang digunakan pada penelitian ini menggunakan suhu dan waktu komersial yaitu 150 C selama 30 menit. Simulasi penambahan kultur Campylobacter sp. 106 cfu/ml sebelum dilakukan pemanggangan dilakukan untuk mengetahui angka reduksi Campylobacter sp. Model probabilitas digunakan untuk memperkirakan variabilitas data yang digunakan pada penelitian ini adalah model beta poisson. Hasil yang diperoleh adalah terjadi penurunan jumlah mikroorganisme sebanyak 2 log cfu/gram dan peluang sakit bagi manusia yang mengonsumsi daging ayam yang dipanggang berkisar antara 9 dari 1.000 manusia.

Ekstrak Bawang Dayak Penghambat Pertumbuhan Escherichia coli dan Staphylococcus aureus pada Daging Ayam Taufikkilah Romadhon; Winiati Pudji Rahayu; Harsi Dewantari Kusumanigrum
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 3 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.3.504

Microbial contamination on chicken meat can be inhibited by applying natural antimicrobials. Dayak onions (Eleutherine palmifolia (L.) Merr.) are reported to inhibit the growth of Escherichia coli and Staphylococcus aureus. This study aims to confirm and apply dayak onion extract (EBD) as an antimicrobial in fresh chicken meat. The observation parameters were the microbiological quality and physical properties of chicken meat after inoculation with E. coli and S. aureus and dipped in EBD solution with concentrations of 0, 3.0, 9.0, and 15.0 mg/mL for E. coli, and 0, 2.5, 7.5, and 12.5 mg/mL for S. aureus. The results showed that EBD-70% ethanol showed better bacterial inhibition than EBD-96% ethanol. Inhibition for both microbes can be achieved by concentrations of 3.0 and 2.5 mg/mL EBD, as visually observed in liquid media. Concentrations of 15.0 and 12.5 mg/mL showed significant results in reducing the total microbes of both types in chicken meat after 12 hours of room temperature storage (28±2°C) and 9 days of refrigerator storage (5±1°C). A combined application of 15.0 and 12.5 mg/mL EBD and refrigerator temperature can be recommended to reduce total E. coli and S. aureus and maintain the Aw and pH of the chicken meat. Keywords: antimicrobial, chicken meat, dayak onion extract, Escherichia coli, Staphylococcus aureus

Co-Authors . Andriani . Nurhayati . Suliantari Achmad Poernomo Agung Santoso Aldilla S. Utami Andiarto Yanuardi Andriani . Andriani a Andriani Andriani Andriani Andriani Apon Zaenal Mustopa Apon Zaenal Mustopa Aris D. Toha Asep Wawan Permana Betty S. L. Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Betty Sri Laksmi Jenie Budiatman Satiawihardja Eka Aditya Iskandar Eni Kusumaningtyas Eni Kusumaningtyas Evi Savitri Iriani Hanifah Nuryani Lioe Hartati Chairunnisa Herwin Pisestyani Herza Govina Sobarsa I P G Arya Dharmawan Ihsan Anggara Imawati Eka Putri Jamal Zamrudi Kusmajadi Suradi Kusmajadi Suradi Lely Rahmawaty Lilis Nuraida Lita Handayani Maggy Thenawidjaja Suhartono Mirnawati Soedarwanto Mirnawati Sudarwanto MIRNAWATI SUDARWANTO Mirnawati Sudarwanto Mirnawati Sudarwanto Mona Nur Moulia Muhammad Alfid Kurnianto N Nurhayati Nugraha E. Suyatma Nugraha Edhi Suyatma Nurhayati Nurhayati Nurhayati Nurhayati Palupi, Nurheni Sri Pika Mustika Puspo Edi Giriwono Raden Haryo Bimo Setiarto Rahmatia Garwan Ramadani, Suci Putri Raphaella Widiastuti Ratih Dewanti -Hariyadi Reni Nofrianti Retnani Rahmiati Reza Fadhilla Rifah Hestyani Arum Rika Puspitasari MZ Rizal Syarief Sindhu H. Putra Siti Mariana Widayanti Sri Budiarti Poerwanto Sri Wahyuningsih Sri Widowati SUMINAR SETIATI ACHMADI Surachmi Setiyaningsih Syahrizal Nasution TATI NURHAYATI Tatik Khusniati Taufikkilah Romadhon Uswatun Hasanah Wendry Setiyadi Putranto Widya Eka Prayitno Winiati P Rahayu Winiati P Rahayu Winiati Pudji Rahayu Yusma Yennie Zakiah Wulandari

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