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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 Veteriner 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
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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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.659 KB) | DOI: 10.21157/j.ked.hewan.v7i1.570

Abstract

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

Abstract

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
Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin Herza Govina Sobarsa; Nugraha Edhi Suyatma; Harsi Dewantari Kusumaningrum
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.1.62

Abstract

Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard.
PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS Syahrizal Nasution; Didah Nur Faridah; Eni Kusumaningtyas; Zakiah Wulandari; Harsi Dewantari Kusumaningrum
Jurnal Pangan dan Agroindustri Vol. 9 No. 1: January 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.01.7

Abstract

Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengkarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam Sentul terisolasi dimodifikasi dengan perlakuan panas. Lisozim dikarakterisasi dengan SDS-PAGE. Aktivitas lisozim diujikan terhadap Micrococcus lysodeikticus. Profil SDS-PAGE menunjukkan lisozim masih memunculkan sedikit ovotransferin dan ovalbumin sebelum dimodifikasi. Perlakuan 60°C tidak mengubah profil SDS-PAGE dan hasilnya mirip seperti lisozim terisolasi awal tetapi perlakuan 75°C menyebabkan ovotransferin menghilang. Setelah perlakuan 90°C, selain ovotransverin menghilang, protein baru muncul yang diduga lisozim berbentuk dimer. Profil SDS-PAGE lisozim termodifikasi menjelaskan lisozim tetap mempertahankan aktivitasnya walaupun terjadi perubahan profil lisozim.
PENGENDALIAN HISTAMIN PADA RANTAI PROSES PRODUK IKAN TUNA BEKU EKSPOR Agung Santoso; Nurheni Sri Palupi; Harsi D Kusumaningrum
JURNAL STANDARDISASI Vol 22, No 2 (2020)
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v22i2.814

Abstract

 Tuna adalah salah satu spesies scombridae yang memiliki bahaya keamanan pangan, yaitu histamin. Unit Pengolahan Ikan (UPI) mengendalikan bahaya histamin pada produk tuna yang dapat terjadi sepanjang rantai proses dengan menerapkan prinsip Hazard Analysis and Critical Control Point (HACCP). Penelitian ini dilakukan untuk mengetahui variabel persyaratan penting pada rantai proses yang belum diterapkan dengan optimal oleh UPI yang dapat berkontribusi terhadap meningkatnya kandungan histamin pada produk tuna. Metode penelitian menggunakan survei terhadap penanggung jawab mutu UPI di Indonesia yang mengolah produk tuna beku ekspor. Data hasil survei dianalisis untuk perhitungan tingkat pemenuhan persyaratan, korelasi dan determinasi antar variabel. Hasil penelitian menunjukkan variabel persyaratan yang belum dipenuhi secara optimal oleh UPI adalah bahan baku tuna yang diterima oleh UPI hanya berasal dari kapal yang sudah memiliki sertifikat Cara Penanganan Ikan yang Baik (CPIB). Tingkat pemenuhan persyaratan oleh UPI terhadap bahan baku hanya berasal dari kapal ikan yang memiliki sertifikat CPIB sebesar 29.89%. Persyaratan untuk bahan baku hanya berasal dari kapal ikan yang memiliki sertifikat CPIB berkorelasi positif terhadap UPI mensyaratkan sertifikat CPIB untuk kapal ikan pemasok bahan baku (Phi Correlation 0,509), dengan nilai determinasi sebesar 25.91%.  
Meta-analysis of the Effect of Garlic on Microbial Count in Meat Products Ramadani, Suci Putri; Kusumaningrum, Harsi D.; Hasanah, Uswatun
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.14

Abstract

Garlic (Allium sativum L.) is a natural ingredient used for microbiological control in meat products. This study aimed to analyze the effect of garlic addition on microbial count reduction in meat products through meta-analysis. The meta-analysis was conducted using 304 extracted data points from 10 articles, analyzed with the Hedges' d method. The results showed that the addition of garlic significantly reduced microbial counts (p<0.05) in three types of meat products: raw meatballs (minced mutton), ground beef, and raw chicken meat. Among the different forms of garlic tested, freeze-dried powder, oven-dried powder, and microencapsulated essential oil were the most effective in reducing microbial counts. Garlic treatment led to a reduction in seven types of tested microbes, except for Staphylococcus aureus. The highest microbial reductions were observed for Listeria monocytogenes (-6.626 to -2.009 log₁₀ CFU/g), sulfite-reducing anaerobes (-4.521 to -2.193 log₁₀ CFU/g), and Escherichia coli (-2.771 to -1.225 log₁₀ CFU/g).
Kemampuan fag litik Listeria dalam menginfeksi Listeria grayi pada matrik udang Retnani Rahmiati; Winiati P Rahayu; Sri Budiarti; Harsi D Kusumaningrum

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5191

Abstract

Shrimp belongs to type of food that oftenly contaminated with Listeria spp. Bacteriophage as an antimicrobial agent represents an attractive way to destroy bacterial contamination on food. This study presents the proof of lytic phage of Listeria (FL03) usage and influenced storage temperature to infect Listeria grayi on food matrix of shrimp. Shrimp samples were inoculated with 1.3 X 107 CFU mL-1 L. grayi (BA03) and then treated with 1.5 X 108 PFU mL-1 lytic phage of Listeria (FL03). The total number of L. grayi was counted at storage times of 0, 1, 24 and 48 hours at room temperature (±28 oC) and cold temperature (±4 oC). The results showed that shrimp treated with phage FL03 showed a decrease in the number of L. grayi compared to the control, namely 0 - 0.15 log10 CFU g-1 at room temperature (±28 oC) and 0.93 - 1.37 log10 CFU g -1 at cold temperatures (±4 oC). Treatment at cold temperatures (±4 oC) can inhibit the growth of L. grayi by 2.01 – 2.98 log10 CFU g-1. The growth inhibition of L. grayi increased further when treatment at cold temperatures (± 4 oC) was combined with FL03 phage treatment, namely to 3.38 – 3.76 log10 CFU g-1. These findings illustrated that phage FL03 could infect and cause lysis of L.grayi on food matrix of shrimp samples.
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