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All Journal Jurnal AGROTEKNOLOGI
. Nurhayati
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Jember
Agriculture, Biological Sciences & Forestry

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INVESTIGASI Bacillus cereus DAN Salmonella PADA NASI GORENG PEDAGANG KAKI LIMA DI SEKITAR KAMPUS UNIVERSITAS JEMBER Eka Ruriani; . Nurhayati
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Food safety in fast food is very important to be observed, since it is potential to cause the incidence of food borne diseases. This research investigated the presence of two pathogenic microorganisms that are Bacillus cereus and Salmonella in fried rice, as one of fast food sold by street vendor around Jember University campus. The sampling was done three times at five location for every two hours started at six pm until ten pm in temperature 25-280C and RH 55-66%. The media used in this investigation were MYP for B. cereus and some media (LB, SSA, BSA, SCB, TSIA, and LIA) for Salmonella. The result founded that seven samples contamined by B. cereus, four samples contamined by Salmonella (S. parathypimurium B or C) and three samples contamined by another pathogens which were suspected as Yersinia enterolitica or Vibrio cholerae.Keywords: Bacillus cereus, food borne disease, fried rice, Salmonella
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
Co-Authors Betty Sri Laksmi Jenie EKA RURIANI Harsi D. Kusumaningrum