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All Journal Gema Agro AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
I Wayan Sudiarta
Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi Yulianus Jordi Ziku; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (835.145 KB) | DOI: 10.22225/ga.23.1.652.1-10

Abstract

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.
Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering A.A.Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.203

Abstract

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Ni Made Darmadi; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
Co-Authors A.A.Made Semariyani Dewa Gede Semara Edi Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Yulianus Jordi Ziku