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All Journal The International Journal of Tropical Veterinary and Biomedical Research
Sugito Sugito
Clinical Pathology Laboratory of Veterinary Medicine Faculty Syiah Kuala University, Darussalam, Banda Aceh 23111, Indonesia.
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Lactic Acid Bacteria and Histamine Levels of Sie Balu After Gamma Irradiated. Arham Arham; Nurliana Nurliana; Sugito Sugito
The International Journal of Tropical Veterinary and Biomedical Research Vol 4, No 2 (2019): Vol. 4 (2) November 2019
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.6 KB) | DOI: 10.21157/ijtvbr.v4i2.17105

Abstract

The presence of lactic acid bacteria (LAB) and histamine in foodstuffs indicate the level of deterioration in the quality of food and cause poisoning. Sie Balu is the Acehnese dried meat preserved by the addition of salt, acid and dried, but the long processing and drying it under the sun can cause microbial contamination in meat products. Irradiation can eliminate bacteria in foodstuffs. This study aimed to determine the amount of LAB and histamine levels of Sie Balu after irradiation doses of 5, 7 and 9 kGy and stored 2 to 4 months. Sie Balu was made of fresh beef 5 kg, dried in the sun to dry, vacuumed and irradiated with gamma rays. The samples for LAB determination cultured in MRS agar and incubated at 37°C for 24 hours. The number of colonies was counted using Total Plate Count. The histamine level of Sie Balu conducted by ELISA. Irradiation did not significantly (P0.05) affect the amount of LAB, but the shelf life significantly (P0.05) affected the amount of LAB in Sie Balu. Extending the shelf life up to 4 months can increase the amount of LAB. Irradiation dose and shelf life had no effect on histamine levels of Sie Balu (P0.05). This study concluded that irradiated Sie Balu cannot be stored for more than two months.
Co-Authors Arham Arham Nurliana Nurliana