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All Journal Jurnal Riset Agribisnis dan Peternakan Jurnal Wacana Pertanian
Erliana Novitasari
Balai Pengkajian Teknologi Pertanian Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Patogen Pembawa Penyakit Staphylococcus aureus dan Prevalensinya pada Pangan Hasil Pertanian Erliana Novitasari; Danarsi Diptaningsari
Jurnal Riset Agribisnis dan Peternakan Vol. 7 No. 1 (2022): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

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Abstract

Pathogen contamination of foods might cause infectious diseases called foodborne illnesses. Generally, infection is caused by a pathogen, virus, or parasite through contaminated food ingestion. Staphylococcus aureus is one of the most common foodborne pathogens causing infection in the world which is included in the gram-positive bacteria. The growth and survival of S. aureus are dependent on a number of environmental factors such as temperature, water activity (aw), pH, the presence of oxygen, and the composition of the food. Symptoms that arise due to S. aureus bacterial infection include high fever, vomiting, and diarrhea. Many studies have reported the incidence of S. aureus contamination of agricultural food products, for example, meat, dairy products, fish, and even vegetables.
Tingkat Kesukaan Konsumen Terhadap Olahan Basah Dan Olahan Kering Dengan Bahan Baku Beberapa Jenis Tepung Kasava Ratna Wylis Arief; Erliana Novitasari; Robet Asnawi
JURNAL WACANA PERTANIAN Vol 16 No 2 (2020): Jurnal Wacana Pertanian
Publisher : Pusat Penelitian dan Pengabdian pada Masyarakat Sekolah Tinggi Ilmu Pertanian Dharma Wacana

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Abstract

Cassava flour is a modified cassava flour which is similar to cassava flour, but the manufacturing process has been done with improvements and refinements. The quality of cassava flour produced is determined by the processing process of the type / variety of cassava used as raw material. This study aims to determine the level of consumer preference for wet and dry preparations, yield, and the break-even price of cassava flour from several varieties of cassava. The study used 2 varieties of cassava (UJ 5 and Klenteng) and 2 immersion treatments (addition of starter Bimo-CF and without addition of starter Bimo-CF), to determine differences in the resulting processed products. The results of the addition of the Bimo-CF starter to cassava flour, in wet processed (sponge cake) and dry processed (stick) products were preferred by consumers compared to those without the addition of Bimo-CF starter. The addition of starter Bimo-CF resulted in cassava flour with a higher yield and lower break-even point compared to without the addition of Bimo-CF starter, both on varieties UJ 5 and Klenteng.
Co-Authors Danarsi Diptaningsari Ratna Wylis Arief Robet Asnawi