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All Journal Formosa Journal of Applied Sciences (FJAS)
Rudito
Politeknik Pertanian Negeri Samarinda
Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Social Sciences

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The Effect of Storage Time and Temperature of Pagoda Mustard Meatballs and Milkfish Fortification Based on Microbiological Quality Netty Maria Naibaho; Rudito; Elisa Ginsel Popang; Mujibu Rahman
Formosa Journal of Applied Sciences Vol. 2 No. 6 (2023): June 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v2i6.4784

Abstract

Testing for salmonella sp. using Salmonella Shigella Agar (SSA) selective media with the Total Plate Count (TPC) method. The lowest ALT results for meatballs stored in the freezer at 0oC were 2.4 x10-5 colonies/ml and the total coliform shelf life was 30 days, which was less than 2400 APM/g, the sample met the standards set by BPOM in 2019, namely a maximum of 10-5 colonies/ml. While the results of the analysis of salmonella sp. the refrigerator and freezer methods with a shelf life of 30 days showed negative results, but the 4oC chiller storage and the other two methods showed positive results for the salmonella sp tested. Therefore, while making Pagoda mustard meatballs, milkfish substitutes can only be kept in a 4°C refrigerator for a maximum of 30 days (1 month).
Effect of Storage Time for Broiler Chicken Meat at a Temperature of 40 c with the Provision of Kaffir Lime Leaf Oil (Citrus Hystrix Dc) Netty Maria Naibaho; Asri Santalina Naibaho; Rudito
Formosa Journal of Applied Sciences Vol. 2 No. 8 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v2i8.5810

Abstract

The storage process is an important factor in maintaining the shelf life of raw boiler chicken meat. The aim of the research was to determine the use of kaffir lime leaf essential oil on the shelf life of raw boiler chicken meat wrapped in overwrapping at a cold temperature of 4oC. 2.5 mL of kaffir lime leaf essential oil with a concentration of 1.5% was sprayed onto Whatman No.1 filter paper. Samples were taken on days 0, 1, 3, 5, and 7 at a storage temperature of 4oC. The total value of salmonella sp. and the overall total viable count (TVC) was calculated, and sensory type analysis was performed to determine the panelist's level of preference. The results show that the shelf life of raw boiler chicken meat is approximately 5 days. Kaffir lime leaf essential oil can extend the shelf life of boiler chicken meat for about 2 days.
Co-Authors Asri Santalina Naibaho Elisa Ginsel Popang Mujibu Rahman Netty Maria Naibaho