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All Journal Agrointek Jurnal Matematika Sains dan Teknologi PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Jurnal Pendidikan Terbuka Dan Jarak Jauh AGRITEKNO, Jurnal Teknologi Pertanian Gorontalo Agriculture Technology Journal Media Karya Kesehatan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Diseminasi : Jurnal Pengabdian kepada Masyarakat Food ScienTech Journal Journal of Applied Agricultural Science and Technology Journal of Scientific Research, Education, and Technology Prosiding Seminar Nasional Pengabdian Masyarakat Open Global Scietific Journal Journal of Research and Innovation In Open and Distance Learning Birokrasi: Jurnal Ilmu Hukum dan Tata Negara Jakadimas
Eko Yuliastuti E.S
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PEMANFAATAN DAUN MINT (Menta piperita) SEBAGAI ANTIMIKROBA ALAMI UNTUK MENGHAMBAT PERTUMBUHAN PATOGEN PADA JUS BUAH ALPUKAT Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Nanik Suhartatik; Ihfan Bagas Aditya
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9032

Abstract

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.
KAJIAN CEMARAN MIKROBIOLOGIS CILOK DAN SAUS KACANG DI KOTA SURAKARTA Eko Yuliastuti; Nanik Suhartatik; Akhmad Mustofa; Desy Lustiyani; Nanda Pratiwi
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9068

Abstract

Cilok was a traditional food originating from Bandung and comes from the abbreviation of "Aci dicolok". As the name implies, a snack made from tapioca flour mixed with condiment and sometime using meat or fish fillet. It was tasty and chewy. Cilok has quietly different from meatball because meatball using wheat flour. Cilok usually consumed using a sauce made from crushed peanuts, sugars, salt, mixed with chili sauce, tomato sauce, or soy sauce which can be modified as you want. Recently, cilok sales in the city of Surakarta have become increasingly popular. In almost every corner we can find cilok sellers. This study aims to determine the level of microbiological contamination found in cilok and peanut sauce in Surakarta. The research method used was simple random sampling method from 5 districts in Surakarta. The number of contaminants was calculated by the direct plate count method. The tests performed were to determine the total plate count (ALT), total Staphylococci, total Salmonella shigella, and total coliforms of the cilok and also for the sauce. As for the cilok sample, the average log value of ALT was 6.57 - 7.97 log CFU / g, total Staphylococci 4.57 - 4.96 log CFU / g, Salmonella shigella was 0.53 - 1.23 log CFU / g, and total coliforms 1.00 - 2.26 log CFU / g. Peanut sauce sample, the average log value of ALT was 7.40 - 8.18 log CFU / g, total staphylococci 5.84 - 6.68 log CFU / g, total Salmonella shigella was 2.24 - 3.23 log CFU / g, and Escherichia coli 2.35 - 5.79 log CFU / g. From the test results of the peanut sauce and peanut sauce samples, it can be concluded that the peanut sauce and peanut sauce sold in Surakarta are still not suitable for consumption. 
CEMARAN MIKROBIOLOGIS JUS ALPUKAT YANG DIJUAL DI JALANAN KOTA SURAKARTA Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Ainun Mardiyah; Nanik Suhartatik
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6374

Abstract

Fresh fruit juice was processed food was a part of healthy diet. Daily fresh juice consumption could improve health and prevent the occurrence of degenerative disease. Fresh juice were produce without any heat treatment which could allow natural microflora to growth. The aims of the research was to determine the microbiological contaminant of avocado street juice sold in Surakarta. Twenty five of samples were taken from 5 district. Samples were analyze for total viable aerobic count (TVAC), total coliform, total salmonella count, and total staphylococci. The results showed that microbiological contaminant of street avocado juice was extremely high. TVAC of avocado juice was 6.07 ± 0.37 to 8.95 ± 0.04 log CFU/ml; Total coliform 3.28 ± 0.01 to 4,60 ± 0,02 log CFU/ml; Total Staphylococci 4,47 ± 0,07 to 7,35 ± 0,07 log CFU/ml; and Total Salmonella-Shigella 2,34 ± 0,06 to 4,80 ± 0,00 log CFU/ml. There was 1 grocery that produce avocado juice which have undetected for coliform analysis. Producers, government and also consumers need to make some agreement to improve the safety of fresh juice.
Co-Authors Adhi Susilo Adhi Susilo Adhi Susilo Ainun Mardiyah Akhmad Mustofa Alfi Rahmawan Ali Djamhuri Alutsyah Luthfian Angraini Mariam Saraswati Anik Iftitah Astuti, Beti C Athiefah Fauziyyah Athiefah Fauziyyah Athiefah Fauziyyah Athiefah Fauziyyah Beti Cahyaning Astuti Dem Vi Sara Desy Lustiyani Desy Okta Mawarni Dewi Juliah Ratnaningsih Diki Dini Nur Hakiki Dini Nur Hakiki Dini Nur Hakiki Endang Indrawati Fadila, Ila Hakam Sholahuddin, Abdul Hakiki, Dini Nur Hari Hariadi Ida Malati Sadjati Ihfan Bagas Aditya Judiono Judiono Lula Nadia Maulida, Iffana Dani Mohamad Rajih Radiansyah Mohamad Rajih Radiansyah Mufadilah, Iklima Mutiara Ulfah Mutimanda Dwisatyadini Nanda Pratiwi Nanik Suhartatik Panjalu, Gadung Putra Rila Puspita Wardani Rina Rismaya Rina Rismaya Rina Rismaya Saraswati, Angraini Mariam Setyoningrum, Novita Suhartatik, Naniek Trijaya Febrianti, Afeleni Trimurti Artama Tutisiana Silawati Wijaya, Danastri Winda Nurtiana Yusep Ikrawan