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All Journal Journal of Applied Food Technology Jurnal Medik Veteriner
Tang, John Yew Huat
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Biochemistry, Genetics & Molecular Biology Veterinary Other

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Effects of Salting Pretreatment on Quality and Safety of Shrimp (Parapenaeopsis Spp.) Powder. Abdullah Zawawi, Nur Farhanis; Ramli, Nor Aisyah; Yusoff, Nur Nadhila Elisa; Tang, John Yew Huat; Abd Ghani, Asmaliza
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20814

Abstract

Shrimps are well known as one of the healthiest seafood options, providing a huge amount of protein, vitamins, and minerals. However, shrimp is a highly perishable food, thus attempts to make innovative and healthy products may improve per capita consumption while lengthening the nutrient content shelf life. This research focused on the effects of different pretreatment salt concentrations at 0, 3, 6, and 9% on nutritional composition, microbial activity, and sensory evaluation of the shrimp powder samples. The analyses were performed in triplicate using the Association of Official Analytical Chemicals (AOAC) method for proximate analysis and physical analysis was used to determine pH, color, and water activity. The sensory attributes like saltiness, color, odor, texture, and aftertaste were measured using the hedonic scale method. Initial findings demonstrated significant differences in proximate composition, particularly protein content, ranging from 13 to 46% (w/w). There were also notable variations in color attributes among the shrimp powder samples. The lightness value varied, reflecting differences in the brightness levels of the powder, ranging from light to dark shades. The findings also revealed there were no significant differences in the total plate count among the shrimp powder samples which ranged from 3.50 to 2.69 Log CFU/g except shrimp powder treated with 0% salt concentration sample exhibited slightly higher counts compared to others which is 4.93 Log CFU/g. Sensory evaluation revealed variations in saltiness, color, odor, texture, and aftertaste profiles, with certain samples exhibiting stronger saltiness, color, odor, texture, and aftertaste, while others had milder attributes. These findings show that the most preferable salt concentration for brining shrimp is 3% because it can preserve protein content and have the best acceptability during sensory evaluation.
Detection of the iroN gene in strains of avian pathogenic Escherichia coli in ducks at the Surabaya live market Kendek, Irfan Alias; Effendi, Mustofa Helmi; Wibisono, Freshinta Jellia; Putri, Mariana Febrilianti Resilinda; Abidin, Zainul; Naseh, Naseh; Rehman, Saifur; Khairullah, Aswin Rafif; Yanestria, Sheila Marty; Pratama, Bima Putra; Kurniasih, Dea Anita Ariani; Ahmad, Riza Zainuddin; Tang, John Yew Huat; Kurniawan, Muhammad ‘Ahdi; Dameanti, Fidi Nur Aini Eka Puji
Jurnal Medik Veteriner Vol. 9 No. 1 (2026): April
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmv.vol9.iss1.2026.242-258

Abstract

Escherichia coli normally inhabits the intestinal tract of poultry as a commensal organism; however, specific strains such as avian pathogenic E. coli (APEC) may become opportunistic pathogens responsible for colibacillosis in birds. The inappropriate use of antibiotics can increase antimicrobial resistance, which may impact public health. This study aimed to detect the presence of the iroN virulence gene specifically in multidrug-resistant (MDR) E. coli isolates associated with APEC obtained from duck cloacal swabs collected at live markets in Surabaya. This study was designed as a descriptive cross-sectional survey, and the results are presented as prevalence proportions without inferential or correlation statistical testing, as iroN detection was performed exclusively on MDR isolates. Samples were collected from five live markets in Surabaya and cultured on MacConkey agar (MCA). E. coli was identified morphologically through Gram staining and biochemically using Triple Sugar Iron Agar (TSIA), Sulfide Indole Motility (SIM), Simmons Citrate Agar (SCA), indole, and methyl red–Voges–Proskauer (MR–VP) tests. Antimicrobial susceptibility testing was performed on all confirmed E. coli isolates (n = 120), and PCR analysis of the iroN gene was subsequently conducted only on MDR isolates (n = 14). The identification rate of E. coli in this study was 83.3% (120/144). Resistance to erythromycin was 81.7% (98/120), which likely reflects the intrinsic resistance of Gram-negative bacteria to macrolides rather than acquired antimicrobial resistance. This was followed by resistance to gentamicin at 19.2% (23/120), ciprofloxacin at 14.2% (17/120), aztreonam at 3.3% (4/120), and chloramphenicol at 2.5% (3/120). The prevalence of multidrug resistance (MDR) was 11.6% (14/120). Among these MDR isolates, 42.8% (6/14) were positive for the iroN virulence gene. No statistical association between MDR status and iroN carriage was assessed because non-MDR isolates were not screened for iroN. These findings provide baseline descriptive data on MDR and iroN-positive E. coli in traditional markets in Surabaya based on a limited panel of representative antimicrobial classes, without inferring specific resistance mechanisms such as extended-spectrum β-lactamase (ESBL) production.
Co-Authors Abd Ghani, Asmaliza Abdullah Zawawi, Nur Farhanis Dameanti, Fidi Nur Aini Eka Puji Kendek, Irfan Alias Khairullah, Aswin Rafif Kurniasih, Dea Anita Ariani Kurniawan, Muhammad ‘Ahdi Mustofa Helmi Effendi Naseh, Naseh Pratama, Bima Putra Putri, Mariana Febrilianti Resilinda Ramli, Nor Aisyah Rehman, Saifur Riza Zainuddin Ahmad Sheila Marty Yanestria Wibisono, Freshinta Jellia Yusoff, Nur Nadhila Elisa Zainul Abidin