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All Journal Food Science and Technology Journal (Foodscitech) Jurnal Karya Abdi
Handarini , Kejora
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Survey Of Total Microbes And Molds In Avocado Juice In Sukolilo District, Surabaya Rizki, Yulia Rizki; Handarini , Kejora; Rahmiaty, Retnani
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8374

Abstract

Fresh avocado juice is a very popular drink, but it carries the risk of microbial contamination if it is handled with little attention to hygiene and sanitation. The high total number of microbes and yeasts in food that exceeds SNI provisions indicates that the food product is rotten and is not suitable for consumption. High total microbial contamination can be a sign of the presence of pathogenic microbes. This research aims to determine the total microbial and yeast contamination content found in avocado juice in Sukolilo District, Surabaya. This research uses a descriptive method by taking samples from all avocado juice traders in Sukolilo District, Surabaya. The parameters tested were total microbes, total yeast mold and hygiene and sanitation observations of juice traders (ingredients, processes, workers) as supporting parameters. The results of the research showed that the total microbes in avocado juice in Sukolilo District ranged from 3.2 x 102 CFU/ml to 9.9 x 104 CFU/ml, there were 65.22% of samples exceeding the limit determined by SNI (1.0 x 104 CFU/ml). The total mold-yeast ranged between 8.20 x 103 CFU/ml and the highest was 1.07 x 105 CFU/ml, there were 100% of samples exceeding the limit determined by SNI (1.0x102 CFU/ml). Seller's hygiene is not paid attention to, such as not wearing aprons, gloves, head coverings, and not washing hands when making juice. Sanitation is also not paid attention to, including: the fruit used is of poor quality and is kept at room temperature during serving, the blender is not washed with detergent, the refilled water is used to make juice
Education On Processing And Handling Of Green Shells To Fisherman In Ujung Pangkah District, Gresik Regency Handarini , Kejora; Rachmiati , Retnani; Djauhari , Arlin Besari; Madyowati, Sri Oetami; Kusyairi, Achmad; Sumaryam, Sumaryam; Noor, M Tajuddin; Yuniarti, Maulidia
KARYA ABDI Vol 3 No 2 (2022): Article
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/karyaabdi.v3i2.2325

Abstract

Banyu Urip Mangrove Center (BMC) is one of the Mangrove tourist areas, which also has green mussel cultivation around it. Green mussels in this area tend not to be processed into preserved food products, but are only traded fresh. The price of fresh green mussels is very cheap, therefore it is necessary to increase knowledge regarding the diversification of processed green mussels to increase the added value of green mussels and the knowledge of mothers in the BMC area, Ujung Pangkah District, Gresik Regency. To solve this problem, the role of higher education is needed, including carrying out community service through outreach to mothers in the area. The purpose of this activity is to educate mothers about processed diversification and handling of green mussels. The method of implementing this activity consists of 3 stages, namely: preparation, implementation of counseling, and evaluation. The result of this activity was an increase in the knowledge of mothers about the variety of diversification of processed green mussels including: Green Mussel Shell Flour, Green Mussel Crackers, Condiment Pasta (Such as Oyster Sauce), Green Scallop Meatballs, Green Scallop Nuggets, and Chitosan. The mothers looked very enthusiastic about participating in this activity as shown by the very interactive questions and answers and discussions, as did the participants who remained in place until the end of the event.
Co-Authors Djauhari , Arlin Besari Kusyairi, Achmad Madyowati, Sri Oetami Noor, M Tajuddin Rachmiati , Retnani Rahmiaty, Retnani Rizki, Yulia Rizki Sumaryam, Sumaryam Yuniarti, Maulidia