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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jambura Journal of Food Technology Journal of Agri-Food Science and Technology (JAFoST)
Aprilianto, Kevin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Effect Of UV-Assisted Titanium Dioxide (TiO2) Photocatalysis on Viable Airborne Bacteria and Fungi in The Seasoning Powder Industry Cakrawati, Dewi; Aprilianto, Kevin; Faridah, Chintya Nur; Utami, Kiki Diyah Ayu
Journal of Agri-Food Science and Technology Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7660

Abstract

Titanium dioxide (TiO2) has been known to have anti-microbial activity against fungi, bacteria, and viruses. The application of TiO2 in the membrane attached to the air conditioner was expected to minimize airborne microorganisms. This study contribution to investigate the efficacy of UV-assisted TiO2 photocatalysis in controlling airborne microorganisms in the seasoning powder industry. TiO2 was coated to the non-woven membrane and attached with a UV lamp inside the air conditioner. When the AC was on, the Ti3+ was released into the air. Enumeration of airborne microorganisms was conducted by opening the agar plates for 15 min at several food processing facilities, followed by incubating agar plates for 72 hours at 30 °C. The result shows dry processing facility had the highest number of initial airborne bacteria while the wet production facility had the highest number of initial airborne fungi. Interestingly, the number of airborne microorganisms fluctuated in the packaging facility related to the number of people going inside and outside. On the contrary, the number of airborne microorganisms was deficient in empty rooms, which indicated that the number of airborne microorganisms might be related to people and products. Overall, airborne microorganisms were reduced after 60 min of irradiation. Therefore, it is recommended to irradiate the facilities for 60 min before production start. SEM images and EDAX analysis results show TiO2 was detected after 160 h. However, it was recommended to change the TiO2 membrane after one month. This research was expected to contribute to controlling airborne microorganisms during food production in food processing facilities.
ANALISIS EFEKTIVITAS AIR STERILIZER BERBASIS STERILISASI UV FOTOKATALIS TIO2 DALAM MENGURANGI CEMARAN MIKROORGANISME DALAM RUANG PRODUKSI BUMBU PASTA CABAI Aprilianto, Kevin; Kasim, Rahmiyati; Ahmad, Lisna
Jambura Journal of Food Technology Vol 6, No 2 (2024): Desember
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v6i2.20191

Abstract

Pasta cabai adalah produk olahan dari cabai segar yang praktis digunakan dan mudah didistribuskan. Namun pasta cabai mudah mengalami kerusakan akibat kontaminasi udara saat proses produksi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama penyalaan air sterlizer berbasis UV fotokatalis TiO2 terhadap jumlah mikroorganisme (Bakteri, Kapang, Salmonella sp., Stephylococcus aureus, dan Enterobacterieae) di udara ruang produksi. Rancangan penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) satu faktor yaitu lama waktu penyalaan air sterilizer (A0 = 0 menit, A1 = 30 menit, A2 = 60 menit, A3 = 90 menit). Hasil penelitian menunjukan terdapat pengaruh nyata lama penyalaan air sterilizer UV fotokatalis TiO2 terhadap efektivitas air sterilizer UV fotokatalis TiO2, jumlah bakteri, kapang, Salmonella sp. dan Enterobacterieae dalam udara ruang produksi. Hasil analisis jumlah mikroorganisme di udara ruang produksi menunjukan penyalaan 90 menit air sterilizer berbasis UV fotokatalis TiO2­ paling efektif dalam mengurangi cemaran mikroorganisme di udara ruang produksi pasta cabai. Penurunan jumlah bakteri (85,62%), Kapang (95,24%), Salmonella sp (100%) dan Enterobacterieae (92,22%) di udara ruang produksi basah. Hasil penelitian juga menunjukan udara ruang produksi basah di CV. Samara Micron Saleronell negatif atau tidak mengandung bakteri Stephylococcus aureus.
Kajian hazard analysis critical control point pada proses produksi air minum dalam kemasan: Study hazard analysis critical control point on the bottled drinking water production process Alamsyah, Riski Saputra; Mardiana; Tubagus, Robi; Aprilianto, Kevin
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4730

Abstract

Bottled drinking water is raw water that has been processed and packaged properly so that it is safe for direct consumption. One of the concepts and strategies for ensuring food safety and quality that is considered more effective and has been recognized for its reliability internationally is the Hazard Analysis Critical Control Point (HACCP) food safety management system. This research aims to determine how to implement Hazard Analysis Critical Control Point (HACCP) in the demineralized water production process at CV. Tirta Guna Mandiri. The method used in the research is the descriptive method which describes the objects in the research. The data collection technique used is by conducting library studies, interviews, Focus Group Discussions (FGD), and documentation. The research results show that CV. Tirta Guna Mandiri has implemented 12 steps to implement HACCP which include establishing a HACCP team, product description, intended use, flow diagram verification, hazard analysis, determining Critical Control Points (CCP), determining critical limits, establishing a monitoring system, determining corrective actions, verification procedures, and establishing documentation
Co-Authors Alamsyah, Riski Saputra Dewi Cakrawati Faridah, Chintya Nur MARDIANA Rahmiyati Kasim Tubagus, Robi Utami, Kiki Diyah Ayu