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Asian Political Science Review, 4, 1, 7-15

This study aimed to determine the total bacteria number, total Escherichia coli bacteria, and the hygiene of chicken meat sold in traditional markets in Maros Regency. This research was conducted using a survey method. The questionnaire was used to determine hygiene. A total of 24 samples of chicken meat obtained from four traditional markets in Maros were examined using the pour plate method to enumerate E. coli and total plate count and then descriptively analyzed. The total bacteria in chicken meat in market A, B, C, and D was 3.6×105, 1.9×106, 2.5×105, 1.7×106 CFU/g, respectively. The enumeration of E. coli ranged between 1.6×103 and 3.0×104 CFU/g. The overall result indicated that all chicken meat samples did not meet the SNI-7388-2009 requirements for the maximum threshold for microbial contamination in food. Based on the questionnaire surveillance, the four markets were in poor sanitation and hygiene. This research revealed that the chicken sellers in traditional markets did not have sufficient knowledge about the importance of sanitation and hygiene concerning the food safety of the products.

The closed house is designed in length model form to provide differences in temperature, humidity and wind speed between the zone close to the inlet and the zone far from the inlet. This difference in environmental conditions has not been widely studied, especially for the growth of microorganisms present in the litter, especially Escherichia coli from chicken faeces contamination. Escherichia coli is a Gram-negative bacteria that normally occurs in the digestive tract and will be pathogenic if the numbers are excessive and outside the digestive tract. The purpose of this study was to determine the total E. coli bacteria in litter zoning in closed house facility. This is very important to be used as a reference in considering the proper litter handling. In this study, the closed house enclosure is formed 4 zones (zone 1 is 0-30 m from the inlet, zone 1 is 30-60 m from the inlet, zone 3 is 60-90 m from the inlet, and zone 4 is 90-120 m from the inlet. inlet). Each zone is 20×30 meters in size. The research was conducted using a sample of litter by taking 10 gr from each zone. The samples were then planted on EMBA (Eosin Methylene Blue Agar) media based on SNI 19-2897: 1993 work guidelines. The results showed that the total average of E. coli bacteria in zone 1 was 5.3×107 CFU/g, 2.5×107 CFU/dg in zone 2, 3.8×107 CFU/g in zone 3, and 5.4×107 CFU/g in zone 4. These results indicated that zoning did not affect the total E. coli bacteria on the litter so that it can be concluded that environmental conditions in the form of temperature, humidity, and wind speed in the zoning in the closed house were quite even. During the maintenance period, litter scraping was performed on the 7th day in zones 1 and 2, the 14th day in zones 3 and 4, and the 21st day in zones 1 and 2. On the 21st day, the litter bed is reversed in zone 3 and 4. Then add new husks on the 28th day. The conclusion showed that the treatment was effective in reducing the total E. coli bacteria in litter.

Indonesian consumers generally buy chicken eggs in traditional markets. Mostly, the traditional markets were less clean places, making it easier for bacterial contamination to the commodity. The purpose of this study was to determine the presence of Coliform bacteria, Total Plate Count (TPC) and pH value of chicken eggs from the traders in traditional markets in Maros regency. Chicken egg samples were obtained from 3 traditional markets in Maros Regency, each from 3 sellers and 3 replications. The number of coliform bacteria was determined using Brilliance Agar media while the TPC was determined using Plate Count Agar. The pH value was measured using a pH meter. The research method used was a pour plate to count Coliform and TPC bacteria then analyzed descriptively and presented in tabular form. The pH value was analyzed using analysis of variance and further test of the least significant difference. Based on SNI-3926-2008 regarding the microbiological quality requirements of fresh eggs, all egg samples met the Coliform and TPC bacteria standard, with the number of 1.1×101 and 2.3×104, respectively. The pH of eggs was still in the normal range with an average of 7.1 although the type of market affects the pH of the eggs. All egg samples studied based on Coliform bacteria, TPC and pH were categorized as safe for consumption.

Nowadays, the use of natural agents for antioxidants and preservatives are increasing for safety and healthy reason. One of the potential natural agents for food application is Water Spinach (Ipomoea aquatica Forsk). The characteristics of physico-chemical and antioxidant activity of the meatball added with water spinach leaf powder (WSLP) were observed in this study. Different four formulas were employed: control, formula without any addition of WSLP; WSLP 0.5%, WSLP 1% and WSLP 1.5% each was added with 0.5, 1 and 1.5% WSLP, respectively. The results of this study indicated that the addition of WSLP lowering the cooking loss and pH value, but increased the WHC of the meatball. The study also showed that WSLP decreased the color parameters (L*, a* and b*), but increased the antioxidant activity. The WSLP did not affect the moisture, ash, protein and fat but significantly increased the crude fiber content. It can be concluded that the addition of 1% of WSLP in the meatball formulation enhanced the physicochemical properties and antioxidant activity of the meatball.

Cemba (Albizia lebbeckoides [DC.] Benth leaf powder contains phytochemical components namely: phenolics, flavonoids, tannins, alkaloids, glycosides, and saponins that potent to be an antioxidant agent. This study investigated the effect of different levels of cemba leaf powder (CLP) on physicochemical and antioxidant activity of Bali beef meatball. Five formulas employed in the study: Control, which without any addition of CLP or BHT; BHT 0.01%; CLP 0.5%; CLP 1%, and CLP 1.5%. All ingredients for each formula were mixed to be the dough and boiled at 80°C for 20 min. The result indicated that the addition of CLP did not change the nutritional properties except for crude fiber. The addition of 1.5% CLP significantly increased the crude fibre. The study also showed that there were no significance different among treatments for cooking loss, WHC, pH value, lightness (L*), and redness (a*) of meatballs. However, the addition 1 and 1.5% CLP increased the greenness (b*) and antioxidant activity of meatballs. In summary, the addition of 1.5% CLP could improve the antioxidant activity and fibre content of the meatballs which is considered as healthy

In Indonesia, broiler meat is available abundant mainly in traditional market. Unfortunately, this kind of meat is perishable most physical, organoleptic, and microbiological deterioration. To conserve consumers from low quality of meat, this study was conducted to evaluate the physical, organoleptic, and microbiological quality of meat. Meat evaluated was obtained from three traditional markets determined purposively, namely A market, B market, and C market. The physical quality measured were pH and a w ; the microbiological quality were total plate count and E. coli number; the organoleptic were meat color, texture, aroma that value in hedonic and hedonic rank test. This study showed that physically the meat was not really decrease although it had pH higher than normal pH of meat. The value of a w reached was 0.84-0.85. The microbial contaminant was higher than the number of microbial allowed. However, organoleptic value indicated that meat were acceptable for panelists.

Cemba (Albizia lebbeckoides [DC.] Benth leaf extract contains phytochemical components namely: phenolics, flavonoids, tannins, alkaloids, glycosides, and saponins that potent to be an antibacterial agent. The study aimed to evaluate the antibacterial capability of cemba leaf extract against Staphylococcus aureus contaminating animal products frequently. Forty grams of cemba leaves were extracted with 400 mL of distilled water for 24 h. One mL of each prepared concentration of CLE (100, 105, 110, 115, 120, 125, 130, 135, and 140 mg mL−1) was cultured together with 1 mL S. aureus concentration of 1 ! 106 CFU mL−1 in MHB media, then incubated for 24 h at 37°C. Furthermore, each bacterial suspension contained in the MHB was grown on MHA media and incubated for 24 h at 37°C. The number of bacteria colonies growing was calculated for determining MIC and MBC. The time-kill test used CLE with a concentration of 1 MIC and 2 MIC. Besides, SEM was also observed to know the changes in the morphology of S. aureus cells after tested contact with 1 MIC CLE. The results showed that CLE was able to inhibit and kill S. aureus bacteria with MIC values of 120 mg mL−1 and MBC of 125 mg mL−1. Time-kill test results showed CLE concentrations of 120 mg mL−1 (1 MIC) and 240 mg mL−1 (2 MIC) were able to kill S. aureus bacteria with a contact length of 4─8 hours. The results of SEM observations indicated that CLE was able to kill S. aureus by damaging bacterial cell wallsad been tested, our method can be used for validated method for aflatoxin analysis in EBN. Further analysis of aflatoxins in edible bird nest will be reported separately.

Whey dangke merupakan produk samping dangke dan umumnya dibuang.Whey dangke dapat dibuat edible film. Penelitian ini bertujuan mengetahui karakteristik whey yang dihasilkan dari proses pembuatan dangke dan mengetahui karakteristik edible film berbahan whey dangke dengan penambahan jenis dan konsentrasi plasticizer yang berbeda. Parameter yang diukur adalah ketebalan, rendemen, kekuatan tarik, kemuluran, warna, laju transmisi uap air dan scanning electron microscopy. Metode yang digunakan dalam penelitian ini yaitu metode eksperimental di laboratorium. Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan 5 kali ulangan. Faktor pertama adalah jenis plasticizer dan faktor kedua konsentrasi plasticizer. Whey dangke dapat dibuat edible film jika dikompositkan dengan agar. Perlakuan jenis dan konsentrasi plasticizer serta interaksi antara jenis dan konsentrasi berpengaruh nyata (0

The addition of certain fruit juices to milk products as a way to create new flavor has been known to also cause an interaction between the fruit juice and the components of the milk product. The mechanism of gelatinization in milk products as a result of adding the passion (Passiflora edulis Sims) fruit juice and by processing methods like heating and acidity will influence the final milk product. In this study, the mechanism of gelatinization is established through the observation of the products???s microstructure. This study was arranged factorially according to Completely Randomised Design. The first factor was passion fruit juice concentration (7.5% and 10%) and the second factor was ripening time (0, 1, 2 and 3 weeks). The variables observed were physical properties, which was done by the measurement of pH and lactic acid concentration. The changes in physical properties were monitored by observation of product microstructure by light microscopic with histopathological technique. The best cheese product was achieved with a passion fruit juice concentration of 10%. The product observed had a more compact microstructure at a ripening time of 3 weeks with pH of 4.29 and lactic acid percentage of 1.27

Diversifikasi pengolahan telur itik oleh kelompok wanita tani ternak itik dimaksudkan untuk meningkatkan nilai tambah dan kualitas telur itik serta secara tidak langsung peningkatan pendapatan anggota kelompok. Kegiatan ini menyangkut pelatihan teori dan praktek, pembuatan produk pascapelatihan, pengujian kualitas produk dan monitoring dan evaluasi terhadap pelaksanaan IbM. Kegiatan ini berlangsung selama 8 bulan (April ??? November 2011). Hasil kegiatan memperlihatkan bahwa peserta dapat menerima dengan antusias teknologi yang diberikan, dilanjutkan dengan usaha pembuatan produk abon telur itik. Kualitas abon telur itik cukup baik ditandai dengan komposisi gizi yang lebih baik dari telur mentah. Asam amino glutamat lebih tinggi pada abon telur dibanding pada telur mentah. Asam amino esensial mengalami penurunan antara 1.89 ??? 13.55%. Asam lemak DHA (omega-3) menurun 88.00% pada abon telur, sedang asam lemak palmitat, palmitoleat, dan linoleat meningkat masing-masing 26.69%, 87.58%, dan 85.14%.. Hasil evaluasi penerapan IbM menunjukkan bahwa ada 2 unit usaha yang aktif dalam menerapkan teknologi yang diberikan selama pelatihan.