Lower Total Plate Count Research Articles

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly.

Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (p < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (p < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.

Ozonation Treatment, Edible Coating Carrageenan, and Temperature Variation on The Quality of Fresh-Cut Pineapple During Storage

Fresh-cut pineapples are increasingly popular in Indonesia, but it damage easily due to contamination of pathogenic microorganisms, resulting in a short shelf life. This research aims to examine the effect of applying ozone and edible carrageenan coating on the quality of fresh-cut pineapple stored at low temperatures. The experiment used factorial completely randomized design. The first factor was concentration of carrageenan and the second factor was storage temperature. Based on the lowest TPC (total plate count) value from a preliminary research, the experiment was conducted with soaking time of 60 s. Results showed that weight loss, hardness, and TDS values was respectively 2.24 %; 13.03 °Brix; 11.42 kgf, and tended to increase until the last day of storage. The best results was found at 2.5% carrageenan coating and 5 °C. Results from the organoleptic test, however, found the highest score of 4.41 was collected from 1.5% carrageenan coating and 5 °C. It can be concluded that the combination of soaking in ozonized water for 60 s, immersing the fruit in a 2.5% edible coating carrageenan solution stored at 5 °C can maintain the quality of the fruit and increase the shelf life of fresh-cut pineapple compared to controls that were not given any treatment. Keywords: Drying, Physical Quality, Temperature, Tomatoes, Tween 80.

Effect of Pediococcus acidilactici bioaugmentation on the quality improvement of milkfish (Chanos chanos) Bekasam

Bekasam is a traditional Indonesian fermented food usually composed of freshwater fish, salt, steamed rice as a carbohydrate source, and garlic, prepared by spontaneous fermentation for approximately one week up to 1 month, which gives it a distinctive scent and flavor. Milkfish is commonly used as a main ingredient due to its popularity in certain areas and the many possible variations of Bekasam. This study investigated the effect of Pediococcus acidilactici bioaugmentation on the quality of Bekasam. During the 12 days of production, the spontaneous milkfish Bekasam (SMB) was compared to the milkfish Bekasam with the addition of P. acidilactici (PAMB). The starter significantly impacted the properties of Bekasam, giving it a slightly brown appearance as a results of Maillard reaction and increasing the protein content (P&lt;0.05), indicating proteolytic activity during fermentation which directly affects the flavor and texture of the end product. The considerably increased protein content was a result of the lengthy fermentation period. Additionally, the fermentation starter resulted in a lower total plate count and increased growth of lactic acid bacteria than the non-starter (P&lt;0.05) Bekasam. Furthermore, the total sugar concentration reduced as fermentation progressed, indicating that the starter and the length of the fermentation period play a role in enhancing Bekasam’s quality and health-related properties.

Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract

Active packaging is packaging designed to extend shelf-life or to maintain or improve the quality of packaged food. The concept of active packaging is to add certain components to the packaged food system or the surrounding environment. Dodol is a perishable food because it has a high-water content. The deterioration typically manifests as the presence of microbial growth and rancidity on the dodol. To increase the shelf life and quality of dodol is by wrapping it with active packaging. This study aimed to determine the effect of using active packaging on the chemical properties (water content, peroxide number, and antioxidant activity) and total plate count (TPC) of dodol. Active packaging made from cassava starch with the addition of klutuk banana leaf extract (KBLE) of the wulung variety as a source of antioxidant compounds is made by casting method. This research was conducted in two variables, namely the Wulung variation of KBLE concentration (0% and 20% w/v) and storage time (0; 5; 10; 15; 20; 25; and 30 days). The results of this study indicate that the active packaging (F2) applied to dodol has a significant effect (p&lt;0.05) on the water content, peroxide value, antioxidant activity, and TPC values of dodol. Dodol packaged using active packaging after 30 days had lower water content, peroxide value, and TPC values than dodol packaged without KBLE. In addition, the value of antioxidant activity in dodol and active KBLE packaging obtained higher values (37.5% on days 30th) than packaging that was not given KBLE.

Effect of electron beam irradiation on the quality of vacuum-packed, chilled-stored tilapia fish chunks

Currently, there is an increasing demand for minimally processed or convenience food products without any quality loss. Electron Beam Irradiation (EBI) is a non-thermal processing technique used to preserve the nutrient value and shelf-life extension of food products. In the present study, the effect of electron beam irradiation on the quality of tilapia fish chunks was evaluated. Tilapia fish chunks were vacuum packed and exposed to 0, 2.0, and 4.0 kGy doses of electron beam irradiation and kept under chilled storage. Biochemical, microbiological, and sensory qualities were analysed for up to 41 days. pH (6.85 to 7.10), total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) content showed an increasing trend during storage. It was observed that TVB-N content was lower in the irradiated sample than control. Thiobarbituric acid reactive substances (TBARS) values were within the acceptable limits during storage. Microbiological analysis revealed that irradiated fish chunks had lower total plate count, Pseudomonas count and Brochothrix thermosphacta count compared to the control. The hydrogen sulfide formers count and Lactobacillus count were nil in the irradiated fish chunks. In terms of microbial and sensory qualities, it was found that electron beam irradiated samples had an extended shelf-life of 28-38 days (with respect to dose level), compared to the control which had a shelf-life of only 16 days. Keywords: Non-thermal processing, Peroxide value, Sensory qualities, Shelf-life, TBA, TBARS, TVB-N, Vacuum packing

Effect of Grape Seed Extract Powder on Shelf Life of Superchilled Chicken Sausage

The shelf life of chicken sausage was assessed by incorporating 0.25% grape seed extract powder (GSEP) under superchilling storage and compared with chicken sausages incorporated with BHT and Control (without any antioxidant). The moisture, pH, peroxide value in GSEP treated samples increased significantly (P&lt;0.05) throughout storage period TBARS, tyrosine and peroxide levels were marginally lower in GSEP treated chicken sausages than in control and BHT treated products. Over the course of the storage period, the protein, moisture and fat content of all the treated samples dropped gradually. In addition, GSEP treated chicken sausages had the lowest total plate count and psychrophilic count, followed by BHT. The study revealed that with the combined effect of superchilling and incorporation of 0.25% GSEP, the chicken sausage could be stored conveniently under aerobic conditions up to 35 days.

Optimization of process conditions for effective ohmic heating of greater lizardfish (saurida tumbil) sausage via response surface methodology.

In current research, the optimization of ohmic heating on greater lizardfish (Saurida tumbil) sausage variables was carried out using response surface methodology-central composite design (RSM-CCD). The effect of process variables including voltage gradient (15-60 V/cm), time (1-15 min), and temperature (60-90°C) on the microbial properties, pH, peroxide value, water holding capacity (WHC), and cooking loss of the sausages was evaluated. The results showed that the characteristics of the sausages were dependent on the ohmic heating conditions and these properties can be modulated. As per the results, the voltage gradient and temperature has a significant effect on the total plate count (p < 0.05). The increase in voltage gradient was the most effective on pH (5.63-6.91). The interaction terms of all items had a significant effect (p < 0.05) on the peroxide value of the fish sausages. Higher amount of temperature and process time were resulted in the more cooking loss. Increasing the voltage gradient was more effective on WHC compared to the temperature. Finally, the process was optimized and the optimized condition was achieved by setting the voltage gradient at 30 V/cm, process time at 4 min, and temperature at 66 °C. Also, it was compared with conventional heating. The results were shown that the differences between the mean values of all responses were statistically significant (p < 0.05) except for pH. Therefore, ohmic method was carried out faster, with lower temperature and obtaining the highest WHC and lowest total plate count, peroxide value, cooking loss, and optimized pH. Generally, this study suggested that the ohmic heating can be used as a rapid and homogeneous cooking method for the preparation of sausages from greater lizardfish as a commercial low-valued fish.

Comparison of meat quality attributes of improved native chicken varieties Vanaraja and Indbro with Commercial broiler chicken

There is great demand for native chicken meat due to its unique strong flavour, firm and hard texture and lower fat content and fetches almost thrice the price of broiler meat. During the last few years, improved native chicken varieties are being introduced to meet the demand and the market share is steadily increasing. The present study was conducted to compare the carcass characteristics and meat quality attributes of improved native chicken varieties viz., Vanaraja (dual purpose chicken) and Indbro (slow growing coloured broiler) with Commercial broilers. In this study, total of 30 birds, comprising 10 birds each from Vanaraja (56 days old), Indbro (49 days old), and Commercial broilers (38 days old) at their respective marketable age were selected for evaluation. Analysis of carcass traits revealed significantly (P&lt;0.05) higher live wt, dressed carcass wt, and breast yield (% of live wt) for Commercial broilers compared to Indbro and Vanaraja birds, whereas the yield of legs, wings, and neck (% of live wt) were higher for Vanaraja birds compared to other groups of birds. The results of meat quality parameters like proximate composition revealed significantly (P&lt;0.05) higher % of moisture, protein, and ash for meat of Vanaraja birds compared to other groups, whereas fat % was significantly (P&lt;0.05) higher in Commercial broilers. Significantly (P&lt;0.05) higher redness (a*) values, lower lightness (L*) values, higher muscle fibre diameter and hydroxyproline content was noticed in Vanaraja birds compared to other groups. Commercial broiler chicken meat showed significantly (P&lt;0.05) higher pH, TBARS and water holding capacity (%) values compared to other groups. Sensory evaluation scores for cooked breast meat samples revealed comparatively higher appearance, flavour, juiciness, texture, and overall acceptability scores for Vanaraja and Indbro birds than Commercial broilers. Shear force values were significantly (P&lt;0.05) higher for Vanaraja followed by Indbro and then Commercial broilers. Microbial analysis indicated lower total plate count (TPC), yeast and mould and psychrotrophic counts for Commercial broilers. The results of study indicated that though the Commercial broilers have better carcass traits compared to Vanaraja and Indbro birds, these improved native chicken varieties have better meat quality attributes and have potential to form a significant source of chicken with better sensory attributes.

In Vitro Antioxidant and Antimicrobial Activity of Moringa oleifera Leaf as a Natural Food Preservative in Chicken Burgers.

Moringa oleifera Lam (Moringaceae) is a highly valued plant its content phytochemicals, rich in vitamin and minerals and high nutritional value. The objective of this study was to investigate the effect of bioactive compounds in Moringa oleifera (MO) leaves and their potential as antimicrobial agents for use as natural food additives to increase the shelf-life of chicken burgers. Seven types of chicken burger were prepared including a control (without antioxidant), with 0.5 % MO polyphenol extract (MOPE) added, 1 % MOPE, 2 % MOPE, 0.5 % whole MO powder (WMOP), 1 % WMOP, and 2 % WMOP. The results showed that chicken burgers treated with MOPE and WMOP at concentrations of 0.5 %, 1 %, and 2 % had significantly (p &lt; 0.05) lower total plate counts (TPCs) at the end of the storage period (6 days) compared to the control. Burgers with added MOPE and WMOP had significantly (p &lt; 0.05) higher total phenolic content, flavonoids content, and antioxidant activity compared to the control. Acceptability of chicken burger was not affected by the addition of MOPE or WMOP. Our findings suggest that adding MOPE and WMOP at concentrations of 1 % and 2 % could be an effective natural food preservative in chicken burgers.

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (&lt;11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (&lt;10 - 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage.

The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO2) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO2; 2) CTL, 75 ppm NaNO2; 3) TRT1, 75 ppm NaNO2+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO2+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p<0.05). TRT1 and TRT2 had higher redness and yellowness than CTL (p<0.05). TRT1 and TRT2 had lower total plate counts (Log CFU/g) than CTL due to antimicrobial activity of POS, regardless of its levels (p<0.05). Residual nitrite decreased with increasing storage time for all treatments. TRT2 had lower residual nitrite due to nitrite scavenging activity of POS (p<0.05). CTL had the highest thiobarbituric acid reactant substances (TBARS) among all treatments during storage. The addition of POS into ES showed nitrite scavenging activity during refrigerated storage. In conclusion, antimicrobial and antioxidant activities of the ES with a combination of POS and 75 ppm NaNO2 were similar to those of REF (150 ppm NaNO2), and improved color development of redness value. Therefore, the addition of POS could decrease the amount of nitrite in ESs, leading to healthier meat products.

Effect of heat-treated flour on the quality and storage stability of fresh noodles

The effects of heat-treated flour on the quality, water distribution, and molecular weight distribution of protein and volatile compounds in fresh noodles during storage were evaluated. Heat-treated wheat flour (HTWF) at 80°C–100 °C for 30 min was used to prepare noodles (HTFN). Results showed that heat treatment improved the quality of the noodles during storage. Compared with the control samples, the HTFN samples had a lower total plate counts (TPCs), a lower mold and yeast counts (MYCs), and a more stable pH value during storage. Heat treatment provided fresh noodles with bright color and positive texture. Low-field nuclear magnetic resonance (LF-NMR) results indicated that heat treatment restricted water migration with high A21 and minimal T23 (less free water) in the HTFN samples. Heat treatment promoted the aggregation of protein molecules, further inducing a difference in the quality of noodles. Moreover, heat treatment decreased the relative concentrations of free radicals and improved the overall aroma profile.

Collective effect of rosemary (Rosmarinus officinalis) and betel (Piper betel) leaves extract on chicken powder incorporated fried chicken vermicelli

Purpose The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters. Design/methodology/approach Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage. Findings RE+BE incorporation had significantly improved (p &lt; 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p &lt; 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p &lt; 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p &lt; 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9). Research limitations/implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Practical implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Originality/value RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

Quality and shelf life of vacuum- and nitrogen-packed dried barb fish (Puntius spp.)

Vacuum and modified atmosphere packaging are widely used for preserving food items including fish. In this context, the quality and shelf life of air- (control), vacuum- and nitrogen-packed dried barb fish (Puntius spp.) stored at ambient temperature were evaluated through biochemical and microbial analyses for 90 days. In most of the storage days, significantly lower values of moisture, total volatile base-nitrogen (TVB-N) and peroxide value (PV) were observed in the vacuum pack sample compared to control. However, the TVB-N, PV, total coliforms and faecal coliforms counts were within the acceptable limit in all groups. The total plate count (TPC) increased gradually with time from an initial value of 4.29 log CFUg–1. However, compared to control, significantly lower TPC were found on and after the 30th day of storage in vacuum and nitrogen pack samples. Considering the TPC value of 5 log CFUg–1, the shelf life was determined at approximately 15 days for control, 35 days for nitrogen pack and 45 days for vacuum pack samples. Therefore, the vacuum pack is considered the best packaging, which may be utilised by the processors to produce and retail the dried products with prolonged shelf life.

Effect of Chengal Wood (Neobalanocarpus heimii) on Physicochemical and Antimicrobial Properties of Coconut Sap (Cocos nucifera)

Coconut sap from Cocos nucifera could be obtained from the coconut flower, and it is quite a popular fresh drink in Malaysia. Due to microbial activity, coconut sap may change to alcoholic and acidic by spontaneous fermentation. Traditionally, chengal wood chips (Neobalanocarpus heimii) have been added in coconut sap to slow down the fermentation process. This research aims to evaluate the physicochemical properties (pH, total acidity, total soluble solids, colour), volatile organic compounds (VOCs) and antimicrobial properties of coconut sap with and without the presence of chengal wood chips for ten weeks at 4 °C and 25 °C storage temperatures. The pH value of both samples was between 3.60 ± 0.01 to 6.66 ± 0.04. Total acidity ranged from 0.29 ± 0.11% to 4.26 ± 0.25%. Total soluble solids in both samples were around 8.3 ± 0.05 to 17.3 ± 0.05 °Brix. Colour analysis was also carried out based on the lightness value. Eighteen of VOCs were found in coconut sap with chengal wood chips versus 20 compounds without the chengal wood chips. Coconut sap with chengal wood chips kept at 4 °C had the lowest total plate count (1.19 x 104 - 1.78x106 CFU/mL) at week one until week seven, while total plate count of coconut sap without chengal wood chips was recorded as too numerous to count (TNTC) throughout the weeks. Chengal wood chip extracts inhibited the growth of Staphylococcus aureus, Escherichia coli, Candida albicans, and Aspergillus brasiliensis, as shown by a clear zone of inhibition. In conclusion, the presence of chengal wood in coconut sap has helped to slow down the fermentation process and inhibit the growth of microorganisms. Hence it can help to prolong the shelf life of coconut sap.

Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder.

ObjectiveThis study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).MethodsSausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days.ResultsThe LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.ConclusionLipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

Prevalence of Microbial Contamination and Antibiotic Residue in Chicken Meat, Beef, and Offal in South Sulawesi

Chicken meat, beef, and offal are important animal products. They easily spoiled due to bacterial contamination and might contain antibacterial residues derived from treatments during rearing and processing. This present work aimed to investigate location- and time-dependent value of TPC (Total Plate Count), and analyze antibiotic residue present in chicken meat, beef, and offal sampled in the Province of South Sulawesi. This current study was conducted by analyzing data released from UPT. Animal Product Quality Analysis in Department of Animal Husbandry and Animal Health, Province of South Sulawesi. Our experimental design was arranged according to completely randomized design with factorial (4×3), and carried out 5 replications. The results showed that two locations (Takalar District and Palopo District) had the lowest TPC value, while Palopo City possessed the highest TPC value. Regarding to antibiotic residue, the positive sample was only found in 2015, a chicken meat sample collected in Luwu Utara District.Keywords : Total Plate Count (TPC), Antibiotic Residues.

Angka Lempeng Total Mikroba pada Minuman Teh di Kota Pontianak

Tea drinks are presumed to be contaminated by microbes. The presence of microbes can be one of the biological parameters that can determine whether food and drinks are worth to consume. This study was conducted to determine the value of microbial Total Plate Count (TPC) in tea drink samples sold in Pontianak city. The samples were obtained in six locations which were one cafe and five traditional markets. Samples taken were ice cubes, tea with ice cubes, and tea without ice cubes. Samples test was done in duplicate and the result stated that the lowest TPC were found in tea with ice cubes samples 22,6x102 CFU/ml, while the highest TPC were found in ice cubes samples is 32200x102 CFU/ml.

Analysis and identification of &lt;i&gt;Pseudomonas&lt;/i&gt; sp. and molds on dried anchovy (&lt;i&gt;Stelophorus&lt;/i&gt; sp) products produced by the people of Toniku Village, Halmahera Barat Regency, North Maluku Province

This research was conducted to determine the characteristics of Pseudomonas sp. and mold on dried anchovies. The sample in this study was obtained from the fishing community of Toniku Village, West Halmahera Regency, North Maluku Province. The stages carried out in this study were 3 (three) stages, namely the sample preparation stage, the analysis phase and the identification stage of Pseudomonas sp. and mold. The results showed that the characteristics of the Total Plate Count (TPC) of dried anchovy in the Toniku Village obtained a different composition from each other, with the highest log Total Plate Count (TPC) obtained, namely 5.5 or 3.2 x 105 Cfu/g or 320.000 cells bacteria, while the lowest Total Plate Count (TPC) log was obtained, 2.5 or 3.1 x 102 Cfu/g or 310 bacterial cells and for total Pseudomonas bacteria from the three sampling locations no growth was found. The highest total log fungi were obtained ie 5.6 or 3.7 x 105 Cfu/g or 370.000 mold cells, while the lowest total log fungi were obtained which were 2.4 or 2.6 x 102 Cfu/g or 260 mold cells

Coconut coir media sterilization method for growing Chinese kale microgreens

Sterile media provide seeds a good head start during the germination process. 'Bang Bua Thong 35' Chinese kale seeds (20 g tray-1) were sown in coconut coir medium that was either boiled or steamed initially for 15 min followed by another evaluation for an extended period of 30 min. At harvest time, roots were longer and seedling growth was more uniform due to less incidence of disease (6%) in seedlings grown in boiled coco coir medium for 15 min. Shoot length of microgreens grown in the 15 min boiled medium was similar to the control. Weight losses in the microgreens after 9 days of storage at 4°C was minimal and similar among treatments. The total bacterial population was slightly less in microgreen harvested from boiled medium (15 min) for up to 3 days. A longer sterilization period for 30 min showed a distinct reduction of bacterial load in coconut coir but not in the microgreens assessed at day 14. FRAP and total phenolic content, weight loss and overall visual quality were not affected by the sterilization method. DPPH radical scavenging activity varied only on day 14. A longer treatment time of 30 min resulted in significantly lower total plate count in the medium relative to the control while that of the microgreens were similar to the control, indicating need for sterilization of seed and sanitation during microgreen production.