Total Plate Count Research Articles

Utilization of Fish Skin Gelatin for Nutritional Value Enhancement of Avocado‐Based Low‐Fat Ice Cream

ABSTRACTGelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.26 ± 0.35, 9.32 ± 0.22, 2.79 ± 0.02, 57.83 ± 0.14, 3.46 ± 0.24, 23.26 ± 0.71, and 190.54 ± 0.02, respectively. Also, the microbe load in the optimized ice cream product was not detected up to 1 week, while total plate count and Staphylococcus aureus bacteria were starting to grow up after a week, and the results of panelists from sensory values indicate high acceptability of products with the aim of assessing the influence of fish skin gelatin on the nutritional values of avocado‐based low‐fat ice cream. Considering the results, gelatin has a significant effect on the nutritional and rheological properties of ice cream, specifically striking visibility on protein composition.

Changes of the bacterial and fungal populations present in organic dark leafy green vegetable juices during refrigerated storage

Dark leafy green vegetable juices (DLGVJs), prepared with vegetables such as kale and chard, have shown substantial market growth in the past decade due to its profound health benefits. Unfortunately, as an innovative product, there was limited research focusing on DLGVJs. This study aimed to bridge key critical knowledge gaps associated with the microbial quality and shelf life of DLGVJs and elucidate the changes in both physicochemical and microbial properties of different organic DLGVJs during refrigerated storage. Culture-dependent and culture-independent analytical methods were applied to profile the bacterial and fungal populations in three organic DLGVJs (kale, chard, and collard greens) during refrigeration. Plate count results showed that the initial total aerobic plate counts (APC) ranged from 6.49 ± 0.03 to 6.74 ± 0.08 Log CFU/mL, and the initial total fungal counts ranged from 5.19 ± 0.06 to 6.75 ± 0.04 Log CFU/mL in fresh DLGVJs. During refrigerated storage the pH of DLGVJs decreased as the storage time increased and the redness of the juices increased as well. The culture-dependent analysis revealed bacterial counts initially increased and then declined, while fungal counts showed an initial decrease followed by an increase. By the end of the storage, the highest APC and fungal population were observed in kale juice and chard juice (7.03 ± 0.05 and 6.70 ± 0.03 Log CFU/mL) respectively. 16S rRNA sequencing results showed that the dominant bacterial genera of spoiled DLGVJs at the end of storage included Serratia, Leuconostoc, and Hafnia-obesumbacterium, and the major spoilage fungal were composed of Mrakia, Filobasidium, and Vishniacozyma. Results of this study provide insights into the microbial populations present in DLGVJs and the dominant spoilage genera during refrigerated storage, laying the foundation for the development of intervention strategies in the future.

Application of Atmospheric Cold Plasma (ACP) for Processing of Raw Bovine Colostrum: Investigation of Antimicrobial Efficacy of Different ACP Treatments

As a rich source of bioactive components, bovine colostrum (BC)1 can be used to produce valuable nutraceuticals. Achieving this goal with common thermal pasteurization processes is challenging due to the heat-sensitive nature of raw BC. This research aimed to investigate the potential of atmospheric cold plasma (ACP) as a novel non-thermal process in inactivating the microbial population in BC. Raw BC was treated with different ACP treatments, including direct dielectric barrier discharge (DBD) in both static and continuous modes, indirect DBD, corona discharge, and gliding arc discharge. The occurrence of creaming and curdling of BC during the treatments was one of the challenges of this research, which was the most and least severe during static and continuous treatments, respectively. The continuous and the indirect DBD treatments were the most and least effective in terms of microbial inactivation. The inactivation of natural microflora with the continuous ACP at the voltage of 15 kV for 20 min was approximately 98%. The indirect DBD treatment led to an increase in the microbial population of BC. In addition, the initial microbial population significantly affected the antimicrobial efficacy of ACP. Treatment voltage and time had a significant effect on the creaming and curdling, natural microflora population, and the total coliform population of the treated samples. The voltage of 14.5 kV and the exposure time of 14.2 min were determined as optimal treatment conditions by response surface methodology (RSM) to achieve the maximum reduction of microbial population, without pH changing of ACP-treated BC. The optimal treatment conditions of ACP reduced the total plate count and total coliform count of raw BC by 1.41 and 3.55 log CFU/ml, respectively, with a minor change in pH. These results promise the potential of ACP technology for BC processing.

Monitoring of Animal Products Entering East Kalimantan with Total Plate Count Test

Monitoring of Animal Products Entering East Kalimantan with Total Plate Count Test

Effectiveness of Ozone Treatment and Packaging Techniques in Preserving Taiwanese Domestic Beef During Refrigerated Storage.

This study investigates the efficacy of ozone treatment combined with different packaging methods on the preservation of Taiwanese domestically produced beef during refrigerated storage. The preservation of fresh beef is crucial for ensuring food safety and quality; we do not know whether changing the packaging method can mitigate the negative effects of ozone on meat and even enhance its positive impact. Beef samples were treated with ozone and packaged using the vacuum or PVDC-tray methods, then stored at 4 °C for 7 days. The results show that ozone treatment effectively inhibited microbial (total plate count, Salmonella, and Escherichia coli) growth (p < 0.05). Vacuum packaging maintained lower TBARS values (p < 0.05) and metmyoglobin percentages compared to PVDC-tray packaging (p < 0.05). The L* values of all treatments increased over storage time, with significant differences observed between days 0 and 7. Ozone treatment combined with vacuum packaging demonstrated promising results in inhibiting microbial growth and preserving beef quality during refrigerated storage. These findings contribute to enhancing the safety and shelf life of Taiwanese domestically produced beef, potentially benefiting both producers and consumers.

Development of Dietetic Misti Dahi (Indian Yoghurt) Using Natural and Artificial Sweeteners

Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural sweetener like honey. In the present study natural and artificial sweetener sources (honey and sucralose, respectively) were used to replace sucrose in part or completely to develop low calorie fat reduced misti dahi, an Indian yoghurt. Effect of sweeteners on setting time, proximate composition, microbiological quality and calorific value of mistidahi, and sensory quality were analysed as per the standard methods. Protein and total solids (TS) content decreased from 4.22 to 3.96% or 4.39 to 4.23% in honey or sucralose and from 24.20 to 21.99% in honey or 21.57 to 16.70% in sucralose, respectively with increase in honey or sucralose used to replace sucrose in mistidahi, while fat content was variable. Microbiological analysis revealed that with an increase in the content of honey, the total aerobic plate count (TAPC) of mistidahi tended to show an increase, while for sucralose containing samples a decreasing trend in TAPC in mistidahi was noted.

Fish oil-containing edible films with active film incorporated with extract of Psidium guajava leaves: preparation and characterization of double-layered edible film.

The utilization of zein and gum arabic has grown in an attempt to formulate wall materials based on protein-polysaccharide complexes. This mixture provides a versatile delivery system for hydrophilic (guava leaf extract, GLE) or lipophilic (fish oil, FO) bioactive compounds, and it can be used as an edible film-forming polymer. This study was undertaken to characterize FO-containing edible films that were double-layered with a film containing GLE. Modified zein and gum arabic solutions (MG complex) were mixed at a ratio of 1:1.5 (v/v), adjusted to pH 5, added with glycerol (20% of the complex) and FO (5% of the complex), and finally adjusted to pH 5. This was prepared as the bottom/lower layer. The upper/active layer was prepared by mixing MG complex, glycerol, and GLE (1, 3, and 5% w/v of the complex). The total phenolic and flavonoid contents in GLE were 15.81 mg GAE/g extract and 6.99 mg QE/g extract, respectively. The IC50 of the DPPH radical scavenging activity of GLE was 26.86 ppm with antibacterial activity against Bacillus subtilis and Escherichia coli of 9.83 and 12.55 mm. The total plate counts of double-layered films containing GLE were retained below 3 log CFU/g during 28-day storage. The peroxide values of these films were dimmed for no more than 9.08 meq/kg sample on day 28 of storage. Thickness (872.00-971.67 μm), water vapor transmission rate (12.99-17.04 g/m 2/day), tensile strength (1.56-2.02 kPa), elongation at break (61.53-75.41%), glass transition (52.74-57.50°C), melting peak (131.59-142.35°C), inhibition against B. subtilis (33.67-40.58 mm), and inhibition against E. coli (2.05-9.04 mm) were obtained by double-layered films. GLE can be successfully incorporated into the active layer of a double-layer film to improve its characteristics while significantly slowing down the microbial contamination and oxidation rate. MG complex and FO can also contribute to the performance of the edible film.

Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut

The purpose of this study was to determine the effect of corn flour levels on organoleptic quality, fat oxidation and total bacteria in the processing of pork belly sui wu'u. This study used a Complete Random Design (RAL) consisting of three treatments and five replicates so that there were 15 experimental units. The pork used were: belly pork including fat and skin as much as 250 g from each test, and the use of cornmeal with different levels in each treatment, namely: 200% (P1), 400% (P2), and 600% (P3). The variables measured were fat oxidation, total bacteria and organoleptic tests including color, aroma, taste and texture. The results of statistical analysis showed that the administration of corn flour with different levels in sui wu'u of abdominal pork showed a real effect (P&lt;0.05) on organoleptic quality and TBA value, but no real effect (P&gt;0.05) on TPC. It was concluded that the higher the level of corn flour given, the higher the organoleptic quality and the decrease in Total Plate Count (TPC). The best level of cornstarch in pork sui wu'u is at the level of 600%. The best organoleptic quality is: color at P3 2.70±1.15% (pale red), the best value of TBA at P2 is 12.81±1.08 mg. Mal/g, and the best value of TPC in P2 is 3.37±3.38 (colony/gr).

Influence Marination Length Using Evaporated Roselle (Hibiscus sabdariffa Linn) Extract on Microbiological Quality of Beef Se'i

Experiment was conducted to determine the influence of marination length using evaporated roselle extract (Hibiscus sabdariffa Linn) on microbiological aspects of beef se’i. The completly randomized design (CRD) with 4 treatments 4 replicates was applied in this experiment. Those treatments were P0 marination length of 12 hours without roselle extract; P1 marination length 6 hours with 5% roselle extract; P2 marination length 12 hours with 5% roselle extract, and P3 marination length 18 hours with 5% roselle extract. The parameters measured were pH, moisture, water activity and total plate count. Data compilled were analyzed using variance analysis and Duncan’s multiple range test. The result of analysis showed that pH and moisture of beef se’i significantly affected by marination length using evaporated roselle extract (P&lt;0.05) but no significant (P&gt;0.05) on water activity and total plate count. It was concluded that beef se’i produced through the marination process with different lengths of time (6, 12 and 18 hours) using evaporated rosela extract, showed characteristics of decreased pH, increased water content with high water activity and total plate count tended to decrease. The best marination length of this study was 12 hours using rosela extract.

Evaluating the efficacy of Lactobacillus acidophilus derived postbiotics on growth metrics, Health, and Gut Integrity in broiler chickens.

Continuous use of antibiotics in poultry feed as growth promoters poses a grave threat to humanity through the emergence of antibiotic resistance, necessitating the exploration of novel and sustainable alternatives. The present study was carried out to evaluate the performance of postbiotics derived from Lactobacillus acidophilus in broiler birds. The postbiotics were harvested by culturing probiotic bacteria from the stock cultures at the required temperature and duration under laboratory conditions and supplemented to broilers via feed. For experimentation, 480-day-old CARI-Bro Dhanraja (slow-growing broiler) straight-run chicks were randomly split up into six groups. Treatment groups diets are as follows: T1- Basal diet (BD)+0.2%(v/w) MRS Broth/ uninoculated media; T2 - BD + Antibiotic (CTC); T3- BD + Probiotic; T4, T5 & T6 - BD + postbiotics supplementation of 0.2%, 0.4% and 0.6%(v/w) respectively. The chicks were raised under an intensive, deep litter system with standard protocol for 6 weeks. Results showed that 0.2% of postbiotics (T4) had significantly (P < 0.001) higher body weight (1677.52g) with better FCR (1.75) and immune response. Postbiotic supplementation altered various serum attributes positively, in this study. Significant (P < 0.001) reductions in total plate counts (TPC), coliform counts, and maximum Lactobacillus counts were recorded in all postbiotic-supplemented groups. The villus height (1379.25μm), width (216.06μm) and crept depth (179.25μm) showed significant (P < 0.001) improvement among the treatment groups on the 21st and 42nd day of the experimental trial, with the highest value in the T4 group (0.2% postbiotic supplementation). Jejunal antioxidant values also noted significantly (P < 0.001) higher values in T4 group. The study concludes that 0.2% postbiotic supplementation can act as a substitute to antibiotic growth promoters and also combat the disfavour activity of probiotics in broilers.

GARLING WITH A SOLUTION OF ACACIA CARPA HONEY SOLUTION OF 10% CONCENTRATION ON THE DEGREE OF SALIVA ACIDITY AND THE TOTAL PLATE COUNT (TPC) OF THE NORMAL FLORA OF THE ORAL CAVITY IN CHILDREN

Saliva functions as a buffer that can prevent a decrease in pH or an increase in mouth acidity. Alcohol-free mouthwash containing herbs using honey solution which is made from natural ingredients and is safe for children can be used as an appropriate preventive measure to maintain oral hygiene. The normal flora of the oral cavity consists of microorganisms including bacteria, fungi, mycoplasma, protozoa and possibly viruses. The aim of the research was to analyze the effect of gargling with a 10% concentration of Acacia Carpa (Acacia Crassicarpa) honey solution on the degree of saliva acidity and Total Plate Count (TPC) of normal oral flora and Gram bacteria in children aged 8-9 years. Method: True experimental research type, with a group pre-test post-test with control group design. The sampling technique was carried out by simple random sampling of 30 children. The degree of acidity of saliva is measured using litmus paper, bacterial colonies are incubated on Nutrient Agar media for 24 hours and counted. Test the normality of the data using the one sample Kolmogorov-Smirnov test. Data were analyzed using the Paired T-test if it was normally distributed and the Kruskal Wallis test if it was not normally distributed. Results: The 10% concentration honey gargle group resulted in the average degree of acidity before, namely 7.00, after 6.98, then the average Total Plate Count (TPC) result for normal oral flora, namely before, was 100.47 CFU/ml, whereas after, it was 69.67. CFU/ml. Paired T-Test test results for the 10% honey gargle group Sig. 0.003 (&lt; 0.05), so there is a significant difference between the Total Plate Count (TPC) before and after gargling honey with a concentration of 10%. Conclusion: There is an effect of gargling honey with a concentration of 10% on Total Plate Count of normal oral flora

Simultaneous determination of somatic cell count and total plate count in raw milk based on ATP bioluminescence assay

The somatic cell count (SCC) and total plate count (TPC) are essential quality indicators for raw milk. Traditional detection methods require separate measurements and rely on complex, large-scale instruments or cultivation techniques, which are both time-consuming and laborious. To address these challenges, this study developed a novel method for the simultaneous detection of SCC and TPC in the same raw milk sample using the ATP bioluminescence assay. This method utilizes oxy-ethylated iso-nonyl phenol (Neonol-10) and cetyltrimethylammonium bromide (CTAB) to selectively lyse somatic cells and microorganisms, respectively. This technique is straightforward to operate and can be completed within 2.5 h, with detection ranges of 1 × 10⁴ to 3 × 10⁶ cells/mL for SCC and 1 × 10⁵ to 5 × 10⁷ CFU/mL for TPC. Importantly, this technique meets the requirements of detection standards in China, European Union, Canada, United States, etc. For SCC or TPC in raw milk. Overall, this innovative approach does not rely on expensive equipment or facilities and the stepwise reagent addition procedure can be easily developed into an automated high-throughput system for rapid on-site testing of SCC and TPC in raw milk.

Performance assessment of food safety systems (FSMSs and FSC) in water bottling factories in view of their contextual characteristics

Foodborne illnesses affect 30% of people in developed nations and lead to financial difficulties in less wealthy countries. Insufficient understanding of pathogens and inadequate food safety practices in water bottling facilities impede progress. To prevent illnesses, ensuring clean water, proper sanitation, and good hand hygiene are essential in order to decrease the 829,000 annual deaths related to diarrhea. This study aimed to evaluate the performance of food safety systems in water bottling factories in view of their contextual characteristics. A study was conducted in northwestern Ethiopia at water bottling factories from January 2023 to August 2023. This study used a mixed method approach to collect and analyze data through laboratory testing, observations, interviews, questionnaires, and document analysis. The Kruskal‒Wallis H test was used to compare mean scores of context riskiness and food safety output across four clusters, while the Mann‒Whitney U test was used to compare means between certified and noncertified factories. In our study, 43% of the samples showed positive total plate count. The result also indicated the presence of potentially dangerous by-products of chlorine, trihalomethanes was found in bottled water. On average, the manufacturers operated in a moderate risk context. Inadequate food safety outcomes resulted from lower food safety management systems scores. Factories with insufficient Food Safety Management Systems often face challenges marked by safety protocol discrepancies, leading to higher risks of contamination and non-compliance with regulations. This assessment underscores the need for tailored interventions focusing on specific contextual barriers to improve food safety outcomes in the bottled water industry.

High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during refrigerated storage

This study aims to evaluate the effect of high-pressure processing (HPP) (500 and 600 MPa for 3 min and 5 min) on the microbial changes of Murrah buffalo milk in comparison to heat treatment (72 °C for 15 s of holding time) during refrigerated storage of 28 days. The results indicated that the total plate count (TPC) of raw milk at day 0 was 5.5 ± 0.6 log10 CFU/mL. At day 0, heat treatment lowered TPC to 3.9 ± 0.6, while HPP treatment was in the range of 4.1 ± 0.3 to 4.8 ± 0.6 log10 CFU/mL. Similarly, lowered yeast and mold count and lactic acid bacteria were noted in heat- and HPP-treated milk samples compared to the control sample during refrigerated storage. There were no Staphylococcus aureus and Escherichia coli detected in heat and HPP-treated samples. Heat or HPP treatment at 600 MPa for 5 min significantly extended the shelf-life of Murrah buffalo milk for three weeks at the refrigerated storage. In addition, HPP treatment did not alter the pH, lightness (L* value), protein, or fat content of Murrah buffalo milk during refrigerated storage. Hence HPP at 600 MPa for 5 min could be a suitable alternative to conventional heat treatment.

Synthesis of Sulfonated Chitosan as An Active Agent of Antibacterial Packaging for Fish Fillets

Modifying chitosan by increasing its hydrophilic properties through sulfonation reactions will increase its solubility in water and antibacterial activity and expand the application of chitosan. This study aims to determine the antibacterial activity of sulfonated chitosan film applied as fish fillet packaging using the total plate count method. Sulfonated chitosan in this study was successfully synthesized by reacting chitosan with 1,3-propane sultone. Sulfonated chitosan products were characterized using FTIR and UV-Vis spectrophotometers, while antibacterial activity was measured using the disc diffusion method. The optimum temperature for sulfonated chitosan synthesis was 60°C (SCS60). The resulting SCS 60 was a yellowish-white solid soluble in water with a yield of 61.46% and a degree of substitution of 33%. The diameters of the SCS 60 inhibition zone against E. coli and S. aureus isolates were 7 and 10 mm, respectively. SCS60-gelatin film is elastic (elongation 272%) and more hydrophobic with a contact angle of 90.12° compared to chitosan-gelatin film (62.8°). SCC60-gelatin film was able to suppress bacterial growth in fish fillets by up to 0.3 × 104 cfu/g compared to unpackaged fish (30 × 104 cfu/g). Sulfonated chitosan has the potential to be an antibacterial food packaging material.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p&lt;0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Potential Fermentation of Sweet Potato Pickle (Ipomoea batatas L.) with Lactobacillus plantarum B1765 in the Production of Short Chain Fatty Acids

Short-chain fatty acid (SCFA) is the final metabolic product of inulin that can provide various health benefits. In this study, the effect of fermentation duration of sweet potato pickle using Lactobacillus plantarum B1765 starter culture in the production of SCFA was studied, as well as its relationship with total Lactic Acid Bacteria (LAB), pH, and Total Titratable Acid (TTA). Fermentation was carried out with the addition of starter culture as much as 10% (v/v) at 37ºC for 4, 8, 12, 24, and 0 hours which was used as a control. The number of LAB was measured using the Total Plate Count (TPC) method, pH value was measured with a pH meter, TTA was measured using the acid-alkalimetric titration method, and SCFA was measured using an HPLC instrument with 0.1% H3PO4 eluent and 25% acetonitrile. Fermentation duration affects LAB growth, TTA, SCFA, and pH. The results showed that total LAB growth was optimal at 8 hours fermentation time at 2.81×108 CFU/mL, which increased by 2 log cycles from the initial fermentation time of 0 hours. Still, the pH decreased until it reached 3.23 ± 0.20, and TTA increased to 0,56 ± 0.02% until the end of fermentation at 24 hours. SCFA also increased until the end of fermentation at 24 hours, where acetic acid levels showed the highest levels (6.85 ± 0.30 mg/mL), followed by propionic acid (5.04 ± 0.20 mg/mL) and butyric acid (2.14 ± 0.10 mg/mL). Sweet potato pickles fermented with L. plantarum B1765 starter culture have met the SNI 01-3784-1995 standard and have the potential to be developed as a functional food source of SCFA, which has many health benefits.

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.

Effect of natural plant-derived agents on the survival of the pathogenic bacteria Salmonella spp., Listeria monocytogenes in marinated chicken liver meat

This experimental study followed the survival (after inoculation of the bacteria) on non-marinated and marinated chicken liver meat (CLM) samples, with or without added antimicrobials (carvacrol; CA, garlic: G), stored at 4 and 10 °C for 14 days. A pomegranate pomace-based marinade (PPM) alone, or in combination with CA or G was used to monitor the survival/growth of Salmonella spp. and Listeria monocytogenes counts on CLM. A declining trend was recorded for both Salmonella spp. (4.1-4.4 and 3.8-4.3 log CFU/g) and Listeria monocytogenes (3.6-4.6 and 3.3-4.5 log CFU/g) populations in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on day 14 (final storage day). At 10°C, marination and antimicrobial treatments resulted in lower Salmonella spp and Listeria monocytogenes counts on CLM, compared to 4 °C (3.4-3.9 and 1.5-3.7 logs) in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on final day-14. Marination and combinations reduced the total plate count (TPC) by 0.3-0.9 and 0.2-0.6 log CFU/g, as compared to the control (non-marinated) in CLM samples (absence of inoculated bacteria) on final day-14. Concluding, it can be stated that a microbiological shelf-life extension of 9 and 11 days, as compared to the control’s shelf-life, was achieved at 4 and 10 oC, respectively. The initial pH values of the control (non-marinated) and marinated CLM samples at 4 and 10 oC, were 6.62 and 3.12, respectively. During the storage period, pH values for the control CLM were found to be higher, as compared to the marinated samples, and irrespective of storage temperature.

Microbial Quality of Kupang Paste Products from Different Producers

General Background the utilization of local ingredients, such as kupang, is integral to the culinary practices in Balongdowo Village, Sidoarjo Regency. Specific Background shrimp paste, a prominent product derived from kupang, is valued in the market, yet its quality raises concerns among consumers and producers. Knowledge Gap despite its economic significance, limited research has been conducted on the microbiological quality of kupang-based products, particularly during storage. Aims this study aims to evaluate the microbiological analysis of two kupang petis products from different producers in Balongdowo Village during ambient temperature storage. Results employing descriptive analysis across five storage treatments (P0: fresh, P1: 1 week, P2: 2 weeks, P3: 3 weeks, P4: 4 weeks), findings indicated that total plate count (TPC) in P0 treatment met national quality standards (SNI 2718.1: 2013), while yeast mold levels exceeded permissible limits. Notably, the TPC of sample B (1.6 x 10³) was lower than that of sample A (2.2 x 10³) in the fresh condition (P0). Novelty this research provides a comprehensive analysis of the microbiological quality of kupang petis, filling a significant gap in the literature. Implications the results underscore the necessity for rigorous quality control measures in the production and storage of shrimp paste to ensure consumer safety and compliance with health standards. Highlights: Microbiological quality assessment of kupang petis during storage. TPC values in fresh condition meet national standards. Yeast mold levels exceed permissible limits in stored samples. Keywords: Kupang, Shrimp Paste, Microbiological Analysis, Quality Standards, Storage