Total Plate Count Value Research Articles

Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke

The purpose of this study was to determine the effectiveness of edible coatings of chitosan dissolved with liquid smoke in preserving meatballs. The liquid smoke was derived from rice hulls pyrolyzed at 340 °C. The edible coating was made by dissolving 0.5%, 1%, and 1.5% chitosan in 100 ml of liquid smoke at concentrations of 3% and 5%. Preservation was carried out by soaking the meatballs in the edible coating solution for 15 min and storing them at room temperature with observations every 6 h. Food resistance was examined using the Antibacterial Activity Test, Total Plate Count (TPC), and Total Volatile Base Nitrogen (TVB-N).The results of the antibacterial activity test showed that chitosan-dissolved liquid smoke had inhibition zones ranging from 6.49–7.07 mm against E. coli and 6.52–7.26 mm against Salmonella bacteria. The use of 5% concentrated liquid smoke reduced the number of bacterial colonies, with TPC values not below the SNI threshold after 48-hour storage. This indicates that liquid smoke has potential as an antibacterial. The TVB-N value doubled after 24 h, but the meatballs still had good freshness. After 54 h of storage time, the TVB-N value in all treatments exceeded the SNI threshold of 0.254 mgN/100 g, and the meatballs were no longer suitable for consumption.

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.

Kualitas Daging Ikan Kurisi (Nemipterus japonicus) Hasil Tangkapan Nelayan di Pelabuhan Perikanan Branta, Pamekasan

Kontrol mutu hasil tangkapan nelayan di Pelabuhan Perikanan Branta, Pamekasan masih belum dilaksanakan dengan baik. Penelitian ini bertujuan untuk menentukan kualitas daging ikan kurisi berdasarkan nilai Total Plate Count (TPC), keanekaragaman jenis, total kelimpahan jenis bakteri heterotrof dan patogen pada media TSA, EMB, SSA, dan TCBS. Nilai TPC bakteri heterotrof (TSA) adalah 8,59 Log CFU/g dengan 7 keanekaragaman jenis dan total kelimpahan tertinggi antara 2-336 koloni (BH3). Nilai TPC bakteri patogen (EMB) adalah 3,72 Log CFU/g dengan 6 keanekaragaman jenis dan total kelimpahan tertinggi antara 784-1009 koloni (BPE4), serta isolat bakteri BPE1 yang berwarna hijau metalik diduga sebagai Escherichia coli. Nilai TPC bakteri patogen (SSA) adalah 4,12 Log CFU/g dengan 5 keanekaragaman jenis dan total kelimpahan tertinggi antara 35-450 koloni (BPS1), serta isolat bakteri BPS1 yang berwarna hitam diduga sebagai Salmonella sp. Nilai TPC bakteri patogen (TCBS) adalah 5,41 Log CFU/g dengan 2 keanekaragaman jenis dan total kelimpahan tertinggi antara 0-44 koloni (BPT1). Isolat bakteri BPT1 dan BPT2 yang berwarna hijau dan kuning diduga sebagai Vibrio parahaemolyticus dan Vibrio vulnificus.

PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of 0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

The effect of season on the microbiological status of raw milk

Many factors can influence the microbiological quality of raw cow’s milk. In this study, our aim was to determine whether there was any difference between the microbiological statuses of milk produced in different seasons. Samples were collected and analysed from five dairy farms in Hajdú-Bihar County, from February to November in 2019. During our studies, total plate count (TPC), coliform count and Staphylococcus aureus count of raw cow’s milk samples were determined.
 There was no significant difference (P>0.05) between the mean TPC values detected in the milk collected in winter and autumn, but that values were significantly (P<0.05) lower than in the milk samples collected in spring and summer. Similarly to the TPC, in the case of coliform bacteria the lowest mean colony count was detected in the samples collected in winter. The difference was significant (P<0.05), compared to the values observed in the samples collected in summer. S. aureus was detected in bulk milk of only two farms in excess of 1.0 log10 cfu/ml. Also in case of S. aureus, there was a significant difference (P<0.05) between the values observed in the samples collected in winter and in summer. Samples from spring and summer contained the highest amount of S. aureus.
 Based on the results of our studies, in the case of almost all farms the mean TPC, coliform and S. aureus counts were lower in the samples collected in winter, than in the samples collected in summer. The fact that the samples collected in winter contained the lowest amount of colonies could be attributed to the inhibition of growth of mesophilic microorganisms below 8 °C. Furthermore, the fact that we observed the highest colony counts in samples collected in summer, can be related to the heat stress of cows during the summer due to unfavorable weather conditions (high temperature and humidity).

Heavy Metal (Pb and Cu) and Bacterial Contamination in Mudskipper, Eeltail Catfish and Mud Clam at Kuala Tambangan Mangrove Ecosystem, South Kalimantan

Heavy metal content (Pb and Cu) in waters and sediments from the Kuala Tambangan mangrove ecosystem, South Kalimantan was above the standard of Minister Environment of the Republic of Indonesia in 2004. Lead content in waters is reached 0.128 mg/L and Cuprum at 0.444 mg/L, but in the sediments is increased dramatically almost 10 times (17,426 mg/gr for Lead and 20,576 mg/gr for Cuprum. The highest content of Lead (0.128 mg/L) was found in the estuary while for Cuprum (0.444 mg/L) found in the interior. The highest value of Lead (17,426 mg/gr) and Cuprum (20,576 mg/gr) for sediments were found in the estuary. Lead content in eeltail catfish and mud clam is can not be detected, but for Mercury (0.1601 mg/kg in eeltail catfish and 0.2653 mg/kg in mud clam) is above the standard of ISO 2354.6-2016. The Total Plate Count values of inhabitants fauna in mangrove ecosystems were below the standard of SNI 2332.3-2015. A qualitative test for Escherichia coli, Salmonella, and Vibrio cholera presents shows a negative value (<3 APM/g). Coliform quantitative test is above the standard of quality (43 APM/gr in eeltail catfish and 150 APM/g in mud clam). The presence of parasites was not found on all samples.

The differences in the types of packaging and duration of storage on the quality of Tilapia (Oreochromis niloticus)

One of the most popular types of tilapia dishes is nila nyat nyat, which is boiled with Balinese spices until the water runs out. This study aims to determine the interaction between the different types of packaging and the length of storage to the quality of tilapia boiled with Balinese spices and to know the differences in the type of packaging and the length of storage to the quality of tilapia boiled with Balinese spices. The method used in this study was a factorial complete randomized design with 2 factors, namely; factor A (type of packaging) which consists of 2 types: Styrofoam (A1) and mica (A2) and factor B (storage time) which consists of 3 types: 0 days (B1), 3 days (B2), and 6 days (B3). Observations include subjective and objective observations were done. The interaction between packaging type and storage time only affects the Total Plate Count (TPC) value of tilapia boiled with Balinese spices. The types of packaging, both Styrofoam and mica, have a significant influence on the value of TPC. Storage time in cold temperatures has a significant effect on the quality of tilapia boiled with Balinese spices.

Good manufacturing practices implementation and microbiological quality of meat at the slaughterhouses in the Province of Bangka Belitung Islands

This study was aimed to evaluate the implementation of good manufacturing practice (GMP), microbiological quality of meat and their relationship at the slaughterhouses in the Province of Bangka Belitung Islands. Thirteen slaughterhouses were used in this study. Questionnaires were used to measure the implementation of 7 GMP aspects (location, layout and design, main building facilities, equipment, production, personal hygiene and sanitation). The data were observed by interviewing the respondents (butchers). Microbiological quality of meat were determine by using Total Plate Count (TPC) method. Data implementation of GMP were descriptively analysed. The relationship between GMP implementation and microbiological quality were analysed by Pearson Product Moment correlation. The results showed that GMP implementation score in this study was 2.43 of 5 of all GMP aspects. No slaughterhouse had implemented all 5 aspects. TPC of meat was 4.34 log CFU/ml. There was negative correlation between GMP implementation and TPC value (r = - 0.396 (P < 0.030)). It is concluded that slaughterhouses had implemented some aspects of GMP with the percentage level of 45.99%,(40 – 60%). There was negative correlation between the implementation of GMP and microbiological quality of meat at the slaughterhouses in the Province of Bangka Belitung Islands.

Shelf life estimation of red dragon fruit jam using accelerated shelf life testing (ASLT) method

Red dragon fruit contains high antioxidants and it supposed to react as anti-free radicals and cancer. The aimed of this study was to determine the shelf life of red dragon fruit jam using the Arrhenius model based on Accelerated Shelf Life Test (ASLT). The fruit jam was prepared using pectin as stabilizer and 10 minutes of cooking times. Two parameters, that were the Total Plate Count (TPC) values and the antioxidant activity, were utilized to estimate the shelf life of red dragon fruit jam using the Arrhenius equation. The zero-order kinetic model has been proved to be the most appropriate model to represent the change of TPC values whereas the first order model is best fitted for the change of antioxidant activity. According to the chosen models, the shelf life of red dragon fruit jam during storage at 28°C is estimated to be 99 days.

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.

Effect of Voltage and Frequency in Pasteurization Pulsed Electric Field (PEF) Continous System of Pineapple (Ananas comosus [L.] Merr) Juice

Pineapple which is one of the perishable commodities with high water content about 90.73% in 100 gr of fresh material. Thermal pasteurization has a weakness that can degrade the quality of fruit juice products. In contrast, non thermal processes have expectations which is don’t make decreasing quality of the product. One of the non-thermal pasteurization type called Pulsed Electric Field (PEF). Nowadays, PEF system have two type batch and continous, which respectively used in this research is PEF continous system. This study uses research methods group random design (GRD) with two factorial that voltage (20, 30 and 40 kV) and frequency (10, 20, 30 and 40 kHz). Based on these studies it is known that the voltage and frequency is significantly different to the value of Total Plate Count (TPC), and absorbance. However there aren’t significantly different with the pH, vitamin C, viscosity, total dissolved solid (TDS), total sugar and color. The treatment based on the microbial test are at a voltage of 40 kV and a frequency of 40 kHz which can reduce bacteria significantly 1.01x103 cfu/mL or 0.94 by log cycle with the effectiveness of microbial death by 88.5%. The treatment based on the microbial test are at a voltage of 40 kV and a frequency of 30 kHz which The result indicates that physical and chemical characteristic of pineapple juice become 3.98 of pH, total dissolved solid (TDS) of 6.25 °brix, total sugar of 14.75 % viscosity of 3 cp, vitamin C of 7.6 mg/100ml, absorbance of 0.67, color on the brightness (L*) value of 24.05, redness (a*) of 6.35, and yellowish (b*) of 7.5. This result shows that PEF continuous respectively work system to pasteurize the pineapple juice.

Flavor characteristics and quality of mackerel (Scromberomorus commersonii) “otak-otak” affected by various liquid smoke addition methods

The efforts to utilize fishery resources by processing fish is needed to fulfill food nutrition, such as “otak-otak” made from mackerel (Scromberomorus commersonii). However, “otak-otak” has a relatively short shelf-life, thus preservatives are needed. Liquid smoke of coconut shell is used because it contains phenols which has antibacterial activities. This study aimed to determine the effect of liquid smoke addition to sensory and chemical characteristics on the “otak-otak” and to determine antibacterial activities of liquid smoke using Total Plate Count (TPC). Treatments used were adding 3% liquid smoke (control, mixing, boiling, soaking) and two factors addition of liquid smoke and duration of storage time at ±4°C for 0, 8 and 12 days. The results showed that the variation had a significant effect on hedonic testing. The chemical characteristics of the phenol, moisture, and fat levels had a significant effect on the control method with all treatments, but not in the mixing treatment. Treatment without liquid smoke on the 12th day were unacceptable with a TPC value of 4.97±0.02 log CFU/g, while in mixing, boiling, soaking liquid smoke 3% for 12 days were still acceptable with a value of 4.29±0.1 log CFU/g, 4.55±0.04 log CFU/g, 4.39±0.07 log CFU/g.

Carboxymethyl Chitosan as A Homemade Sausage Preservative

Carboxymethyl chitosan has antimicrobial activity. The solubility of carboxymethyl chitosan makes it easy to apply as a food preservative. Sausage is a processed product of meat, and it is classifiedas perishable food. The purpose of this study was to synthesize carboxymethyl chitosan, investigate the microbiological quality and shelf-life of homemade sausage treated with carboxymethyl chitosan. Carboxymethyl chitosan was obtainedthrough the process of carboxymethylation of alkaline chitosan with monochloroacetic acid. Chitosan in the study was synthesizedfrom shrimp skin. Sausages treated with carboxymethyl chitosan then measured water content, ash content, TPC (Total Plate Count) and organoleptic values for four consecutive days. The results showed that carboxymethyl chitosan couldextend the shelf life of sausages both stored at room temperature or cold temperatures.

Microbiological quality of bulk tank raw milk from two dairy farms in Hajdú-Bihar County, Hungary

Two main channels have been identified to be responsible for microbiological contamination of raw milk and milk products. Firstly, contamination has occurred due to udder infection from the cow or the blood which harbours most bacteria that come in contact with the raw milk. Secondly, via external factors (may include faeces, skin, contaminated water, environment etc.) which are associated with the operation of milking. There is direct contact with the milk and/or surfaces before, during or after the milking, posing public health risk and economic decline. The aim of this study was to examine the bacteriological quality of bulk tank raw milk samples collected from two different size dairy farms (Farm 1 and Farm 2) of different housing forms (cubicle loose and deep litter) in Hajdú-Bihar County, Hungary in July, 2017. Three samples were taken from each farm, and the total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, and yeast and mould count were determined in them.&#x0D; The results clearly showed low level of all measured bacteria group load in Farm 1 samples in comparison to Farm 2 with the exception of coagulase-negative Staphylococcus (CNS) which represented high level in general, indicating significant difference (P&lt;0.05). The mean value of total plate count in Farm 2 samples was higher (1.0 × 105 CFU/mL) than Farm 1 samples (2.8 × 104 CFU/mL). There was a significant difference (P&lt;0.05) in mean count of coliforms in raw milk samples between Farm 1 and Farm 2. Similarly, results of E. coli were significantly different (P&lt;0.05) with mean count of 1.44 × 102 CFU/mL and 2.02 × 103 CFU/mL for Farm 1 and Farm 2 respectively.&#x0D; Results of Staphylococcus aureus also showed significant difference (P&lt;0.05) with mean count of 9.7 × 101 CFU/mL for Farm 1 and 6.28 × 102 CFU/mL for Farm 2. The mean of mould count recorded was 1.07 × 102 CFU/mL and 4.93 × 102 CFU/mL for Farm 1 and Farm 2 respectively. The recorded mean of yeast count was 1.68 × 103 CFU/mL and 3.41 × 103 CFU/mL for Farm 1 and Farm 2 respectively; however, both farms showed no significant difference (P&gt;0.05) in terms of mean of mould and yeast count. Although Farm 2 produced six times lower milk quantity than Farm 1, the measured microbial parameters were high. Both farms’ microbiological numbers were higher above the permitted limit values as stated by Regulation (EC) No 853/2004, Hungarian Ministry of Health (MoH) 4/1998 (XI. 11.).&#x0D; This could be an indication of non-conformance to effective GMP, ineffective pre–milking disinfection or udder preparation, poor handling and storage practice, time and temperature abuse and inadequate Food Safety Management System Implementation. Therefore, our recommendation is as follows; establish control measures for pre- and postharvest activities involved in the milking process which would be an effective approach to reduce contamination of the raw milk by pathogenic microorganisms from these farms, strict sanitation regime and hygiene protocol be employed and applied to cows, all equipment, contact surfaces and minimize handling of the milk prior, during and after milking. This will also serve as scientific information to the producers for continual improvement in their operations.

Effect of skimmed milk and vegetable powders on shelf stability of millet-based composite flour.

BACKGROUNDMillet porridge is a major complementary food used in Uganda but it is limited in protein and micronutrients such as zinc and beta‐carotene. Addition of milk and vegetable powders are known to greatly improve the nutrient content of millet flour. However, there was limited information on the shelf stability of the resultant composite flour. This study aimed at assessing the effect of milk and vegetable powders on the shelf stability of millet‐based composite flour.RESULTSThere was a general increase in the moisture content, peroxide value (PV), free fatty acids (FFA), thiobaturic acid (TBA) and total plate count (TPC) of both composite and millet flours over the eight weeks storage period. However, higher moisture content, PV, FFA, TBA and TPC values were recorded in the composite flour compared to millet flour (control) at each sampling interval. Sensory evaluation results revealed that panelists preferred porridges prepared from millet only compared to those from composite flour. The degree of liking of porridges from both composite and millet flours generally decreased over the storage period. However, both porridges were deemed as acceptable by the end of the storage period. The TPC also remained below 105 cfu g−1 which is the maximum limit recommended by the Uganda National Bureau of Standards (UNBS).CONCLUSIONThe study findings indicated that the addition of milk and vegetable powders negatively affected the stability of the composite flour. We recommend further studies to stabilize the product during storage. © 2018 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Bacterial Analysis of Different Types of Milk (Pasteurized, Unpasteurized and Raw Milk) Consumed in Kathmandu Valley

Objectives: The presence of pathogenic bacteria in milk is the major public health concern resulting in food borne illness. The aim of this study is to determine the microbial quality of three different types of milk consumed in Kathmandu Valley with respect to the acceptable standard guideline and measure the antibiotic susceptibility pattern of the Escherichia coli and Staphylococcus aureus isolates.Methods: A total of 66 samples (16 pasteurized, 25 unpasteurized and 25 raw milk) were collected from various sites of Kathmandu Valley. Those samples were subjected for total plate count and total coliform count by pour plate method. Furthermore, identification was made for the presence of E. coli and S. aureus with biochemical tests.Results: The mean total plate count (TPC) of pasteurized, unpasteurized and raw milk was 1.2X106 cfu/ml, 2.3 X 107 cfu/ml and 2.0 X 107 cfu/ml respectively. And, the mean total coliform count (TCC) of pasteurized, unpasteurized and raw milk was 2.9 X 104cfu/ml, 6.3 X 105 cfu/ml and 1.6 X 105 cfu/ ml respectively. Coliforms were detected in 50%, 84% and 56% of the pasteurized, unpasteurized and raw milk sample respectively. E. coli and S. aureus were isolated from 18.8% and 12.5% of pasteurized, 40% and 16% of unpasteurized and 20% and 24% of the raw milk samples respectively. Among total E. coli isolates (n=18), 16.7% were susceptible to ampicillin whereas 100% isolates were susceptible to other tested antibiotics. Similarly, 33.3% and 66.7% of the isolated S. aureus were susceptible to penicillin and cefoxitin respectively, whereas all S. aureus isolates were sensitive to all other antibiotics.Conclusion: The mean value of TPC and TCC of pasteurized and raw milk exceed the standard guideline by FDA. Higher total plate count and presence of coliforms (also E. coli) and S. aureus in this study necessitates the close monitoring of the pasteurization process and post pasteurization process (packaging, transportation, storage etc.).

Ozone immersion treatment to increase the shelf life of Tuna fish, milk fish, and shrimp in a cold storage system

The use of ozone in the preservation of fish with cold storage system is considered effective to extend the shelf life of fish by maintaining its nutritional value. Ozone which is as bacteriocidal with a combination of cold storage method, where the method can inactivate bacteria, so the combination of methods can extend the shelf life of fish. This study aims to determine the effect of ozone applications on the storage of tuna fish, milkfish, and shrimp. This research was conducted by dividing tuna fish, milkfish, and shrimp into 2 groups of control and immersion treatment which was ozone every day with dissolved ozone concentration 1.5 ppm - 2.5 ppm. Both treatments are stored into cold storage with temperature 2-8°C for ± 2 weeks. Parameters observed: organoleptic value (SNI 2729: 2013), TPC (Total Plate Count), TVBN (Total Volatile Base Nitrogen) to control samples and ozone immersion. The results showed that tuna with ozone immersion treatment can be accepted organoleptically until day 15 and at day 16 value of TPC and TVBN respectively 21.40 mgN / 100g and 1.1 × 107 CFU / g, but the control treatment can only survive until day 4 with a value of TPC and TVBN 10.32 mgN / 100g and 5.3 × 106 CFU / g. This study shows that fish storage by immersion in ozone water with cold storage can maintain the freshness of the fish.

IDENTIFIKASI KEBERADAAN BAKTERI COLIFORM DAN TOTAL MIKROBA DALAM ES DUNG-DUNG DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH SURAKARTA

Coliform bacteria is microorganisms that can be used as indicator todefine the quality of water. Bacteria in food or drink indicates that the food may be contaminated by stool. The purpose of this research was to describe the total number of microbes and the number of bacteria coliform on “dung-dung” ice around Universitas Muhammadiyah Surakarta campus. This descriptive research used 7 samples which were taken from 7 “dung-dung” ice sellers around Muhammadiyah University of Surakarta. The samples were analyzed by using Total Plate Count (TPC) and Most Probable Number (MPN) methods. The results were compared with standard value of TPC and MPN according to the Indonesia Food and Drug Administration Regulation number 16/2016 about the criteria for food microbiology. The results of the study showed that all of the 7 samples being tested were above the standards, because the microbes count were above 105 CFU/ml (the standard is maximum 104 CFU/ml), and the MPN value &gt; 2400 MPN/ ml (the standard is 10 APM/100ml) This study concluded that all of the “dung-dung” ice studied were not comply the food safety standard.

THE EFFECT OF TAPIOCA-BASED EDIBLE COATING ENRICHED WITH NISIN ON QUALITY OF PATIN (PANGASIUS HYPOPHTHALMUS) FILLET DURING COLD STORAGE

The effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C.

The effect of various concentration of tilapia (Oreochromis sp.) surimi for edible coating on the shelf-life of Pangasius sp. fillets

Pangasius sp. fillets prone to deterioration the quality that will affect the appearance and the shelf life of fillets. The effort to extend the shelf life of fish fillet that is by using an edible coating. Surimi can be used as a protein-based edible coating because they have superior inhibitory and mechanical properties compared to the polysaccharides based material. Surimi can be made from freshwater tilapia (Oreochromis sp.) fish. The experimental design used was Completely Randomized Design (CRD) with five treatments of surimi (0 gr, 2 gr, 4 gr, 6 gr, 8 gr) with four replications. The results showed that Pangasius sp. fillets with an edible coating 8 gr surimi have the highest value in the organoleptic test. The pH testing on Pangasius sp. fillets with edible coating 2 gr, 4 gr, 6 gr, and 8 gr surimi from the 0th hour to 18th hour have increased but slower than Pangasius sp. fillets without edible coating surimi. The best value of Total Plate Count (TPC) test is in edible coating 6 gr and 8 gr surimi as it is in accordance with SNI 2696:2013 at room temperature storage until the 18th hours.