Total Plate Count Value Research Articles

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<0.05) on organoleptic quality and TBA value, but no real effect (P>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).

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

The effect of storage temperature on the quality of natural flavor paste products from white shrimp (Penaeus indicus) by-product

Abstract Diversification of by-products from the shrimp industry into paste-shaped flavorings is expected to increase the economic value of the waste. Pasta is a semi dry product that is suitable for use as a flavoring product. The purpose of this study was to determine the sensory, microbiological, and proximate content as well as the influence of the difference in storage temperature of natural flavor paste products from the by-products of white shrimp processing. This study used the Complete Randomized Design trial design method with three treatments and three repeats. The treatment provided is storage at chilling temperature (5-10°C), room temperature (20-25°C), and incubation temperature (30-35°C). The main parameters in this study consist of testing TPC (Total Plate Count) and hedonic values (including appearance, aroma, texture, and taste), while the supporting parameters are proximate testing (protein, fat, and water). The data analysis used was a 2-factor fingerprint test (ANOVA) and to find out the best treatment was done with Tukey’s follow-up test. Based on the results of the study showed that different storage temperature treatments gave a noticeable difference (p < 0.05) in TPC, hedonic and proximate values. Chilling storage temperature treatment of 5-10°C (P1) is the best temperature treatment in maintaining the quality of flavor paste products.

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.

Isolasi Dan Identifikasi Bakteri Escherichia coli, Klebsiella sp., Dan Staphylococcus aureus Pada Ambing dan Susu Kambing Peranakan Etawa

A disease that is usually found in etawa crossbreed goats is mastitis. Mastitis can be caused by Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus bacteria. This study aims to isolate and identify Escherichia coli, Klebsiella sp, and Staphylococcus aureus bacteria found in the mammary of etawa crossbreed goats and determine the level of bacterial colonization of Escherichia coli, Klebsiella Sp., and Staphylococcus aureus in the milk of etawa crossbreed goats calculated using the Total Plate Count (TPC) test. The samples used in this study were mammary swabs and milk from 6 PE goats. Isolation and identification of bacteria in the mammary were carried out by planting samples on differential and selective media, Gram staining, and biochemical tests. Calculation of bacterial colonies in PE goat milk used by TPC test. The results of this study indicated that Escherichia coli and Staphylococcus aureus were successfully isolated and identified from 6 PE goat mammary, but Klebsiella sp was only found in 1 PE goat mammary. The TPC value of PE goat milk obtained an average of 2.9x105 and it’s still below the maximum SNI standard for fresh milk, but exceeds the Thai Agricultural Standard for fresh goat's milk, its 2x105 CFU/ml.

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<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.

Physicochemical, Microbiological, and Organoleptic Characteristics of IPB D1 Braised (Ungkep) Chicken at Different Storage Temperature and Different Storage Time

Braised (Ungkep) chicken is one of the varieties of processed IPB D1 chicken that can be produced to increase consumer acceptance. The aim of this research was to analyze the physicochemical, microbiological and organoleptic characteristics of IPB-D1 braised chicken at refrigerator and freezertemperatures with storage times of 0, 7, and 14 days. A factorial completely randomized design was used in this study. The pH value and Total Plate Count (TPC) were significantly influenced by storage time (P<0.05). The storage temperature factor and the interaction between temperature and storage time did not have a significant effect on all variables. The TPC value up to the 14th day was still below the maximum limit, therefore it was still safe to consume.

Subclinical Mastitis Prevalence of Dairy Goat Smallholder Farm and Total Plate Count of the Milk

Subclinical mastitis is an inflammatory condition of the mammary gland without visible symptoms in dairy livestock. The subclinical mastitis should be detected periodically in every farm. This study aimed to determine the prevalence of subclinical mastitis in dairy goats on smallholder farms, followed by calculating the goat milk's total plate count (TPC) and pH value. Risk factors thought to cause subclinical mastitis on that farm are traditional livestock rearing techniques and land area that exceeds livestock capacity. The method used was a survey at a smallholder farm and laboratory analysis for the milk quality as a case study of a goat farm in Padang City, West Sumatra, Indonesia. The farm kept 118 goats from different breeds: Ettawa breeders, Sapera, Anglo Nubian, Anglo Sapera, and Anglo Saperaboer. Eighteen dairy goats were in the lactation period in June-July 2023. The results of subclinical mastitis examination of dairy goats were categorized as negative (-), positive 1 (+), positive 2 (++), and positive 3 (+++). The results showed that the prevalence of subclinical mastitis on that farm was 66.7%. Furthermore, milk TPC values (CFU/ml) were 3.1x105 (-), 5.6x106 (+), 9.9x106 (++), and 1.5x107 (+++). The pH values of the milk ranged from about 6.9 to 7.1. In conclusion, there was a high prevalence of subclinical mastitis on the farm. As such, the TPC and pH values were above the Indonesian National Standard for fresh milk quality.

Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology.

The work aims to optimize the process of cold plasma for fresh-cut kiwifruit. The effects of discharge times, treatment voltages, and slice thickness as well as the interaction between them were investigated. Factor analysis was used to screen out the characteristic indices of fresh-cut kiwifruit. Design-Expert software was used to design three-factor response surface tests and find the optimal parameters. The results revealed that the quality indices of fresh-cut kiwifruit were the color difference, brittleness, and solid-acid ratio, the established binomial regression equations were significant (P < 0.05). At the optimal level: 26 kV treatment voltage, 120 s discharge times, and 10 mm slice thickness, the optimized test values for the color difference, brittleness, solid-acid ratio and decreased logarithm value of total plate count were 2.25, 128.96 g·s, 18.03 and 2.30 lg(CFU·g-1), respectively. Cold plasma could significantly improve the inactivation of bacteria in fresh-cut kiwifruit.

Analisis Total Plate Count (TPC) Dan pH Pada Ikan Mujair (Oreochromis mossambicus) Dengan Perbedaan Suhu Dan Lama Penyimpanan

This research aims to determine the effect of quantitative differences in temperature and storage time on physical changes, TPC values and pH in fresh tilapia fish (Oreochromis mossambicus). The analytical method used is quantitative descriptive analysis. The results showed that the physical characteristics changed in terms of color, texture and aroma with temperature and storage time. The TPC value results were obtained at a temperature of 0 with a storage period of 0 hours, 24 hours, and 48 hours, namely 9.6 x 104 colonies /mL, 9.5 x 104 colonies /mL and 9.4 x 104 colonies/mL. The results of the TPC value were obtained at a temperature of 5 with a storage duration of 0 hours, 24 hours, and 48 hours, namely 9.8 x 104 colonies/mL, 9.7 x 104 colonies/mL and 9.6 x 104 colonies/mL. The TPC value results were obtained at a temperature of 27 with a storage period of 0 hours, 24 hours, and 48 hours, namely 9.9 x 104 colonies/mL, 14.3 x 104 colonies / ml and 18.8 x 104 colonies/mL. The pH value is obtained at a temperature of 0 with a storage duration of 0 hours, 24 hours, and 48 hours, namely 7.1, 7.2 and 7.3. The pH value is obtained at a temperature of 5 with a storage period of 0 hours, 24 hours, and 48 hours, namely 7.1, 7.7 and 7.8. The pH value is obtained at a temperature of 27 with a storage period of 0 hours, 24 hours, and 48 hours, namely 7.2, 5.7 and 5.6. Based on the results of the research conducted, it can be concluded that the treatment of storage temperature and storage duration can affect physical characteristics, Total Plate Count (TPC) value and pH value in tilapia which shows the quality of freshness of the fish.

Mutu fillet ikan nila (Oreochromis niloticus) pada fase post mortem dengan pengawet dari ekstrak biji picung (Pangium edule Reinw) pada penyimpanan suhu dingin

Tilapia fillets are produced to be easier to process and are expected to increase fish consumption. Tilapia fillets with the addition of 60% picung seed extract had a post-mortem phase of 13 days. Picung seeds serve as preservatives because they contain antibacterial alkaloids, flavonoids, and tannins. Therefore, the quality of tilapia fillets with the addition of 60% picung seed extract needs to be studied. This study aimed to determine the quality of tilapia fillets during the post-mortem phase. ilapia fillets soaked in picung seed extract 60% for 30 minutes and stored at cold temperatures. Tilapia fillet quality parameters include pH, Total Plate Count (TPC), Total Volatile Base (TVB), and organoleptic Test (appearance, smell, and texture). Observations were conducted in the pre-rigor phase (1st day), rigor mortis (6th day), early post-rigor (10th day), and late (13th day). Data analysis was done by complete randomized design. The pH of the tilapia fillet in the pre-rigor to post-rigor phase is 6.34-6.45. The value indicates that the fillet is still of good quality. Based on TPC and TVB values, tilapia fillets have good quality until the sixth day (rigor mortis). TPC value in that phase is smaller than 5 x 10-5, 1.54 x 10-4 colonies/mL, while the TVB value is 22.24 mg N/100 g smaller than the standard (30 mg N/100 g). The parameters of appearance, smell, and texture have a value of more than 7 in the rigor mortis phase. The organoleptic value showed that tilapia fillets were of good quality until the rigor mortis phase for six days. Tilapia fillets have good quality until the rigor mortis phase based on SNI 2729: 2013). Such tilapia fillets have a shelf life and can be consumed until the sixth day.

Application of durian rind smoke powder to preserve chicken meatballs at room temperature

Smoke powder is a natural alternative to artificial preservatives for extending the shelf life of food products. This study assessed the use of smoke powder derived from durian rinds as a preservative for chicken meatballs. Durian rinds were pyrolyzed at 300 °C (T1), 340 °C (T2), and 380 °C (T3) to produce liquid smoke. After filtration to separate the remaining carbon, the resulting liquid smoke was purified by distillation at 190 °C and then converted into a smoke powder through the addition of maltodextrin and spray drying. The feasibility of smoke powder as a preservative for chicken meatballs was tested using total volatile base (TVB), total plate count (TPC), pH, and most probable number (MPN) tests for Escherichia coli. The findings demonstrated an upward trend in TVB, TPC, and MPN values over the storage duration. The TVB and TPC tests revealed that meatballs preserved with T3 smoke powder retained acceptable quality upon 64 h of storage. The MPN value of the T3 sample showed that E. coli bacterial contamination could still be tolerated up to 68 h of storage.

The Effect of Different in Liquid Egg Yolk Storage Temperature on Physical, Chemical, Microbiological and Functional Properties

The research objective was to determine the effect of differences in liquid egg yolk storage temperature on physical, chemical and functional properties. This research was conducted for 6 (six) months at the Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Semarang. The materials used were 500 eggs, and plastic packing. The equipment used in this study were: egg tray, knife, filter, mixer, container. stainless steel, steam pasteurization equipment, plastic packaging, refrigerator, pH. The experimental design was completely randomized in one direction pattern, with the treatment factor being the storage temperature. The applied treatments were as follows: P2: Storage at chiller temperature (5°C), P3: Storage at refrigerator temperature (10°C), and P4: Storage at freezer temperature (-18°). The treatment was repeated 5 times. Observations were made on fresh conditions, storage time of 14 days and storage time of 28 days. The variables observed were pH,, TPC (total plate count), viscosity, and fat content (%). The data obtained were analyzed using analysis of variance, if there were differences due to the treatment, it was continued with the DMRT test, with a significance value of 5% using SAS software version 9.2. The results showed that there were significant differences in the average values of pH, TPC, viscosity and fat content in both storage for 14 days and 28 days. The lower the storage temperature, the higher the pH value and fat content but the lower the TPC value and viscosity.

QUALITY OF SHRIMP CRACKERS WITH ADDITIONAL INGREDIENTS OF BLUE SWIMMING CRAB (Portunus pelagicus) WASTE PRODUCT, LEMI

The purpose of this study was to determine the difference in the quality of crabs from the addition of crab mustard in the manufacture of shrimp crackers, increasing the usefulness of crab mustard which are generally discarded and can be used as processed cracker products. The use of crab mustard in this study as an additional ingredient in the manufacture of shrimp crackers. Quality parameters in the form of nutritional composition include: protein, fat, carbohydrate, water and ash, organoleptic test (texture, taste, smell and color) and Total Plate Count (TPC). Experimental method, analysis of data by F test on product quality with 5 treatment composition comparisons: flour, mustard and shrimp meat, namely: L (50%: 50%:0%); A (50% : 37.5% : 12.5%); B (50% : 25% : 25%); C (50% : 12.5% : 37.5%); U (50% : 0% : 50%), each treatment had 3 replications. The results of proximate analysis (protein, fat, carbohydrates, water and ash), organoleptic test showed a very significant difference (P&lt;0.01) between treatments, but for TPC there was no significant difference (P&gt;0.05). The best nutritional composition in treatment C. The best organoleptic test results in treatment C. The best TPC value in treatment A.

Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water

Ready-to-eat jellyfish production is restricted by the high aluminum residue and unable use of thermal sterilization. In this study, the combined dealumination and sterilization by slightly acidic electrolyzed water (SAEW) were used to produce ready-to-eat jellyfish. The optimal aluminum removal amount reaching 120.17 mg/kg was obtained after response surface analysis. Structure observation through optical microscope after Masson staining and scanning electron microscope showed that the microstructure of jellyfish was not destroyed after SAEW treatment. The increase of total plate count (TPC) and pH value during storage was significantly inhibited by SAEW, while the other properties did not changed significantly. Staphylococcus, especially Staphylococcus epidermidis was dominant in the ready-to-eat jellyfish and many spoilage bacteria were inhibited by SAEW. The correlation network maps showed that Pseudomonas and Shewanella contributed most to the increase of TPC and pH value in the control group, while the correlated microbial genera mainly changed to Acinetobacter, Cutibacterium, and Pseudomonas after SAEW treatment, resulting in the decrease of hardness and chewiness of ready-to-eat jellyfish during storage. The inhibited Pseudomonas contributed most to the decrease of TPC and pH value after SAEW treatment. This study provides a novel technology of dealumination and sterilization for ready-to-eat jellyfish.

Improving Characteristics of Frozen Yogurt enriched with loquat leaves extract

Frozen yogurt is a fermented frozen dairy dessert that blends the physical qualities of ice cream with the sensory and nutritional benefits of fermented milk items. In this study, the formulation of frozen yogurt was enriched with 1% loquat leaves extracted using 30, 70 and 90% ethanol. The final product was evaluated for physical characteristics (pH, total acidity, melting rate and, color), total phenolic content, microbiological analysis, and sensory evaluation. The obtained results illustrated that; 90% leaves extract has the highest flavonoids content (1.023 mg QE/g). The major phenolic compound was the pyrogallol was observed with 70% ethanol extract. The results showed that, all supplemented frozen yoghurt samples were effective against all tested microbial strains at the level of all loquat extracts. The lowest MIC values observed with the samples contained 30% ethanol extract loquat at 5.0 μg/μl for Staphylococcus aureus and Escherichia coli. Data also indicated that, the control sample recorded the highest pH value (4.67) and was the fastest in melting. Additionally, the a* values of frozen yogurt with 90% ethanol extract were lower, meanwhile b* values were higher. The same samples had a significant higher amount of total phenolic content by 3.04 times compared with the control sample. The control frozen yogurt registered the highest value of total plate count (30x102cfu/g). The highest score of texture was 9.0 and 8.95 for frozen yogurt enriched at the level of 90 and 70% ethanol extracts .

Optimisation of liquid smoke from water hyacinth (Eichhornia crassipes (Mart.) Solms) to preserve eels (Sybranchus bengalensis Mcclell)

Antibacterials and antioxidants are important properties of liquid smoke due to the acid, phenol, and carbonyl contents, especially for fish preservation, where these additives help in quality maintenance and shelf life extension of fishery products. Therefore, this study aimed to observe the optimisation of steaming and storage time in the liquid smoke preservation on eels. These animals were soaked with water hyacinth liquid smoke, where 35 mL of the solution was used to drench 50 g of eels at 30% concentrations. The liquid smoke used in this study was re-distilled to separate the polycyclic aromatic hydrocarbons (PAH) from the liquid smoke. The data obtained from these tests were analysed using the Response Surface Methodology (RSM), while the total plate count (TPC) and total volatile bases (TVB) were used as response variables. The results were in line with the Indonesian National Standard (SNI) No. 2725.1:2009 regarding the maximum limit for smoked eels’ TPC, where the values ranged between 2×104 - 2×105 CFU/g. The model parameters were also obtained by observing the surface regression of the TPC response with an R2 value of 87.0%. According to SNI No. 2354.8.2009 (BSN, 2009b), the TVB analysis indicated the range of values between 2.530-3.998 mg N/100 g, at approximately 140 hrs (6 days). This showed that temperature and time affected the acquisition of the TVB test by 61.6%. Therefore, the water hyacinth liquid smoke was recommended as an eels preservative based on the TPC and TVB values obtained.

Physicochemical properties, microbial loads and shelf life prediction of solar dried mango (Mangifera indica) and pineapple (Ananas comosus) in Tanzania

Solar drying seems to be a feasible technique for preserving and extending the shelf life of perishable fruits all year round in developing nations like Tanzania. However, there have only been a few studies on the effect of solar drying on the microbiological load and shelf-life stability of dried fruits. The purpose of this study was to examine the effects of solar drying techniques on the physicochemical properties, microbial loads, and shelf life of dried mango and pineapple. Fruits were properly cleaned, peeled, cut into 5 mm-thick slices, and dried in cabinet mixed-mode and tunnel dryers for 3 and 2 days respectively. The dried samples were packaged in high- and low-density polyethylene bags and stored at 28 °C for six months before being analyzed for moisture, aw, pH, and total bacterial and fungal loads using standard methods. Shelf life was predicted by kinetic reaction and regression analysis methods. Tunnel-dried samples had significantly (p < 0.05) lower moisture (14.0 ± 0.00–15.1 ± 0.36 g/100 g), water activity (0.45 ± 0.1–0.47 ± 0.01), pH (3.5 ± 0.15–3.6 ± 0.17), total plate count (TPC) (3.4 ± 0.09 log10 CFU g−1) and fungal loads (3.0 ± 0.1–3.1 ± 0.1 log10 CFU g−1) than cabinet-dried samples with higher values. The TPC values in all samples were below the maximum allowable limits (5 log10 CFU g−1), but the fungal loads were slightly above the limits (3 log10 CFU g−1). There were no coliforms in any of the samples. Additionally, shelf lives of 38.2–41.5 and 33.2–34.6 months were predicted for tunnel-dried and cabinet-dried samples respectively in terms of microbiological stability. Solar drying improves the physicochemical qualities, reduces microbial load, and extends the shelf life of dried fruits; hence, its application for fruit preservation combined with further studies to establish drying and storage conditions that would reduce the fungal loads to safe lower levels are recommended.

Microbial quality assessment of dried anchovy fish sold in Puducherry, India

Dried anchovy fish is a popular and widely consumed seafood product in Puducherry, India. However, its microbial quality and safety are of concern due to the potential risks of foodborne illnesses. Microbial deterioration of fish can lead to foodborne illnesses, which may cause multi-drug resistance in the long run. This study aims to evaluate the microbiological quality of dried anchovy fish sold in Puducherry, India. Three microbiological parameters were considered: Total Coliform Count (TCC), Total Plate Count (TPC), and Yeast and Mold Count. The average TPC value of the study was around 2.11±0.51x108, which indicates that all of the tested samples have poor microbial quality. The coliform count ranges from 512 to 28,489 and the Yeast and Mold count ranges from 1.78×104 to 2.89×104. Moreover, all the tested dried fish samples are heavily loaded with bacteria. The study concludes that dried anchovy fish samples were prone to microbial contamination, which can be reduced by improving hygiene practices during harvesting and processing. The findings of the study can be useful for policymakers and stakeholders to implement appropriate measures to ensure food safety and security.

Karakteristik dan Kualitas Daging Sapi di Rumah Potong Hewan (RPH) Kota Ternate

The present study aimed at analyzing the weight of beef cattle meat at different ages, the carcass and percentage of the carcass of beef cattle using the Schoorl prediction formula and scale measurement, as well as examining the quality of beef cattle meat from the slaughterhouse. The samples were taken from 16 beef cattle. The quality of the meat was observed on the parts of leg, breast, and chuck of the cattle that were stored at the temperature of -20°C. The observation on the quality of the meat was carried out to find out the Total Plate Count (TPC), Water-holding Capacity (WHC), cooking shrinkage, and the pH of the meat. The results showed that samples from the 16 beef cattle consist of Ongole grade cattle and Balinese cattle within the age range of 3 - 6 years old. The weight of the beef cattle predicted with the Schoorl formula ranged from 222,84 to 298,50 kg, whilst the weight on the scale measurement basis indicated a range between 134,83 and 195,60 kg. The statistical analyses showed a significant difference (P0.05) between the carcass percentage calculated from the Schoorl prediction formula and from the scale measurement with a deviation of 12,340%. Yet, the TPC values showed an insignificant difference among the 16 beef cattle. Further, the quality of meat parts had an interaction with the length of storing in association with the cooking shrinkage of the beef cattle meat.Keywords: beef cattle weight, carcass, cooking shrinkage