Pengaruh Substitusi Tepung Ubi Ungu dan Lama Penyimpanan Terhadap Kadar Air dan Jumlah Total Mikrobia Pada Bolu Kukus

Sponge cake is a product made from wheat flour. Wheat flour consumption tends to increase every year, therefore it needs to reduce the dependence on wheat flour consumption by utilizing the purple sweet potato that is converted into flour. Purple sweet potato flour rich in antioxidant, low glycemic index and hygroscopic that can affect the water content and the total microbial count. The purpose of this study to determine the effect of purple sweet potato flour substitution and length storage with water content and total microbial count in the sponge cake. The design of this study was a experimental method with completely randomized and factorial design. Variations substitution of purple sweet potato flour were 0%, 15%, 30% and 45%. Variations of storage time were 0 hours, 24 hours and 48 hours. The water content was tested by thermogravimetry method and the total microbial count were tested with TPC method. The water content and the total microbial count were analyzed using a Kruskal-Wallis and GLM-Univariate. Differences in the results were analyzed using Duncan test at 5% level. The results of the research show that the lowest water content of sponge cake on 15% purple sweet potato flour substitution (23,08%), while the lowest total microbial count of spange cake was on 15% substitution (2,86x106 cfu /ml). Based on the length of storage, the lowest water content was on 48 hours of storage time (23,64%), while the lowest total microbial count was on 0 hours of storage time (1,6x105 cfu/ml). There was the effect of purple sweet potato flour substitution with water content, while there was no effect of length storage on water content. There was no effect of purple sweet potato flour substitution on the total microbial count. However, there was the effect of storage time on the total microbial count on the sponge cake

Gut microbiota in HIV-pneumonia patients is related to peripheral CD4 counts, lung microbiota, and in vitro macrophage dysfunction.

Pneumonia is common and frequently fatal in HIV-infected patients, due to rampant, systemic inflammation and failure to control microbial infection. While airway microbiota composition is related to local inflammatory response, gut microbiota has been shown to correlate with the degree of peripheral immune activation (IL6 and IP10 expression) in HIV-infected patients. We thus hypothesized that both airway and gut microbiota are perturbed in HIV-infected pneumonia patients, that the gut microbiota is related to peripheral CD4+ cell counts, and that its associated products differentially program immune cell populations necessary for controlling microbial infection in CD4-high and CD4-low patients. To assess these relationships, paired bronchoalveolar lavage and stool microbiota (bacterial and fungal) from a large cohort of Ugandan, HIV-infected patients with pneumonia were examined, and in vitro tests of the effect of gut microbiome products on macrophage effector phenotypes performed. While lower airway microbiota stratified into three compositionally distinct microbiota as previously described, these were not related to peripheral CD4 cell count. In contrast, variation in gut microbiota composition significantly related to CD4 cell count, lung microbiota composition, and patient mortality. Compared with patients with high CD4+ cell counts, those with low counts possessed more compositionally similar airway and gut microbiota, evidence of microbial translocation, and their associated gut microbiome products reduced macrophage activation and IL-10 expression and increased IL-1β expression in vitro. These findings suggest that the gut microbiome is related to CD4 status and plays a key role in modulating macrophage function, critical to microbial control in HIV-infected patients with pneumonia

The safety of ready-to-eat meals under different consumer handling conditions : a thesis presented in partial fulfilment of the requirements for the degree of Master in Food Technology at Massey University, Manawatū, New Zealand

Microbial count is an important index to measure the safety status of a food. This trial aimed to determine the safety of eight meals (four meats and four vegetarians) by using the agar plate counting method to measure the populations of total bacteria and specific pathogenic microorganisms during four day’ abusing. The results showed that chicken & lemon sauce, pork & cranberry loaf and lasagne veg can be considered as acceptable after a series of handling steps including heating and holding in different environments. BBQ beef, quiche golden and pie rice & vegetable were all marginal for the microbial load before heating, but afterwards all of them were acceptable. Casserole chickpea and hot pot sausage were in marginal for the microbial load by the end of trial

Kadar Air dan Total Mikroba pada Daging Sapi di Tempat Pemotongan Hewan (Tph) Bandar Lampung

The aim of this research was: 1) to determine the water content of the meat in Bandar Lapung abattoirs; 2) to determine the microbial quality of the meat in Bandar Lampung abattoirs. The research was conducted at March 2014 continously from Bandar Lampung abattoirs. The analysis of the water content was conducted in Laboratorium Nutrisi Ternak, Jurusan Peternakan while the analysis of the microbial quality conducted in Laboratorium Penguji Balai Veteriner Lampung. The method of research was survey. The obtain data was analyzed by using the descriptive quantitative analysis.The analysis shows that water content of the meat in Mrs. Mul\u27s abattoir were 71,92% and 71,55%. The total microbial count were 0,67 x105 CFU/g and 1,2 x105 CFU/g. The water content of the meat in H. Bustomi\u27s abattoir were 74,84% and 74,43%. The total microbial count were 0,46x105 CFU/g and 5,9 x105 CFU/g. The water content of the meat in H. Udin\u27s abattoir were 74,24% and 73,14%. The total microbial count were 4,9x 105 CFU/g and 0,088x105 CFU/g. The water content of the meat in Mr. Ampan\u27s abattoir were 72,22% dan 72,65%. The total microbial count were 4,4x105 CFU/g and 0,075x105 CFU/g. Based on the result, it was concluded that the meat from Bandar Lampung abattoirs were still proper for consumption

Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus

Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources. Samples of fresh H. niloticus were bought, cut into chunks while extract juice from pepper, ginger rhizomes, garlic, onion bulb were used as sources of spices. Samples of fish were divided randomly into five (5) batches dipped into spice extract juices for 10 minutes drained and smoked with common firewood. Treatment without spice extract juice served as control. Each batch of fish was smoked for 7 hours on a drum-made smoking kiln products were individually packaged in polythene bag stored at room temperature and used for sensory evaluation and microbial analysis. Results of the sensory evaluation indicated that there was significant difference (P0.05) in the microbial analysis. The garlic juice extract had the longest storage period with minimum total plate and mould count after 8 week

Electrochemical detection device

A standard pH reference electrode and a platinum cathodic electrode are positioned in a container with suitable nutrient medium for microbial growth plus the sample to be tested. The two electrodes are connected to electronic circuitry including an up/down counter whicn counts up for the first 80 minutes after a test has initiated. Then the potential between the two electrodes is tracked by the electronic circuitry and after there is a change of 10 mv a signal is sent to the up/down counter to cause it to reverse its count. When there is a additional 20 mv change in the potential between the two electrodes another signal is sent to the up/down counter, signalling it to stop. The resulting count on the counter is equal to the length of time for the inoculum to begin the production of measurable amounts of H2 after inoculation

Examining the Presence of Cronobacter spp. in Ready-to-eat Edible Insects

Edible insects present a potential solution to increasing global food insecurity. However, there is limited research on the microbial hazards they may pose. These include opportunistic pathogens like Cronobacter spp. (formerly Enterobacter sakazakii). In this study, nine types of ready-to-eat edible insect products purchased in the UK were examined for their microbial load (total aerobic count, total Enterobacteriaceae count), and screened for the presence of Cronobacter sakazakii(C. sakazakii) by selective enrichment and plating on chromogenic agar. While microbial load was generally low, presumptive Cronobacter spp. were detected in five of the edible insect products. Four of the isolates were identified as C. sakazakii, using the Remel RapID ONE biochemical test kit. Genotypic characterisation of the isolates by ITS-PCR, however, demonstrated that the isolates may be other species of Cronobacter instead. Further studies into understanding microbial hazards linked to edible insects for human consumption are required

Transkingdom Networks: A Systems Biology Approach to Identify Causal Members of Host-Microbiota Interactions

Improvements in sequencing technologies and reduced experimental costs have resulted in a vast number of studies generating high-throughput data. Although the number of methods to analyze these "omics" data has also increased, computational complexity and lack of documentation hinder researchers from analyzing their high-throughput data to its true potential. In this chapter we detail our data-driven, transkingdom network (TransNet) analysis protocol to integrate and interrogate multi-omics data. This systems biology approach has allowed us to successfully identify important causal relationships between different taxonomic kingdoms (e.g. mammals and microbes) using diverse types of data