Prevention of Staphylococcus aureus Contamination on Animal Products Using Indonesian Natural Products

Foodborne transmission of pathogenic microorganisms has been recognized as an important hazard. One of foodborne pathogens that was well known for 30 years, that associated with animals, have presented as illness-causing agents in humans, is Staphylococcus aureus. S. aureus is a bacterium that produces enterotoxin, causing poisoning to humans. These bacteria are found in foods that contain high protein such as sausage, eggs, meat, beef, poultry products, and milk products. S. aureus is a Gram-positive bacterium that is an indicator of contamination from the worker and tools. S. aureus contamination on raw animal products such as eggs, raw beef, and poultry products also milks in Indonesia has been reported by many researchers. Indonesia is a tropical country that has high humidity, heavy rain, and two seasons (dry and wet) that contribute to S. aureus contamination especially in animal products. Furthermore, poor postmortem handling on animal products also causes the contamination. Preventive methods are needed for food processing and food storage especially for animal products in Indonesia. This chapter in this book explains the contamination of S. aureus in animal products in Indonesia and the preventive methods used in Indonesia to reduce the contamination. Plant extracts, herbs, spices, bacteriocins, and lactic acid bacteria have been widely used in food processing in Indonesia that proved as biopreservatives for animal products

Strategi Kebijakan Impor Sapi Berbasis Manajemen Risiko di Masa Pandemi

This study aims to analyze potential risks and risk mitigation in the company's supply chain to minimize the company's potential losses and develop a policy strategy for importing feeder cattle during the COVID-19 pandemic as a framework (blueprint) for company readiness in the future as well as in handling food security, especially to meet the domestic demand for beef, which is currently only able to meet 70% of the total demand. In the early stages of the research, the House of Risk (HOR) method is employed to identify risk variables (risk events and risk agents) and risk mitigation. The results obtained from the risk analysis are used to develop corporate policy strategies. The results of the ANP-BOCR analysis show that the policy strategy that is set as the highest priority is the improvement and enhancement of operation and production processes (PPOP). The alternative policy strategy with the lowest priority is implementing a Go-Public (KGP) policy. Improvement and enhancement of operation and production processes carried out in the company include: 1) application of complete feed; 2) production efficiency and mechanization; and 3) implementation of Internet of Things (IoT) and Digitalization. The results of the Rater Agreement (W) show that all respondents (experts) have a fairly high agreement on the priority of the policy strategy set, with Kendall's W coefficient value of 0.5.   Keywords: analytic network process, BOCR, Covid-19, house of ris

Application of Plantaricin as an Antimicrobial Substrate in the Milking Process to Maintain Milk Quality in Smallholder Dairy Farm

Pathogenic bacterial contamination found in fresh cow's milk can be caused by poor milking management. This traditional milking process allows the milk to be contaminated from bacteria and dirt. Dyeing dairy cows using a commercial antiseptic is a common measure that can be done to prevent mastitis. Nipple immersion can be done after milking using synthetic antiseptic agents such as povidone iodine and chlorine. However, the use of synthetic antiseptics can actually cause a slight irritation and allergic effect and leave a residue. Therefore, it is hoped that the use of natural-based antiseptics can replace synthetic antiseptics. One of the natural based antiseptics that can be used is bacteriocin. This research aimed to analyze the application of the plantaricin IIA-1A5 as a substitute for synthetic antibacterial for teat dipping before milking namely microbiological tests, physicochemical tests, and pH measurements. The study was conducted using a randomized block design (RBD) with three replications. The treatment design consisted of control (without immersion), plantaricin 0.0074%, and povidone iodine 0.2%. Results showed application of plantaricin IIA-1A5 as teat dipping before milking can reduce the Total Plate Count, Escherichia coli, and Staphylococcus aureus population. The use of plantaricin IIA-1A5 as teat dipping did not change pH value and physicochemical quality (fat, SNF, lactose, and protein), which is below the Indonesian National Standard (SNI) about fresh milk. This ability is comparable to the iodine group, a synthetic antibacterial widely used by smallholder breeders in Indonesia. It is concluded that plantaricin IIA-1A5 can be used as a substitute for synthetic antibacterial (iodine group) for teat dipping before milking

Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations

Dangke, a dairy product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi Province. Addition of papain in dangke preparation is responsible for the formation of solid texture of dangke. This study was aimed to find optimum conditions (temperature and concentration of papain enzyme) and their effects on physical, chemical, microbiological, and hedonic qualities of dangke. This study consisted of two stages: preparation of papain and dangke production with heating temperatures (70, 80, and 90 °C) and papain treatments (0.2%, 0.3%, and 0.4%). The experiment was conducted in a completely randomized design with a 3 x 3 factorial arrangement with three replicates. The first factor was the processing temperature consisted of 3 levels i.e., 70, 80, and 90 °C.  The second factor was the papain concentration consisted of 3 levels i.e., 0.2%, 0.3%, and 0.4%. The obtained data were evaluated using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test to observe the significances among treatments. Papain and amino acids were characterized using descriptive methods and organoleptic study was performed by non-parametric test (Kruskal-Wallis). The highest protein concentration was found in commercial papain (Merck, 360.63 mg/100 g), while the protein content of papain used in this study was of 323.21 mg/100g. However, these enzymes had similar molecular weight of 19.17 kDa. The optimum condition of dangke preparation was found at heating temperature of 80 °C and 0.3% of papain concentration, resulting in the most desirable characteristics of dangke in terms of chemical, physical, and microbiological properties as well as hedonic evaluation

Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

Probiotic is a group of microorganism, mainly from lactic acid bacteria (LAB), widely used to increase functionality of various foodstuffs, including lamb which was limited by its goaty odor and short life issue. This study aimed to evaluate the characteristic of lamb sausages fermented by either Lactobacillus plantarum IIA-2C12 or L. acidophilus IIA-2B4 isolated from local cattle in Indonesia, and stored for 21 days at low temperature (4oC). Fermented lamb sausages were made with the addition of L. plantarum IIA-2C12 and L. acidophilus IIA-2B4 with three replications. The result showed that pH value, protein, and cholesterol contents of the sausages with addition of L. acidophilus IIA-2B4 were higher (P<0.05) than that of L. plantarum IIA-2C12. Meanwhile, the sausage fermented with L. plantarum IIA-2C12 had higher titratable acid (TA) value, texture, and the content of fat, carbohydrate, tyrosine, lysine, myristoleic (C14:1), pentadecanoic (C15:0), heneicosanoic (C21:0) and cis-11-eicosatrienoic (C20:1) as compared to that of  L. acidophilus 2C12-2B4. Final population of LAB in the sausage fermented by L. plantarum IIA-2C12 was also higher than that of L. acidophilus IIA-2B4, yet both can be categorized as a probiotic. The differences between characteristics of the physicochemical traits and microbiological quality of the sausage fermentation associated with the addition of L. plantarum IIA-2C12 or L. acidophilus IIA-2B4. The 21 days of storage at cold temperatures with probiotics addition could extend shelf life and maintain quality of fermented sausage

Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea)

Kefir is made from a kefir seed starter consisting of L kefiri, genus Leuconostoc, Lactococcus, and Acetobacter that grow side by side. The addition of butterfly pea flowers extract to kefir can improve functional properties and sensory. The aim of this study was to investigate the physical characteristic, chemical characteristics, microorganisms, antioxidant activity, and organoleptic properties of cow’s milk kefir with the addition of butterfly pea flowers during storage at refrigerator temperature (1‒4°C). The research analysis used a completely randomized design with a 3x3 factorial pattern with three repetitions. The first factor was the addition of butterfly pea flowers (0%, 3%, and 6%), and the second factor was storage time (0, 3, and 6 days). The physical, chemical, antioxidant activity, and microorganism characteristics were tested using two-factor ANOVA and further tested by the Duncan test. Data on organoleptic properties were analyzed by the nonparametric Kruskal-Wallis and then verified using the Mann-Whitney test. The results showed that during storage the kefir increased the pH value and TAT value and decreased the viscosity and fat content. The inhibition of DPPH and the antioxidant capacity of the addition of butterfly pea flowers extract increased and decreased with the length of storage. Lactic acid bacteria (LAB) and the yeast did not change. Sensory hedonic test panelists prefer the color and aroma of kefir with the addition of telang flower extract. Sensory test of hedonic quality with the best characteristics, namely the addition of 6% butterfly pea flowers extract.   Keywords: butterfly pea extract, kefir, storage organolepti

Lipid oxidation and antimicrobial activity of cooked beef patties as influenced by leaf extracts of “Cemba” (Albizia lebbeckoides [DC.] Benth)

Cemba (Albizia lebbeckoides [DC.] Benth.) leaf extract (CLE) was evaluated for some physical properties, antioxidant and antimicrobial activities incorporated into beef patties during cold storage. Four Formulation employed were control, butylated hydroxytoluene (BHT) 0.01, CLE 0.5, and CLE 1% (w/w). The variables measured were proximate composition, cooking parameters, pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total. The data were analyzed using ANOVA one factor for proximate and cooking parameters, and ANOVA with factorial 4x5 for pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total and continued with Tukey test. The results of the study showed that the addition of the CLE did not affect the proximate composition and cooking parameters of the patties. The cooked beef patties with 1% CLE showed significantly lower (P<0.05) for TBARS value, pH, bacterial total (mesophilic and psychrophilic) compared to 0.5% CLE and controls. The total phenolic content, antioxidant capacity, scavenging activity of CLE 1 % were significantly higher (P<0.05) than 0.5% CLE and controls during the cold storage period (0, 7, 14, 21, and 28 days). Addition of both 0.5 and 1% CLE in cooked beef patty reduced bacteria total. The addition of 1% CLE had equivalent to BHT 0.01% effect in retarding lipid oxidation. In conclusion, the CLE 1% was effective to retard lipid oxidation and inhibit bacteria growth of cooked beef patties

Efektivitas Konsentrat Papain Bubuk, Getah Pepaya Segar, dan Papain Komersial sebagai Koagulan dalam Pembuatan Dangke

&nbsp; Dangke is a milk-based dish in which the papain coagulates casein. This study aims to test the effectiveness of powdered papain concentrate, fresh papaya sap, and commercial papain as a coagulant agent in the dangke preparation with three additional levels of enzyme activity in each type of papain. The resulting dangke was tested physically, chemically, and organoleptically to determine the type of papain and the enzyme's activity level most effectively as a coagulant. The three enzyme activity levels used were 217.14, 434,29, and 651.44 AU/mg with a heating temperature of 100.16°C. The experiment used a randomized group design factorial pattern with three replications. Testing on the physical properties of the two types of papain showed results that did not differ significantly (P&gt;0.05) for the whey weight but differed significantly for the yield. The results of the chemical properties test showed significantly different results (P&lt;0.05) on the protein level. Based on hedonic quality tests, the dangke that is liked was chewy in texture, white in color, predominantly milky, has a distinctive dangke taste, and does not taste bitter. The hedonic quality on Anova test indicated a significantly different result (P&lt;0.05) for all tested parameters. The best papain as a coagulant in dangke making was fresh sap papain and freeze-dried papain with the addition of the lowest level of enzyme activity, or level one. &nbsp; Keywords: coagulant, dangke, enzyme activity, organoleptic, papai

Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage

The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt supplemented with roselle flower extract (Hibiscus sabdariffa L) during cold storage. The experiment used treatment for types of yogurt as follows: cow’s milk probiotic yogurt + roselle, goat’s milk probiotic yogurt + roselle, cow’s milk yogurt, and goat’s milk yogurt. The yogurt was stored in cold storage and evaluated the quality and antioxidant activity variables on days 0, 3, 6, 9, 12, and 15th. The results showed that there were interaction (P&lt;0.05) between types of yogurt and storage time on pH value and total lactic acid bacteria (LAB), but no interaction effect on viscosity. The types of yogurt significantly affected (P&lt;0.05) aw, total titrable acid (TTA), total phenolic content, and antioxidant activity. Cow’s milk probiotic yogurt + roselle and goat’s milk probiotic yogurt + roselle were the best yogurt that contributed to a good quality and high antioxidant activity up to 15 d at cold storage

Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside mea