PENGARUH SUBSTITUSI BONGGOL PISANG (MUSA PARADISIACA) DAN PERENDAMAN KITOSAN TERHADAP KANDUNGAN GIZI DAN MUTU TEMPE

The present study was to evaluate nutrition of tempeh made from banana tuber as soybean substituted. The soy beans and banana tuber were soak in 2% of chitosan as preservative before being mixed. Three formulations of soybean and banana tuber mixture: 70%+30% (TB1); 60%+40% (TB2) and 50%+50% (TB3), were established. For each formulations the parameter were evaluated: water content, ash, protein, fat, carbohydrate, fiber and pH. The result of three formulas analysis will compare with the control (100% soybeans). The water content from three formulas were under Indonesia’s National Standard for tempeh (3144:2015), it was more than 65%. The substitution soybean with banana tuber was not influence of ash content compared with the control. Otherwise the protein were decrease in the three formulas. The lowest percentage of fat is showed in TB3. The best carbohydrate result was obtained in TB3. The highest percentage of fiber was obtained in TB3. The pH was decreased in three formulas. In the Least Significant Difference (LSD) analysis, substitute of soybeans with banana tuber and 2% chitosan treatment were influence the water content, protein, fat, fiber and pH

EVALUATION ON METHODS FOR IDENTIFICATION OF VIBRIO SP.: KAWAKAWA (EUTHYNNUS AFFINIS) BRINING SHREDDED AND CHITOSAN ADDITION AS PRESERVATIVE

The kawakawa (Euthynnus affinis) brine salting that used to make shredded were preservative with salt. Salt addition has aim to inactivate of bacterial contamination. Obviously, bacteria is still capable of growing in kawakawa brine shredding Therefore, in this study chitosan was added as antibacterial in shredded processing. Vibrio sp., is one of common halophilic bacteria found in seafood. If this bacteria is consumed, it can cause serious problems in human health. The objective of this study was to evaluate the factors that affect in identifying Vibrio sp., on kawakawa brine shredding (C), shredded non-chitosan (FC) and shredded contain of chitosan (FC+). The methods evaluated were steps in enriching bacteria, culturing bacterial in selective media and analysing bacterial by API 20E kit. Enriching and incubation periods were needed by halophilic bacteria to adaptation in new environment. It was required to observe the bacteria characteristics' that would be isolated. Bacterial colonies were growth on Thiosulphate citrate bile salt sucrose (TCBS)  were not Vibrio sp., but confirmed as Pseudomonas luteola and Proteus vulgaris based on API 20E analysis. It was showed that TCBS media had some advantages in identifying Vibrio sp. In conclusion, to get the best result in identifying bacteria, at least two  or more methods were used to avoid misidentification

Pengaruh Penambahan Kitosan Terhadap Cemaran Mikrobiologis pada Abon Pindang Tongkol (Euthynnus affinis)

The processing of pindang tongkol becomes floss is a food technology to aim in extending the shelf life. The addition of chitosan inside the floss is to prevent the development of Vibrio sp., Proteus sp. and Pseudomonas sp. These bacteria live in high-salt environments such as brined mackerel product. The aim of this study was to examine the effect of chitosan to the quantity of Vibrio sp., Proteus sp. and Pseudomonas sp. in brined mackerel processing. In this study, were tested on samples of pindang tongkol, pindang floss without chitosan and pindang floss contains of 50 mg of chitosan. The total plate count (TPC) of pindang tongkol was reported to numerus to count (TNTC). TPC of floss without chitosan and floss contains chitosan, were less than 2.5 × 102 colonies/ml (g). This value was qualify to the Indonesian National Standard (SNI) 7690.1:2013 and these result indicate that the processing of brined mackerel into floss and the addition of chitosan can reduce bacterial contamination. Identification of bacteria were using Thiosulfate Citrate Bile Salt Sucrose (TCBS) media, gram staining and API 20E kit. The bacteria from pindang tongkol was identified as Proteus vulgaris, while Pseudomonas luteola was from floss without chitosan. The addition of 50 mg of chitosan in floss was proven to prevent the development of halophilic bacteria such as Vibrio sp., Proteus sp., and Pseudomonas sp.Pengolahan ikan pindang menjadi abon merupakan teknologi pangan bertujuan memperpanjang masa simpan. Penambahan kitosan pada abon berfungsi untuk mencegah berkembangnya bakteri Vibrio sp., Proteus sp., dan Pseudomonas sp. Bakteri-bakteri ini hidup di lingkungan berkadar garam tinggi, seperti pada produk ikan pindang. Tujuan dari penelitian ini adalah untuk menguji efek penambahan kitosan terhadap kuantitas Vibrio sp., Proteus sp., dan Pseudomonas sp. pada olahan ikan pindang tongkol. Pada penelitian ini dilakukan pengujian terhadap sampel ikan pindang tongkol, abon tanpa kitosan dan abon dengan penambahan 50 mg kitosan. Total plate count (TPC) pada ikan pindang dilaporkan terlalu banyak untuk dihitung (TBUD). TPC pada abon tanpa kitosan dan abon berkitosan adalah kurang dari 2,5 × 102 koloni/ml (g). Nilai ini memenuhi Standar Nasional Indonesia (SNI) 7690.1:2013 dan hasil ini menunjukkan bahwa pengolahan ikan pindang tongkol menjadi abon serta penambahan kitosan dapat mengurangi cemaran bakteri. Identifikasi bakteri menggunakan media Thiosulfate Citrate Bile Salt Sucrose (TCBS), pengecatan gram dan kit API 20E. Bakteri yang teridentifikasi pada ikan pindang adalah Proteus vulgaris, sedangkan Pseudomonas luteola teridentifikasi pada abon tanpa kitosan. Penambahan kitosan 50 mg didalam abon terbukti mencegah perkembangan bakteri halofilik seperti Vibrio sp., Proteus sp., dan Pseudomonas sp

Uji angka lempeng total (ALT) pindang tongkol (Euthynnus affinis) di pasar tradisional Kabupaten Klungkung, Bali

Ikan tongkol (Euthynnus affinis) merupakan salah satu ikan yang mudah didapatkan di perairan Bali. Kandungan air dan protein tongkol cukup tinggi sehingga baik bagi media pertumbuhan bakteri. Beragam teknologi pengawetan digunakan untuk memperpanjang daya simpan ikan tongkol, salah satunya melalui teknik pemindangan. Penambahan garam dimaksudkan untuk mengurangi kadar air sehingga menghambat pertumbuhan bakteri. Namun di sisi lain kontaminasi dapat memunculkan permasalahan lain terhadap pencemaran bakteri pada pindang. Tujuan dari penelitian ini, untuk mengetahui tingkat pencemaran bakteri pada pindang tongkol (Euthynnus affinis) melalui uji Angka Lempeng Total (ALT). Lima belas sampel diambil dari 5 pedagang pindang di pasar Inpres Kabupaten Klungkung. Metode penelitian yang digunakan purposive random sampling dengan penjelasan analisis data secara deskriptif. Pengujian cemaran mikroba menggunakan jumlah total bakteri yang tumbuh pada nutrient agar. Pada penelitian ini diperoleh angka lempeng total bakteri terendah 4.2 x 105 CFU/mL dan tertinggi 1.03 x 108 CFU/mL. Hasil tersebut masih di atas standar cemaran mikroba yang dianjurkan pada SNI 2717:2017. Cemaran mikroba dapat disebabkan kontaminasi dari food handler, bahan-bahan yang digunakan dalam pengolahan pindang, lingkungan dan bakteri yang berkembang saat pindang dijual di suhu ruang dan tahan terhadap salinitas. Melalui penelitian ini dapat disimpulkan bahwa perlu pengolahan lebih lanjut untuk mengatasi cemaran mikroba pada pindang agar tidak menimbulkan masalah kesehatan disertai pengawasan terhadap sentra pengolahan pindang di Kabupaten Klungkung

Morfologi Sel-Sel Pulau Langerhans Tikus Putih Sprague Dawley Diabetes Melitus pasca Terapi Fraksi Etil Asetat Sinom Campuran Jeruk Nipis dan Madu

This study aims to determine changes in the morphology, the number, and diameter of Langerhans Islets cells in White Sprague Dawley rats with diabetes mellitus after treatment of ethyl acetate fraction synom lime and honey mixture. This study is an experimental study which divided into 5 groups, the control group (negative and positive control), the treatment group induced by alloxan and were then given the ethyl acetate fraction of mixed sinom, lime, and honey with a dose of 50; 100; 150; and 200 mg/kg. The histopathological features were observed by HE staining. The results of statistical tests on the average number of cells at a dose of 150 mg/kg BW showed a significant difference (p0.05) from other doses, as well as the observation of the morphology of the islets of Langerhans cells showed the best regeneration of islets of Langerhans in the treatment group with the ethyl acetate fraction of mixed synom drink. Lime and honey are characterized by an increase in the size of the islets of Langerhans, a uniform endocrine cell shape and an almost normal spherical cell nucleus. Penelitian ini bertujuan untuk mengetahui perubahan morfologi sel pulau Langerhans, jumlah, dan diameter pulau Langerhans dari tikus putih Sprague Dawley diabetes melitus pasca terapi fraksi etil asetat sinom campuran jeruk nipis dan madu. Penelitian ini merupakan penelitian eksperimental yang terbagi dalam 5 kelompok, kelompok kontrol (kontrol negatif dan kontrol positif), kelompok perlakuan yang telah diinduksi alloxan kemudian diberikan hasil fraksi etil asetat minuman sinom campuran jeruk nipis dan madu dengan dosis 50; 100; 150; dan 200 mg/kgBB. Gambaran histopatologi diamati dengan pewarnaan HE. Hasil uji statistik rerata jumlah sel dosis 150 mg/kgBB menunjukkan perbedaan nyata (p0,05) dari dosis lainya, demikian juga terhadap pengamatan morfologi sel pulau Langerhans menunjukkan adanya regenerasi sel pulau Langerhans paling baik pada kelompok perlakuan hasil fraksi etil asetat minuman sinom campuran jeruk nipis dan madu ditandai dengan peningkatan ukuran pulau Langerhans, bentuk sel endokrin yang seragam serta intil sel berbentuk bulat hampir mendekati normal

Morfologi Sel-Sel Pulau Langerhans Tikus Putih Sprague Dawley Diabetes Melitus pasca Terapi Fraksi Etil Asetat Sinom Campuran Jeruk Nipis dan Madu

This study aims to determine changes in the morphology, the number, and diameter of Langerhans Islets cells in White Sprague Dawley rats with diabetes mellitus after treatment of ethyl acetate fraction synom lime and honey mixture. This study is an experimental study which divided into 5 groups, the control group (negative and positive control), the treatment group induced by alloxan and were then given the ethyl acetate fraction of mixed sinom, lime, and honey with a dose of 50; 100; 150; and 200 mg/kg. The histopathological features were observed by HE staining. The results of statistical tests on the average number of cells at a dose of 150 mg/kg BW showed a significant difference (p0.05) from other doses, as well as the observation of the morphology of the islets of Langerhans cells showed the best regeneration of islets of Langerhans in the treatment group with the ethyl acetate fraction of mixed synom drink. Lime and honey are characterized by an increase in the size of the islets of Langerhans, a uniform endocrine cell shape and an almost normal spherical cell nucleus. Penelitian ini bertujuan untuk mengetahui perubahan morfologi sel pulau Langerhans, jumlah, dan diameter pulau Langerhans dari tikus putih Sprague Dawley diabetes melitus pasca terapi fraksi etil asetat sinom campuran jeruk nipis dan madu. Penelitian ini merupakan penelitian eksperimental yang terbagi dalam 5 kelompok, kelompok kontrol (kontrol negatif dan kontrol positif), kelompok perlakuan yang telah diinduksi alloxan kemudian diberikan hasil fraksi etil asetat minuman sinom campuran jeruk nipis dan madu dengan dosis 50; 100; 150; dan 200 mg/kgBB. Gambaran histopatologi diamati dengan pewarnaan HE. Hasil uji statistik rerata jumlah sel dosis 150 mg/kgBB menunjukkan perbedaan nyata (p0,05) dari dosis lainya, demikian juga terhadap pengamatan morfologi sel pulau Langerhans menunjukkan adanya regenerasi sel pulau Langerhans paling baik pada kelompok perlakuan hasil fraksi etil asetat minuman sinom campuran jeruk nipis dan madu ditandai dengan peningkatan ukuran pulau Langerhans, bentuk sel endokrin yang seragam serta intil sel berbentuk bulat hampir mendekati normal

Pendampingan tentang Pemilihan Makanan Sehat kepada Anak Asuh Rumah Singgah

Knowledge in healthy foods selection needs to be taught to childrens and adolesncent as the next generation for Indonesia. It because foods that they consume will give many impact to their health, physical growth, mentally and intelligent. Many factors can influence the children and adolescent in selecting helathy food, such as parenting, environment, economic, pshycology and education. Education as the last factor was choosen as a method to transfer knowledge about selecting a helathy foods in this community service activities. Improving foster knowledges in selecting healthy foods, which located in Klungkung district had purposed to give solution to the foster in knowing healthy foods and giving understanding what were the impact of safe and healthy foods to them. In order they will able to review of negative or positive impact before they consume foods. The success in this community service activities were from analyzed scored of pre and post test by Wilcoxon analysis in SPSS 16.  The obtained result showed if p-value was less then 0.05 (p=0.001), it means that the foster could received the subjects clearly by lecture and playing methods. In discussion between team and the foster, when they choose and consume healthy foods will give advantages and will support them in reacing academic, sport and other achievments. Females foster understand if they consumed healthy foods they will able to maintains their weight and avoid anemia. Males foster also know they will built good stamina to do many activities. In conclusion education about selecting healthy foods need sustainable action from people around the children and adolescent. In case it will built their good habits and behavior in ways to choose healthy foods in whole their life. A demonstration in processing healthy foods can be a skill and provision to introduce the healthy foods directly to them.   

ANALISIS PROTEIN, KALSIUM, NATRIUM DAN ORGANOLEPTIK SARDEN PINDANG TONGKOL DENGAN NITRIT DAN KITOSAN

Kandungan air ikan tongkol sangat tinggi, menyebabkan ikan lebih mudah membusuk. Pindang sebagai salah satu pengawetan ikan tongkol dengan metode penggaraman, masih ditemukan bakteri yang mampu hidup di lingkungan berkadar garam tinggi. Olahan menu sarden pada penelitian ini menggunakan pindang tongkol. Pengolahan pindang tongkol menjadi sarden menggunakan nitrit dan kitosan sebagai pengawet. Tujuan dari penelitian ini untuk mengetahui perbedaan kandungan protein, kalsium, natrium dan daya terima pada olahan sarden pindang tongkol dengan penambahan nitrit 0,01 mg dan kitosan (1,5%; 3%). Analisis kandungan protein menggunakan metode kjeldahl, untuk analisis kandungan kalsium dan natrium menggunakan metode spektrofotometer serapan atom. Hasil yang didapatkan kandungan protein tertinggi pada kelompok kontrol sebesar 24,36%, kandungan kalsium tertinggi pada kitosan 3% sebesar 75,53 mg/kg dan kandungan natrium tertinggi pada kitosan 1,5% sebesar 2047,0 mg/kg. Hasil uji organoleptik sarden pindang tongkol pada rasa, aroma dan warna memberikan hasil terbaik pada kitosan 3% sedangkan hasil uji organoleptik tekstur memberikan hasil terbaik pada kitosan 1,5%. Oleh karena itu, sarden pindang tongkol dengan kitosan dapat dijadikan sebagai salah satu alternatif pengawet dan mengurangi penurunan nilai nutrisi.Kata kunci:  Kitosan; Nitrit; Nilai gizi; Pindang tongkol; Sarde

Education of Diseases on Layer Duck at Gama Farm in Dawan Village, Klungkung Bali

Education methods has been used in this community service to deliver education topic of diseases in egg laying ducks. Whereas the disease could give impact on egg laying ducks reproductions due to decreasing in laying egg. Introduction of diseases, prevention, and how to handling are the important factors to understand in order to increase eggs laying. Especially the diseases that had been infected their egg laying ducks in Gama Farm. How they solve the problems, the obstacles in doing treatment and what have they did in preventing the diseases before they get education and information about the diseases in this community service. In field we costumized the education topic with the community experience. The indicator of successful in delivering diseases counselling and their knowledge improvement was from how they understand about the diseases that they had been face it, their ability to explaine what the causes and the prevention. We used analytics approachment to analyse their knowledge improvement, based on our result discussion of their experience, before and after the community service activities. The solution for community receive after activities, they start to clean the equipment and their selves by using disinfectant during farming. The result from this service were given benefit to the community about the knowledge in doing diseases prevention by maintan the higiens sanitation on cleanness of the equipment, food resource, environment, and control the parasites and bacterial regulary