Partial Sequencing of 16S rRNA Gene of Selected Staphylococcus aureus Isolates and its Antibiotic Resistance

The choice of primer used in 16S rRNA sequencing for identification of Staphylococcus species found in food is important. This study aimed to characterize Staphylococcus aureus isolates by partial sequencing based on 16S rRNA gene employing primers 16sF, 63F or 1387R. The isolates were isolated from milk, egg dishes and chicken dishes and selected based on the presence of sea gene that responsible for formation of enterotoxin-A. Antibiotic susceptibility of the isolates towards six antibiotics was also tested. The use of 16sF resulted generally in higher identity percentage and query coverage compared to the sequencing by 63F or 1387R. BLAST results of all isolates, sequenced by 16sF, showed 99% homology to complete genome of four S. aureus strains, with different characteristics on enterotoxin production and antibiotic resistance. Considering that all isolates were carrying sea gene, indicated by the occurence of 120 bp amplicon after PCR amplification using primer SEA1/SEA2,  the isolates were most in agreeing to S. aureus subsp. aureus ST288. This study indicated that 4 out of 8 selected isolates were resistant towards streptomycin. The 16S rRNA gene sequencing using 16sF is useful for identification of S. aureus. However, additional analysis such as PCR employing specific gene target, should give a valuable supplementary information, when specific characteristic is expected

Selected Minerals in Meat of Cattle Grazing in Mine Revegetation Areas and Safe Consumption for Human

The aim of this study was to investigate availability of essential heavy metals in meat and organs of cattles that are grazing in mine revegetation areas. The concentration of Cu, Fe, Zn, Cr, and Ni were determined in muscle (Longissimus dorsi and Bicep femoris), heart, liver, lungs, spleen, kidneys, bones, blood, grasses and water. The heavy metal content was analyzed by Atomic Absorption Spectrophotometry (AAS). Some essential heavy metal (Fe, Cr and Ni) were found in large amount in the grasses consumed by livestock in mine revegetation areas. There were no essential heavy metals exceeding the threshold found in meat and organs of cattles in mine revegetation areas as well as outside of the mining area. Based on the content of Fe in meat, liver and heart, an adult weighing 70 kg is recommended to consume meat no more than 4.46 kg / day, 0.78 kg per a day of beef liver and beef heart 1.37 Kg per a day. Keywords: Essential Heavy Metal, meat, mine revegetation areas

Meta-analysis on effect of essential oils and extracts of spices on the microbiological quality of meat and poultry products

Different spices have been reported containing antimicrobial compounds that can prevent or reduce the microbiological spoilage or pathogenic bacteria in meat or poultry products with various results. This study evaluated the effect of essential oils and extracts of spices in reducing bacteria in meat/poultry products using a meta-analysis approach by comparing the Hedges’d effect size (standardized mean difference, SMD, and 95% confidence interval, CI). A total of 240 data, extracted from 10 articles that were selected by Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) from 121 full-text articles, were analyzed using Meta Essential tools. The results showed that essential oils had a better cumulative significant effect in reducing bacterial loads of meat/poultry products (SMD=-4.37, 95%CI=-5.63 to -3.10) in comparison to the extracts (SMD=-3.66, 95%Cl=-4.56 to -2.76). As essential oils, cassia (SMD=-58.17, 95%CI=-109.88 to -6.47) showed the best effect size, whereas as extract, ganghwayassuk (SMD=-4.19, 95%CI=-6.22 to -2.16) was the most significant. Furthermore, the total plate count was significantly affected by cassia (SMD=-58.17, 95%CI=-109.88 to -6.47), Enterobacteriaceae by sage (SMD=- 5.93, 95%CI=-8.32 to -3.54), and coliform also by sage (SMD=-3.79, 95%CI=-6.76 to -0.82). In general, Salmonella spp. was found as pathogenic bacterium that was the most affected (SMD=-19.68 and 95%CI=-39.01 to -0.35). In the form of essential oils, dipping was the best way in reducing microorganisms, while as extracts, adding them in the products was the best method. This study provided reliable data in selecting spices for applications to improve the quality and safety of meat and poultry products

Effect of sterilization on the degree of esterification, FTIR analysis, and antibacterial activity of durian-rind pectin

Pectin is a common food ingredient used as a rheology modifier and recently recognized as an emerging bioactive compound. Degree of esterification (DE) and molecular weight (MW) are important determinants of its bioactivity. This study evaluated the effect of moist heat sterilization (121 °C, 15 min) on pectin from Indonesian durian rind as an alternative method to modify pectin. Sterilized pectin was compared in terms of DE, Fourier transform infrared (FTIR) analysis, gel-forming ability, and antibacterial activity to non-sterilized pectin and standard citrus-peel pectin. Durian-rind pectin was identified as a low-methoxyl pectin with DE of 26.50% and weak antibacterial activity. After sterilization, the DE and pH decreased. It lost the ability to form a gel which indicated pectin was degraded to lower molecules. Loss of bands at 1760-1745 cm-1 indicated that pectin underwent ester hydrolysis and generated free carboxyl groups. On the other hand, the sterilized durian-rind pectin showed strong antibacterial activity towards Staphylococcus aureus and Escherichia coli, with a reduction of 5 log cycles and 3 log cycles, respectively (with the initial bacterial level of 5 log cfu/mL). These results indicated that depolymerization and deesterification of pectin by heat sterilization was able to improve the antibacterial activity of durian-rind pectin

KAJIAN RISIKO Campylobacter sp. PADA AYAM PANGGANG

Tujuan dari penelitian ini adalah melakukan analisis kuantitatif risiko mengonsumsi ayam panggang apabila terjadi salah penanganan. Proses pemanggangan yang digunakan pada penelitian ini menggunakan suhu dan waktu komersial yaitu 150 C selama 30 menit. Simulasi penambahan kultur Campylobacter sp. 106 cfu/ml sebelum dilakukan pemanggangan dilakukan untuk mengetahui angka reduksi Campylobacter sp. Model probabilitas digunakan untuk memperkirakan variabilitas data yang digunakan pada penelitian ini adalah model beta poisson. Hasil yang diperoleh adalah terjadi penurunan jumlah mikroorganisme sebanyak 2 log cfu/gram dan peluang sakit bagi manusia yang mengonsumsi daging ayam yang dipanggang berkisar antara 9 dari 1.000 manusia

Prevalensi Kapang Okratoksigenik dan Kandungan Okratoksin A pada Kopi Selang Semende

Kecamatan Semende, Kabupaten Muara Enim merupakan daerah penghasil kopi dengan produksi mencapai 92% dari komoditi hasil pertaniannya. Kopi selang adalah istilah lokal untuk kopi yang dipanen pada Desember- Juli sebelum musim panen raya. Penelitian ini bertujuan untuk mengetahui prevalensi kapang oktratoksigenik dan kandungan okratoksin A pada kopi selang Semende. Sejumlah 40 sampel kopi selang dikumpulkan dari petani (buah dan biji kopi beras), pengumpul (biji kopi beras), dan pengolah (bubuk kopi). Sampel dianalisis kadar air, mutu mikrobiologi dan kandungan okratoksin. Rata-rata kadar air buah kopi dan biji kopi asal petaniditemukan sebesar 69,88% dan 13,90%, sedangkan biji kopi asal pengumpul dan bubuk kopi asal pengolah sebesar 13,45% dan 2,97%. Kadar air biji kopi sedikit melebihi ketentuan dalam SNI yaitu 12,5%. Rata-rata angka lempeng total dan angka kapang-khamir pada bubuk kopi di tingkat pengolah adalah 1,90 Log CFU/g dan 1,99 Log CFU/g, masih memenuhi persyaratan yang berlaku untuk bubuk kopi. A. niger ditemukan pada buah kopi asal petani (50%), biji kopi asal petani (90%) maupun pengumpul (90%) dan pada bubuk kopi (30%). A. ochraceus hanya ditemukan pada biji kopi petani (10% ) dan bubuk kopi (30%). Hal ini menunjukkan bahwa kapang pencemar sudah ditemukan sejak dari tingkat petani. Walaupun demikian, kandungan okratoksin A relatif rendah dan masih memenuhi persyaratan yang ditentukan (maksimum 5 ppb). Okratoksin A pada biji kopi asal pengumpul ditemukan pada kisaran 0,86 ppb-2,81 ppb, sedangkan pada biji kopi asal petani sebesar 0,14 ppb dan pada bubuk kopi asal pengolah sebesar 0,19 ppb

Kondisi Penyimpanan Kacang Tanah dan Potensi Cemaran Aspergillus flavus pada Pedagang Pengecer Pasar Tradisional di Wilayah Jakarta

Factors affecting contamination on peanut kernel marketed in Jakarta has not been investigated yet. The purpose of the research was to investigate and evaluate the storage condition and the behavior of retailers on the way of peanuts storage and also to investigate the presence of Aspergillus flavus infection in the peanuts. The research was conducted at traditional market with 15 peanut retailers as respondents (n=15). The research stages included survey at retailer area including interview, observation, temperature and relative humidity measurements as well as peanuts analysis including moisture content, defective seeds and presence of A. flavus. The results of research revealed that the average temperature of peanut storage area at retail stalls range from 29.6 to 31.2 °C which is not in accordance with the Codex Alimentarius Commission (CAC) recommendation, while the average of storage room RH ranged between 53.6–73.1% and moisture content of peanuts of 6.23–7.86% were mostly in accordance to CAC recommendation. The percentage of damage, shrivelled and splitted seeds ranged between 3.9–19.1%, 5.4–32.3% and 0.2–8.8%, respectively. The range of mean of total molds and A. flavus were 2.5–5.6 log cfu/g and 1.3–4.0 log cfu/g, respectively. Total molds had a strong correlation to damage kernels (r = 0.74), and had a moderate correlation to the temperature (r = 0.41), moisture content (r = 0.42) and behavior of retailers, especially in cleaning the ceiling (r = 0.44) and placing the storage container (r = 0.44). The presence of A. flavus had a slight correlation to relative humidity on storage (r = 0.26), and had no significant correlation to peanuts damage and all storage conditions. ABSTRAKFaktor-faktor yang mempengaruhi cemaran aflatoksin pada biji kacang tanah atau ose di wilayah Jakarta belum pernah dilaporkan. Penelitian ini dilakukan di pasar tradisional dengan 15 pedagang pengecer kacang tanah sebagai responden (n=15). Tujuan penelitian adalah mengidentifikasi dan mengevaluasi kondisi penyimpanan dan perilaku pengecer dalam menyimpan kacang tanah serta mengidentifikasi potensi cemaran Aspergillus flavus pada kacang tanah. Tahap penelitian meliputi survei di area pengecer (wawancara, pengamatan langsung dan pengukuran suhu serta kelembaban relatif (RH) di area penyimpanan) serta analisis kacang tanah (kadar air, biji cacat, dan keberadaan A. flavus). Hasil studi menunjukkan rata-rata kisaran suhu area penyimpanan kacang tanah di kios pengecer berkisar antara 29,6–31,2 °C. Hal ini tidak sesuai dengan rekomendasi Codex Alimentarius Commission (CAC), meskipun sebagian besar rata-rata kisaran RH area penyimpanan berkisar antara 53,6–73,1% dan kadar air kacang tanah sebesar 6,23–7,86% yang sesuai dengan rekomendasi CAC. Rata-rata biji rusak, biji keriput dan biji belah ditemukan pada kisaran, berturut-turut, 3,9-19,1%, 5,4–32,3% dan 0,2–8,8%. Rata-rata total kapang dan A. flavus pada sampel kacang tanah, masing-masing, ditemukan berkisar antara 2,5–5,6 log cfu/g dan 1,3–4,0 log cfu/g. Total kapang pada sampel kacang tanah memiliki korelasi positif yang kuat dengan biji rusak (r = 0,74), dan berkorelasi positif pada tingkat sedang dengan suhu (r = 0,41), kadar air (r = 0,42) dan perilaku pengecer dalam pembersihan langit-langit kios (r = 0,44) serta penempatan wadah simpan kacang tanah (r = 0,44). Studi ini menunjukkan bahwa keberadaan A. flavus pada sampel kacang tanah berkorelasi positif lemah dengan kelembaban relatif di area penyimpanan (r = 0,26) dan tidak memiliki korelasi secara signifikan dengan biji rusak maupun semua kondisi penyimpanan lainnya. 

Lysozyme from Chicken Egg White as an Antibacterial Agent

Lysozyme is one of the constituent proteins of chicken egg white that plays an important role in a protection system during the embryo growing process. Lysozyme protection systems can be applied in food and for health. This paper aims to describe the role of egg white lysozyme which has the antibacterial activity to improve food safety and health. Mechanism and activity of lysozyme protection can be explored by understanding the structure of proteins, type of amino acids, and the sequence of amino acids. The mechanism of lysozyme antibacterial activity against Gram positive bacteria occurs through its ability to breakdown the peptidoglycan glycosidic bonds in the bacterial cell wall membrane. The antibacterial activity of lysozyme can be increased when its normal lysozyme form was denatured/hydrolyzed through modifying the lysozyme structure by heat and enzymatic treatment. Heat treatment will reveal the active site of lysozyme after denaturation, leading to the destruction of the bacterial cell wall membrane. Enzymatic treatment through hydrolysis process of hydrolysis by protease enzymes will generate antibacterial peptides, which have the ability to inhibit the growth of Gram positive bacteria and Gram negative bacteria. Antibacterial lysozyme peptides and heat treated lysozyme are dominated by hydrophobic amino acids and positively charged to facilitate interaction between lysozyme and lipopolysaccharide which coats peptidoglycan. Antibacterial lysozyme peptide can be used as an antibiotic and a safe natural preservative compared to synthetic material and can reduce the risk of destructive bacteria and pathogenic bacteria. Lysozyme peptide is potential to protect human health since it has also other activities such as inhibition of angiotensin-converting enzyme, antihypertensive, antitumor, antioxidant, and antiviral agents

Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan

Studies on the chemical composition and crystallinity of the native banana flour and modified banana flour were carried out on “agung var semeru” banana (Musa paradisiaca formatypica). Native banana flour was produced by drying the banana slice, ground and passed through a 80 mesh screen. Modified banana flour were produced by spontaneous fermentation (room temperature, 24 h)and one or two cycles of  autoclaving (121 oC, 15 min) followed by cooling (4 oC, 24 h) of the slices before drying process. The results showed that spontaneous fermentation of banana slices increased amylose content. Two cycles of autoclaving-cooling significantly increased resistant starch content of banana flour (39.13 – 42.68% db) than the one cycle (29.34 – 35.93% db). Retrogradation process decreased the crystallinity from 18.74% -20.08% to 6.98% - 9.52%. X-ray diffraction showed that the starch granule was type C granule as a mixtureof A and B polymorphs.ABSTRAKKajian tentang komposisi kimia dan kristalinitas tepung pisang alami dan tepung pisang termodifikasi dilakukan pada pisang var agung semeru (Musa paradisiaca formatypica). Tepung pisang alami (kontrol) dihasilkan dengan mengeringkan irisan pisang, menghancurkan dan mengayak tepung dengan ayakan 80 mesh. Tepung pisang modifikasi dihasilkan dengan cara irisan pisang diberi perlakuan fermentasi spontan (suhu kamar, 24 jam) dilanjutkan dengan satu atau dua siklus pemanasan bertekanan (121 oC, 15 menit) yang diikuti dengan pendinginan (4 oC, 24 jam) sebelum dilakukan proses pengeringan. Hasil penelitian menunjukkan bahwa fermentasi spontan mampu meningkatkan kadar amilosa. Dua siklus pemanasan bertekanan-pendinginan meningkatkan pati resisten (RS) tepung pisang dengan nyata (39,13 – 42,68% bk) dibandingkan dengan yang satu siklus (29,34 – 35,93% bk). Proses pemanasan bertekananpendinginan menurunkan kristalinitas tepung pisang dari 18,74-20,08% menjadi 6,98-9,52%. Difraksi sinar X menunjukkan granula pati pisang adalah granula tipe C yang merupakan campuran dari granula tipe A dan tipe B

GEJALA KLINIS DAN PATOLOGI ANATOMI PASCA INFEKSI Campylobacter jejuni PADA AYAM BROILER

Campylobacter spp. is a bacteria foodborne zoonotic agent that can infect humans and animals, especially birds. This bacteria can cause important problems in the public health since the beginning at the farm level, the level of retail and on the table. Poultry meat is the main source of contamination because the digestive tract of poultry is the predilection of Campylobacter jejuni. During this infection C. jejuni in poultry did not show typical clinical symptoms, making detection quite difficult to diagnose this disease at the farm level. Incidence infection of Campylobacter sp. in developed countries had 5-90%. Currently poultry production and consumption are predicted to still increase due to a high demand for low price protein. This research is conducted to determine the clinical and pathologic anatomy due to an infection of C. jejuni on chicken digestive tract. A total of 105-day-old chickens are divided into 3 groups, each consisting of 35 individuals. Group A was the control group (not infected) group B (infected with C. jejuni ATCC 33291), and group C (infected with field isolate of C. jejuni/C1). Infection of the chicken is done 0.5 ml peroral suspension concentration of104cfu/ml. Anova Duncan is used to analyze parameters of body weight, increase weight gain, feed consumption, FCR values. Kurskall Walis method used to analyze the parameters non-parametric form of the score changes in the macroscopic and microscopic intestinal and liver. Infection of C. jejuni changes the pathology anatomy of intestine i.e. hyperemia, enteritis and enteritis catharalis haemorrhagic. A microscopic change of intestinal is oedema,haemorrhage and infiltration of inflammatory cell. Changes of pathology anatomy liver are colour smeary, congesti, pale, fragile and necrotic. Microscopic changes of liver are degeneration and focal hepatic necrosis. Group observation infected by C. jejuni caused chicken cannot reach maximum body weight and can be detrimental to farmers because of increase of the value of the feed conversion ratio (FCR)