Hasil Pencarian  ::  Simpan CSV :: Kembali

"The important thing considered in the processing of fish mince meat based products is gel forming ability, which is affected by additives applied in the processing of the products. This research was aimed at studying the effect of TGase and salt addition on the physical and sensory properties of restructured product from Priacanthus macracanthus. Salt was added into minced meat at the concentration of 0, 1 and 2%, TGase with the concentration of 0; 0.3; 0.6 and 1%. The meat dough was then filled into plastic tubes and heated at 30oC for an hour before being heated at 90oC. The restructured meat was then evaluated its sensory properties texture profile (hardness,chewiness, gumminess, cohesiveness, springiness and breaking force, deformation/distance, gel strength), and its microscopic observation under the scanning electron microscope. The result showed that addition of salt as well as TGase gave significant effect on the sensory properties related to texture, appearance and brightness; and physical properties ofthe restructured products espescially gumminess and breaking force. Based on the sensory score, addition of 2% salt wasenough to produce gel which met with panelist preference, however based on the physical/texture properties addition of 2% salt and 0.3% TGase was needed to increase the gel properties. At this treatment combination, the gel strength produced was 3,235 g cm."

"The demand for meat in South Kalimantan increases in line with the increasing of population,income and people awareness on the role of animal protein for health....."

"Masalah di bidang penyehatan makanan adalah masih tingginya tingkat kontaminasi bakteri makanan yang disajikan oleh berbagai penyelenggara makanan, antara lain pedagang kaki lima, restoran, jasa boga dan industri makanan. Produk daging dan susu sapi serta olahannya merupakan jenis makanan yang berisiko tinggi terhadap bahaya kontaminasi. Dengan demikian perlu dilakukan pengamanan makanan terhadap pencemaran bakteri terutama yang disebabkan oleh E.coli O157:H7, khususnya yang berasal dari bahan makanan mentah terkait dengan rantai makanan mulai dari proses produksi sampai sebelum dikonsumsi. Walaupun jenis bakteri patogen ini merupakan flora normal pada usus hewan ternak, tetapi perlu juga diwaspadai adanya wabah karena pencemaran E.coli O157:H7 terhadap produk sapi yang dihasilkan. Untuk mengantisipasi keganasan Escherichia coli O157:H7 ini, maka perlu dilakukan penelitian untuk melihat mata rantai perjalanan bakteri patogen ini mulai dari tahap produksi sampai ke tingkat pedagang. Tujuan dari penelitian adalah untuk mengetahui adanya bakteri E.coli O157:H7 pada produk daging dan susu yang terdapat pada Rumah Pemotongan Hewan (RPH), peternakan sapi, pasar tradisional dan pedagang lainnya serta mengetahui faktor-faktor yang berpengaruh terhadap penyebarannya. Desain survei yang digunakan untuk penelitian ini adalah desain cross sectional. Bahan pemeriksaan berupa air/susu sebanyak 250 ml susu/air dan daging sapi sebanyak 250 gram daging sapi/karkas. Pemeriksaan bakteriologi dilakukan secara kualitatif yang terdiri atas presumptive test, comfirmed test, dan completed test, sedangkan kuantitatif terdiri atas Total Plate Count (TPC) dan MPN (Most Probable Number) yaitu perkiraan jumlah kuman yang mendekati per 100 ml air. Hasil pemeriksaan menunjukan bahwa semua daging (100% daging) yang berasal dari RPH dan pasar tradisional telah terkontaminasi oleh E.coli O157: H7, sebagian besar susu segar dan yang dipasteurisasi (73.7%) yang berasal dari Peternakan Sapi Perah (PSP) dan pedagang/industri skala rumah tangga telah terkontaminasi oleh E.coli O157: H7, demikian juga dengan sebagian besar sampel air (60%) dan tenaga penjamah (41.7%) telah terkontaminasi oleh micro organism ini.

---

Microbiological analysis of Escherichia coli O157:H7 on Cow?s Products during the Production Process. The problem on food health is the high amount of bacterial contamination of food served by several kinds of food sellers, e.g. vendors, restaurants, caterers and food industries. Meat and milk products are kinds of food prone to contamination. To secure food against contamination by bacteria such as E. coli O157:H7, especially related to raw food, should begin with the securing of products through the whole production process till it reaches the consumers. Although these pathogenic bacteria are part of the normal flora in the intestines of cattle, however we should be aware of the possibility of an outbreak in the community due to E. coli O157:H7 contamination of beef products. To anticipate the danger of an outbreak a study should be conducted to know about this microorganism from the beginning i.e. the production phase until the seller phase. The aim of this research is to know the existence of E. coli O157:H7 on beef and milk products obtained from abattoirs, cow ranches, traditional markets and other sellers in addition with knowing the influencing factors on the spreading of the microorganism. The survey design used for this research is the cross sectional design. The material used for the tests are 250 ml water/milk and 250 gram beef/carcass. The bacterial tests included qualitative tests as follows: presumptive test, confirmed test, completed test, whereas quantitatively tests as follows: Total Plate Cound (TPC), Most Probable Number (MPN), which is a near amount prediction of bacteria per 100 ml of water. Results showed that all meat (100%) coming from abattoirs and traditional markets were contaminated with E. coli O157:H7, in addition with most of the fresh and pasteurized milk samples (73.3%) coming from cattle ranches and home industries. Contamination was also found in most of the water samples (60%) and in food handlers (41.7%)."