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PENGARUH BERBAGAI KONDISI PREPARASI DAN PENYIMPANAN SUSU FORMULA PADA PERTUMBUHAN SPORA Bacillus cereus DAN Clostridium perfringens [The growth of Bacillus cereus and Clostridium perfringens spores under a variety of preparation and storage condition] Purwanti Maya; Mirnawati Sudarwanto; Winiati P. Rahayu; A. Winny Sanjaya
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The aim of this study was to evaluate the ability of Bacillus cereus and Clostridium perfringens spores to survived in different preparation temperature (25, 35, and 70°C for B. cereus and 25, 45, 70ºC for C. perfringens) and modified storage condition (with 50 and 75% humidity; opened, closed and opened twice a day during period of observation) of powdered milk formula. The spores of B. cereus ATCC 13061 and C. perfringens CP-1 artificially contaminated to the milk formula. Results showed that B. cereus and C. perfringens spores were germinated and growth in reconstituted milk formula. Bacteria population increased ≥1 log within 3 hours at room temperature (28-29ºC). The spores of both bacteria survived from dry condition of powdered milk formula, like when aw of the formulas increased cause of storage condition.

Through a nutritional improvement project, Bogor District had donated powdered milk formula (PMF) for severe malnutrition children under five years. Powdered milk formula was assumed as an unsterilized product, because it might contain spore forming bacteria. To evaluate the bacterial contaminant of home prepared milk formula, fourty eight samples of PMF, and 50 samples of reconstitution formula, drinking water, drinking equipment, and hand were taken proporsionally from the mothers in 10 Heal Maya Purwanti; Mirnawati Sudarwanto; Winiati P. Rahayu; A. Winny Sanjaya
Forum Pasca Sarjana Vol. 31 No. 4 (2008): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Through a nutritional improvement project, Bogor District had donated powdered milk formula (PMF) for severe malnutrition children under five years. Powdered milk formula was assumed as an unsterilized product, because it might contain spore forming bacteria. To evaluate the bacterial contaminant of home prepared milk formula, fourty eight samples of PMF, and 50 samples of reconstitution formula, drinking water, drinking equipment, and hand were taken proporsionally from the mothers in 10 Health Community Centre around Bogor District. Samples were analyzed for aerobic microbe, Bacillus cereus, Clostridium perfringens, and the potential of enterotoxins production. All of the donated PMF samples exhibiting a total aerobic count of <104 CFU/g (mean 1.2 x 102 CFU/g) and B. cereus count of <103 CFU/g (mean 3.0 x 102 CFU/g for PMF containing this bacterium). Improper home storage promote the growth of aerobic microbe and B. cereus. Improper preparation promote the growth of B. cereus which present initially at low level (mean 7.8 x 10 CFU/g) and became 1.6 x 103 CFU/ml after the reconstitution. Clostridium perfringens emerge at 4 samples (mean 1.5 x 10 CFU/ml) after the reconstitution. Several isolate of B. cereus (4 from PMF, 13 from opened PMF, and 2 from reconstution formula) showed a possibility to produce diarrheagenic enterotoxin while the isolate of C. perfringens did not shown it. Keywords: powdered milk formula, B. cereus, C. perfringens, diarrheagenic enterotoxin, preparation and storage

POLA PERTUMBUHAN ASPERGILLUS OCHRACEUS BIO 220 DAN PRODUKSI OKRATOKSIN A PADA JAGUNG DAN KEDELAI INVITRO (Growth Pattern of Aspergillus ochraceus and Ochratoxin A Production on Maize and Soybens invitro) Sinta Simatupang; Winiati P. Rahayu; Hanifah N. Lioe; Dian Herawati; Wisnu Broto; Santi Ambarwati
Jurnal Penelitian Pascapanen Pertanian Vol 11, No 1 (2014): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v11n1.2014.48-56

Kapang toksigenik Aspergillus ochraceus penghasil mikotoksin dapat menimbulkan masalah kesehatan bila mengkontaminasi bahan pangan seperti jagung dan kedelai. Pertumbuhan kapang A. ochraceus dipengaruhi oleh perubahan iklim, seperti perubahan suhu dan kelembaban. Penelitian ini bertujuan untuk mengevaluasi pengaruh perubahan suhu dan kelembaban terhadap pertumbuhan A. ochraceus dan jumlah okratoksin A yang diproduksinya. Aspergillus ochraceus BIO 220 di diinokulasikan pada media Potato Dextrose Agar (PDA), jagung dan kedelai, kemudian diinkubasi selama 20 hari pada tiga kondisi suhu (20, 30, 40 oC) dan tiga tingkat kelembaban (70, 80 dan 90%). Pertumbuhan miselium dan spora diamati setiap dua hari dan konsentrasi okratoksin A yang terbentuk dianalisis dengan RP-HPLC yang dilengkapi dengan fluorescence detector setelah 40 hari. Pertumbuhan kapang toksigenik A. ochraceus BIO 220 pada media laboratorium PDA, jagung dan kedelai optimal pada suhu 30 oC dan kelembaban 90%. Pembentukan okratoksin A optimum pada jagung dan kedelai yang dikontaminasi dengan A. ochraceus BIO 220 pada suhu 20 oC dan RH 80% masing-masing sebanyak 93 dan 45 ppb. Kapang A. ochraceus BIO 220 tidak dapat tumbuh pada jagung dan kedelai bila kondisinya ekstrim yaitu pada suhu 40°C dengan kelembaban 70, 80 dan 90 %.Kata kunci :Aspergillus ochraceus, kelembaban, okratoksin, suhuEnglish Version AbstractToxigenic fungi, Aspergillus ochraceus producing ochratoxin A can cause serious health problem if the fungi contaminated food product such as maize and soybean. A. ochraceus growth is affected by climate change including the change of temperature and relative humidity. This study was performed to evaluate the effect of temperature and relative humidity on A. ochraceus BIO 220 growth and its ochratoxin A production. Aspergillus ochraceus BIO 220 was inoculated in Potatoes Dextrose Agar (PDA) media, maize and soybean, then incubated at 3 different temperatures (20, 30, 40 oC) dan 3 different relative humidities (70, 80 dan 90%) for 20 days. Mycelium and spores were in observed every two days and the level of ochratoxin A was analyzed using RP-HPLC equipped by fluorescence detector after 40 days. Optimum growth for A. ochraceus BIO 220 in laboratory media, maize and soybean was at temperature 30 °C and relative humidity 90%, while the highest ochratoxin A level was reached in maize (93 ppb) and soybean (45 ppb) at temperature of 20 °C and 80 % relative humidities. Aspergillus ochracheus BIO 220 could not grow in maize and soybean media at extreme condition (temperature 40 °C and relative humidity 70, 80 dan 90 %).Keywords :Aspergillus ochraceus, ochratoxin, relative humidity, temperature

Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19 Widya Aprilita Minamilail; Lilis Nuraida; Winiati P. Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.84

Many reports revealed that the household is considered as the main contributor for foodborne diseases. Although Covid-19 is not a foodborne diseases, Covid-19 pandemic has forced people to adapt to new habits especially regarding hygiene and sanitaion practices. This may have some implication on behaviour at household level contributing to food safety. The present study aimed to describe food safety knowledge and practices in the households during the Covid-19 pandemic. This study applied an online survey with mothers as respondents and the questionnaire was distributed through social media. Respon-dents were determined purposively with the inclusion criteria: women aged 21-64 years, married, had children, lived or settled in Jakarta for at least one year, and played a role in household food procurement. From the target of 400 respondents, 443 respondents met the requirements for data analysis. The survey results showed that education and income moderately correlated with food safety knowledge and practices. Although more than half of respondents (65.2%) still have inadequate knowledge on food safety and Covid-19, higher number of respondents (71.3%) were considered to have good practices to enhance food safety and prevent Covid-19 infections. During the pandemic there were changes in behaviours as shown by an increase of respondents cooking at home (65.5%) compared to before the pandemic (56.4%) and eating habits in restaurants, which decreased during the pandemic (10.6%) compared to before the pandemic (23.7%). In chosing food source, taste and cleanliness were the main considerations. More than half of the respondents (58.7%) obtained information about COVID-19 and food safety from social media.

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