PENGARUH IRADIASI DAN PENYIMPANAN SERTA RADIORESISTENSI BEBERAPA BAKTERI PATOGEN PADA MAKANAN OLAHAN ASAL AYAM
Abstract: An experiment has
been conducted to know microbes contamination in processed food from chicken
e.g meatball, rollade and cornet. The storage time was done for 12 weeks and
irradiated with the dose of 0, 3 and 5 kGy. The irradiation was done at a multipurpose
panoramic batch irradiator (IRPASENA). Parameter measured are total amount of
aerobic bacteria, total amount of coliform, Staphylococcus and Salmonella
contamination. The results showed the amount of aerobic bacteria at control
were found in the range from 3,3 x 104 and 5,2 x 105 CFU/g, while coliform
bacteria from1,0 x 102 and 2,6 x 105 CFU/g. Total amount of Staphylococcus were
found in the range from 2,0 x 105 and 4,1 x 105 CFU/g. Storage up to 12 weeks
at control showed an increase of those total bacteria. No Salmonella was
detected in all samples observed. The initial contamination of all processed
food observerd have exceeded allowable limit.The dose of 5 kGy could eliminate
the total aerobic bacteria, coliform bacteria and Staphylococcus.
Penulis: Vita Meylani
Kode Jurnal: jpbiologidd140175