Indonesia Conference Directory

Corresponding Author
Nurhayati Nurhayati

Institutions
a)Department of Agricultural Product Technology – Faculty of Agricultural Technology – University of Jember, East-Java, Indonesia
Jl. Kalimantan No. 37 FTP UNEJ Jember 68121
*) nurhayati.ftp[at]unej.ac.id
b)Faculty of Medicine - University of Jember, East-Java, Indonesia
Jl. Kalimantan No. 37 FTP UNEJ Jember 68121
c)Department of Agricultural Industry Technology, Faculty of Agricultural – University of Trunojoyo, Madura, Indonesia
Jl. Raya Telang, Kecamatan Kamal, Bangkalan, Madura 69162 Indonesia

Abstract
Detection of microbial contamination by plating methods, especially coliform bacteria and other pathogens, many still use conventional methods and take about 7 days to find out the results. RTU media is one of the selective media to determine microbes more quickly based on the color of the colonies on the agar media. This study applied the use of RTU media (ready to use) for determination of biosafety of cassava product i.e Mi Lethek. Mi Letheg or Mi Lethek, is one of the culinary noodles originating from Bendo, Srandakan, Bantul, Yogyakarta, made from cassava starch and cassava flour. Production of Lethek noodles is still using the traditional machinery and equipments. The noodle is a murky brown color and less attractive (not white or bright like general noodles), without using chemical dyes or preservatives, but dry Lethek noodles can be preserved until more durable three months. Biosafety analysis was performed on dried Lethek noodles. The presence of enteric bacteria is known by the presence of blue colonies for Eschericia coli and purple/magenta for Salmonella. 10 g of dried Lethek noodles was dissolved into a physiological solution and continued with dilution up to 106, and 1 ml of sample was placed in a sterile petri dish then plated with RTU media (35oC) and incubated at 37oC for 24 hours. The results showed that microbial contamination in dried Lethek noodles was less than 105 cfu/g. Contamination of enteric bacteria was less than 102 cfu/10g. Indonesian standart (SNI) of dried noodles was 106 cfu/g for total of microbial and 10 cfu/g for enteric bacteria (E. coli). Although Lethek quality is still in SNI quality standards, but need efforts to improve the process like advanced technology of the machinery processing.

Keywords
chromogenic agar; enteric bacteria; Eschericia coli; RTU; Salmonella

Topic
Food Safety

Link: https://ifory.id/abstract/RJ6z9h73FuxT

Corresponding Author
Nikmatul Khoiriyah

Institutions
1Department of Agribusiness, Faculty of Agriculture, University of Islam Malang, Malang, Indonesia
2Department of Socio Economic, Faculty of Agriculture, Brawijaya University, Malang, Indonesia

Abstract
Protein deficiency has a permanent and long-term effect, which is a decrease in intelligence, abnormal growth, and stunting. Maluku is the province with the lowest protein consumption in Indonesia. The purpose of this study is to analyze the impact of price, income, and demographic factors on animal protein food demand, using the Quadratic Almost Ideal Demand System approach. The research data used 2016 Susenas data of 4,811 households. The results showed that an increase in animal food prices by one percent decreased demand for eggs, chicken, beef, fish and milk, respectively, by 0.452%, 2,024%, 4,382%, 2,507%, and 0.969%. The most elastic beef was followed by chicken, fish, milk, and eggs with income elasticities of 3,928%, 2,278%, 1,752%, 1,456%, and 0.562%, respectively. All animal foods are luxury items, except eggs are normal goods. In urban areas, beef, fish and fresh milk are complementary, whereas in rural areas all animal foods are substitutes. To meet protein consumption, the Maluku government needs to maintain stable animal food prices

Keywords
food demand system, high price, protein, Maluku, Indonesia

Topic
Food Safety

Link: https://ifory.id/abstract/64DJL3nE7eRf

Corresponding Author
Dessy Putri Andini

Institutions
Manajemen Agribisnis, Politeknik Negeri Jember,
Jl. Mastrip PO BOX 164 Jember
bmwsydewi[at]gmail.com

Abstract
Abstract Food security is one of the important concepts of sustainable development which is currently one of the global development vision and mission. Food problems become a consequence for the country (Erwandari, 2017). One sector that is the cornerstone for maintaining food security is the agricultural sector which is the primary sector providing food needs for the Indonesian people who also supports the performance of economic growth. Therefore it is necessary to identify local food commodities with the aim of being able to address and simulate the best strategy to find out local food commodities and maintain their sustainability. Jember is one of the regencies that has an advantage in the agricultural sector, especially for corn. Corn is the second largest commodity after rice in Jember Regency. The purpose of this study is to identify the best strategy for the sustainability of corn commodity food security in Jember with a case study in Arjasa District. The research method used is descriptive analysis using trend analysis, qualitative analysis using Forum Group Discussion (FGD) and AHP method. Based on the results of the analysis it was found that the yield of corn commodity in Arjasa 4,000 tons contributed an average of 9.8% to the Gross Regional Domestic Product (GRDP) of Jember which amounted to 43,000 tons in the last 8 years. In connection with the harvested area of corn commodity each year is quite volatile where this condition is caused by internal factors related to the production process of corn such as planting areas and external factors related to fluctuating corn prices so there is a concern of loss when planting corn. Maize productivity in Arjasa sub-district in the last 8 years on average reached 7.58% higher compared to other districts in Jember. Based on these results collaboration between various parties including farmers, middlemen, government and other parties is needed to strengthen institutions for the creation of food security amid market uncertainty.

Keywords
Food Security, Sustainable Development Goal (SDG-s), Productivity

Topic
Food Safety

Link: https://ifory.id/abstract/HYaqMnjVCgXK

Corresponding Author
I Putu Dody Lesmana

Institutions
Politeknik Negeri Jember

Abstract
This article presents implementation and assesment of food safety system in a small dairy plant located in Kaligondo Area, Banyuwangi, East Java, Indonesia. A small dairy plant has developed by two groups of dairy cow farmers, Sumber Lumintu and Sido Makmur, and produces pasteurized fresh milk and its derivatives. There are some steps to implement food safety system including a diagnosis of prerequisites based on BPOM requirements, implementation of good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), and hazard analysis and critical control point (HACCP). Assessment results of initial diagnosis showed that conformity of 59 items observed achieved 76,1%. GMP, SSOP, and HACCP had met requirements for Kaligondo dairy plant. However, the main difficulties encountered for the implementation of food safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries in Kaligondo area.

Keywords
GMP, SSOP, HACCP, CCP, BPOM

Topic
Food Safety

Link: https://ifory.id/abstract/x8BVDycMudL7

Corresponding Author
Titik Budiati

Institutions
1 Food Engineering Department, Politeknik Negeri Jember, Mastrip PO Box 164
Jember 68101 East Java, Indonesia

2 Food Industrial Technology Department, Politeknik Negeri Jember, Mastrip PO
Box 164 Jember 68101 East Java, Indonesia

Abstract
The aim of the study was to evaluate antimicrobial activity of essential oil from plants as natural antimicrobial to inhibit Listeria monocytogenes. A total 6 essential oil extracted from galangal (Alpinia galanga), ginger (Zingiber officinale), lemongrass (Cymbopogon citratus), orange skin (Citrus sinensis), rosemary (Rosmarinus officinalis) and turmeric (Curcuma longa). By using Minimum Inhibitory Concentration (MIC), the highest and the lowest concentration of essential oil to inhibit the growth of L. monocytogenes was found on turmeric (7.394 % + 0.028%) and lemongrass oil (0.219 % + 0.001 %), respectively. By using disc diffusion assay, the highest and the lowest antimicrobial activity against L. monocytogenes was shown by lemongrass oil (7.460 + 2.792 mm) and orange skin oil (0 + 0 mm), respectively. Out of the essential oil tested, lemongrass oil showed the most promising antibacterial activity inhibit L. monocytogenes.

Keywords
Antimicrobial; Essential oil; Listeria monocytogenes; Natural

Topic
Food Safety

Link: https://ifory.id/abstract/Q3RwDVYFg6dU

Corresponding Author
Muhammad Ardiyansyah

Institutions
Departement of Agriculture Technology, Politeknik Negeri Jember

Abstract
Indonesia is one of the countries producing subtropical plants and fruits. The application of postharvest handling technology which is less reliable will change the quality of fruits. Some equipments is therefore required to know ripeness condition of fruits. Recently, many technologies can directly be used to monitor deterioration of food ingredients by using films or papers that contains colorimetric indicators called smart packaging. This research aims at detecting the freshness of climacteric fruits such as banana with the use of brazilien extracts as a colorimetric indicator. Measurements were conducted to determine the influence of pH variations on the change in color of brazilien extract, the stability of the color of the film, respiration rate and vitamin C of bananas. The results of this study indicate that the color stability of the film indicator containing sappan wood extract stored in the exicator for 6 days shows a color change from yellow to orange. Furthermore, from the observation result of banana deterioration for 6 days, it is obtained vitamin C content of 92.65 + 2.1 mg / 100 g, an increase in pH 5.1, an increase in texture profile is 10.1 mm / 10s, an increase in respiration rate is CO2 levels. It also indicates that banana deterioration is followed by color change of indicator film from yellow to dark red.

Keywords
Climateric Fruits, Smart Packaging, Sappan wood Extracts

Topic
Food Safety

Link: https://ifory.id/abstract/AzkVRCUWD8eq

Corresponding Author
Rieny Sulistijowati

Institutions
Postgraduate of Marine and Fisheries Science, Gorontalo State University

Abstract
The purpose this Research was to determine the chemical and microbiological quality of fresh tilapia fillet used the chitosan-galactose edible coating complex during cool storage. The completely randomized design research method are two factors, namely the treatment of galactose concentration and duration of cool storage. Galactose concentration are 0, 0.5 and 1%, cool storage are 4, 6 and 8 days. Analysis of quality observed was total bacteria and TVB-N. The results showed that fresh tilapia using edible coating 1% galactose concentration was able to maintain the total of bacteria and TVB-N for up to 6 days compared to 0% and 0.5%. Where the value of TVB-N 24.92 ppm and Total Bacteria Log 4.33 CFU / g.

Keywords
Fillet Tilapia; Edible coating; Chitosan-galactose; TVB-N; Total Bacteria

Topic
Food Safety

Link: https://ifory.id/abstract/7yLHdhNqeVbg

Corresponding Author
Afriza yelnetty

Institutions
Faculty of Animal Production, Sam Ratulangi University

Abstract
Abstract. Probiotic are living microorganism if consumed will provided a therapeutic effect on consumers healthy by improving the microflora balance in digesive tract. The utilization of probiotic could be implemented by using varied application which will give beneficial for either human or animal health. The aims of this study was to evaluated quality of Lactic acid bacteria (LAB) as probiotic such as Lactobacillus plantarum YN 1.3 and Lactobacillus pentosus YN 1.6 after freeze drying used Zinc and different binding agent. The binding agent used i.e maltodekstrin, rice flour and skim milk. The results of this experiment showed that LAB decrease after freeze drying where L. plantarum YN 1.3 utilizing maltodextrin decrease 1,21 (Log cfu/g), utilizing rice flour decreased 1,66 (Log cfu/g) and utilizing skim milk LAB decrease 1,04 (Log cfu/g). LAB of L. pentosus YN 1,6 utilizing maltodextrin decrease 1,25 (Log cfu/g), utilizing rice flour decrease 2.11 (Log cfu/g) and utilizing skim milk decrease 1.00 (Log cfu/g). Although total lactic acid bacteria was decreased after freeze drying but overall dried culture still better as probiotic bacteria. Anti microbial activity of starter culture showed that Probiotic bacteria has ability to inhibit all of indicator bacteria such as, Salmonella, E. coli, S. aureus and B. cereus as pathogens bacteria. Evaluation for colour and solubility showed that dry culture used maltodextrin given the best appearance. The conclution of this research that probiotic bacteria L. plantarum YN 1.3 with zinc and maltodextrin as binding agent is the best product after freeze dryng.

Keywords
Frezee drying, L.plantarum YN 1.3, L. pentosus YN 1.6, Zinc, Binding

Topic
Food Safety

Link: https://ifory.id/abstract/jn6WvJqhp8kA