Article Per Year (5 Year)
p-Index From 2019 - 2024
1.259
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Ilmu dan Teknologi Hasil Ternak Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JURNAL BIOLOGI INDONESIA Chimica et Natura Acta Journal of Industrial and Information Technology in Agriculture Jurnal Teknologi Hasil Peternakan SN-Biosper
Indira Lanti Kayaputri
Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Veterinary Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : JURNAL BIOLOGI INDONESIA

 1 
Pemanfatan Ekstrak Jamur Tiram (Pleurotus spp.) pada Penyimpanan Daging Ayam pada Suhu Ruang (26oC) Saskiawan, Iwan; Sukarminah, Een; Lanti, Indira; Marta, Herlina; Nabila, Putri
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i2.3402

Abstract

ABSTRACTRecently, food preservation especially for meat is becoming one of the subjects of food technology that is still developed. Organic acids is commonly used for food preservative. Meat is easily destroyed mainly by Staphylococcus aureus and Escherichia coli. Oyster Mushroom (Pleurotus spp.), well known as an edible mushrooms is one of the food resources that have antimicrobial activity. The application of oyster mushroom extracts in chicken meat is done using extract concentrations of 0%, 12.5%, 18.75%, 25%, 31.25% and 37.5% where 12,5% is the MIC to inhibit E. coli and S. aureus. The results showed that the application of brown oyster mushroom extracts with concentration of 31.25% can mantain freshness of chicken meat for 12 hours of storage at room temperature (26oC) with the total number of microbes of 8.6 x 105 cfu/g, the total number of E. coli of 0.3 x 101 cfu/g, the total number of S. aureus of 7.7 x 101 cfu/g. It was appropriate with Indonesian National Standard ( SNI 3924:2009). It required the condition such as no decomposition, pH 5.53, color organoleptic value of 3.42 (fair to good) and texture organoleptic value of 3.53 (fair to good).Keywords : oyster mushroom extract, antimicrobial, chicken meat preserving
PEMANFATAN EKSTRAK JAMUR TIRAM (PLEUROTUS SPP.) PADA PENYIMPANAN DAGING AYAM PADA SUHU RUANG (26OC) Saskiawan, Iwan; Sukarminah, Een; Lanti, Indira; Marta, Herlina; Nabila, Putri
JURNAL BIOLOGI INDONESIA Vol 13, No 2 (2017): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v13i2.3402

Abstract

ABSTRACTRecently, food preservation especially for meat is becoming one of the subjects of food technology that is still developed. Organic acids is commonly used for food preservative. Meat is easily destroyed mainly by Staphylococcus aureus and Escherichia coli. Oyster Mushroom (Pleurotus spp.), well known as an edible mushrooms is one of the food resources that have antimicrobial activity. The application of oyster mushroom extracts in chicken meat is done using extract concentrations of 0%, 12.5%, 18.75%, 25%, 31.25% and 37.5% where 12,5% is the MIC to inhibit E. coli and S. aureus. The results showed that the application of brown oyster mushroom extracts with concentration of 31.25% can mantain freshness of chicken meat for 12 hours of storage at room temperature (26oC) with the total number of microbes of 8.6 x 105 cfu/g, the total number of E. coli of 0.3 x 101 cfu/g, the total number of S. aureus of 7.7 x 101 cfu/g. It was appropriate with Indonesian National Standard ( SNI 3924:2009). It required the condition such as no decomposition, pH 5.53, color organoleptic value of 3.42 (fair to good) and texture organoleptic value of 3.53 (fair to good).Keywords : oyster mushroom extract, antimicrobial, chicken meat preserving
Co-Authors Asri Widyasant Asterias Hafiizha D, Kurniati D. M, Sumanti Debby M. Sumanti Debby M. Sumanti, Debby M. Dewi, Dita Listya Dian Kurniati Dita Listya Dewi Dwi Merita Rosi Een Sukarminah Evi Luthfiana Ningsih Fairuz Khairunnisa Florentina Dwi Putri Gemilang Lara Utama Gina, F H.R, Arifin Heni Radiani Arifin Herlina Marta Imas Siti Setiasih In-In Hanidah IWAN SASKIAWAN Mohamad Djali Nabila, Putri Nabila, Putri Nur Risma Amalia Rizqi Putri Fathoni Rosalina Ilmi Amalia Rossi Indiarto S, Pratiwi Sarifah Nurjanah Suci Rahma Ajiaviaty Sudaryanto Zain Syifa Khairunnisa T, Rialita Tensiska, Tensiska Wendry Setiyadi Putranto Y, Cahyana Yana Cahyana