Rifah Arum - Academia.edu (original) (raw)

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Papers by Rifah Arum

Research paper thumbnail of Pengaruh Jenis Dan Konsentrasi Bahan Perendam Terhadap Mutu Keripik Kentang

Effect of Types and Concentration of Soaking Agents on The Quality of Super John Variety Potato C... more Effect of Types and Concentration of Soaking Agents on The Quality of Super John Variety Potato Chips. The aim of this study was to determine the type and concentration of the best soaking material that can be used to produce the highest quality potato chips. This study was design with a completely randomized (CRD) consisted of 6 soaking treatments with 3 replications each. Soaking material consisted of water (control treatment), slaked limCa(OH) 2 ) 0,5%, lime betel (Ca(OH) 2 ) 1%, Sodium metabisulfite (Na­ 2 S 2 O 5 ) 0,5%, Sodium metabisulfite (Na­ 2 S 2 O 5 ) 1%, CaCl­ 2 0,5% and CaCl 2 1%. The obtained data were analyzed using analysis of variance followed by Duncan’s Multiple Range Test (DMRT) to show significancy among the treatment-mean values. The treatments significantly affected (p<0,05) the observed variables such as water, fat, ash, fiber and starch content of potato chips. The results of the organoleptic test showed that there were no significant differences for col...

Research paper thumbnail of AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE

Jurnal Teknologi dan Industri Pangan, Jun 1, 2014

Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. ... more Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. This product is usually kept at room temperature (27-30ºC) until consumption. Dried papaya latex was used in this study to produce dangke, and its effect to S. aureus was determined by direct contact in TSB and dangke. Fresh papaya latex was dried using vacuum oven at 50-55ºC for 22 hours. Dried papaya latex at a concentration of 2.7x10-3 g/100 mL could reduce S. aureus approximately 1 log CFU/mL in TSB after 24 hours. Dried papaya latex and papain could maintain the S. aureus number in dangke within 24 hours storage at room temperature. The antibacterial activity of non-proteolytic compound of papaya latex, i.e ethanolic extract of papaya latex was determined by macrodilution method, resulted an the MIC90 of 8 mg/mL. The cell membrane leakage after exposure was detected by measuring the optical density of bacterial supernatant at 260 nm. The result showed that exposure to increasing antibacterial concentration resulted in increasing of optical density of S. aureus supernatant, indicating that the antibacterial caused the S. aureus membrane leakage. Fluorescence microscopy imaging showed that S. aureus exposure to antibacterial caused membrane leakage thus gave Propidium Iodide (PI) chance to penetrate into the cell, as indicated by changing of fluorescence color from green to red.

Research paper thumbnail of Pengaruh Jenis Dan Konsentrasi Bahan Perendam Terhadap Mutu Keripik Kentang

Effect of Types and Concentration of Soaking Agents on The Quality of Super John Variety Potato C... more Effect of Types and Concentration of Soaking Agents on The Quality of Super John Variety Potato Chips. The aim of this study was to determine the type and concentration of the best soaking material that can be used to produce the highest quality potato chips. This study was design with a completely randomized (CRD) consisted of 6 soaking treatments with 3 replications each. Soaking material consisted of water (control treatment), slaked limCa(OH) 2 ) 0,5%, lime betel (Ca(OH) 2 ) 1%, Sodium metabisulfite (Na­ 2 S 2 O 5 ) 0,5%, Sodium metabisulfite (Na­ 2 S 2 O 5 ) 1%, CaCl­ 2 0,5% and CaCl 2 1%. The obtained data were analyzed using analysis of variance followed by Duncan’s Multiple Range Test (DMRT) to show significancy among the treatment-mean values. The treatments significantly affected (p<0,05) the observed variables such as water, fat, ash, fiber and starch content of potato chips. The results of the organoleptic test showed that there were no significant differences for col...

Research paper thumbnail of AKTIVITAS ANTIBAKTERI GETAH PEPAYA KERING TERHADAP Staphylococcus aureus PADA DANGKE

Jurnal Teknologi dan Industri Pangan, Jun 1, 2014

Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. ... more Dangke is a traditional milk curd product, made by coagulation of milk using fresh papaya latex. This product is usually kept at room temperature (27-30ºC) until consumption. Dried papaya latex was used in this study to produce dangke, and its effect to S. aureus was determined by direct contact in TSB and dangke. Fresh papaya latex was dried using vacuum oven at 50-55ºC for 22 hours. Dried papaya latex at a concentration of 2.7x10-3 g/100 mL could reduce S. aureus approximately 1 log CFU/mL in TSB after 24 hours. Dried papaya latex and papain could maintain the S. aureus number in dangke within 24 hours storage at room temperature. The antibacterial activity of non-proteolytic compound of papaya latex, i.e ethanolic extract of papaya latex was determined by macrodilution method, resulted an the MIC90 of 8 mg/mL. The cell membrane leakage after exposure was detected by measuring the optical density of bacterial supernatant at 260 nm. The result showed that exposure to increasing antibacterial concentration resulted in increasing of optical density of S. aureus supernatant, indicating that the antibacterial caused the S. aureus membrane leakage. Fluorescence microscopy imaging showed that S. aureus exposure to antibacterial caused membrane leakage thus gave Propidium Iodide (PI) chance to penetrate into the cell, as indicated by changing of fluorescence color from green to red.

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