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IPTEK PENGOLAHAN DAGING Pembekuan Daging Ayam dan Daging Sapi

IPTEK PENGOLAHAN DAGING Pembekuan Daging Ayam dan Daging Sapi. KELOMPOK 2 : Heidyana 115050100111163 Sulistiani 115050100111164 Nur Mahmudah 115050100111165 Nurul Aini 115050100111169. PENDAHULUAN. Pembekuan :

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IPTEK PENGOLAHAN DAGING Pembekuan Daging Ayam dan Daging Sapi

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  1. IPTEK PENGOLAHAN DAGINGPembekuan Daging Ayam dan Daging Sapi KELOMPOK 2 : Heidyana 115050100111163 Sulistiani 115050100111164 NurMahmudah115050100111165 NurulAini 115050100111169

  2. PENDAHULUAN Pembekuan: merupakanintervensi yang digunakandalampengendalianpertumbuhanbakteridalammakanan (Bhaduri et al, 2004)

  3. PARAMETER Parameter yang diamati: KeberadaandariCampylobacterjejunipadadagingayamdandagingsapisetelahdilakukanprosespembekuan.

  4. PEMBAHASAN • JURNAL 1 • Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage (Moorhead, et al, 2002) • sampel : karkasdagingsapi yang telahdiberiinokulanC.Jejuni yang diisolasidarikotoransapidandomba, yang dibekukan20 ° Cselama2 minggu. • Hasil : analisa PCR menunjukkanterjadipengurangan 3,39 log10CFU / g

  5. PEMBAHASAN • JURNAL 2 • Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage. (Bhaduri, . et al, 2004) • Sampel: kulitayamdandagingayam yang telahdiberiinokulanC.Jejuni yang dibekukanpada 4 ° Cselama 1 minggu • Hasil:analisa PCR untuksampelkulitayamterjadipengurangansebesar0,31-0,63 log10 CFU / g, danuntukdagingayamterjadipenurunan0,34- 0,81 log10 CFU / g

  6. PEMBAHASAN JURNAL 3 ThermophilicCampylobacter Survey in Chilled and Frozen Poultry Meat at Retail in Concórdia, Santa Catarina (Gritti,. et al, 2011) Sampel : dagingayam (bagianpaha) yang diberiinokulanC.Jejuni yang diisolasidaribangkaiayamdi brazil, dibekukanpada4 ° Cselama 18 jam. Hasil: analisa PCR menunjukanpenguranganC.jejuni0,63 log10 CFU / g

  7. KESIMPULAN • prosespenyimpanandagingpadasuhubekudapatmenurunkanjumlahkolonidariCampylobacterjejuni • penurunantidakberartimenunjukkanbahwaakanmematikansemuakoloniCampylobacterjejuni • SebagianbesarCampylobacterjejunipadaunggassampel yang ditelitiselamatselamadibekukandandidinginkanprosespenyimpanan.

  8. DAFTAR PUSTAKA Bhaduri ,S, and B. Cottrell,. 2004. Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage. Applied and EnviromentalMicrobiology 70(12) : 7103–7109. Gritti, D., C. S.L.Vaz, D. V. Rech, L. Alves, F. Bortolini., 2011. ThermophilicCampylobacter Survey in Chilled and Frozen Poultry Meat at Retail in Concórdia, Santa Catarina. Acta Scientiae Veterinariae 39 (3) : 976. Moorhead, SM, and G. A Dykes.. 2002. Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage. Letters in Applied Microbiology 34: 72-76

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