Microbial content TPC Result and Discussion
3.2.2. Internal temperature
Pepes internal temperature was measured using a thermometer insertion at four points, namely in abdomen belly, near the head anterior, in the middle of the body middle and near the tail. Average internal temperature were expressed in Celcius degrees °C. A safe minimum internal temperature for fish is 145°F or 63 °C [15] .3.2.3. Visual observation
Visual observation of well done state of pepes was conducted by using Suwandi 1990 method [2] with a slight modification, namely additional characteristics of fish, including fat color and texture of spices.4. Result and Discussion
4.1. Microbial content TPC
In general, microbial content of pepes measured as total plate count TPC showed that the populations were under standard maximum limits, namely 5x10 5 CFUg or 5.70 log CFUg. Increasing cooking time led to a decrease in the number of microbial colonies. The average value of TPC was 4.89 log CFUg for A 1 treatment: cooking for 4 minutes, 4.77 log CFUg for A 2 treatment: cooking for 5 minutes and 4.75 log CFUg for A 3 treatment: cooking for 6 minutes Figure 1. Fig. 1: The average values of total plate count TPC of pepes heated with microwave oven The results were in accordance with those of Hollywood, Varabioff and Mitchell 1991 [19] who studied the effect of microwave cooking and conventional oven on temperature profiles and microbial flora of beef. Mesophilic microbial colony counts contained in beef studies showed a decrease with increasing time after the cooking and standing. The conclusion of that study was food cooking by microwave need adequate procedure and standing time after the food was cooked in order to achieve the balance of temperature and exposure to microbes. The destruction of microorganisms during microwave heating was mainly caused by the heat generated by microwaves [20] . Heat caused denaturation of proteins that destroy the activity of the enzyme which controls the metabolism of microorganisms [21] . TPC data of pepes were then used to determine D value with reference to Winarno 1994 [22] . Linear equation obtained from the relationships of heating time of microwave oven and the number of survived microbes in pepes was shown on Figure 2. D value was then calculated from the resulting equation of y = - 0.070 x + 5.156 and gave 14.28 minutes. The following conditions of microwave oven were applied: power 800 W and frequency 2450 MHz. In other words, killing of 90 of the microbial population in pepes could be accomplished in 14.28 minutes. Jeng et al. 1987 showed that the sporicidal mechanism of microwave was caused by thermal effects [23] . That study showed that D value on sterilization of dried spores of Bacillus subtilis subsp. niger are 88, 14 and 7 minutes at 117, 130 and 137 °C, respectively. Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013 Palembang, South Sumatra -Indonesia, 24-25 October,2013 166 Fig. 2: Effects of microwave oven heating time on the number of microbes in pepes4.2. Internal temperature
Parts
» Isi Proceedings ISCCFS 2013 TAMRIN
» Introduction Food Security Issues in Developing Economies
» Evidences of Climate Change Impacts Policy Responses
» Introduction Isi Proceedings ISCCFS 2013 TAMRIN
» Climate Information Proposed Innovations: Research Needs
» Climate Forecast Application Precision Agriculture
» Crop Cultivar Adaptive to Climate Change
» . Climate Index Insurance Proposed Innovations: Research Needs
» Summary References Isi Proceedings ISCCFS 2013 TAMRIN
» Background Isi Proceedings ISCCFS 2013 TAMRIN
» Method Isi Proceedings ISCCFS 2013 TAMRIN
» Result and Discussion Isi Proceedings ISCCFS 2013 TAMRIN
» Conclusion References Isi Proceedings ISCCFS 2013 TAMRIN
» Literature Review Isi Proceedings ISCCFS 2013 TAMRIN
» Literature Review Method Isi Proceedings ISCCFS 2013 TAMRIN
» Background Literature Review Isi Proceedings ISCCFS 2013 TAMRIN
» Performance of PT Agro Andira The Partnership of PT Andira Agro with The Farmer’s
» Socio-Economic Conditions Community on SISKA Development Area Individual Characteristics of
» . Potential and Performance Famer Groups Institutional There were 13 farmer groups from
» Method Conclusion References Isi Proceedings ISCCFS 2013 TAMRIN
» Theoretical model and dynamic supply analysis. Results and discussion
» Conclusions References Isi Proceedings ISCCFS 2013 TAMRIN
» Impact of Climate Change on Agriculture
» References Isi Proceedings ISCCFS 2013 TAMRIN
» World production and consumption of soybean Soybean supply and utilization in Indonesia
» Climate change effect on soybean production
» Background Discussion Isi Proceedings ISCCFS 2013 TAMRIN
» Method Result and Discussion
» Assessing Library Isi Proceedings ISCCFS 2013 TAMRIN
» Method Results and Discussion
» Research Framework Research Method
» Literatur Review Reseach Methods
» Results and Discussion Isi Proceedings ISCCFS 2013 TAMRIN
» Food Insecurity Literature Review
» Challenges related to the availability of food a. Challenges related to access to food
» Introduction Methodology Isi Proceedings ISCCFS 2013 TAMRIN
» Analysis factors which affect on rice consumption
» Supply Chains Management Communication Perspective of SCM
» Materials and Method Result and Discussion
» Land Conversion Literature Review
» Grain price at the Farmer’s Level Number of Family Members
» Method Conclusion Isi Proceedings ISCCFS 2013 TAMRIN
» The Probability of Farmer to Use Organic Fertilizer
» Methodology Isi Proceedings ISCCFS 2013 TAMRIN
» Analysis of Plasma Farmer Labor Allocation on Dry Land and Wet Land 3.39
» 0.00 Potential Work and Leisure Time Plasma Oil Palm Growers
» Conclusion Acknowledgements References Isi Proceedings ISCCFS 2013 TAMRIN
» Characteristics of Farmers . Rice Production
» Household Food Consumption Behavior Farmers
» Climate, Geomorphology and Geology of Merang
» BRIS Soil Series Result and Discussion
» Evaluation of Soil Fertility Status Soil Assessment for Upland Rice Cultivation
» Biological-environment Adaptive Control System
» Structure and Component of Biological-Environment Adaptive Control System
» Determination of Optimal Set Point and Controlling
» Materials Methods Materials and Methods
» Physical Properties of Batik Rice
» Chemical Characteristics of Results and Discussion
» The characteristics of coal fly ash and chicken manure
» Some Chemical Charactheristics of Coal Fly Ash and Chicken Manure Mixture
» pH and Point of Zero Charge PZC of Coal Fly Ash and Chicken Manure Mixture
» Methods Conclusion Acknowledgements Isi Proceedings ISCCFS 2013 TAMRIN
» Background Method Isi Proceedings ISCCFS 2013 TAMRIN
» Colour Result and Discussion
» Texture elasticity Total Volatile Nitrogen mg100g
» Conclusion Recommendation References Isi Proceedings ISCCFS 2013 TAMRIN
» Pandan Pandanus amaryllifolius Leaf Foam mat drying
» Moisture Content Wettability Result and Discussion
» Background Conclusion Isi Proceedings ISCCFS 2013 TAMRIN
» Background Climate Change’s Direct Effects on Pathogens
» Possible Means of Mitigating The Effects of Climate Change Conclusions
» Impact of climate change on Indonesia
» Walang rice pest control techniques
» Background Methods Isi Proceedings ISCCFS 2013 TAMRIN
» Conclusion Acknowledgement References Isi Proceedings ISCCFS 2013 TAMRIN
» Nile Tilapia Literature Review
» Experiments and materials preparation
» Microbial content TPC Result and Discussion
» Internal temperature Visual Observation
» Background Conclusion References Isi Proceedings ISCCFS 2013 TAMRIN
» Isolation of Production of crystal protein, SDS-PAGE and SEM Insect test preparation
» Isolation of Results and Discussion
» Scanning Electron Microscope result Molecular weight of Bioassay of insect pests
» Materials and Methods Isi Proceedings ISCCFS 2013 TAMRIN
» Soil Characteristics Before Treatment Vegetative Growth of Rice Crop
» Water management condition inswampland
» Potential of Technology and Irrigation System on Swampland
» Water management strategy on lowland swamp
» Fair and Equally Distribution Tactics Place and Time
» Income and Hedonistic Life Analysis
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