scholarly journals KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO DAGING TERLAPISI PATI UMBI KIMPUL (Xanthosoma sagittifolium)YANG DIINKORPORASI KALIUM SORBAT

2015 ◽  
Vol 35 (01) ◽  
pp. 61 ◽  
Author(s):  
Warkoyo Warkoyo ◽  
Budi Rahardjo ◽  
Djagal Wiseso Marseno ◽  
Joko Nugroho Wahyu Karyadi
Keyword(s):  
Protein Content ◽  
Microbial Growth ◽  
Potassium Sorbate ◽  
Food Material ◽  
Quality Deterioration ◽  
Weight Losses ◽  
Xanthosoma Sagittifolium ◽  
Microbial Growth Kinetics ◽  
Kinetics Of ◽  
Sorbate Concentration

The rapidity of   microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the numberof microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate significantly affected the number of microbes, TVB-N, and texture. However, it did not significantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibitionrate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while themeatballs without coating only lasted less than 1 day.Keywords: Active edible coating, microbial growth kinetics, potassium sorbate ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara  TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari.Kata kunci: Pelapis edible aktif, kinetika pertumbuhan mikrobia, kalium sorbat

scholarly journals KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO BERPELAPIS EDIBLE AKTIF BERBASIS PATI KIMPUL (Xanthosoma sagittifolium) PADA BERBAGAI KETEBALAN

2015 ◽  
Vol 35 (04) ◽  
pp. 456
Author(s):  
Warkoyo Warkoyo ◽  
Budi Rahardjo ◽  
Djagal Wiseso Marseno ◽  
Joko Nugroho Wahyu Karyadi
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Protein Content ◽  
Microbial Growth ◽  
Edible Coating ◽  
Potassium Sorbate ◽  
Edible Coatings ◽  
Water Losses ◽  
Quality Deterioration ◽  
Rate Of Increase ◽  
Kinetics Of

Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameterswere the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa)changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.Keywords: Thickness of active edible coating, kinetics of quality deterioration ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dankemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis.Kata kunci: Ketebalan pelapis edible aktif, kinetika kemunduran mutu

True Growth Rate Kinetics: An Account of the Colonisation and Transport of Microorganisms on Whole Low Grade Ore, at the Agglomerate Scale

2013 ◽  
Vol 825 ◽  
pp. 468-471 ◽  
Author(s):  
Elaine Govender ◽  
Christopher G. Bryan ◽  
Susan Harrison
Keyword(s):  
Growth Rate ◽  
Acidithiobacillus Ferrooxidans ◽  
Microbial Growth ◽  
Experimental System ◽  
Balance Model ◽  
Low Grade ◽  
Microbial Transport ◽  
Rate Kinetics ◽  
Microbial Growth Kinetics ◽  
Kinetics Of

The quantification of microbial colonisation and growth rate kinetics is essential in the characterisation of bioleaching systems for modelling heap performance. An experimental system, designed to simulate heap bioleaching conditions at the agglomerate scale, was used to quantify the microbial growth kinetics of a pure culture of Acidithiobacillus ferrooxidans in the PLS, the interstitial phase and attached to the mineral ore. Conventional methods for the quantification of microbial growth rate kinetics associated with the ore and in the flowing PLS have been found to be inadequate in the characterisation of whole ore systems owing to microbial transport between these regions. Growth within the whole ore system was dominated by the microbial communities associated with the ore. Two models were used to estimate the true growth rate kinetics of Acidithiobacillus ferrooxidans on whole low grade ore as a function of growth and transport between the identified phases. The “hydrodynamics” model assumed that microbial transport was promoted by fluid flow dynamics whilst the “biomass balance” model assumed that the microbial concentration gradient across identified phases was the driving force for transport.

On the performance of a centralised digestion facility receiving seasonal agroindustrial wastewaters

1999 ◽  
Vol 40 (1) ◽  
pp. 339-346 ◽  
Author(s):  
H. N. Gavala ◽  
I. V. Skiadas ◽  
G. Lyberatos
Keyword(s):  
Microbial Growth ◽  
Treatment Plant ◽  
Short Term ◽  
Capital Costs ◽  
Digestion Process ◽  
Microbial Growth Kinetics ◽  
Kinetics Of ◽  
P Addition ◽  
Term Response ◽  
Olive Mill

This work focuses on the anaerobic co-digestion as a method for treating seasonally generated, strong agroindustrial wastewaters. The co-treatment of such wastewaters secures the stable year-round operation of a treatment plant and is economically favorable (smaller capital costs) due to the use of a centrally located facility. Additionally, co-digestion has the benefit of the avoidance of nutrients (N, P) addition when a codigested wastewater contains nutrients in excess. Batch kinetic experiments codigesting piggery, olive-mill and dairy wastewaters have been carried out with piggery, olive-mill and dairy acclimated cultures. The microbial growth kinetics of each culture were calculated and used for comparison purposes. A unified mathematical model describing the co-digestion process has been developed and is capable of predicting the short-term response of a digester subjected to seasonal feed changes.

scholarly journals Bio-Electrochemical System Depollution Capabilities and Monitoring Applications: Models, Applicability, Advanced Bio-Based Concept for Predicting Pollutant Degradation and Microbial Growth Kinetics via Gene Regulation Modelling

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 1038
Author(s):  
Argyro Tsipa ◽  
Constantina K. Varnava ◽  
Paola Grenni ◽  
Vincenzo Ferrara ◽  
Andrea Pietrelli
Keyword(s):  
Gene Regulation ◽  
Growth Kinetics ◽  
Microbial Fuel Cells ◽  
Growth Kinetic ◽  
Microbial Growth ◽  
Pollutant Removal ◽  
Enzyme Expression ◽  
Regulation Mechanisms ◽  
Microbial Growth Kinetics ◽  
Difficult Challenge

Microbial fuel cells (MFC) are an emerging technology for waste, wastewater and polluted soil treatment. In this manuscript, pollutants that can be treated using MFC systems producing energy are presented. Furthermore, the applicability of MFC in environmental monitoring is described. Common microbial species used, release of genome sequences, and gene regulation mechanisms, are discussed. However, although scaling-up is the key to improving MFC systems, it is still a difficult challenge. Mathematical models for MFCs are used for their design, control and optimization. Such models representing the system are presented here. In such comprehensive models, microbial growth kinetic approaches are essential to designing and predicting a biosystem. The empirical and unstructured Monod and Monod-type models, which are traditionally used, are also described here. Understanding and modelling of the gene regulatory network could be a solution for enhancing knowledge and designing more efficient MFC processes, useful for scaling it up. An advanced bio-based modelling concept connecting gene regulation modelling of specific metabolic pathways to microbial growth kinetic models is presented here; it enables a more accurate prediction and estimation of substrate biodegradation, microbial growth kinetics, and necessary gene and enzyme expression. The gene and enzyme expression prediction can also be used in synthetic and systems biology for process optimization. Moreover, various MFC applications as a bioreactor and bioremediator, and in soil pollutant removal and monitoring, are explored.

scholarly journals Kinetic study of Mongolian coals by thermal analysis

2018 ◽  
Vol 18 (44) ◽  
pp. 20-23
Author(s):  
Jargalmaa S ◽  
Tsatsral G ◽  
Battsetseg M ◽  
Batkhishig D ◽  
Ankhtuya A ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Thermal Characterization ◽  
Low Rank ◽  
Weight Changes ◽  
Heating Rates ◽  
Weight Losses ◽  
Brown Coals ◽  
Temperature Ranges ◽  
Kinetics Of

Thermal analysis was used for the thermal characterization of the coal samples. The experiments were performed to study the pyrolysis and gasification kinetics of typical Mongolian brown coals. Low rank coals from Shivee ovoo, Ulaan ovoo, Aduun chuluun and Baganuur deposits have been investigated. Coal samples were heated in the thermogravimetric apparatus under argon at a temperature ranges of 25-1020ºC with heating rates of 10, 20, 30 and 40ºC/min. Thermogravimetry (TG) and derivative thermogravimetry (DTG) were performed to measure weight changes and rates of weight losses used for calculating the kinetic parameters. The activation energy (Ea) was calculated from the experimental results by using an Arrhenius type kinetic model.

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