Total viable microbial count of the selected street foods obtained from Palampur, India

The present study was undertaken to evaluate the total viable microbial count of selected street foods i.e Samosa, Pakoda, Tikki, Momo, Spring rolls and Veggie burger in Palampur city of Himachal Pradesh, India. Samples of each street food were collected from 3 different locations and named as street vended samples. The samples prepared in the food laboratory by using traditional recipes were named as control samples and the samples prepared by using locally available healthy and more nutritious ingredients were named as value added samples. The samples were prepared for microbial analysis as per standard protocol. During the comparison, a significant (p≤0.05) difference existed in the viable count of street vended samples when compared to control and value-added samples. Poor hygienic conditions during processing and handling might be responsible for the higher microbial load. Common Indian street foods namely Samosa, Pakoda and Tikki had less colony count in comparison to the Moms, Spring rolls and burgers.

Implementing a Higher Education Food Science Laboratory Course during the Covid-19 Pandemic

When state regulations mandated the suspension of face-to-face classes in spring of 2020 due to the Covid-19 pandemic, it was apparent that plans needed to be leveraged to create rigorous, engaging learning experiences for students enrolled in dietetic program courses at D’Youville College in Buffalo, New York, specifically courses requiring food laboratory experiences

Daya Terima Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan

Pedada fruit (Sonneratia caseolaris) is one of the mangrove varieties that has a high nutritional content and has the potential as an antioxidant. In general, pedada is still underutilized by the community because it tastes sour and feels tight when consumed directly. One of the efforts in utilizing the pedada fruit is processing it into jelly candy. The purpose of this study was to determine the acceptability (color, flavour, texture and taste) of pedada jelly candy with the addition of carrageenan. This research is an experimental design. This study was used a completely randomized design (CRD) of 2 factors: carrageenan (10 grams and 20 grams) and the addition of pedada juice extract (control, 50 ml, 100 ml) obtained 6 combinations. To find out the acceptability, the organoleptic test using the hedonic method using 30 panelists were rather trained. This research was conducted in May-August 2018. Jelly candy making and organoleptic test was carried out at the STIKes Baiturrahim Jambi Nutrition and Food Laboratory. The best treatment in making Pedada jelly candy which is very preferred, namely P2K2 (100 ml pedada fruit juice and 20 gr carrageenan) with a color score of 5.87, taste 4.74, flavour 4.74, texture 5.28 .

Comparison of salt content in breads offered in bakeries in South Khorasan province in 2014-2018

Background and Aim: Adding salt to foods including bread along with improving its taste can cause problems such as high blood pressure; therefore, considering the importance of the presence of salt in bread, the purpose of this study was to investigate the amount of bread salt in bakeries in South Khorasan province in 2014-2018. Materials and Methods: This descriptive-analytical and retrospective study was performed by random sampling method on bakeries in South Khorasan province in the period of 2014-2018. The measurement of the salt level was done according to the standards of the Iranian Institute of Standards and Industrial Research. The data were analyzed by using variance analysis tests and Tukey's post-hoc test. Results: 2577 loaves of bread were sent to the food laboratory of South Khorasan province during the years 2014-2018, which is the total average amount of salt In Lavash bread, it was equal to 1.63 ± 0.57 g, Taftoon was 1.51 ± 0.53 g, and in Sangag bread, it was 1.42 ± 0.56 g. The mean of salt levels in years had significantly various (p <0.001). Conclusion: Our result showed that the amount of salt in bread was highest in 2016. It seems to be due to the lack of awareness of bakers about changing the standard of salt in that year. In this regard, the adoption of preventive and regulatory programs by the Food and Drug Administration can be a guide. Key Words: Bakery; Bread; Salt; South Khorasan

Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method

An official method for determining food glycemic index (GI) was published by the Organization for International Standardization (ISO) in 2010, but its performance has not been assessed. Therefore, we aimed to determine the intra- and inter-laboratory variation of food GI values measured using the 2010 ISO method. Three laboratories (Australia, Canada and France) determined the GI and insulinemic-index (II) of six foods in groups of 13–15 participants using the 2010 ISO method and intra- and inter-laboratory Standard Deviations (SDs) were calculated. Overall mean food GIs varied from 47 to 86 (p < 0.0001) with no significant difference among labs (p = 0.57) and no food × laboratory interaction (p = 0.20). Within-laboratory SD was similar among foods (range, 17.8–22.5; p = 0.49) but varied among laboratories (range 17.5–23.1; p = 0.047). Between-laboratory SD of mean food GI values ranged from 1.6 to 6.7 (mean, 5.1). Mean glucose and insulin responses varied among foods (p < 0.001) with insulin (p = 0.0037), but not glucose (p = 0.054), varying significantly among labs. Mean II varied among foods (p < 0.001) but not among labs (p = 0.94). In conclusion, we found that using the 2010 ISO method, the mean between-laboratory SD of GI was 5.1. This suggests that the ISO method is sufficiently precise to distinguish a mean GI = 55 from a mean GI ≥ 70 with 97–99% probability.

Analisis Organoleptik (Scoring Test) Tingkat Kesegaran Ikan Nila Selama Penyimpanan

Sensory analysis has been used to to detect changes in the degree of tilapia freshness during the 12 hour storage period. This research was conducted in March 2017 until aJuly 2017. This research was conducted at Food Laboratory of PDD Polinela of Banyuasin Regency. The research method used is the experimental method (Explanatory Research). The data were processed using Friedman Conover and analyzed descriptively. The quality of fish can be grouped into several categories namely high quality, good quality, limit of acceptability and spoilt. The results showed the longer the time of retreat the quality of fish Tilapia was alight. High quality category has a gill color score of 8.40, texture 7.64 and aroma 7.76. Good quality category has a gill color score of 6.44, texture of 6.76 and aroma of 5.24. The limit of acceptability category has a gill color score of 4.72, a texture of 4.56 and a scent of 5.24. The spoiled category has a gill color score of 4.72, 3.16 texture and 2.44 odor.

POLA GERAKAN STADIA UMUR KEPITING BAKAU (Scylla serrata) DALAM MERESPON MAKANAN YANG BERBEDA (SKALA LABORATORIUM) The Model Movement of Mud Crab’s Life Stage (Scylla serrata) in Responds to Different Food (Laboratory Scale)

ABSTRAK Kepiting bakau merupakan salah satu jenis crustacea yang daur hidupnya memiliki beberapa tahapan tingkatan umur berdasarkan lebar karapas. Habitat kepiting bakau terdapat di perairan estuari hingga laut dengan kebiasaan hidup yang berbeda, terutama dalam mencari makanan dan habitat tiap stadia. Penelitian ini bertujuan untuk mengetahui pola tingkah laku kepiting bakau pada stadia umur yang berbeda terhadap makanan. Materi penelitian adalah kelompok umur kepiting muda (lebar karapas 8 cm) dan dewasa (lebar karapas 11 cm) serta jenis makanan berupa makanan kepala ayam, ikan petek dan keong mas yang ketiganya dalam keadaan segar. Metode penelitian menggunakan eksperimen skala laboratorium dengan 2 variabel umur dan makanan dengan 6 perlakuan secara deskriptif. Hasil penelitian mengindikasikan terdapat 2 pola gerakan pola tingkah laku dimana kepiting dewasa memberikan respon langsung, sedangkan kepiting muda menunjukkan respon tidak langsung terhadap makanan. Kata kunci: Tingkah Laku, Makanan, Pola Gerakan, Umur, Kepiting Bakau ABSTRACT The Mud Crab’s is one of crustaceans species that their life circle have some stage based on carapas length. The Mud crab’s live in differences behavior between estuarine trought deep sea, mostly in the feeding behavior in the different life stage. The purpose of this study is to know the model movement between life stage factor towards food factor. The materials used in this research are sub-adult (carapace width 8 cm) and adult (carapce 11 cm) mud crab and the types of fresh food in the form of chicken’s head, leiognathus fish, and golden snail. The methods used in this reasearch are experimental laboratory with two variables: the types of bait and life stage with six treatments. The result shows that the adult crab’s movement give the direct responses, but the subadult crab give the indirect responses to the food. Keywords: Fish behaviour, food, model Movement, Life stage, Mud crab

Analisis Strategi Pemasaran Jasa Laboratorium Pangan (Studi Kasus pada M-Brio Food Laboratory)

The competition is very tight, so M-BRIO Food Laboratory as one of the food testing laboratory requires suitable of marketing strategy. The purpose of this study were (1) Identify and analyze internal and external environmental factors that affect effectivity of the marketing strategy at M-BRIO Food Laboratory, (2) Recommend priorities and appropriate marketing strategies can be applied to the M-BRIO Food Laboratory. Formulation of marketing strategies that go through three stages, (1) the input stage using EFE matrix and IFE matrix,(2) matching stage using the SWOT matrix and,(3) decision stages using paired comparison method for selecting alternative strategies and continued with the analitycal hierarchy process (AHP) method to prioritize marketing strategies appropriate for the company. Internal environmental factors that become the main force is lead by a food expert that has been recognized nationally and internationally. While its main weakness are display of exterior and interior of the laboratory building has not been well-organized and performance of employees who have not been standardized. External environmental factors that can be used as the main opportunity is the development of the technology food testing laboratory. While the main threat for companies is bargaining power of consumers against the company's so high. Priorities recommended marketing strategies are (1) Conduct promotion and education to inform the quality of service, scope of product coverage and the parameters that have been accredited, to food companies, (2) campaign of food safety to the public as a form of promotion and education through food expert as endorser.