INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER
The use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), ace...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences
2016-03-01
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| Series: | Journal of the Indonesian Tropical Animal Agriculture |
| Subjects: | |
| Online Access: | http://ejournal.undip.ac.id/index.php/jitaa/article/view/10092/pdf |
| _version_ | 1818119245076103168 |
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| author | Miskiyah Juniawati Andriani |
| author_facet | Miskiyah Juniawati Andriani |
| author_sort | Miskiyah |
| collection | DOAJ |
| description | The use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), acetic acid solutions (1%), and lactic acid solutions (2%), control (distilled water). Samples were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment). Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room temperature storage and 9 days at cold temperatures. |
| first_indexed | 2024-12-11T05:07:08Z |
| format | Article |
| id | doaj.art-82730bb5e8584ee8ad071ecb25439a45 |
| institution | Directory Open Access Journal |
| issn | 2087-8273 2460-6278 |
| language | English |
| last_indexed | 2024-12-11T05:07:08Z |
| publishDate | 2016-03-01 |
| publisher | Diponegoro University, Faculty of Animal and Agricultural Sciences |
| record_format | Article |
| series | Journal of the Indonesian Tropical Animal Agriculture |
| spelling | doaj.art-82730bb5e8584ee8ad071ecb25439a452022-12-22T01:20:00ZengDiponegoro University, Faculty of Animal and Agricultural SciencesJournal of the Indonesian Tropical Animal Agriculture2087-82732460-62782016-03-01411212710.14710/jitaa.41.1.21-27INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATERMiskiyah0Juniawati1Andriani2Indonesian Center for Agricultural Post Harvest Research and Development, Jl. Tentara Pelajar No. 12, Bogor 16114, West Java - IndonesiaIndonesian Center for Agricultural Post Harvest Research and Development, Jl. Tentara Pelajar No. 12, Bogor 16114, West Java - IndonesiaIndonesian Research Center for Veterinary Sciences, Jl. R.M. Martadinata, Bogor 16114, West Java - IndonesiaThe use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), acetic acid solutions (1%), and lactic acid solutions (2%), control (distilled water). Samples were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment). Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room temperature storage and 9 days at cold temperatures.http://ejournal.undip.ac.id/index.php/jitaa/article/view/10092/pdfBanana peel vinegarcoconut water vinegarEscherichia coli O157:H7poultry meat |
| spellingShingle | Miskiyah Juniawati Andriani INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER Journal of the Indonesian Tropical Animal Agriculture Banana peel vinegar coconut water vinegar Escherichia coli O157:H7 poultry meat |
| title | INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER |
| title_full | INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER |
| title_fullStr | INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER |
| title_full_unstemmed | INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER |
| title_short | INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER |
| title_sort | inhibition of escherichia coli o157 h7 contamination on chicken meat by natural vinegar prepared from banana peel and coconut water |
| topic | Banana peel vinegar coconut water vinegar Escherichia coli O157:H7 poultry meat |
| url | http://ejournal.undip.ac.id/index.php/jitaa/article/view/10092/pdf |
| work_keys_str_mv | AT miskiyah inhibitionofescherichiacolio157h7contaminationonchickenmeatbynaturalvinegarpreparedfrombananapeelandcoconutwater AT juniawati inhibitionofescherichiacolio157h7contaminationonchickenmeatbynaturalvinegarpreparedfrombananapeelandcoconutwater AT andriani inhibitionofescherichiacolio157h7contaminationonchickenmeatbynaturalvinegarpreparedfrombananapeelandcoconutwater |