Growth Rate and Histamine Production of Klebsiella sp. CK02 Isolated from Skipjack Tuna Compared with Morganella morganii ATCC 25830 at Various Incubation Temperatures

Aldino Dityanawarman, Indun Dewi Puspita, Susana Endah Ratnawati, Nurfitri Ekantari, and Mark Tamplin

Abstract

One of an important quality parameter in tuna is the level of histamine content. The contamination of histamine in tuna is mainly due to the activity of histidine decarboxylase produced by the bacteria. A rapid growth of histamine producing bacteria is correlated with the practice of temperature abuse during handling. This study aimed to develop predictive growth modeling of two histamine-producing bacteria in the function of temperature. The growth and histamine production of Klebsiella sp. CK02 and Morganella morganii ATCC 25830 at various temperatures were measured in tryptic soy broth histidine (TSBH) and tuna fish infusion broth (TFIB) growth media. Broths were incubated at 4°C and 15°C for 7 days, and at 30°C and 40°C for 24 hours. The Baranyi and Roberts model was used with DMFit to determine primary growth kinectics, and the Ratkowsky square root model to describe bacterial growth rate as a function of temperature. Histamine production was enumerated by the apparent yield factor (pYhis/ CFU) value. Growth rate increased with temperature, with a maximum rate at 40°C for Klebsiella sp. CK02 (0.740 log CFU/h) and M. morganii (0.578 log CFU/h). The Tmin for Klebsiella sp. CK02 in TFIB was -8.9°C, indicating better survival in low storage temperature, compare to M. morganii ATCC 25830. In addition, Klebsiella sp. CK02 produced a lower pYhis/CFU at 15 and 30°C compared to M. morganii ATCC 25830.
Keywords: growth rate, temperature, histamine, Klebsiella sp. CK02, M. morganii ATCC 25830 read more

The National Industrial Engineering Student Scientific Writing Competition was held by the Industrial Engineering Student Association, Mercu Buana University, Jakarta on March 15, 2020, with the theme “Control Plastic Waste in the Synergy of Industrial Engineering at Mercu Buana University”. The competition consists of 2 stages starting from full paper selection and presentation. The full paper stage was attended by 20 participating teams from various universities in Indonesia.

The team from UGM consisting of Asthony Purwanda Febriawan (Aquaculture 2017), Ragil Puspita Megaranu (Fish Product Technology 2017), and Rafelinta Daradwinta (Biology 2017) brought 2^nd winner in that competition. Under the guidance of UGM Fisheries Lecturer, Indun Dewi Puspita, SP, M.Sc., Ph.D, the team presented the potential innovation for “ON-CHANGE” bag products as an alternative to plastic bag substitution by selecting basic materials derived from nature and fishery product waste. The basic ingredients chosen include water hyacinth and fish bone gelatin as a form of optimizing the use of abundant natural materials and waste. read more

For all respective student, due to the Covid-19 pandemic, FPT-SP will adjust all research activity by referring on the Rector Decree (download). Please contact the respective Head of Laboratory for further information and regulations.

I’m Emi Windrayani, last year student of Bachelor in Fish Product Technology (BFPT), Gadjah Mada University. Being exchange student is one of my dreams and thank God it comes true. I remember that time when Dr. Sita offered AIMS program to all student at that class, and my friends supported me to join the program. After that, I tried to register AIMS and thank God on September 2019 until January 2020 I had opportunity to go to Malaysia. Before that, I will tell you about AIMS, AIMS (ASEAN International Mobility for Students) is a form of cooperation in the field of education (student exchange) by the Direktorat Pendidikan Tinggi Indonesia (DIKTI). This program provides opportunities for students to experience a learning atmosphere in various cultures from various countries. I went to University Malaysia Terengganu with Dona, Nisa and Evy. read more

Abstract

Chitosan is known as an antibacterial agent. The effective surface area ratio of chitosan can be increased by modification into nanoparticles. Nano-chitosan can be prepared with several simple methods, i.e. precipitation, ionic gelation, or the polyelectrolyte complex method. This study compared these three methods in terms of the targeted product characteristics, i.e. stability of the average nanoparticle size as well as the colloidal dispersion, and the antibacterial characteristics. All three methods resulted in nanoparticle formation, but in the precipitation method significant zeta potential reduction was observed due to the presence of negative ions from the alkali that neutralized the chitosan amine group. The ionic gelation method yielded higher zeta potential and higher inhibition of bacterial growth than those yielded by the polyelectrolyte complex method. Ionic gelation and the polyelectrolyte complex method resulted in much better colloidal dispersion stability than the precipitation method, where a significant particle size increase was observed after one week of storage. This result indicates that both ionic gelation and the polyelectrolyte complex method can be used for forming nano-chitosan for the purpose of food preservation. However, for fishery products it is advisable to use the polyelectrolyte complex method because the TPP usually used in ionic gelation is not allowed to be applied to fish. read more

Abstract

Keywords: chitinase, colloidal chitin, S. marcescens PT-6, starch, yeast extract

full text

An UGM team consist of three student, Ragil Puspita Megaranu (Fish Product Technology 2017), Muhammad Zainurrohim (Animal Husbandry 2017) and Rafelinta Daradwinta (Biology 2017) won 1^st place in TANIN #1. The TANIN # 1 National Student Scientific Writing Competition was held by the Student Association of the Animal Husbandry Study Program, Mataram University, West Nusa Tenggara on November 11-14 2019 with the theme “Millennial Innovation Movement in Science and Technology Development and Local Potential to Face the Indonesian Generation. Gold of 2045 “. The competition consists of 2 stages starting from full paper selection and presentation. The presentation stage was attended by 15 finalists from Gadjah Mada University, Airlangga University, Yogyakarta State University, Surabaya State University, Lambung Mangkurat University, Mataram University, Arsyad Al Banjari Islamic University, Ahmad Dahlan University, Telkom University, Ganesha Education University, and University Sriwijaya. read more

8 Lectures of Bachelor in Fish Product Technology Study Programs (BFPT) participated on the 9th International Fisheries Symposiums organized by University Putra Malaysia at Seri Pacific Hotel, Kuala Lumpur Malaysia. Annual International Fisheries Symposium is an annual academic symposium which provides the attendees with the opportunity to gain insights into topics such as Nutrition and Feed, Aquatic Animal Health, Information technology and Engineering, Genetics and Biotechnology, Fisheries Biology and Resource Management, Postharvest, Fish Products and Food Safety, Brood stock culture, and hatchery management, Algae and Aquatic Plants, etc.  As the member of ASEAN FEN (ASEAN Fisheries Educational Network), Department of Fisheries actively involved on IFS.  The symposium was held for 2 days on November 18 – 21, 2019. All participants were present their latest research achievement. read more

UPI Sari Mina is an intermediate level fish processing unit located in Sempu, Pakembinangun village, Pakem district, Sleman Yogyakarta. UPI Sari Mina is a joint venture group of women residents in Sempu who has been engaged in processing shredded fish since 2009. The main product of UPI Sari Mina is shredded fish made from catfish, tuna and salmon mixed with lemadang. Every month, UPI Sari Mina processes about 4 quintals of catfish, 8 quintals of tuna, and 60 kg of salmon to be used as a variety of floss. The problem faced by the processing group was production waste in the form of untapped skin, bones and heads. For this reason, the Service Team for the Fisheries Product Technology Study Program carried out a service program in the form of technology transfer and training in bone and fish skin waste processing in October-November 2019. read more

Department of Fisheries held a 56^th anniversary on September 1st 2019 by organized an event for Department member including lecturer, staff and students. Starts with walked around the campus, the event continued with door prized draw and lunch with all fish menu.