@article{Purnomo_Giriwono_Indrasti_Firlieyanti_Kinasih_2015, title={PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA}, volume={26}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/10711}, DOI={10.6066/jtip.2015.26.1.124}, abstractNote={<p class="Paragraf"><em>Information </em><em>about</em><em> heat resistance (D and z values) of target bacteria </em><em>is</em><em> </em><em>needed</em><em> for the thermal process design o</em><em>n drink from</em><em> Green Grass Jelly (Premna oblongifolia Merr.) and Roselle (Hibiscus sabdariffa L.)</em><em>, so it can</em><em> guarantee quality</em><em> and safety</em><em> of the product. The </em><em>objectives</em><em> of this research </em><em>were</em><em> to isolate Staphylococcus aureus from commercial</em><em> </em><em>green</em><em> grass jelly</em><em> and to determine the D and z values of Staphylococcus aureus</em><em> (from commercial product and standard clinical isolate ATCC 25923) on </em><em>heating menstruum</em><em> of </em><em>green grass jelly and roselle. </em><em>Isolation of S. aureus was done by </em><em>inoculation</em><em> in </em><em>selective</em><em> medium, </em><em>D and z values of Staphylococcus aureus were assessed by heating at constant temperatures of 57, 53, 49, and 45°C during the time interval 2.5, 5, 10, and 15 minutes. </em><em>The</em><em> results show</em><em>ed</em><em> that one isolate (Isolate A) </em><em>gave</em><em> positive </em><em>response</em><em> of Staphylococcus aureus in</em><em> isolation tests</em><em> and ha</em><em>d</em><em> similar percentage with the reference culture of 41.8% using the API Staph Kit. Heat resistance of Staphylococcus aureus (represented as D value) isolated from green grass jelly at constant heating temperature of D<sub>45</sub>, D<sub>49</sub>, D<sub>53</sub> and D<sub>57</sub> </em><em>were</em><em> </em><em>32.3, 17.9, 4.6, and 1.5 </em><em>minutes. On the other hand, D value of isolates ATCC 25923 (standard clinical isolate) at constant heating temperature of D<sub>45</sub>, D<sub>49</sub>, D<sub>53</sub> and D<sub>57 </sub></em><em>were</em><em> </em><em>18.5, 6.8, 2.9, and 1.4</em><em> minutes. </em><em>The z value of i</em><em>solates A</em><em> and ATCC 25923</em><em> </em><em>were</em><em> 8.8°C </em><em>and</em><em> 10.8°C. Smaller z value of isolate A show</em><em>ed</em><em> that pasteurization</em><em> process</em><em> can be accelerated and optimized with </em><em>increasing the</em><em> temperature </em><em>slightly but has the same lethality effect</em><em>. </em><em></em></p&gt;}, number={1}, journal={Jurnal Teknologi dan Industri Pangan}, author={PurnomoEko Hari and GiriwonoPuspo Edi and Indrasti, Dias and FirlieyantiAntung Sima and KinasihAndini Giwang}, year={2015}, month={Jul.}, pages={124-133} }