DOI: https://doi.org/10.14710/jgi.8.2.85-91

Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Indonesia

Received: 18 Feb 2020; Published: 2 Jun 2020.

Citation Format:
Abstract

Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status.

Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.

Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TPC, Salmonella and E. coli with variations in storage for 0, 1, 2, and 3 hours at room temperature. Data on the TPC test was analyzed using Kruskal-Wallis. The temperature used for shelf life with TBA based-Arrhenius equation is 250C, 350C, and 450C for 28 days.

Results: There was a difference in the length of storage of 0, 1, 2, and 3 hours on the value of TPC. The TPC value at 0 and 1 hour did not exceed the normal limit. The value of Salmonella was negative/25 g and < 3/g for E. coli. The shelf life of enteral formulas was respectively 250C, 350C and 450C for 44.89, 28.26 and 18.32 days.

Conclusion: The longer the length of storage, the higher the TPC value. In accordance with the Indonesian standard (SNI), there is no contamination of Salmonella and E. coli in the enteral formula. The longest shelf life is at 250C.

Fulltext View|Download
Keywords: enteral formula; microbiology quality; shelf life

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
Effect of zinc on milkfish nastar-cookies to albumin and hemoglobin levels in HIV/AIDS patients Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT) More recent articles
Most cited articles
Pengaruh pendidikan gizi terhadap pengetahuan dan sikap tentang gizi anak Sekolah Dasar Efek ekstrak daun sirsak (Annona muricata Linn) terhadap profil lipid tikus putih jantan (Rattus Norvegicus) Back Matter Kadar seng dan kadar malondialdehyde pada penderita multi drug resistant tuberculosis dan tuberkulosis sensitif Front Matter More cited articles
  1. Seron-Arbeloa C, Zamora-Elson M, Labarta-Monzon L, Mallor-Bonet T. Enteral nutrition in critical care. J Clin Med Res. 2013;5(1):1-11
  2. Preiser JC, Ichai C, Orban JC et al. Metabolic response to the stress of critical illness. Br J Anaesth. 2014; 113:945–54
  3. Casaer MP, Van den Berghe G. Nutrition in the acute phase of critical illness. N Eng J Med. 2014;370:1227–36
  4. Gauger S. Management of hyperglycemia associated with enteral and parenteral nutrition. In: Lien, editors. Glycemic control in the hospitalized patient. New York: Springer;2011
  5. Moazen M. microbiological quality of commercial enteral feedings used in two public hospitals in shiraz. Journal of Health Sciences and Surveillance System. 2014; 2(2):49–53
  6. Vieira MMC, Santos VFN, Bottoni A, Morais TB. Nutritional and microbiological quality of commercial and homemade blenderized whole food enteral diets for home-based enteral nutritional therapy in adults. Clin Nutr. 2018; 37(1):177–81
  7. Klek S, Szybinski P, Sierzega M, Szczepanek K, Sumlet M, Kupiec M, et al. Commercial enteral formulas and nutrition support teams improve the outcome of home enteral tube feeding. J Parenter Enteral Nutr. 2011;35(3):380–5
  8. Mahinkazemi M, Esfanjani A, Safaiyan A. Bacterial contamination and nutritional adequacy of enteral tube feedings in Iran. Prog Nutr. 2017;19:283-90
  9. Badan Standarisasi Nasional. Batas Maksimum Cemaran Mikroba dalam Pangan. Jakarta: Badan Standarisasi Nasional; 2009
  10. Danarsi CS, Noer ER. Pengaruh lama penyimpanan terhadap mutu mikrobiologi makanan pendamping air susu ibu (MP-ASI) bubur instan dengan substitusi tepung ikan gabus dan tepung labu kuning. Journal of Nutrition College. 2016;5(2):58-63
  11. Neely AN, Mayes T, Gardner J, Kagan RJ, Gottschlich MM. A microbiologic study of enteral feeding hang time in a burn hospital : can feeding costs be reduced without compromising patient safety. Clin Nutr. 2006;21:610–6
  12. Rhofita E. Analisis kualitas dasar tepung bengkuang hasil pengeringan sistem pemanas ganda. Prosiding Sentia Politeknik Negeri Malang. 2016;8:11-6
  13. Lochs H, Allison SP, Meier R, Pirlich M, Kondrup J, Schneider S et al. Introductory to the ESPEN guidelines on enteral nutrition: Terminology, definitions and general topics. Clin Nutr. 2006; 25(2):180–6
  14. Cheng H, Zhu R, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. Int Dairy J. 2017; 73:166-74
  15. An DS, Lee JH, Lee DS. Shelf life model of powdered infant formula as function of temperature and oxygen concentration. Food Packag Shelf Life. 2018;15:130-3
  16. Cesa S, Casadei MA, Cerreto F, Paolicelli P. Infant milk formulas: Effect of storage conditions on the stability of powdered products towards autooxidation. Foods. 2015;4:487-500
  17. Gosmanov AR, Umpierrez GE. Management of hyperglycemia during enteral and parenteral nutition therapy. Curr Diab Rep. 2013;13(1):155-62
  18. Badan Standardisasi Nasional. Standardisasi Nasional Indonesia (SNI) Susu Coklat Bubuk. Jakarta: Badan Standarisasi Nasional;2009
  19. Herawati H. Penetuan Umur Simpan Produk Pangan. Jurnal Litbang Pertanian. 2008; 27(4):124-30
  20. Pulungan MH, Sukmana AD, Dewi IA. Shelf life prediction of apple brownies using accelerated method. IOP Conf Ser Earth Environ Sci. 2018;131
  21. Fauzi MM, Rahmawati, Linda R. Cemaran mikroba berdasarkan angka lempeng total dan angka paling mungkin koliform pada minuman air tebu (Saccharum officinarum) di Kota Pontianak. Protobiont. 2017; 6(2):8-15
  22. Rofle MD, Rice CJ, Lucchini S, Pin C, Thompson A, Cameron AS, et al. Lag phase is a distinct growth phase that prepares bacteria for exponential growth and involves transient metal accumulation. J Bacteriol. 2012;194:686-701
  23. Buckle KA, Edwards RA, Fleet GH, Wootton M. Ilmu pangan. Purnomo H, Adiono, penerjemah. Jakarta: UI Press; 2010. Terjemahan dari: Food Science
  24. Baylis C, Uyttendaele M, Joosten H, Davies A. The enterobacteriaceae and their significance to the food industry. Brussels: International Life Sciences Institute, ILSI Microbiological Issues Task Force; 2011
  25. Pratiwi LE & Noer ER. Analisis Mutu Mikrobiologi dan Uji Viskositas Formula Enteral Berbasis Labu Kuning (Cucurbita moschata) dan Telur Bebek. Journal of Nutrition College. 2014; 3(4): 951-7
  26. Cita YP. Bakteri Salmonella typhi dan demam tifoid. Jurnal Kesehatan Masyarakat Andalas. 2011; 6(1):42-6
  27. Carneiro MRP, Cabello PH, Albuquerque-Junior RLC, Jain S, Candido AL. Characterization of a foodborne outbreak caused by Salmonella Enteritidis in Aracaju, State of Sergipe, Brazil. Rev Soc Bras Med Tro. 2015;48(3)
  28. Feltes MMC, Bragotto AP, Block JM. Food quality, food-borne diseases, and food safety in the Brazilian food industry. Food Quality and Safety.2017;1(1):13–27
  29. Jaipah N , Saraswati I ,Hapsari R. Uji efektivitas antimikroba ekstrak biji pepaya (Carica papaya l.) terhadap pertumbuhan Escherichia coli secara in vitro. Jurnal Kedokteran Diponegoro. 2017;6(2):947-55
  30. Dhafin AA. Analisis Cemaran Bakteri Coliform Escherichia Coli Pada Bubur Bayi Home Industry Di Kota Malang Dengan Metode TPC dan MPN [Skripsi]. Malang: Universitas Islam Negeri Maulana Malik Ibrahim; 2017
  31. Arif, AB. Metode accelarated shelf life test (aslt) dengan pendekata arrhenius dalam pendugaan umur simpan sari buah nanas, pepaya dan cempedak. Informatika Pertanian. 2016;25(2):189-98
  32. Cheng H, Zhu R, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. Temperature effect on formation of advanced glycation end products in infant formula milk powde. Int Dairy J. 2018;77:1-9
  33. Cheng H, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis. Int Dairy J. 2019;93:92-8
  34. Alfian N, Rahma VA. Metode penyimpanan bahan baku tepung untuk menjaga kualitas produksi roti pada kelompok usaha bahan pangan roti sidoarjo. EPPM Journal. 2018

Last update:

No citation recorded.

Last update: 2024-12-26 21:10:29

No citation recorded.